Soups in cup:
Broth with chicken liver	
Pheasant soup with saffron
Forest mushroom cream soup with fried ham 
Garlic cream soup served in crispy loaf  
Spotted bean soup with sour cream
Fisherman's soup with green paprika
Goulash soup	
Soups served in a small red pot:
Fisherman's soup of carp from Óbuda	
Eduard's beansoup with smoked knuckle of pork	
Hungarian goulash soup	
Hot-pot with marrow bone 	
juicy beef with saffron cooked in our pot with 
tasty vegetables, mushrooms and a real peacetime  
marrow-bone. We serve in with toast and garlic.

Vegetarian dishes:
Tomatoes filled with eggplant cream    
Vegetable strudel with spicy souce    
Camambert cheese stuffed with walnuts,fried 
in breadcrumbs and served with   blueberry jam    
Marinated and grilled mushroom with vegetable risotto 
Fish dishes:
Butterfish filet with husky greenpeas and 
mashed potatoes
Fried trout served with courgette and melted blue cheese	
Carp filet fried in breadcrumbs, garnished 
with potatoe-salad
Catfish stew with cottage cheese and pasta	
Catfish slices fried in breadcrumbs with 
mayonnaise and potato
Fried pikeperch filet with spinach and potatoe
Small slices of pike-perch fried in beer-paste	
Uncle Pista's fish (pikeperch filet fried in butter, 
with mushroom and garlic)	
Uncle Pista, together with the jolly owner of this 
restaurant, has been tasting the fiery white wines 
of the region for two long decades,  in the meantime
 listening to both the sad and merry songs that are 
a tradition of the area. Apart from this experience, 
they also share a devotion for the joys of the stomach
 - and we can thank this gastronomic affection for this 
delicious fish dish made by Master Eduard according 
to the secret instructions of Pista Takács.
Fried whole jacksalmon from Lake Balaton	 
Frog legs fried in breadcrumbs or made by Provence style		
Hungarian fish plate for two persons 	
(roasted pikeperch and carp, catfish fried in breadcrumbs)





 
  
Poultry dishes:

  
Grilled chicken breast filet served with raw vegetables 
and joghurt sauce
Baked duck breast with vegetable risotto and fruit-chutney
Baked goose leg with steamed cabbage 
and mashed potatoes
Turkey-skewer with cucumber salad
Turkey breast fried in Sesame and breadcrumbs 
with mashed potatoes
Turkey breast stuffed with dried plums 
and Camamber cheese	
Fried turkey breast filet, stuffed with vegetables
and rolled in bacon	
Goose liver slices roasted with onion,served 
with mashed potatoes	
Grilled goose liver with garlic, steamed 
apple and mashed potatoes




 
  
Pork 
    dishes:

  
Small 
    slices of pork stewed with garlic and potato cubes Pork 
    medallions with chips and "letcho" 

    Pork medallions with Tokaji wine and blue cheese sauce

    Pork chop marinated in milky garlic, served with grilled paprika 

    Transylvanian cabbage-goulash with sour cream 

    Esztike Lévai's stuffed cabbage 

    On the night when the keeper of this restaurant was 
    born, 

    his mother, Esztike Lévai, had a fine meal of stuffed 

    cabbage, which was left over from the time of the 

    last pig-feast and had obviously been warmed up 

    several times. In this dish there was the knuckle, 

    the ears, and the tail of the pig as well. It was very 

    spicy, as a great deal of red paprika, marjoram 

    and Hungarian pepper were added. The feast was 

    so good for the mother's stomach that Mr. Cecei was 

    born a whopping 5 kgs, and he has continued to 

    grow to this day, until he now has expanded to 

    weigh over 100 kilograms. Esztike Lévai has 

    been cooking her dish for a long time, and 

    Master Eduard - our chef -learned from her 

    how to perfect this dish so that nice and 

    well-fed babies continue to be born.

    Uncle Fidó's "bear-pad" from Magyarkút 

    the white-haired old gentleman who used to 

    be rather well-known for his amorous affairs 

    nowadays dazzles the fair ladies with his barbecues 

    pickled with forest herbs. According to his credible story, he took the measurement 
    of the meat slice from a 

    Transylvanian brown bear's paw. Luckily, in one of his vurnerable moments 
    he gave away the special recipe. This is the why you can enjoy this dish even 
    now, enhanced with golden potatoes and homemade pickles.

    Sindbad's dish of Margarite Island

    the day-dreaming, wandering character of Krúdy 
    gained courage by eating this food when he was preparing to court the fair 
    ladies of the small country towns. In the kitchen of his favourite restaurant, 
    the cook stuffed for him a pork filet with chicken liver and rolled it up 
    in bacon slices. When served, creamy paprika and mushroom sauce was poured 
    over it, and it was garnished with onion rings fried in breadcrumbs and minced 
    vegetables. After having this dish Sindbad was able to court the ladies in 
    such an elegant and eloquent way that almost nobody could refuse his proposals.

