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| Our menus are available in Hungarian, English, German, Italian, French, Russian, Chinaese, Korean and Japanese. | ||||
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We create the mounthy menu based on the season and the current choice at the market, taking care to include traditional dishes and new ones. They comprise fresh vegetable stews and from May to September dishes cooked on lava stones. Guests find a fresh choice of entres on the daily menu. |
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| Gyula Madarász chef | ||
| Pasta and pastry choices abound with hot ones from the kitchen and the most delicious bakery items delicately prepared by our own bakers and pastry chef Máté Hérics who create specialities which are not too sweet. |
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| The things that never change: The goose crackling with red onions and in the evening, the Havelka: the bite size pastries with thick plum preserve filling, flavoured with sesame seeds. | |
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| Grapefruit salad with green Asparagus |
Mini Potatoe Doughnuts with Truffle cream and Salmon Caviarl |
Home-made Fine Nuggets on a "spoon" |
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| Goose Liver Specialities for Gurmets with Tokaji Wine |
Remiz Veal Fillets with potatoe Croquettes |
Breast of Turkey in Honey with potatoe purée |
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| Celery Salad with Apples, Roman Salad and Walnuts | Green Peppers Stuffed with Aubergine (Eggplant) Mousse | Spare ribs Lava potatoes |
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| Crispy Goose Leg with Braised Cabbage | Duck Breast in a Prune and Ginger Ragout | "Zsüti" Soup |
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| Remíz Bakery: |  |
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| A feature of the pastry kitchen is that butter cream is not used in the pastries. The pastry kitchen creates sweet, savory, tart and fruit specialities. Popular choices include layered wedding cakes, Italian and French delicacies, Profiterol and Tiramisu. Havelka is served warm every evening at 9 pm. |
