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41. VIP

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

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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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42. Wellness holiday

Last modification: 2024. August. 16. 13:38

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cím: Wellness holiday
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tartalom: + 1 The curative effect of the Hévíz treatments A treatment in Hévíz not only serves medical purposes, but is beneficial for prevention and relaxation as well. Adapting to the growing needs of the guests, the lovers of wellness and healthy living may also choose from a wide range of facilities. Rush. This is the world which best describes our lifestyle today. That is why people need to escape from their usual environment from time to time to relax in a peaceful atmosphere where they are pampered by professional and caring hands. Hévíz offers its guests a possibility for getting refreshed, active and passive relaxation alike all the year round. Time halts in Hévíz, the body relaxes by the smothering touch of the thermal water, and people gain new energies. Water is of major importance in Hévíz as it has medicinal power. “If you are having a bath, do it with a calm and cheerful spirit,” says Hippocrates. The warm thermal lake is a special feature of Hévíz, which forms appropriate grounds for every kind of treatment and cures. If you come either for a longer holiday or for a shorter wellness relaxation, you must not leave without having a bath in the thermal lake of Hévíz once at least, and without integrating bath treatments into your tight schedule. Visitors to the town may select from a wide range of facilities, those who prefer warm water bathing less may try pleasure or thermal pools or swimming-pools that are available at various service providers around the town. However, wellness refreshment does not only mean bathing, but also includes active sports. Most of the physical sports activities on offer may be done in the open-air in nature, for example hiking, biking, Nordic walking, horse riding, golf and tennis, or the water-related aqua jogging and aqua fitness. A holiday in Hévíz provides great opportunities for the lovers of passive refreshment to try different relaxation techniques like alternative Eastern body cultures (tai chi, yoga, 5 Tibeti). Wellness feeling also includes beauty care today. The facilities offered by the service providers are so divers and peculiar, and the applied procedures and techniques are of so high-quality that it is not rare for our guests to escape from the rushing weekdays and stay for a beauty weekend in Hévíz. Could you imagine that a “wellness holiday” might include a medical examination, survey of your state of health and a preventive treatment adapting to your state? Hévíz and its personal, natural and material features provide excellent grounds for medical wellness. Medical wellness means a treatment that is supervised by medical doctors. Read Wellness ABC to learn about all the treatments which are available even for you during a wellness holiday in Hévíz. Find the most appropriate ones for you by selecting from the offers of our service providers. Did you know, that word originates from the words „well being”, and „wholeness”? which started in the 1980’s from America?
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43. Synagogue

