We tasted mushroom paprika in Eger that would make us go back anytime

They had been thinking about opening a restaurant for a long time, for several reasons. On the one hand, they love gastronomy and are always looking for good places, and on the other hand, they wanted a really good restaurant in the city where they could eat at any time. Of course, there are some good restaurants in Eger, but there is always a new place in a county seat. This is how it happened that, making their childhood dream come true and driven by a sudden decision, they opened Signó in the heart of Eger. Of course, this also required the former Depresszó Restaurant, located in one of the best locations in the city, Dobó Square, to be sold.

Signo Bistro & Bar: new name, new chefs, new approach

At first they only thought of more restrained plans, but it soon became clear to them that this would be a completely new place. With a new name, new chefs and a new design. The interior was created by Géza Ipacs, who also designs the labels of Soltész wines. Although this article is not about wine labels, I really like the fact that Soltész wines are decorated with paintings by the artist Imre Bukta from Mezőszeme – and these are also reflected in the restaurant.

Not only has the guest area been renovated, but the kitchen has also been given a completely new look and appliances, and of course a new chef has been appointed. Ádám Gyűjtő is originally from Eger, and he ensures the stable quality in the kitchen. He says that he takes Soltész wines into account, but does not compose the dishes exclusively for them. They serve very high-quality Hungarian cuisine that is not overly thought out. It can mostly be classified as a casual bistro, with premium ingredients and impressive serving.

They cook honestly and in a variety of ways, and it is important for them that the menu is renewed relatively often and that they open up to the gastronomy of other countries and continents in addition to Hungarian dishes. Eger attracts a lot of tourists in the summer, more and more people arrive from Asia and Japan, who are curious about the famous red wines of Eger, and most foreign guests come from Poland. Of course, they are looking for Hungarian dishes, but Signo Bistro & Bar also places great emphasis on local guests, and they want to offer them a frequently changing, colorful menu. As Éva put it: Signo is a real love kitchen, where the two chefs can really work together.

Dishes worth coming back for

It was difficult to choose from the menu, because it was really diverse. In the end, we chose two appetizers, three main courses and two desserts. The Watermelon is a real summer appetizer, I highly recommend it, and of course, don't imagine a simple melon dish. It comes with raspberry-fermented cherry tomatoes and Bükk salty aged cheese, which goes great with it. And of course, the watermelon is not just any kind of thing: it gets a four-day intensive marinating, which is complemented by lime and cane sugar.

The other appetizer is Éva's favorite, the duck liver terrine, which is always a favorite and I also order it with great pleasure. It always goes well with homemade baked cake. And the grilled peach brings the flavors of summer to the plate.

The pumpkin stew in Signo Bistro & Bar's interpretation is anything but traditional: it doesn't contain red pepper – which is a particular good point for me – and the taste is made really fresh by lots of citrus and dill. It arrives on the table lukewarm, and the silky blended vegetable base is topped with fermented butternut squash pieces, which together complete the experience. We get homemade fried catfish as a topping.

The chef is very proud of the steak, so it was obvious that we would try it. Making a good steak is quite difficult, the most important thing is the excellent ingredients that are available here. The aged beef comes from Borsod County, Felsőnyárád, and the rosemary potato mousse is a great choice to go with it. I would rather be swept off my feet with a good vegetable dish, but the steak was also flawless.

Mushroom and paprika reimagined

My absolute favorite was the mushroom paprika. I know that mushrooms are divisive, but this dish would be a sin to miss. It is made with five types of mushrooms, which is a speciality in itself. The base of the paprika is made of mushrooms and portobello mushrooms, which are creamed until silky, then confit porcini mushrooms, oyster mushrooms and mushrooms are added, and finally crispy pickled mushrooms crown the dish. The side dish is placed on top, not underneath, in a special way: gnocchi fried until crispy in mangalica fat. This dish has been on the menu since the opening, it has become such a crowd favorite – and I am not surprised at all.

It's worth taking the time to try the dishes at Signo Bistro & Bar

I thought that the baked cottage cheese pancakes that came as dessert would not be a surprise, but they were. Fluffy cottage cheese pancakes filled with tonka bean, with lots of fresh fruit and vanilla sauce. I would immediately head back to Eger for them! And the dark chocolate mousse was a worthy conclusion to this royal lunch.

Although Signo Bistro & Bar defines itself as a casual bistro, I think it is much more than that: a very well-thought-out, serious kitchen where we can expect strong gastronomic experiences. It is not worth just dropping in here - you have to take your time with the food and the wine. It is worth it.

Address: 3300 Eger, Érsek Street 14.