{"id":6484,"date":"2016-07-14T02:28:37","date_gmt":"2016-07-14T01:28:37","guid":{"rendered":"https:\/\/haraszthy.hu\/eat\/"},"modified":"2025-11-24T11:14:46","modified_gmt":"2025-11-24T10:14:46","slug":"eat","status":"publish","type":"page","link":"https:\/\/haraszthy.hu\/en\/eat\/","title":{"rendered":"RESTAURANT"},"content":{"rendered":"

Reservations<\/span><\/a><\/div><\/div><\/div><\/div>
A 2006 \u00f3ta m\u0171k\u00f6d\u0151 \u00e9tterm\u00fcnk 2019-ben teljesen meg\u00fajult, a kor\u00e1bbi steakhouse ir\u00e1nyvonal mellett fine dining technol\u00f3gi\u00e1kat is alkalmaz\u00f3 bisztr\u00f3vonallal v\u00e1rjuk a vend\u00e9geket.<\/h5><\/div>
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The restaurant, run by Haraszthy Winery in Etyek, is an excellent reflection of the owner’s multicultural ethos. Carlos Coelho, an Argentinian-born chef who is also at home in Hungary and California, and his international culinary team were delighted to redefine the concept of our restaurant, whereby we have set as our primary goal to offer our guests a perfect, even all-day experience at Haraszthy Winery!<\/span><\/div>\n<\/div><\/div><\/div><\/div><\/div>
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Itallap<\/h3><\/a><\/div>
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Menu<\/h3><\/a><\/div>
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A Matador \u00e9tterem egyed\u00fcl\u00e1ll\u00f3 \u00e9p\u00edt\u00e9szeti megold\u00e1sokkal rendelkezik, szezon\u00e1lis alapanyagokkal \u00e9s magas min\u0151s\u00e9g\u0171 konyhatechnol\u00f3gi\u00e1t alkalmazva a brazil-portug\u00e1l Corporate Chef, Andr\u00e9 Bicalho \u00e9s a Matador s\u00e9fje, Diego Bautista vezet\u00e9s\u00e9vel k\u00e9sz\u00edtj\u00fck maradand\u00f3 \u00e9lm\u00e9nyt jelent\u0151 \u00e9teleinket.<\/p>\n

\"\"Andr\u00e9 Bicalho<\/strong> a vil\u00e1g k\u00fcl\u00f6nb\u00f6z\u0151 orsz\u00e1gait megj\u00e1rta, sz\u00e1mos ter\u00fcleten dolgozott, amelyek k\u00f6zvetlen\u00fcl vagy szorosan kapcsol\u00f3dtak a gasztron\u00f3mi\u00e1hoz. A nemzetk\u00f6zi p\u00e1ly\u00e1n szerzett sz\u00e9lesk\u00f6r\u0171 tapasztalata \u00e9s a k\u00fcl\u00f6nb\u00f6z\u0151 nemzetek konyh\u00e1i \u00f6szt\u00f6n\u00f6zt\u00e9k Andr\u00e9-t a gasztron\u00f3mia ir\u00e1nti elhivatotts\u00e1gra. Nagyj\u00e1b\u00f3l 13 \u00e9vet \u00e9lt Eur\u00f3pa legk\u00fcl\u00f6nb\u00f6z\u0151bb helyein: Spanyolorsz\u00e1gban, Portug\u00e1li\u00e1ban, Angli\u00e1ban, Belgiumban, N\u00e9metorsz\u00e1gban, \u00e9s 6 h\u00f3napos szakmai gyakorlatot teljes\u00edtett a 2 Michelin-csillagos Villa Ren\u00e9 Lalique \u00e9tteremben Jean-Georges Klein s\u00e9f mellett a francia Elz\u00e1sz r\u00e9gi\u00f3ban.<\/span><\/p>\n

Szenved\u00e9lyesen k\u00eds\u00e9rletezik \u00edzkombin\u00e1ci\u00f3kkal, amelyeket azt\u00e1n k\u00fcl\u00f6nleges \u00e9tel k\u00f6ltem\u00e9nyekk\u00e9 form\u00e1l. Az \u00f6r\u00f6m, a kreativit\u00e1s, az innov\u00e1ci\u00f3, az \u00e1lland\u00f3 tanul\u00e1s lehet\u0151s\u00e9ge, valamint az anyaterm\u00e9szet aj\u00e1nd\u00e9ka: a kincset \u00e9r\u0151 nyersanyagok inspir\u00e1lj\u00e1k minden egyes nap, mikor felveszi a szak\u00e1cs k\u00f6t\u00e9ny\u00e9t.<\/span><\/p>\n

