The csárda at the equestrian farm is the natural finishing point of a visit to Bugac. These traditional roadside inns once served travellers and herdsmen crossing the plain, and this one preserves the atmosphere: low ceilings, bare wooden tables, and cooking that does not try to be sophisticated. Goose dishes are the house speciality — goose liver, roast leg of goose — alongside pork ribs, goulash soup, and various preparations of grey Hungarian cattle.
The food is filling and honest, the kind of cooking that makes sense after a morning in the open air. Wine comes from the nearby Kiskunság region; the local brandy (pálinka) is worth trying at the end of a meal. The restaurant fills up quickly after the horse show ends, so either arrive early or be prepared to wait.