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1. Valley of Herbs

Last modification: 2025. November. 26. 09:58

Herbs become teas and infused oils, fruits turn into dried snacks and pure juices — all crafted from natural ingredients using modern methods. Step into their “witch’s kitchen” and discover how nature’s gifts are transformed.

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megtalálta: cím (10) lead (3) szöveg (1) title (5) description (4)  | összesen: 23 pont
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cím: + 10 Valley of Herbs
lead: + 3 Herbs become teas and infused oils, fruits turn into dried snacks and pure juices — all crafted from natural ingredients using modern methods. Step into their “witch’s kitchen” and discover how nature’s gifts are transformed.
tartalom: + 1 Small-scale organic rarming in Zala Péter Bakos and his wife Zsuzsa left their former careers behind to start farming, building their model farm step by step. Here, they grow and process herbs, fruits, and spices into 100% pure juices, dried fruits, infused oils, essential oils, and floral waters. What makes them unique is their commitment to human-scale, artisanal production.Visitors can tour the workshop, taste natural delicacies, and learn firsthand about the healing power of herbs. Where people, animals, and plants thrive together Drawn to a sustainable, nature-connected lifestyle, Péter and Zsuzsa settled in Zalaszentlászló. Though they once lived in Budapest, their love for nature and interest in herbalism had always been there. When they found their property in the Zala Valley, they quickly realized its potential — wild herbs flourished everywhere. Over time, this blossomed into the Valley of Herbs. Their vision was simple: create a place where nature sets the rhythm, and the family only takes what each season offers. To deepen her knowledge, Zsuzsa completed formal phytotherapy training, gaining a deep understanding of the valley’s medicinal plants. Tradition meets modern processing In their “witch’s kitchen,” Valley of Herbs produces infused oils, dried fruits, pure juices, and herbal teas — all from natural, carefully selected ingredients. Modern pressing technology ensures minimal intervention for juices, while crafting infused oils, drying fruits, and preparing teas remains a hands-on, meticulous process. Every herb, spice, and fruit is sorted by hand before it goes into oils, dehydrators, or drying racks. Unlike industrial producers, Péter and Zsuzsa focus on quality over quantity. They use only their own crops or ingredients from trusted local farmers. Herbs are homegrown or wild-harvested from their land.  Their infused oils are blended with omega-3 rich Hungarian oil and flavored with homegrown basil, garlic, tarragon, and thyme.Dried fruits — apricots, plums, apples, sour cherries — are gently dehydrated at low temperatures to preserve their natural flavor and nutrients. Juices are pressed from seasonal harvests — apples, grapes, rowanberries, currants, beets, and pumpkins — without added sugars or preservatives. A little of everything in one place Their 15-hectare farm is a vibrant mix of wild meadows, orchards, herb gardens, and a fragrant spice patch. Chickens, roosters, and horses are part of daily life, cared for by Zsuzsa with joy. The farm also includes a small on-site shop, where, by appointment, visitors can buy their favorite products, join herb walks, and attend educational workshops.   Product highlights Dried fruits – Local, natural, handcrafted Valley of Herbs dried fruits are made exclusively from local, hand-selected produce. Only the best fruits are used — anything bruised or overripe is carefully excluded to maintain top quality in taste and appearance. Apples, pears, and plums are hand-picked, pitted, sliced, and gently dehydrated using an eco-friendly, small-scale drying system. Dried slowly at low temperatures (45–55°C) over several hours or even days, the fruits retain their color, vitamins, and natural sweetness. No added sugar, no preservatives — just the pure, sun-ripened flavor and aroma of the fruit. Where to buy the products: 8788 Zalaszentlászló, Vörösmajor 0154 Google Maps More information & Contact: Facebook Website Phone: +36 30 952 6024  

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: + 5 Valley of Herbs
description: + 4 Herbs become teas and infused oils, fruits turn into dried snacks and pure juices — all crafted from natural ingredients using modern methods. Step into their “witch’s kitchen” and discover how nature’s gifts are transformed.
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fókusz kulcsszó:
szinoníma címkék:

2. 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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megtalálta: lead (3) szöveg (1) description (4)  | összesen: 8 pont
Tárolt adatok:
cím: Csizmás Syrup
lead: + 3 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: + 4 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:

3. MézÉdes Műhely

Last modification: 2025. November. 26. 10:36

Crumbly, fragrant, and spiced — MézÉdes Műhely’s honey gingerbread cookies bring back childhood memories, grandma’s kitchen, and the festive spirit with every bite.

