Our chef, István Oláh, has placed the flavours of Nógrád County at the heart of the castle’s culinary concept.
Confit duck breast with zucchini and bulgur tabbouleh… Coconut-based Tom Kha Gai with Thai basil, venison and lemongrass… These are just a small selection of the compositions created by our head chef for the guests of Prónay Castle. István masterfully blends traditional Nógrád flavours with international cuisines. This is also rooted in his personal background, as he grew up in the region and maintains strong ties to it. He spent his school holidays in a small village, Nógrádsáp – just a few kilometres from Alsópetény – at his maternal grandparents’ home. He considers himself fortunate to have learned from outstanding masters in Hungary, Germany and Italy, yet his favourite dish remains duck roasted in its own fat on a traditional stove, just as his Palóc grandmother used to prepare it.
We would like to introduce István Oláh, who has been responsible for the castle’s gastronomy for four years. He is our versatile chef, and we are proud of his 30-year professional career and deep regional roots. We hope that while reading about him, you may also find answers to the questions: Why Nógrád? Why Alsópetény?
Why Nógrád?
From the chef’s perspective:
“When the management of Prónay Castle invited me to develop the gastronomy concept, the first request was to rely as much as possible on local producers. This is also very important to me, and I actively seek them out. Few people know that Nógrád is a stronghold of pumpkin seed production and truffles, so these ingredients come from local suppliers. We also have our own local dairy supplier from the village, and we source game and smoked products from the region.
At the Petényke producer market, I regularly taste products that I later integrate into the castle’s gastronomy and event programmes. A great example is our Truffle and Lagotto Festival, which recently attracted more than 600 guests.
István Oláh, Head of Gastronomy at the castle.
I aim to reinterpret the flavours of Nógrád County in a modern way for our guests – presenting dishes such as dödölle, palócleves, or stew with dumplings in a contemporary style. At the same time, we also “take” Nógrád flavours abroad, exploring how they pair with Asian aromas or Italian cuisine. We also fine-tune pairings with wines and craft beers. Our beers come from the Rétság brewery, while our wine selection is provided by Csendes Dűlő Winery in Badacsony. Wine dinners, beer tastings and the Prónay Wine Salon are developed together with our sommelier.
“We first taste with our eyes, but it is our nose that awakens our appetite.’ /Brian Wansink/
Personalised hospitality in gastronomy as well
“In the past 10–15 years, I have seen an increasing number of guests with various food intolerances. We pay close attention to this in the kitchen of Prónay Castle; I prepare all dishes gluten-free and typically lactose-free as well. It is also important to us that vegetarian and vegan guests feel fully satisfied.
We primarily serve traditional Hungarian dishes, and thanks to modern technology, gluten- and lactose-free preparation methods do not compromise the experience.
Wherever possible, we take a highly personalised approach. When designing menus for corporate events, I like to know in advance who will attend: lighter dishes for female guests, more robust flavours for male guests, and a different approach for mixed groups.
When a couple plans to get married at the castle, we invite them to our Sunday lunch – a relaxed, atmospheric Sunday dining experience – so we can understand their preferences and tailor the menu accordingly.”
We are very proud that Prónay Castle is a popular wedding venue, and we believe this is not a matter of chance, but the result of our shared work. From the beginning, I have had the opportunity to fully develop professionally here. I have built a strong team with whom we inspire each other. I can work in a beautiful environment, in a fully equipped kitchen, and I am able to realise my ideas without constraints – and that drives me forward. These are highly valuable and not at all common conditions.”