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41. Visitor Policy Hévíz

Last modification: 2025. November. 12. 13:57

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cím: Visitor Policy Hévíz
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tartalom: + 1 Welcome to Hévíz – a place of healing nature and shared responsibility Hévíz welcomes all guests who wish to experience its unique thermal lake, natural beauty, and peaceful community. To protect these shared treasures for future generations, we kindly ask every visitor to follow the principles of responsible tourism.  Respect for nature Enjoy the beauty of the Hévíz Thermal Lake and its surroundings without disturbing wildlife or plants. Stay on marked paths and avoid stepping into protected natural areas. Do not litter — please use the designated bins and recycle where possible. Save energy and water whenever you can, both in your accommodation and in public areas. Respect for the community Keep noise levels low, especially in residential and spa zones. Be courteous towards local residents and other visitors. Support local businesses and buy regional products — your choice helps sustain the community. Dress appropriately when visiting public places, sacred or historical sites. Responsible enjoyment of the lake and spa Follow all spa rules regarding hygiene, safety, and capacity. Do not use soap, sunscreen, or cosmetics when bathing in the lake. Respect the instructions of lifeguards and staff. Avoid bringing glass containers or disposable plastic items to the spa area. Sustainable mobility and exploration Discover Hévíz responsibly — walk, cycle, or use the rubber-wheeled sightseeing train to reduce traffic and emissions. Park only in designated areas and respect traffic rules. Choose local tours and nature walks that promote low-impact experiences. Shared responsibility By following these simple rules, you help protect Hévíz’s natural environment, cultural heritage, and peaceful atmosphere. Together, we can ensure that Hévíz remains a healing and welcoming place — today and for the future. This policy is based on the principles of the UNWTO Global Code of Ethics for Tourism and the Green Destinations Standard for Sustainable Destinations. Municipality of Hévíz Hévíz Tourism Nonprofit Ltd. (Adopted 2025)
title: Visitor Policy Hévíz
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42. Crossdest

Last modification: 2025. October. 14. 14:13

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cím: Crossdest
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tartalom: + 1 Common Challenges In Slovenia, 90% of all overnight stays currently take place in destinations certified under the Green Destinations (GD) system, accredited by the Global Sustainable Tourism Council (GSTC). In addition, an increasing number of attractions and tourism providers have obtained sustainability certification through the Slovenia Green program. Today, sustainability shapes the mindset of all tourism stakeholders nationwide — including that of the visitors themselves. In contrast, sustainable tourism development in Hungary is still in its infancy. However, international pressure is mounting, as the lack of a GSTC-recognized sustainability certification reduces the region’s competitiveness. Overcoming this challenge is complex: it requires simultaneous efforts in raising public awareness, developing sustainable systems, improving the sustainability performance of individual service providers, and reshaping the overall destination brand. Today, more than two-thirds of global travelers seek sustainable destinations. The Slovenian-Hungarian border region can only meet this demand as a unified sustainable destination if Hungarian destinations also achieve GSTC certification. Moreover, since there can be no sustainable destination without sustainable providers, as many attractions and tourism businesses as possible must obtain sustainability certification. At the same time, a cross-border tourism network should be established, where members promote one another and develop joint tourism products under a shared sustainability brand. Building on international best practices and EU standards, the project will create a Slovenian-Hungarian cross-border “green” destination.   Total budget: €936,312.00 ERDF contribution: €585,685.20 Partners: Hévízi Turisztikai Nonprofit Korlátolt Felelősségű Társaság Pannon Korlátolt Felelősségű Európai Területi Társulás Murska Sobota Fejlesztési Központ Lendvai Turisztikai és Fejlesztési Intézet Goodplace a fenntartható turizmus intézete Sárvár Tourist & TDM Nonprofit Korlátolt Felelősségű Társaság Innotime Hungary Tanácsadó és Szolgáltató Korlátolt Felelősségű Társaság                   Overall Objectives and Solutions The four participating cities are already internationally recognized destinations, each with its own (and continuously changing) target audiences following the COVID period. However, to build a cohesive, cross-border destination where the partners’ cooperation fosters longer stays and returning visitors, the following challenges must be addressed: Significant differences in preparedness regarding the two core values of sustainability and accessibility; The lack of a comprehensive quality management program that ensures consistent, internationally aligned services for key target groups (e.g. families, pet owners, cyclists, seniors); The absence of an integrated, up-to-date information system providing personalized data about tourism offers on both sides of the border, including local products; The lack of connections between tourism actors and local producers, which prevents destinations from showcasing each other’s offers and from benefiting more fully from the advantages of the circular economy. Main Project Outputs Based on the good practice of Murska Sobota, all partner destinations will obtain Green Destinations (GD) certification, while Murska Sobota aims to reach at least the Silver level. Each of the four locations will implement a pilot project focusing on regenerative tourism, with results transferable among partners. A minimum of 20 attractions and 40 service providers will be prepared to achieve GD Good Travel Seal certification. A pilot program supporting the circular economy will be developed and applied by all four municipal partners. A unified quality management and monitoring system will be established, in line with international standards and sustainability principles. Methodology and Cross-Border Nature Building on GD standards, all partners will work according to a common methodology. Innotime will develop a digital platform enabling all partners to continuously monitor their results and measure the sustainability index of their destinations and tourism services. An e-learning curriculum will be created, accessible to all tourism providers in the region, presenting sustainability criteria and the key values of the cross-border area. Through the service provider training program, a unified mentoring system will prepare local tourism businesses for international certification. Within the circular economy pilot, local producers on both sides of the border will also be involved. By the end of the project, destinations will be able to provide consistent, high-quality services, while attractions and service providers will be equipped to develop new cross-border tourism products based on mutual knowledge and collaboration.   Innovative Elements   Currently, there is no monitoring system in Europe capable of simultaneously measuring the sustainability and accessibility index of tourism providers, destinations, and visitors — as well as the outcomes of circular economy practices. The unified monitoring system developed within this project will fill this gap.   The project is co-financed by the European Union and supported by the Government of Hungary.    
title: Crossdest
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43. Cserszegtomaj Delights

Last modification: 2025. November. 26. 09:41

Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.

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cím: Cserszegtomaj Delights
lead: Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.
tartalom: + 1 From garden to jar Have you ever tasted roasted hazelnuts? Tried pickled turnips? Love fermented vegetables? At Cserszegtomaj Delights, the family’s homegrown fruits and vegetables are transformed into delicious jams, healthy pickles, rich vegetable spreads — and even roasted hazelnuts, one of the key ingredients in Nutella. Éva Mózerné Merics and her family have been growing their own produce for decades. By expanding into small-scale processing, they now manage every step from seed to jar themselves. A legacy rooted in grandmother’s kitchen The farm is built on generations of family knowledge and experience. What started as growing food for personal use gradually turned into selling surplus at local markets. For years, Éva’s grandmother sold their homemade products at the Keszthely market. As demand for preservative-free, homemade goods grew, Éva left her previous job and dedicated herself full-time to farming and processing. Today, the family cultivates several hectares of orchards, vegetable plots, and a hazelnut grove in Cserszegtomaj. Thanks to increased processing capacity, their products are now available year-round — though seasonal ingredients ensure constant variety. Traditional methods, modern values The product range includes classic pickles, fermented vegetables, vegetable spreads, jams, and roasted Turkish hazelnuts — plain, salted, or chocolate-coated. Depending on the season, Éva might also bring fresh produce to market: pumpkins in autumn, persimmons or quince paste in winter. Éva learned the art of preserving, fermenting, and natural processing from her mother-in-law. Many of her products are made without preservatives or additives, using traditional methods — just like grandma did. Fermented and pickled products — like turnips, cabbage, beets, or broad beans — are unpasteurized, retaining their natural nutrients and rich flavors. All vegetables are grown on the family’s land. Every step — slicing, bottling, labeling — is done by hand in their workshop in Cserszegtomaj. "Good things take time" That philosophy could easily be Cserszegtomaj Delights’ slogan. Éva believes that patience is the key to creating truly healthy, high-quality foods — whether preserving, pickling, or fermenting. More than a farm: an experience Besides their Cserszegtomaj farm, the family also maintains plantations in Alsópáhok, where they operate two guesthouses. Soon, they will open a demonstration garden, offering thematic programs and hands-on workshops where visitors can learn the secrets of homemade preserves. A mission, not just a job “What the garden gives, I want to turn into more than just flavor. I want to create life.” For Éva, farming is not just work, but a calling. She firmly believes that what we eat affects our quality of life, which is why knowing where food comes from — and how it’s made — truly matters.   Product highlights Zakuska This traditional vegetable spread is made from fire-roasted eggplants, homemade ground peppers, and their own tomato puree — all free of additives. The eggplants are roasted over fruitwood coals, giving them a signature smoky flavor. Every step is done by hand: peeling the eggplants, harvesting garden-grown peppers and onions, simmering the tomatoes. Seasoned simply but boldly, the zakuszka showcases the true taste of vegetables. Thick and creamy, it’s vegan, gluten-free, and perfect on bread, toast, or as a flavorful side dish. Each jar captures the essence of a Cserszegtomaj season. Roasted hazelnuts On their plantation, Éva’s son Gergő and his family tend to over 700 hazelnut bushes, using eco-friendly, chemical-free methods. After harvesting, the nuts are dried, cracked, hand-sorted, and roasted in small batches to ensure maximum flavor and crunch. They are available plain, salted, or coated in chocolate for those with a sweet tooth. Gergő also produces cold-pressed hazelnut oil — a rare delicacy in Hungary. Where to buy Hévíz Farmers’ Market Szezonkosár (Seasonal Basket Initiative) More information & Contact: Facebook

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

About 10,000 years ago, rapid climate warming triggered a cascade of natural responses: torrential floods, landslides, and intense rock weathering. The landscape we walk on today was not shaped over mere centuries, but by the dramatic forces of climate and water, working together. Did you know that the Zala Valley floor is made up of sediments deposited by a kind of "river of time"? Discover how the Earth’s surface became one of the most sensitive indicators of climate change.

