We are also participating in the Spring on the Plate campaign by CsodásMagyarország.hu. The initiative aims to promote sustainable, local, and seasonal ingredients—such as spring vegetables and fresh herbs—across restaurants.
Between April 20–30, 2026, our chef has created a special menu inspired by two iconic seasonal ingredients: asparagus and strawberries.
Menu:
- Cream of asparagus soup with basil-infused strawberries
- Asparagus risotto with grilled salmon
- Grilled asparagus bundles wrapped in homemade ham, served with parsley potatoes and hollandaise sauce
- Asparagus salad with balsamic glaze and strawberries, topped with sesame-crusted duck breast
- Panna cotta with basil strawberry ragout
