MENU


On our menu, allergen labels are marked according to the ingredients in the recipe of each dish.

The staff of our kitchen prepares all our dishes with the utmost care and all our dishes are prepared in one room, in one space. Therefore, the complete separation of orders is not technically possible. We kindly ask our allergy-sensitive guests to take this into account when ordering

(VEGAN) Vegan (V) Vegetarian  (GF) Gluten-free, Gluten-free on request

(LF) Lactose-free, Lactose-free on request (SF) Sugar-free

In all cases, please report your sensitivity to our service colleague!!


COLD APPETIZERS



Mousse de foie gras    (GM)   4.590

​with blackberry purée, raisin chutney, walnut brioche

1, 3, 6, 7, 8


Venison carpaccio (GM, LM)   4.790 

with shimeji mushrooms and with wild hops mayonnaise

 3, 6, 7, 8, 11 


Ham and curd (GM)   4.390

Aged Mangalitza ham (cured for 2 years) with cottage cheese and sesame crisp

1, 7, 11


Pumpkin & Co. (V,GM, LM)   3.490

pumpkin velouté, pumpkin seed oil - mayonnaise, caramelized pumpkin seeds

3, 10, 11


***


SOUPS


Duck consommé (GM, LM)   2.690

with ravioli, crunchy vegetables perfumed with celery spiri

1, 3, 6, 9


Goulash soup (GM, LM)   3.490

with diced beef neck, potatoes and carrots

6


***


MAIN COURSES


Winter salad with chicken (GM, LM)   5.690

Salad, broccoli with asian dressing and garlic purée

 6, 11


Winter salad with garlic shrimps (GM, LM)   6.690

Salad, broccoli with asian dressing and garlic purée

 2, 4, 6, 11, 14


Grilled fillet of sea bream (GM)   6.990

 salad stew with raspberry vinegar, pearl onions, sour cream and tarragon oil

4, 7, 10 


Sunday chicken   5.890

breaded chicken with potato whip, cucumber relish

1, 3, 6, 7, 10


Angus beef fillet forest style 12.690

with mushroom - potato dumplings, shiitake and shimeji mushrooms, spinach pesto and ginger jus

1, 3 ,6, 12

Szaletly layered potatoes  5.190

six minute egg, mangalitza lardo and debreziner

3, 6, 7

Beef goulash of Hungarian Simmental Cattle 7.290

with sliced dumplings and capia pepper

1, 3, 4, 5, 6, 7, 8, 11, 12, 14

Mangalitza knuckle rilette   5.890

with cauliflower purée, marinated fried cauliflower, roasted pearl onions, black garlic jus

 6, 7, 10

***


EXTRA SIDE DISHES


Basket of bread    790

1, 5, 6, 8, 11

Gluten free bread   490

Parsley potatoes  1.490

7

Fried potatoes  1.490


***


COURSES WITHOUT MEAT


Gratin potatoes   4.590

with six-minute egg, parsley salad and sour cream

3, 7

Salad stew   4.890

with silken tofu, raspberry vinegar velouté, pearl onions,
with sour cream, tarragon oil

3, 7


***

PICKLES, SALADS


Seasonal pickels   1.490

1, 5, 8, 10, 11


Cucumber salad   1.490

with roasted garlic purée sour cream, ruby paprika

7


Mixed salad    1.490

assorted green leaves with cucumber, pesto


***

DESSERTS

Somlói (Hungarian trifle)    2.890

made with carefully selected ingredients 

1, 3, 6, 7, 8


Walnut dumplings   2.690

with citrus walnut, vanilla custard and raspberry honey 

1, 3, 7, 8 


Opera cake   2.890

with single-estate chocolate perfumed with Bányai Gourmet coffee

1, 3, 7


Chef's polenta cup 2.590

coconut polenta mousse with plum purée, corn crisp, orange oil

8



***


Allergens or substances causing intolerance

1. Cereals containing gluten, 2. Crustaceans and products derived from them, 3. 4. Fish and products thereof, 5. Peanuts, eggs and egg products, 6. Soya beans and soya beans containing products, 7. Milk and milk containing products, 8. Nuts, i.e. almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamias or Queensland nuts and products thereof, 9. Celery and celery containing products, 10. Mustard and mustard containing products, 11. Sesame seeds and sesame containing products, 12. Sulphur dioxide and sulphites expressed as SO2 in quantities exceeding a total concentration of 10 mg/kg or 10 mg/l, 13. Lupins and products thereof, 14. Molluscs and products thereof

Our prices are in HUF and include VAT. 13% service charge is added to the total invoice amount will be charged.

This website uses cookies to ensure you get the best experience on our website.