Climate Change: Not Just a Modern Phenomenon

We often associate climate change with contemporary issues, but Earth’s climate has shifted many times throughout its history — sometimes quite rapidly. Within large-scale climatic cycles, alternating periods of warming and cooling have long been part of the planet’s natural rhythm.

When Climate Changes, Everything Reacts

A change in climate sets off a chain reaction of environmental processes. It’s not just animals and plants that respond — so does the landscape itself.

Around 10,000 years ago, as the climate warmed significantly, rainfall became more intense.

More rain meant more erosion: stormwater began washing away sediment from hills and valleys into riverbeds. The rivers, now carrying more water and more sediment, flooded more often and spread these materials across the landscape.

Shaping the Terrain

This had a major impact on topography: the land surface became more fragmented and dynamic. Warming temperatures also sped up chemical and physical weathering, breaking down bedrock and helping fertile soil layers to develop.
 In short, natural geological processes that had long been underway suddenly accelerated — and reshaped the surface of the land.

Young Sediments at the Base of the Slopes

Today, in many areas of the region, the lower slopes and valley edges are coated with sediment — debris washed down from higher ground, largely within the last 10,000–20,000 years. In the Zala Valley, for instance, these deposits have spread so far that they now reach the center of the valley floor.

The original bedrock source of these sediments varies: in Zala, it’s typically Pannonian sand (Somló Formation), while in the Keszthely Hills, marine-origin carbonates dominate — mostly dolomite, with some limestone. These sediments now appear as fine gravel, pebbles, or coarse sand, quietly recording the environmental changes of the recent past.

[galeria]
title: Cserszegtomaj Delights
description: Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.
címkék:
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44. Csizmás Syrup

Last modification: 2025. November. 26. 09:42

The unique highlight of Csizmás Syrup is their lightly herbal syrup made from homegrown hemp, but their raspberry, strawberry, and sour cherry syrups are also well worth a taste.

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cím: Csizmás Syrup
lead: The unique highlight of Csizmás Syrup is their lightly herbal syrup made from homegrown hemp, but their raspberry, strawberry, and sour cherry syrups are also well worth a taste.
tartalom: + 1 Handmade, all-natural, fruit-packed In a small workshop on Egregyi Wine Hill, gently overlooking Hévíz, Csizmás Syrups are born. Their defining feature? Real fruit, no artificial flavors or sweeteners. László Németh, the founder and creator, wanted to revive the authentic taste of syrups he grew up with — the kind where “raspberry tastes like raspberry.” If you too remember the taste of real, homemade syrup, László’s creations will bring back that countryside nostalgia with every sip. Everything was in place — It just had to begin Gastronomy and hospitality have always been close to László’s heart, having worked in these fields abroad before returning home to Hungary. His family grows fruit in Pankasz, a village in the Őrség region, so when there was surplus fruit, László experimented with making his own raspberry, strawberry, and sour cherry syrups. After much trial and error, the Csizmás Syrup brand was born — and customer feedback quickly confirmed its place in the market. Real fruit, real taste, without compromise. Ingredients from trusted sources Since its founding in 2018, Csizmás Syrup has followed one simple principle: only bottle what László himself would happily consume. Most of the ingredients come from family production: raspberries, strawberries, and sour cherries are grown in Pankasz, Vas County. Elderflowers are foraged by László himself each May, far from roads and pollution. Hemp is grown right behind his workshop on the Egregyi Wine Hill. Traditional craftsmanship, no compromises Every step of the process is done by hand — from milling the fruit to bottling — ensuring the highest quality. Csizmás Syrups are made cold-pressed, without pasteurization or cooking, preserving the fruits’ authentic flavor, color, and vitamin content. The juices retain fruit pulp and seeds, adding body and richness: raspberry seeds remain in the syrup, strawberry bits stay in the juice. The fruit content is impressively high — at least 40%. Only minimal preservatives and just enough sugar are used to achieve the desired taste profile. As László says: “Never skimp on the fruit and work as quickly as possible.” The result is a product that captures nature’s true flavors — no artificial aromas, just lasting, real taste. Real fruit, lasting flavors The product range includes raspberry, strawberry, sour cherry, elderflower, and the unique hemp syrup. The hemp version is lightly herbal, calming, and many enjoy it as a relaxing evening drink. László only releases products he’s personally satisfied with — if a recipe doesn’t meet his high standards, it doesn’t make it to market.   Product highlights Hemp Syrup Hemp syrup is a true rarity, unique in both taste and effect. Made from industrial hemp (Cannabis sativa) grown without chemicals on Egregyi Wine Hill, László harvests the female hemp flowers in autumn and cold-processes them to preserve their valuable active compounds — known for their calming and stress-relieving properties. The syrup’s flavor is gently spiced, refreshingly herbal, and balanced with a hint of lemon. It contains only natural ingredients and a minimal amount of sugar. Perfect as a refreshing drink diluted with water or soda, but many also enjoy it before bedtime for its soothing effects. Serving Tip: For best taste, mix Csizmás Syrup with water or soda in a 1:8 ratio. Where to buy Hévíz Farmers’ Market

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

[galeria]
title: Csizmás Syrup
description: The unique highlight of Csizmás Syrup is their lightly herbal syrup made from homegrown hemp, but their raspberry, strawberry, and sour cherry syrups are also well worth a taste.
címkék:
fókusz kulcsszó:
szinoníma címkék:

45. CseroSajt

Last modification: 2025. November. 26. 11:15

Smoked parenyica, spiced gomolya, sweet whey cream — if you love authentic flavors, you simply must try CseroSajt!

CseroSajt

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cím: CseroSajt
lead: Smoked parenyica, spiced gomolya, sweet whey cream — if you love authentic flavors, you simply must try CseroSajt!
tartalom: + 1 Three cows, two hands, and a story rewritten every morning In a former press house on the Rezi vineyards, it's no longer wine aging, but cheese. Under the hands of Róbert Cserép, smoked parenyica, spiced gomolya cheese, and sweet whey cream are crafted daily. At dawn, while others are still sleeping, Robi is already in the cheese workshop: pasteurizing, curdling, stirring, shaping, smoking, packaging. CseroSajt's story isn’t about an inherited craft passed down through generations — it’s about a bold change, a conscious decision, and a lot of relearning. You can taste the cheeses right on the farm, surrounded by peacefully grazing cows and the rolling hills of Rezi vineyards. From IT Specialist to Cheesemaker Robi used to work in IT, but eventually grew tired of screens and enclosed spaces. Drawn by the tranquility of a nature-based lifestyle and the desire to create with his hands, he turned to cheesemaking. “Every morning, before I start, I stand in front of the workshop. The cows graze quietly, the mist slowly lifts, and on colder days, you can even see their breath. That’s when I know I’m in the right place.” A lifelong resident of Rezi, it was only natural for Robi to start his cheesemaking venture here. He began with just two liters of milk, making cheese as an experiment for his family. Positive feedback quickly showed him that others also appreciated his handcrafted, small-batch cheeses. What started as a passion project has now grown into a business — Robi even has help today. After numerous courses, trials, and failures, he transformed the old press house into a compliant, yet still artisanal, cheese workshop. Its essence, however, remains unchanged: handmade, close to nature, and close to people. Cheese you’ll remember CseroSajt offers fresh plain and spiced gomolya cheeses, along with hand-stretched parenyicas in various flavors. Robi also makes a creamy, sweet whey spread that’s denser and richer than yogurt, offering a unique taste experience. All cheeses are made from gently pasteurized milk, preserving their natural nutritional value. Robi carefully selects his rennet and bacterial cultures, using only natural, additive-free salt. Flavors are thoughtfully chosen: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, chili — all-natural, often homegrown. Parenyica is hand-stretched, shaped, filled, and smoked with beechwood, creating its signature mildly salty, smoky flavor, which has become a hallmark of CseroSajt.  No preservatives, no additives — just honest craftsmanship. No two cheeses are alike At CseroSajt, you’ll never taste two identical cheeses. Variations are part of the charm, born from artisanal methods and nature-friendly animal husbandry. Though Robi follows his trusted recipes, factors like weather and the grass composition the cows graze on can subtly influence the texture and flavor of the cheese. As Robi says: “Cheese is as good as the milk. The milk is as good as the animal. And the animal is as well as it’s cared for.” Currently, three cows graze on Rezi hill: two Magyartarka and one Kárpáti Borzderes, named Rezeda, Pipacs, and Jázmin. We encourage you to taste CseroSajt products and, if possible, visit the farm to see the cheesemaking process up close — and meet the cows too.   Product highlights Parenyica – Hand-stretched, beechwood smoked Did you know parenyica originally comes from Slovak shepherds in the Tatra Mountains? From there, it conquered the world — and today, it’s made right here on Rezi hill. CseroSajt parenyica is crafted from fresh milk, gently pasteurized, then hand-stretched and rolled into shape using traditional methods. The base version is mildly salty, with a firm yet elastic texture, and smoked with beechwood, which imparts a distinctive yet smooth flavor. No preservatives or additives are used — only natural, mineral-rich salt. You can also enjoy parenyica in various flavors: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, and chili. Where to find CseroSajt: 8373 Rezi, Kiscomai Road, Parcel No. 2622 Google Maps More information & Contact: Website Facebook Phone: +36 30 424 7424

Imagine a tropical sea where the dolomitic peaks of the Keszthely Hills now rise. The landscapes we consider timeless are, in fact, fleeting guests on Earth’s ever-changing stage. How does a shallow tropical sea become Hungarian highlands? Why does dolomite crack? And how does this still influence local farming today? Travel back millions of years into a story written in stone.

The Surface: Only Seemingly Permanent

Mountains, plains, islands, seas, rivers, and lakes may appear permanent within a human lifetime — but from Earth’s perspective, they are only temporary scenes. The rocks that form our planet’s surface are constantly in motion. Like the shattered shell of a boiled egg, tectonic plates drift endlessly atop the semi-fluid mantle beneath them.

