We make a creamy soup with four types of cheese, enrich it with cream and serve it piping hot in a cup with garlic croutons.
A hearty, comforting soup made with farmhouse hen and plenty of vegetables, generously served with traditional Hungarian csiga pasta.
We make bean soup with sour cream, smoked pork knuckle stock and Hungarian paprika. Served with diced, cooked smoked pork neck and vegetables.
A hearty, richly seasoned Hungarian goulash soup made with beef round and vegetables, served piping hot.
We make a turkey and vegetable soup, flavour it with a little fresh tarragon and enrich it with cream before serving.
A turkey thigh and vegetable soup with homemade potato dumplings, finished with cream.
We gently simmer farmhouse hen with fresh garden vegetables to make a rich broth, served with fine noodles.
Three slices of Trappista cheese, coated in breadcrumbs and fried in hot oil until golden brown. Served with fragrant jasmine rice and tartare sauce.
We grill camembert on a hot griddle and serve it on a fresh salad of tomatoes and leafy greens, accompanied by cinnamon apple chutney.
Two slices of camembert, coated in flour, egg and breadcrumbs, then fried until crisp. Served with fragrant jasmine rice and blueberry jam.
We cook Beyond vegan burger patties on a hot griddle and serve them with freshly grilled mixed vegetables and spicy salsa.
Fresh summer vegetables topped with lightly seasoned, grilled chicken breast and served with a chilled Roquefort sauce.
We prepare our Caesar salad according to the original recipe, with iceberg lettuce, wholegrain Dijon mustard and anchovy paste, finished with Italian Parmesan.
A Caesar salad made with iceberg lettuce and wholegrain Dijon mustard, topped with premium tuna in oil and Italian Parmesan.
We finely chop marinated beef tenderloin by hand and mix it with onions and spices. Served with butter, fresh vegetables and hot toast.
We make thin pizza dough using a traditional Italian recipe, bake it with mozzarella and cut it into strips. Served with homemade tomato or chilli sauce to enjoy while your main course is being prepared.
We make homemade dumplings with grated potato, toss them in bacon fat and sheep's milk cheese, and serve them generously topped with sour cream and crispy bacon.
African catfish coated in flour, egg and breadcrumbs, then deep-fried until golden brown. Served with parsley potatoes and homemade tartare sauce.
We pan-fry the catfish fillet in a little oil until crisp on both sides, top it with Roquefort and cook until the cheese melts. Served with a freshly prepared mixed salad.
We top griddled salmon with creamy spinach and fresh garlic, sprinkle it with cheese and finish it in the oven. Served with a fresh mixed salad with rocket.
We lightly salt marinated salmon and slowly cook it in a little olive oil. Served with caramelised apple and a citrus fruit sauce, accompanied by mixed salad and cheese-filled rösti.
Chicken breast coated in flour, egg and breadcrumbs, then fried in hot oil until crisp. Served with rice and fries.
We top freshly breaded chicken breast with a creamy mushroom ragout and grated cheese, then bake it in a hot oven. Served hot with jasmine rice and green peas.
We cover chicken breast with bacon and a generous layer of homemade apricot jam, then cook it slowly on the griddle until tender. Served with fries and fresh mixed salad.
We coat chicken breast strips in sesame breadcrumbs, fry them in hot oil and toss them in a honey-chilli sauce. Served with fragrant jasmine rice and pineapple.
We stuff chicken breast with toasted walnuts and goat's cheese, coat it in sesame breadcrumbs and fry it in hot oil. Served with a creamy blueberry and crushed green peppercorn sauce, flavoured with a little rum. We recommend sweet potato fries on the side.
We griddle seasoned chicken breast and a slice of homemade ham, then top them with fresh basil tomatoes and smoked cheese and grill until the cheese melts. Served with mashed potatoes.
We layer chicken breast with cheese and cream and bake it until golden. Served with cheesy rösti potatoes and tzatziki.
We coat chicken breast with sour cream and finely chopped chives, season it and pan-fry it in a little oil until golden. Served with skin-on potato wedges and mixed salad.
Four slices of chicken breast dipped in a chive and sheep's milk cheese batter, then fried until golden. Served with vegetables grilled in a sizzling pan and smoked cheese sauce.
Two slices of pork loin coated in flour, egg and breadcrumbs, then freshly fried. Served with fries and steamed rice.
