A creamy soup made with leeks and potatoes, thickened with sour cream and butter. The crunchy vegetable tartare offers a lively contrast in texture and flavor.

Classic Hungarian soup made with beef and vegetables , seasoned with paprika. Confit potatoes, slowly cooked in fat, are tender and flavorful.

Traditional Hungarian dish with savory pancakes filled with chicken and soaked in a creamy paprika sauce. Topped with a paprika-sour cream sauce, roasted peppers, and sun-dried cherry tomatoes.

One-pot dish with potatoes, onion, paprika, and sausage chips. The slowly roasted pork ribs add rich, fatty, and flavorful meat to the dish. The pickled cucumber salad is seasoned with ginger and garlic.

Chicken braised in a creamy, paprika-infused sauce. The egg dumplings are freshly boiled and mixed with lightly fried eggs, then baked.

Slow-cooked white and pinto beans with barley and onion jam. The duck strudel is made with confit duck leg wrapped in strudel dough. The egg is breaded in egg yolk crumbs and quickly fried.

Slow-cooked beef cheeks in a sweet and sour vegetable sauce. The caramelized carrots enhance the dish’s sweet notes. The bread dumplings are made with diced rolls, flour, eggs, and parsley.

Hungarian-style ‘risotto’ made with pearl barley and vegetables. The pork neck is prepared juicy and crispy, perfectly complementing the barley dish.

Soft dumplings made from cottage cheese, semolina, eggs, and a bit of sugar, coated in toasted hazelnut and breadcrumbs. The fruit jelly (raspberry) adds a sweet and fruity contrast.

A modern take on the classic Hungarian dessert Somlói Galuska: layers of sponge cake soaked in sugar syrup and rum flavoring, layered with vanilla-cream, chocolate sauce, and often garnished with walnut. A rich, sweet, and creamy dessert.