MENU | TABLES
Our reservation platform for the season is now open: in autumn 2025, guests may choose from five grand menus. Over the course of the season, nearly one hundred ingredients, twenty organic wines, as many house brews, and a selection of fine dark craft beers will make their way into our kitchen. Take your pick!
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!
18-19-20 | 25-26-27 September
and 2-3-4 October
A final gift from summer: harvesting pears, opening the pickles, bringing in the last flower petals. We explore how light shimmers on duck fat and pear honey, reinterpret the classic "ham–mushroom–corn" topping combination, continue our vegetable stew rehabilitation program, and offer comfort with well-seared cabbage pasta. In the glasses: light from chamomile, yellow roses, Muscat, Traminer, and Olaszrizling.
9-10-11 | 16-17-18 | 23-24-25 October
Grape, plum, tea, smoke – a short study on estate reds
Time slows, tones deepen — it's the season for estate walks. We step out of the garden, picnic among resting vineyards and orchards, and cook quail and bacon to a fiery red over open flames. Pressed almonds, truffle and shriveled plums appear, as well as brown-butter brioche, Szeged salami, elderberries, floodplain blackberries, smoked ice cream, and a touch of "barátfüle." In the glasses: Kékfrankos and Kadarka from nearby and from afar — interpreted by the cellars of Sziegl, Maurer, Unger, and Bott Frigyes.
30-31 October and 1th November
menu comming soon ...
We cook evening tales with beer foam, a touch of Asian influence, but mostly local ingredients. From indoors we watch the cold outside, enjoying the healthy addiction of bitterness: eight courses, four craft beers, ginger, kosho, yellow pea miso, amazake, malty bread, and the juiciest cuts of mangalica pork. After dinner, we'll even send you off with a little "bitter pleasure" takeaway pack!
6-7-8 November
menu comming soon ...
A farewell parade for waterfowl, at the time when farm work ends and yearly accounts are made. We recall the old feast-days of roast stalls with modern reinterpretations — no clichés. Alongside gizzards, roasted and pulled legs, and cracklings, we also honor the favorite foods of once-living poultry: popcorn, lavender polenta, millet, sorghum, caraway, cabbage, and barley groats. In the glasses: some crisp young wines and some venerable old ones – both tasting fresh in their own way here and now!
13-14-15 | 20-21-22 | 27-28-29 November
Wild, Smoke, ash – a late autumn stroll in the fields
Before winter silence arrives, we celebrate the last freshly gathered treasures: walnut soup, caramelized onions, roasted root vegetable sauces, rabbit pie, venison and duck liver, rosehips, some wild mushrooms, and roasted chestnuts — all capturing the month's essence. In the glasses: dried white mulberry juice, roasted apple tea, and full-bodied deep orange wines.