Amazing non-alcoholic drinks that we absolutely love!

So, what exactly will we talking about?

- Papi Restaurant & Farm: Non-alcoholic cocktails from farm to bar

- Platán Tata: Fermented drinks and non-alcoholic classics in Tata

- Kistücsök Food & Room: Fig leaf syrup in Balatonszemes

- Natura Hill: Sour cherry and cascara kombucha in Zebegény

- 42 Restaurant, Esztergom: Apple and dill water kefir

- Lokal at the Lake, Fonyód: Homemade iced tea and ‘fizz’

A life-affirming offering, the preservation of values spanning generations, and a ‘farm-to-table’ concept – this perhaps best defines Hubert Hlatky-Schlichter’s latest gourmet venture, Papi Restaurant & Farm. Tucked away on his father’s former estate, this elegant yet rustic restaurant is now an exciting haven for the ‘slow’ lifestyle. The menu features fresh, locally sourced dishes, which can be combined perfectly with both alcoholic and non-alcoholic drinks.

One of their most exciting non-alcoholic drinks is the herbal soda, based on a house-made oxymel – that is, a mixture of honey and vinegar. In the process – to quote the poetic words of sommelier Barnabás Litavszky – the fragrant aromas and flavours of the fruitful days are bottled and preserved for the winter months, evoking the garden’s life-giving moments once more. The honey comes from a beekeeper in Szentendre, whilst the vinegar is made on-site from oxidised wines. The blend includes, amongst other things, special herbs from the farm, bergamot, dragon’s blood and shiso; after a long ‘rest’, it is mixed with soda water before being served to guests.

Platán Bistro, which holds a MICHELIN Bib Gourmand award, and the establishments operating under the Platán Tata brand are progressive, exemplary players on the domestic gastronomic scene. Their non-alcoholic range was already noteworthy at a time when the gastronomic world was only just beginning to discover the untapped potential it held. At present, there are a total of 13 different types of fruit syrups and lemonades to choose from, and you can also sample fermented drinks, kombucha and water kefir. In addition, you can of course order classic long drinks in alcohol-free versions.

One of our favourites is a real speciality: Loimer Traubensaft is a non-alcoholic grape juice made with added carbon dioxide, based on the Donauriesling grape variety. The high acidity, natural residual sugar and the structure of the bubbles combine to create a fantastic aperitif. Incidentally, this Austrian winery, founded by Fred Loimer, has been involved in viticulture and winemaking since the early 1990s. Interestingly, the winery was among the first to switch to biodynamic farming methods, and in 2007, it became a founding member of the BIODYN biodynamic winemaking community.

For Balázs Csapody, the founder of Kistücsök Food & Room in Balatonszemes, it has always been important to use seasonal, local ingredients. This is no different when it comes to making drinks: for many years now, they have been making their own syrups, including elderflower, ginger, lime and raspberry. Alongside the syrups, water kefir has also long been produced in Kistücsök’s ‘witch’s kitchen’, featuring on the drinks menu in a variety of fruit and herb combinations. Among the flavours, you’ll find specialities such as strawberry and basil, strawberry and rhubarb, furthermore, a combination of basil, sage, tarragon, rosemary and mint.

Despite our love of water kefir, our favourite is actually a new addition to the drinks menu: the fig leaf syrup. As you can see, whenever the Kistücsök team uses a new ingredient, they try to make the most of it. This is exactly what happened with the figs: the leaves left over after the fruit had been processed were turned into a special syrup!

Based in the Börzsöny Mountains, natu.farm is a Hungarian workshop specialising in non-alcoholic and naturally fermented drinks. The venture grew out of the gastronomic and sustainability philosophy of Natura Hill in Zebegény, which holds a green MICHELIN star. Its team is reimagining what goes into the glass using local ingredients, fermentation and exciting flavour pairings. Behind the production of these drinks lies a farm of nearly 100 hectares – comprising an organic orchard, herb garden and vegetable patch – where they grow their own ingredients.

One of SCUBA’s most exciting offerings is the sour cherry and cascara kombucha. In this fruity and tangy drink, cascara – a valuable by-product of coffee cherry processing – comes to life. In 2026, the drink received the Inno d’Or – Innovation of the Year award and a two-star Great Taste rating. It is also worth trying ZUZMO water kefir, available in lemon verbena and fig leaf flavours, as well as NATU POP – natural sparkling drinks made exclusively from Hungarian ingredients and packed with plant fibre. The latter is available in sea buckthorn–basil, sour cherry–tarragon and cucumber–mint flavours in the offer of Natura Hill.

The MICHELIN-starred 42 Restaurant is located in the centre of Esztergom, where local flavours and high-quality, seasonal ingredients play a prominent role in its cuisine. Executive chef Kevin Szabó’s work is also inspired by various culinary cultures around the world. This approach is also reflected in the non-alcoholic drink pairings: the drinks are not treated simply as alternatives, but as an integral part of the menu, complementing each course with their aromas, intensity, acidity and texture.

The non-alcoholic pairings are primarily based on kombucha and water kefir, using fresh, seasonal ingredients wherever possible. One of the special items – and one of our favourites – is the apple and dill water kefir, which was first created for a French-themed evening. The drink’s fresh acidity is complemented by a clean apple flavour and the spiciness of dill. The drink is a good example of 42’s approach: rather than trying to compensate for the absence of alcohol, they create a drink with its own distinct character that is closely linked to the dish in question.

Located in Fonyódliget, just 200 metres from the shores of Lake Balaton, Lokal at the Lake’s menu is based on high-quality ingredients sourced from local producers. The owners, Janka Gelencsér and Richárd Csillag, also run a farmers’ market in Nagykanizsa, therefore their suppliers are also their friends. At this MICHELIN-recommended restaurant, alongside local ingredients, there is also a selection of house-made drinks; recently, they have been paying particular attention to their non-alcoholic range.

Kombucha has been part of the repertoire for years, and the range has now been expanded to include house-made fermented drinks made from seasonal or preserved ingredients. New additions include melon- or mint-based ‘fizz’ drinks, which are made special with egg white and soda water. The homemade iced tea is made with verjuice and home-brewed syrup, whilst the cucumber spritzer was also a favourite on the summer menu.

“As a market-leading finance company with 35 years’ experience, we can see day by day that good decisions always pay off in the long run. This is true in many areas of life, including transport. Many people don’t realise it, but even a small amount of alcohol can affect concentration, reaction times and situational awareness. That is precisely why we are delighted to see that the range of non-alcoholic drinks is now extremely varied and exciting. Whether at a dinner, a get-together with friends or a special occasion, we don’t have to miss out on the experience in order to make a conscious and responsible decision,” says Ildikó Schreiber, Head of Marketing at Euroleasing Zrt.