Parisi 6

Rich goose liver terrine, slow-cooked and served with a sweetTokaji Aszú gel and toasted brioche. A Hungarian delicacy reinvented.

Pan-seared Pike-perch (Fogash) fillet from Lake Balaton, served with a creamy dill sauce and roasted new potatoes. A light and flavorful local favorite.

Our modern interpretation of the iconic Hungarian dessert, featuring layers of sponge cake, chocolate sauce, walnut, and rum-soaked fruits, presented with artistic flair.

A sophisticated take on the traditional Hungarian sweet cheese strudel, with delicate house-pulled strudel dough, creamy cottage cheese, raisins, and a hint of vanilla bean.

Tender veal stew simmered in a vibrant sweet paprika sauce, served with traditional homemade nokedli (dumplings). A comforting and classic Hungarian dish.