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1. VIP

Last modification: 2022. September. 26. 09:11

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: VIP
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tartalom: + 1   THE WORLD'S ONLY NATURAL THERMAL LAKE Take a dip in the warm waters of the unique Lake Hévíz and let the mystical feeling make you forget the worries of everyday life! >>> Would you like to level up? Look out for the Moonlight Bath events and bask in the glamour, or choose a mud massage with your ticket and enjoy ultimate relaxation!  >>>   THE HIGHER THE BETTER! In Hévíz, you can fly up to the skies in the country's largest hot-air balloon dome to admire the sunset or even the sunrise over Lake Balaton from the best seats. Don't settle for less! Surprise yourself and your partner with a romantic trip above the birds, under the clouds. Book the whole basket of 19 people just for yourselves and organise a real VIP trip! >>> SHINE EVERY DAY! Make your holiday in Hévíz about you! Professional facial and body treatments for all ages. A younger and fitter body, a brighter complexion and you'll feel already better! Choose from the most advanced cosmetic treatments available in Heviz, whether it's a romantic makeover, lift, firming or slimming. >>> GOLF IS THE SPORT OF FREEDOM! Spread over 160 hectares, 6351-metre-long, lake-filledThe 18-stage (Par 72) championship golf course was built to USGA standards, making it suitable to host international and world-class tournaments. No matter what handicap you start with, enjoy the game! >>>   5-STAR RELAXATION Why settle for anything less than the best? Pamper yourself in Hévíz in one of the most modern suites, request breakfast in bed, choose all inclusive treatment, and after a relaxing massage, relax by the pool and all you have to do is order your favourite cocktail! >>>       WATER TRIPS ON THE HÉVÍZ STREAM IN WINTER Unique winter canoe trips on the steaming Hévíz stream along a 10 km stretch of wild and scenic landscape. Between 1 November and 15 March. >>> Feeling competitive? Hiking not enough? Prove yourself at the HEVIZIBIVALY Duathlon! >>>   HAPPY PEACETIMES OF HÉVÍZ- THE GOLDEN AGE OF A BATH Be a part of the City Day celebrations every year the highlight of the day will be the costume parade, recalling the golden age of the former Hévíz Spa. Rent a nice dress and join the glamourous life of Hévíz! >>>      
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2. 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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3. Osgyán Mustard

Last modification: 2025. November. 26. 10:38

Bold flavors, daring spices — mustard like you’ve never tasted before.

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: Osgyán Mustard
lead: Bold flavors, daring spices — mustard like you’ve never tasted before.
tartalom: + 1 A symphony of flavors in every jar Handcrafted mustard, grown in Hungary In Hungary, only a handful of producers make mustard from locally grown seeds. Osgyán Mustard is special because its key ingredient — mustard seed — comes from Hungarian soil. But it’s not just about the origin. Osgyán László’s small-batch mustards offer more than twenty unique flavor combinations, blending bold creativity with the soul of Hungarian cuisine. If you love trying new, exciting flavors, these small jars of golden goodness are made for you. A new beginning — One mustard at a time László began his mustard journey after leaving a career in pharmaceutical development. Seeking to break free from routine, he turned a long-time passion into his life’s work. Inspired by French, English, German, and Transylvanian mustards, he studied recipes from Roman times to Jamie Oliver, mixing tradition with his own creative twist. This fusion became the signature taste of Osgyán Mustard. Every mustard is unique Each variety has its own carefully developed recipe and process. Whether spicy or mild, every mustard starts with the same three ingredients: mustard seeds, vinegar, and 100% grape juice. László grinds the mustard seeds fresh for every batch. Flavors are added during cooking, not after, ensuring rich, integrated aromas. Precise temperature control is key: spicy mustards are handled differently than milder ones to perfect the balance of heat and flavor. Local ingredients, honest taste Osgyán Mustard contains no preservatives, artificial colors, or flavor enhancers. Natural ingredients are non-negotiable. László sources pears, onions, horseradish, and pumpkins from local Zala County farmers whenever possible. Some specialty ingredients, like anchovies, are imported but chosen with strict quality standards. Part of the mustard seed supply comes from László’s own fields in Szolnok, Eastern Hungary — the perfect environment for growing mustard. He uses a traditional Hungarian yellow mustard variety for an authentic taste.   Product highlights Osgyán Mustard – Over 20 flavors to explore The collection now includes more than twenty flavors, with some staples available year-round and others appearing seasonally. Best-sellers include caramelized onion, parmesan, chili, whiskey, and fig mustards. Autumn brings pumpkin mustard, while Christmas features festive blends like ginger-cardamom or star anise. You’ll also find gluten-free, lactose-free, and sugar-free options — with clear, transparent labeling. While László grows his own mustard seeds in Szolnok, other ingredients like pears and onions are sourced locally. The 100% grape juice, a key element of his recipes, comes from Dobosi Winery in Szentantalfa. Osgyán Mustard isn’t just a condiment — it’s a culinary experience. Enjoy it on meats, cheeses, or simply on fresh bread. Where to buy Hévíz Farmers’ Market More information & Contact: Website Phone: +36 30 912 5541

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: Osgyán Mustard
description: Bold flavors, daring spices — mustard like you’ve never tasted before.
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4. Skapér Apiary

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

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

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

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

The Quaternary Period and the Power of Landscape Formation

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

Pleistocene Changes: Riverbed Migrations and Terraces

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

The Ancient Danube Moves West

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

A River’s Great Turning Point

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

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

The Story of the Zala: Migration and Capture

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

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

A New Path — and the Birth of Lake Balaton

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

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

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