Last modification: 2024. July. 22. 09:32

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tartalom: + 1 THE HISTORY OF THE JEWISH COMMUNITY IN HÉVÍZ BEFORE WORLD WAR I Hévízfürdő, which became world-famous for its medicinal lake, was referred to as Keszthelyi-Hévíz before the First World War. On the western side of the lake, the bathing complex was established in the 1860s, which belonged to the Festetics estate. In the 1920s, the spa community was established in its neighborhood, which, together with the spa complex, belonged administratively to the Hévízszentandras district registry established in 1907. The Jews of Hévízfürdő were closely linked to the Jews of neighboring Keszthely. View of Hévízfürdő Towards the end of the 18th century, the first Jewish residents settled in Hévízszentandrás (then still Szentandrás). The village's first Jew - a certain Joachim - appeared in the 1795 tax census, and the 1798 register mentioned a person named "Isák Jósef". The Jews of Szentandrás belonged to the mother faith community of Keszthely from a religious and administrative (registry) point of view. In the second half of the 19th century, the number of Jews was limited to only a few families and only 2-3 percent of the population. In 1890, 5 out of 240 inhabitants (2.1%), in 1910 8 out of 303 inhabitants (2.6%) were of Israelite religion. Thanks to the booming spa life after the First World War, most Jews lived in Hévízszentandrás in 1930 (23 people, 3.4 percent of the population), while in Egregy, which is further from the spa, there were no Jews since the 1920s. Among those vacationing and seeking healing at Hévízfürdő, however, the proportion of Jews became more and more significant, accounting for a quarter of the visitors (20-30 thousand people) in the summer season. The Israeli guests played an important role in the urbanization of the bathing place, in spreading the bourgeois way of life and cultural customs, while Hévízfürdő also promoted the social acceptance and practical validation of their civil equality. Several of the hotels, shops and restaurants that spread in the spa area were owned by Jewish investors. The Jewish guests' religious needs were met by the Israelite house of prayer, inaugurated in 1910, which was built on the left bank of the drainage channel of the spa, near Ignác Lusztig's restaurant named "Jeruzsálem". During the high season - from the end of May to the end of August - dr. Sándor Büchler, The chief rabbi of Keszthely,  often taught from the Bible and the Talmud. The collection of the musical services and cultural performances was used for the medical treatment of poor believers. Mandel's restaurant provided kosher meals for spa guests of the Israeli religion. The Israelite House of Prayer stood next to the left bank of the drainage channel The Jerúzsálem restaurant (later Alsó restaurant) The Reischl family, who leased the spa from the Festetics for 35 years (1905–1940), played a major role in the spa's prosperity - jr. Vencel Reischl, then Imre and Richárd's sons - as well as the Jewish spa doctors who created the foundations of Hévíz spa medicine, dr. Vilmos Schulhof and dr. Ödön Schulhof, and the Christian dr. Károly Moll. Dr. Vilmos Schulhof, spa doctor, rheumatologist and balneologist, worked in Hévíz from 1906. Here, in 1911, he established the second Zander medical institution in Europe, where therapeutic gymnastics using machines was used as a supplement to the spa treatment. Before the First World War, spa doctor Schulhof carried out extensive scientific work to promote the spa in both domestic and foreign interest. His articles were published in numerous domestic and German trade magazines, he was one of the editors of the spa guides published annually by the National Balneology Association, in which he wrote the chapter on the Hévíz Spa. Dr. Vilmos Schulhof laid the foundations of Hévízfürdő with his research, scientific and educational work, and made the spa known abroad. The Zander Institute and its medico mechanical machine line THE HISTORY OF HÉVÍZ JEWISHNESS BETWEEN THE TWO WORLD WARS By the end of the 1920s, the house of worship proved to be small, and it was far from the spa community that was developing at the "American pace". The Israelite church was inaugurated in an ornate ceremony on July 2, 1933, the ceremony was presided over by dr. Sándor Büchler, the chief rabbi of Keszthely, and it was attended by representatives of the secular authorities, many Neolog and Orthodox rabbis, as well as the spa guests. The Festetics principality contributed with real estate, the Reischl Fürdőbérlő Társaság and the Hévízszentandrás spa community, as well as numerous private individuals contributed to the construction through monetary donations. Established as a branch of the Keszthely parish and later becoming independent Dr. Sándor Büchler Chief Rabbi was elected as President of the Hévíz parish, and Dr. Adolf Kertész, a lawyer from Budapest, the organizer of the church construction and an enthusiastic supporter of the spa was elected as the secular president. Among the members of the presidium was Dr. Ödön Schulhof spa doctor, local resident Miksa Singer, and several regular visitors to the spa. The exterior and interior of the synagogue in Hévíz followed Orthodox traditions with the aim of enabling even the more religious of the spa guests to practice their faith. The synagogue was built in 1933 near the lake According to reports from the time, the synagogue was crowded during the Friday evening and Saturday services with Israeli guests seeking spiritual nourishment in addition to healing, whose donations helped maintain the religious life. Among the vacationers, a significant proportion of people were of the Israelite religion. In one of the buildings of the spa walkway, the Kurszalon (Medicine Room), concerts were often organized for the benefit of the Israelite church fund, in which spa guests participated regardless of denominational difference. The church was inaugurated by dr. Sándor Büchler Chief Rabbi Dr. Ödön Schulhof (Vilmos' half-brother) worked in Berlin after graduating from the medical university in Budapest, from where he returned home in 1923, and practiced at his brother Vilmos's Zander Institute in Hévíz during the spa season. His work was already considered pioneering in the decades between the two world wars. In the 1920s, he was the first to use novocaine infiltration to relieve rheumatic and joint pain. As the first X-ray doctor in Hévíz, he also produced outstanding joint and bone X-rays on a national scale. The so-called Bársony-Schulhof "view" X-ray procedure has been used all over the world. Dr. Ödön Schulhof (on the left) and Dr. Vilmos Schulhof (on the right) spa doctors During the census of the Jewish residents of the Hévízszentandrás district registry on April 28, 1944, fifteen Jewish residents were recorded in 4 households in Hévízszentandrás and the spa area. The same number were listed in the list of names made in the Keszthely ghetto on May 26, but only thirteen were listed on the list of those transported to Zalaegerszeg due to labor service calls. Among the Jews of Hévíz, the members of the Freller, Frisch, Simon and Singer families, as well as dr. Vilmos Schulhof and László Ungár were destroyed in Auschwitz, several others (men in labor service) died elsewhere. STARTING AGAIN AFTER THE WAR, DEMOLITION OF THE CHURCH In the intact synagogue, Jewish spa guests visiting Hévíz continued to practice their religion after the war. However, after the death of Dr. Adolf Kertész (1959), the religious life ceased at the end of the 1960s, and the orphaned, decaying building was demolished in April 1977, in connection with the reconstruction of the buildings of the lake bath between 1977-1982. The lake cabinet cover was donated by Imre Simon in 1955 The synagogue was demolished in 1977 On July 2, 2000, the Holocaust memorial ("Hévíz Wailing Wall") was inaugurated on the site of the synagogue in the presence of the Israeli Ambassador Judith Shorer Várnai, which was built with the sacrifices of the city. Holocaust memorial erected on the site of the synagogue   Sources used: SZARKA Lajos, Páratlan testvérpár. A Schulhof - testvérek szerepe Hévíz „világfürdővé” válásában. Hévíz: Hévíz Város Önkormányzata és Szent András Állami Reumatológiai és Rehabilitációs Kórház, 1999. első kiadás és 2002. második kiadás DR. SZARKA Lajos, A hévízi zsidóság története. Hévíz: Hévíz Város Önkormányzata, 2000.     INFORMATION FOR INTERIOR SPACE OBJECT ELEMENTS The synagogue - or in Hebrew bet hákneszet (house of assembly) - is the central place of Jewish religious and ritual life, where Jewish people gather. The orthodox synagogue in Hévíz was inaugurated on July 2, 1933. The main entrance and two side entrances opened from the western side of the synagogue. The women entered through the side entrance on the left, from which a staircase led up to the upstairs gallery. Women were separated from men. The main entrance and the door on the right were used by men, the latter led to the room in the vestibule where the basin of water for ritual hand washing stood, and the faithful could enter the main entrance vestibule after this had been done. At the inauguration of the synagogue, several commemorative plaques made of precious stones (granite, marble) were placed in the vestibule, two listed the names of those who made large donations to the construction, one indicated the time and main data of the construction (it was built between 1930-33 on the plot donated by the hg. Festetics Tasziló , at the initiative of Dr. Adolf Kertész and his wife, based on the plans of the chief technical advisor Artúr Boros, under the leadership of master builder András Varga and under the supervision of Béla Berényi). On the fourth board were the names of those who supported the Israeli patients who came to Hévíz with bed donations. The fifth - smaller - white marble tablet was erected in honor of Adolf Kertész the synagogue founder, who died in 1959. The wooden-framed plaque of the Israelite Prayer Society of Hévízfürdő was hung in the lobby. This showed the order of services, which started on Friday at 7 pm and on Saturday at 9 am during the bathing season. Among those listed, two large memorial plaques (donors and bed donors) and dr. Adolf Kertész's plaque was placed on the Holocaust memorial inaugurated on July 2, 2000. In the center of the interior stood the bima, or Torah reading platform, from which the designated section of the Torah was read aloud facing east (towards Jerusalem) on Sabbaths and holidays in Orthodox synagogues. The bima was typically decorated with a menorah (seven-branched candelabrum). In the central space - in front of and behind the bima - benches were placed, where the believers took their seats and followed the prayer. On the east side – facing Jerusalem, the former Sanctuary – was the Torah cabinet (or frig cabinet), where the Torah scroll (or scrolls) containing the 5 books of Moses were stored. The Torah cabinet was covered with a decorative Torah cabinet cover made of velvet and silk, with embroidered Hebrew inscriptions and Jewish symbols (Star of David, menorah, olive branch), which was pulled away when the Torah was taken out. Imre Simon and his wife donated a new Torah cabinet cover to the Hévíz church in 1955, the inscription on which referred to the martyrs who were destroyed in the Holocaust ("in memory of our fathers"). Near the Torah booth, the rabbi (from the right) and the cantor, or prayer leader (from the left), had a decorative seat. The seat of the leaders of the religious community was placed near the eastern side. On the high-backed bench preserved from the Hévíz church, The names of President dr.Adolf Kertész, Artúr Boros and József Brüll were marked with enameled plaques. The church was lit by 3 large windows from the north and south, and the narrower windows on the west (entrance) side were the galleries designated for women. The synagogue's small decorative glass window - depicting a blue Star of David enclosed in a white circle - has survived. The interior lighting of the synagogue was provided by the chandelier hanging from the ceiling and the lamps placed on the walls, with bronze and wrought iron wall brackets. A wall arm from the latter also remained. In front of the frigate, there was a perpetual candlestick (nér tómid) hanging from the ceiling, which reminds of the eternally burning fire on the altar of the Church of the Holy Sepulchre in Jerusalem. A separate association (Nér Tómid, or Örökmécs Egyesület) usually took care of keeping the candle flame alive. HÉVÍZ SYNAGOGUE 3D RECONSTRUCTION [zsinagoga3d] Text written by: Dr. Szarka Lajos (PhD) historian. Sources Used: SZARKA Lajos, Páratlan testvérpár. A Schulhof - testvérek szerepe Hévíz „világfürdővé” válásában. Hévíz: Hévíz Város Önkormányzata és Szent András Állami Reumatológiai és Rehabilitációs Kórház, 1999. első kiadás és 2002. második kiadás DR. SZARKA Lajos, A hévízi zsidóság története. Hévíz: Hévíz Város Önkormányzata, 2000. Kép: Fortepan/Album051  
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44. Smart parking system

