We make cream soup from different types of cheese and we serve it hot in a cup with croutons.
We made hen soup from lots of vegetables and villager hen. We serve it fussili.
Sour creamy bean soup stew in pork chuck’s own juice. We serve it with smoked, boiled pork chuck and vegetables.
We cook a spicy, hungarian goulash out of beef shank and vegetables. Served steaming hot.
We make turkey ragout soup with tarragon and vegetables, and we make it special with a little bit of tarragon. We fine it with cream.
We make ragout soup made of turkey drumstick and vegetables. We boil potato ball, and we serve it with cream.
We make the soup from chicken meat and fresh garden vegetables. We serve it with delicious vermicelli.
We make fresh extra salad from tomato, and we serve it on plate. We bake the smoked mozzarella and we serve it on the top of the salad.
We bake three slices of breaded trappist cheese. We serve it with aromatic jasmin rice and tartar sauce.
We bake two slices of breaded camembert crunchy. We serve it with blueberry jam and aromatic jasmin rice.
We put the summer vegetables in the center of the plate and we serve it with light seasoned roasted chicken breast and cold roquefort sauce.
We make it based on the original receipt with iceberg lettuce, seeded mustard dijon and anchovy paste. We serve it with italian parmesan cheese.
We make it based on the original receipt with iceberg lettuce and seeded mustard dijon. We serve it on the top of the salad with tuna bits and fine with italian parmesan.
We chop marinated loin to pieces and we mix it with onion and spices. We serve butter, fresh vegetables and hot toast next to it.
We make home made egg noodles with potato, and serve it with bacon dripping, sheep cheese and sour cream. We decorate it with bacon sprinkles.
We make pizza pastry for the original italian receipt. We roast mozzarella and cut thin strips, and until the main course will be ready we offer home made tomato or chili sauce.
African catfish slice in Viennese fritters, and we bake it auburn, serve it with potato with parsley and home made tartar sauce.
We bake both sides of the catfish crunchy. On the top of that we put roquefort cheese and bake together. We serve it with fresh extra salad.
Slowly baked slightly salted salmon fillet. Serve with caramelized apple and citrus fruit sauce. Garnish with mixed salad and crunchy potato filled with cheese.
We bake the breaded chicken breast crunchy in hot oil and serve it with french fries and rice.
Traditional breaded chicken breast with hot oven baked creamy mushroom ragout and grated cheese. Served it hot with jasmin rice and green peas.
We fold bacon on the chicken breast and spread home-made apricot jam on it before roasting it tender. We serve this dish with french fries and mixed fresh salad.
Chicken beast strips breaded with sesame seeds, baked freshly in hot oil, rotated into chili sauce with honey afterwards, then piled up onto the plate. Served with jasmine rice and pineapple pieces.
We fill the chicken breast with toasted walnuts and tasty goat cheese, coat them with a sesame seed breading and then fry them. We create a sauce with crushed green peppers, cranberries, cream, and a little rum. As side dish, we recommend sweet potato fries.
Spiced chicken breast broiled with home made ham, then grilled with fresh basil and tomato. Served with potato purée.
Chicken breast with cheese and cream, baked to red in oven, served with cheesy potato and tzatziki salad.
Chicken breast coated with sour cream and finely chopped chives. Fried with spices, served with baked potatoes and mixed salad.
Chicken breast cut into four slices, fried with sheep cheese and chives. Served with grilled vegetables and cheese sauce made in hot pan.
We roast the chicken breasts until they get a crust and then bake them with honey steamed cinnamon and apple ragout, and smoked cheese on top. Served with plum-cream filled croquettes.
Breaded pork ribs served with french fries and steamed rice.
We take the pork ribs and traditionally prepare and fry them. Served with spaghetti, a tomato based ragout with spices, mushrooms, toasted ham and grated cheese.
Pork chop slices fried with fresh garlic. Served with french fries and bacon.
Pork chop soaked in milk with garlic. Rotated in flour and red pepper, then fried suddenly. Served with french fries and a pile of hot and crunchy onions.
Friable breaded pork chops. Served with jasmine rice and french fries.
Pork chop rotated to potato coat then fried in hot oil until it turns gold. Served with special sour cream, cheese and steak potatoes.
Breaded stuffed pork with ham and cheese. Served with jasmine rice and french fries.
We bake the tanderloin strips with bacon, some tomato pur, garlic, salt, pepper. We served with hot fried cube potatoes.
Mustard and garlic marinated giant flecken grilled to golden brown. We offer roasted onions and grilled potatoes as a side dish to match.
Smoked pork trotter with vegetables, steamed in oven. We make home made egg noodles with potato, sheep cheese and sour cream. Then fry both with smoked cheese.
Fried pork chop filled with spicy bacon, mustard, diced tomatoes, fresh cilantro and cheese. Fry both sides to red. Served with mixed salad and grilled potatoes.
Roasted pork chop covered with spicy mushroom, ham and cheese. Served with steamed rice and french fries.
We cut the pork, wrap the cuts in bacon and then skewer them. After this we roast them until they are done and then roast the vegetables, shrooms, and tomato. Served with a roquefort sauce.
We serve the roasted pork medallion skewers on spicy steak potato and lyonnaise onions. A savoury, creamy jalapeno and smoked cheese sauce makes it even more delicious.
Gravy stew made of beef thigh, onion, hungarian paprika, green pepper, tomato and a little red wine.
Marinated beef steak with salt and pepper. Grill as desired. Served with a pile of hot and crunchy onions and steak potatoes.
Roasted (as requested) loin with spices. We make creamy sauce from green pepper, then add it to the steak with mustard and tomato purée. Served with potato croquettes and rice.
Half portion of breaded cheese. Fried in hot oil, served with jasmine rice and tartar sauce.
Thin pizza dough based on on the basis of authentic Italian recipes with tomato, ham, corn and cheese on it.
We add cream and rum to the chestnut to make purée, serve it with whipped cream and rum cherry.
Cocoa sponge sheets, with chopped walnuts and vanilla cream. Served with chocolate dressing and whipped cream.
Creamy vanilla custard with sweet foam cooked from egg-white. Served cold.
Cheesecake made of soft, lemony cheese cream and cruhsed biscuits. Served with fores fruit.
We make homemade steamed puddings with walnut caramel and vanilla. Served it cold.
We serve the sweet chocolate foam on top of an orange flavoured sponge finger. Served with whipped cream.
Our prices also include garnish, which can be varied according to taste.
We charge a fee for take-away containers (80 HUF / container)
For half potions we calculate 70% of the full price. Our prices include VAT!