Páskom feeling of life

It was my old dream to have a restaurant that is far from the hustle and bustle of residential areas, an island of silence and peace nestled in nature. I found this place in my native village, next to the vineyards. For me, this place is the " the hub of the universe". I am a local patriot, I have a thousand ties to the settlement. My ancestors were among the first residents of the village founded by Count Lajos Batthyány in 1802.

Small parcels of land on the edge of the village, which were measured for meadows, pastures, and orchards, were called páskom (Latin measure of area: pascum). We built our guest house in this area, hence the name: Páskom. We planted thousands of plants on the slightly more than 1 hectare area.

Yes, my hobby has always been the love and care of the garden and plants, especially the lawn. We take care of nearly 6,000 m2 of lawn with great care. We mow it every two days with a special cylinder lawnmower, which allows us to "draw" stripes and squares on the surface of the lawn, and many of our guests admire this. We also take care of the many flowers, the herb garden, the orchard, the grapes and the acacia trees, with these we also try to fit into the local environment.

At the destination level, Lajoskomárom is considered a Balaton region, the lake itself is 20 minutes away from here. But here, on the edge of the Tolnai hills, we are a little out of the sight of Balaton travellers - few people "drop in" to us by chance. This has its disadvantages as well as its advantages.

Where you can hide from the busy weekdays. At least our guests write such things in the guest book. If you are a fan of active rest, we recommend that you take advantage of the abundant breakfast offer, then grab your poles and head for one of the certified Nordic Walking routes - there are three, the shortest is less than a kilometre, and the longest is 5.6 km, ending in the winery row of Fülöp Hill. All are of medium difficulty. As a cultural addition, we usually recommend a trip to Dég - the beautifully renovated Festetics castle is a quarter of an hour away - but the Pipó Castle in Ozora is also not far away.

Then, when you return, you can enjoy a little rest in our spa house: we have a 6-person outdoor and a 3-person indoor jacuzzi, as well as an 8-person, panoramic Finnish sauna, which is a great place to detox, especially if you also use the jacuzzi afterwards or our swimming pool, which functions as a plunge pool in winter. They also love the massage chairs. In good weather, some people relax with a book on the terrace of the sauna house, and in winter, they take a long nap to the sound of the crackling fire in the tiled stove.

The kitchen of the Páskom Cottage operates mainly with a bistro-style menu based on the needs of our hotel guests, and provides abundant breakfast with plenty of delicacies from local producers. The Páskom 1802 Gasztroműhely is organically connected to our guest house: a short walk from here, next to a 150-year-old family press house, we have created an elegant cellar restaurant, where you can enjoy a meal in its cellar, covered terrace and vineyard terrace from spring to autumn. This is an experimental place - we opened this year in May with permanent opening hours and a short, seasonal menu, and this autumn we started our cooking courses: during the 4-hour period, the guests and our chef-host, László Csécsei, prepare the dishes together at the chef's counter - this is also an excellent team-building programme. In cooperation with Hungary's best wineries, we often hold wine dinners, and we have even had a beer dinner! It is also an ideal venue for small weddings and engagements but for events of around 100 people I recommend our event marquee on the lawn of the Páskom Cottage - in the summer, it often happens that people say their vows here.

I can briefly express our thinking about hospitality in three words: authenticity, quality, passion. I believe that today, in a place where we almost represent the tourist destination, only above-average performance and quality can lead to results. Be it architecture, gardens, gastronomy and, of course, hospitality. All this cannot be done at a high level without passion, and if the guest feels that it is all authentic, then we can be confident of success. The world is changing, and in order to keep the effervescence of the place, we also have to change, more precisely: we have to see what is worth changing and what we have to hold on to tooth and nail - sometimes even at the cost of sacrifices. That is the basis of our value creation, not always the business plan.