The restaurant is situated next to the main road E5, at the 71st km stone. The thatched building has a typical Hungarian demotic architectural character. The walls inside are decorated with traditional tools and household objects. The walls of the smallest room (Bozsó Room) are adorned with Bozsó János’s beautiful paintings.
In front of the building there is an observed parking place and a brand new colourful playground can be found.
Next to the Old Tanyacsarda you can find the first Farm Museum of Hungary.
The restaurant is an à la carte restaurant, but it can be a perfect venue for family events, corporate lunch/dinner, meetings, trainings and weddings as well.
| Area (m2) |
Altitude (cm) |
Theatre (person) |
Classroom (person) |
U-shape (person) |
Banquet (person) |
Natural light | Air-conditioned | Unlimited internet availability |
|
| Öreg Csárda /a’ la carte/ |
120 | 290 | 100 | + | + | ||||
| Bozsó terem | 48 | 265 | 50 | 30 | 32 | 50 | + | + | |
| Különterem | 76 | 290 | 90 | 50 | 66 | 80 | + | + | + |
| Pandaj-Palotai szárny | 200 | 300 | 160 | 100 | 180 | 200 | + | + | |
| Kerthelyiség | 380 | 80 | 200 | + | equipped with humidor ventilator | + | |||
| Muskátlis terasz | 150 | 290 | 150 | 100 | 80 | 120 | + | + | |
| Muskátlis kerthelyiség |
100 | 80 | 150, and unlimited |
+ | + |
You can choose rooms for your event according to your wish but please take notice of the above mentioned sizes!
We suggest New Tanyacsárda for groups with bigger number of guests.
E.g.: partner party, family day for companies, wedding
The New Tanyacsarda is situated on the Great Hungarian Plain, 63 km far from Budapest between Lajosmizse and Felsőlajos. It can be found 400 m far from the main road Nr. 5.The establishment lies on a territory of approximately 50 hectares. Its picturesque environment has a romantic atmosphere.
Considering the features of the area and buildings of the New Tanyacsarda it is a perfect venue for groups with a large number of participants and for all-day events.
We have had more significant events with more than 2 thousands of guests on numerous occasions.
| Area (m2) | Altitude (cm) |
Theatre (person) | Classroom (person) |
U-shape (person) |
Banquet (person) |
Natural light | Air-conditioned | Unlimited internet availability | |
| Zöld terem | 220 | 500 | 100 | 100 | 200 | 220 | + | + | |
| Barna terem /"L" shape/ |
204 | 290 | 300 | 180 | 160 | 200 | + | + | |
| Somodi szín | 50 | 500 | 60 | 40> | 40 | 50 | + | ||
| Nagy szín | 440 | 500 | 600 | 360 | 300 | 400 | + | Equipped with humidor ventilator | |
| Kemencés ház | 260 | 500 | 300 | 200 | 150 | 200 | + | Equipped with humidor ventilator |
KETTLE GOULASH / For 5 people/
700 g beef shoulder
100 g lard
200 g onion
50 g garlic
10 g ground caraway seeds
20 g salt
150 g lecsó (tomato, onion and pepper stew)
1 chilli pepper
1 kg potatoes
50 g green pepper
50 g tomatoes
1 portion of small dumplings
20 g sweet ground Kalocsa paprika
Preparation:
Dice the meat. Grease a large cooking pot and place the beef bone at the bottom and cover with layers of pieces of meat and diced onion. Place the caraway seeds, crushed garlic, fresh peppers and tomatoes on top of the meat and onions. Put half of the chilli pepper in before cooking, and add the other half when the dish is half cooked. Cook on a low heat and after cooking for a few minutes add the chopped potatoes and ground paprika. Add the celery leaves and boil until the potatoes are almost cooked before adding the small dumplings. Serve while hot.
ROASTED GOOSE LIVER /For 5 people/
800 g goose liver
800 g goose fat
20 g salt
ground pepper
bay leaf
200 g onion
200 g tomato and pepper
a bunch of celery leaves
Preparation:
Peel the onions and slice finely. Slice the tomatoes and peppers and add the bay leaf and celery leaves to the vegetables before placing in a casserole dish. Season it with salt and barbecue grill mix. Place the goose liver on the vegetables followed by the goose fat. Cook in a moderately heated oven. Once the fat has melted use the liquid to base the liver and roast until ready. When ready slice the liver and serve on a plate garnished with the onions, peppers and tomatoes.
