The story
A Konyhám Stúdió 365 is a contemporary restaurant at Ady Endre utca 5 in Fonyód, Hungary, and it holds a Michelin Recommended distinction for 2026. The kitchen grew out of a beach bistro in Balatonfenyves, and this Fonyód address is its year-round gourmet room.
Chef Gabi Szikra works in the open kitchen and moves between the stove and the dining room. His partner Gábor Renczés handles the ideas and the day-to-day execution behind the scenes. The cooking is playful and expressive, built on honest ingredients and kept free of unnecessary complication.
The porcini risotto is served al dente, a bold choice for Hungarian palates, according to Gault&Millau. The Dobos torte is reinterpreted with the cream spread over a single sponge layer. Instead of the usual thick caramel top, it carries shards of salted caramel.
The restaurant sits on the top floor of a socialist-era commercial building, close to the harbour and the train station. Inside, the room is more polished than the building suggests. The team began in 2017 with a beach bistro in Balatonfenyves, then opened in Fonyód in December 2021. The slogan they kept from the start is "If it matters what you eat."
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Recognition
Ambience
Details
History
A Konyhám became a cult favourite as a beachside food stand in Balatonfenyves, and the story continued on the southern shore. The name of the new location, A Konyhám Stúdió 365, already hints at year-round service. This time, they chose another unusual spot: the top floor of a socialist-era commercial building in Fonyód, right by the harbour and the train station. Despite the unassuming location, the interior is surprisingly stylish. There is a certain rebellious charm in the choice of venue. Though chef Gabi Szikra takes center stage, the real engine behind the project is a dynamic duo. His partner in both life and business, Gábor Renczés, is the ideas man and executor in the background. Their shared passion for gastronomy – and for each other – fuels the success of A Konyhám. You will find the chef buzzing between the open kitchen and the dining area. This is joyful cooking, an uninhibited, expressive cuisine that wears its heart on its plate. Our porcini risotto came al dente, bravely defying Hungarian taste preferences, and while it was not the most photogenic dish, it was plated with care. As for dessert, their riff on the classic Dobos torte was a wild one: they served the cream on a single sponge layer, skipping the usual thick caramel top in favour of shards of salted caramel. It was a boundary-pushing, exciting creation. A Konyhám Studio 365 is a pleasant place. No pretension, no waiting around, just warm, dynamic service and imaginative, but never overcomplicated, dishes made from honest ingredients. Every detail of the experience reflects their simple credo: “we love what we do”!
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