Hungarian cuisine

with apple compote, pecan nuts & brioche

with cured egg yolk and marinated vegetables

with caviar and beurre blanc

with perfect quail egg

with confit vegetables and filled pasta

with potatoes, vegetables and nibbed pasta

with mangetout and parsley

with buttery potato pottage

with truffled spaetzle and sour cream foam

with creamy summer squash and dill

with grilled romaine lettuce & sour cherry

with truffle, pecorino foam and lemon oil

breast with duck gizzard stew and pearl barley risotto

with savoy cabbage and mushrooms

with salted caramel sauce and crumble

with raspberry sorbet and fresh raspberry

with cinnamon ice cream