Creative and colourful dishes

“Opened on 18th June, Dereszla Bistro adds to a still short list of top-tier restaurants that aim to elevate the Tokaj food experience to a new level. Built on the former site of an old distillery in the village of Bodrogkeresztúr, the new eatery is nestled in between Dereszla’s winery building and their wine shop just across the street, and can seat guests both indoors and on a set of staggered terraces, overlooking River Bodrog. The initial menu features bistro-style dishes at moderate prices and is expected to change frequently” – reported Gergely Somogyi, writer and owner of Tokaj Today.

After a short period of “soft opening”, the bistro now operates fully, being open every day. As a bistro, you must not expect a thick book of menu, a few starters, a few main courses and a few desserts are available, but these plates change frequently. An example for a creative dessert: Bodrogkavics (literally ‘the pebbles of River Bodrog’) mousse cake with caramellized chocolate crumble and Furmint sorbet.

Wine sortiment – wide enough

The above recommended dessert needs a sweet Furmint wine, and we need not worry – Dereszla Bistro has a good range of wines. The place belongs to Dereszla Winery, and certainly all Dereszla wines are available (by the glass as well), yet the new restaurant features exciting wines from the “colleagues”, too, from superstars (like Szepsy, Patricius or Sauska) to smaller scale, but great wineries (like Gizella or Carpinus). Wines from other regions are also available, therefore red wine lovers can also have a good time here. Some foreign wines are also included in the wine list like Champagne Taittinger, Jolie – Pitt & Perrin Miraval Rosé 2020 from Provence or Sepp Moser Riesling von der Terassen 2018 from Kamptal, Austria. As for bubbes, Dereszla offers two types of bottle fermented sparkling wines, Dereszla Vintage and Dereszla Prestige Reserve. This later one is made exclusively from Furmint grapes, extra brut (3.8 g/l residual sugar) and spent 14 months on the lees, while Dereszla Vintage (made of Furmint and Hárslevelű) spent 18 months on the lees. Salut!

Dereszla Bistro

3916 Bodrogkeresztúr, Kossuth utca 2.

Tel.: +36-30-678-2273

bisztro@dereszla.com

About the award

Wine Spectator’s Restaurant Awards recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers. “To qualify for an award, a wine list must present complete, accurate information, including vintages and appellations for all selections. Complete producer names and correct spellings are mandatory, and the overall presentation of the list is also considered.” Lists that meet these requirements are judged for one of the three awards (Award of Excellence, Best of Award of Excellence, Grand Award). “Through the economic crisis triggered by the coronavirus pandemic, wine has continued to be a source of pleasure for diners and of profit for restaurants. The Wine Spectator team is pleased to recognize the achievements of nearly 3,800 restaurants, hailing from all 50 states and 80 countries and territories, that have demonstrated the passion and devoted the resources to create outstanding wine programs.”
At Wine Spectator’s Restaurant Awards submitted wine lists are evaluated, and submission has a fee: 475 USD (375 USD was the early bird price). In 2008 there was a fraud: a non-existing restaurant was awarded. Since then the procedure has been much more rigorous and the team attempts to visit more and more applicant restaurants.
More about Wine Spectator’s Restaurant Awards

Felix – a wine bar with a champion
As we reported earlier, Felix Kitchen and Bar features the sommelier champion of Hungary, Máté Horváth. No wonder, the wine list is massive and exciting. A good range of wines are available by the glass, and many more can be ordered by the glass thanks to Coravin. In our earlier article we recommended three dishes paired with a corresponding wine from Felix menu: Haraszthy Sauvignon Blanc 2016 (Etyek), Kreinbacher Prestige Brut (Somló) and Eszterbauer Nagyapám Kadarka 2017.
Read our earlier article

Fiaker – the tastes of the Monarchy

This new wine bar and bistro dedicates its menu and wine list to the era of Habsburg Monarchy, the age when Hungary was part of the Austro-Hungarian Empire. Therefore wines from ex-Monarchy countries are featured – 400 wines, and the selection is renewed in every three weeks –, and as for the kitchen, guests are invited to enjoy morning brunch with sparkling wine, lunch, afternoon snack or a delicious dinner. “Strudel” stuffed with tomato, cheese selection from the Alps, Wiener crepes and of course the famous Wiener Schnietzel are on the menu. Daily menu is also available for only 1590 HUF (4.8 euros). The Hungarian wine selection of Fiaker is exciting and helps guests discover many hidden treasures with wineries like Balassa, Gizella or Préselő from Tokaj, Kolonics from Somló, Tóth Ferenc from Eger or Borbély Family Winery from Badacsony. From Borbély the Karós Olaszrizling Limited Selection (only 1000 bottles are made) and also Borbély Kéknyelű are available.