We coat pork loin in breadcrumbs and fry it in hot oil. Served with spaghetti tossed in a tomato ragout with fresh herbs, sautéed ham and mushrooms, finished with grated cheese.
We season pork loin slices with fresh garlic and cook them on a hot griddle. Served with hot fries and a decorative slice of crispy bacon.
We marinate pork loin in garlic-infused milk, coat it in paprika-seasoned flour and pan-fry it in a little oil until crisp. Served with fries and golden onion rings.
Tender pork loin coated in flour, egg and breadcrumbs and fried until crisp. Served with fries and fragrant jasmine rice.
We coat pork loin in a grated potato batter and deep-fry it until golden brown. Topped with sour cream and grated cheese, and served with seasoned steakhouse potatoes.
Pork stuffed with ham and cheese, coated in breadcrumbs and freshly fried in hot oil. Served with jasmine rice and fries.
We pan-fry tenderloin strips with bacon, a little tomato purée, garlic, salt and pepper. Served with hot, crispy diced potatoes.
A generously sized steak marinated in mustard and garlic, then grilled until golden brown. Served with roasted onions and grilled potatoes.
We gently steam smoked pork knuckle in the oven with vegetables and a little bay leaf until tender. Topped with a generous portion of potato dumplings with sheep's milk cheese, then baked with smoked cheese until the skin is crisp.
We stuff pork loin with seasoned, mustard-coated sautéed bacon, diced tomatoes, fresh coriander and grated cheese, then griddle it in a little oil until golden on both sides. Served with fresh mixed salad and grilled potato wedges.
We season pork tenderloin medallions, wrap them in bacon, thread them onto skewers and cook them on a hot griddle until tender. We then sauté aubergine, mushrooms, courgette and tomatoes in the cooking juices. Served with a Roquefort cheese sauce.
We serve grilled pork tenderloin skewers on a bed of seasoned steakhouse potatoes and crispy onions, accompanied by a spicy, creamy jalapeño sauce enriched with smoked cheese.
A rich beef stew made with beef round, onions and Hungarian paprika, enriched with fresh peppers, tomatoes and a little red wine.
We season marinated, aged beef tenderloin with salt and pepper and grill it to your liking. Topped with a generous pile of hot, crispy onions fried in a starch coating, and served with steakhouse potatoes.
We season marinated, aged beef tenderloin with salt and pepper and grill it to your liking. Served with a creamy crushed green peppercorn sauce, flavoured with a little mustard and tomato purée. We recommend potato croquettes and steamed rice on the side.
We stir-fry beef tenderloin strips in a hot wok, then toss them with a seasoned, creamy venison and truffle ragout and Italian pappardelle. Served with toasted pine nuts and Parmesan.
A half portion of breaded Trappista cheese, freshly fried until golden brown. Served with fragrant jasmine rice and tartare sauce.
Chicken breast coated in breadcrumbs and fried in hot oil until crisp. Served with fries.
Thin pizza dough made using a traditional Italian recipe, baked with tomato, ham, sweetcorn and cheese.
We purée chestnuts with a little cream and rum, layer them with whipped cream and garnish with sour cherries.
Layers of cocoa sponge, ground walnuts and cooked vanilla custard, served with chocolate sauce and whipped cream.
Light, sweet poached meringues served chilled in a creamy vanilla custard, prepared according to the traditional recipe.
A crumbly biscuit base topped with a smooth, lemon-flavoured cream cheese filling and baked in the oven. Served with a mixed berry compote.
Pizza sauce, chilli, bacon, red kidney beans, sweetcorn, onions, mozzarella.
Pizza sauce, Hungarian sausage, onions, bacon, green peppers, mozzarella.
Pizza sauce, salami, ham, mushrooms, red onions, pepperoni salami, mozzarella.
Pizza sauce, smoked pork neck, Hungarian sausage, ham, onions, sweetcorn, mozzarella.
Sour cream base, gyros-seasoned chicken breast, onions, bell peppers, mozzarella.
Pizza sauce, gyros-seasoned chicken breast strips and mozzarella, topped with tzatziki after baking.
Sour cream base, sheep's milk cheese, salami, tomatoes, mozzarella.
Our prices also include garnish, which can be varied according to taste.
We charge a fee for take-away containers (200 HUF / container)
For half potions we calculate 70% of the full price. Our prices include VAT!