Last modification: 2024. June. 18. 09:48

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cím: Smart parking system
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tartalom: + 1 Park and pay in a simple and fast way with your mobile Download the ’Hévíz Smart-parking’ app and enjoy your stay in the city!                  To help you, we've put together the most important information you need to know about the current parking system in Hévíz.   Hévíz city waiting zones Zones Public spaces I. Red Nagyparkoló parking space (parking lot) Petőfi Sándor street Ady Endre street parking lot Széchenyi István street from Kölcsey Ferenc street to Ady Endre street II. Yellow Honvéd street Park street József Attila street (Honvéd street - Rózsa köz street section according to special regulations *) Széchenyi István street at the water tower (closed parking) Parking lot at Zrínyi Miklós street 1 The section of Kossuth Lajos street between Széchenyi István street and Honvéd street: you can wait free of charge in these designated waiting places without paying a waiting fee, by placing a dial, at most for the 30 minutes. On the dial you need to set the time to start parking. The amount of the waiting fee in the designated public areas of the city of Hévíz Zone Fee (HUF / hour) Zone I (red) 400 Zone II (yellow) 300 In case of waiting without bow payment, the amount of the surcharge   I. Zone (red) Ft Zone II (yellow) Ft For deposits within 15 days 5.200 3.900 For deposits over 15 days 16.400 12.300 Prices include VAT. After the issued demand for payment, a handling administrative fee of HUF 3,000 will be charged, which includes administrative and postal costs. VAT is only included in the waiting fee. Types of passes in Hévíz , their validity and prices in the waiting zone Name of the season ticket Rental validity period Withdrawal zone validity Condition of purchase Price in HUF / year Local residential From purchase until January 31 of the following year Honvéd street Park street József Attila street (Honvéd street - Rózsa köz street section according to special regulations *) Széchenyi István street at the water tower (closed parking) Parking lot at Zrínyi Miklós street 1 The section of Kossuth Lajos street between Széchenyi István street and Honvéd street Free waiting once a day in a closed parking lot on Nagyparkoló square for a period not exceeding 30 minutes Széchenyi István street from Kölcsey Ferenc street to Ady Endre street  Proof of residence in Hévíz must be provided by a document 12.000 Employee From purchase until January 31 of the following year Honvéd street Park street Széchenyi István street at the water tower (closed parking) Proof of employment in Hévíz must be provided 24.000 City annual From purchase until January 31 of the following year In the entire area of the city (in József Attila street the section between Honvéd street and Rózsa köz street according to special regulations *) no strings attached 210.000 Large parking lot 1/4 year old Valid for 1/4 of the calendar from the date of purchase Nagyparkoló parking space I. quarterII. quarterIII. quarterIV. quarter 30.00060.00060.00030.000 Large parking 3 days   Nagyparkoló parking space no strings attached 9.600 Large parking 7 days   Nagyparkoló parking space no strings attached 19.200 Street 3 days old (yellow)   Honvéd street Park street József Attila street (Honvéd street - Rózsa köz street section according to special regulations *) Széchenyi István street at the water tower (closed parking) Parking lot at Zrínyi Miklós street 1 The section of Kossuth Lajos street between Széchenyi István street and Honvéd street no strings attached 7.200 Street 7 days old (yellow)   Honvéd street Park street József Attila street (Honvéd street - Rózsa köz street section according to special regulations *) Széchenyi István street at the water tower (closed parking) Parking lot at Zrínyi Miklós street 1 The section of Kossuth Lajos street between Széchenyi István street and Honvéd street no strings attached 14.400 * In József Attila street, the section between Honvéd street and Rózsa köz street (the section in front of the doctor's office with 12 parking spaces): within the paying zone, you can wait free of charge in these designated waiting places without paying a waiting fee, by placing a dial, at most for the first hour. On the dial you need to set the time to start parking. No passes are valid in these designated waiting areas. Rental canonly be purchased for motor vehicles and three- or four-wheel motorcycles (passenger cars, mixed-use vehicles and vans, motorhomes, etc.) not exceeding 5,50 metres in length and weighing not more than 3500 kg. The price of season tickets includes VAT. Rewriting a pass to another vehicle is free of charge.   Parking fees must be paid every day from 8 am to 6 pm in Hévíz! More information about parking zones, fees etc.: Parking Office Hévíz        
title: Smart parking system
description: Details about the smart parking system in Hévíz
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45. GM Design

