About us

Hi, I'm Richárd Bognár – and hospitality has always been my passion.

I graduated in Tourism and Hospitality in Sopron in 1985. Ever since, I’ve poured my heart into this profession. It’s more than a job — it’s what I love most.

After working for a few years as a waiter and personal assistant, I opened my first restaurant in Austria with my family. But something was missing. I never quite felt at home, and over time, the pull of Hungary became too strong to ignore. One thing was clear: if we were coming back, we’d continue doing what we love — welcoming guests and serving great food.

That’s when I heard a tip about a restaurant called Hársfa possibly being up for lease. As it turned out, it wasn’t.
But after a great conversation with the owner, something clicked. He changed his mind — and in 1994, we moved back to Hungary and took over the restaurant.

Two years later, in 1996, as we were preparing for our wedding, I felt it was time to do something truly special with the place. I wanted to create a restaurant that felt one-of-a-kind — something memorable and full of character.
At first, I imagined a traditional Hungarian csárda — a rustic country inn. But that vision didn’t quite fit. We tried several interior design concepts, worked with many designers, and went through multiple redesigns, but none of them felt right.
Then Ottó Hoffer came to us with the idea of bringing an old mill atmosphere to life. The moment I saw his plans, I fell in love with them. I’m still grateful he helped turn my dream into something even better than I imagined. Today, the look and feel of Hársfa has become so distinctive that others have even tried to copy it.

Now, nearly 30 years later, Hársfa is still a proud family-run restaurant. My wife and daughters are all involved in the day-to-day operations, and together we’re committed to keeping our standards high and our guests happy.

Of course, Hársfa’s reputation isn’t just about the décor. Guests love our generous portions, bold reinterpretations of classic flavours, and the balance between Hungarian and international dishes. No one leaves without a memorable meal.

We work closely with our head chef to update the menu once or twice a year. Planning is half the fun — we explore new food trends, browse dozens of cookbooks, and listen to feedback from our guests. Then we test, tweak, and taste for weeks. Only the most harmonious and unforgettable dishes make it onto the final Hársfa menu.

Our kitchen celebrates the seasons with special menus throughout the year — from Goose Days to Asparagus Weeks. But if you ask our regulars, nothing beats Wild Food Days!

We cook with fresh, high-quality ingredients every day. Whenever we can, we choose local suppliers. We focus on seasonal vegetables and fruits, and use only fragrant, hand-picked herbs. Every dish is prepared with care — and a whole lot of love.