Founded in 2009 by a couple seeking to bring the authentic flavours of Hungary to Melbourne, the Korona Csárda has become a favourite of Melbourne’s Hungarian community as well as a spot for those with a taste for Easter European flavours.
Our restaurant offers authentic Hungarian recipes, prepared in the time-honoured traditions of the Hungarian kitchen… by Hungarian and Transylvanian chefs. Combining the bedrock dishes of many generations with the Australian taste for hearty eating, the Korona Csarda serves the perfect blend of both.
“To delight customers in a way providing authentic Hungarian cuisine and outstanding concierge service”
Korona Concierge service launched in 2015
The motives behind Korona Concierge are passion and love.
I have traveled and lived all around the world until I found my destination down under, being so fortunate to live in this beautiful country Australia since 2004.
Worked in the Hospitality industry all my life, from Luxury cruise ships to 5 star Hotels that gave me the opportunity to developed my professional knowledge and customer relations.
Since we opened our traditional Hungarian restaurant we feel the importance of providing extra service to our clients who can now safely book and travel through us anywhere around the world. Above that we have created a luxury concierge service for those clients who would love to visit Hungary and demand on a personal assisted service to make sure their journey is hassle free, relaxed and memorable while experiencing our exclusive packages.
We are working hard with a dedicated team around us to congregate for Australian travellers for convenience to book online Flights & Hotels all around the world.
We are delighted to assist you on your journey!
Zsolt( Zack) Vigh CEO
The Holy Crown of Hungary (Hungarian: Magyar Szent Korona, German: Stephanskrone, Croatian: Kruna svetoga Stjepana, Latin: Sacra Corona), also known as the Crown of Saint Stephen, was the coronation crown used by the Kingdom of Hungary for most of its existence. The Crown was bound to theLands of the Crown of Saint Stephen, (sometimes the Sacra Corona meant the Land, the Carpathian Basin, but it also meant the coronation body, too). No king of Hungary was regarded as having been truly legitimate without being crowned with it. In the history of Hungary, more than fifty kings were crowned with it (the two kings who were not so crowned were John II Sigismund and Joseph II).
The Hungarian coronation insignia consists of the Holy Crown, the sceptre, the orb, and the mantle. Since the twelfth century kings have been crowned with the still extant crown. The orb has the coat-of-arms of Charles I of Hungary (1310–1342); the other insignia can be linked to Saint Stephen.
It was first called the Holy Crown in 1256. During the 14th century royal power came to be represented not simply by a crown, but by just one specific object: the Holy Crown. This also meant that the Kingdom of Hungary was a special state: they were not looking for a crown to inaugurate a king, but rather, they were looking for a king for the crown; as written by Crown Guard Péter Révay. He also depicts that “the Holy Crown is the same for the Hungarians as theLost Ark is for the Jewish”.
Since 2000, the Holy Crown has been on display in the central Domed Hall of the Hungarian Parliament Building.
The csárda is the most distinctive type of Hungarian inn, an old-style tavern offering traditional cuisine and beverages. Borozó usually denotes a cozy old-fashioned wine tavern, pince is a beer or wine cellar and a söröző is a pub offering draught beer and sometimes meals. The bisztró is an inexpensive restaurant often with self-service.
The Hungarian cuisine is a prominent feature of the Hungarian culture, just as much like the art of hospitality. Traditional dishes such as the world famous Goulash (gulyás stew or gulyásleves soup). Dishes are often flavoured with paprika (ground red peppers), a Hungarian innovation. Thick, heavy Hungarian sour cream called tejföl is often used to soften the dishes flavour. The famous Hungarian hot river fish soup called Fisherman’s soup or halászlé is usually a rich mixture of several kinds of poached fish. Other dishes areChicken Paprikash, Foie gras made of goose liver, pörkölt stew, vadas, (game stew with vegetable gravy anddumplings), trout with almonds and salty and sweet dumplings, like túrós csusza, (dumplings with fresh quark cheese and thick sour cream). Desserts include the iconic Dobos Cake, Strudels (rétes), filled with apple, cherry, poppy seed or cheese, Gundel pancake, plum dumplings (szilvás gombóc), somlói dumplings, dessert soups like chilled Sour cherry soup and sweet chestnut puree, gesztenyepüré (cooked chestnuts mashed with sugar and rum and split into crumbs, topped with whipped cream). Perec and kifli are widely popular pastries.