Last modification: 2025. May. 27. 13:03

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

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

Last modification: 2025. May. 27. 13:52

If you’ve never loved chocolate before, KakasBonbon is the place that will change your mind. Just follow the weathercock.

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cím: KakasBonbon
lead: If you’ve never loved chocolate before, KakasBonbon is the place that will change your mind. Just follow the weathercock.
tartalom: + 1 A treat for all your senses You might not expect a magical chocolate experience among the rolling hills of Zala near Lake Balaton — but it’s true! At KakasBonbon in Felsőpáhok, every bonbon transports you to distant lands while celebrating local flavors. The chocolate shell gently cracks, the filling melts in your mouth. Everything you need for an unforgettable tasting. The story of the weathercock & chocolate The story of KakasBonbon began over 15 years ago when János Szabó and Andrea Tésenyi left their old lives behind and found a new calling in chocolate-making. The iconic weathercock originally perched atop a farmhouse in Máriagyűd, now serves as their symbol and guide in the world of chocolate. The family’s journey took them from Máriagyűd to Sopron, and finally to Felsőpáhok — much to the delight of locals and visitors alike. Today, their workshop and “bonbon apothecary” welcome chocolate lovers from near and far. A special gift for pairing flavors Andrea is the creative force behind the chocolates. Beyond mastering the craft, she possesses a refined sense for pairing flavors and designing memorable forms. For her, making bonbons is less a job and more a form of meditation. Prunes, pumpkin seed & apple, yuzu — and more KakasBonbon offers over 70 flavors, though not all are available year-round. The selection changes with the seasons, ensuring every bonbon is fresh and its aromas at their peak. In harvest season, grape flavors take the spotlight. Winter brings rich cocoa creations, while summer features citrus and berries. Andrea also crafts milk and dark chocolate bars, hot chocolate bombs, and festive shapes for special occasions. All chocolates share the same pure foundation: select single-origin cacao beans, cream (or a lactose-free alternative), and natural fruit or spice essences. The cacao is sourced from diverse regions — Italy, France, Spain, Vietnam, South America — while the fillings highlight local ingredients. Their recipes are clean and simple, as are their elegant decorations. Visit the weathercock in Felsőpáhok! At their Felsőpáhok home, you’ll find a shop, workshop, terrace, and cellar — a perfect setting to taste their creations and meet the makers. You can also join Bor & Bonbon events, where chocolates are paired with carefully selected wines, creating either a delightful evening or an extraordinary journey of flavors.   Product highlights Hazelnut KakasBonbon Chocolate Bar This artisan chocolate bar features roasted hazelnuts from Cserszegtomaji Finomságok — carefully selected and small-batch roasted for an authentic, rich flavor. Andrea hand-tempers single-origin chocolate and pours it into molds with practiced precision. Thanks to its high cacao content, this bar is not only delicious but also beneficial for your health, rich in flavonoids and antioxidants. In this chocolate bar, two worlds meet in perfect harmony: locally grown hazelnuts from the Zala hills and premium cacao beans sourced from thousands of kilometers away. Where to buy 8395 Felsőpáhok, Dózsa Street 3 Google Maps More Information & Contact: Instagram: @kakasbonbon66 Facebook Website Phone: +36 70 608 2013

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.

title: KakasBonbon
description: If you’ve never loved chocolate before, KakasBonbon is the place that will change your mind. Just follow the weathercock.
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47. Kelemen Kenyere Bakery

Last modification: 2025. May. 27. 13:53

A loaf worth traveling to Rezi for. At Gábor's bakery, you can taste not only traditional sourdough bread but also loaves made from ancient grains like einkorn wheat.

