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Szeptemberben négy napot töltöttünk a panzióban. Csak felsőfokban tudunk beszélni az élményeinkről. Segítőkész személyzet, ésszerűen berendezett, tiszta szobák, fantasztikus kiszolgálás az étteremben, kifogástalan minőségű, ízvilágú ételek hatalmas adagokban. Az ajándékvásárlás lehetősége helyben jó ötlet. Kellemes meglepetés volt a mozgáskorlátozott parkoló. Mindent egybevetve elmondható, hogy pontosan azt, vagy még kicsit többet is kaptunk, mint amit eddigi tapasztalataink alapján elvártunk. Köszönjük. Biztosan visszajövünk.
Mi 10 csillagot adunk a Panziónak és örömmel ajánljuk ismerőseinknek.
Welcome the thoughts of Zsolt Ferkis, the head chef of Tornácos about his career path, what cooking means to him, and the principles that guide the kitchen on a daily basis.
His journey began quite early, even if the direction wasn’t entirely clear at the early stage. Although other areas of hospitality also attracted him initially, during his school years he gradually turned towards the kitchen. A former instructor of him played a defining role in this, guiding him not only professionally but also personally. Ultimately, this experience strengthened his decision to pursue a career as a chef.
One of his most important kitchen principles is simple, yet meaningful: to gain the very best out of each and every ingredient.
“We aim at serving our Guests meals that we also would enjoy.”
This approach reflects the style of the Tornácos kitchen. The dishes are built on tradition while embracing international influences – classic foundations, refreshed and adapted to contemporary tastes.
Seasonality plays a key role. As the seasons change, so does the kitchen: wild garlic appears in spring, followed by asparagus and fruits, game dishes in autumn, and heartier meals in winter. The use of local ingredients is also essential, as they not only offer quality but also align closely with the kitchen’s philosophy.
For Zsolt, there is no “favorite ingredient” – every ingredient is a new challenge, a new opportunity to create something that works well. The daily life in the kitchen reflects this complexity. A day is not just about cooking: planning, organizing, sourcing ingredients and managing the team are all part of the job.
Each day unfolds differently depending on the Guests, whether there is an event or group visit, and how the current menu is structured. Task allocation, timing and preparation all contribute to ensuring Guest ultimately having a smooth and enjoyable experience.
What remains constant, however, is the attitude.
“I do what I love, in a place where I feel good.” This kind of connection to the place and the work is also tangible in the kitchen. The family-like atmosphere, the team and the trust of the owners all contribute to giving freedom in creating the dishes.
If a Guest is visiting for the first time, the chef does not highlight a single specific dish. Instead, he recommends choosing from the current seasonal offers. These dishes are only available at a particular time, and that is what makes them special.
Check out our current menu and seasonal offer! Enjoy the flavors of Tornácos even at home! Take a look at our weekly menu and order for home delivery!
