Pelso is a place that the port walk almost puts in the way of man, but not only is it worth stopping because of his location. The pasta is clearly dealt with seriously: they make a long, matured, Naples-oriented pizza for about 36 hours. The final result is an air edge, a thinner middle and a nicely stained pasta that doesn't require a knife-fork explanation.
The offer goes from safe classics to more playful toppings. If you stay with a Margherite or ham pizza, you'll find what you're looking for; anyone who experiments with pistachios, mortadella or more characteristic cheeses will have something to watch. Pizza is given whole, as it fits this style, and the port environment adds to the light Lake Balaton atmosphere in which late lunch can easily slip into the sunset.
The place is spinning on summer nights, so expect to wait, especially this weekend. Prices do not refer to the old beach buffet world, but the raw materials, technology and location together make them acceptable. If the center has a good pizza, Pelso is one of the strongest, easiest choices available.
Fonyód Restaurants - an honest local recommendation
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