Menu
The menu is currently being updated. Please come back later.
CHEF’S RECOMMENDATION
Available from June 05
Cold Strawberry Cream Soup with Goat Cheese and Toasted Almonds
3.200 HUF
Crispy Fried Tripe, Parsley New Potatoes, Fresh Salad and Remoulade Sauce
5.500 HUF
Summer Green Pea Stew, Paprika-Crusted Crispy Pork Knuckle
5.800 HUF
Pressed spring ham, duck liver, apple horseradish, buttered brioche
5.200 HUF
Chocolate Mousse, Passion Fruit, Blackcurrant Sorbet
3.200 HUF
STARTERS
Duck Liver Pâté, Peppery Strawberry Ragout, Butter-Toasted Sweet Bread
5.500 HUF
Charolais Beef Tartare, Chili Pepper Mayonnaise, Pickled Vegetables, Sourdough Bread
5.700 HUF
SOUPS
Oriental Beef Soup, Asian Noodles, Boiled Beef, Vegetables
3.200 HUF
MAIN COURSES
Crispy Goat Cheese from Etyek, Creamy Hummus, Roasted Beetroot with Raspberries,
and Toasted Pumpkin Seeds
5.800 HUF
Pan-Seared Pike-Perch Fillet with Crispy Skin, Dill-Glazed Summer Squash,
Brown Butter Sauce, and Crispy Risotto
6.900 HUF
Chicken Paprikash with Fülöphegy White Wine and Bacon Nokedli
6.300 HUF
Breaded pork cutlet & pork ear, Creamy Mashed Potatoes,
Tomato Salad with Fresh Parsley
5.900 HUF
Braised rabbit leg in hunter-style sauce, sour cream lángos, marinated carrots
5.900 HUF
Venison Bolognese, homemade wide-cut noodles, aged cheese from Csurgódomb
5.600 HUF
Baked Hortobágyi crêpe with Mangalica pork,
Biróczky-style sauerkraut, Csurgódomb sour cream
5.800 HUF
Dry-aged Charolais beef sirloin (300 g),
Creamy Mashed Potatoes, roasted onions, Green Peppercorn Sauce
11.500 HUF
Traditional “Szalontüdő” – pork offal (tongue & heart)
in caper–mustard sauce, steamed bread dumpling
5.400 HUF
DESSERTS
Chamomile panna cotta, wild strawberries, strawberry sorbet
3.500 HUF
Raspberry chocolate cream, cocoa crisp, raspberry cream, sorrel ice cream
3.500 HUF
Curated artisanal farm cheeses, fruit chutney
5.600 HUF
A 12% service charge is added to all meals.
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