In addition to breakfast and half board dinner, the varied menu of our hotel restaurant also allows you to discover a new dish almost every day. Attention! Not just for hotel guests. We welcome both ‘walk-in’ and ‘sail-in’ guests.
Table reservation: +36 70 742 9224
Opening hours: Temporarily closed
In my introduction, I would like to provide some insight into my creative, eccentric and colourful gastronomic world.
I first encountered the love for cooking as a child and it has defined my whole life.
I owe my passionate, philosophical and all-encompassing love of for preparing food to my grandmother. I treasure the tastes and memories of the past in my mind, for example the cinnamon-floury smell of the apricot dumplings or the tart, but still spicy sweet flavour of pickled vegetables and, of course, the precise attention given to the preparation of vermicelli-like noodles.
I consider myself incredibly fortunate as my passion has become my profession. I never stop learning and developing, I always experiment and create my recipes while striving for harmony. Tastes, textures, aromas and a pinch of love. As part of my learning process, I studied the base recipes of Hungarian cuisine for years, and became increasingly interested in the chemistry and physics of cooking. I worked with Italian chefs and I admired their insistence on high quality ingredients, and in doing so I’ve also mastered authentic recipes. As the head chef of Rustico I experimented with the fusion of Italian and Hungarian cuisine. I received a special invitation to live and work on the island of Koh Samui in Asia for five years, where as the executive chef at the Mantra Samui Boutique Resort, and my team and I achieved success after success. Upon my return home, I worked as the head chef at KNRDY Restaurant, where I prepared my dishes by combining authentic South American cooking techniques with colourful Asian ingredients. I spent the next chapter of my life in the spirit of self-sufficiency and creativity at Natura Hill in Zebegény (where I feel I fulfilled my individuality.)
As a huge leap and opportunity, at the request of a group of investors I managed to put the cherry on top of my professional ‘cake’, and AUM Restaurant was born, and we burst into the Budapest gastronomy elite with our experimental and sometimes cheeky, progressive Asian cuisine. We believe that eating is much more complex than consumption. We deliver an experience with distinctive and special flavours. Our professional recognition was the first place awarded by the judges of the Gourmet Festival, confirming that we are on the right path. We received tons of acknowledgement and very good press coverage. Unfortunately, the pandemic brought us to our knees and AUM closed its doors for good.
The request from Tihany Yacht Club came as the most important step in my life, where I moved out of the safe kitchen realm of chefs taking on the role of restaurant manager, a more responsible and conscious restaurateur. I have developed a very special and amicable bond with my guests, and their meals are prepared according to their direct requests. Our concept is a fusion of progressive Asian and international cuisine, partly prepared from local ingredients.