Pajta
ĆriszentpĂ©ter, Hungary
â1 Star
The Experience
From Michelin Guide
Pajta means âbarnâ, which is where it all began for FlĂłra and Ferenc â in the small barn beside this glass-fronted restaurant. The whole complex has a natural feel, from the beautiful meadow to the two-storey, nature-inspired forest lodges 1km down the road (they arrange transportation). Menus change with the seasons and perfectly reflect the area, championing produce from ĆrsĂ©g in historical Hungarian dishes. Fermenting and pickling are a feature, adding a welcome punch to the flavour-packed creations. Neighbouring Austria and Slovenia join Hungary for a tri-country wine pairing experience.
Unique Things
From Visitor Experiences
Tri-country wine pairing experience: Pajta offers a unique wine pairing that combines selections from Hungary, Austria, and Slovenia, reflecting its geographical and cultural position near these borders.
Nose-to-tail fish concept with pickled fish roe appetizer: The restaurant applies a nose-to-tail philosophy to fish, using every part including liver, roe, intestines, and bones to create dishes such as a distinctive pickled fish roe appetizer and consommé, minimizing waste.
Integration of rural lodging with fine dining: Pajta is part of a complex that includes stylish wooden bungalows called Kastu, located in the picturesque countryside, allowing guests to combine a nature retreat with a Michelin-starred rural culinary experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Pajta restaurant in ĆriszentpĂ©ter are:
Homegrown vegetables such as radish and spring onions, which feature prominently in about three out of ten dishes, emphasizing the restaurantâs commitment to local, seasonal produce.
Home-produced bacon, reflecting the restaurantâs farm-to-table ethos and use of local, artisanal products.
Deer ham ripened with beeswax, a unique ingredient used as an appetizer, showcasing traditional preservation techniques and local game.
Hungarian beef and Zala figs, used in dishes that impress guests with local flavors rather than expensive imported ingredients, highlighting regional authenticity.
Northern pike and its by-products (liver, roe, intestines, bones), used in a nose-to-tail approach to fish, including pickled fish roe as a unique appetizer and consommé or jus from bones, demonstrating sustainable and creative use of local freshwater fish.
These ingredients are significant as they embody Pajtaâs philosophy of sustainability, locality, and respect for traditional ĆrsĂ©g region flavors, all crafted into refined, seasonal tasting menus under chef IstvĂĄn AkĂĄcs.