Chef’s proposal

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

2400 HUF

 

Broccoli cream soup with quail eggs

900 HUF

 

 

Roasted chicken breast with blue cheese walnut sauce and spinach soufflé

3200 HUF

 

 

Oven-baked Mangalica pork chops with cabbage gnocchi 

3800 HUF

 

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

3900 HUF

 

Cottage cheese doughnut with warm apricot jam 

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
E-mail: info@muzeumkavehaz.hu
Manager: Zoltán Budai
Chef: Ferenc Kövér
Open: Mo-Sat 18.00-24.00 & 12.00-15.00
Sunday and Public Holiday Closed.