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
Fresh cheese from Vászoly
1 400 HUF
Olives with herbs and balsamic vinegar
1 400 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
Ox tail soup with homemade pasta
1 400 HUF
Traditional pork goulash
1 500 HUF
Traditional pork goulash with smoked knuckle in red pot
3 100 HUF
Main dishes
Wiener Schnitzel "Bock" style with mash potato
3 400 HUF
Ox cheek ”Retro” style
3 700 HUF
Kalla Kálmán’s chicken paprikash
3 700 HUF
Beef tenderloin "Budapest" style
6 300 HUF
Pike-perch ”Jurkovics" style
4 700 HUF
Veal neck "Jóasszony" style
4 100 HUF
Desserts
Bizarre ice cream selection (Tobacco, goose foie gras, sausage)
1 600 HUF
Poppy seed cake
1 400 HUF
Eszterházy cake (walnut sponge layered cake with buttercream)
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