Some crash together or sink beneath one another to create towering mountain ranges, while others subside, forming deep trenches or basins that may fill with water. That’s how the dolomite and limestone now forming the Keszthely Hills were once deposited — in the shallow waters of an ancient tropical sea, thousands of kilometers from their present location and long since gone.

The scene would have resembled the crystal-clear shallows of today’s Bahamian paradise.

Volcanoes in the North, a Tropical Sea to the South

While the northern block of the Keszthely Hills is made of relatively young (a few million years old) volcanic rock, the southern section — including Rezi and Cserszegtomaj — is dominated by much older dolomite, formed in those ancient tropical seas. Alongside widespread formations of so-called Main Dolomite, small patches of Rezi Dolomite can also be found — dating back over 200 million years.

The Keszthely Plateau is dissected by a north–south valley system and crisscrossed by micro-tectonic fault lines. Due to the shallow topsoil and varied terrain, more than 70% of the area is forested. Its karst surface experiences year-round water scarcity and has unique ecological features.

The plateau is divided by intermontane basins and bordered by deep tectonic fractures (such as the Hévíz and Ederics faults), making the area seismically sensitive.

Geology and Today’s Land Use

Soils formed on the debris of weathered dolomite provide the natural foundation for land use in the region. Several of our local producers cultivate land along the western edge of the Keszthely Plateau, where farming is defined by the proximity of a highland landscape — a plateau formed of horsts rising 350–440 meters, framed by tectonic fault lines.

[galeria]
title: CseroSajt
description:
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46. Dédi nyomában Biogarden

Last modification: 2025. November. 26. 09:43

Homemade delicacies made from sun-ripened, chemical-free vegetables — straight from the pantry.

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cím: Dédi nyomában Biogarden
lead: Homemade delicacies made from sun-ripened, chemical-free vegetables — straight from the pantry.
tartalom: + 1 A pantry experience from Zala Drying herbs on the terrace, ripe tomatoes in the greenhouse, the scent of fresh jam in the kitchen — Dédi nyomában Biogarden started as a self-sufficiency project, a lifestyle choice rooted in a close connection to nature. It’s a small homestead where everything is made from what the garden yields, just a little more than you would preserve for yourself. And what will you find on the pantry shelves? Vegetable spreads, pickled vegetables, mixed salads, jams, and syrups for sure. Inspired by tradition Szabina’s family comes from the Bakony region. After living in Pilis, she moved to Zala County in 2022, choosing a new path with gardening at its heart — cultivating 4,000 m² of land. Initially experimenting with bio-intensive vegetable farming, she soon realized her true calling was not large-scale production, but crafting small batches of homestead delicacies with care and joy.The greenhouse, crop rotation, chickens, runner ducks, and composting all reflect her mindful approach to farming. Bio-intensive, chemical-free farming Every section of Szabina’s garden serves a purpose, the result of thoughtful planning. Fixed garden beds and a greenhouse are the core, where she practices regular crop rotation, enriches the soil with compost and mulch, and grows most plants from her own collected seeds, adapted to their environment. She uses well water for irrigation. For pest and disease management, she relies on natural methods: companion planting, insect netting, and biological solutions. Ducks and chickens happily assist by controlling snails and pests — no chemicals involved. Open the pantry & explore Szabina’s products include syrups, jams, dried herbs, pickles, and vegetable spreads — all made in small quantities, available seasonally and in varied selection. The charm of Dédi nyomában Biogarden lies in its simplicity: only as much is produced as the garden and nature provide — and only what Szabina herself enjoys making. While the farm’s name evokes old times, Szabina incorporates modern techniques too. She uses a canning machine to preserve syrups and pickles, ensuring shelf life and efficiency. Jams are made with sugar and gelling agents, while syrups and pickles are preserved without chemical additives, using the canning method. Herbs like lemon balm, mint, lavender, rose, and violet are handpicked, dried, and crushed. Vegetable spreads, pestos, and tomato sauces are always processed fresh — and they tend to sell out quickly!   Product highlights Vegetable spread Dédi nyomában Biogarden’s vegetable spreads are always made from whatever the garden currently yields — zucchini, tomatoes, peppers, or eggplant. What’s guaranteed in every jar is the essence of sun-ripened vegetables. Szabina grows her vegetables chemical-free, hand-harvests, chops, steams, or oven-roasts them, seasons to taste, and blends into a creamy, spreadable texture. Flavors change with the seasons and what’s available in the pantry: wild garlic, garlic, fresh herbs, or a mildly spicy kick. Each batch is unique and delicious. The spreads contain no preservatives or additives and are often produced in very limited quantities — sometimes just a few jars. Where to buy Online Store More information & Contact: Facebook

About 10,000 years ago, rapid climate warming triggered a cascade of natural responses: torrential floods, landslides, and intense rock weathering. The landscape we walk on today was not shaped over mere centuries, but by the dramatic forces of climate and water, working together. Did you know that the Zala Valley floor is made up of sediments deposited by a kind of "river of time"? Discover how the Earth’s surface became one of the most sensitive indicators of climate change.

Climate Change: Not Just a Modern Phenomenon

We often associate climate change with contemporary issues, but Earth’s climate has shifted many times throughout its history — sometimes quite rapidly. Within large-scale climatic cycles, alternating periods of warming and cooling have long been part of the planet’s natural rhythm.

When Climate Changes, Everything Reacts

A change in climate sets off a chain reaction of environmental processes. It’s not just animals and plants that respond — so does the landscape itself.

Around 10,000 years ago, as the climate warmed significantly, rainfall became more intense.

More rain meant more erosion: stormwater began washing away sediment from hills and valleys into riverbeds. The rivers, now carrying more water and more sediment, flooded more often and spread these materials across the landscape.

Shaping the Terrain

This had a major impact on topography: the land surface became more fragmented and dynamic. Warming temperatures also sped up chemical and physical weathering, breaking down bedrock and helping fertile soil layers to develop.
 In short, natural geological processes that had long been underway suddenly accelerated — and reshaped the surface of the land.

Young Sediments at the Base of the Slopes

Today, in many areas of the region, the lower slopes and valley edges are coated with sediment — debris washed down from higher ground, largely within the last 10,000–20,000 years. In the Zala Valley, for instance, these deposits have spread so far that they now reach the center of the valley floor.

The original bedrock source of these sediments varies: in Zala, it’s typically Pannonian sand (Somló Formation), while in the Keszthely Hills, marine-origin carbonates dominate — mostly dolomite, with some limestone. These sediments now appear as fine gravel, pebbles, or coarse sand, quietly recording the environmental changes of the recent past.

[galeria]
title: Dédi nyomában Biogarden
description: Homemade delicacies made from sun-ripened, chemical-free vegetables — straight from the pantry.
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47. Emese Cheese Workshop

Last modification: 2025. November. 26. 09:45

High-quality, artisanal goat milk products straight from sunny Cserszegtomaj — available in both savory and sweet varieties. Find your favorite!

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cím: Emese Cheese Workshop
lead: High-quality, artisanal goat milk products straight from sunny Cserszegtomaj — available in both savory and sweet varieties. Find your favorite!
tartalom: + 1 Where happy goats give you cheese, yogurt, and kefir At her small-batch workshop in Cserszegtomaj, Emese Tusz handcrafts cheeses and dairy products without additives, using milk from goats raised on her family farm. What began as a solution to her son’s dietary needs has grown into a beloved craft, allowing many others to enjoy high-quality dairy products again. If you’re looking for clean, pure, and lactose-sensitive-friendly delights — start your tasting journey here. A former German teacher, Emese started experimenting with goat’s milk when her son was diagnosed with dairy protein and lactose intolerance. Her home experiments quickly turned into a passion, then a profession. She completed a two-year dairy processing course in Csermajor and established her own workshop in Cserszegtomaj. Today, her son — who has grown up around goats — also takes part in the daily farm work. For sensitive stomachs and gourmet palates At Emese’s market stall, you’ll find fresh goat cheeses flavored with herbs, aged Jersey cow cheeses, yogurt, kefir, and occasionally butter and cottage cheese — all made with milk from her own farm. Her goat herd currently numbers around 80, with about three-quarters producing milk. All products are made with pasteurized milk, natural rennet, and selected cultures, ensuring a clean, mild flavor with no strong "goaty" taste. Emese cares for her goats with expertise and attention, knowing that healthy, clean animals are key to quality cheese. She uses no additives, flavor enhancers, or preservatives. Each product is made by hand — from shaping the cheese to seasoning it. Emese adapts her recipes daily, responding to the natural variations in milk: “Every day, the milk behaves differently. Its taste, texture, everything changes — you can’t force it into a formula, you have to follow its lead.” Fresh cheeses are often seasoned with smoked paprika or herbs. The yogurt is thick yet silky, while the kefir is light but full-flavored. Aged cheeses offer a deeper, more complex taste profile. Emese also keeps a Jersey cow, whose A2 beta-casein-rich milk broadens her product range — perfect for sensitive customers. Her aged cheeses and limited-edition yogurts often come from this milk, crafted with separate recipes to suit its unique character. Seasonal production Goats naturally begin producing milk after spring births, with milking season typically lasting through autumn. As a result, fresh goat milk products — like cheese, yogurt, and kefir — are only available during certain times of the year. In winter, when the goats rest, production pauses. Only at the market — Always personal You can find Emese’s products exclusively at the Hévíz Farmers’ Market. For her, meeting customers is part of the experience. She loves to talk about her cheeses, her goats, and how everything is made — often sharing pairing tips as well. “If it’s good enough for my son, it’s good enough for anyone.” This simple philosophy sums up what makes Emese’s products so special: they are healthy, natural, delicious — and crafted with honesty, heart, and care.   Product highlights Goat cheeses in a variety of flavors Fresh cheeses, creamy spreads, yogurt, and kefir — all made from milk sourced from Emese’s own goats, crafted with over a decade of experience. Every product is made with pasteurized goat’s milk, natural rennet, and carefully selected cultures. Fresh cheeses are prepared just before market days to guarantee freshness. In addition to plain, natural cheeses, you’ll find exciting flavors: garlic, chili, red onion, fenugreek, chives, and even a dessert cheese with walnuts and cranberries. Emese emphasizes quality and gluten-free safety, using Lukullusz ingredients to ensure her cheeses are safe for gluten-sensitive customers. No additives, no colorings, no preservatives. Smoked varieties are cold-smoked over beechwood, preserving their soft texture and natural aromas. Goat cheese pairs perfectly with a slice of sourdough bread, tossed into a fresh salad, or served alongside crisp apples. Where to buy Hévíz Farmers’ Market More information & Contact: Phone: +36 30 709 3640

The Life-Giving Winds of the Ice Age: How Loess Shaped the Land

Did you know that Transdanubia’s rich, golden soils are actually a gift from the winds of the Ice Age? Loess isn’t just a dry geological term — it’s an ancient natural recipe that gave rise to some of the most fertile soils in the Carpathian Basin. Where vineyards grow today and birds nest in loess cliffs, strong winds once carried yellow dust across the landscape — for thousands of years. Learn how this unique sediment shaped the land and why loess is still essential for sustainable farming today.

