In addition to our constantly updated chef offer, we offer a weekly changing business menu between 12:00- 15:00.
Weekly business menu
March 28.- April 1.
Soup
Mushroom cream soup (gf)
Main course
Crispy pork cheek, beetroot salad (lf)
Grilled perch- pike, savoy cabbage stew, potatoes (gf)
Dessert
Raspberry curd, chocolate ice cream
Appetizer
Homemade brawn, cucumber, mustard mushrooms (lf)
2 650.-
Mangalica ham selection, olives, fresh baguette (lf)
2 850.-
Burrata, pear and pumpkin compote, beetroot caviar (gf)
4 350.-
Soup
Sweet potato cream soup, pomegranate, pumpkin seeds (lf, vegan)
1 950.-
Beef consomme (lf)
2 350.-
Fish soup (gf, lf)
3 850.-
Weekly business soup
2 300.-
Main course
Vegetarian
Pearl bean „humus”, sweet carrot, toasted peanut (gf)
3 850.-
Vegan stuffed kale with lecho cream (gf, lf, vegan)
3 850.-
Pasta
Homemade pasta with roasted tomatoes, spinach, garlic prawns
5 950.-
Fish
Octopus, beluga black lentils, chorizo (gf)
5 850.-
Salmon trout fillet, vegetables, celery puree (gf)
6 950.-
Branzino fillet, fennel, quinoa (lf, gf)
7 350.-
Meat
Farmhouse skin-on chicken breast fillet, bulgur risotto, pok choi
4 950.-
Fledermaus, parsley potatoes, cucumber salad
4 950.-
Fried calf’s liver, mashed potatoes, onions
4 950.-
Beef cheek „borscht” (gf, lf)
4 950.-
Duck breast, sweet potatoes, king oyster mushroom, kumquat (gf)
6 950.-
Tenderloin, porcini mushroom, potatoes with horseradish (gf)
9 950.-
Dessert
Plum dumplings
2 550.-
Lemon poppy seed cake (gf)
2 550.-
Hungarian autumn
2 550.-
