A lavish feast that, through bites and stories, immerses you in the most exciting moments of Carpathian cuisine. This experience is for those who want not only to see Hungary but also to understand and savour it.
SOUP
IN ATTILA’S COURT
Hunnic Venison Goulash in a Cauldron with Forest Herbs
The simple ingredients and robust flavours of the legendary Hun ruler’s court come to life in this venison goulash which we’ve prepared with root vegetables and seasoned with juniper berries.
Vegetarian option: Hunnic vegetable goulash in a cauldron with forest herbs
Wine pairing:
Lingvay Zweigelt dry rosé wine
Alcohol-free option: a selection of musts
Allergens: –
WARM ENTREE
IN THE ALCHEMIST’S WORKSHOP
Saffron-flavoured bird skewers served on sourdough rosemary bread
What happens on the grill is pure alchemy: we seasoned our bird skewers with saffron and rosemary and wrapped them in bacon.
Vegetarian option: Saffron-flavoured vegetable skewers on sourdough rosemary bread
Wine pairing:
Lingvay Zöldveltelini dry white wine
Alcohol-free option: a selection of musts
Allergen: 1
MAIN DISH
IN THE HUSSAR COLONEL’S CAMP
Roast gray cattle with red currant wine sauce and bread dumplings
Even the dashing Hungarian hussar would dismount for this! The distinctive flavour of the roast gray cattle is perfectly complemented by the refreshing red currant wine sauce which we’ve paired with bread dumplings, a popular side dish at the time.
Vegetarian option: Grilled goat cheese with red currant wine sauce and bread dumplings
Wine pairing:
Lingvay Kékfrankos dry red wine
Alcohol-free option: a selection of musts
Allergens: 1,7
DESSERT
IN THE CARRIAGE OF THE ORIENT EXPRESS
Dobos cake revolution
Dessert in a glass
József Dobos’s cake, introduced in 1885, conquered even the dining cars of the Orient Express. It’s a perfect combination of a soft sponge cake, chocolate buttercream and crunchy caramel.
Wine pairing:
Tokaji Aszú sweet dessert wine
Alcohol-free option: a selection of musts
Allergens: 1, 3, 7