What Is Loess and How Did It Form?

The term loess comes from the German word lose, meaning "loose." Loess is a fine-grained, yellowish sediment that was deposited during the Pleistocene epoch (2.58–0.01 million years ago), particularly during glacial periods. It formed in periglacial environments south of the great Scandinavian ice sheet — cold, dry landscapes with little or no vegetation.

The dust was carried by strong Ice Age winds from floodplains and barren steppes, and slowly accumulated over tens of thousands of years. Eventually, calcium carbonate cemented these layers into loess, which developed characteristic vertical fissures.

It’s important to note that the Pleistocene wasn't a single “Ice Age,” but a period that included alternating cold and warm phases — some even warmer than today.

Loess and the Landscape

Loess gave the Carpathian Basin — especially Transdanubia — its distinct terrain.

Steep loess cliffs (sometimes up to 10 meters high), caves that provide nesting sites for bee-eaters and sand martins, centuries-old sunken roads carved into hillsides, and exposed root systems are all part of the landscape’s geological legacy.

Together, they define the unique character of this region — shaped by time, wind, and stone.

Fertility and Water Retention

Loess-rich areas have produced some of the most fertile soils in the region. Many local producers farm on land that sits atop loess. This creates an excellent foundation for agriculture — not just because of the high humus content, but also because loess has outstanding water-holding capacity. Its vertical pores allow moisture to penetrate deeply and remain in the soil, even during dry periods.

A Modern Echo — Dust from the Sahara

Interestingly, the fine Saharan dust that now reaches Central Europe more frequently can be seen as a modern counterpart to loess-forming material. It’s a reminder that the powerful natural forces that shaped the land long ago are still at work today — just on a different scale.

[galeria]
title: Emese Cheese Workshop
description: High-quality, artisanal goat milk products straight from sunny Cserszegtomaj — available in both savory and sweet varieties. Find your favorite!
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48. GM Design

Last modification: 2025. November. 26. 09:57

In the heart of the “capital of Lake Balaton,” a small artisan workshop in Keszthely crafts handmade chocolates from premium Belgian ingredients. One of their most unique creations features sea buckthorn.

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: GM Design
lead: In the heart of the “capital of Lake Balaton,” a small artisan workshop in Keszthely crafts handmade chocolates from premium Belgian ingredients. One of their most unique creations features sea buckthorn.
tartalom: + 1 Artisan chocolate crafted as an artform Did you know that sea buckthorn isn’t just an immune-boosting superfruit, but also pairs beautifully with dark chocolate Gorza Melinda, founder of GM Design Chocolate Atelier, discovered this perfect harmony when she created her sea buckthorn-infused dark chocolate bars and bonbons. But GM Design is more than just a chocolate shop. Melinda’s creativity shines through in pastry competitions, where she regularly wins awards for her artistic chocolate sculptures. Now you can taste her award-winning chocolates too! A childhood dream come true Melinda knew by age nine that she wanted to become a pastry chef. In 2006, she earned her pastry certification and has been honing her skills ever since, especially in chocolate-making. For her, working with chocolate is more than a job — it’s a passion and a form of artistic expression. In 2025, she opened her own workshop and store in Keszthely, GM Design, where she creates handmade chocolates using Belgian couverture. Melinda loves that through chocolate, she can bring a little happiness into people’s everyday lives. To sharpen her skills and fuel her creativity, she regularly competes in pastry contests, particularly in the artistic category — crafting edible chocolate sculptures and lifelike compositions that require weeks of precision and imagination. For true chocolate lovers At GM Design, you’ll find everything a chocolate lover could wish for: filled and unfilled bars, bonbons, chocolate sculptures, chocolate flowers — in a variety of flavors. Melinda creates every product by hand, using premium Belgian chocolate. She never uses cocoa mass substitutes, palm oil, or artificial additives. Her milk chocolate contains 36.5% cocoa, while her dark chocolate boasts 70.5% cocoa content. She handles every step of production herself — from tempering the chocolate to achieve a glossy, crisp finish, to molding bars, bonbons, figurines, and roses. For filled chocolates, she develops her own ganache recipes with seasonal flavors like sour cherry, raspberry, coconut, pistachio, rose, salted caramel — and the most distinctive of all, sea buckthorn. Melinda often decorates her creations with freeze-dried fruits, edible flowers, and nuts. After cooling, the chocolates are packaged — available in gift boxes and special seasonal themes. A real treat is her chocolate-covered dried or fresh fruits, available seasonally. An authentic chocolate experience GM Design is located in downtown Keszthely, just steps from the main square. The cozy shop doubles as an open-view workshop, where visitors can peek into the chocolate-making process. The shop is open Tuesday to Saturday, and Melinda also brings her sweets to the Hévíz Farmers’ Market every Thursday and Saturday.   Product highlights Sea buckthorn filled dark chocolate bar & bonbon Among GM Design’s most exciting creations are the sea buckthorn-filled dark chocolate bar and bonbon. Here, the tartness of sea buckthorn perfectly balances the richness of silky dark chocolate. Made with 70.5% premium Belgian chocolate, these treats feature a refreshing sea buckthorn ganache — offering both a unique taste and a natural vitamin boost. Fun fact: ganache is a silky filling made from chocolate and butter, commonly used in chocolates and pastries. Melinda enhances hers with sea buckthorn purée and ground seeds, giving an added layer of flavor and texture. The sea buckthorn is sourced from a local producer, Kiss Homoktövis farm in Bocfölde, ensuring freshness and traceability. Where to find GM Design Chocolates: Hévíz Farmers’ Market 8360 Keszthely, Bem József Street 25 Google Maps More information & Contact: Facebook Website Phone: +36 30 216 2294  [galeria]
title: GM Design
description: In the heart of the “capital of Lake Balaton,” a small artisan workshop in Keszthely crafts handmade chocolates from premium Belgian ingredients. One of their most unique creations features sea buckthorn.
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49. Kakukkfű Lodge

Last modification: 2025. November. 26. 10:28

At Kakukkfű Lodge you can taste jams, vinegars, syrups and get back to nature through the adventure programs.

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: Kakukkfű Lodge
lead: At Kakukkfű Lodge you can taste jams, vinegars, syrups and get back to nature through the adventure programs.
tartalom: + 1 Kakukkfű Porta – The Mecca of Medicinal Herbs Magdolna Pohl Wágenhofer – mother of three, phytotherapist and naturopath – passes on her healing knowledge and experience, wrapped into bottles and unforgettable moments, to all those who wish to reconnect with nature. Connecting with nature and using medicinal herbs is a way of life for her, shaped since childhood. She has been surrounded by the world of herbs from an early age and later complemented her practical knowledge with professional training. In the early 2000s, she turned her focus more seriously toward herbs – consciously relearning everything she had instinctively absorbed as a child. She completed several courses, earning qualifications as a phytotherapist and naturopath. Two Locations, One Mission Kakukkfű Porta operates in two locations. The production site is in Karmacs, where herbs and fruits are grown in the garden, and processing also takes place here. The showroom and point of sale, however, are located in Gyenesdiás, at the Festetics Herbarium and Watermill. It is open during visiting hours, or you can take part in various workshops and programmes. At the Herbarium, you can enjoy a refreshing lemonade or a warming herbal tea, explore the demonstration herb garden and, of course, purchase products from Kakukkfű Porta. From Nature to the Jar The product selection includes herbal syrups, jams, vinegars and teas. All products are made from home-grown or wild-harvested ingredients, following the seasons, using traditional methods without additives or preservatives. Syrups: More than 13 types of herbal syrups are produced, including lavender, thyme, lemon balm and ribwort plantain – prepared by cold infusion to gently preserve active ingredients. Among the special flavours, rosehip and elderflower versions stand out. Jams & preserves: A wide variety of fruits are used, often combined with herbs. All jams are prepared traditionally, with little sugar and slow cooking to retain flavours and active compounds. Teas: The range includes therapeutic blends as well as single-herb teas, from home remedy use to daily wellbeing. Vinegars: The herb vinegars are made from apples using traditional methods, with apples sourced from the farm itself. Experience Programmes & Herb Tourism Kakukkfű Porta is also an idyllic experience venue. If you are interested in the world of herbs, you can take part in tastings, garden tours, children's activities and syrup & jam-making workshops. You can also learn about the history of the Diás Watermill and walk along the short educational trail starting from the St. John’s Spring. Product Information Treasure of Autumn Jam “Treasure of Autumn” is a warming delicacy created from the harmony of three autumn fruits – apple, pear and quince. The jam is slowly cooked using traditional methods and flavoured only with a little sugar and spices (cinnamon, cloves), preserving the characteristic taste of the fruits. Prepared free from additives, preservatives and flavour enhancers – just like in grandma’s kitchen. The jam is not only delicious but also acts as a healing preserve: warming and soothing, perfect for autumn and winter mornings on toast or even spooned into pastries. Apple Cider Vinegar Kakukkfű Porta’s apple cider vinegar is traditionally matured, made exclusively from selected apples using natural fermentation. It contains no preservatives or artificial additives – only pure, living ingredients. Apple cider vinegar is well-known for its health benefits: it aids digestion, suppresses appetite, lowers blood sugar, reduces inflammation and has a mild antiseptic effect. Recommended for daily use: one spoon dissolved in lukewarm water on an empty stomach, or added to salads.   Kakukkfű Porta can be found at: Gyenesdiás, Festetics Herbarium and Watermill Google Maps Further information and contact: Facebook Website Phone: +36 20 348 6368

About 10,000 years ago, rapid climate warming triggered a cascade of natural responses: torrential floods, landslides, and intense rock weathering. The landscape we walk on today was not shaped over mere centuries, but by the dramatic forces of climate and water, working together. Did you know that the Zala Valley floor is made up of sediments deposited by a kind of "river of time"? Discover how the Earth’s surface became one of the most sensitive indicators of climate change.

