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1. Getting around Hévíz in a wheelchair

Last modification: 2019. June. 27. 09:06

In the town, everyone strives to make it easier for guests with limited mobility to enjoy their holiday in Hévíz and to be able to use services conveniently.

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cím: Getting around Hévíz in a wheelchair
lead: In the town, everyone strives to make it easier for guests with limited mobility to enjoy their holiday in Hévíz and to be able to use services conveniently.
tartalom: + 1 In the list below, you can find attractions, baths, restaurants, accommodation, public services that can be easily accessed by wheelchair.     Spa and wellness   Hévíz Spa (Lake Bath, Indoor Bath, Festetics Bathhouse) –entrances, changing rooms, toilets, pool lifts at two locations in the bath NaturMed Hotel Carbona****superior –the spa area is accessible by elevator, and has a pool lift Danubius Health Spa Resort Hévíz****superior - the spa area is accessible by elevator, and has a pool lift, accessible toilet   Sights Holy Spirit Roman Catholic Church (Blue church) – Széchenyi str. 38. Reformed Church – Helikon str. 6. Heart of Jesus Church – Zrínyi M. str. Dr. Schulhof Vilmos Promenade Statues of Cherubs – at the entrance of the Lake Forrest around the Lake Drinking fountains – at the indoor spa in the building of the hospital and in Erzsébet Királyné str. Venues: Sport hall, Deák Square, Festetics Square Museum of Egregy – Zrínyi str. 132.     Restaurants Wheelchair accessible restaurants and cafes that are suitable for serving the disabled and have accessible toilets. The hotel restaurants listed here are also open to walk-in guests. Rózsakert Restaurant – Rákóczi str. 17. BrixBistro – Rákóczi str. 16-18. the restaurant of Danubius Health Spa Resort Hévíz****superior – Kossuth L. str. 9-11. the restaurant of NaturMed Hotel Carbona****superior – Attila str. 1. Springs Bistro & Restaurant at Zala Springs Golf Resort – Zalacsány, Csányi László str.   Wheelchair accessible restaurants without accessible toilets: Korona Restaurant – Petőfi str. 7. Hobräu Restaurant – Great Parking Place Római Cellar – Dombföldi str. Magyar Csárda & Restaurant – Tavirózsa str. 2-4. Cézár Cellar – Nagyrada, Szellemi Hill     Accommodations Rooms for the disabled, accessible corridors and public areas where also the Traditional Hévíz Treatment is available: Danubius Health Spa Resort Hévíz***superior – Kossuth L. srt. 9-11. Hotel Európa fit****superior – Jókai str. 1. Kolping Hotel****Spa & Family Resort – Alsópáhok, Fő str. 120. NaturMed Hotel Carbona****superior – Attila str. 1. Danubius Healt Spa Resort Aqua**** - Kossuth L. str. 13-15. Hotel Spa Hévíz****/***- Dr. Schulhof Vilmos Promenade BM Sanatorium – Kossuth L. str. 7/a   Further accommodations: Bonvital Wellness and Gastro Hotel****superior – Rákóczi str. 16-18. Lotus Therme Hotel & Spa***** - Lótuszvirág str. 1. Hungest Hotel Panoráma*** - Petőfi str. 9. Aal Apartman – Attila str. 68.   Public services Tourinform Office – Rákóczi str. 2. Post Office – Kosstuh L. str. 4. OTP Bank – Erzsébet Királyné str. 11. Zala Takarékszövetkezet (Savings Cooperative) – Széchenyi str. 66. BENU pharmacy – Kosstuh str. 5. Balzsam pharmacy – Vörösmarty str. 14. Pharmacy at the hospital – Dr. Schulhof Vilmos promenade Public toilettes: at the Blue Church (Széchenyi str. 38.) and at the Museum of Egregy (Zrínyi str. 132.) Massage, hair dresser, pedicure, cosmetics: Festetics Day Spa Hair dresser, pedicure: Zena Beauty & Shopping Centre (Széchenyi str. 6.)  
