Lunch Menu

Hungarian goulash soup:

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.

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Ground paprika from Szeged:

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.

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Csabai sausage:

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.

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Erős Pista

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.

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Paprika from Szeged

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.

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Dobos Cake:

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.

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Egri Bikavér:

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.

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Tokaj wine region:

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.

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Zwack Unicum:

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.

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Brandy:

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.

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Törley sparkling wine:

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.

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Hungarian acacia honey:

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.

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Alföld chamomile:

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.

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