Main courses

Beetroot risotto with walnut pear and gorgonzola
2.550 HUF

Pike-perch fillet with carrot mash,
colewort quinoa and citrus fish sauce
4.950 HUF

Farm-bred chicken breast with pumpkin mash,
onion and bacon Brussels sprouts
3.450 HUF

Tender and crispy duck leg
with roasted cabbage noodles and Calvados apple
4.190 HUF

Wild boar cheek in red wine, garnished
with chestnut and roasted polenta
4.350 HUF

Water-buffalo leg confit with cheese potato mash,
blueberry sauce and truffle-flavoured grilled salad
3.950 HUF

Mangalitza chop roasted in garlic butter,
served with sweet potato and marinated beetroot
4.950 HUF

Veal rib-eye with rosemary-seasoned potato,
roasted cauliflower and flap mushroom velouté
5.950 HUF

US prime sirloin steak (250g)
with mushrooms and potato gratin
5.950 HUF