title: Getting around Hévíz in a wheelchair
description: In the town, everyone strives to make it easier for guests with limited mobility to enjoy their holiday in Hévíz and to be able to use services conveniently.
címkék: ;Hévíz;Sightseeing;with wheelchair;Sights;
fókusz kulcsszó: Getting around Hévíz in a wheelchair
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2. Wellness spas in town

Last modification: 2019. February. 07. 16:20

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cím: Wellness spas in town
lead:
tartalom: + 1 Tips not just for hotel guests Not just the Festetics Day Spa provides recreational opportunity for the travellers in Hévíz. Many hotels' wellness department is open for the non-hotel guests.We collected for you all information about these hotels. Danubius Health Spa Resort Hévíz****superior - Kossuth L. str. 9-11., Hévíz Garden fun bath (200 qm surface, with underwater jet massage, waterfall, geyser, underwater music and light effects) Indoor swimming pool (28 °C), jacuzzi Indoor thermal bath with two pools (33 °C and 37 °C) Outdoor thermal pool with sun terrace (between mid-April and mid-October, 33 °C) Jacuzzi, sauna, steam-bath, textile sauna, Finnish log sauna in the garden - with regular sauna infusion shows Entry ticket to the spa world: 4.900 HUF / person NaturMed Hotel Carbona****superior - Attila str. 1., Hévíz Mediterranean-style outdoor adventure bath with various neck and back massage jets, massage beds and Jacuzzis. Swimming pool (The stately-sized 25x12.5 m indoor swimming pool is connected directly to the adventure bath.) Sauna (A Finnish sauna, an aroma room, several steam baths and associated special showers, a salt cave, a tepidarium and a plunge pool can be found at the sauna section.) Thermal bath in Roman atmosphere (Besides 2 pools, 2 whirlpool tubs, a room for resting, and a Kneipp treading pool is situated here.) Daily tickets: 5.300 HUF/person/time – The guests can try the adventure bath, the swimming pool, and can use the sauna island too. 2.900 HUF/person/time – Just for the thermal bath. Pass: 16.200 HUF/Person – for 6 times. Can use for both places: adventure bath/swimming pool/sauna/thermal bath. Valid: 1 year after the purchase. The times for the guests with pass is limited by: adventure bath daily from 5 p.m. to 9 p.m., in winter time from 5 to 6 p.m. swimming pool/sauna: from 5 p.m. to 9 p.m. Hotel Aquamarin*** - Honvéd str. 14., Hévíz Wellness pool (There is a 120 m2 outdoor pool for swimmers and right next to it, a 60 m2 area can be found with adventure elements: waist massage jets with whirlpool-effect and neck massage jets, which can be used even by 2 people at the same time.) Thermal water pools (36-37 °C) Indoor and outdoor saunas Salt chamber Gym Entrance tickets for SPA: Daily ticket  1.900 HUF Ticket from 4 p.m. 1.500 HUF Senior  and children until 10 years 1.500 HUF Weekly pass  8.900 HUF Monthly pass 28.500 HUF Monthly pass for 5 month (01.05. - 09.30. 2016) for regular customers 36.000 HUF Yearly pass for regular customers 46.000 HUF Salt room: 1.200 HUF / occasion Yearly pass for salt room 12.000 HUF Opening hour of SPA: 7:00 a.m. – 8:00 p.m. Thermal pools: Inside bath I.: 7:00 a.m. - 5:30 p.m. Inside bath II.: 7:00 a.m. - 7:30 p.m. Outside pool: 7:00 a.m. - 8:00 p.m. Locker key to the ticket purchase may be required HUF 500 deposit. Tickets entitle the guests for only one entrance per day! Fitness room:Daily ticket: 900 HUFMonthly pass: 7.000 HUF Opening hour: 7:00 a.m.