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: Kelemen Kenyere Bakery
lead: A loaf worth traveling to Rezi for. At Gábor's bakery, you can taste not only traditional sourdough bread but also loaves made from ancient grains like einkorn wheat.
tartalom: + 1 Sourdough bread from Rezi In a quiet street near the vineyards of Rezi, the air is filled with the unmistakable aroma of freshly baked sourdough bread. This is where you’ll find Kelemen Kenyere Bakery, where Gábor Kelemen bakes each loaf by hand, driven by his passion for traditional craftsmanship. Though bread requires only a few ingredients — flour, water, sourdough starter — making it demands time, patience, and precision. Baking bread is a long process, requiring dedication: the baker rises at night, bakes at dawn, and sells fresh loaves in the morning. It’s a true calling. Gábor’s breads stand out thanks to his carefully selected flours and unique flavors — his personal favorite being onion and bacon. Bringing quality sourdough to the countryside Gábor learned the art of baking in Zalaegerszeg and began his career in Keszthely. After gaining experience abroad, working at a French bakery in England, he returned home with a dream: to open his own bakery in Rezi. He and his family were driven by the belief that people in rural areas also deserve access to high-quality bread — not by mass production, but by passion. This commitment is reflected in Gábor’s meticulous choice of ingredients, following recommendations from the Hungarian Research Institute of Organic Agriculture (ÖMKi), among others. His goal isn’t to bake bread for everyone, but to create a place where bread is still real: a loaf that stays fresh for five days and actually has flavor. The sourdough process At Kelemen Kenyere, every product is sourdough-based, made only with flour, water, salt, and starter — plus the extra flavors Gábor adds to enrich his loaves. No additives, enhancers, or artificial rising agents are used. Each loaf takes 24–30 hours to make: the dough is mixed, folded, rested, and carefully monitored throughout the fermentation process. This extended fermentation not only enhances the bread’s flavor but also improves digestibility and shelf life. The bakery uses a variety of carefully selected flours: wheat, rye, spelt, einkorn, and heritage Bánkúti wheat — available in wholegrain versions as well. Alongside classic white and wholegrain breads, you’ll find specialties like sun-dried tomato, onion-bacon, and multi-seed loaves. A particular highlight is the walnut-einkorn sourdough, made with einkorn flour sourced from nearby Zalaszentlászló. In addition to bread, Gábor bakes pretzels, ciabatta, and traditional sweet brioche. Shop & Market The bakery in Rezi is open on Mondays, Wednesdays, and Fridays from 5 PM, when fresh loaves hit the shelves. On Saturdays, you can also find Gábor’s breads at the Hévíz Farmers’ Market. Product highlights Walnut & einkorn sourdough bread This special sourdough loaf is made from one of the oldest known grains — einkorn wheat, also called "one-grain wheat." Gábor sources his einkorn flour locally from Zalaszentlászló. Einkorn boasts excellent nutritional properties, remaining unaltered by modern breeding. Compared to conventional flours, einkorn has higher protein and fiber content and is rich in antioxidants. To further boost its nutritional value, Gábor adds toasted walnuts to the loaf. As with all his breads, the dough is naturally leavened with sourdough starter and undergoes a long fermentation process, making it both flavorful and easier to digest. The walnut pieces add texture and a rich, nutty taste to every slice. The crust is crisp, the crumb is elastic and full-bodied. Gábor bakes without preservatives, yeast, or additives — offering bread that is both delicious and healthy. Where to buy Hévíz Farmers’ Market 8373 Rezi, József Attila Street 2 Google Maps More information & Contact: Opening hours: see on Facebook Phone: +36 30 786 4087

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.

title: Kelemen Kenyere Bakery
description: A loaf worth traveling to Rezi for. At Gábor's bakery, you can taste not only traditional sourdough bread but also loaves made from ancient grains like einkorn wheat.
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48. MézÉdes Műhely

Last modification: 2025. May. 27. 13:52

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: szöveg (1)  | összesen: 1 pont
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cím: MézÉdes Műhely
lead: 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.

title: MézÉdes Műhely
description: 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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49. Osgyán Mustard

Last modification: 2025. May. 27. 13:54

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.

title: Osgyán Mustard
description: Bold flavors, daring spices — mustard like you’ve never tasted before.
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50. The land of Rizling

Last modification: 2025. May. 27. 13:53

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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megtalálta: szöveg (1)  | összesen: 1 pont
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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  

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.

Takács Zsolt 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.

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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51. Skapér Apiary

Last modification: 2025. May. 27. 13:50

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.

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

Last modification: 2025. May. 27. 13:49

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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megtalálta: szöveg (1)  | összesen: 1 pont
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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.

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

Last modification: 2025. May. 27. 13:54

Ham and sausage need time — and at Zsankó Family Farm, they are given just that. You won’t find these flavors anywhere else.