Climate Change: Not Just a Modern Phenomenon

We often associate climate change with contemporary issues, but Earth’s climate has shifted many times throughout its history — sometimes quite rapidly. Within large-scale climatic cycles, alternating periods of warming and cooling have long been part of the planet’s natural rhythm.

When Climate Changes, Everything Reacts

A change in climate sets off a chain reaction of environmental processes. It’s not just animals and plants that respond — so does the landscape itself.

Around 10,000 years ago, as the climate warmed significantly, rainfall became more intense.

More rain meant more erosion: stormwater began washing away sediment from hills and valleys into riverbeds. The rivers, now carrying more water and more sediment, flooded more often and spread these materials across the landscape.

Shaping the Terrain

This had a major impact on topography: the land surface became more fragmented and dynamic. Warming temperatures also sped up chemical and physical weathering, breaking down bedrock and helping fertile soil layers to develop.
 In short, natural geological processes that had long been underway suddenly accelerated — and reshaped the surface of the land.

Young Sediments at the Base of the Slopes

Today, in many areas of the region, the lower slopes and valley edges are coated with sediment — debris washed down from higher ground, largely within the last 10,000–20,000 years. In the Zala Valley, for instance, these deposits have spread so far that they now reach the center of the valley floor.

The original bedrock source of these sediments varies: in Zala, it’s typically Pannonian sand (Somló Formation), while in the Keszthely Hills, marine-origin carbonates dominate — mostly dolomite, with some limestone. These sediments now appear as fine gravel, pebbles, or coarse sand, quietly recording the environmental changes of the recent past.

[galeria]
title: Kakukkfű Lodge
description: At Kakukkfű Lodge you can taste jams, vinegars, syrups and get back to nature through the adventure programs.
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50. LídRind Porta

Last modification: 2025. November. 26. 10:34

At Lídrind Porta, every bite comes from home-raised cattle, crafted naturally and by hand, without additives.

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: LídRind Porta
lead: At Lídrind Porta, every bite comes from home-raised cattle, crafted naturally and by hand, without additives.
tartalom: + 1 Beef specialties from Csáford Berkovics-Tarsoly Lídia has combined family heritage with accounting precision to build her small-scale operation, where every meat product reflects genuine care and expertise. There are no additives, no shortcuts—only natural ingredients, time, and attention. Thanks to their nature-friendly livestock farming, Lídia creates products that are flavorful on their own. A visit to their farm introduces you to a family who treats their animals with deep respect. Come and taste their authentic flavors! Back to the roots Lídia grew up immersed in farming life. Her father raised cattle and processed meat, so slaughtering, feeding, and all aspects of animal husbandry were part of her everyday world. Spending time alongside her father, she learned first-hand what it means to raise animals responsibly, process meat, and create quality food. Although she studied accounting and initially worked in that field, she soon found her way back to farming. What started as a hobby—raising cattle for family use—soon grew into a business. Today, she runs her own farm, guided by the knowledge passed down from her father. Respect for animals shows in product quality At Lídrind Porta, animals live in free-range conditions, grazing along the banks of the Zala River. Their well-being directly impacts the quality of the meat. The family also grows their own feed, ensuring complete control over what goes into their products. Their goal: to raise healthy, well-cared-for animals that provide high-quality meat for their handcrafted products. Butchering, cutting, curing, and smoking are all done by hand at their small-scale facility in Csáford. Natural beef specialties LídRind Porta's signature products include smoked beef ham, sausage, and salami. They have also expanded into pork products and offer fresh farm eggs. A recent specialty is their basturma—a spiced, air-dried beef rolled in an aromatic herb crust. Served with sourdough bread and homemade cheese, it’s a true delicacy. Lídia follows a natural approach not only in animal husbandry but also in meat processing. Preservation is done simply with salt, deliberately avoiding nitrites, artificial colors, and fast-curing methods. Smoking is carried out with acacia and beech wood. Hams are cured slowly, developing their distinct flavors and textures naturally—unlike industrial products where shortcuts are the norm. Seasonings are made from natural ingredients, often home-grown, such as paprika for their spicy salami and juniper berries for unique flavor profiles. Farm-to-table on the Csáford Vineyard At Lídrind Porta, you’re not only welcome to buy their products—you can taste them right on the farm. Their countryside dining experience includes generous cold platters, hearty hot dishes, and homemade desserts, like traditional Zala-style pork fat pastries. The heart of their hospitality lies in sharing good food and memorable experiences. A visit to Lídrind Porta offers more than a meal; it’s an invitation into the world of small-scale farming, meat processing, and artisanal production. Visits are by appointment, so be sure to book ahead by phone.   Product highlights Smoked beef ham & sausage LídRind Porta’s beef sausage and smoked ham are crafted for those who appreciate traditional flavors and pure ingredients. Made from free-range, home-raised cattle, the sausages are seasoned with classic spices—paprika, garlic, pepper, and salt—without any artificial additives. They are hand-stuffed into natural casings and smoked over beech and acacia wood. The smoked beef ham undergoes a long, cold-smoking process and is preserved using only natural salt. Cuts such as thigh, shoulder, and neck are cured individually for optimal flavor and texture. Slow curing and gentle smoking give LídRind Porta products their distinct character. No preservatives, colorants, or fast-cure methods are used.   Where to Find LídRind Porta: 8795 Zalaszentgrót, W3G9+37 Google Maps More information & Contact: Facebook Phone: +36 30 792 2968

Did you know the Zala River once flowed into the Drava and only later “found” Lake Balaton?
 The history of western Hungary’s water systems is not just a fascinating geological puzzle — it reads like an epic of Earth history: riverbeds shift, rivers “consume” one another, and even Lake Balaton doesn’t enter the scene until the final chapter. Discover how nature reshaped this landscape stroke by stroke — and how the Zala became Balaton’s most vital source of water.

The Quaternary Period and the Power of Landscape Formation

What sets the Quaternary Period (2.58 million years ago to the present) apart from earlier geological epochs is that the surface-shaping processes of this time — and the landforms they produced — continue to define our geographic environment today.

Pleistocene Changes: Riverbed Migrations and Terraces

One of the most pivotal surface processes during the Pleistocene (2.58 to 0.01 million years ago) was the migration of riverbeds and the formation of terraces and alluvial fans. These changes were closely tied to the slow retreat of the Pannonian Lake, which once filled much of the Carpathian Basin (see also: The Legacy of the Ancient Pannonian Lake).

The Ancient Danube Moves West

The early Danube initially flowed westward across what is now western Hungary, draining into the retreating Pannonian Lake. This westward course likely remained until the early Pleistocene.

A River’s Great Turning Point

The most dramatic hydrological change in the Carpathian Basin occurred between the Pliocene and Pleistocene: the formation of the Danube’s Visegrád Gorge (today’s Danube Bend), which diverted the river toward the center of the country and what is now the Pest Plain.

This shift profoundly affected all its former western tributaries — including the Zala.

The Story of the Zala: Migration and Capture

The river system of Central Transdanubia evolved in surprising ways, and the Zala’s journey is one of its most remarkable chapters. The Rába River already flowed northeastward toward the Little Hungarian Plain. The ancient Marcal, running northward, flowed into the Rába — and into it, in turn, flowed the ancient Zala.

But nature redrew the map — using the Zala as its brush. A now-vanished river flowing from north to south (its remnants visible today between Zalaszentgrót and Zalavár) cut into the landscape through a process called headward erosion — where rivers erode backward into the terrain, much like a hot knife slicing through butter. Eventually, it cut into the ancient Zala’s valley and “captured” the river, diverting it into its own course.

A New Path — and the Birth of Lake Balaton

From then on, the Zala made a sharp turn south at Türje and — with no Lake Balaton yet in existence — initially emptied into the Drava. Later, as the depression that would one day become Lake Balaton deepened, the Zala was gradually drawn toward it.

Lake Balaton, as a continuous body of water, is only about 5,000 years old — but for millions of years before, the Zala had already been on a winding journey that ultimately made it Balaton’s primary source of water, and the most life-giving river in the region today.

[galeria]
title: LídRind Porta
description: At Lídrind Porta, every bite comes from home-raised cattle, crafted naturally and by hand, without additives.
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51. Skapér Apiary

Last modification: 2025. November. 26. 11:11

Over fifty years of beekeeping expertise, apitherapy knowledge, and pure Hungarian honey from Zalaszentgrót — at Skapér Apiary, every drop matters.

