Villa Kabala

Petra Terjék and Péter Fölföldi have been shaping the story of Villa Kabala in Szigliget since 2017. What they’ve created feels like an extension of their kitchen and home, opened up to discerning guests. The old villa and its garden have been transformed into both a restaurant and a guesthouse, and in chef András Szabó they’ve unearthed a kindred spirit – someone who brings Villa Kabala’s authenticity and spirit of innovation to the plate. The cooking here is centred around ingredients – seemingly simple, yet full of depth. For those eager to explore progressive cuisine from the inside, the team runs regular workshops: “Eat What You Cook” offers a hands-on kitchen experience, and there are even sessions on fermentation and ceramics. The lunch menu is devised each morning based on the freshest available ingredients. In the evening, guests are welcomed at a fixed time for a six-course tasting menu.Rather than overly elaborate creations, the focus is on flavour. A standout was the trio of cod, cabbage and sour cream: snowy white fish laid on a bed of Savoy cabbage cream, topped with sour cream foam and pearls of caviar – a dish that was light, elegant and perfectly balanced, presented on striking handmade ceramics. The service deserves special mention. The team welcomes guests with a warmth and ease that’s all too rare. For anyone curious about fine dining and modern gastronomy, but looking for a safe, welcoming space in which to explore it, Villa Kabala is an ideal choice.