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megtalálta: lead (3) szöveg (1) description (4)  | összesen: 8 pont
Tárolt adatok:
cím: MézÉdes Műhely
lead: + 3 Crumbly, fragrant, and spiced — MézÉdes Műhely’s honey gingerbread cookies bring back childhood memories, grandma’s kitchen, and the festive spirit with every bite.
tartalom: + 1 The sweetest form of love: a perfectly baked pastry Have you ever tasted a honey gingerbread cookie that melts in your mouth? MézÉdes Műhely’s signature product has gained nationwide recognition thanks to its perfect texture and secret spice blend. Come and discover the delightful treats crafted in the fragrant kitchen of MézÉdes Műhely! When two passions meet Adorjánné Baráth Mónika and her daughter, Adorján Bori, once ran a family restaurant. Over time, Bori found herself more and more drawn to dessert-making. Inspired by guests’ feedback and her own love of baking, she completed pastry school, combining professional expertise with artisan methods. Mónika, however, mastered homestyle baking at home, delighting her family daily with sweet “tészták” — as pastries are affectionately called in Zala. Their first large-scale order came from a hotel in Hévíz for edible Christmas gifts. Instead of gingerbread, they revived an old family recipe: honey gingerbread cookies. During the pandemic, as the restaurant industry paused, the growing success of their gingerbread led them to a new path. The family closed their restaurant and founded MézÉdes Műhely — not as a traditional pastry shop, but as a creative workshop where they could bake without compromises, at their own rhythm. Modern cakes & traditional pastries Today, everyone has their own specialty at MézÉdes Műhely. Bori is the master of modern cakes, tarts, macarons, and custom orders, while her mother Mónika focuses on traditional pastries — layered honey cakes, cream slices, flódni, and zserbó. Many recipes are cherished family heirlooms, passed down from great-grandmothers, aunts, and grandmothers, now adapted to their own taste. Each dessert includes a personal twist — making it homely, unique, and unmistakably MézÉdes. Honey gingerbread cookies that spark sweet memories MézÉdes Műhely’s honey gingerbread cookies are a nostalgic journey, evoking the warmth of grandma’s kitchen and the comforting aroma of Christmas spices. Coated in a white sugar glaze, these cookies delight not just with their appearance, but with their taste and texture. Each bite melts gently in your mouth. The secret lies in their custom-made spice blend of eight aromatic spices. The honey, sourced from a local beekeeper in Gyenesdiás, ensures an authentic, rich flavor. Mónika and Bori enjoy experimenting with new flavors. A recent innovation is their wholegrain version, made with spelt and wheat flour. One of their summer favorites is lavender-flavored gingerbread, made with lavender grown, harvested, and dried from their own garden. Not a pastry shop — A family atelier MézÉdes Műhely is not a conventional pastry shop. Their sweets are made to order and sold at the Hévíz Farmers’ Market. Personal interactions — whether through market tastings or scheduled visits — are an essential part of their philosophy.   Product highlights Honey gingerbread cookies MézÉdes Műhely’s flagship product, the honey gingerbread cookie, comes in a variety of flavors. The dough is dense yet soft, melting instantly in the mouth — no need to wait days for it to soften. The perfect texture is achieved using a traditional recipe: flour, sugar, margarine, eggs, sour cream, baking soda, and a secret spice blend of eight ingredients. Each cookie is hand-rolled, placed individually on baking trays, and, after baking, dipped by hand into sugar glaze. They are then carefully lined up to dry — every piece crafted with care. Flavors include both classic and unique variations: plain, plum-rum, cranberry, candied orange, ginger (without glaze), cocoa with chocolate chips, and seasonal lavender. The lavender used in summer varieties blooms every June in the workshop’s garden.   Where to buy: Hévíz Farmers’ Market 8380 Hévíz, Egregyi Vineyard 38 Google Maps More information & Contact: Facebook Phone: +36 30 658 6739

