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Our Menus

Business lunch

2-CHODOVÉ MENU: 24,90 € (v pracovné dni 11:30 - 15:00)

Monday - 18.5.2026

1. Beef broth with liver quenelles and vegetable roots (contains 1,3,9)
2. Traditional Slovak meatloaf with Savoy cabbage ragout with potato and dill (contains 1,3,7,9)

Tuesday - 19.5.2026

1. Red lentil soup with curry spices coconut milk and bread croutons (contains 8,9)
2. Slow roasted veal shank with braised kohlrabi and potato quenelles (contains 1,3,10)

Wednesday - 20.5.2026

1. Chicken broth with meat, vegetable roots and noodles (contains 1,3,9)
2. Braised rabbit leg in sweet-sour velouté with ceps, dill and Slovak style buns/boiled potatoes (contains 1,3,7,9)

Thursday - 21.5.2026

1. Creamy cauliflower soup with bread croutons (contains 1,7,9)
2. Deep fried breaded chicken leg with mashed potatoes with onion and cucumber salad (contains 1,3,7,10)

Friday - 22.5.2026

1. Sour potato soup with dried forest mushrooms and dill (contains 1,7,9)
2. Roasted salmon with vegetable, white wine sauce and boiled potatoes (contains 4,7,9,12)

À La Carte

Starters

Mushrooms
pan fried king oyster mushrooms with cauliflower purée, miso sauce and sesame seeds (Contains 1, 3, 6, 11)
Kohlrabi
carpaccio with herb pesto with ossau cheese, salted lemon, hazelnuts and fermented radish (can be served in vegan style) (Contains 7, 8, 10)
Catfish
buttermilk - potato foam with smoked fresh water cat fish, bonito flakes, bottarga, smoked farmers pepper (Contains 3, 4, 10)
Octopus

braised with fresh vegetable ragout, white beans and basil (Contains 2, 4, 9, 12)

Duck

foie gras terine with poached pear, mustard seeds and brioche with rosehip jam (Contains 1, 3, 7, 10)

Veal

chopped tartar with foam seasoned by black truffle perfumed oil and toast with onion marmalade (Contains 1, 3, 7, 9, 10)

Soups

Halaszlé
tradičná polievka zo sladkovodných rýb s ikrami a opečeným chlebom (Obsahuje 4)
Beef

heavy tail and ribs broth with vegetables and homemade noodles (Contains: 1, 3, 9)

Salads

Romaine lettuce

with anchovy dressing with carrot, parmesan, bread croutons and bacon (Contains 1, 3, 4, 7, 10)

Mesclun

with anchovy dressing with carrot, parmesan, bread croutons and bacon (Contains 1, 3, 4, 7, 10)

with deep-fried chicken breast

€16.90

Chef recommends

Game
grilled saddle and duck liver foie grass roasted vegetable, shallot onion purée, rosehip jam and hazelnuts (deer, fallow deer or venison - seasonal) (Contains 7, 8, 9)

Main Courses

Wheat
sprouted red wheat with parsnips, seasonal mushrooms, egg and basil (can be served in vegan style) (Contains 1, 3, 7, 8)
Cod
roasted with beet root, brown butter, horse radish and cream baked potatoes (Contains 4, 7, 8, 9)
Sturgeon
in brown butter confit with cabbage in dill velouté, beluga lentil and shell fish sauce (Contains 1, 2, 4, 7)
Chicken
grilled farmers chicken breast with sweet potato, spring vegetable a roasted liver and morells sauce (Contains 7, 9)
Beef
filet steak with black pepper, zucchini, Bretagne onion, brandy sauce and cream baked potatoes (Contains 7, 9)

Desserts

Vanilla
classic crème brûlée served with berries and vanilla ice cream (Contains 3, 7)
Chocolate
cake with nuts, caramel and sea-buckthorn / carrot sorbet and flax seeds (Contains 3, 7, 8)
“Kir royal”

black currant sorbet with sparkling wine foam, crispy meringue and berries (Contains 3)

Nuts
vegan dessert with pecan and cashew nuts, dates, coconut ganache and tangerine ginger sorbet (Contains 8)
Petit fours

selection of homemade pralines (Contains 1, 3, 7, 8)

Cheese / 100 g
selection of local and imported cheese (Contains 1, 3, 7, 8)

Tasting Menu

Best chefs choice Five course tasting menu 95 € (Wine pairing 45 €, Alcohol-free pairing 30 €)

Amuse Bouche

Starters

Kohlrabi

carpaccio with herb pesto with ossau cheese salted lemon, hazelnuts and sea-buckthorn (can be served in vegan style) (Contains 7, 8, 10)

Catfish
buttermilk - potato foam with smoked fresh water cat fish, bonito flakes, bottarga, smoked farmers pepper (Contains 3,4,10)

Main Courses

Game
grilled saddle and duck liver foie grass roasted vegetable, shallot onion purée, rosehip jam and hazelnuts (deer, fallow deer or venison - seasonal) (Contains 7, 8, 9)
Sturgeon

in brown butter confit with cabbage in dill velouté, beluga lentil and shell fish sauce (1, 2, 4, 7)

Dessert

Kir royal

black currant sorbet with sparkling wine foam, crispy meringue and berries (Contains 3)

Petit fours

selection of homemade pralines (Contains 1, 3, 7, 8)