Magyarorsz\u00e1gra k\u00f6lt\u00f6z\u00e9se ut\u00e1n h\u00edrnev\u00e9t a Baraka Budapest fine dining \u00e9tterem f\u0151szak\u00e1csak\u00e9nt szerezte Budapesten \u00e9s 2020. okt\u00f3ber\u00e9t\u0151l \u00e9tterm\u00fcnk Corporate Chef-jek\u00e9nt v\u00e1lt a Haraszthy csapat r\u00e9sz\u00e9v\u00e9.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>

Diego Bautista<\/strong> s\u00e9f\u00fcnk, aki gazdag kultur\u00e1lis \u00f6r\u00f6ks\u00e9ggel, \u00e9s mexik\u00f3i-kaliforniai gy\u00f6kerekkel rendelkezik, 2018 \u00f3ta tagja a Matador \u00e9tterem konyhai csapat\u00e1nak.<\/p>\n

\"\"Eg\u00e9szen fiatalon ker\u00fclt bele a vend\u00e9gl\u00e1t\u00e1s vil\u00e1g\u00e1ba, sz\u00fclei \u00e9ttermi v\u00e1llalkoz\u00e1sainak k\u00f6sz\u00f6nhet\u0151en. Tapasztalatait idegenforgalmi \u00e9s vend\u00e9gl\u00e1t\u00f3i tanulm\u00e1nyokkal eg\u00e9sz\u00edtette ki, ami ut\u00e1n m\u00e1r c\u00e9ltudatosan csiszolhatta tov\u00e1bb tud\u00e1s\u00e1t, hogy maga is szak\u00e1ccs\u00e1 v\u00e1ljon. Gasztron\u00f3miai v\u00e9gzetts\u00e9ge kontinenseken kereszt\u00fcl vezette, Amerik\u00e1t\u00f3l Eur\u00f3p\u00e1ig, \u00e9s utaz\u00e1sa sor\u00e1n k\u00fcl\u00f6nb\u00f6z\u0151 orsz\u00e1gokban dolgozott, de igazi szak\u00e9rtelm\u00e9t a nemzetk\u00f6zi haj\u00f3utak fed\u00e9lzet\u00e9n szerezte. 2015-ben szem\u00e9lyes okokb\u00f3l k\u00f6lt\u00f6z\u00f6tt Magyarorsz\u00e1gra, amikor is a Baraka Budapestn\u00e9l tal\u00e1lta meg hely\u00e9t. Itt nemcsak az \u00edzek harm\u00f3ni\u00e1j\u00e1r\u00f3l szerzett tud\u00e1s\u00e1t m\u00e9ly\u00edtette tov\u00e1bb, hanem a text\u00far\u00e1k \u00e9s sz\u00ednek bonyolult \u00f6sszj\u00e1t\u00e9k\u00e1ba is bele\u00e1sta mag\u00e1t.<\/p>\n

Az\u00f3ta itt Etyeken, a Matador \u00c9tteremben a grillez\u00e9s, f\u00fcst\u00f6l\u00e9s \u00e9s bbq technik\u00e1k mester\u00e9v\u00e9 v\u00e1lt. A legb\u00fcszk\u00e9bb azonban a H\u00e1z saj\u00e1t, illetve a tulajdonossal k\u00f6z\u00f6sen meg\u00e1lmodott, \u00e9s \u00e9vr\u0151l \u00e9vre frissen k\u00e9sz\u00edtett felv\u00e1gott v\u00e1logat\u00e1s\u00e1ra.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\u00c9tterm\u00fcnk a kult\u00far\u00e1k soksz\u00edn\u0171s\u00e9g\u00e9t k\u00edv\u00e1nja grill- \/ steakhouse-k\u00e9nt \u00e9s fine-bisztr\u00f3k\u00e9nt k\u00e9pviselni. A f\u00fcst\u00f6s \u00edzeket k\u00f6vetkezetesen \u00e9p\u00edtj\u00fck be az \u00e9teleinkbe, mindig vigy\u00e1zva arra, hogy \u00f6sszhangban legyenek \u00e9s ne terelj\u00e9k el a figyelmet borainkr\u00f3l. Az \u00e9tterem legfontosabb alkot\u00f3eleme a h\u00fasok min\u0151s\u00e9ge, a vil\u00e1g k\u00fcl\u00f6nb\u00f6z\u0151 pontj\u00e1r\u00f3l \u00e9rkez\u0151 h\u00fas alapanyagokb\u00f3l a steak \u00e9telek mellett kolb\u00e1szt \u00e9s felv\u00e1gottat k\u00e9sz\u00edt\u00fcnk. Mindezek mellett nagy hangs\u00falyt fektet\u00fcnk a helyi \u00e9s szezon\u00e1lis alapanyagok haszn\u00e1lat\u00e1ra.<\/p>\n