SCONES WITH GOOSE CRACKLING /For about 20 scones/
500 g flour
200 g pieces of goose crackling
20 g yeast
100 ml milk
200 ml sour cream
100 g margarine
2 eggs
100 ml white wine
10 g salt
ground pepper
Preparation:
Sift the flour into a bowl. Gently warm the milk with a little sugar. Remove the pan from the heat and crumble the yeast into the milk. After a few minutes pour the yeast mixture into the flour. Melt the margarine and add this to the flour and yeast. Then add the melted margarine and some of the wine. Add the salt, ground pepper, sour cream and half the goose crackling. Knead all the ingredients together and leave to stand in a warm place for 15-20 minutes. Flour a baking board and again knead the dough and fold in the rest of the goose crackling. Roll out the dough to a thickness of about 1-2 cms and using a pastry cutter, cut out the scones and put them onto a greased baking tray leaving enough space between each scone to allow them to rise in the oven. Leave to stand for a few minutes before glazing the scones with the beaten egg whites. Bake in a medium hot oven until golden brown.
BEAN CASSEROLE WITH SMOKED GOOSE /For 5 people/
1,70 kg smoked goose breast
800 g dried beans
100 g onion
10 g garlic
100 g pearl barley
20 g salt
20 g ground pepper
150 g flour
20 g sweet ground Kalocsa paprika
3 eggs
beef suet
Preparation:
Use large white beans and rinse before leaving to soak in cold water for 4-5 hours. Then place the beans in a large casserole dish with the finely chopped onions, paprika, flour, crushed garlic, pepper and barley. Mix ingredients and place the goose breasts on top before adding enough water to cover the meat and beans. (Beef suet can be added to give extra taste). Cover the dish and cook in a medium hot oven for 4-5 hours. Half way through cooking add three whole eggs and leave to hard boil. When the meat is tender remove it from the casserole. Serve in the casserole with sliced hard-boiled eggs and sliced smoked goose.
CATFISH IN SOUR CREAM /For 5 people/
1,5 kg catfish
1,5 kg potato
150 g flour
200 g smoked lean bacon
200 g onion
10 g sweet ground Kalocsa paprika
40 g salt
ground pepper
30 ml oil
100 g green pepper
100 g tomato
200 ml sour cream
1 bunch of celery leaves
Preparation:
Clean and scale the fish before marking and salting the meat. Leave to stand before frying. Roll the fish in flour seasoned with ground paprika and fry in hot oil. When ready place on an oven proof dish and season with ground black pepper and pour on the sour cream. Bake until golden brown. Meanwhile prepare the garnish. Cut the bacon into small pieces and sauté. Remove the meat and fry the chopped onions in the fat. Cut the peppers and tomatoes into larger pieces and add these to the sautéed onions. Fry the potatoes in a deep fat fryer or chip pan. Remove when crisp and golden brown and mix with the onion-vegetable mix and bacon. Add salt, pepper and chopped celery leaves to taste. Serve the fish on a wooden dish with chips and mixed vegetables. Garnish the fish with a whole baked pepper and tomato and large piece of marked bacon arched around the tomato and pepper to look like a cook bird’s crest.
FARMHOUSE PLATTER /For 5 people/
200 g home-made salami
250 g smoked ham
200 g smoked lean bacon
250 g pork brawn
200 g liver spread/paté
1 lettuce
1 leek
1 bunch of radishes
100 g tomato
100 g cucumber
50 g onion
50 g hot chilli pepper
3 eggs
200 g ewe cheese
50 g onion
5 g sweet Kalocsa ground paprika
3 g ground caraway seeds
100 ml sour cream
100 g butter
Preparation:
This dish is ideal for breakfast, hors d'heuvre or mid-morning snack. Slice and cut the home-made salami, sausage, ham liver paté and brawn into different sized pieces. Arrange the cold meats on a wooden platter and garnish with the salad vegetables. Hard boil the eggs, slice when cool and serve alongside the meat. Use the fromage frais or quark to make a cheese spread (for best results, use ewe-cheese). Mix the cheese with a carton of sour cream and a knob of butter. Add half a diced onion and flavour with caraway seeds and ground paprika.
To make the spread: Press the ewe cheese through a sieve and add the finely ground caraway seeds, ground paprika, sour cream, finely chopped onions and the butter. Mix together well until it is light and fluffy.
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