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Idén (2015 tavaszán) voltunk itt sajnos csak néhány napot! Azonkívül, hogy a táj, és a környék is csodaszép a fogadó sem okozott csalódást! A személyzet nagyon kedves, segítőkész mindenben. Pl ajánlottak látnivalót is a környéken, de a Fertő tavi hajókázásra is felhívták a figyelmünket, odatelefonáltak, hogy számítsanak ránk, de mondhatom azt a példát is, amikor Kőszeg látnivalóit ajánlották, és ehhez kinyomtattak egy kis térképet is, mire reggel indultunk! A konyhájuk is kifogástalan! Itt is nagyon kedves a személyzet, de az ételek is finomak, háziasak, és természetesen bőségesek !
Nagyon ajánlom mindenkinek aki erre jár, és szállást keres! Garantálom, hogy nem csalódik, sőt visszatérő vendég lesz belőle is !
Köszönöm utólag is a "Tornácos" minden dolgozójának a szép és felejthetetlen napokat!
Alongside the world of pistachio, salted caramel and extravagant desserts, more and more people are returning to the classics. Not because there is no demand for new flavors – but because the old ones offer something that is hard to replace.
Relaxation is often made up of small details. A slower morning with a frothy coffee, a walk in nature – and somewhere in between, a slice of cake. Not necessarily the most spectacular or trendiest dessert, but something familiar. Something that carries memories.
In recent years, it has become increasingly clear that guests long to return to these flavors. Classic confectionery is coming back into focus – not just out of nostalgia, but because it offers a genuine experience. It’s not overly complicated or excessive – it’s simply good.
The selection of the Tornácos pastry workshop still features classic desserts – think of an Esterházy or Sacher cake, a Linzer or a Gerbeaud slice – while at the same time making room for modern, lighter, new-wave creations. There are always popular favorites and surprising flavor combinations, yet behind them, the classic tastes are still present. Just think of the period when everything was Nutella-flavored, or the currently popular pistachio trend that has even taken over the world of chocolate.
We also spoke about this with Gyöngyi, the pastry chef of Tornácos, who knew from a very young age that this was the path she wanted to follow: “Already during my primary school years, I loved baking for my family, and it made me happy when they enjoyed it.”
In her work, respect for classic flavors goes hand in hand with openness to new ideas. Behind every dessert is a precise, step-by-step process – from preparing the ingredients to the final decoration. Traditional desserts continue to be highly popular among guests, while seasonal specialties are also gaining more and more space. For her, the most important feedback is when guests return and look for the same flavor again.
Returning to classic desserts is often not a conscious decision. It’s more of a feeling. A familiar taste that is easy to connect with. A cake that doesn’t need to be “interpreted” – it simply feels good. Guests’ choices also confirm this: often, it’s not the most extraordinary desserts that sell out first. “Cheese sticks, for example, are an eternal favorite. They are always the first to run out, no matter how much we make.”
Because for a slower afternoon, a conversation, or a slower morning, we don’t necessarily crave something surprising. Instead, we look for something reliable. Something familiar. Something good to return to.
Just like in films, music or stories – in confectionery, too, we return to the same foundations again and again. Not because there is nothing new, but because the old works well.
Perhaps this could be one of the secrets of a “sweet escape.” Take a look at our current selection and package offers, and find the flavor that suits your way of relaxing best!
