Burdock & Co Restaurant

06/18/2026

Get a little wild.

A former tech professional leaves it all behind to farm volcanic slopes above Lake Balaton. The wine that comes from that decision? Bencze 'Aries' Riesling.

"It's very easy to accidentally finish the bottle" says Burdock Wine Director, Maisie Ryan, "It’s all about bright citrus, crisp stone fruit and a salty, smoky edge that keeps you going back for just one more sip about six times in a row."

Grown on the slopes of Szent György-hegy in Hungary's Badacsony region, this is natural Riesling as it should be: native yeast, minimal intervention, and a terroir — black basalt, lake air, living soils — that has no interest in being subtle.

We are featuring this bottle as our premium pairing for Berry Moon's 'Elderflower' — Lubina bass confit with butter-fermented elderflower-basted cabbage, elderflower sabayon & vinaigrette and eulachon, pictured with our add-on of Acadian Caviar.

The Aries meets this course point for point. Salt for salt. Citrus against richness. A thread of smoke behind two registers of elderflower.

🌷 ‘Flower Gazing under the Berry Moon’ will do the rounds through July.⁣
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Menu + Bookings in our LinkTree.⁣
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06/16/2026

Yields effortlessly to the spoon.

Our chilled, silken egg custard with grilled porcini reveals a deep, lingering umami — an playful addition to our June/July tasting experience, Flowergazing under a Berry Moon.

🌷 ‘Flower Gazing under the Berry Moon’ will do the rounds through July.⁣
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Menu + Bookings in our LinkTree.⁣
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06/13/2026

Our favourite hue.

There is something almost ceremonial about magnolias — ancient, waxy, and faintly warm with ginger — laid here, atop charcoal-kissed prawns.

Chef Andrea forages the magnolias herself, from her own garden each spring, and they return to our flower menu year after year, for good reason.

Here, a Foxglove Farms island ginger-glazed petal rests over spotted shrimp, themselves laid onto a terrine of leek and fuki. A white kimchi ferment draws out the petal's spiced, floral depth; sweet char below, ancient bloom above.

A joy to prepare, delicious to savour.

🌷 ‘Flower Gazing under the Berry Moon’ has begun doing the rounds, in season through July.⁣
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Menu + Bookings in our LinkTree.⁣
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06/07/2026

🌗 Shine.

We are looking for a special someone to join our close-knit restaurant family as a full-time General Manager.

This is a pivotal role, leading operations within an intimate space where our Moon Menus tell a story of time and place, anchored by a reverence for the farmers with whom we have forged profound relationships.

Our ideal candidate is a natural leader who finds joy in unparalleled, intimate hospitality and possesses a demonstrated knowledge of low-intervention wines. Our new GM will be the standard-bearer for our philosophy, upholding the meticulous standards of service that define the guest-focused Burdock & Co. experience, all while fostering a supportive and collaborative environment for our tight-knit team.

This is a full-time, salaried position. If you are dedicated to the craft of leadership, harbour a passion for thoughtful, sustainable cuisine, and are ready to guide a team that cultivates genuine relationships — with guests, and each other, we would be more than thrilled to hear from you!

To apply, please send your C.V. and a letter of introduction to:

𝐚𝐧𝐝𝐫𝐞𝐚@𝐛𝐮𝐫𝐝𝐨𝐜𝐤𝐚𝐧𝐝𝐜𝐨.𝐜𝐨𝐦

06/05/2026

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Hit our linktree in the bio to peruse our latest Moon Menu and to book your table.⁣
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06/05/2026

👁️ The flowers hold the gaze.

Flower Gazing under the Berry Moon — our delicious June/July chapter where each course highlights the textures and flavours of the most beautiful flowers — has now begun doing the rounds.

Step into our most colourful chapter. Sneak peeks of select courses & new wine pairings coming very soon...

Berry Moon // June-July 2026

/ Tuberous Begonia
/ Magnolia Kimchi
/ Elderflower
/ Nootka Rose
/ Red Currant Flower
/ Sakura
/ Violet

🌸 For reservations, please visit us online or book directly on OpenTable.

       

06/05/2026

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06/03/2026

𝐇𝐢𝐫𝐢𝐧𝐠 𝐅𝐮𝐥𝐥-𝐓𝐢𝐦𝐞 𝐂𝐨𝐨𝐤 𝐚𝐭 𝐁𝐚𝐫 𝐆𝐨𝐛𝐨

Sister .gobo is searching for a full-time cook! You’ll be working closely with chef , bringing a Filipino-influenced menu to life with a focus on seasonal, local ingredients.

The position runs Wednesday to Sunday, afternoons and evenings, with a start date as soon as possible.

If you’re passionate about thoughtful cooking, great music, and community, we’d love to hear from you!

📩 Send your resume and a brief note about yourself to 𝐫𝐚𝐥𝐩𝐡@𝐛𝐚𝐫𝐠𝐨𝐛𝐨.𝐜𝐨𝐦

06/01/2026

Blooms beckon.

Tonight marks the final service of ‘Gathering Resins Under a Budding Moon.’ We are deeply grateful to all who joined us for this fleeting expression of resinous alchemy drawn from our late winter-early spring forests.

Starting this Thursday, June 4th, we turn toward the vibrant gifts of early summer by way of ‘Flower Gazing Under the Berry Moon’ — our June/July chapter where each course highlights the textures and flavours of the most beautiful flowers.

We wish to see you here, deep in bloom.

🪻 Bookings on OpenTable
🌖 Peruse our Moon Menus online

05/28/2026