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: Skapér Apiary
lead: Over fifty years of beekeeping expertise, apitherapy knowledge, and pure Hungarian honey from Zalaszentgrót — at Skapér Apiary, every drop matters.
tartalom: + 1 Honey, just as the bees made it Did you know honey never really spoils? Its unique properties — high sugar content, low moisture, acidic environment, and natural antibacterial compounds — keep it preserved for years. Honey is one of nature’s true treasures, and producing it is a privilege that requires dedication to the bees. Skapér Apiary, a family business in Zalaszentgrót, has been nurtured for generations. Today, it’s run by Zoltán Skapér, who brings over five decades of hands-on experience. For him, beekeeping is not a hobby but a way of life — a combination of work, responsibility, routine, and passion. A second-generation beekeeper Zoltán received his first hive as a child. Although he spent years in leadership roles in other industries, bees remained a constant presence in his life — first as a hobby, then a side activity, and eventually his main profession. Following his father’s early passing, Zoltán took full responsibility for the family apiary and carved out his own path. Today, he not only produces honey but has also completed apitherapy training, operates one of Hungary’s first apitherapy houses, and mentors young beekeepers. Bee-friendly beekeeping, naturally Skapér Apiary produces classic varieties like acacia, linden, rapeseed, sunflower, goldenrod, and wildflower honey. But what sets them apart is not just the taste — it’s the approach. Zoltán practices mindful, nature-friendly, and bee-conscious beekeeping. He rejects chemical treatments entirely, using only natural substances like oxalic acid. The wax in his hives is regularly replaced to prevent residue build-up, and its origin is always known, often recycled from his own operation. Before extracting, he measures the honey’s moisture content with a digital refractometer, ensuring optimal ripeness. After extraction, the honey is left to settle for at least four weeks, allowing wax particles and air bubbles to naturally separate. It is then gently filtered through a 200-micron mesh, without additives, heat treatment, or anti-foaming agents. Once bottled, the honey is left to rest a little longer, resulting in a clear, smooth, silky texture. Apitherapy – Healing with bees Beyond honey production, Skapér Apiary offers visitors a unique wellness experience. Their apitherapy house is one of the first in Hungary, allowing guests to experience the therapeutic power of bees. During a session, visitors relax on a special bed under which thousands of bees are working. The vibrations, warmth, hive air, and essential oils naturally support the body — helping with stress relief, respiratory issues, and sleep improvement. Visitors can also book guided tours to learn about beekeeping, honey production, and see the hives up close in small groups.    Product Highlights Acacia honey One of Skapér Apiary’s signature products, this acacia honey is sourced from local forests growing on Zalaszentgrót’s clay-rich soils. This unique environment gives the honey its distinct flavor and color — ranging from pale yellow to a light green hue, depending on soil composition. Its taste is delicately sweet, with soft vanilla notes and a lingering floral finish. Perfect for sweetening tea, lemonade, or coffee, spreading on toast, mixing into oatmeal, or as a baking ingredient. Plus, its natural antibacterial properties make it a healthful choice. Where to buy 8790 Zalaszentgrót, Szabadság Street 86 Google Maps More information & Contact: Facebook Phone: +36 30 655 7701 Apitherapy sessions by appointment

Did you know the Zala River once flowed into the Drava and only later “found” Lake Balaton?
 The history of western Hungary’s water systems is not just a fascinating geological puzzle — it reads like an epic of Earth history: riverbeds shift, rivers “consume” one another, and even Lake Balaton doesn’t enter the scene until the final chapter. Discover how nature reshaped this landscape stroke by stroke — and how the Zala became Balaton’s most vital source of water.

The Quaternary Period and the Power of Landscape Formation

What sets the Quaternary Period (2.58 million years ago to the present) apart from earlier geological epochs is that the surface-shaping processes of this time — and the landforms they produced — continue to define our geographic environment today.

Pleistocene Changes: Riverbed Migrations and Terraces

One of the most pivotal surface processes during the Pleistocene (2.58 to 0.01 million years ago) was the migration of riverbeds and the formation of terraces and alluvial fans. These changes were closely tied to the slow retreat of the Pannonian Lake, which once filled much of the Carpathian Basin (see also: The Legacy of the Ancient Pannonian Lake).

The Ancient Danube Moves West

The early Danube initially flowed westward across what is now western Hungary, draining into the retreating Pannonian Lake. This westward course likely remained until the early Pleistocene.

A River’s Great Turning Point

The most dramatic hydrological change in the Carpathian Basin occurred between the Pliocene and Pleistocene: the formation of the Danube’s Visegrád Gorge (today’s Danube Bend), which diverted the river toward the center of the country and what is now the Pest Plain.

This shift profoundly affected all its former western tributaries — including the Zala.

The Story of the Zala: Migration and Capture

The river system of Central Transdanubia evolved in surprising ways, and the Zala’s journey is one of its most remarkable chapters. The Rába River already flowed northeastward toward the Little Hungarian Plain. The ancient Marcal, running northward, flowed into the Rába — and into it, in turn, flowed the ancient Zala.

But nature redrew the map — using the Zala as its brush. A now-vanished river flowing from north to south (its remnants visible today between Zalaszentgrót and Zalavár) cut into the landscape through a process called headward erosion — where rivers erode backward into the terrain, much like a hot knife slicing through butter. Eventually, it cut into the ancient Zala’s valley and “captured” the river, diverting it into its own course.

A New Path — and the Birth of Lake Balaton

From then on, the Zala made a sharp turn south at Türje and — with no Lake Balaton yet in existence — initially emptied into the Drava. Later, as the depression that would one day become Lake Balaton deepened, the Zala was gradually drawn toward it.

Lake Balaton, as a continuous body of water, is only about 5,000 years old — but for millions of years before, the Zala had already been on a winding journey that ultimately made it Balaton’s primary source of water, and the most life-giving river in the region today.

[galeria]
title: Skapér Apiary
description: Over fifty years of beekeeping expertise, apitherapy knowledge, and pure Hungarian honey from Zalaszentgrót — at Skapér Apiary, every drop matters.
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52. Tüskevár Kert

Last modification: 2025. November. 26. 11:13

Berry cultivation and processing are rare crafts — which makes them even more special. At Tüskevár Kert, you’ll get to taste unique creations like rosehip and Cornelian cherry preserves.

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cím: Tüskevár Kert
lead: Berry cultivation and processing are rare crafts — which makes them even more special. At Tüskevár Kert, you’ll get to taste unique creations like rosehip and Cornelian cherry preserves.
tartalom: + 1 Berries in a jar Between Lake Balaton and the Kis-Balaton, near Sármellék, lies a small orchard where black chokeberries, rosehips, and Cornelian cherries have found a home. At Tüskevár Kert, every fruit is hand-harvested and processed without chemicals or artificial additives. If you’ve never tried rosehip or Cornelian cherry jam, now is the perfect time. "I love the fresh air and being close to nature." Though Gergely Tihanyi trained as an IT specialist, it soon became clear that his heart belonged outdoors, working with the land. Family vineyards, childhood gardening memories, and inherited farmland all led him to establish his own orchard over ten years ago. What began as a hobby chokeberry plantation has now grown into a two-hectare farm, managed together with his father — and turned into a full-time passion. Reviving forgotten treasures of the Carpathian Basin Tüskevár Kert focuses on cultivating and processing berries, especially traditional Carpathian Basin varieties that are often overlooked or forgotten. Gergő intentionally chose resilient, health-promoting plants: “We don’t just grow these for sale — this is what we eat and share with our family and friends.” The garden features rosehips, Cornelian cherries, black chokeberries, blackcurrants, blackberries, and blue grapes. Their uniqueness lies not only in the selection of fruits but also in the mindful, hands-on approach to growing and processing. All fruits are picked by hand and processed fresh. They produce 100% pure juices by pressing, and sugar-free or lightly sweetened jams by gentle cooking — always using methods that preserve the fruits' natural qualities. Even leftover fruit skins are repurposed into dried snacks, powders, or herbal tea blends. The products are free from additives and usually sugar-free as well. Each fruit is processed according to its unique properties: Rosehips and Cornelian cherries, for instance, are ideal for jams thanks to their dense flesh and need no additional thickening agents. Their naturally tart flavors can be enjoyed in sugar-free or sweetened versions. Alongside family recipes, Gergő is constantly experimenting with new flavors and techniques, while staying true to the principles of artisanal production. Product highlights Rosehip and cornelian cherry jams Tüskevár Kert’s signature jams — rosehip and Cornelian cherry — stand out not only for their distinctive flavors but also for their exceptional nutritional value. These are not cultivated, sweetened varieties but wild fruits, processed with patience and skill. Rosehips are harvested at full ripeness, then heat-treated and pressed to remove the seeds, leaving only the rich, silky pulp. The result is a dark orange jam with a balanced sweet-tart flavor, naturally high in vitamin C and antioxidants. No added pectin or gelling agents are needed — the fruit’s own texture does the job. Cornelian cherry jam is a true rarity. Few producers work with this wild fruit, which takes years to yield harvests. Its flavor is unmistakable: tart, with subtle plum-like notes and a naturally low sugar content. Produced in small batches from their own harvest, these jams contain no additives or preservatives. Where to buy Hévíz Farmers’ Market Liliomkert Market, Káptalantóti More information & Contact: Facebook  

The Life-Giving Winds of the Ice Age: How Loess Shaped the Land

Did you know that Transdanubia’s rich, golden soils are actually a gift from the winds of the Ice Age? Loess isn’t just a dry geological term — it’s an ancient natural recipe that gave rise to some of the most fertile soils in the Carpathian Basin. Where vineyards grow today and birds nest in loess cliffs, strong winds once carried yellow dust across the landscape — for thousands of years. Learn how this unique sediment shaped the land and why loess is still essential for sustainable farming today.

What Is Loess and How Did It Form?

The term loess comes from the German word lose, meaning "loose." Loess is a fine-grained, yellowish sediment that was deposited during the Pleistocene epoch (2.58–0.01 million years ago), particularly during glacial periods. It formed in periglacial environments south of the great Scandinavian ice sheet — cold, dry landscapes with little or no vegetation.

The dust was carried by strong Ice Age winds from floodplains and barren steppes, and slowly accumulated over tens of thousands of years. Eventually, calcium carbonate cemented these layers into loess, which developed characteristic vertical fissures.

It’s important to note that the Pleistocene wasn't a single “Ice Age,” but a period that included alternating cold and warm phases — some even warmer than today.

Loess and the Landscape

Loess gave the Carpathian Basin — especially Transdanubia — its distinct terrain.

Steep loess cliffs (sometimes up to 10 meters high), caves that provide nesting sites for bee-eaters and sand martins, centuries-old sunken roads carved into hillsides, and exposed root systems are all part of the landscape’s geological legacy.

