Menu

The most important principles of hospitality are today the same as they have always been; to produce excellent dishes at high quality, serve them with style and temper.
Greetings from our corporate chef: Lajos Bíró, executive chef: Viktor Varju and head chefs: Richard Domján & Zoltan Danó

Tapas
Basket of bread
400 HUF
Butter with or without salt
300 HUF
Grilled pepper stuffed with fresh cream cheese from Vászoly
1 400 HUF
Cat sh tatar with marinated sauerkraut and herbed sourcream
2 100 HUF
Marinated and sun-dried tomatoes
1 700 HUF
Oven-baked beetroot with Balsamic vinegar
1 700 HUF
Red onion-green pepper (sweet-spicy)
400 HUF
Home made mixed cold plate from the chef’s pantry
170 HUF
Starter
Hortobágy pancakes
2 400 HUF
Goose foie gras sushi 3pcs
3 400 HUF
Goose foie gras sushi 1 piece
1 400 HUF
Salmon tartare with cucumber wasabi dip
3 100 HUF
Cold goose liver in its own fat
3 700 HUF
Hungarian "lecsó" with spicy sausage
2 400 HUF
Tiger prawns with garlic in chili-infused oil 6pcs
3 400 HUF
Soups
Vegetable soup with matzo dumplings
1 400 HUF
Traditional chicken goulash
1 500 HUF
Traditional chicken goulash in red pot
3 100 HUF
Main dishes
Wiener Schnitzel "Bock" style with mashed potato
3 400 HUF
Lapály pork jowl stew „Retro Style”
3 700 HUF
Beef tenderloin "Budapest" style
6 300 HUF
Filet of Pike -perch served with mixed kohlrabi and cottage cheese balls
4 700 HUF
Veal neck stew with dumplings
4 100 HUF
Stuffed and breaded chicken breast „Kiev style” served with rice and peas
3 700 HUF
Desserts
Bizarre ice cream selection (Tobacco, cottage cheese, sausage)
1 600 HUF
Cottage cheese balls with peach
1 400 HUF
Chocolate eclair
1 400 HUF
Old fashioned Somlói cake
1 400 HUF
Homemade ice cream
400 HUF
Selection of Hungarian handmade cheese, served with mustard flavoured tomato jam
3 100 HUF
Salads
Fresh baby greens with dressing and parmesan
1 500 HUF
Cucumber salad “Mezőgyáni” style
900 HUF
Mixed home made pickles
900 HUF