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Pajta means ‘barn’, which is where it all began for Flóra and Ferenc – in the small barn beside this glass-fronted restaurant. The whole complex has a natural feel, from the beautiful meadow to the two-storey, nature-inspired forest lodges 1km down the road (they arrange transportation). Menus change with the seasons and perfectly reflect the area, championing produce from Őrség in historical Hungarian dishes. Fermenting and pickling are a feature, adding a welcome punch to the flavour-packed creations. Neighbouring Austria and Slovenia join Hungary for a tri-country wine pairing experience.

It is the fifth generation that now confidently stewards this small gem, one of the most interesting restaurants in the region. The cuisine is deeply rooted in the territory, reread with modern accents and elevated by raw materials of great quality, handled at times with elegance, at others with a more rustic touch. The duck pâté with buckwheat toast and hazelnuts, the dödoli – potato and grain dumplings – with mushrooms, and, among the desserts, the not-to-be-missed prekmurska gibanica are but a few of the dishes capable of making one fall in love with a truly extraordinary cuisine.