Talu Restaurant

There is a place in Tokaj-Hegyalja where the history of the wine region comes to life not only in the glasses but also on the plates. The world-famous Tokaj wines have long told the story of the region, and Talu Restaurant does the same, only through the language of cuisine. Talu is the special gastronomic space of the Andrássy Kúria & Spa hotel, where the character of the region and modern culinary art meet on a plate. The dishes are refined yet exciting, and the flavors both pay homage to local traditions and point toward new directions.

Menu Drinks

Restaurant

Talu does not seek to be loud, but memorable. Each dish is inspired by Tokaj-Hegyalja: carefully selected ingredients, many sourced locally, combined with a creative culinary approach shape an experience that brings guests back time and again. Professional recognition also reflects this distinctive quality: Talu Restaurant is listed among the recommended venues in the Michelin Guide and has been awarded two toques by the Gault&Millau gastronomic guide. Yet these accolades merely frame what truly happens here: a culinary journey where every detail serves the experience. Because the most meaningful recognition is that quiet moment at the end of a dinner, when guests lean back and realize they have experienced something truly special.

Table Reservation

Reserve

The true value of experiences lies in sharing them. A smile, a story, and a shared moment all become richer when there is someone to experience them with, whether it is one special companion or a larger gathering around the table. In these moments, dinner becomes more than just a meal: thoughtfully selected flavors, shared experiences, and genuine attentiveness come together to create the magic of an unforgettable evening.

Team

GÁBOR FODOR

Head Chef

A significant figure in the kitchen, whose work is defined by reliability, professional humility, and a guest-centered approach. The sous chef’s career was shaped by the region’s outstanding restaurants, where the experience he gained as a head chef is still evident in every dish. He has a particular affinity for game meats and Hungarian fish, in which he sees the character of the landscape and the pure flavors of tradition. For him, consistent high quality is not a goal but a guiding principle, while his team-oriented approach fosters harmonious collaboration in the kitchen. His creed is that behind every carefully prepared dish there must always be attention to detail, consistency, and a genuine commitment to the guests.

DÁVID MÜLLER

Junior Sous Chef

A key representative of the kitchen’s youthful energy and dedication, for whom gastronomy is not just a profession but a passion. Throughout his career, he has gained leadership experience in an Italian-style kitchen and at an iconic trout restaurant, where both his precision and creativity were honed. He is particularly inspired by the rich flavors of Mangalica pork and the diversity of unique vegetables, where creative experimentation meets a refined palate. His commitment to guest satisfaction is evident in every dish, and his work is driven by a sincere enthusiasm for the profession and a desire for continuous improvement.

News

Recommended by Michelin for the Third Time - Andrássy Kúria & Spa and Talu

It is a great joy and honor for us that, in 2025, the Michelin Guide has once again recognized our hotel and restaurant in Tarcal, marking the third consecutive year we have been deemed worthy of recommendation. For us, this recognition is not only a form of feedback, but also a source of inspiration for continuous growth. This year, for the first time, Gault&Millau has also evaluated our work: the renowned gastronomic guide awarded our kitchen two chef’s hats in recognition of its performance. These accolades are not only a celebration of hospitality, but also the result of our team’s daily dedication and passion. We are grateful to our guests for their trust and for the inspiration they bring with every visit. We warmly welcome everyone to Tokaj-Hegyalja who is curious to discover the flavors born where tradition meets creativity.

The Flavours of Summer on Our Plates

We welcome the summer season with a renewed menu centered around fresh, seasonal ingredients and refined flavors. Our new dishes bring the very best of summer to the table, reimagining beloved classics with a contemporary approach. Highlights include the Talu Lángos, Spaghetti alla Puttanesca, and our cottage cheese dumplings served with rhubarb and sour cream. The culinary experience is complemented by our wine selection of several hundred labels, featuring not only the iconic wines of Tokaj but also carefully curated Hungarian and international specialties. With our new menu, we celebrate the season, exceptional ingredients, and the unique atmosphere of Tokaj-Hegyalja.

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