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RESERVATION -
Good to know
• Platform: Table reservations can be made exclusively through this interface by selecting from the available menus and open dates. (Reservations cannot be accepted by phone, SMS, or social media messages.)
• Confirmation: Confirmations are not automated but will be sent within 24 hours.
• Price: Our seasonal menus consist of complete courses (8 dishes + 4 drinks, each 0.7 dl). The price is 38,500 HUF / person, which includes a wine pairing or a non-alcoholic pairing. A 12% service charge will be added.
• Group size: For reservations of 4 guests or more, the booking is secured after advance payment of the full dinner fee. Payment details will be provided in the confirmation.
• Vouchers: Gift vouchers can also be redeemed via this platform. If you cannot attend on the selected date, the voucher may be transferred to someone else, as it is not nominative; however, rescheduling to another date is not possible – please plan accordingly.
• Arrival: The restaurant opens from 9 th October at 6:00 PM, and we kindly ask you to arrive at that time. Service concludes by 9:30 PM.
• Dinner calendar & availability: Within each season, we prepare several new menus, so you can browse and book available dates 2–3 months in advance. As we are a small venue, evenings often sell out quickly. If a menu appeals to you, we encourage you to secure your table promptly!
Our Seasonal Dinner Calendar compiles all available menus for the season – it can be downloaded, printed, or shared, making it easy to plan your program.
• Private dining: For reservations outside the listed dinner dates, or for groups of more than 10 guests, we offer a private dining service. Please contact us for details.
We look forward to welcoming you!
15-16-17 | 22-23-24 | 29-30-31 January
Apple, cider, hornradish, smoke – Winter tale
The season's most rustic culinary deep-dive arrives — a story about the value of dry firewood and a well-stocked pantry, from times when these meant survival. This puritan menu is built on the treasures of the larder and ingredients found in the winter landscape. Mustard ice cream, hot horseradish soup, smoked catfish, sea buckthorn, popcorn, cider, apples, herbal tinctures, and inhalations make up this evocative winter narrative.
5-6-7 | 12-13-14 | 19-20-21. February
Carnival, Furmint, Doughnuts – A Late-Winter Pastoral
This month is all about contrasts: the first rays of sun after icy mornings, the feasting of Carnival before the discipline of Lent, the quiet songs of shepherds and the loud revelry of celebrations. We say farewell to the stored winter roots and celebrate the newborn lambs and fresh sheep's milk. We evoke this atmosphere with pure Furmints, and on the plates: doughnuts, a "rehabilitated" vegetable stew, old-style walnut soup, light milk froth, sheep-curd dumplings, and herbal wildflower honey…
5-6-7 | 12-13-14 March
Roots, Shoots and Scales – A Lenten Menu of Abundance
Seasonal thresholds are some of the most exciting moments in our kitchen: the final reserves of the past season still linger, while the first greens and wild mushrooms awaken and claim their place. March is traditionally the month of Lent, and in this rich tasting menu we present the concentrated flavors of new shoots and late-winter roots, clean-tasting fresh fish, and crisp, refreshing acidity. This period is about honoring the ingenuity of traditional peasant kitchens and mindful, cleansing preparation — never about deprivation.