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: MézÉdes Műhely
description: + 4 Crumbly, fragrant, and spiced — MézÉdes Műhely’s honey gingerbread cookies bring back childhood memories, grandma’s kitchen, and the festive spirit with every bite.
címkék:
fókusz kulcsszó:
szinoníma címkék:

4. S.O.S. Hévíz

Last modification: 2020. August. 08. 13:17

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: S.O.S. Hévíz
lead:
tartalom: + 1 Emergency numbers: Emergency help: 112Ambulance: 104Fire Brigade: 105Police: 107 Hévíz Police Station:Call +36 83 342-860 daily from 6.00 a.m. to 6.00 p.m. or out of office hours call 107.Hévíz Voluntary Firemen: +36 30 272-0007Medical assistance: Hévíz, József Attila str. 2.Tel.: +36 83 340-149Post: Hévíz, Kossuth Lajos street 4.

Information

The on-call medical service operates in Keszthely, in the Keszthely Hospital.


Central medical service operates in in the Keszthely Hospital (8360 Keszthely, Ady street 2.)
Phone number: +36 92 321 000, or 104
The joint rescue management / dispatching tasks are carried out by the National Ambulance Service’s Operating Group of Zalaegerszeg.


The service area of the Central medical service is Hévíz, Alsópáhok, Felsőpáhok, Nemesbük and Zalaköveskút. It serves the guests staying in the town and those who come upon.
Opening hours:
Monday– Friday: 4.00 pm – 8.00 am
On weekly rest-days and public holidays: 8.00 am – 8.00 am
Paediatrician in attendance is provided within the Central medical service. The on-call time is:
Monday – Friday: 4 pm – 9 pm


On weekly rest-days and public holidays: 8 am – 12 pm, 4 pm – 9 pm
During the on-call time the paediatrician, after being called, is required to appear on the spot of the phone call within 30 minutes and provide medical attendance.


The Emergency Dental Service is provided by the Allfordent Company in Keszthely
Location: Allfordent Kft., Keszthely, Kossuth Lajos str. 7-9.
Phone number: +36 83 777 427
On-call time on weekends, holidays: 9 am - 1 pm


The Local Government of Hévíz performs a higher level of medical care by providing the Central Medical Service, whose operation hopefully will be to your and our town’s guests’ satisfaction. 
The emergency medical attendance is provided free of charge for both Hungarian citizens and citizens coming from EEA member states and also outside the EEA region (Russia, Ukraine).

Dr. Szendrődi Miklós
Phone: +36 83 342-871
Consulting hours:
Monday – Friday: 7.30 - 11.00 a.m.
Tuesday: 2.00 - 3.00 p.m.

Dr. Hegedűs Mihály
Phone: +36 83 343-403
Consulting hours:
Moday, Tuesday, Thursday: 8.00 - 11.00 a.m.
Wednesday, Friday: 9.30 - 11.30 a.m.

Dr. Mikolás Andor
Phone: +36 83 342-855
Consulting hours:
Monday, Wednesday, Friday: 8.00 - 12.00 a.m.
Thursday: 1.00-5.00 p.m.

Dr. Kovács Judit paediatrician
Phone: +36 83 343-382
Consulting hours:
Monday, Tuesday, Wednesday, Friday: 8.00 - 11.00 a.m.
Thursday: 10.00 a.m. -1.00 p.m.
Place: Hévíz, József Attila str. 2.

Tavirózsa Pharmacy
Hévíz, Kossuth str. 5.
Phone:+36 83 343-421; +36 83 540-023; +36 83 540-024
Opening hours:
Monday - Friday: 8.00 a.m. -6.00 p.m.
Saturday: 8.00-12.00 a.m.
Sunday: 8.00-12.00 a.m.

Balzsam Pharmacy
Hévíz, Vörösmartystr. 14.
Opening hours:
Monday - Friday: 8.00 a.m. - 6.00 p.m.
Saturday: 8.00 a.m. -1.00 p.m.

Pharmacy in the Hospital
Hévíz, Dr. Schulhof Vilmos Promenade 1.
Tel.: +36 83 501 700/ 230
Opening hours:Monday – Friday:
8.00 – 12.00 and 13.00 – 15.00
Saturday
8.00 – 12.00

OTP Bank

  • Erzsébet királyné str. 11.
  • Ensana Thermal - main entrance: Kossuth str. 9-11.
  • City Hall - Kossuth str. 1.

