TATI Farm to Table restaurant

A deconstructed take on the classic Hungarian dessert, with sponge cake, chocolate sauce, walnuts, and whipped cream.

A comforting stew featuring fresh fish from Lake Balaton, slow-cooked in a rich paprika sauce, served with homemade egg noodles.

Slow-cooked duck leg, crispy skin, served with a rich sour cherry reduction and creamy potato gratin. A traditional dish with a modern twist.

Pan-seared Mangalica pork tenderloin, locally sourced, accompanied by a vibrant paprika jus and seasonal roasted vegetables.

Creamy Arborio rice with foraged Hungarian forest mushrooms, finished with a hint of truffle oil and fresh parmesan.

Light and refreshing panna cotta infused with elderflower, topped with a fresh raspberry coulis and seasonal berries.