– 8:00 p.m. Kolping Hotel Spa & Family Resort**** - Fő str. 120., Alsópáhok Significant number of our guests visit us especially for our wellness area once or more almost every year. You have the opportunity to spend your time in our wellness centre several times a week! Owners of daily or seasonal swimming pool and wellness tickets may use the following services from 5.00 p.m. – 8.00 p.m. family aqualand family relaxation and saunas total relaxation: thermal and swimming pool strictly for adults saunapark and steam room with a relaxing terrace strictly for adults fitness room equipped with cardio and body building machines It is worth spending your time in our wellness area! Daily ticket: Adult 3.600 HUF, Child 1.800 HUFMonthly ticket valid for 1 month: Adult 18.000 HUF, Child 14.500 HUF-With discount for 3 months: Adult 49.000 HUF, Child 39.500 HUFWith discount for 6 months: Adult 93.500 HUF, Child 74.500 HUFFamily ticket (includes 8 occasions): 2 adults and 1 child 33.500 HUF, 2 adults and 2 children 38.500 HUFMonthly family ticket: 2 adults and 1 child 45.500 HUF, 2 adults and 2 children 57.500 HUF The different discounts cannot be combined. Season tickets may be utilized in correspondence with the current occupancy rate of the hotel about which you may get detailed information at the reception. Season tickets include a photo of the owner, thus cannot be transferred to any other person. Valid: for one month from the date of purchase. Season tickets can be purchased at  Reception of the hotel! The season tickets and the daily tickets are only valid for the wellness services of the hotel. Opening hours:Sunday- Thursday 8 a.m. - 8 p.m.Friday - Saturday 8 a.m. - 10 p.m.   Hotel Zena Beauty & shopping centre****, Széchenyi str. 6., Hévíz Sauna world: infrasauna, Finnish sauna, aroma sauna, steam room, ice fountain Massage pool (34-36 °C)     Adventure pool (32-34 °C) There are infinity pools with countless massage and adventure elements. The water massages the muscles through the jets, therefore it has more intensive health-promoting effects on the body.)       Adventure shower (A significant amount of water is poured on the body through a large diameter shower head.)     Solarium All-day ticket: HUF 3,500Discounted ticket on weekdays between 6.00 pm and 8.00 pm: HUF 2,000Pampering steam bath with honey and yogurt ever day at 11.00 amSauna séance every day at 4.30 pm and 6.30 pm Solarium: HUF 500 / 5 minutesWellness dressing room key deposit: HUF 1,000 Opening hours: 9.00 am - 8.00 pm   Lotus Therme Hotel & Spa Hévíz***** - Lótuszvirág street 1., Hévíz Thermal water pool ( 36-39 °C ) Whirpool Relax Bad Shoulder shower Indoor and outdoor pools ( 30-33 °C ) Other adventure pool elements Saunaworld with indoor and outdoor saunas, laconiummal, steam bath, aroma- and light sauna, infrasauna and Kneipp-pool. Whole day entrance fee: 9.300,- Huf (with a room for the whole day) Opening hours: 10:00 - 18:00
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3. Traditional Hévíz Therapy

Last modification: 2019. June. 13. 15:14

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cím: Traditional Hévíz Therapy
lead:
tartalom: + 1 However, the roots of the bathing cure known today date back to 1795, into the times of Count György Festetics. Thanks to the knowledge, accumulated since then, and to the expertise, hundreds of thousands have regained their health, so the Traditional Hévíz Therapy has become a trademark of the town. The Traditional Hévíz Therapy is based on the medicinal water of Hévíz, which, due to its rich mineral content, is particularly effective in the treatment of musculoskeletal disorders. Its effectiveness is proved by recent medical researches as well as thousands of cured guests. Using it as natural medicine – under medical guidelines – can help to mitigate several complaints. In the course of the Traditional Hévíz Therapy, the original complex Hévíz therapy is carried out on the chosen location in order that you can receive the most effective treatment method.
