Summer Season

from June to end of the September

menu – Laurels, straws, peaches – The "harvest menu"
July  18-19-20 | 25-26-27.

Every July, we pay homage to the man-tasking work of the scorching lowland heat by cooking up a modern menu from the harvesters' menu of yesteryear. We will tell you about the small Hungarian culture of the bichk, the importance of the tarisznya, sweet corn, coals with parsnips, wheat flower and warm little shoes, bacon and reaper soup, white stuffed cabbage, aludttej, linen pants, roasted peaches, mud cottage cheese and a little laurel ice cream. The glasses are filled with fresh juices, age-worthy wines, and Szeged water from the Anna-well. Bring your own knife!

menu – Raspberries, roses, "paprika" – A modern menu in red "
August  1-2-3 | 8-9-10 | 15-16-17.

Progressive cooking comes in eight courses, regional goods, old techniques but with unusual variations, for an open mind - because we are connected by red. Cold lecsó, stuffed peppers, smoke, goat's cheese and lots of raspberries, tomato ice cream, tepertő, and veal paprikás in a row, and now a series of questions from the kitchen to the guest - what does Hungarian cuisine mean to whom, and is it the ingredients or the cooking method and the conditions of consumption that give culinary comfort? In the glasses, new sillers, kékfrankos and kadarka and other reds.