The Hortobágy Inn is the most valuable
architectual monument of Hungarian catering trade from the 17th
century. This and its neighbouring church-sized cart-shed are the
oldest buildings of the Puszta. The city of Debrecen built the first
"korcsomaház" (pub house) for the tired and thirsty wanderers here
in 1699, thanks to the facts that King Leopold I. affirmed the old
right of toll of Hortobágy settlement, and Sámuel Diószegi, town
senator and postmaster assigned Máta bridgehead for a horse-changing
point of the Debrecen-Pest post trail.
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The old building that was rebuilt in
1737 and 1777 is now the main section of the L-shaped eastern wing.
A new rest-house was built separately beside it in 1781. These two
buildings were later connected with vaulted rooms with cellars.
Its beauty, atmosphere and folkloristic romanticism makes it the
incarnation of "csarda" today. The Inn, opposite one-time cart-shed
(now Shepherds' Museum) and the Nine-Arched Bridge compose a unique
collection of architecture.
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The Hortobágy Inn has had many famous
guests of Hungarian arts and literature. It has hosted Prince Ferenc
Rákóczi II., Berzsenyi, Kazinczy, Kölcsey, Csokonai, Vörösmarty and
Arany poets, Móricz and Jókai writers, Liszt, Bartók and Kodály
composers and Count Széchenyi politician among others. A memorial
plaque by Richárd Füredi says, that Sándor Petőfi wrote his song
beginning with "Hortobágyi korcsmárosné angyalom..." ("My Dear
Innkeeper's Lady...") here in 1842.
Under the archway of the pub is
the memorial plaque of the writer Zsigmond Móricz, who first
visualized the National Park. The plaque was made by the sculptor
Árpád Somogyi.
The more than 300 years old Hortobágy Great Inn, part of the
World Heritage at the head of the famous and most photographed
Nine-Arched Bridge, serves its guests every day from 8.00 a.m.
til 10.00 p.m.8-22 with local meal specialities.
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Meals from organic Hungarian Grey Cattle meat
Sirloin hunter's mode, with crispy potatoes (bio-sirloin
with goose liver, mushrooms and brown gravy)
Sirloin slices major-domo mode with princess potato
(bio-sirloin with seasoned butter, grilled on lava rock)
Hortobágyi meat filled crepes
Grey cattle veal in paprika sauce with dumplings
Stuffed roast veal with dill flavoured corn porridge and
ewe cheese
Organic salami of the Hortobágy (specially spiced Grey
Cattle and Mangalica pig meat with paprika)
Prime veal good woman's mode with fried mushroom and
diced potatoes
Goulash cooked in the stew pot
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Meals from organic water buffalo meat
Buffalo stew soup with tarragon
Spicy fingers of the Puszta (minced buffalo meat,
seasoned with many kinds of spices, grilled on lava rock)
Hungarian flavour buffalo stew with shepherd's egg
barley* (buffalo meat stewed with onions, tomatoes and paprika, with
potatoe and egg barley)
* barley: see more info here
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Meals from organic Mangalica pig meat
Pigman's soup with egg barley, green beans and sour cream
Highwayman's roast with onion-flavoured potatoes and plums in red wine
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Meals from organic Guinea-fowl meat
Guinea-fowl soup with home made pasta
Meals from organic Racka sheep meat
Mutton stew with boiled potatoes
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Hortobágyi shepherds' specialities
"Slambuc" (shepherd's dish prepared from pasta and
potatoes, cooked in a stew-pot on an open fire)
"Lebbencs" soup (from sauted homemade pasta and
potatoes with paprika)
Knuckle of lamb tripe with boiled potatoes
Hortobágyi goose liver in its own fat, with toast
Stripedd duck breast stewed in wine, with cracklings
Drinks from organic fruits
Organic plum brandy of Tarpa
Chardonnay of Eger
Cabernet Sauvignon of Eger
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Hortobágyi Nagycsárda
4071 Hortobágy, Petőfi tér 2.
Phone: 06 52 589 144
Phone: 06 52 589 339
Fax: 06 52 589 338
E-mail: csarda@hortobagyikht.hu
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