István Akács


István Akács will lead the Pajta kitchen from April 2023. Ten years ago, the flow experience of working in the kitchen committed him to gastronomy as a profession. His career took off in the dessert and then meat courses at Olimpia Vendéglö. He spent two years in the kitchen of Platán Bisztró, where he also managed the street food department. He worked in several positions at the Onyx Restaurant, and also worked in the kitchen of the 42 Restaurant in Esztergom. His way of thinking was shaped by stints in Michelin-starred Scandinavian restaurants such as Norway's Maaemo or Denmark's Noma. He came to Őrség with the inspiration of the months he spent in Mexico, to create unique, culturally complex dishes from local ingredients at a consistently outstanding level, in line with the values that give the Pajta's character, the concept of sustainable gastronomy, that are worth coming around for.


"I feel lucky to be able to present myself as a chef in one of the most progressive restaurants in the Hungarian countryside in the fine dining segment. When I visited the Pajta as a guest, I was impressed by the richness of the landscape, its inherent possibilities, and the way the Pajta's location, architectural and culinary character fit into it. I didn't even think about the invitation for a minute when Flóra and Feri approached me.

I think that a chef has a responsibility to convey a kind of moral conviction through gastronomy. My belief is that a restaurant kitchen should not be wasteful. I believe that the trademark of a chef is his own story, which he offers to guests on a plate expressed in flavors. In addition to respecting the gastronomic traditions of Őrség and the Pajta's own history and defining values, I also consider courage and a willingness to experiment to be an important spice. Instead of reimagined guard meals, I want to offer guests an experience that can only be experienced in the Pajta."

Cseke Gábor


I have been dealing with wine for 20 years. Never the big names, only the true wines, the search for hidden treasures motivated me when developing the wine range. I like the smaller but "hitting" wine list, because if we update it skillfully, we can show our guests a lot of exciting items on these too. Our wine list favors wines from organic farming, limited batches from smaller cellars that faithfully represent their variety and place of production. In recent years, in parallel with my restaurant work, I have also built my own small vineyard in the Zalai Wine Region. I am grateful to the owners of Pajta for supporting me in this as well.

Flóra and Ferenc


We opened our restaurant slowly 8 years ago. Then We were beginners in the industry; we considered only one thing important to do something outstanding. Today we feel we have achieved our goal. We made many friends among our guests. We consider our colleagues almost family members. We source our ingredients in the region; we buy from local farmers. We have mapped the treasures of the surrounding forests and fields.

We love what we do!

Our cuisine is primarily based on the traditional dishes and ingredients of the Őrség, and adds the professional knowledge and technology of modern cutting-edge restaurants.