GRAEFL MAJOR Kétútköz

Chef Ádám Gyűjtő’s philosophy at GRAEFL MAJOR centers on a zero-kilometer ecosystem, where heirloom vegetables and pasture-raised game from the estate dictate the daily menu. Located in Poroszló, the kitchen operates with a deep respect for Hungarian heritage, employing traditional curing methods that result in dense, concentrated textures. The aroma of wood-smoke and wild lavender from the gardens infuses every preparation, notably in the signature stuffed kohlrabi with pickled mulberry. Technique is evident in the six-course degustation, where slow-braised venison is served in a rich jus clarified to a mirror-like sheen. The artisan bread, baked daily from on-site wheat, yields a thick, crunchy crust and a moist crumb. Every plate reflects the raw, unadorned beauty of the Heves county landscape, delivered with a presentation that honors the Slow Food movement. This is a culinary experience where technical precision meets a profound commitment to sustainable agriculture and seasonal authenticity.