MENU and TABLE
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 a full-course meal (8 courses + 4 drinks, 0.7 dl each). The price is 43,500 HUF per person, which includes a wine or non-alcoholic beverage pairing.
• 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!
RED - WHITE - GREEN
Asparagus, strawberries, elderflowers
May 14-15-16 | 21-22-23.
At the seasonal threshold between spring and the fertile summer, May marks the arrival of the first harvests from the soil. It is the month of fleeting, beloved ingredients at their peak.
We present the emblematic young produce of the region's spring gardens: local lamb, new kohlrabi, medicinal herbs and green shoots, strawberries, and the beloved asparagus of the sandy plains.
Into the glasses we pour pure, organic wines and raise a toast to one of the most romantic seasons of the year.
PENTECOST – Bouquets, Roses, and Doves
May 28-29-30 | June 4-5-6
Pentecost is a seasonal boundary, a turning point and a feast. It is the time of breaking green branches and admiring the first stone fruits; this is when the young chicks are plucked and a Pentecost king is chosen. Stories are told of privileges, flower-water ironing, rich symbols, healing dove soup and rosemary bouquets. The menu presents traditional festive customs in a way that reflects the spirit of the age.
menu coming soon
THE SOLSTICE – Farm Life, Beehives and Nests
June 11-12-13 | 18-19-20 | 25-26-27
In the month of Saint John there are cherries on the ears, magic in the fire, and on the plates the little alchemy of southern fields. Honey-soaked flowers, fresh hay and kajmak, salt steppe chamomile and fragrant fairy ring mushrooms, veal, gooseberry sauce, straw potatoes, linden honey buttered bread and floating island bring comfort. This menu is like lying in a rich, blooming meadow, watching the clouds drift over the Great Plain, then barefoot dashing into summer… The summer solstice is accompanied by radiant orange wines, fresh Pet-Nats and cooling herbal teas.
menu coming soon
STRAW HARVEST MENU – Wheat Straw, laurels, peaches
July 2-3-4 | 9-10-11 | 16-17-18
It is said that if the wheat breaks at Midsummer, the harvest comes three weeks later… Today the old calendar is followed less closely, but it is only right to bow one’s head before the back‑breaking work of the past. A modern course is cooked from the former menu of the mowers, with stories about pocketknife culture and the importance of the satchel. There will be polenta from the embers, cornflower and warm little loaves, bacon and mower’s soup, white stuffed cabbage, clabbered milk, a linen bundle, baked peaches, sweet curd cheese and a little bay leaf ice cream as well. In the glasses: chamomile kvass, Királyleányka, Kövidinka, Ezerjó and Szeged water from the Anna well. Bringing one’s own pocketknife is welcome!
menu coming soon
THE LITTLE RED – Raspberry, rose, paprika
July 23-24-25 | 30-31 and aug 1. |
August 6-7-8
A lovable little study is coming, based on regional summer produce and old techniques, because red is what connects everything. Superficially or not, Hungarian cuisine is often identified with the ingredients that grow in this region. This is where the heritage of paprika mills lives, Pick salami, wild roses, old southern Kadarka vines, pörkölt, cherry pit oils, rácponty, and clear sour cherry soups. There will also be a modern accompaniment with fermented rose granita and smoked roe toast.
menu coming soon
NOSTALGIA MENU – Mangalica pork, pancakes, Fermentation
August 13-14-15 | 20-21-22 | 27-28-29
Nostalgia and trust. A style exercise in what to do with classic small-inn favourites. An end-of-summer full comfort food menu arrives with familiar dishes, elevated by technique. This menu lines up stuffed vine leaves, breaded mangalica neck, white peach compote, fermented cucumber soup, cottage cheese pancakes, and there will also be bacon and bread “soldiers” with new bread. In the glasses: Rieslings, spritzers, a light summer vermouth and acacia syrup.
menu coming soon
The Alkimista team warmly welcomes everyone