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| Interior |
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| Entrance |
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| Bread Selection: Brocoli Bread, Potato Bread and Red Capsicum Bread |
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| Red Pepper Bread with Butter |
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| Amuse Bouche |
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| Rolled Hungarian Pastry with Parsley Sauce |
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| Tokaji Furmint 2010 |
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| Foiegras four ways |
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| Right to Left: Foiegras mousse, candied jam, foiegras & truffles, chamomile jelly, foiregras rolled dusted with cacao and foiegras creme brulee |
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| Potato Bread |
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| Pike Perched Fillet with goat cheese pancake, orange fennel slaw and beetroot sauce |
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| Mangalica Pork Cheek, Potato Dumpling and Foiegras Veloute |
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| Strawberry sorbet on bed of arugula drizzle with champagne |
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| Cheese Trolley |
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| Generous cheese course |
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| Hungarian Cheese Day Milk Vs Nigh Milk (hence the split in the middle) |
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| Deconstructed Dobos Cake |
This restaurant was a nice surprise, specialised in Foie Gras dishes.
The chef even hangs a photo with Paul Bocuse. It was a good impression for Hungarian cuisine.
Was totally inspired by foie gras creme brulee, foie gras with cacao powder.
Progression of the courses was good
A memorable palate cleanser strawberry sorbet served with arugula!
The staff were very generous with the cheese trolley, offered us a little bit of everything.
a restaurant not to be missed in Budapest!
I hope one day I will be able to return here for other foie gras centric dishes.
Pictures by MSW
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