Menu/Info

During the event "Restaurant Week" between 2 - 19 October, this restaurant is going to offer its 3-course menus from 8.900 HUF.

Our guests are free to choose from the list of meals and can put together their own 3-course menus:

Available starters:
- Roasted Beet Tartare with Coconut Celery Mousse and Spiced Homemade Bread (allergen: gluten, celery) (Vegan)
Our favorite vegan tartare blends the rich, earthy flavors of beetroot with a light coconut celery mousse, accompanied by freshly baked, high-quality flour bread.
- Pinsa Romana with Walnut Pepper Cream, Homemade Mangalica Bacon, Farm Cheese, and Arugula (allergen: gluten, milk, nuts)
The ancestor of pizza, this Roman pinsa features a light, airy dough made from various flours, topped with local delicacies.
- Bone Marrow Toast with Spelt Bread and Fermented Vegetables (allergen: gluten)
A culinary delight on toast. This forgotten favorite is fried in onion fat, served with home-made spelt bread and fermented vegetables for the perfect bite.
- Grilled Goat Cheese from Szarvaskő, Fig-Studded Polenta, and Red Onion Chutney (allergen: milk) (V)
Our regional partner's pride, the characterful goat cheese pairs excellently with fruity polenta and the sweet-salty contrast of slow-caramelized spiced red onion.

Available main courses:
- Grilled Trout Fillet with Basil Oil Risotto and Soy-Glazed Kohlrabi Cubes (allergen: fish, milk, soy)
Experience a lakeside delight with trout fillet from local waters, crispy skin, accompanied by fragrant basil oil risotto and silky soy-marinated kohlrabi cubes.
- Rolled Aged Sirloin with Spicy Liver Stuffing, Potato Dumplings with Luc Powder, Mustard Seeds, and Gravy (allergen: gluten, egg, mustard)
Evoking the spirit of Renaissance feasts, this classic stuffed meat is made from the finest free-range beef, with a thrilling forest-flavored potato side and rich, flavorful sauce.
- Grilled Picanha with Slambuc and Potato Chips with Ratatouille (allergen: gluten, egg)
Discover a world-class cut—this noble rump cap is a rare delicacy similar to sirloin. Our chef's favorite reimagined one-pot dish pairs well with potato chips enhanced with ratatouille.
- Rigatoni with Gorgonzola and Forest Mushroom Ragout (allergen: gluten, milk, egg) (V)
Queen Beatrix introduced the love of Renaissance flavors from Italy—celebrated here by combining our eight-egg pasta from local farms with famous Italian blue cheese and gifts from the Bükk forests.

Available desserts:
- Bükk Bobajka (allergen: gluten, milk, egg)
Home-made bread sticks generously sprinkled with poppy seeds, baked to juicy perfection with a large serving of vanilla sauce. Jams cooked from forest fruits add a new twist to this nostalgic dessert, going beyond the usual poppy and orange tradition.
- Beetroot-Coffee Tahini (allergen: sesame seeds) (Vegan)
A surprising flavor journey that offers a delightful glutenfree and lactosefree dessert experience. Coffee blends into a moist, dried fruit-infused cake, topped with silky beetroot cream and sesame paste-enhanced milk chocolate. Caramelized barley flakes and puffed oats add crunch.
- Cottage Cheese Dumplings with Sour Cream Foam, Homemade Blackberry-Sloe Jam, and Luc Powder (allergen: gluten, milk, egg)
Airy dumplings rolled in caramelized panko crumbs, topped with soft sour cream foam, sprinkled with the forest's special spice—citrus-resinous, pine-scented powder. Our house forest jam adds a fruity contrast.