RESTAURANT

Serving experience

Please, discover our dishes, taste our weekly offers and specialties! Also choose from our excellent quality wines, as my colleagues are here to attend to your every need, if necessary they call for chauffeur service or book a beautiful room at our lodging house for you.

STARTERS

Grated duck liver with toast - 1, 3, 10
3 490 Ft
Breaded cauliflower balls with cauliflower puree - 1, 3, 7, 12
2 890 Ft
Steak tartare with dried egg yolk and pickled vegetables - 1, 3, 7, 10 3 790 Ft

SOUPS

Quail consomé with roasted quail breast and quail eggs, with crispy pasta and vegetables confit  - 1, 3, 9
2 290 Ft
Beef cheeks goulash - 1, 9
2 490 Ft


MainS

Fried chicken breast stuffed with truffle pecorino - 1, 3, 73 990 Ft
Duck leg confit with purple cabbage with crispy cumin seeds - 11
3 890 Ft
 Fried calf liver with „lecsó” - 1, 3, 7
3 190 Ft
Perch stew with cottage cheese milfoy - 1, 4, 7
4 890 Ft
Roasted pork cheeks with potatoe pottage - 7
4 190 Ft
Ribeye steak, bakonyi style, with „spätzli” - 1, 7
8 390 Ft


CHILDS

Goose soup with "snail" pasta - 1, 9
790 Ft
Fried chicken breast with french fries - 1, 3, 7, 10           
1 990 Ft


Desserts

Golden dumplings with creamed vanilla - 1, 3, 7, 8
1 990 Ft
Poppy seed noddles with sparkling sabayon - 1, 3, 7
1 990 Ft
Slice of Dobos cake with salted caramell and chocolate crumbs - 1, 3, 7
2 190 Ft


CHEF: ZOLTÁN FÜLÖP

The bill includes an additional 12% service charge.

Allergens: 1 - gluten, 3 – egg, 4 – fish, 7 – lactose, 8 – nuts, 9 - celery, 10 – mustard, 11 - sesame, 12 – sulfites