Newtown Bistro: The New Culinary Sensation of the Region
In Szarvas, along the shores of the Holt-Körös and under the shade of swamp cypresses, lies Békés County’s first Bib Gourmand-rated restaurant. The Michelin Guide awards this distinction to establishments offering exceptional quality food at moderate prices. The renewed Newtown Bistro aims to balance local traditions with modern gastronomy.
Szarvas is renowned for its arboretum, natural beauty, riverside guesthouses, and the Water Theatre. Thanks to Newtown Bistro, it is also becoming a gastronomic destination, attracting tourists eager to experience a restaurant recommended by one of the world’s most prestigious dining and hospitality guides.
“The bistro is already visibly contributing to the development of regional tourism,” emphasized owner Bence Szin, expressing optimism that this trend will continue to grow. “The Michelin recommendation is a tremendous acknowledgment not only for the restaurant but also for the region’s gastronomic progress,” he added.
When asked why an economist and a social pedagogue would embark on such a project, the owners replied simply: they love good food and drinks and wanted to share this passion with as many guests as possible in their hometown.
A New Concept for Growth
“For us, managing the bistro has been—openly—a learning process. I believe our new concept brings us closer to the core values of the Michelin Guide,” said Szin. “I started the restaurant with my brother, but this year my wife has joined as my new business partner. Initially, we overcomplicated the concept and tailored it too much to our own preferences. We realized that in hospitality, it’s essential to consider local expectations. To address this, we refined and simplified our dishes in the best sense of the word, creating a more streamlined and accessible menu while maintaining quality, innovation, and the joy of hospitality.”
The new concept heavily incorporates local ingredients. “Chef Zoltán Piltz, who turned down a job in London to join our project, is committed to working with local producers but remains open to high-quality ingredients from other regions of the world,” revealed the owner.
“For several seasons, our handmade burrata from Szarvas has featured as a starter, and local catfish remains a constant on our menu in various forms. Most of our vegetables come from local growers, and we source duck and Mangalica pork from the Great Hungarian Plain. However, if necessary, we even import from France,” added co-owner Szilvia Sziné Pusztai.
“We also pride ourselves on our exceptional wine list and place great emphasis on the quality of our coffee. We offer three distinct coffee options: traditional Italian, as well as domestic and international specialty roasts. This variety is rare in the restaurant industry. Our goal is to make the gastronomic experience of Newtown Bistro accessible to everyone.”
Szarvas Welcomes More Tourists
“The Michelin Guide Bib Gourmand rating is a major professional milestone, and we’re delighted to be the first in the county to receive this honor. It strengthens our team’s belief that we are on the right path and confirms that our vision creates value. Such accolades not only spotlight us but also enhance the gastronomic reputation of the entire region,” said Szin.
According to Sziné Pusztai, the recognition is also a motivator. “We’re thrilled to have achieved this level, but we aim to grow further, showcasing uniqueness not only locally but also nationally and internationally. At the same time, we want to offer dishes that are understandable and beloved by local guests.”
“This is an ongoing journey of continuous improvement,” Szin stated. “Maximalism defines both us and our team. We strive to deliver the best on every level, whether it’s the quality of food, service, or atmosphere, all to provide guests with a memorable experience. When we travel abroad, we often choose restaurants based on the Michelin Guide. I hope this recommendation for our restaurant will similarly encourage many to visit Szarvas’s newest landmark, and we aim to provide them with an experience worthy of that recognition.”
