Sáfrány Pisztrángudvar

The family business with decades of history is open from March to the end of November for trout-hungry excursioners. You can have the fish farmed in the trout ponds fresh from the smoker, cooked in its own fat in the oven, but if you don’t like fishbones we recommend choosing the fillet, which comes with a homemade salad. The excellent trout dishes can be tasted both at the Szalajka-völgy farm and at the fish restaurant in Szilvásvárad, but home delivery is also available.