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/soups:
- Beef tenderloin carpaccio with popped capers, ’Parmesan sponge’, and arugula salad (+1.000 Huf)
- Tiger prawn in garlic-chili butter sauce with focaccia (+1.000 Huf)
- Mushroom consommé with truffle-ricotta ravioli and shimeji mushrooms (V)
- Wild garlic-flavored green pea cream soup with smoked almonds (V)

Available main courses:
- Chicken breast wrapped in black forest ham with creamy spinach and cheddar cheese Hasselback potatoes
- Pressed chicken ’Bakony’ style with roasted shiitake mushrooms and ewe’s cheesy potato noodles in crispy coat
- Stuffed cabbage with smoked pork knuckle, duck sausage and sourdough bread
- Veal Osso Buco-style with wild garlic-flavored corn cream, lava stone-grilled new potatoes, and champignon mushrooms (+1.000 Huf)
- Venison stew with juniper, chanterelle mushrooms and curd doughnuts
- Lava stone grilled pike perch fillet with skordalia and grape salad with feta cheese (+1.000 Huf)
- Zucchini-spaghetti with vegan feta cheese, miso, roasted radish and spring onions (V)

Available desserts:
- Cottage cheese dumpling with macaroon flavoured sour cream
- Árvácska-cake - A flourless hazelnut sponge cake with a milk chocolate crispy layer, sea buckthorn mousse, blackcurrant chutney and caramel layer
- Mandarin dark chocolate mousse with blackberry coulis and almond crumble