In the heart of Gemenc Hill, right next to the Danube you can find a little inn. The traditional Hungarian fish soup is made the same way by Gabor Tinusz as it was decades ago by his grandfather. He and his wife, Ágnes Végel opened Rév Csárda in 2012. Their goal was to bring back memories of careless summers, and to champion the local, traditional cuisine and recipes. The restaurant is small, but with heart, and soul.
The chef, Ferenc Kocsis (originally from the Hungarian part of Serbia) has over 30-years of training, and his fish soup could easily be world famous. Attila Jámbor is in charge of the “non-fishy” menu, and the beautiful, home made sourdough breads. The menu is short, but to the point, with a beautiful dessert menu, and a fantastic wine list.
We cook and bake, for everyone who is open to quality dining. We wanted to bring back the flavours of our childhood and show it to everybody who walk through our door. We are in no rush, and so shouldn’t our guests be. (Gábor Tinusz)