Hévíz és Vidéke Takarékszövetkezet: Széchenyi str. 66.

K&H Bank: Rákóczi str. 13/15.


Information Central medical service operates in our town from 1st July 2014. The location is:Medical Centre, 2 József Attila Street Hévíz 8380Phone number: +36 92 321 000, or 104The joint rescue management / dispatching tasks are carried out by the National Ambulance Service’s Operating Group of Zalaegerszeg.The service area of the Central medical service is Hévíz, Alsópáhok, Felsőpáhok, Nemesbük and Zalaköveskút. It serves the guests staying in the town and those who come upon. Opening hours:Monday– Friday: 4.00 pm – 8.00 amOn weekly rest-days and public holidays: 8.00 am – 8.00 am Paediatrician in attendance is provided within the Central medical service. The on-call time is:Monday – Friday: 4.00 pm – 9.00 pmOn weekly rest-days and public holidays: 8.00 am – 12.00 pm, 4.00 pm – 9.00 pmDuring the on-call time the paediatrician, after being called, is required to appear on the spot of the phone call within 30 minutes and provide medical attendance.The Emergency Dental Service is provided by the IV. DENTAL LTD in Zalaegerszeg based on an agreement on attendance. Location: IV. DENTAL LTD., 16/D Ola Street Zalaegerszeg 8900Phone number: +36 92 315 602On-call time:Monday – Friday: 4.00 pm – 10.00 pmOn weekly rest-days and public holidays: 7.00 am – 1.00 pmThe Local Government of Hévíz performs a higher level of medical care by providing the Central Medical Service, whose operation hopefully will be to your and our town’s guests’ satisfaction. The emergency medical attendance is provided free of charge for both Hungarian citizens and citizens coming from EEA member states and also outside the EEA region (Russia, Ukraine). OTP Bank Erzsébet királyné str. 11. Danubius Health Spa Resort - main entrance: Kossuth str. 13-15. City Mayor's office - Kossuth str. 1. Hévíz és Vidéke Takarékszövetkezet: Széchenyi str. 66. (Erste ATM) K&H Bank: Rákóczi str. 13/15. Sberbank: Main entrance of the Saint Andrew Hospital, Dr. Schulhof promenade 1.
title:
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címkék: ;Hévíz;Information;service;
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5. Hévíz by bike

