Pest

Menu

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

Tapas
Basket of bread
400 HUF
Butter with or without salt
300 HUF
Fresh cheese from Vászoly
1 400 HUF
Catfish tartare with marinated cabbage and herbed sour cream
2 100 HUF
Marinated and sun-dried tomatoes
1 700 HUF
Red onion – green pepper (sweet - hot)
400 HUF
Oven-baked beetroot with Balsamic vinegar
1 700 HUF
Home made mixed cold plate from the chef’s pantry
170 HUF
Starter
Hortobágy pancakes
2 400 HUF
Goose foie gras sushi 3db
3 400 HUF
Goose foie gras sushi 1pc
1 400 HUF
Salmon tartare with wasabi cucumber dip
3 100 HUF
Cold goose liver in its own fat
3 700 HUF
Hungarian "lecsó" with spicy sausage
2 400 HUF
Tiger prawns with garlic in chili-infused oil 6pcs
3 400 HUF
Beef steak tartare
3 100 HUF
Soups
Vegetable soup with spinach and matzo dumplings
1 400 HUF
Traditional chicken goulash
1 500 HUF
Traditional rich chicken goulash in red pot
3 100 HUF
Main dishes
Wiener Schnitzel "Bock" style with mashed potato
3 400 HUF
Pork cheek ”Retro” style
3 700 HUF
Stuffed and breaded chicken breast Kiev style
3 700 HUF
Pike-perch filet served with mixed kohlrabi and cottage cheese dumplings
4 700 HUF
Veal neck stew re-defined
4 100 HUF
Beef filet mignon Rossíni style
6 400 HUF
Desserts
Bizarre ice cream selection (Tobacco, cottage cheese pasta, sausage)
1 600 HUF
Chocolate eclair
1 400 HUF
Cottage cheese dumpling with peach
1 400 HUF
Homemade ice cream
400 HUF
Old fashioned Somlói cake
1 400 HUF
Selection of Hungarian handmade cheese, served with mustard flavoured tomato jam
3 100 HUF
Salads
Fresh baby greens with dressing and parmesan
1 500 HUF
Cucumber salad “Mezőgyáni” style
900 HUF
Mixed home made pickles
900 HUF





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