Menu/Info

During the event "Restaurant Week" between 12 - 29 March, this restaurant is going to offer its 3-course menus from 10.900 HUF.

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

Available starters/soups:
- Local meat-filled pancake stuffed with veal meat (1,3,7)
- Home-made goose breast pâté with spicy apple and pear ragout, served with home-made brioche (1,3,7)
- ’Baracskai’ grilled cheese with acacia honey and mixed salad (7,10; V)
- Goulash soup, home-made noodles (1,3,9)
- Grandma’s green pea soup with chicken liver (1,3,7,9)
- Porcini cream soup with thyme fritters (1; 3 only in the fritters; V, also available as Vegan)
- Cold goose liver, goose fat, fresh vegetables, sourdough bread (1) (+1.890 Huf)

Available main courses:
- Venison stew with traditional potato dumplings (1)
- Pork collar steak, potato, bacon, garlic (1)
- Egg dumplings with crispy bacon served with lemon-dressed romaine lettuce (1,3,7)
- Creamy double green pea stew with crispy spiced millet and veggie balls (V)
- Pork schnitzel, mayo potato salad (1,3,7,9,10)
- Crispy goose leg, baked potatoes, red cabbage (1) (+1.890 Huf)
- River perch fillet with a lightly spiced butter sauce and wild garlic oil (4,7,9,12)

Available desserts:
- Somló sponge cake with Belgian chocolate and walnut streusel (3,7,8; also available as Vegan, contains alcohol)
- Goose leg cake in a glass with Amarena cherry compote and crunchy chocolate crumble (1; 7 lactose only in the topping)
- Vanilla custard with almond liqueur served with golden raisins (3,7,8; contains alcohol)

Allergens: 1 Gluten, 2 Crab/Prawn, 3 Egg, 4 Fish, 5 Peanuts, 6 Soy, 7 Lactose, 8 Nuts/cashews/hazelnuts, 9 Celery, 10 Mustard