Chef Ákos Sárközi's approach to Hungarian cuisine at this Michelin-starred restaurant is contemporary, and the menu changes every week or two. Go for the signature foie gras appetiser with apple and celeriac and a glass of sweet Tokaji Aszú wine. If mangalica (a special type of Hungarian pork) is on the menu, try it with a glass of dry Furmint.
The astonishing selection of fine Hungarian wine (200 types, most by the glass), and the warm and knowledgeable service are bonuses. There's a five-course tasting menu available for 23,000/40,000Ft without/with wine pairing.
