Onyx

Pan-seared smoked duck breast, served with a tangy sour cherry reduction, potato croquettes, and braised red cabbage.

Rich, silky foie gras terrine, paired with a delicate Tokaji wine gelee, toasted brioche, and fig chutney.

Tender Mangalica pork tenderloin, reimagined with a paprika-infused sauce, homemade nokedli (dumplings), and a dollop of sour cream.

A robust and spicy Hungarian fish soup, featuring freshwater fish (carp, catfish) simmered in a rich paprika broth, served with crusty bread.

Thin crepes layered with chocolate sauce, ground walnuts, and rum, flambéed tableside for a dramatic finish.

Slow-braised venison in a rich, aromatic paprika sauce, served with hearty egg barley (tarhonya) and a side of pickled cucumber.