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!
THE HARVEST MENU – Haystacks, Laurels & Apricots
July 2-3-4 | 9-10-11 | 16-17-18
It was once believed that if the wheat bent on St. John's Day, the harvest would begin three weeks later...
The most rustic culinary interpretation of summer arrives as we revisit the traditional meals of Hungarian harvesters. Alongside authentic techniques and heritage recipes, the menu presents refined contemporary interpretations.
Stories of harvest hands, field captains, travelling work brigades, shared labour and the strength of rural communities accompany each course—echoes of a time whose customs left a lasting mark on Hungary's culinary heritage.
Bringing your own pocket knife is encouraged.
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
THE NOSTALGIC DINER VIBE – Mangalica pork, pancakes, sourdough bread
August 13-14-15.| 20-21-22 | 27-28-29.
Nostalgia and trust. An exercise in style exploring what to do with the small eatery's favorites. A full "comfort food" menu to close out the summer, featuring familiar dishes with a technical twist. This menu includes grape leaf dolma, fried Mangalica pork, white peach compote, sourdough cucumber soup, and cottage cheese pancakes, but we'll also be serving bacon and bread with fresh bread. The glasses are filled with Rieslings, spritzers, light summer beer, and acacia syrup.
The Alkimista team warmly welcomes everyone