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

Basket of bread
400 HUF
Butter with or without salt
300 HUF
”Camambert” cheese stuffed with olive caviar marinated paprika
1 980 HUF
Smoked pig meat „jello” with horseradish
1 980 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
190 HUF
Hortobágy pancakes
2 400 HUF
Goose foie gras sushi 3pcs
3 800 HUF
Goose foie gras sushi 1 piece
1 550 HUF
Beef tartare "sandwich"
3 600 HUF
Cold goose liver in its own fat
3 950 HUF
Hungarian “lecsó” vegetable stew with spicy sausage, served in a traditional frying pan
2 400 HUF
Tiger prawns with garlic in chili-infused oil 6pcs
3 900 HUF
Beef consommé with bone marrow
1 850 HUF
Traditional bison goulash
1 850 HUF
Cream of sweet pea soup with smoky cottage cheese dumplings
1 650 HUF
Main dishes
Breaded chicken breast stuffed with herbed butter, served with rice and peas
3 900 HUF
Ox cheek stew with matzah balls
3 950 HUF
Beef tenderloin "Budapest" style
7 100 HUF
Filet of pike-perch served with shrimp and dilled potato gnocchi
5 400 HUF
Aged prime ribeye steak 500g
19 900 HUF
Bizarre ice cream selection (Tobacco, black banana, sausage)
1 700 HUF
Poppy seed Tiramisu
1 550 HUF
Somlói cake
1 550 HUF
Homemade ice cream
600 HUF
Selection of Hungarian artesian cheese, served with mustard flavoured tomato jam
3 550 HUF
Fresh baby greens with dressing and parmesan
1 750 HUF
Cucumber salad “Mezőgyáni” style
900 HUF
Roasted paprika salad with sour cream
900 HUF

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