For some, autumn is a time of rest and rejuvenation, for us it is more of a time to change the menu! Under the leadership of our chef, Barna Szabó, we dreamed up our new menu, through which we try to show that autumn is much more a period of abundance of raw materials and richness of flavors than of passing away.
Our basic principle is to use fresh, seasonal vegetables and fruits, so in the coming months various root vegetables, onions, mushrooms and tubers will play a leading role.
A pleasant afternoon walk in Buda Castle can be crowned with our cream of leek soup with black root. It's hot, appetizing, and its atmosphere is simply autumn itself! If you want a more substantial appetizer, try the king of sour soups, the Transylvanian veal chop, you won't be disappointed!
The menu features evergreen classics such as plum dumplings, duck liver or golden guinea fowl consommé, but you can't miss slightly more extravagant dishes, such as the quail, which our chef dreamed up on the plate with plums, pumpkin and pumpkin seeds.
During the creation of the menu, we tried to combine domestic and international ingredients and kitchen traditions with a modern twist. Such a bold, yet perfect fusion with 'Angus rump steak with kimchi and truffle noodles' or 'Venison with ponzu, radish and green tomato'. We recommend parsnips with pears and miso to our vegetarian guests.
The cool weather in November is a great opportunity to drink fuller wines that harmonize with richer flavors. The best of our seasonal menu can be found in our Fisherman's Bastion tasting menu: Central European basics, Eastern influences, and the flavors and colors of autumn and winter. The food line stands on its own, but in the pursuit of completeness, a wine list was born to accompany it, with which we invite our guests on a taste journey covering every detail.