Liget Royal Restaurant Hévíz 8380 Hévíz , Petőfi u. 7. +36304281770 | ligetheviz@gmail.com

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„Stargerichte“ im Liget Royal Restaurant in Hévíz: Gebratene Hähnchenbrust mit Süßkartoffeln, Spinat, Feta und Granatapfel – Tei

Dieses Gericht war eines unserer Lieblingsgerichte auf der wöchentlichen Mittagskarte. Deshalb haben wir beschlossen, wenn wir Hähnchenbrust in die Sp...

2025-07-14
Neuigkeiten

“Star dishes” at Liget Royal Restaurant in Hévíz: Roasted chicken breast with sweet potatoes, spinach, feta cheese, pomegranate

This was one of our hit dishes on the weekly lunch menu, so we decided that if we were going to add chicken breast to the permanent menu, this should ...

2025-07-14
News

Die „Stargerichte“ des Liget Royal Restaurants: Cordon Bleu aus Schweinelende, Balaton-Käse, Kartoffelpüree und Herzsalat – Teil

Cordon Bleu ist eines unserer Lieblingsgerichte auf unserer Speisekarte und wird von unseren Gästen geliebt. Die Version des Liget Royal Restaurants b...

2025-07-02
Neuigkeiten
“Star dishes” at Liget Royal Restaurant in Hévíz: Roasted chicken breast with sweet potatoes, spinach, feta cheese, pomegranate

“Star dishes” at Liget Royal Restaurant in Hévíz: Roasted ch...

This was one of our hit dishes on the weekly lunch menu, so we decided that if we were going to add chicken breast to the permanent menu, this should be it! – says Tamás Bódis, chef at Liget Royal Restaurant in Hévíz.
Liget Royal Restaurant's "star dishes": Cordon Bleu made from pork loin, Balaton cheese, mashed potatoes, and heart salad – Part

Liget Royal Restaurant's "star dishes": Cordon Bleu made fro...

Cordon bleu is one of our favorites on our menu, people love this dish. Liget Royal Restaurant's version is made from pork loin, Balaton cheese, prosciutto, mashed potatoes, and fresh heart salad – begins our conversation with Tamás Bódis, chef of Liget R...
The “stars” of the Liget Royal Restaurant in Hévíz: perch with dill-cottage cheese polenta, fish soup sauce and bacon crumbs - P

The “stars” of the Liget Royal Restaurant in Hévíz: perch wi...

The real thing is fried on the skin of the perch, and that’s how we make it here too – with a crispy yet crumbly result – explains Tamás Bódis, chef of the Liget Royal Restaurant in Hévíz.
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