Tasting menu
During lunch and dinner service, our Executive Chef Mark Molnar, proposes a variety of courses prepared applying different modern techniques on locally grown, fresh ingredients. Apart from the traditional local wine pairings, we also pair the chosen menu with our own selection of alcoholic and non-alcoholic infusions created by our head barman, as well as international wine pairs.SNACKS
PISTACHIO, GRAPEFRUIT, TARRAGON
SCALLOPS, CARROT, CORIANDER, BEURRE NOISETTE
MANITOBA CIABATTA, SMOKED BUTTER, BLACK SALT
"PHOIE GRAS", AGED PIGEON, GREEN PEAS
PISTACHIO, GRAPEFRUIT, TARRAGON
SCALLOPS, CARROT, CORIANDER, BEURRE NOISETTE
MANITOBA CIABATTA, SMOKED BUTTER, BLACK SALT
"PHOIE GRAS", AGED PIGEON, GREEN PEAS
TROUT, BLACKBERRY, CHILLI
AGED BEEF, TOKAJI-PONZU
BEETROOT PINA COLADA
CHOCOLATE MOUSSE, PASSIONFRUIT
PETIT FOURS
AGED BEEF, TOKAJI-PONZU
BEETROOT PINA COLADA
CHOCOLATE MOUSSE, PASSIONFRUIT
PETIT FOURS
LUNCH MENU
25.000HUF / person
(available for lunch only)
- non-alcoholic pairing
15.000 HUF / person - local wine pairings
19.500 HUF / person - international wine pairings
28.500 HUF / person
DEGUSTATION MENU
46.000HUF / person
(available for lunch and dinner)
- non-alcoholic pairing
15.000 HUF / person - local wine pairings
19.500 HUF / person - international wine pairings
28.500 HUF / person
FINE
DINING
BUDAPEST
The Hungarian capital abounds with excellent fine dining spots. Taking influence from the surrounding countries, as well as the country’s multicultural history, visitors can expect to find some of Europe’s most opulent dining facilities in Budapest. While the country was previously well known for its hearty eastern European stews, nowadays locals welcome you with traditional Hungarian cooking – with a modern, health-oriented Western European twist.