Menu

Menu

Chicken liver parfait | quince | brioche - 5.200 Ft (1,3,7)

"Hortobágyi style Crepe" | chicken tigh | red pepper - 5.800 Ft (1,3,5,7,8)

Pan seared foie gras | shallot | focaccia - 7.900 Ft (1,8)

Roasted cauliflower | shitake | physalis - 4.800 Ft (1,5,6,10)

Asian style duck broth | duck leg | quail egg - 4.900 Ft (1,3,4,6,8,10)

Beef goulash | sourdough bread - 4.900 Ft (1,8)

Quail | lentil | butternut squash | spinach - 8.800 Ft (5,7,8)

Breaded veal | potato | cucumber | chives - 9.500 Ft (1,3,7,9)

Mangalitsa neck | green peppercorn sauce | babycorn | mushroom - 12.900 Ft (5,7)

Salmon trout | sushi rice | avocado - 9.800 Ft (1,4,6,10)

Venison fillet | porkbelly | cabbage - 12.900 Ft (1,3,5,7,8)

"Lasagne" | celeriac | zacusca - 6.900 Ft (7,8)

Cottage cheese doughnut | salted caramel | red currant - 4.200 Ft (1,3,5,7)

Banana | passion fruit | honeycomb - 4.200 Ft (1,3,5,7)

Walnut | pear | brown butter - 4.200 Ft (3,5,7)

Cold cut platter - 8.800 Ft (1, 7)

Extra bread - 1.100 Ft (1)

Chicken liver parfait | quince | brioche

Asian style duck broth | duck leg | quail egg

"Hortobágyi style Crepe" | chicken tigh | red pepper

Venison fillet | porkbelly | cabbage

Walnut | pear | brown butter

 

5 course degustation menu - 30.000 Ft
5 item wine and sparkling wine tasting - 11.000 Ft

 

Executive Chef: Gábor Langer 

25% discount on all dishes is provided to our hotel guests.

 

Allergenes:

1. Gluten, 2. Molluscs and crustaceans, 3. Egg, 4. Fish, 5. Nuts, hazelnuts, 6. Soya, 7. Milk, 8. Celery, 9. Mustard, 10. Sezame, 11. Sulphur, 12. White luphine

The number next to the dishes shows the allergic component in the food.

 

Prices are in HUF, include VAT and 15% service fee.

 

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