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
Jakab cheese stuffed with olive caviar
1 700 HUF
Marinated parsnip with cream cheese remoulade
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 3pcs
3 400 HUF
Goose foie gras sushi 1pc
1 400 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 tartar gratinated with cream cheese from Vászoly
3 400 HUF
Soups
Beef meat soup with marrow bone
1 700 HUF
Hungarian goulash soup with buffalo
1 500 HUF
Bean soup Jókai style with stuffed pork foot
1 400 HUF
Main dishes
Wiener Schnitzel "Bock" style with bio potato
3 400 HUF
Ox-cheek „Retro Style”
3 700 HUF
Beef tenderloin charred till perfection
6 400 HUF
Pike-perch fillet Kárpáti style
4 700 HUF
Chicken paprika stew with spaetzle noodles
3 900 HUF
Baked goose leg with cabbbage potato noodle
4 400 HUF
Desserts
Bizarre ice cream selection (Tobacco, black banana, sausage)
1 600 HUF
"Vargabéles" baked pasta with cottage cheese
1 400 HUF
Homemade ice cream
500 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
Roasted paprika salad with sour cream
900 HUF





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