The story
Hosszú Tányér operates at Fő utca 162 in Hosszúhetény, a Baranya village of about 3,300 people, where its modern Hungarian menu earned a Gault&Millau score of 15 in 2026. The restaurant seats guests in a small house, and its cooking rests on Hungarian foundations.
Chef Attila Horváth trained at an art school and studied painting, drawing and sculpture before turning to cooking. He has said that food became his most natural form of self-expression. The menu builds on Hungarian cooking, using produce from the restaurant's own small garden, from neighbouring growers, and from plants gathered in the nearby woods and fields. Ingredients familiar from other food cultures appear now and then, which gives the flavours their distinct character.
A starter of apple, walnut, celery and shiso arrives in a large porcelain apple. One reviewer called it the brightest Waldorf salad they had tried. The venison loin in the main course had a precise texture, served with carrot purée and jus. The chicken comes from a heritage breed reared by Tibor Hegedűs in nearby Romonya.
Calm beige tones, soft ambient lighting and candlelit tables set the mood, and a bookshelf sits in a stone-arched recess. Works by Hungarian contemporary artists hang in the dining room and change every two months, in step with the tasting menu. The menu itself is bound in silk by local artist Andrea Melegh. Private dining is available on request.
Recognition
Details
History
Outside Hungary, it’s not uncommon for a restaurant to be built around a strong creative duo. It’s rarer here, but Hosszú Tányér (Long Plate) is just that. The picturesque Baranya village, home to just 3,300, centres on rural tourism and feels like something straight out of a folktale. The story of Hosszú Tányér is being penned by Franciska Hosszú, its visionary owner, and chef–co-owner Attila Horváth. The exterior is plain and rural, without a hint of folk nostalgia. But step inside and a thoughtfully curated, contemporary space beckons, defined by a pellucid aesthetic that favours clarity over clutter.. Outside, a shaded terrace glows under warm fairy lights in the evening. Inside, calming beige tones, ambient lighting, a bookshelf tucked into a stone-arched recess, and carefully set candlelit tables. The attention to detail borders on astonishing: the menu is bound in silk, the work of local silk artist Andrea Melegh. The service and food are equally refined. It’s the kind of place where even the chicken has a pedigree – in this case, a heritage breed reared by Tibor Hegedűs in nearby Romonya. Hospitality here is anything but ordinary. All the more surprising, then, that the chef’s previous post was at a nearby inn. Plenty of more formally trained chefs don’t create dishes as original or as flavour-packed. Our starter of apple, walnut, celery and shiso arrived in a giant porcelain apple – easily the brightest, freshest take on Waldorf salad we’ve encountered. The venison loin in our main course had perfect texture, and every drop of the carrot purée and jus was pure gold. If you're exploring the Mecsek Hills near Zengő, time your trip for a visit – they’re only open Friday to Sunday.
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