Az igaz\u00e1n \u00e9rt\u0151 borkedvel\u0151k \u00e9s a gasztron\u00f3mia ir\u00e1nt komolyabban \u00e9rdekl\u0151d\u0151 vend\u00e9gek mellett sz\u00e1m\u00edtunk azokra is, akik nyitottak \u00faj gasztron\u00f3miai \u00e9s kulin\u00e1ris \u00e9lm\u00e9nyekre, sz\u00edvesen kalandozn\u00e1nak az \u00fajhull\u00e1mos nemzetk\u00f6zi konyha k\u00fcl\u00f6nlegess\u00e9geit felvonultat\u00f3 k\u00edn\u00e1latban a\u2019la carte vagy egyedi borvacsora keret\u00e9ben.<\/p>\n

Az \u00e9tterem borv\u00e1laszt\u00e9ka kieg\u00e9sz\u00fcl \u2013 az etyeki t\u00e9telek mellett \u2013 az argentin \u00e9s kaliforniai testv\u00e9rpinc\u00e9szet\u00fcnk v\u00f6r\u00f6sboraival, melyek kiv\u00e1l\u00f3an p\u00e1ros\u00edthat\u00f3ak grill \u00e9teleinkhez.<\/p>\n

Az Etyek sz\u00edv\u00e9ben tal\u00e1lhat\u00f3 Matador \u00e9tterem t\u00f6k\u00e9letesen visszaadja a k\u00f6rny\u00e9k vibr\u00e1l\u00f3 energi\u00e1it mediterr\u00e1n hangulat\u00e1val, az eleg\u00e1ns pinc\u00e9szettel, a mindig ny\u00fczsg\u0151 terasszal \u00e9s medenc\u00e9vel.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Restaurant capacity<\/h3><\/div>
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130 persons<\/p>\n<\/div><\/div><\/div>

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Event capacity<\/h3><\/div>
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Approximately 140-180 persons<\/p>\n<\/div><\/div><\/div>

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Kitchen<\/h3><\/div>
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International, steakhouse<\/p>\n<\/div><\/div><\/div>

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Menu<\/h3><\/div>
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Always fresh seasonal ingredients, excellent steaks and fish dishes, vegetarian and vegan dishes, special desserts<\/p>\n<\/div><\/div><\/div>

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Borlap<\/h3><\/div>
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The restaurant’s wine selection is complemented – in addition to the Etyek wines – with red wines from our sister wineries in Argentina and California, which are excellent for pairing with the grill dishes.<\/p>\n

Most of our products are also available by the glass.<\/p>\n<\/div><\/div><\/div>

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Programmes<\/h3><\/div>
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Wine tasting, wine dinner, wine cellar tour, events, swimming pool<\/p>\n<\/div><\/div><\/div>

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Swimming pool<\/h3><\/div>
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A szabadt\u00e9ri medence \u00e9s napoz\u00f3\u00e1gyak haszn\u00e1lata k\u00fcl\u00f6n d\u00edj (15.000 Ft \/ f\u0151 \/ nap) ellen\u00e9ben lehets\u00e9ges. A d\u00edj nem lefogyaszthat\u00f3. A medenceparti helyek sz\u00e1ma korl\u00e1tozott, a nap\u00e1gyak elfoglal\u00e1sa \u00e9rkez\u00e9si sorrendben t\u00f6rt\u00e9nik.<\/p>\n

A medence v\u00edze nem f\u0171t\u0151tt.<\/p>\n<\/div><\/div><\/div>

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Parking<\/h3><\/div>
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A pinc\u00e9szet parkol\u00f3j\u00e1ban 50 aut\u00f3 k\u00e9nyelmesen elf\u00e9r.<\/span><\/p>\n<\/div><\/div><\/div>

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With children<\/h3><\/div>
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Enjoy family activities on the terrace and playground.<\/p>\n<\/div><\/div><\/div>

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Opening hours<\/h3><\/div>
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\u00c9tterm\u00fcnk nyitvatart\u00e1sa a k\u00f6vetkez\u0151, \u00e1prilist\u00f3l okt\u00f3berig:<\/p>\n

Szombat:<\/strong> 12:00-21:00
\nVas\u00e1rnap:<\/strong> 12:00-21:00
\nKonyha:<\/strong> 12:00-18:30<\/p>\n

\u00c9tteremvezet\u0151 telefonsz\u00e1ma: +36 20 997 1189 <\/a><\/p>\n

Egy\u00e9ni k\u00e9r\u00e9s, priv\u00e1t rendezv\u00e9ny, csal\u00e1di \u00f6sszej\u00f6vetel vagy sz\u00fclet\u00e9snap eset\u00e9ben lehet\u0151s\u00e9g van \u00e9lvezni a Matador \u00e9tterem szolg\u00e1ltat\u00e1sait.<\/p>\n

K\u00e9rj\u00fck, ezesetben vegye fel koll\u00e9g\u00e1nkkal a kapcsolatot tov\u00e1bbi egyeztet\u00e9s c\u00e9lj\u00e1b\u00f3l: info@hvp.hu<\/a><\/p>\n<\/div><\/div><\/div>

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Kutyabar\u00e1t hely<\/h3><\/div><\/div><\/div>
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