Kitchen · November 2026
Four courses, rewritten every week.
The menu follows whatever the growers bring us on Monday morning. Prices in euro, service included.
- Lunch
- Wed–Sun, 12:00–15:00
- Dinner
- Wed–Sat, 18:00–22:00
- Tasting
- 4 courses, €48
- Wine pairing
- €26 per person
À la carte
What is on the pass today
To start
- Sourdough, smoked butter€6
baked at 5am, every day
- Roasted carrot, coriander, yoghurt€8
honey and lemon dressing
- Beef carpaccio€11
capers, aged parmesan, rocket
Main courses
- Duck breast, roasted pear€22
red wine jus, celeriac
- Hand-cut tagliatelle€16
wild mushroom, thyme, brown butter
- Line-caught pike-perch€21
brown butter, dill potatoes
- Celeriac schnitzel€15
sour cream, pickles, the vegetarian favourite
Desserts
- Salted caramel chocolate tart€7
cream cheese ice cream
- Apple pie€6
cinnamon, whipped cream
- Seasonal cheese board€9
house jams, walnut bread
By the glass
- Furmint, Tokaj€5.5
dry, volcanic, 2023
- Kékfrankos, Villány€6
light red, chilled, 2022
- Natural orange, Somló€7
skin contact, cloudy, 2024
Allergies? Tell us when you book — the kitchen prepares a separate plate.
Reservations
Tables for tonight open at noon.
Seven or more guests? Call us and we will plan the whole table with you.