If you want to get a close-up of the Hungarians' soul, you can't miss to try our new menu of traditional Hungarian dishes. We invite you for a deep dive into our people's stomach. During spring and summer you’ll probably want lighter foods, so we'll make an "easier" version of the Hungarian Heaven. (see below)
1) for winter Thick red bean soup with egg noodles Roasted and grilled meats with potatoes and pickles Mákos guba (poppy dough) or sweet cottage cheese dumplings
2) for summer (during this period we can eat on our huge terrace on the top of the Buda's houses.) Cool cucumber soup Lecso (the Hungarian ratatouille with paprika, onion, tomato and bacon) Chestnut purée (A purée of chestnuts, sugar, and rum, usually served with whipped cream. This sweet, creamy dessert proves that chestnuts are for much more than just roasting.)
The first glass of pálinka is drunk before the dinner to get us in the mood, and feel free to have a second strong spirit as well.
1) We start with a thick red bean soup full with rural vegetables and bacon, colored and spiced with paprika and pepper. As special ingredient we put small egg noodles (csipetke) in the soup.
2) Then we are heading into the heart of the Hungarian kitchen: the meats. You're going to taste a selection of freshly roasted black pudding (véreshurka), liver sausage, grilled sausage (kolbász), minced meat (fasírt), rib (oldalas) and crackling (töpörtyű) - depends on the butcher's daily offers from the local market. The ribs and minced meats are seasoned with paprika, salt, cumin and pepper. The black pudding is mixed with garlic, onions, pepper, rice and pig’s blood, and stuffed into sheep gut, which is very crispy.
The main dish is escorted by steamed and baked potatos spilled with balsamic vinegar. Pickles are matching to these foods: sour cabbage, cucumber and spicy horseradish escort the meats.
3) Whether you taste the poppy seed dough, chestnut purée or the sweet cottage cheese dumplings with sour cream and powdered sugar, you'll like them. Both are rarely available outside of Hungary and are amazingly many-sided. The dessert will definitely be a real experience for the foreign people. We will hit the spot for sure!
The dinner is accompanied by homemade 45% fruit brandy (pálinka) as well as wine from the region. We are looking forward to seeing you! We are flexible, feel free to contact us. We'll see what kind of fresh stuff we could get at the market and finalize the menu.
If you feel strong enough, we are happy to start with the traditional 45% strong Hungarian spirit, pálinka. The first glass of pálinka is drunk before the dinner to get us in the mood, and feel free to have seconds later!
We start with a thick red bean soup with rural vegetables, egg noodles and bacon, spiced with paprika and pepper. Accompanied with soft and fresh white bread.
HEART OF HUNGARY
Into the heart of the Hungarian kitchen: the meat! A selection of freshly roasted black pudding, liver sausage, grilled sausage, minced meat, rib, crackling or a gravy beef stew - depends on the butcher's daily offers from the local market. The ribs and minced meats are seasoned with paprika, salt, cumin and pepper. Escorted by steamed and baked potato spilled with balsamic vinegar. Pickles: sour cabbage, cucumber and spicy horseradish.
Poppy seed dough, chestnut purée or sweet cottage cheese dumplings with sour cream and powdered sugar...All are rarely available outside of Hungary and are very delicious. The dessert will definitely be a real experience for foreigners. It will hit the spot for sure!