Szegedi Halászcsárda

Master chef Sándor Frank opened his halászcsárda at the end of last year – the third restaurant of this kind by his family enterprise. They serve fish, pork knuckle and goose liver as the owner believes that well-prepared dishes of Hungarian cuisine are a good basis to build on. It would be foolish to think that foreign guests are only crazy about fine dining. Prices are affordable and the wines and pomace pálinka come from the family’s 3-hectare vineyard on the Great Hungarian Plain. Professional work indeed!