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cím: Zsankó family farm
lead: Ham and sausage need time — and at Zsankó Family Farm, they are given just that. You won’t find these flavors anywhere else.
tartalom: + 1 Ham, sausage, pork cracklings, and authentic countryside hospitality Zsankó Family Farm is not just about products — it’s about preserving a heritage of respect for traditional flavors and homemade recipes. Officially founded in 2018, its roots stretch back much further. Memories of pig slaughters and the comforting aroma of home still guide Norbert, the heart and soul of the farm, in his everyday work. Here, you’ll taste products that revive childhood memories: smoked Mangalica and Duroc ham, sausages, pork cracklings — just to name the bestsellers. A visit to the Zsankó farm gives you the chance to see how these rural delicacies are made. From family heritage to personal mission Located in Zalaszentlászló, the farm is built on the former home of Norbert’s in-laws — now the heart of this artisan venture. For Norbert, there was no question he wanted to continue what his grandparents started: making high-quality, additive-free, real food. The house, built by his father-in-law’s own hands, now houses a modern small-scale processing facility. As a child, Norbert often took part in traditional pig slaughters. Little did he know these memories would one day shape the foundation of “Grandma’s Flavors” Family Farm. Simple ingredients, timeless flavors The farm currently raises 60–70 pigs of three breeds: native Mangalica, American Duroc, and crossbreeds — ensuring a perfect balance of fatty and lean products to suit every taste. The pigs roam freely, and most of their feed is grown on the family’s own land, so they know exactly what goes into their animals — and ultimately, onto their customers’ plates. Their range includes smoked ham, sausage, pork cracklings, and lard. Seasonally, Norbert also produces blood sausage, grill sausages, pork neck, liver pâté, and pork jelly — all made the traditional Zala way, without artificial additives or colorants. Norbert takes pride in sticking to recipes passed down through generations: only salt, pepper, garlic, and paprika. Nothing more. Smoking is done using beech wood and, occasionally, fruitwood, following the old cold-smoking methods. A brand that’s a way of life “Grandma’s Flavors” is more than just a name — it’s a way of life, promoting a return to authentic tastes. Norbert’s philosophy is simple: he only sells what he would gladly serve his own family. Purchases are made directly at the farm, next to the processing facility, giving customers the chance to experience the products and hear the stories firsthand. For Norbert, the greatest reward is when an elderly grandmother says with tears in her eyes, “This tastes just like it used to.” He couldn’t ask for more. Farm tours & traditional tasting experience Curious to see how a small rural operation works? Want to learn how Zsankó products are made? Norbert will gladly show you around, introduce you to the pigs, and even give you a peek inside the smokehouse. As an extra treat, you can also book a countryside table experience, where you’ll enjoy “Grandma’s flavors” right in their Zalaszentlászló courtyard. Just call ahead to arrange a visit.     Product highlights Smoked ham Zsankó Norbert’s smoked ham is in no rush — and that’s exactly what makes it so special. Premium pork rests in a brine of salt, garlic, and pepper for 4–6 weeks. This is followed by slow cold-smoking using beech wood only. The result: a deep, yet elegant smoky flavor in every bite. The meat is firm, not spongy or watery, perfectly sliceable, and naturally salted. Completely free of additives or flavor enhancers — just as tradition demands. Homemade Zala-style sausage This sausage is not just “homemade” — it’s made the same way grandmothers used to prepare it. The recipe hasn’t changed for generations: fresh, high-quality meat, just the right amount of fat, seasoned with salt, pepper, garlic, and premium paprika. Nothing else. The seasoned meat is stuffed into natural casings and slowly smoked over beech wood for several days. This method gives the sausage its rich red color, full but balanced flavor, and slightly firm texture. Whether it’s breakfast, dinner, a charcuterie board, or a wine pairing — this sausage never goes unnoticed.   Where to find Zsankó “Grandma’s Flavors” Family Farm: 8788 Zalaszentlászló, Rákóczi Ferenc Street 13 Google Maps More information & Contact: Facebook Phone: +36 20 234 2013

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.

title: Zsankó family farm
description: Ham and sausage need time — and at Zsankó Family Farm, they are given just that. You won’t find these flavors anywhere else.
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54. EKF - Hévíz

Last modification: 2025. March. 19. 12:25

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cím: EKF - Hévíz
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tartalom: + 1 Thanks for everyone who was here last year! [galeria]
Mysterium in the woods - Hévíz - 28th April 2023 - 31st October 2023   The Tourism Nonprofit Ltd. of Hévíz won a cultural tender with the name "Mysterium in the Woods". The tender is supported from the Cultural - Art Programs, Veszprém - Balaton 2023 European Capital of Culture program. The Mysterium in the Woods is connected to the BALATORIUM subprogram. The main aim of the subprogram is to initiate a dialogue on the ecological issues of the region through the means of art and culture, as well as to consciously draw attention to the ecological challenges and natural treasures of the region. The aim of the program series is to connect nature as a cultural and living space with the creative man; in unusual places, based on several themes, awareness-raising and education by means of culture. The venue of the programs is the Protective Forest (Véderdő) on the northern side of the Lake, which is especially suitable for the presentation of environmental sustainability by works of art. The programs are free, but for some pograms you have to register.  

Find the music!

The "music" of the GROUND, the WIND, the WATER and the BIRDS - microconcers in secret spots of the Protective Forest.

Wander through the charming paths of the Forest and find the music of the forest. Enjoy the soft music and the cool of the trees. You can listen to short, 15-minute micro-concerts in the secret venues hidden in the trees, once in every hour.

23 June 15.30 in the West Protective forest, on the Treetop Walkway

14 July 16.00 in the Northern Protective forest

4 August 16.00 in the Northern Protective forest

18 August 16.00 in the Northern Protective forest

8 September 16.00 in the West Protective forest, on the Treetop Walkway

15 September 16.00  in the Northern Protective forest

 

We reserve the right to change the program! In case of rain, the program will be held at a new time or at a different location depending on the occasion!

