The story
Talu is the contemporary restaurant inside Andrássy Kúria & Spa at Fő út 94 in Tarcal, Hungary, and Gault&Millau scored its kitchen 13.5 for 2026. The dining room sits in a five-star mansion on the village's main street, in the heart of the Tokaj wine region.
Executive Chef Bence Várkonyi leads the kitchen. The menu is brief, but it pays homage to regional produce, and the ingredients are seasonal and unfussy. Some dishes state their regional origin on the page. Gault&Millau singled out the paprika mushroom stew with sheep's cheese spätzle and the blackberry mille-feuille, two familiar comforts given sharper execution.
The wine list is anchored in Tokaj, with around 100 selections grouped by village. Hungarian and international bottles sit alongside them. The bar adds craft beers, signature cocktails and fine spirits. Michelin lists the restaurant as Recommended for 2026.
Darker tones dominate the interior, yet the service stays polished and the mood stays warm. The restaurant welcomes guests who are not staying at the hotel, so a table here does not depend on a room booking.
Recognition
Ambience
Details
Location
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