Together, they define the unique character of this region — shaped by time, wind, and stone.

Fertility and Water Retention

Loess-rich areas have produced some of the most fertile soils in the region. Many local producers farm on land that sits atop loess. This creates an excellent foundation for agriculture — not just because of the high humus content, but also because loess has outstanding water-holding capacity. Its vertical pores allow moisture to penetrate deeply and remain in the soil, even during dry periods.

A Modern Echo — Dust from the Sahara

Interestingly, the fine Saharan dust that now reaches Central Europe more frequently can be seen as a modern counterpart to loess-forming material. It’s a reminder that the powerful natural forces that shaped the land long ago are still at work today — just on a different scale.

[galeria]
title: Tüskevár Kert
description: Berry cultivation and processing are rare crafts — which makes them even more special. At Tüskevár Kert, you’ll get to taste unique creations like rosehip and Cornelian cherry preserves.
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53. Riesling Country - Czimondor Winery

Last modification: 2025. November. 26. 11:00

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cím: Riesling Country - Czimondor Winery
lead:
tartalom: + 1 Where wine is more than just Olaszrizling A Hidden Gem of the Balaton Uplands Just ten minutes from Keszthely, Rezi’s vineyard hills mark the meeting point of the Balaton Uplands and Zala County. Locals fondly call it "the land of Rizling" — a name that reflects both tradition and character. Olaszrizling has long been the defining grape of the area, but here it takes on a unique personality, thanks to the region’s exceptional microclimate: South-facing slopes ideal for viticulture, higher rainfall from the nearby Alps, and the balancing effects of Lake Balaton and the Zala Hills. These natural factors create cooler nights, longer ripening periods, and wines known for their elegant acidity and rich aromas. But what truly sets Rezi apart is scale. This is not industrial winemaking. Here, small, family-run wineries produce limited batches of handcrafted wines. The winemakers personally tend to their vines, ferment, and bottle their wines with care — each with their own time-honored techniques. Alongside classics like Olaszrizling, Pinot Gris, and Kékfrankos, more and more winemakers are experimenting with rare Hungarian varieties such as Nektár, Zengő, and Rozália. Three wineries from “the land of Rizling” Whether you visit individually or as part of a wine tour, these three wineries offer authentic, personal tasting experiences. Advance booking is required. Czimondor Winery – In harmony with nature For István Czimondor, winemaking is in his blood. His family has tended vineyards on Rezi Hill for generations, passing down not only land but also a deep respect for nature and tradition. His lineup features staples like Olaszrizling, along with Muscat, Pinot Gris, Rozália, and Kékfrankos. Some wines are tank-aged, others rest in oak. István produces only as much as he can personally oversee, ensuring each bottle reflects the quality of small-batch craftsmanship. While the selection varies by vintage, his core varieties are reliably available.In every bottle, you’ll taste the essence of Rezi. Contact: Facebook  

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

[galeria]
title: Riesling Country - Czimondor Winery
description:
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54. The land of Rizling

Last modification: 2025. November. 26. 13:39

In “the land of Rizling”, anything can happen — but one thing is certain: an unforgettable wine tasting experience awaits in this hidden corner of the Keszthely Hills.

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cím: The land of Rizling
lead: In “the land of Rizling”, anything can happen — but one thing is certain: an unforgettable wine tasting experience awaits in this hidden corner of the Keszthely Hills.
tartalom: + 1 Where wine is more than just Olaszrizling A Hidden Gem of the Balaton Uplands Just ten minutes from Keszthely, Rezi’s vineyard hills mark the meeting point of the Balaton Uplands and Zala County. Locals fondly call it "the land of Rizling" — a name that reflects both tradition and character. Olaszrizling has long been the defining grape of the area, but here it takes on a unique personality, thanks to the region’s exceptional microclimate: South-facing slopes ideal for viticulture, higher rainfall from the nearby Alps, and the balancing effects of Lake Balaton and the Zala Hills. These natural factors create cooler nights, longer ripening periods, and wines known for their elegant acidity and rich aromas. But what truly sets Rezi apart is scale. This is not industrial winemaking. Here, small, family-run wineries produce limited batches of handcrafted wines. The winemakers personally tend to their vines, ferment, and bottle their wines with care — each with their own time-honored techniques. Alongside classics like Olaszrizling, Pinot Gris, and Kékfrankos, more and more winemakers are experimenting with rare Hungarian varieties such as Nektár, Zengő, and Rozália. Three wineries from “the land of Rizling” Whether you visit individually or as part of a wine tour, these three wineries offer authentic, personal tasting experiences. Advance booking is required. Bakos Winery – From concert halls to vineyard rows At Bakos Winery, every glass comes with a story. Rezső Bakos, a former concert pianist, traveled the world before returning to Rezi to blend his love for wine, music, and hospitality. Encouraged by his grandfather, he made his first wine at age nine. Today, he treats winemaking as a full sensory experience: hosting tastings where he plays music, shares stories, cooks, and pours his wines. His vineyards span multiple Rezi sites, both inherited and newly planted, all cultivated with organic methods — no herbicides, no systemic pesticides, and all vineyard work done by hand. Wines like Olaszrizling, Irsai Olivér, Cabernet Sauvignon, and Kékfrankos are aged in a mix of oak barrels and stainless steel, combining modern technology with traditional methods. In 2025, Bakos Winery’s 2024 vintage Rezi Rizling Barnabás was once again awarded the title "Wine of the land of Riesling." Contact: Website | Facebook  

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

Czimondor Winery – In harmony with nature For István Czimondor, winemaking is in his blood. His family has tended vineyards on Rezi Hill for generations, passing down not only land but also a deep respect for nature and tradition. His lineup features staples like Olaszrizling, along with Muscat, Pinot Gris, Rozália, and Kékfrankos. Some wines are tank-aged, others rest in oak. István produces only as much as he can personally oversee, ensuring each bottle reflects the quality of small-batch craftsmanship. While the selection varies by vintage, his core varieties are reliably available.In every bottle, you’ll taste the essence of Rezi. Contact: Facebook Takács Zsolt's Winery – Stepping into the 18th century The Takács family has been making wine on these lands since the 1700s, even supplying the noble Festetics family. Today, Zsolt Takács represents the eighth generation, carrying forward this legacy with passion and pride. On his one-hectare estate, cultivation is done by hand with the help of family and friends. Beyond his role as a winemaker, Zsolt is a gifted storyteller, sharing the rich history of Rezi’s wine culture. The winery’s flagship is Nektár, a unique Hungarian variety with Hungarikum status, available in both dry and semi-sweet versions. The lineup also includes Zengő, Tramini, Chardonnay, and Kékfrankos — each crafted with modern tools but traditional, natural methods, highlighting Rezi’s unique terroir. Contact: Website | Facebook

Imagine a tropical sea where the dolomitic peaks of the Keszthely Hills now rise. The landscapes we consider timeless are, in fact, fleeting guests on Earth’s ever-changing stage. How does a shallow tropical sea become Hungarian highlands? Why does dolomite crack? And how does this still influence local farming today? Travel back millions of years into a story written in stone.

The Surface: Only Seemingly Permanent

Mountains, plains, islands, seas, rivers, and lakes may appear permanent within a human lifetime — but from Earth’s perspective, they are only temporary scenes. The rocks that form our planet’s surface are constantly in motion. Like the shattered shell of a boiled egg, tectonic plates drift endlessly atop the semi-fluid mantle beneath them.

Some crash together or sink beneath one another to create towering mountain ranges, while others subside, forming deep trenches or basins that may fill with water. That’s how the dolomite and limestone now forming the Keszthely Hills were once deposited — in the shallow waters of an ancient tropical sea, thousands of kilometers from their present location and long since gone.

The scene would have resembled the crystal-clear shallows of today’s Bahamian paradise.

Volcanoes in the North, a Tropical Sea to the South

While the northern block of the Keszthely Hills is made of relatively young (a few million years old) volcanic rock, the southern section — including Rezi and Cserszegtomaj — is dominated by much older dolomite, formed in those ancient tropical seas. Alongside widespread formations of so-called Main Dolomite, small patches of Rezi Dolomite can also be found — dating back over 200 million years.

The Keszthely Plateau is dissected by a north–south valley system and crisscrossed by micro-tectonic fault lines. Due to the shallow topsoil and varied terrain, more than 70% of the area is forested. Its karst surface experiences year-round water scarcity and has unique ecological features.

The plateau is divided by intermontane basins and bordered by deep tectonic fractures (such as the Hévíz and Ederics faults), making the area seismically sensitive.

Geology and Today’s Land Use

Soils formed on the debris of weathered dolomite provide the natural foundation for land use in the region. Several of our local producers cultivate land along the western edge of the Keszthely Plateau, where farming is defined by the proximity of a highland landscape — a plateau formed of horsts rising 350–440 meters, framed by tectonic fault lines.

