Majthényi Présház stands above Balatonlelle among the vines of Kishegy, next to a baroque chapel. The white building was built by the Majthényi family in 1784 and has been a restaurant since 1993. From the terrace you look over the rows of vines to the lake and the hills of the north shore, especially beautiful at sunset. The cellar still works: the Konyári family’s red wines age in its barrels.
Wood oven and wine
The heart of the kitchen is the wood-fired oven. The house classic is oven-roasted goose leg with braised cabbage (5,600 HUF without side when we checked), alongside rosemary lamb shank, oven-baked ribs, cigánypecsenye (garlicky pork with bacon) and wild boar stew. Fish options are fried and Kárpáti-style zander and whole roasted trout. Meat-free, the grilled goat’s cheese with couscous salad is the best choice.
The king of desserts is the mákos guba (poppy-seed bread pudding) with fruit ragout: juicy guba with a tart berry ragout instead of vanilla custard. One 2023 tester wrote that it alone is worth the trip up. The wine list is built on the Konyári winery, from Fecskék through Kishegy and Loliense to Páva.
The terrace
The best view is from the covered terrace facing the lake, but not every table has it, so ask when booking. Inside there are rustic, cosy rooms for cooler evenings. Good for a family lunch or a date, and children and dogs are welcome. Bee-eaters nest in the area too, so a walk on the hill fits in easily.
Good to know
The bill adds up fast: sides are charged separately, plus a 12% service charge. When we checked it was 8,000–15,000 HUF per person. They only give one bill per table, so sort that out in advance with a group. Some 2025 reviews mention inattentive service and small portions, others say the opposite. In autumn and winter, check opening hours by phone.
Who it’s for
Anyone who wants a slow, wine-filled dinner with a sunset, without crowding on the waterfront. Not the place for a quick cheap lunch. But for a goose leg, a glass of Konyári and a mákos guba, the climb is easily worth it.
The person behind the place
From press house to restaurant
The press house was built by the Majthényi family in 1784 for processing and storing wine, not as a restaurant. Around the regime change people still drank wine here with bread and dripping and the odd cauldron of goulash. In 1993 János Konyári turned the building, taken over from the cooperative, into a restaurant. It has since been renovated, the terrace extended, and the wine bar became a proper Hungarian restaurant; the Konyári family's reds still age in the cellar.
Konyári János, founderWorth a taste
Wood-oven goose leg with braised cabbage
Crisp skin, tender meat and tangy braised cabbage. The house's old classic, 5,600 HUF without side when we checked.
Local tip
Leave room for the guba
When booking, ask for a terrace table facing the lake, and arrive before sunset. Leave room for the mákos guba after the goose. With a group, agree on payment in advance, because it's one bill per table.
The BalatonEats meal plan
How to put your meal together
- 01Grilled goat's cheese
With couscous salad, olives and capers. A lighter start, 4,700 HUF when we checked.
- 02Wood-oven goose leg
With braised cabbage, onion mash and a glass of Konyári red.
- 03Mákos guba with fruit ragout
Juicy poppy-seed bread pudding with a tart berry ragout. The most praised dessert in the house.
What guests say
What stays with guests?
Good over the long term: nearly three thousand Google reviews and over a hundred on Tripadvisor. Almost everyone praises the view and the historic setting, and many the goose leg, the wines and the guba. Service and value for money have divided opinion in recent years.
From a larger sample of Google business reviews, 126 Tripadvisor guest reviews, eight detailed Ittjártam.hu reports, five verified Szallas.hu reviews, 77 Hovamenjek.hu reviews and Street Kitchen's October 2023 on-site tasting.+
What brings people back
- Panorama: over the vines to the lake.
- Goose leg: many love the wood-oven classic.
- Mákos guba: a favourite with guests and critics.
- Konyári wines: aged in the cellar, broad wine list.
- Historic setting: a 1784 press house next to a chapel.
!
Good to know before you go
- Bill adds up: sides extra, plus 12% service.
- One table, one bill: no separate payments.
- Few panorama tables: you need to book.
- Mixed service: 2025 reviews are split.
