Menu/Info

During the event "Restaurant Week" between 13 - 30 March, this restaurant is going to offer its 3-course menus from 8.900 HUF.

Our guests are free to choose from the list of meals and can put together their own 3-course menus:

Available starters/soup:
- Quinoa-chickpea tabbouleh salad (V)
- Marinated salmon, horseradish mayo
- Duck liver pâté, sun dried apricot chutney (+1.500 Huf)
- Macesz cold cuts (venison sausage, jewish lard, egg cream with duck liver, vegetables)
- Grilled duck liver, pearl barley croquette, cranberry, jus (+2.000 Huf)
- Duck consommé, matzo ball

Available main courses:
- Macanya, roasted mushrooms – (vegetarian lasagne, matzo) (V)
- Grilled pike perch, vegetables (+3.000 Huf)
- The Cholent – smoked breast of duck, beef tongue, egg
- 'Ludaskása' – thigh of duck, goose gizzard, vegetable risotto
  > with extra duck liver (+2.000 Huf)
- Beef sirloin steak from Nádudvar (200g), roasted onion, potato (+4.000 Huf)
- Knuckle of lamb, creamy spring potato stew
- Wild boar neck, vegetable sauce, bread dumpling

Available desserts:
- Flódni - Our signature multi layered pastry, with jam, walnut, poppy seed and apple
- Our sponge cake - 'Somló' style
- Vegan rice pudding, pomegranate

Special offer for the Restaurant Week guests:
- Bombay Sapphire Gin & Tonic cocktail for a special price (details in the restaurant)