Hungarian Specialties |
| Starters |
| Hungarian tapas plate | 1.990.- |
| Patée of duck foie gras Home style with brioche | 2.290.- |
| Smoked trout with fresh salad | 1.990.- |
| Soups |
| Petite marmite | 990.- |
| Cup of Goulash soup | 990.- |
| Soup of the day | 890.- |
| Hot Starters |
| Hungarian ratatouille with sausage | 1.890.- |
| Foie gras Tokaj style with apples | 2.690.- |
| Hungarian crayfish in pastry crust | 1.690.- |
| Roast sheep cheese with mixed salads | 1.690.- |
| Main Dishes |
| Chicken breast seasoned with rosemary, spinach steamed with garlic and white wine | 2.290.- |
| Chicken breast and sheep cheese wrapped in herbs and ham | 2.890.- |
| Chicken breast with fairy ring mushrooms and pearl onions | 2.890.- |
| Roasted duck breast with forest mushrooms and "dödölle" | 3.290.- |
| Pork cutlet Kalocsa style with potato tortilla | 2.890.- |
| Neck of Mangalica pork with roasted potatoe noodles, red onion salad and home made mixed pickles | 3.290.- |
| Veal ragout Hungarian style with egg dumplings | 2.990.- |
| Veal medaillons "Kedvessy" style | 4.490.- |
| Escalope Viennese with potatoe salad | 3.290.- |
| Sirloin steak Hungarian style | 2.990.- |
| Sirloin steak "Old Cook" style with foie gras and asparagus | 3.590.- |
| Steak with morels and foie gras with red wine sauce | 5.490.- |
| Fillet of beef Budapest style with Hungarian ratatouille and foie gras | 5.490.- |
| Leg of rabbit "Esterházy" style, baked in a clay pot | 3.690.- |
| Knuckle of lamb "Jóasszony" style | 3.690.- |
| Lamb chop Udvarhelyi style with fennel and string beans | 4.990.- |
| Roast fillet of pike-perche with crayfish sauce | 3.890.- |
| Roast catfish with paprika sauce and pasta ricotta Hungarian style | 3.290.- |
| Roasted trout of Szilvásvárad | 2.990.- |
| Roasted foie gras with wild mushrooms and Cognac ragout | 4.990.- |
| Sweets |
| Pancake Gundel style | 890.- |
| Milk cake | 890.- |
| Sponge cake Somló style | 890.- |
