Villa Kabala

Villa Kabala, Hungary: Unleash Your Inner Chef

"Set in the shadow of basalt mountains and overlooking Lake Balaton, this destination restaurant and guesthouse in the Badacsony region delivers an immersive local experience. Perched high above the north shore in the village of Szigliget, the period villa—once home to 20th-century painter István Farkas—greets me with a cream facade wrapped in wrought-iron railings, a sharply sloping terracotta roof, and a row of arches framing a terrace with gleaming views of vine-blanketed winemaking country. Founded in 2017 by Petra Terjék and Péter Fölföldi, who left Budapest for “a complete experience” beyond just dinner or an overnight stay, the place marries heartfelt hospitality with thoughtful sustainability: Béla refills empty wine bottles; filtered water and soda machines replace single-use; bottled beer has given way to draft; and Péter repurposes used wine bottles in the workshop furnace so the tasting menu can be served on plates and glasses made from the restaurant’s own glass waste. Only biodegradable, chemical-free, refillable cleaning products are used, staff uniforms are recycled, and an emphasis on economic sustainability shows in a loyal team—most here for more than three years—who convey the spirit of the place with genuine personality so the experience feels personal, real, and delicious." - Caroline Howley

"Perched high up the hillside in the Badacsony region, with far reaching views of Lake Balaton, this period villa was once home to artist István Farkas. Now under the ownership of an ambitious and enthusiastic couple, the team here are establishing it as something of a destination restaurant. Go for the well-balanced tasting menu and paired wines – you won’t get much more local than this, with the cheese, salami, sausages, beers and wines all family made. Book a bedroom with a terrace and look forward to a fantastic breakfast." - Michelin Inspector

The MICHELIN Guide Hungary 2023 Is Out!

"Working exclusively with produce from its own vegetable garden and local farmers and suppliers, it makes breads, jams, hams and beers in‑house, roasts its own coffee and even crafts its own crockery, with an exclusive family‑run winery on the hill opposite; the hotel follows the same ethos, furnished only with reclaimed items. Service is genuinely warm, chatty and friendly yet professional, proudly presenting homemade produce, showing guests around the grounds and welcoming them to the hotel as an extension of their home; newly awarded a Michelin Green Star and winner of the Welcome and Service Award." - The MICHELIN Guide UK Editorial Team