The story
Sauska 48 is a modern Hungarian restaurant at 048/10 hrsz in Villány, rated 15.5 by Gault&Millau in 2026. It sits inside the Sauska winery. The bistro seats 48, and vines fill the windows.
Chef Attila Bicsár trained as a cook from the age of twelve and still cooks from the flavours of home. He spent roughly fifteen years in Budapest fine dining, then worked in Austria, the UK, the USA and Japan. Since the restaurant opened in 2017, he has built a Hungarian kitchen with Swabian touches that earned a Michelin recommendation in 2026.
The menu follows the seasons and the local suppliers. Starters have included duck liver terrine with apple compote and brioche, and a mangalica croquette with potato salad. A tartare with capers and bottarga is mixed at the table. The cabbage-and-noodle dish turns up as gyoza with quince and black salsify. Among the desserts, the curd dumplings (túrógombóc) arrive with Sauska Late Harvest.
The kitchen and the cellar share one building, and the dishes are cooked around the wines. The list runs as a timeline through Sauska's own bottles and sparkling wines, with French, Italian and Californian labels beside them. Sommelier Sebastian Giraldo, Hungarian Sommelier of the Year in 2022, 2023 and 2024, hosts the wine programme. From spring to late autumn the 100-seat terrace looks across the vineyards to the Szársomlyó hill.
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History
Sauska 48 has brought fresh energy to Villány hospitality scene. Chef Attila Bicsár has mentored an entire generation of chefs in Budapest. After an international journey, he returned to Hungary to accept a role truly befitting his talent and personality: an invitation from the Sauska family, now extending not only to Villány but to Tokaj as well. Since opening in 2017, the restaurant has steadily shaped its own unique style and has grown into a key player in Hungary’s fine dining landscape. The restaurant is a natural, organic extension of the winery – fresh, modern, and elegant, in perfect harmony with Sauska’s wines and sparkling offerings. The menu is inspired by the fine dining tradition of dishes built around just three key elements. Classic Hungarian flavours are reimagined with lightness and precision, think mushroom paprikás (in creamy paprika stew), vadas (beef with mustard, root vegetables and cream sauce), or vegetable stews, all with a sophisticated twist. One standout is the venison tartare, elevated by capers, Worcestershire sauce, and a hit of umami from bottarga. It is mixed tableside by the servers in a mini ritual. Even the humble cabbage-and-noodle dish gets a transformation here: paired with quince, black salsify, and a buttery sauce. The noodles take on a new form as gyoza, and the flavour of the filled dumplings leaves an unforgettable impression. It’s a stunning creation, and beautifully presented, which is not exactly what cabbage noodles are known for. The wine list is creatively laid out as a timeline, guiding you through a thoughtful selection of Sauska’s wines and sparkling bottles, alongside elegant French, Italian, and Californian picks with some lovely champagnes in the mix as well. That now oft-quoted phrase, “liberated rural gourmet cuisine,” was born within these walls. Sauska 48 is both refined and bold, a true passion project for Attila Bicsár.
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