Last modification: 2024. August. 16. 13:41

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: Hévíz by bike
lead:
tartalom: + 1 On two wheels Choose an outdoor spot for sports activities whenever it is possible. While you are on holiday, a lake-shore area, the edge of a forest or a park could be the most ideal spot for active recreation. Hévíz and its surroundings provide you with good cycling facilities; there are a number of built cycle tracks and marked cycle routes. While cycling, you can get to know the towns and superb landscapes of the Balaton Highlands, the volcanic hills and the valleys hiding between the shore hills as well as the wildlife of the Kis-Balaton. You can hire a bike in various places, including tourist offices, hotels and even guest houses. Our short tours could be enjoyable for anybody. Speed is not essential on our short tours. Most of the tours are led on cycle paths, minor roads with low traffic or on well passable dirt roads. Explore the attractions and the beauties of nature on two wheels, and what is even more important is that you’ll make efforts for your health. Bicycle and E-bike rent at the Tourinform Office: qualitative Alpina bikes and Neuzer e-bikes.At the office you can also register for the plastic card for HeBi bikes.   From January 2021, we await our guests with a whole new set of bicycles, e-bikes and e-rollers!   Prices from 1 March 2022   3 hours 24 hours 3 or more days City/trekking bike 2,500 HUF 3,900 HUF 3,500 HUF/day E-bike 4,900 HUF 7,500 HUF 6,500 HUF/day E-roller 2,500 HUF - -     Cycle routes around Hévíz  HÉVIZ cycling trail Route: Town Hall  » Sugár Str. » Vörösmarty Str. » Ady Str. » Lake Hévíz » Véderdő (shelter forest) » Deák Square » Big parking lot » Roman ruins » Egregy winery row » Church of the Árpád era » Town HallTotal distance: 9 kmDifficulty level: easy Cycling trail around HÉVÍZ No. 1Route: Hévíz Bicycle Center  » Alsópáhok » Nemesboldogasszonyfa » Szentgyörgyvár » Zala riverbank » Zalavár » Sármellék » Alsópáhok » Hévíz Bicycle CenterTotal distance: 37 kmDifficulty level: difficult Cycling trail around HÉVÍZ No. 2 Route: Hévíz Bicycle Center » Keszthely-Kertváros (garden city) » Cserszegtomaj » Rezi » Rezi castle » Cserszegtomaj » Keszthely » Hévíz Bicycle CenterTotal distance: 40 kmDifficulty level: very difficult   Cycling trail around HÉVÍZ No. 3 Route: Hévíz Bicycle Center » Nemesbük » Zalaköveskút » Karmacs » Hévíz-Egregy » Hévíz Bicycle Centerű Total distance: 22 kmDifficulty level: difficult   Cycling trail around HÉVÍZ No. 4 Hévíz Bicycle Center » Felsőpáhok » Kátyán mountain » Alsópáhok » Hévíz Bicycle CenterTotal distance: 11 kmDifficulty level: medium difficult   Cycling trail around HÉVÍZ No. 5 Hévíz Bicycle Center » Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatonederics » Balatongyörök » Vonyarcvashegy » Gyenesdiás » Keszthely » HévízTotal distance: 42 kmDifficulty level: medium difficult   Cycling routes in the West-Balaton Region Balaton Tour ARoute: Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatongyörök Harbor » Balatonmáriafürdő Harbor » Balatonberény » Fenékpuszta » KeszthelyTotal distance: 35 kmDifficulty level: easy Balaton Tour BRoute: Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatonederics » Szigliget » Szigliget Harbor » Balatonmáriafürdő Harbor » Balatonberény » Fenékpuszta » KeszthelyTotal distance: 52 kmDifficulty level: easy Balaton Tour CRoute: Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatonederics » Szigliget » Badacsonytördemic » Badacsonylábdihegy »  Badacsony Harbor » Fonyód Harbor » Balatonfenyves » Balatonmáriafürdő »  Balatonberény » Fenékpuszta » KeszthelyTotal distance: 68 kmDifficulty level: easy Balaton Tour DRoute: Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatongyörök Harbor » Balatonmáriafürdő Harbor » Balatonberény » Balatonszentgyörgy, Starfortress » Battyánpuszta » Balatonszentgyörgy » Fenékpuszta » KeszthelyTotal distance: 41 kmDifficulty level: easy Cycle Tours in the Keszthely-hills Tour Keszthely-hillsRoute: Keszthely » Keszthely, Kertváros » Rezi » Zalaszántó »Zalaszántó, Stupa »Vindornyalak » Vindornyaszőlős » Karmacs » Hévíz » KeszthelyTotal distance: 47 kmDifficulty level: difficult Tour BakonyerdőRoute: Keszthely » Felsőgyenes » Hunting lodge Büdöskút » Balatongyörök » Balatongyörök, Saint Michael Chapel » KeszthelyTotal distance: 30 kmDifficulty level: difficult Cycle tours around Kis-Balaton Tour Kis-Balaton from HévízRoute: Hévíz » Alsópáhok » Szentgyörgyvár » Sármellék » Zalavár, Kis-Balaton House » Szentgyörgyvár » Alsópáhok » HévízTotal distance: 42 kmDifficulty level: easy Tour Kis-Balaton from KeszthelyRoute: Keszthely » Fenékpuszta »Vörs » Kápolnapuszta, Büffalo reservat » Balatonmagyaród »Kányavári Island » Zalavár, Kis-Balaton House » Szentgyörgyvár » Alsópáhok » Hévíz »KeszthelyTotal distance: 66 kmDifficulty level: easy To top of page
title: Hévíz by bike
description: Hévíz and its surroundings provide you with good cycling facilities; there are a number of built cycle tracks and marked cycle routes.
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6. Cycling tours

