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The newest De Gustation Menu of Biarritz restaurant for the Formula1!

 

Yogurt creme soup with porcini crisp

Traditional Hungarian Black pudding with balsamic vinegar and savoy cabbage, mashed potatoes

New Guinea fowl with goosbery and cornpuff

Floating island in a new version

The price of the menu: 6900 HUF

 

The wines wich we offering:

Demeter Frizzante 2009'

Bock Rosé 2009'

Szepsy Birtok Furmint 2008'

Szepsy Tokaji sweet Szamorodni 2006'

The price of the menu with wines: 9900 HUF

 

The price of the menu with vines: 9900 HUF

The degustation menu is available for parties of 4 up to 20 guests
Due to the extended number of courses we require that the whole table order the tasting menu, and you allow a longer period of time to complete your meal. Available until 12.30pm for lunch and 9.30pm for dinner.
As the degustation is designed to delight the whole table, please advise of any special dietary requirements prior to arrival at the restaurant so we can prepare accordingly. The Chef's Degustation menu changes on a regular basis to reflect the very best seasonal produce available.

Note: Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.Wines selected by the sommelier to match the dishes are also available as an option. Ordering this menu needed minimum 4 persons and day before coming.

Click here to make a booking


 

 

Small Hungarian De Gustation Menu



The price of the five courses menu: 6900Ft./25€

Goulasch soup
Veal stew noodles
Stuffed Pepper
Pancake ,,Hortobágyi" style with chicken
Stuffed cabbage

Floating Island

Wine selected by the sommelier to match to the dishes

Menu A'la Hungary

Home made pork chesse with vinegrette sauce

Jásdi Csopaki olaszrizling 2008’

Pheasant essence  with egg aspic

Hungarian ravioli stuffed with cottage-cheese and wild garlic

Nyakas Budai Sauvignon Blanc 2009’

Grilled pike-pearch with crayfish from Zala and creamy spinach

Sauska Makár Chardonnay 2007’

Boiled millets with goose giblets and grilled goose-liver

Bock Ermitage 2008’

Duck breast stuffed with cabbage pasta

Gere & Weninger Pinot noir 2007’

Veal cheek confitated in paprika gravy with buttery noodles

Bock Merlot 2007’

Hare chops with „vadas” sauce with hungarian dumpling baked  on butter

Takler Cabernet Franc 2007’

Pancake „Szent György” style

Patrícius Tokaji 6 puttonyos aszú 2000



P1000072 P1040493 P1010227 degust001