Dereszla Bisztró

A hidden gem on the banks of the Bodrog, the bistro at Dereszla Winery is definitely worth discovering. Tucked behind a stone wall, the building is a modernized barn surrounded by a well-kept, simple lawn. Between the garden area and the river, you will find a few rustic wooden loungers perfect for relaxing, while the terrace itself has a laid-back, lively wine bar vibe. Inside, it is unexpectedly elegant – unique, modern bistro furniture, an open kitchen, and stunning details like fish-scale tiles in shades of green, seamless wooden paneling, plush velvet chairs, and a glass wall that opens up to breathtaking river views. The atmosphere is truly special. The creative and free-spirited gourmet kitchen is led by young chef Bence Bém. The menu is tight and focused, built around local and seasonal ingredients, featuring premium products like Angus beef, Mangalica pork, and duck liver. It is not limited to Hungarian flavours, you can expect dishes with octopus or wonton wrappers, too. The chef is not afraid to experiment with offal either: duck tongue, confit heart, and gizzards all appear on the menu. Some of the winery’s own wines are also used in the dishes themselves. One standout is the sautéed duck liver, served with pickled veggies and sourdough bread. It’s a signature dish that’s been on the menu for years and has evolved quite a bit. The duck liver comes in generous chunks, nicely cooked – not overdone – and is accompanied by crispy potatoes and onions. It is hearty and rustic, but refined at the same time. Many guests seem to stop by just for a few glasses of wine on the lovely terrace. Alongside about twenty of Dereszla’s own wines, the wine list includes dozens of others, mostly from Tokaj, but with selections from other Hungarian regions and even some international bottles. A real surprise just outside Bodrogkeresztúr, this place is a true find. And we are sure we have not heard the last of this talented young chef.