Last modification: 2024. August. 16. 13:42

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cím: Cycling tours
lead:
tartalom: + 1 On two wheels Choose an outdoor spot for sports activities whenever it is possible. While you are on holiday, a lake-shore area, the edge of a forest or a park could be the most ideal spot for active recreation. Hévíz and its surroundings provide you with good cycling facilities; there are a number of built cycle tracks and marked cycle routes. While cycling, you can get to know the towns and superb landscapes of the Balaton Highlands, the volcanic hills and the valleys hiding between the shore hills as well as the wildlife of the Kis-Balaton. You can hire a bike in various places, including tourist offices, hotels and even guest houses. Our short tours could be enjoyable for anybody. Speed is not essential on our short tours. Most of the tours are led on cycle paths, minor roads with low traffic or on well passable dirt roads. Explore the attractions and the beauties of nature on two wheels, and what is even more important is that you’ll make efforts for your health. Bicycle and E-bike rent at the Tourinform Office: qualitative Alpina bikes, 1.500 Ft / 2 hours, 3.000 Ft / 1 day, E-bikes are 3.000 Ft/2hours or 5.500 Ft/24 hours. At the office you can also register for the plastic card for HeBi bikes. Our cycle routes around Hévíz  HÉVIZ cycling trail Route: Town Hall  » Sugár Str. » Vörösmarty Str. » Ady Str. » Lake Hévíz » Véderdő (shelter forest) » Deák Square » Big parking lot » Roman ruins » Egregy winery row » Church of the Árpád era » Town HallTotal distance: 9 kmDifficulty level: easy Cycling trail around HÉVÍZ No. 1Route: Hévíz Bicycle Center  » Alsópáhok » Nemesboldogasszonyfa » Szentgyörgyvár » Zala riverbank » Zalavár » Sármellék » Alsópáhok » Hévíz Bicycle CenterTotal distance: 37 kmDifficulty level: difficult Cycling trail around HÉVÍZ No. 2 Route: Hévíz Bicycle Center » Keszthely-Kertváros (garden city) » Cserszegtomaj » Rezi » Rezi castle » Cserszegtomaj » Keszthely » Hévíz Bicycle CenterTotal distance: 40 kmDifficulty level: very difficult   Cycling trail around HÉVÍZ No. 3 Route: Hévíz Bicycle Center » Nemesbük » Zalaköveskút » Karmacs » Hévíz-Egregy » Hévíz Bicycle Centerű Total distance: 22 kmDifficulty level: difficult   Cycling trail around HÉVÍZ No. 4 Hévíz Bicycle Center » Felsőpáhok » Kátyán mountain » Alsópáhok » Hévíz Bicycle CenterTotal distance: 11 kmDifficulty level: medium difficult   Cycling trail around HÉVÍZ No. 5 Hévíz Bicycle Center » Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatonederics » Balatongyörök » Vonyarcvashegy » Gyenesdiás » Keszthely » HévízTotal distance: 42 kmDifficulty level: medium difficult   Cycling routes in the West-Balaton Region Balaton Tour ARoute: Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatongyörök Harbor » Balatonmáriafürdő Harbor » Balatonberény » Fenékpuszta » KeszthelyTotal distance: 35 kmDifficulty level: easy Balaton Tour BRoute: Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatonederics » Szigliget » Szigliget Harbor » Balatonmáriafürdő Harbor » Balatonberény » Fenékpuszta » KeszthelyTotal distance: 52 kmDifficulty level: easy Balaton Tour CRoute: Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatonederics » Szigliget » Badacsonytördemic » Badacsonylábdihegy »  Badacsony Harbor » Fonyód Harbor » Balatonfenyves » Balatonmáriafürdő »  Balatonberény » Fenékpuszta » KeszthelyTotal distance: 68 kmDifficulty level: easy Balaton Tour DRoute: Keszthely » Gyenesdiás » Vonyarcvashegy » Balatongyörök » Balatongyörök Harbor » Balatonmáriafürdő Harbor » Balatonberény » Balatonszentgyörgy, Starfortress » Battyánpuszta » Balatonszentgyörgy » Fenékpuszta » KeszthelyTotal distance: 41 kmDifficulty level: easy Cycle Tours in the Keszthely-hills Tour Keszthely-hillsRoute: Keszthely » Keszthely, Kertváros » Rezi » Zalaszántó »Zalaszántó, Stupa »Vindornyalak » Vindornyaszőlős » Karmacs » Hévíz » KeszthelyTotal distance: 47 kmDifficulty level: difficult Tour BakonyerdőRoute: Keszthely » Felsőgyenes » Hunting lodge Büdöskút » Balatongyörök » Balatongyörök, Saint Michael Chapel » KeszthelyTotal distance: 30 kmDifficulty level: difficult Cycle tours around Kis-Balaton Tour Kis-Balaton from HévízRoute: Hévíz » Alsópáhok » Szentgyörgyvár » Sármellék » Zalavár, Kis-Balaton House » Szentgyörgyvár » Alsópáhok » HévízTotal distance: 42 kmDifficulty level: easy Tour Kis-Balaton from KeszthelyRoute: Keszthely » Fenékpuszta »Vörs » Kápolnapuszta, Büffalo reservat » Balatonmagyaród »Kányavári Island » Zalavár, Kis-Balaton House » Szentgyörgyvár » Alsópáhok » Hévíz »KeszthelyTotal distance: 66 kmDifficulty level: easy
title: Cycling Tours
description: Hévíz and its surroundings provide you with good cycling facilities; there are a number of built cycle tracks and marked cycle routes tourists can choose from.
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7. Wine culture of Egregy hill

