• Á la carte menu
    Burrata  — 5 200 HUF
    Original Italian burrata | “á la Grenobloise” | spinach | nuts
     
    Octopus   — 3 800 HUF
    Roasted octopus | black hummus | red pepper-chorizo salsa | basil oil
     
    Tuna  — 5 800 HUF
    Sesame crusted tuna | fried eggplant | orange jelly | fresh lemongrass
     
    Duck  — 5 200 HUF
    Foie gras terrine | caramelized pear | rum | vanilla | French brioche
     
    Caviar   — 9 900 HUF
    10gr caviar Osetra Malossol | blinis
     
    Smoked consommé  — 2 800 HUF
    Winter vegetables | white beans | basil | colza oil
     
    Pumpkin potage  — 1 900 HUF
    Butternut squash | coconut | hot pepper slice | coriander | curry | pumpkin oil | pumpkin seeds
     
    Venison goulash soup  — 2 800 HUF
    Venison | potato | carrots | Hungarian paprika
     
    Fennel-romain-heart salad — 2 800 HUF
    Romaine heart | fennel | green apple | dill | roasted almonds | medjool date | apple balsamic vinaigrette
     
    Treviso salad  — 3 850 HUF
    Treviso lettuce | red wine poached pear | mountain goat’s cheese | pistachio | cacao vinaigrette
     
    Paris Budapest salad  — 5 900 HUF
    Iceberg lettuce | bresaola | savoy cabbage | old fashion mustard vinaigrette
     
    Frisée  — 3 500 HUF
    Frisée salad | 64°c egg | grilled chicken thigh | bacon | creamy vinaigrette | anise
     
     
    Daily chef’s offer — 4 000 HUF
    (Available from Monday to Friday)
     
    Fennel  — 3 600 HUF
    Sous vide fennel | combawa-anise flavor | blackcurrant reduction | hazelnut | cottage cheese crumble
     
    Fettuccini  — 3 800 HUF
    Whole wheat fettuccini | sautéed bok choy | dried tomatoes | balsamic marinated portobello | egg 64°c | gorgonzola cheese | walnuts
     
    Acquarello risotto  — 12 000 HUF
    Sautéed wild mushrooms | black truffle | grilled red onions | fresh herbs
     
    Pollock  — 6 800 HUF
    Atlantic pollock filet | curcuma | roasted salsify | grape | basil paste
     
    Bio salmon  — 8 600 HUF
    Semi braised bio salmon filet | fondant potatoes | black olive sauce | confit lemon with parsley
     
    Scallops — 7 900 HUF
    Pan fried Saint Jacques | kohlrabi | sweet potatoes | pickled pear | chorizo paste | demi-glace
     
    Guinea fowl — 7 200 HUF
    Guinea fowl “Pojarski style” | foie gras stuffed cabbage | celery root purée | liquorice sauce
     
    Rabbit & lobster — 7 800 HUF
    Rabbit - lobster ballotine | Jerusalem artichoke mousseline | chestnut | fried brussels sprout | lobster bisque
     
    Lamb  — 8 200 HUF
    Rack of lamb | mint-pistachio-pecan pesto | harvester garlic potatoes | mint oil
     
    Beef  — 9 500 HUF
    Grilled hanger steak | chimichurri sauce | sautée ratte potatoes
     
     
    Sacher — 1 600 HUF
    Sacher cake | apricot sorbet | Devon vanilla cream
     
    Tarte tatin — 1 600 HUF
    Yuzu flavored “tarte tatin” | sable Breton | hazelnut crumbles | vanilla ice cream
     
    Chestnut parfait — 1 600 HUF
    Chestnut | meringue | blueberry mirror
     
    Hungarian — 1 600 HUF
    Pistachio cake | raspberry | vanilla
     
    Chocolate pudding  — 1 600 HUF
    Chocolate | soy milk | caramelized hazelnut
     
    1 scoop ice cream or sorbet  — 550 HUF
    Vanilla | chocolate | pistachio | strawberry | lemon sorbet | green apple sorbet