How does the Traditional Hévíz Therapy begin?In each case, the setting up of the complex therapy plan is preceded by a medical examination with condition assessment. Based on your personal condition, the specialists determine the therapy elements that build on each other, such as the duration of bathing in the medicinal water, the type and frequency of treatments, on the spot.The treatments are carried out according to specified rules by qualified personnel and under continuous medical control for the sake of your receiving quality service. What does the Traditional Hévíz Therapy consist of?The basic elements of the therapy, according to the individual treatment plan, may include: Bathing in qualified thermal water Medicinal mud wrap or mud bath of Hévíz Weight bath – based on a rheumatologist of Hévíz, Dr Moll Károly's invention Additional elements of the therapy, according to the individual treatment plan, may include: Consuming medicinal water of Hévíz from a drinking-fountain Therapeutic massage Movement therapy individually and/or in a group Physiotherapeutic treatments (electro-magnetic-mechano-light, etc.) Hydrotherapy: CO2 bathtub, underwater jet massage, galvanic bath Based on the condition assessment, a specialist determines, which of the above mentioned treatments are recommended to relieve your complaints. Each therapy is individually designed making sure that its elements reinforce each other. The healing treasures of the water are complemented and made complex by the curative power given by the natural environment. The green trees around the lake, the evaporating steam, which spreads out above the lake as a dome, exert their positive impact together. How long does the Traditional Hévíz Therapy take?During the Traditional Hévíz Therapy you attend at least 15 treatments from among the above described ones on consecutive days. The duration of the therapy should be 2 weeks in an ideal case. Not only do the treatments of Hévíz result in momentary improvement, but they also prevent the recurrence of pain for months. Where is the Traditional Hévíz Therapy available?A number of service provider offer the Traditional Hévíz Therapy and guarantee the proper application of knowledge and experience acquired over centuries. The Traditional Hévíz Therapy is available at the following locations: SAINT ANDREW HOSPITAL FOR RHEUMATIC DISEASES - Hotel Spa Hévíz **** Danubius Health Spa Resort Aqua**** Danubius Health Spa Resort Hévíz****superior Hotel Aquamarin*** Hotel Európa fit****superior Hunguest Hotel Helios*** Kolping Hotel Spa & Family Resort**** Medical Centre (BM Sanatorium) NaturMed Hotel Carbona****superior Take the Traditional Hévíz Therapy and experience the positive effects of the therapeutic factors! Many people can be thankful for the thermal water located here for their recovery. We asked Dr. Mándó Zsuzsanna, the medical director of Hévíz Spa and Saint Andrew’s Hospital for Rheumatic Diseases about the secret of the lake: What is so special about the thermal lake? The spring of the lake, which is rich in minerals, arises from a 38 metres deep cave, where tens of thousands of years old hot and cold karst waters mix with each other. The discharge of the lake is 410 l/s, so the water is completely changed every three days, the temperature in winter does not drop below 22 degrees Celsius – so outdoor bathing is also possible in winter -, in summer it even reaches 38 degrees Celsius.Because of its unique environment, the flora and fauna of the lake is very special, the different coloured water lilies planted in the lake are beautiful sights, they even blossom in late autumn. What kind of complaints can effectively be relieved by this water? The medicinal water of Hévíz can mainly be used for musculoskeletal diseases, including cases where follow-up treatments are needed after rheumatic, orthopaedic, musculoskeletal operations and injuries, but it is also perfectly suitable for chronic gynaecological and dermatological diseases as a complementary treatment. See the indications here!
