Hungarian kitchen, a little differently

Cold starter

Mangalica (traditional Hungarian pork) appetizer with home-made

pickles and brown seed bread baked in a furnace

Soup

Goose soup with home-made, mushroom-filled, ravioli-like Hungarian

pasta and boiled vegetables, the meat served separately with fresh

horseradish and mustard

Main courses

Grey cattle beef with boiled eggs, melted goose liver,

red wine jus and smoked potato purée

Cabbage stuffed with goose meat, with smoked beef tongue

and home-made sour cream

Desserts

Hungarian curd cheese cake Rákóczi style, with Tokaj ice cream

Plum of Szatmár region on almond crumble bed, with Bourbon vanilla

ice cream flavoured with apricot brandy

If you are vegetarian, please inform us so that we can serve a special

meal for you.