Last modification: 2019. June. 12. 13:58

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tartalom: + 1 The story of the wine culture in Hévíz Wine-making on Egregy hill has a tradition which goes back to the Roman era when viticulture was introduced to the region. During the reign of the Árpád-dynasty, people continued this form of agriculture as proven by an official certificate dated back in 1221. In the Turkish era, the medieval village was destroyed and deserted, but the area was populated again after the immigration of German settlers at the beginning of the 17th century. Just like their ancestors, these people also continued traditional viticulture in the Balaton region. The region had excellent potentials for this activity: the warm and sometimes hot soil and the favourable climatic conditions always guaranteed and still guarantee the production of excellent quality wines, which was also complemented by the locals’ love of work. It is a special wine region of white wines but certain types of red wine grapes were also planted here. The most remarkable varieties of the region are Olaszrizling (“Italian Riesling), a Szürkebarát (Pinot Gris) and Rizlingszilváni (Müller Thurgau), but we may also find Zöldveltelini (Green veltliner) and different types of Muskotály (Muscat) too. Egregy is not only famous for its church, which was built during the reign of the Árpád-dynasty, but thanks to the favourable natural features viticulture also plays a significant part in the life of the area. Egregy hill was classified as a high-quality wine region in 1998, and the wines produced here were classified as characteristic wines of the Balaton region. The local government also found and still finds it important to popularize the wines of Hévíz, therefore, in March 2007 the Wine of the town of Hévíz was chosen for the first time, which event is also held every year. Ask for the Wine of the town at your landlord, at restaurants, or at the Tourinform Office. Or you can order it from our webshop. Would you like to know what the most popular wines and types of grapes are around Hévíz?
It was produced by Bakonyi Károly by the crossing of Irsai Olivér and Roter Traminer. This kind of grape is resistant to frost, its wine is full-bodied and has a spicy taste. It is one of the most typical type in the Hévíz region. Wines made of this variety have been chosen as the wine of the town several times.
This is the most common and well-known grape variety in Hungary. It has a bitter almond taste and a distinctive aroma.
It is called ‘Szürkebarát’ (Grey monk) in Hungarian language. Its taste is rich in flavours and extract and it has fine acidity.
It is a reductive, well-recognisable, fruity, sometimes soft wine. It has a distinctive type of character.
It is a high-quality white wine grape variety. Its aroma is very characteristic, it is similar to that of the pepper. Its wine is thin, distinctive and easily recognisable.
This variety of grape is common worldwide, it has a French origin. Its wine is very characteristic, its aroma is reminiscent of grass, elderberry and nettle, which comes with fine acidity. It is also matured in bottle.
It was produced by Bakonyi Károly by the crossing of Irsai Olivér and Roter Traminer. This kind of grape is resistant to frost, its wine is full-bodied and has a spicy taste. It is one of the most typical type in the Hévíz region. Wines made of this variety have been chosen as the wine of the town several times. This variety of grape is common worldwide, it has a French origin. Its wine is very characteristic, its aroma is reminiscent of grass, elderberry and nettle, which comes with fine acidity. It is also matured in bottle.
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8. 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.

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title: Dédi nyomában Biogarden
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9. 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.

