The restaurant was completely packed when we arrived but it was still very quiet and warm. The interior was made from timber and was beautifully decorated with jars of pickled fruits and vegetables.
The menu was quite extensive with entrees ranging from fish, poultry, game, beef and many more. We ordered some appetizers and desserts to share but had our own main courses.
Fresh Goose Liver with Steamed Grapes
Zhao Phin and I shared this appetizer. Believe it or not, Laszlo told me that Hungary actually exports around 70% of Europe's market for goose liver (Foie Gras). This may explain the generous portion served here. The goose-liver was perfectly seared and went really well with the sweet steamed grape sauce which had a nice hint of sherry. The soft milk-loaf was an excellent sponge for the delicious sauce!
Boiled Beef in Hunter's Sauce
This was my dish. The beef was fork tender and the Hunter's Sauce went really well with the beef. It had a hint of sweetness but was also smoky and earthy which complemented the flavor of the beef. It tasted a little like barbecue sauce but Bearta told me it is actually made from carrots and a few other root vegetables. The Hungarian Dumplings had a similar texture to French Toast and was very good as well.
Duck and Goose Plate
This was Nora's main course. The plate consist of a crispy duck leg, a slice of duck liver and a spicy goose wing. It also came with steamed red cabbage and mash potatoes.
Ovenbaked Rosemary Parfumed Leg of Lamb
Bearta's main course. The lamb leg cutlets were served with oven-baked potatoes that were seasoned with garlic and roasemary sauce
Loin of Venison with Bilberries
Bolly's venison loin came with flambeed fruits, home made potato croquette and blueberry sauce.
Fresh Grilled Fillet of Pike-preach from Lake Balaton
This was the only seafood main course and was Laszlo's. The Pike-preach was served with green-pea puree and buttered carrots
Braised Duck Leg Confit
Phin's main course came in a nice mini iron pot. The duck legs were confit to a state where the meat was falling off the bone. It looked really delicious!
Floating Islands
The middle was basically a light souffle that was sitting on top of a vanilla custard. The dessert was really light and good!
Somloi Galuska
I cannot get enough of this dessert and we had it again. The somloi here was better than what we had at the Plintenburg. It wasn't drenched with bottled chocolate sauce and the dumplings were really soft and had a much nuttier flavor! It tasted similar to Nutella.
Aranygaluska
Aranygaluska are soft brioche squares rolled in walnut and vanilla sauce. The highlight was the sauce which had a very nice vanilla scent and was light but creamy.
Chocolate Mousse
I was too full to try this dessert haha so I can't really comment on it.
Overall this was probably the best meal I had in Europe this trip. Everything I had and tried was excellent in this restaurant and I definitely look forward to coming back to Budapest to eat again! Anyone coming to Budapest I highly recommend this place. The portions are generous and the food is really good!
Contact Information
Address: 1029 Budapest, II. ker. Ordogarok ut 80
Tel: +36-398-7127
Web: www.nancsineni.hu
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