Menu

13. November – 17. November

STARTER

mangalica liver • cabbage • hazelnut  2690 Ft

trout • turnip • pumpkin seed oil • tatsoi  2990 Ft

SOUP

beluga lentil • blood sausage • blue grape  1590 Ft

fish consommé • noble crayfish • root greens  1690 Ft

MAIN COURSE

pork tenderloin • celery • pine • brown butter  4790 Ft

pike perch • chard • buckwheat • cauliflower  4990 Ft

beef • Jerusalem artichoke • walnut • porcini  5290 Ft

DESSERT

quince • potato • barley  1590 Ft

cottage cheese pasta  1690 Ft

home-made bread  490 Ft

goat cheese selection of the region  2690 Ft

DEGUSTATION MENU

9-course: 15000 Ft

wine pairing: +4500 Ft

REGIONAL MENU

3-course: 8500 Ft

4-course: 10500 Ft

PICNIC BASKET

for 2: 9900 Ft