Menu

lunch

12:00 – 15.00

8. October – 18. October

STARTER

dödölle • onion • sour cream • bacon  2800 Ft

duck liver • ratatouille • sweet bread  3800 Ft ♣

SOUP

turnip • homemade granola • quail eggs  1800 Ft

consommé • buckwheat vermicelli • root vegetables  1900 Ft ♣

MAIN COURSE

pork “vasi style” • grated pasta • cabbage • bean  5300 Ft

trout • Jerusalem artichoke • kale • millet • wood hedgehog mushroom  5600 Ft ♣

venison • celery • pine • chanterelle  6600 Ft ♣

DESSERT

cottage cheese dumplings • white chocolate • pumpkin  1800 Ft

polenta • blonde chocolate • purple figs  1900 Ft ♣

home-made bread  700 Ft

dinner

18:00 – 21.00

DEGUSTATION MENU

♣

9-course: 17000 Ft

wine pairing: +5500 Ft

REGIONAL MENU

3-course with soup: 8800 Ft

3-course with dödölle: 9700 Ft

4-course: 11500 Ft

wine pairing: +3500 Ft