Mercure Debrecen’s Winestone restaurant and bar promises an unmatched milieu: a real splash of color in the somewhat gray and monotonous local offer. It is a great opportunity for both hotel guests and external visitors to experience a new scale of gastronomy - Debrecen is enriched with culinary art that is unique on a regional level, mostly preserving and showing local roots, or carefully rethinking them. Executive chef Károly Balogh knows no compromises: according to him, good hospitality starts in the kitchen,

so his team consists of highly qualified professionals, with whom his goal is none other than to represent the highest level of gastronomy. Together with his colleagues, he works to ensure that guests can enjoy the best dishes every day and have a real taste experience. He claims that the same expectations apply to traditional and modern dishes: taste is the most important thing on every plate. Mercure Debrecen's kitchen is simple, fresh, light and refreshing international cuisine, where dishes preserving local traditions are prepared in combination with modern kitchen technology.