Graefl Major Kétútköz

Hungary's First Green Star Restaurants

"At this vast 25 acre estate, “grow your own” is taken to a whole new level: organic, self-sustaining farming drives a concise, seasonal menu whose flexibility minimizes waste. A considerable fruit and vegetable garden and year-round greenhouses supply produce (tended by three full-time gardeners), while meat and game come from animals reared on-site and often fed kitchen scraps; cheeses and other dairy are made in-house, and manure is put to work too. Home-grown fruit becomes syrups and pálinkas, and summer drying and curing mean nothing needs outsourcing in winter. As chef Ádám Gyüjtő says, “Sustainability permeates every aspect of Graefl,” a commitment guests can experience first-hand on pre-dinner visits to the grounds. Housed in a gorgeously restored art nouveau mansion, the restaurant feels like a peaceful slice of sustainable paradise." - Elizabeth Winter