Dishes and wines of the region can deservedly be mentioned among the many wonders of the Balaton. The wine of Badacsony is legendary, its unique taste and full-bodied, strong and sometimes spicy aroma come from the soil of the hill, containing friable volcanic rock, and from the Mediterranean climate of its southern slopes. The Badacsony Hill, the best-known grape-producing hill of the region, can be seen from afar, thanks to its individual shape. At the regularly held autumn Vintage Days, everyone can try the famous Szürkebarát (Grey Monk) of Badacsony, or Kéknyelű. Wines of the region of Füred and Csopak are stronger and more fiery, their character is lighter. On the hills of Tihany blue grapes such as Merlot, Zweigelt and Cabernet Franc, are produced. Wines from the southern side of the lake, where the soil is sandy and contains loess, have a totally different flavour. Here the wine cellars produce a light nectar that is fruity and rich in aromas.

The Balaton offers dishes characterised by four different types of terrain: water, hills, rolling uplands and the flat plain. Every kind of cooking ingredient is abundantly available. Fish is, of course, the most important typical dish of the region, mainly the pikeperch of Balaton. According to tradition, it must be grilled whole until golden brown and served with a slice of lemon in its mouth. Fish soup is also a well-loved dish, it is most delicious when it is made f rom several types of fish. Dishes prepared from wild game are also worth trying. Roe deer, rabbit, red deer, wild hog and pheasant find their way into the restaurant kitchens from the extensive local forests and meadows.