    

  


 
  
Beef 
    dishes:

  
Beef 
    goulash served with potatoe-dumplings and sheep's cottage cheese 

    Steamed organic beef with red wine and forest mushroom ragout served with 
    potatoe dumplings

    Small sirloin slices cooked in wine sauce, served with corn-squash 

    Transylvanian steak filled with ham,bacon and mushroom 

    Steak roasted in bacon, with French beans and golden potatoes

    Beefsteak with garlic goose liver and Lyon onions 

    Hungarian sirloin skewer 

    Ox-back of Pest-Buda,Sashegy 

    by the foot of the former St. Gellért Mountain 
    at Tabán was the ancestor of ox-back born - for the joy of the beaus 
    and actresses of the Orfeum. The slices cut from the roast beef of the tame 
    and respectable oxen are pickled with mustard and pinenuts. We make a thick 
    broth with bacon cubes, champignon, capri and white wine, and when it is ready, 
    we pour it on the steaks fried in the pans. Butter mashed potatoes and onions 
    in spicy vinegar garnish the dish in a most exclusive way.

    Chateaubriand with vegetable strudel 

    

  


    








 
  
Veal 
    dishes:

  
Veal 
    stewed with paprika served with home-made dumplings 

    Roasted veal filet with ham and asparagus

    Veal filet stuffed with goose liver and dried plums,fried in walnut 

    Veal foot fried in breadcrumbs served with jasmine rice and mayonnaise 

    Thin veal filet fried in breadcrumbs, served with potatoe salad 

    

  




 
  
Lamb 
    dishes:

  
Lamb 
    goulash with with corn-squash 

    Roasted lamb chop with garlic

    Lamb thigh baked with tarragon and served with potato dumplings 

    

  




 
  
Game 
    dishes:

  
Rabbit 
    thigh marinated in garlic milk,fried in breadcrumbs, served with pumpkin 

    Venison filet with steamed fruits and wild rice 

    Steamed deer filet in vegetable sauce and roll dumplings 

    

  

  


    




 
  
Mixed 
    steakdishes:

  
Mixed 
    steaks of Transylvania on a wooden plate (roasted veal, pork, beef, sausage 
    and bacon) 

    Mr. Krúdy's plate for two persons (beef ragout, pork stuffed with cheese 
    and ham) 

    Hungarian gourmand dish (roasted beefsteak, pork and goose liver) 

    

  




 
  
Salads 
    and pickles:

  
Cabbage 
    salad 

    Horse raddish salad with onion 

    Cucumber salad with sour cream 

    Tomato salad with blue cheese dressing 

    Lettuce with olives and balsamic vinegar 

    Cucumber salad with garlic and joghurt 

    Salad of the house 

    Homemade pickles 

    

  




 
  
Desserts:

  
Ice cream 
    balls with whipped cream 

    Lemon sorbet with champagne 

    Baked ice cream (preparation:30min.) for min. 4 persons 

    Banana baked with honey and walnuts, served with ice cream 

    Chestnut puree with whipped cream 

    Vanilla custard with egg-mousse 

    Sweet "Somlói" sponge with chocolate cream 

    Strudel filled with sour cherry and walnut

    Various pancakes (blueberry jam,walnut cream,cocoa,cottage cheese)

    Pancake "Gundel"(walnut cream & chocolate sauce) with rum flambe' 
    

    Hot apple pie with vanilla ice cream 

    Sweet cottage cheese balls with hot cherry chutney 

    Pear marinated in honey and red wine

    Salty Cottage cheese pasta with sour cream 

    

  




 
  
Cheese 
    dishes:

  
Sheep's 
    cottage cheese with hot green paprika 

    Pannonia cheese with butter 

    Rouge cheese with horse raddish salad 

    Blue cheese with butter and onion 

    Hungarian cheese plate with fresh vegetables 

    




 
  
1590.-
1590.-
1690.-
2390.-




 
  
690.-
890.-
790.-
790.-
790.-
790.-
790.-




 
  
3590.-
1990.-
1890.-
1190.-
3390.-
2190.-

  990.-
1990.-




 
  
1090.-
  890.-
2190.-

1390.-




 
  
2890.-

3620.-
1990.-

3190.-
2990.-

3190.-
3190.-
3190.-










990.-/100g
4990.-
6290.-





 
  
2590.-

3590.-
3590.-

2790.-
1990.-

2590.-

3190.-

3990.-

3990.-




 
  
2590.-
2690.-
3190.-

1990.-

1990.-
1990.-
2290.-
















3190.-









2990.-




 
  
2690.-
4490.-
3990.-




 
  
3990.-

6490.-

6980.-




 
  
  850.-
1290.-
1830.-/pers

1190.-

  790.-
  790.-
  990.-
  890.-
  490.-

  990.-

  990.-
  990.-
  890.-
  990.-




 
  
2390.-

3490.-

3690.-

3990.-
4190.-

4790.-
3990.-
4290.-









6290.-




 
  
2390.-

3590.-
3690.-

2590.-

2490.-




 
  
2890.-

5690.-
2990.-




 
  

690.-
590.-
790.-
890.-
790.-
790.-
590.-




 
  
1490.-
1390.-
1590.-
1590.-
3290.-











  
 
    

      
 
        
        
        
        
        
        
        
      

    

  






 
  
Warm 
    starters:

  
Potatoe-dumpling 
    with sheep's cottage cheese

    Hungarian "lecho" (stewed tomato, onion and paprika) 

    Boiled beef with steamed vegetables 

    




 
  
1290.-1490.-2190.-





  

     
     
     
     
     
     
  




 
  
Cold appetizers:

  
Cold goose liver served in its own fat and onion jam   
Rocket salad with hot steak slices	
Caesar salad with chicken breast	
Paprika stuffed with sheep's cottage cheese    
Rare beefsteak - made to your request      
Hungarian peasant plate with homemade bacon, 
ham and sausage 
Marrow bone with toast and garlic       
Snails filled with spicy butter served on a salt-bed