Ősz a tányéron
Our autumn menu brings the best of the season to the table in three courses, built on familiar Hungarian foundations and done our own way. It opens with a light, silky smoky fish soup with sturgeon and smoked salmon, a dill potato dumpling and caviar. For the main course, beef cheek slow-braised for 12 hours comes with celeriac in several textures, salt-baked beetroot and roasted pear. To finish, there is a light, airy curd cheese dumpling with cinnamon crumbs, homemade plum jam and marinated plums.
Chef's offer