Chef’s recommendations

Home-made marinated salmon carpaccio served with beetroot and pear ruccola salad

 2400 HUF

Pumpkin cream soup 

1100 HUF

Supreme of goose with porcini in paprika sauce served with farm-style egg dumplings

3900 HUF

Suckling pig shank with layered vegetables and toasted cabbage

 4200 HUF

Leg of Venison braised in Cabernet, served with potato daughnut

4800 HUF

Cherry chestnut tunnel with forest fruit ragout 

1300 HUF


All food prices are subject to a 12% service charge.

Prices include VAT %



Phone/Fax: +36-1-267-0375, +36-1-338-4221
Manager: Zoltán Budai
Chef: Ferenc Kövér
Open: Mo-Sat 18.00-24.00 & 12.00-15.00
Sunday and Public Holiday Closed.