Welcome reception
- Home-baked pogácsa, with bread made from three kinds of flour
- Hand-stretched rétes (Hungarian strudel)
- A finger food selection
Dining
Three ovens, our own chef,
fresh food, carefully plated
The meat, the bread and even the stuffed cabbage are baked in wood-fired ovens — a few metres from your tables. Fresh food, baked here on the spot, is waiting for you.
The moment they will keep talking about
The Pork Knuckle Show
The music starts, the room goes dark, and the crisp oven-roasted pork knuckle arrives in dry ice, lit by indoor fireworks. This is the part your guests will still be talking about years later.
Our oven master has been baking for 25 years, and on the big days he stands alongside the chefs himself. As he puts it: we have three ovens, and each one has a soul of its own.
Three ovens
The fire has been burning since morning
We light the outdoor ovens for every wedding. This is where the meat, the stuffed cabbage and the pogácsa (Hungarian savoury scones) are baked — and the bread too, from three kinds of flour, here on the estate.
“It is a real science: all three ovens have a soul of their own.”
Deák Ferenc — oven master, baking in wood-fired ovens for twenty-five years
The menu
What we put on the table
The dishes are chosen one by one: instead of a fixed package, you get a selection from which your own menu comes together.
Dinner
- Soup
- Roast platter from the wood-fired oven
- Pörkölt (Hungarian stew) from the buffet
- Dessert
At midnight
- Stuffed cabbage from the oven — the Udvarház speciality
The kitchen is led by the family's own chef — alongside the traditional oven-baked flavours, he brings the modern plating.
If someone eats differently
That is not a problem, just let us know in advance. Up to a certain number of guests, we prepare these as well:
- paleo
- gluten-free
- lactose-free
- vegetarian
- vegan
- dairy-free
- sugar-free
Gallery
From the kitchen
Tap any of them to see it up close.