 

Egregyi Museum Garden - August 4-6. Friday-Saturday-Sunday

First Egregy Eco-festival

Step on the grass allowed! Try it, experience it, learn it, listen it, enjoy it, see it…performances, arts and craft show, creative works and many others!

programs before the festival

3 August, Thursday

20:00 Trio Brax concert
21:00 Bossa & More Concert

4 AUGUST, FRIDAY

16:00 pART forest exhibition opening and micro-concerts in the Northern Protective Forest

Between 16:00 and 18:00 Gastronomic presentation - Tanácsa Attila's cooking school (vegan, vegan dishes)

16:00 - 20:00 Try it, experience it, learn it, listen it, enjoy it, see it... in the tents set up in the museum garden in Egregy: singing bowl session, mandala painting, lifestyle advice, right hemisphere drawing, vegan food, gastro show, craft creative sessions and much more!

16:00 Brum Bandi Band

17:50 Film: Climeate-film - film of the Balaton-Uplands National Park
18:30 Klára Hajdu and Milán Szakonyi concert
20:00 Ivett & JB Jazz concert


5 August, Saturday

10:00 Morning Yoga

10:00-18:00 Try it out, experience it, learn it, listen to it, enjoy it, see it... in the tents set up in the museum garden in Egregy: sound bowl session, mandala painting, lifestyle advice, drawing with the right hemisphere, vegan food, gastro show, craft creative sessions and much more!

10:00 - 18:00 Playhouse

11:00 Gastronomy presentation with tasting - Attila Tanácsa cooking school (vegan, vegan dishes)

14:30 - Joy dance for and with seniors

15:00 Gastronomy presentation with tasting - Attila Tanácsa cooking school (vegan, vegan dishes)

15:00 Nature film: Wild Waters

16:00 Igricek concert

16:00 Caricature painting with Tibor Karnics

From 4:00 p.m. TRAVELING PLANETARIUM - new shows every hour in a traveling planetarium

Amazing universe film (from 6 years old) in English


17:00 Light musical afternoon with the Vagabond Trio and the Cséplő-Poór Duo

19:30 Krisztián Grecsó autographs

20:00 Libikóka: Grecsó & Hrutka musical literary evening

6 August, Sunday

10:00 a.m. Musical nursery for the little ones

10:00-16:00 Try it out, experience it, learn it, listen to it, enjoy it, see it... in the tents set up in the museum garden in Egregy: sound bowl session, mandala painting, lifestyle advice, right hemisphere drawing, vegan food, gastro show, craft creative sessions and much more!

10:00-12:00 Playhouse

11:00 Kanga Training

15:00 Tüskevár film HU

16:00 A nagy Ho-Ho-Horgász film (The big angler) HU

17:00 Nature film entitled Wild Hungary HU

Refreshing beverages and delicious snacks every day!

The program is implemented within the framework of the Veszprém Balaton 2023 European Capital of Culture program with the support of VEB2023.

 

Opening on August 4, 2023 at 4:00 p.m. in Protective forest.

The essence of the pART project is to consider the forest itself as an art space, and let nature itself be the central component of the work of art. Art is not alien to its environment, on the contrary: it is an integral part of the landscape. The creations are not made to last forever, but are volatile and changeable, just like nature. They are part of a permanent cycle, while the forest itself becomes a gallery and also the subject of art.

We will introduce the artists and the exhibition after the opening!

 

Anyone who knows the area and has seen the exhibition - which is not only about the forest but also about the forest itself - will understand the choice of title. The pART forest exhibit is located on the forest path next to the northern stream of Lake Hévíz. The exhibition of more than 60 images of the wildlife in the nature reserve allows you to walk through the forest and discover the hidden beauties that are usually difficult to see with the naked eye or remain hidden during an ordinary walk. The pictures, stretched on and between trees, show wonderful birds, special plants, small animals and insects. Many of the works are paintings by nature illustrator Márton Zsoldos. The exhibition also includes a few photos taken by nature conservation guards Előd Búzás and Gábor Sinka in the immediate vicinity of Lake Hévíz.

The forest exhibition opens with a wooden gate bearing the motto of the exhibition:

"Open to nature!"

Tamás Pálffy from the organizer Hévízi Turisztikai Np Kft. emphasized that the whole Forest Ministry programme series was organized taking into account the nature conservation, sustainability and green event aspects. Each event tries to leave as small an ecological footprint as possible, and in all its elements it strives to bring people, nature and cultural experiences closer together in a way that only interferes with nature in a small but in no way harmful way.

For this exhibition, recycled wooden picture frames donated by local residents were used, and sugar cane was used for fixing. The forest exhibition is expected to be on display until 30 September, but this may change depending on the use of natural materials and weather conditions. Durability was not an objective in this case.

However, the gate will remain! Because whether or not there is a pART Forest Tour in the Hévíz Forest, the message is always the same: Open to nature!

 

Galerie

 

The stage plays are held in the Protective Forest, at the crossing near to the Water Lily Trail.

We can provide 60 places to sit, attendance is free of charge!

All plays are held in Hungarian!

 

15 July Saturday 17:00  Kacor Király (King Kacor) performance for children - performed by the Hahota Children's Theater

19 August Saturday 16:00 A császár új ruhája (The ceasars new clothes) performance for children - performed by the Hahota Children's Theater

26 September Tuesday 10:00 Mátyás király és az uzsorás (King Matthias and the usury  performance for children - performed by the Hahota Children's Theater

Guided geobotanical tours for adults - geotour in the Protective Forest / 120 min.

Zoltán Tamás Samu geocoach will lead the tours. On the nearly 2-hour geotour, we can get to know many unique species, from the swamp cypress and the protected forest, from the marsh cypress to the waterlilies. What gives the Hévíz forest its speciality and uniqueness? You will get know the landscape specifications! The maximum number of participants is about 15 people.

The guided tours are held in Hungarian (except 2 times, which will be held in German!)

