This small-town Hungarian restaurant just landed on Michelin’s global top restaurant list
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Sauska 48, located in the heart of Villány, is the only Central-European restaurant to make it onto the Michelin Guide’s newly curated list of the world’s top 18 winery restaurants.
The Michelin Guide’s online magazine recently published a ranking of the globe’s 18 best winery restaurants. The selection includes five locations in the Americas (Argentina, California, Mexico) and the rest from Europe, with restaurants in Austria, France, Italy, Liechtenstein, Portugal, Spain, and Switzerland. Only one restaurant from the Central and Eastern European region made the cut: Sauska 48 in Villány, Hungary.
Traditional hungarian flavors with a modern twist
The guide praised Sauska 48 for its “modern approach to rustic dishes” and its scenic terrace views of the Villány vineyards. The menu is built on local ingredients and regional traditions, delighting guests with imaginative reinterpretations. At the helm is Chef Attila Bicsár, whose creative dishes include a reimagined cabbage pasta, quail served with nectarine salsa, and rhubarb polenta.
Hungary’s world-famous sweet wine from Tokaj
Michelin also highlighted the restaurant’s exceptional wine offerings. From the terrace, guests overlook the winery’s own vineyards, where globally recognized varietals like Cabernet Sauvignon and Syrah grow alongside Hungarian grapes such as Kadarka and Kékfrankos. The wine list centers on local reds and rosés, complemented by unique white wines from the family estate in Tokaj. This region is renowned for its Aszú, a legendary wine often called “the king of wines and the wine of kings.”
This marks an exciting moment for the country’s food scene. It’s a recognition of their ability to blend traditional Hungarian flavors with modern techniques, setting a new standard for what Hungarian cuisine can be.
At the same time, Hungarian food has long-faced criticism for being repetitive or “all the same.” Remember the article here, a couple of weeks ago? While some of these opinions may feel harsh, they highlight an important point: there’s room for growth and reinvention. This isn’t about abandoning tradition, but about finding ways to evolve it, just like chefs like Jonnie Boer did for Dutch cuisine.
The Michelin star is proof that Hungarian food can be both rooted in its history and innovative in its future. With bold thinking and a willingness to experiment, there’s a real opportunity for Hungarian cuisine to carve out a dynamic, global place for itself. The future is bright, and this star is just the beginning. Congrats. Love it.