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címkék: ;Health;Health Therapy;Thermal lake;Recover!;Thermal water;Hévíz Lake;Traditional Hévíz Therapy;
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4. Recipe tips from Hévíz

Last modification: 2019. June. 12. 14:13

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cím: Recipe tips from Hévíz
lead:
tartalom: + 1 We want to give our kind guest some tips for special tasted dishes. The most of the menus were inspired by the wine of Hévíz 2013.The dishes are various and associated with a healthy lifestyle because they are rich in vegetables. Try them! Roasted chicken breast fillet flambéed with white wine, vegetables and flavoury wild mushrooms Rabbit ragout made with tasty wild mushrooms and a pinch of chili served with vegetable rösti Venison wrapped with porcini mushroom and duck leg with ‘Esküvé’ sauce Blue catfish steak with algae tagliatelle and parmesan crisps Veal ragout with cream and vegetables and dödölle of Zala Catfish fillet of Lake Balaton, wild mushroom ragout with spinach and garlic, rösti with cabbage ‘Saltimbocco’ Duck pate with duck liver and wine gelee Goose-giblets with rice Small Festetics Christmas Skewers Cabbage with beans and knuckle of pork, Potato sterz Bejgli – Poppy seed or walnut roll   Roasted chicken breast fillet flambéed with white wine, vegetables and flavoury wild mushrooms Pápai Lajos Master chef's recommendation,Danubius Health Spa Resort Aqua Ingredients (4 servings): 0,6 kilo chicken breast fillet 0,15 kilo celery 0,15 kilo leek 0,15 kilo courgette 0,15 kilo colourful peppers 0,3 kilo mixed mushrooms: porcini mushroom, Scotch bonnet mushroom, champignon, chanterelle 2 bunches of parsley 0,1 litre olive oil white wine, wine of Hévíz, Bussay ESKÜVÉ 2011 0,1 litre cream salt, white pepper, nutmeg, garlic – according to taste 0,05 litre brandy – for flambéing PreparationFry the vegetables cut into thin strips in a pan or a wok, add the mushrooms then continue to simmer. Make sure that the vegetables are not too soft. Season it with salt, pepper and add a little ground nutmeg. Pour some white wine and simmer it until it is ready.In the meantime cut the chicken breast into thin slices, season them with grill spices and roast them. Pour a little brandy on them and light it.Mix with the boiled vegetables, pour a little cream into it, sprinkle with fresh parsley and serve it.Make sure that you freshly prepare the food!     Rabbit ragout made with tasty wild mushrooms and a pinch of chilli served with vegetable rösti Kámán János Master chef's recommendation,Danubius Health Spa Resort Hévíz Ingredients (4 servings): Rabbit ragout 80 decagram rabbit leg (prepared, cut into strips) 30 decagram wild mushrooms 20  decagram California peppers (cut into strips) 20 decagram tomatoes (without skin, cut into cubes) chili pepper – according to taste garlic – according to taste 1 decilitre wine of Hévíz, Bussay ESKÜVÉ 2011 salt, coarsely ground mixed peppercorns – according to taste 5 decilitre oil (for cooking) Rösti 30 decagram raw potatoes 16 decagram cut vegetables 10 decagram onions (finely chopped) 5 decagram flour 1 egg 1 bunch of parsley salt – according to taste 2 decilitre oil (for cooking) DirectionsPrepare the rabbit leg to the rabbit ragout: bone it, then cut it into centimetre-thick strips, marinate it in oil and coarsely ground mixed peppercorns, if it is possible, the day before.In a pan, in heated oil fry the rabbit leg strips, then add the chopped peppers, garlic and wild mushrooms, continue to fry it for a few minutes and at the end add the peeled tomato cubes. Season with salt, pepper, chili and white wine to taste, then boil it.To make the rösti, grate the peeled potatoes, then mix with flour, egg, vegetables, parsley and fried onions. Season it according to taste, form small plates, then in a heated pan or on a griller fry both sides.Then serve the so prepared röstis with the ragout.      