Allow us to guide you into the world of Hungarian Heritage!
The "Hungarikum" is a collective term representing the outstanding achievements of the Hungarian people, unique, exceptional, and high-quality values characteristic of Hungarian identity. The „Hungarikum” trademark is designed with the Hungarian national colors, forming the Holy Crown. The national colors (red: strength; white: loyalty; green: hope) and the Holy Crown represent the continuity and independence of the Hungarian state. The spiral, as an ancient Hungarian motif, symbolizes creative power and the cyclical continuity in eternal development. The dynamic red arch motif, reminiscent of the Carpathian Mountains, refers to our Hungarian values that extend beyond the current state borders, indicating our national unity and cohesion.
Aged pork belly, gyulai sausage, pickled red onion
Pálinka, Törley Champagne, Hungarian acacia honey, Alföld chamomile
Tokaji szamorodni, savoy cabbage, pickled pear, toasted brioche
Homemade chips, pointed starch, bread, Paprika from Szeged
Butter-parsley „dumplings”, cucumber salad, Erős Pista
Stumpf Pincészet Nagy - Eged GrandSuperior Bikavér 2018
or
Potato dumplings with sheep curd, szentesi paprika
Stumpf Pincészet Nagy - Eged GrandSuperior Bikavér 2018
Zwack Unicum Riserva 4 cl
Hungarikumdrinks 7 200 Ft
Allergens:
1. Gluten 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Soya 7. Dairy 8. Nuts 9. Celery 10. Mustard
11. Sesame 12. Sulphites 13. Lupin 14. Shellfish
A 15% service charge will be added to the final invoice.
Tracing its roots to the 9th century, goulash soup emerged as a culinary masterpiece as the Hungarians settled in the picturesque Carpathian Basin. The ingenious shepherds, referred to as "gulyás" in their native tongue, crafted this delectable dish by skillfully blending livestock with an array of aromatic spices. Its preparation over an open flame not only infused it with a distinct smokiness but also perfectly complemented the rustic charm and practicality of the shepherd lifestyle.
The cultivation and culture of Szeged paprika began in the 18th century. The area around Szeged boasts excellent soil quality and favorable climatic conditions, making it ideal for growing paprika. In Szeged, a tradition emerged where paprika is ground using a distinctive milling technology.
The production of Csabai sausage is based on long-standing recipes and unique preparation methods. Traditionally, the sausage is made from pork and bacon. A crucial part of the sausage-making process involves special seasoning and natural smoking, resulting in its distinctive flavor and aroma.
Erős Pista is made from the finest quality, fully ripe, hand-picked chili peppers. What distinguishes Erős Pista seasoning from similar products made in other paprika-producing countries is its unique color and flavor.
The main consumption and sensory qualities of "Szentesi paprika" are its exceptional flavor, which is aromatic, spicy, sweet, and/or hot; its intense paprika scent, reminiscent of ground paprika; and its thin skin. The flesh of the peppers is 3-7 mm thick, which allows for the enjoyable release of flavor and aroma even during fresh consumption.
The Dobos Cake is characterized by its distinct layers, interspersed with an unique buttercream filling. Its individual appearance and flavor are owed to the caramel layer covering the top and the chocolate coating. The cake's decoration and the special "mirror glaze" technique of the caramel layer contribute to the uniqueness of the Dobos Cake.
The wine's name is tied to a famous tale that during the siege of Eger Castle, Hungarian soldiers courageously drank red wine, leading the observing Turks to believe they were fortifying themselves with bull's blood (bikavér). In the production of Egri Bikavér, various red grape varieties are utilized. Wineries typically incorporate traditional grapes such as Kékfrankos, Kadarka, and other local varieties into the blend.
The Tokaj wine region, as the only and eponymous wine region of the Tokaji wine region, possesses unique natural, historical, and human resources. Among the wine specialties, it is important to highlight the "máslás" (second pressing), "fordítás" (reverse fermentation), "szamorodni" (both dry and sweet versions), aszú, and eszencia.
The liqueur was originally made from a mixture of herbs and spices, and the original recipe has been used ever since. Over 40 different herbs and spices are used to make the liqueur.
The fermentation, distillation, aging, resting, and bottling of pálinka must also be carried out in Hungary. Pálinka cannot be flavored, colored, or sweetened, even for the purpose of rounding out the final taste of the product. The history of 'aqua vitae' associated with Queen Elizabeth dates back to the 14th century, while 'burnt spirit' was considered medicine until the 16th century.
On August 1, 1882, József Törley registered his enterprise under the name 'Törley József és Társa' at the Budapest Commercial Court. The history of Törley sparkling wines thus stretches back almost one and a half centuries. Törley sparkling wines enhance the good reputation of Hungarian products in numerous countries around the world.
The vast acacia forests living in the unique climate of the Carpathian Basin make Hungarian acacia honey distinctive. Hungarian acacia honey is clear, gentle, less acidic, and has the scent of acacia flowers. Its color shades range from almost colorless to a light yellowish. Due to its high sugar content, it does not crystallize and remains liquid for years.
Chamomile has antispasmodic and cholagogue properties, growing wild across the country, especially in the saline areas of the Great Plain and the 'szikfoltok' of the Tisza region.