30 April 14.00

27 May 16.00

24 June 16.00

14 July 10.00

16 July 10.00 - in German

19 July 11.00

4 August17.00

6 August 10.00- in German

8 September 14.00

7 October 15:00

21 October 15:00

 

Duration of the tours 120 minutes.

Regitstration

By phone at the tour guide, Tamás Zoltán Samu: +36 30 414 9009 By phone at the Tourinform office every day between 9 a.m. and 5 p.m.: 06 83 540 131

 EVERY TOUR IS FOR FREE!- ONLY IN HUNGARIAN (or German) LANGUAGE

Venue of the programs How to reach the Forest? Come by bus, bicycle, roller or on foot! You can reach the Forest easily from the Deák Square, Ady Endre street and via the Festetics Alley bicycle roads from the direction of Keszthely-Hévíz and Hévíz-Alsópáhok, from the Farmers Market throught the little walkways in the woods. There are paths barrier-free and suitable for running, which are connecting the Waterlily Trail to the West and North-Protective Forest. You can get to know the swamp world in the lower Protective Forest from the plank trail, and in the upper Forest you can look down to the town from the canopy loookout tower. Not so far from the forest the Farmers Market awaits you three times a week, also restaurants, buffets, opened daily, assigned cyclepath, bicycle storage and accesible public toilet is available hardly by the venue.  

The main aim of the program is to see the forest as a protected natural value while we also show it as an existing place for culture and art. We would like to connect the man-nature-art trio to each other to create a new unity with the help of cultural events.

What do WE do to reach this?

  • we do not intervene in the circle of nature with our events, we do not create alien objects in the forest
  • we do not set stages, lighting or an auditorium: everything stays natural
  • we only use portable devices
  • the number of attendees are limited to 50 people/event
  • we do not spend more than 3 hours in the forest at one occasion
  • we do not litter, and we try to reduce the ecological foot print of the event to the minumum
  • we honour the rules of the forest - we do not make noise, we do not harm the flora and fauna, we do not pollute the air and we do not disturb the life of the night forest
  • we didn't buy new devices for the programs
  • we minimalise the usage of plastic
  • we give eco-friendly and sustainable gifts for the participants of the guided eco-tours

What can YOU do for our forest?

  • don't litter in the forest
  • protect the flora and fauna of the forest
  • do not leave the beaten path. You can't know if there is a small hedgehog family hiding among the fallen leaves or a new tree is about to grow out of the ground
  • be aware that our events are micro events - here experience is more than comfort
  • our programs are free of charge, but you can buy a souvenir in the Tourinform Office if you'd like to support what we do
  • come to our events on foot or by bicycle or by public transport
  • bring water with you and we provide you fresh water to refill your flasks
  • take a picture, shoot a video or a selfie during or events or in the Protective Forest and share the experience on social media, use #IloveHévíz

 

  Tender code: OC-MUV/4-2022/616428Amount of support: 15.000.000 HufIntensity of support: 100%
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55. Dédi nyomában Biogarden

Last modification: 2025. May. 27. 13:54

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.

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

Last modification: 2025. May. 27. 13:49

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.

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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57. CseroSajt

Last modification: 2025. May. 27. 13:53

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

CseroSajt

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

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

The Surface: Only Seemingly Permanent

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

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

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

Volcanoes in the North, a Tropical Sea to the South

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

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

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

Geology and Today’s Land Use

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

title: CseroSajt
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58. Csizmás Syrup

Last modification: 2025. May. 27. 13:52

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

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

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

An Inland Sea for Millions of Years

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

The Lake Didn’t Appear Overnight

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

Deep Waters, Varied Shores

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

The Lake’s Retreat — and Sediment Legacy

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

What did it leave behind?

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

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

The Final Lakes and a Gradual Goodbye

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

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

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

Last modification: 2025. May. 27. 15:23

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

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

The Quaternary Period and the Power of Landscape Formation

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

Pleistocene Changes: Riverbed Migrations and Terraces

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

The Ancient Danube Moves West

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

A River’s Great Turning Point

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

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

The Story of the Zala: Migration and Capture

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

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

A New Path — and the Birth of Lake Balaton

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

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

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

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

What Is Loess and How Did It Form?

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

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

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

Loess and the Landscape

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

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

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

Fertility and Water Retention

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

A Modern Echo — Dust from the Sahara

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

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

An Inland Sea for Millions of Years

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

The Lake Didn’t Appear Overnight

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

Deep Waters, Varied Shores

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

The Lake’s Retreat — and Sediment Legacy

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

What did it leave behind?

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

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

The Final Lakes and a Gradual Goodbye

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

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

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

Climate Change: Not Just a Modern Phenomenon

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

When Climate Changes, Everything Reacts

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

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

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

Shaping the Terrain

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

Young Sediments at the Base of the Slopes

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

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

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

The Surface: Only Seemingly Permanent

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

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

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

Volcanoes in the North, a Tropical Sea to the South

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

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

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

Geology and Today’s Land Use

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

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60. Cserszegtomaj Delights

Last modification: 2025. July. 08. 09:21

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

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

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

An Inland Sea for Millions of Years

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

The Lake Didn’t Appear Overnight

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

Deep Waters, Varied Shores

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

The Lake’s Retreat — and Sediment Legacy

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

What did it leave behind?

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

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

The Final Lakes and a Gradual Goodbye

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

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

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

Climate Change: Not Just a Modern Phenomenon

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

When Climate Changes, Everything Reacts

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

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

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

Shaping the Terrain

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

Young Sediments at the Base of the Slopes

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

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

title: Cserszegtomaj Delights
description: Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.
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fókusz kulcsszó:
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