Venison wrapped with porcini mushroom and duck leg with ‘Esküvé’ sauce Szentgyörgyi Tamás chef's recommendation,Hotel Mirage Restaurant and Diner Ingredients (4 servings): 1 kg saddle of venison 0,3 kg duck leg 0,2 kg onion 0,05 kg garlic 0,05 kg juniper-berry 0,1 kg thyme 0,1 kg rosemary 0,15 kg root parsley 0,15 kg carrots 0,15 kg celery 1 bottle of 2011 Busai Esküvé “Wine of Town Hévíz” salt, pepper / according to taste / 0,05 kg pine nuts 0,03 kg butter duck fat Duck ragout: Grate the carrots, the root parsley, celery, onions and garlic, then fry them in olive oil. ESküvé sauce: Fry the pine nuts, juniper-berry and pour in the wine, season with salt and pepper to taste, then put butter into it to make it silky.Preparation: Marinate the saddle of venison (marinade: oil, juniper-berry, rosemary, thyme)Filet the wild duck leg, cut into small cubes, then put onto the fried vegetables and simmer until tender.Take the saddle of venison out of the marinade and make an open slice of it, then lightly spread the duck ragout on it, roll it and bind it. In a pan fry the outer side of the meat to make a crust on it. Simmer it in its own fat, covered until it is ready. (approx. 30-40 min.) Serving: Cut the saddle of venison into thin slices and serve it on the sauce. Sprinkle it with fresh thyme.   Blue catfish steak with algae tagliatelle and parmesan crisps Sendula Péter Sous chef's recommendation,Hotel Európa fit Ingredients (4 servings): 800 gr catfish filet 400gr tagliatelle 120gr algae 2 cloves of garlic 1 decilitre olive oil 150 gr parmesan cheese salt 1 decilitre white wine Cut the catfish filets into 2-centimetre slices, season with salt both sides, then put into a vacuum bag and simmer them in 45-50 degrees’ steam for 90 minutes. Then without opening the bag put it into icy water or a thermal shock machine to cool it down. Put it in the fridge until use.Cook the tagliatelle in salty water. While it is being cooked, prepare the algae.Heat the oil in a pan, add the algae cut into thin slices and the chopped garlic. Fry it for a short time, then pour in the white wine. Stir the cooked noodles into it.Take the fish out of the vacuum bag and fry both sides for a minute in a pan preheated to 180 degrees.Grate the parmesan cheese for the parmesan crisps, put baking paper in a baking pan. Make small piles from the cheese and bake them for a few minutes in the oven preheated to 200 degrees. Veal ragout with cream and vegetables and dödölle of Zala Mayer Tibor and Veress Ferenc Chef's recommendation, from Hunguest Hotels   Ingredients (4 servings) 1/2 kg veal round 1/2 kg porcini mushrooms 2 cloves of garlic 1,5 dl dry white wine 2 dl vegetable broth 2 dl cream salt freshly ground black pepper 1 bunch of parsley 2 tablespoons butter 2 tablespoons olive oil Preparation1. Heat the mixture of butter and olive oil and fry the veal cut into small but equal sized pieces, seasoned with salt and pepper in advance, and the finely chopped parsley and garlic.2.If every side of the meat cubes turned brown, pour the white wine and half of the vegetable broth. Cook over medium heat and half-covered until almost tender. Check it sometimes and pour some broth in it if it is not enough.3. In the meantime clean the mushrooms, cut them and add them when the meat is almost ready. Pour in the remaining vegetable broth and cook it until it is ready. 4. In the end pour in the cream and boil it. Season it with salt and pepper if it is necessary. If the sauce is too thin, thicken it with potato-starch.5. Serve it with freshly chopped parsley. Dödölle of Zala2 kg potatoes, salt according to taste, 2 onions 2 dl oil, 50 decagram flour This meal evokes my childhood, the free, barefoot summer times. My grandmother made it for me, whenever I wanted to. It is cheap, fast and very filling food. At the end of the month it stands everyone in good stead. Peel the potatoes cut them into small pieces, pour salty water over them to cover and cook them. Mash the cooked potatoes over the heat then sprinkle with flour and start to knead with a wooden spoon. It is a bit tiring procedure. It is OK if the batter is hard enough and the flour is completely worked off – it can be more or less, it depends on the quality of the potatoes- and our forehead is sweating. Turn off the cooker.Cut the onions into small cubes and fry them in oil until pink. Take a bigger pot and start to cut the ‘dödölle’ batter into big dumpling-shapes, then sprinkle with the onion and fat. If it is ready, serve it. It is very delicious freshly with sour cream, but if you have to warm it, fry it in a pan until it is crispy and serve it with some salad. Enjoy your meal!     