[galeria]
title: The land of Rizling
description: In “the land of Rizling”, anything can happen — but one thing is certain: an unforgettable wine tasting experience awaits in this hidden corner of the Keszthely Hills.
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55. Picnic Hévíz

Last modification: 2025. November. 26. 13:40

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cím: Picnic Hévíz
lead:
tartalom: + 1 Local Product Content Development Element Implemented within the Framework of the CROSSDEST SIHU00138 Project As part of the project, the Hévíz tourism organization collects products from local producers in the region and "tells the story" of each producer and product involved in the program – for example, their connection to geological features, links to local agricultural traditions, and the specific characteristics of raw material use. As a member of the Bakony–Balaton UNESCO Global Geopark, the project simultaneously presents activities rooted in the local cultural landscape, the people and communities who carry forward its values, and the relationship between products, nature, and geological heritage. Within the framework of the Hévíz Picnic program, the project uniquely showcases the distinctiveness of the "Hévíz story" through products and producers grounded in geological and natural values.   Geological aspects As we introduce the dedicated producers of this region, we invite you to reflect on the fundamental natural forces and processes that have made human society possible — and, in turn, have made the work of these producers possible as well. Alongside climate and the evolving web of life, one such force is the vast, ever-changing mass of rock beneath our feet. The environment in which these passionate local producers grow their healthy and flavorful goods has emerged from what we often refer to as the "inanimate world" — a realm that, on a different timescale, is remarkably dynamic. The fertile soil that nurtures our plants — and ultimately feeds animals and humans alike — exists thanks to geological formations that originated, in some cases, hundreds of millions of years ago under conditions dramatically different from those of today. Some were formed in warm, tropical seas reminiscent of the Caribbean, others under the icy winds of a climate more typical of Siberia. We invite you on a journey that spans millions of years — through vanished landscapes whose legacy still shapes the land we call home. This country may be small, but it holds remarkable geological diversity. Even neighboring villages can differ significantly in their natural features. Geology, however, sees things differently. From a geological perspective, the land beneath our feet is shaped by recurring "mosaics" of rock — recognizable patterns of a finite set of rock types. That’s why we’ve grouped the geological environments of the producers into distinct categories. Much of this region lies within the Bakony–Balaton UNESCO Global Geopark, a landscape of extraordinary geological variety by international standards. To learn more about the geopark, visit: geopark.hu Wikipedia – Bakony–Balaton UNESCO Global Geopark

Did you know the Zala River once flowed into the Drava and only later “found” Lake Balaton?
 The history of western Hungary’s water systems is not just a fascinating geological puzzle — it reads like an epic of Earth history: riverbeds shift, rivers “consume” one another, and even Lake Balaton doesn’t enter the scene until the final chapter. Discover how nature reshaped this landscape stroke by stroke — and how the Zala became Balaton’s most vital source of water.

The Quaternary Period and the Power of Landscape Formation

What sets the Quaternary Period (2.58 million years ago to the present) apart from earlier geological epochs is that the surface-shaping processes of this time — and the landforms they produced — continue to define our geographic environment today.

Pleistocene Changes: Riverbed Migrations and Terraces

One of the most pivotal surface processes during the Pleistocene (2.58 to 0.01 million years ago) was the migration of riverbeds and the formation of terraces and alluvial fans. These changes were closely tied to the slow retreat of the Pannonian Lake, which once filled much of the Carpathian Basin (see also: The Legacy of the Ancient Pannonian Lake).

The Ancient Danube Moves West

The early Danube initially flowed westward across what is now western Hungary, draining into the retreating Pannonian Lake. This westward course likely remained until the early Pleistocene.

A River’s Great Turning Point

The most dramatic hydrological change in the Carpathian Basin occurred between the Pliocene and Pleistocene: the formation of the Danube’s Visegrád Gorge (today’s Danube Bend), which diverted the river toward the center of the country and what is now the Pest Plain.

This shift profoundly affected all its former western tributaries — including the Zala.

The Story of the Zala: Migration and Capture

The river system of Central Transdanubia evolved in surprising ways, and the Zala’s journey is one of its most remarkable chapters. The Rába River already flowed northeastward toward the Little Hungarian Plain. The ancient Marcal, running northward, flowed into the Rába — and into it, in turn, flowed the ancient Zala.

But nature redrew the map — using the Zala as its brush. A now-vanished river flowing from north to south (its remnants visible today between Zalaszentgrót and Zalavár) cut into the landscape through a process called headward erosion — where rivers erode backward into the terrain, much like a hot knife slicing through butter. Eventually, it cut into the ancient Zala’s valley and “captured” the river, diverting it into its own course.

A New Path — and the Birth of Lake Balaton

From then on, the Zala made a sharp turn south at Türje and — with no Lake Balaton yet in existence — initially emptied into the Drava. Later, as the depression that would one day become Lake Balaton deepened, the Zala was gradually drawn toward it.

Lake Balaton, as a continuous body of water, is only about 5,000 years old — but for millions of years before, the Zala had already been on a winding journey that ultimately made it Balaton’s primary source of water, and the most life-giving river in the region today.

The Life-Giving Winds of the Ice Age: How Loess Shaped the Land

Did you know that Transdanubia’s rich, golden soils are actually a gift from the winds of the Ice Age? Loess isn’t just a dry geological term — it’s an ancient natural recipe that gave rise to some of the most fertile soils in the Carpathian Basin. Where vineyards grow today and birds nest in loess cliffs, strong winds once carried yellow dust across the landscape — for thousands of years. Learn how this unique sediment shaped the land and why loess is still essential for sustainable farming today.

What Is Loess and How Did It Form?

The term loess comes from the German word lose, meaning "loose." Loess is a fine-grained, yellowish sediment that was deposited during the Pleistocene epoch (2.58–0.01 million years ago), particularly during glacial periods. It formed in periglacial environments south of the great Scandinavian ice sheet — cold, dry landscapes with little or no vegetation.

The dust was carried by strong Ice Age winds from floodplains and barren steppes, and slowly accumulated over tens of thousands of years. Eventually, calcium carbonate cemented these layers into loess, which developed characteristic vertical fissures.

It’s important to note that the Pleistocene wasn't a single “Ice Age,” but a period that included alternating cold and warm phases — some even warmer than today.

Loess and the Landscape

Loess gave the Carpathian Basin — especially Transdanubia — its distinct terrain.

Steep loess cliffs (sometimes up to 10 meters high), caves that provide nesting sites for bee-eaters and sand martins, centuries-old sunken roads carved into hillsides, and exposed root systems are all part of the landscape’s geological legacy.

Together, they define the unique character of this region — shaped by time, wind, and stone.

Fertility and Water Retention

Loess-rich areas have produced some of the most fertile soils in the region. Many local producers farm on land that sits atop loess. This creates an excellent foundation for agriculture — not just because of the high humus content, but also because loess has outstanding water-holding capacity. Its vertical pores allow moisture to penetrate deeply and remain in the soil, even during dry periods.

A Modern Echo — Dust from the Sahara

Interestingly, the fine Saharan dust that now reaches Central Europe more frequently can be seen as a modern counterpart to loess-forming material. It’s a reminder that the powerful natural forces that shaped the land long ago are still at work today — just on a different scale.

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

About 10,000 years ago, rapid climate warming triggered a cascade of natural responses: torrential floods, landslides, and intense rock weathering. The landscape we walk on today was not shaped over mere centuries, but by the dramatic forces of climate and water, working together. Did you know that the Zala Valley floor is made up of sediments deposited by a kind of "river of time"? Discover how the Earth’s surface became one of the most sensitive indicators of climate change.

Climate Change: Not Just a Modern Phenomenon

We often associate climate change with contemporary issues, but Earth’s climate has shifted many times throughout its history — sometimes quite rapidly. Within large-scale climatic cycles, alternating periods of warming and cooling have long been part of the planet’s natural rhythm.

When Climate Changes, Everything Reacts

A change in climate sets off a chain reaction of environmental processes. It’s not just animals and plants that respond — so does the landscape itself.

Around 10,000 years ago, as the climate warmed significantly, rainfall became more intense.

More rain meant more erosion: stormwater began washing away sediment from hills and valleys into riverbeds. The rivers, now carrying more water and more sediment, flooded more often and spread these materials across the landscape.

Shaping the Terrain

This had a major impact on topography: the land surface became more fragmented and dynamic. Warming temperatures also sped up chemical and physical weathering, breaking down bedrock and helping fertile soil layers to develop.
 In short, natural geological processes that had long been underway suddenly accelerated — and reshaped the surface of the land.

Young Sediments at the Base of the Slopes

Today, in many areas of the region, the lower slopes and valley edges are coated with sediment — debris washed down from higher ground, largely within the last 10,000–20,000 years. In the Zala Valley, for instance, these deposits have spread so far that they now reach the center of the valley floor.

The original bedrock source of these sediments varies: in Zala, it’s typically Pannonian sand (Somló Formation), while in the Keszthely Hills, marine-origin carbonates dominate — mostly dolomite, with some limestone. These sediments now appear as fine gravel, pebbles, or coarse sand, quietly recording the environmental changes of the recent past.

Imagine a tropical sea where the dolomitic peaks of the Keszthely Hills now rise. The landscapes we consider timeless are, in fact, fleeting guests on Earth’s ever-changing stage. How does a shallow tropical sea become Hungarian highlands? Why does dolomite crack? And how does this still influence local farming today? Travel back millions of years into a story written in stone.

The Surface: Only Seemingly Permanent

Mountains, plains, islands, seas, rivers, and lakes may appear permanent within a human lifetime — but from Earth’s perspective, they are only temporary scenes. The rocks that form our planet’s surface are constantly in motion. Like the shattered shell of a boiled egg, tectonic plates drift endlessly atop the semi-fluid mantle beneath them.

Some crash together or sink beneath one another to create towering mountain ranges, while others subside, forming deep trenches or basins that may fill with water. That’s how the dolomite and limestone now forming the Keszthely Hills were once deposited — in the shallow waters of an ancient tropical sea, thousands of kilometers from their present location and long since gone.

The scene would have resembled the crystal-clear shallows of today’s Bahamian paradise.

Volcanoes in the North, a Tropical Sea to the South

While the northern block of the Keszthely Hills is made of relatively young (a few million years old) volcanic rock, the southern section — including Rezi and Cserszegtomaj — is dominated by much older dolomite, formed in those ancient tropical seas. Alongside widespread formations of so-called Main Dolomite, small patches of Rezi Dolomite can also be found — dating back over 200 million years.

The Keszthely Plateau is dissected by a north–south valley system and crisscrossed by micro-tectonic fault lines. Due to the shallow topsoil and varied terrain, more than 70% of the area is forested. Its karst surface experiences year-round water scarcity and has unique ecological features.

The plateau is divided by intermontane basins and bordered by deep tectonic fractures (such as the Hévíz and Ederics faults), making the area seismically sensitive.

Geology and Today’s Land Use

Soils formed on the debris of weathered dolomite provide the natural foundation for land use in the region. Several of our local producers cultivate land along the western edge of the Keszthely Plateau, where farming is defined by the proximity of a highland landscape — a plateau formed of horsts rising 350–440 meters, framed by tectonic fault lines.

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