Sauska 48

The executive chef passionately wanted to be a cook from the age of twelve, and to this day he is most deeply inspired by the flavors of home.
It is important for him that his dishes evoke memories, but still provide a new experience this is the main feature of his style of duality, even in his detailed plates there is always the warmth of home cooking.

He spent a critical decade and a half of his life traveling and working in the world of fine dining, from Budapest to Austria then United Kingdom, the USA and Japan.
He likes to teach, and all are happy to learn from his experiences. Many leading members of the contemporary generation of chefs can call themselves his students.

His favorite from the wider world is Latin American cuisine, whose explosive flavors and rich world of spices often appear in the dishes he composes, creating exciting harmonies with the flavors of Hungarian cuisine.

Sauska 48`s restaurant manager originally planned to become an architect; his student years were shaped by mathematics, chess, and sports. Along the way, however, he discovered a passion for hospitality. Summer shifts behind the bar in Pécs laid the foundation: this is where he realized how much he enjoys working with people, and how naturally he handles pressure and responsibility. He later earned a mixology certificate and a professional qualification, and he now aims to complete his studies in Business and Management at the University of Szeged.

His love for Baranya runs deep. Born in Szigetvár and now living in nearby Márok, he has never been drawn to the stress of big‑city life. His sense of balance comes from his family — his wife and two sons — and from the joy of working in the Villány wine region.

Books mean a great deal to him; his lifelong favourites include „Catch‑22” and „To Kill a Mockingbird”. In the contemporary Hungarian cuisine of Sauska 48, he especially appreciates the exciting Asian‑Caribbean touches. He enjoys pairing his favourite dishes with full‑bodied red wines, though recently our single‑vineyard Furmints have opened his eyes to the beauty of dry Tokaj wines as well.

Everything on our menu that pairs perfectly with a glass of Villány red wine:
A LA CARTE
• Artisanal sourdough bread, red wine butter, Swabian bean purée
• Duck liver terrine, apple compote, walnut cream, salted caramel, brioche
• Pork ear salad, calamari, black aioli, citrus kissed microgreens
• Beef tartare, salt cured lemon, capers, smoked egg yolk cream
• Beetroot carpaccio, horseradish-cashew cream, crispy quinoa, blackberry dressing
• Pheasant ragout soup, gnocchi, crisp vegetables, lime

MAIN COURSES
• Pike perch, layered potatoes, fennel, lobster oil
• Stuffed baby chichen, roasted celeriac cream, quince, lentil jus
• Duck breast&quail leg, red cabbage, roasted pumpkin, cranberry jus
• Mangalitsa cheek&belly, confit potatoes, fermented savoy cabbage, bacon jam
• Red wine braised goat, swabian schupfnudeln, smoked bacon, bean ragout
• Mushroom paprikash, dill-curd dumplings, Kapia pepper salsa, roasted Padron peppers

DESSERTS AND CHEESES
• Cottage cheese dumlings, sour cream, homemade apricot jam, caramelised pistachio
• Poppy Seed ‘Guba’, candied orange, tonka bean vanilla custard, plum sorbet
• Chestnut and dark chocolate, salted vream, chestnut crumble, blackcurrant ice cream
• Cheese selection, spiced fruit preserve, blueberry-walnut bread

Spend an autumn weekend with us, where wine, gastronomy, and the beauty of the Villány countryside come together.