Goose-giblets with rice Goose-giblets150 gram goose liver3 carrots2 turnipsa piece of celery1 onion200 gram green peasa bunch of parsley400 gram ricea tablespoonful of goose fata tablespoonful of oilsalt and pepper Put the goose-giblets into a saucepan with a carrot, a turnip and a piece of celery and add enough water to cover them, then cook until soft. If it is ready, take the meat out of the juice, unbone the wings and the neck, cut the lean meat into small pieces, and chop the heart and the gizzard as well.Heat the goose fat, add the chopped onion and fry it until glassy. Cut the remaining two carrots and turnip into smaller cubes and add them to the onion. Add a little juice and cook the vegetables until soft. If it is almost ready, add the goose meat, the gizzard, the heart, the chopped goose liver and the green peas and cook them together until soft, then season it with salt and pepper.Heat some oil in another saucepan, add the washed and cleaned rice and pour on it double quantity of water (a part of it can be the juice of the goose, but be careful, it should not be too greasy) and boil until soft. At the end, add the goose ragout with vegetables and the chopped parsley and cook them together for a few minutes. Catfish fillet of Lake Balaton, wild mushroom ragout with spinach and garlic, rösti with cabbage Tamás Gergály's recommendation,Hotel Palace Hévíz Catfish filet: Catfish filet  0,8 kg Butter 0,15 kg Salt  0.02 kg Ground pepper 0,001 kg Wild mushroom ragout with spinach and garlic: Spinach leaves  0,05 kg (1 handful) Oil                 0,10 kg Ground pepper      0,002 kg Salt      0,02 kg Mix of wild mushrooms 0,8 kg Garlic          2 cloves White wine         0,2 l 1 medium onion 1 bunch of parsley Rösti with cabbage: Sauerkraut  0,20 kg Potatoes 0,1 kg Salt  0,01 kg Milk   0,3 l Flour   0,15 kg Oil  0,1 l Directions:Season the catfish filets with salt and pepper and refrigerate until roasting.For the mushroom ragout chop the onions finely and simmer until it becomes glassy, add the chopped mushrooms, the chopped parsley and season with salt and pepper, then continue to simmer them together. If it is half-simmered, add the cleaned spinach leaves, season with crushed garlic, then pour the white wine and simmer until it is ready.For the rösti cut the sauerkraut into 2-centimeter pieces, add the grated potatoes, salt and the flour, then pour the milk and make a medium-thick batter. In preheated oil fry the palm-sized röstis. In the meantime dip the prepared catfish slices into melted butter, put them on a preheated grill and roast both sides.   ‘Saltimbocco’ The recipe of Kovács Györgyné,the chef of Hotel SPA Hévíz Platán Restaurant 10 servings 1.80 kg pike-perch filet of Lake Balaton 10 thin slices of dried ham 0.02 kg salt 0.001 kg ground pepper 10 sage leaves 0.1 liter oil 0.10 kg butter 0.20 kg flavour mushrooms from the woods of Hévíz 2 pieces of lemon Saffron risotto 0.60 kg risotto rice 0.3 l Bussay Esküvé / or dry white wine/ vegetable broth as needed /approx. 1.3 l/ 0.08 liter olive oil with truffle 1 medium white onion salt ground pepper 0.05 kg butter saffron according to taste 0.20kg grated Parmesan cheese Directions:Slice the fish filet, season it lightly with salt and pepper. Heat the butter and the olive oil up in a pan. Put the fish slices in and 4 or 5 sage leaves. Fry them until ready, put them on plates and keep them warm.Quickly fry the thin ham slices until crispy, make crisps of them and put them on the fish slices. Season and fry the mushrooms in the rest of the oil.At serving use the remaining sage leaves. Saffron risottoFinely cut the onion, fry the rise in half of the butter and the olive oil until glassy, pour the white wine and put the saffron in and cook it stirring constantly until no juice left. Pour the vegetable broth little by little and simmer it without covering over medium heat. Season it with salt, pepper and finally add the cheese and the butter.   