The largest winery in the Eger wine region has opened a restaurant

The couple’s story did not start in the hospitality industry: they previously worked in the financial sector, and then moved to Eger more than a decade ago for the family winery. The idea of ​​​​the restaurant was just a plan for years.

“We were walking on Dobó Square, right in front of the building where SIGNO stands today. A for-rent sign caught our attention, and that’s when the thought first occurred to us that if we ever opened a restaurant, this would be the best place for it”

– recalls Gergő Soltész. 

The idea finally became a reality years later. SIGNO Bistro & Bar became both a showroom for Soltész wines and a new gastronomic venue in the heart of Eger.

“This restaurant is not only located in the most frequented spot in Eger, but it also represents the family brand in its wine selection. Here, Soltész wines can appear in their own environment, in their own quality, and this is a very strong foundation. With this place, we feel that we have arrived, and our guests feel the same way”

– says Gergő Soltész.

Brand extension on a winery basis 

The concept of the restaurant clearly starts from wine. The Hungarian wine selection is based exclusively on its own batches, thus strengthening the brand identity. The Soltész wine family’s batches are made in small quantities, with a distinctive style and a clear winemaking concept. 

“We didn’t want a general, a little bit of everything type of wine offering. We wanted a focused selection, with a clear idea behind it, and which is truly based on our own wines.”

– says Gergő Soltész. The drinks list features truly excellent wines; items that have also received gold certification at the international wine competition, the Berliner Wine Trophy this year: Zenit, Sauvignon Blanc, Egri Rozé, and Egri Bikavér Superior. The range is complemented by consciously selected international items, from varieties that authentically convey the character of the given growing area. Champagnes have received special emphasis on the wine list:

“Champagne is important to us. We visited the houses in person, so these items were not included in the range from a catalogue, but are the result of a kind of personal selection.”
– he adds. 

Contemporary bistro cuisine with a strong focus on raw ingredients  

The cuisine of SIGNO Bistro & Bar is based on quality ingredients and continuous innovation. The place does not define itself as a fine dining restaurant, but as a relaxed, yet consciously structured bistro, where seasonal thinking and professional curiosity are present at the same time. 

“We follow a simple principle: we don’t want to eat worse quality here than at home. If there is a level that we expect for ourselves, we want to give it to our guests as well.”

– says Éva Tarnay. The menu is updated every three months, adjusted to the seasonal availability of ingredients. The kitchen is led by two young chefs, Ádám Gyűjtő and Soma Tréba, who were chosen with an experimental approach in mind. When selecting ingredients, the team consciously seeks out reliable farms and smaller producers. The animal-based ingredients come from, among others, the Kendermagos farm in Kurca-parti, the Naragh cattle farm in Felsőnyárád and the Bio-Goods mangalica farm in Gesztely. 

“It was important for us that good ingredients were not marketing, but a foundation. It is something we do not want to compromise on.”

– emphasizes Éva Tarnay. 

The fried meat is made from organic mangalica loin, using Japanese technology, in crumbs made from homemade sourdough bread, and fried in plenty of mangalica fat. The duck leg is on the menu with an Asian inspiration, with a Thai-game character, while the lamb ragout soup appears in a deconstructed version: with spicy lamb meatballs, potato dumplings with Orda cheese, fresh spring vegetables and a light stock refreshed with herbs. The stable crowd favorites are already playing an important role: the steak and the cottage cheese pancakes are already dishes that guests return to again and again.

Restaurant and bar in one space 

The operation of SIGNO is consciously built on several layers. In addition to the à la carte menu available all day, there is also a weekly menu at noon, which is an entry point for the local audience, while not compromising on the use of ingredients. The bar function also plays an important role. SIGNO is not only a dinner venue, but also an evening meeting place for locals, which is proven by the time it has been open since then.

“We didn’t want to create a snobbish place. We imagined a space where the food is delicious, the drinks are good, but at the same time there is a natural relaxedness to the place. Where you feel good and not embarrassed.”

– says Éva Tarnay.

Space, design and brand experience 

The SIGNO Bistro & Bar is a conscious project not only on a gastronomic level, but also on a visual and branding level. The interior design concept is by Géza Ipacs, who created a clean, urban, yet wine-focused space. The visual world of Soltész wines is also an integral part of the experience: the bottles feature works by artist Imre Bukta, which give the wines character from a contemporary art perspective. This visual direction is also reflected in the design of the space, where the wine labels appear not only as decoration, but as a conscious statement. 

The SIGNO Bistro & Bar thus appears as a new gastronomic player and a complex brand experience in Eger. As a place where winemaking is not a backdrop, but a starting point, and where hospitality is a natural extension of this.