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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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10. 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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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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11. Margit Kreiner

Last modification: 2025. November. 26. 10:32

It’s not often you get to taste quail eggs — especially ones marinated in aromatic olive oil. Another must-try specialty is the wild garlic pesto, an irresistible highlight of the farm.

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cím: Margit Kreiner
lead: It’s not often you get to taste quail eggs — especially ones marinated in aromatic olive oil. Another must-try specialty is the wild garlic pesto, an irresistible highlight of the farm.
tartalom: + 1 Unique delicacies preserved in a jar At Margit Kreiner’s stand at the Hévíz Farmers’ Market, you can sample smoked, spiced quail eggs, wild garlic pesto, paprika creams, syrups, and jams. In Raposka, a quiet corner of the Balaton Uplands at the foot of Szent György Hill, nearly 400 quails chirp daily under the care of Margit and her daughter, thanking them with hundreds of tiny, nutritious eggs. Quail eggs are considered a healthy delicacy, but when smoked and preserved in olive oil, they become a true gourmet treat. Farming as a passion Margit has been immersed in agriculture and homestead farming her whole life. Over the years, she has gained extensive experience in animal husbandry. Previously, her family lived in Káptalantóti, where they raised hundreds of poultry and sheep, produced herbal teas, and cultivated lavender and roses. After moving to Raposka, she continued her passion on a smaller scale. Inspired by an experienced friend, she began raising quails, learning everything through reading, hands-on experience, and trial and error. Today, she and her daughter care for several hundred quails, providing them with fresh water and high-quality feed daily. From the start, Margit has avoided industrial feeds, sourcing natural grains — corn, wheat, barley, peas, soy — from a nearby farm. This ensures the quails remain healthy and their eggs retain a rich, characteristic flavor. As Margit says “Anyone who has tasted eggs from industrially-fed poultry and then tries one from a home-raised bird fed with natural grains will immediately notice the difference.” Not only is the taste superior, but the appearance is too. The yolk has a deeper, more vibrant color that remains golden even after cooking. Artisan processing, creative flavors After boiling, the quail eggs are soaked in brine for several hours, then smoked over beechwood. The firm, white eggs are then preserved in olive oil with garlic, chili, wild garlic, or other seasonal herbs. Each flavor is the result of Margit’s own experiments — nothing reaches the market until she deems it 100% perfect. The most popular flavors include plain, garlic, and chili. Tip: Don’t discard the marinade — the aromatic olive oil can be used for cooking after the eggs are gone! Customers often suggest new flavor ideas, which Margit gladly tries to bring to life. While the smoked quail eggs are the flagship product, Margit also makes wild garlic pesto, sweet and spicy paprika creams from homegrown vegetables, and fruit-based jams and syrups.   Product highlights Wild garlic pesto Made from freshly harvested wild garlic at its seasonal peak, this pesto combines finely chopped leaves with olive oil, salt, and either walnuts or chili. Margit uses only the leafy parts to preserve the fresh, mildly garlicky aroma. She collects the wild garlic herself from trusted local spots, sometimes with the help of family. The versions with walnuts or chili add a distinctive twist to this spring delicacy. Perfect for pasta, spread on toast, as a meat accompaniment, or as a salad dressing. No preservatives are used. Spiced smoked quail eggs in olive oil One of Margit’s most unique creations, these smoked quail eggs preserved in olive oil are a true delicacy. The quails are home-raised on natural feed, resulting in eggs rich in vitamins and minerals. Preparing these tiny treasures is a meticulous process: The eggs are soaked in vinegar water to remove natural pigments, then boiled in salted water, cooled, and peeled by hand. After that, they are smoked over beechwood for three hours. The prepared eggs are then submerged in olive oil, plain or flavored with garlic, chili, or seasonal herbs. The oil acts not only as a preservative but also captures the smoky and spicy aromas, making it perfect for later culinary use. Made exclusively with natural ingredients, free from additives and preservatives, this product has a shelf life of six months. Enjoy as an appetizer, finger food, or salad topping — a true homemade delicacy from Raposka.   Where to buy Hévíz Farmers’ Market Liliomkert Market, Káptalantóti

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: Margit Kreiner
description: It’s not often you get to taste quail eggs — especially ones marinated in aromatic olive oil. Another must-try specialty is the wild garlic pesto, an irresistible highlight of the farm.
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12. 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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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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13. 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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14. 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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