Duck pate with duck liver and wine gelee Lajos Bán Chef's recommendation,Hotel Kolping Ltd. Ingredients: fatted duck liver: 0.25kg duck breast filet(with skin) 0.15kg toast with wild garlic: 10 slices cream: 2 dl salt, black pepper according to taste allspice: 5 pieces Bussay esküvé: 2 dl gelatine: 1 tbsp mixed green salads  5 bunches broth  5 dl Directions:Cut the liver into cubes, cut off the crust of the bread slices to get same sized slices. Season the breast filet with salt and crushed allspice and roast it in a 170 degree oven. Then cut it into cubes (leave a few thin slices for decoration).Cook the liver, the breast and the bread with the cream and a little broth in a saucepan as a ragout and add a half tablespoon of gelatine. Put them into PacoJet dishes and put them in the freezer for 24 hours.The following day prepare it in the PacoJet dishes, put the bread slices close to each other in a baking pan. Spread the bread with the liver and meat paste and put into the 0-5 degree fridge for 3 hours.In the meantime heat the wine and cook the remaining gelatine into it. Pour it on the refrigerated pâté and leave it for another half an hour. At serving cut into nice cube shapes, place on green salad and decorate with the put aside breast slices.     Small Festetics Christmas Skewers Put round of mangalitza, mangalitza bacon, sausage, onion and kapia peppers one after another on a skewer, season it, then grill it. Serve it placed on lecsó (thick vegetable stew) with fresh wild mushrooms.   Cabbage with beans and knuckle of pork, Potato sterz With recommendation of the Korona Pension***Restaruant Ingredients, for 10 peopleSauerkraut 1 kiloOnion 0,2 kiloLard 0,0,5 kiloGarlic 0,05 kiloPaprika 0,0,1 kiloFlour 0,08 kiloTomato paste  80 gramSmoked knuckle of pork 2 piecesDry beans 0,4 kilo Cook the knuckle of pork and the beans, cut the saurerkraut.Fry half onion rings in some lard or oil, add the crushed garlic, salt and paprika to it. Pour in the juice, in which the knuckles were cooked, then add the sauerkraut as well. Cook it for an hour, then add the beans. Make roux, add the tomato paste then mix it with the sauerkraut and cook until ready.Slice the knuckles and serve them together. Potato sterz:Cook the sliced potato in salty water. Mash it and mix it with flour (as much as it needs). Simmer it until the potato is completely mixed with the flour. Simmer the onions in lard or oil. Put spoonfuls of dough in hot fat and fry them until brown. Season it with sour cream and cracklings.   Bejgli – Poppy seed or walnut roll Rácz Bakery's recommendation Dough:1 kilo flour400 gram lard150 gram sugar20 gram yeast15 gram salt4 dl milk1 egg Ingredients of the walnut filling:0.5 kilo walnut250-300 gram sugara pinch of cinnamongrated orange peel1 dl hot milk Ingredients of the poppy seed filling:0.5 kilo poppy seed0.5 kilo sugarvanilla sugargrated lemon peelrum (according to taste)1 dl hot milk Knead the dough and put it into the refrigerator for at least 6 hours.Prepare the desired filling.After 6 hours take the dough out of the fridge and let it rest for an hour at room temperature, then roll it out to the required size. Spread the desired filling on the entire surface in such a way that the thickness of the dough and the thickness of the filling would be the same. Roll it, so you will get a bejgli roll. Smear the surface of the roll with egg yolk, then put it in a cool place for 1.5 hours. After 1.5 hours smear it with egg yolk again. After another 1.5 hours' rest in a cool place smear it with egg white as well.Raise the so prepared dough further for a short time, then bake it in the oven at 200°C for 30 to 35 minutes until it is ready  
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