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Grilled beefsteak, grilled goose liver, bolete ragout
Grilled goose liver, breaded apple rings, cranberry
Spicy potato balls and Sopron bean strudel
With dark golden toasted noodles (Writer: The Philosophy Of Wine)
With bolete, a lot of red wine, home-made fried noodles
With black currant, Amaretto liqueur – bitter chocolate
From the Cserpes workshop
Lettuce, cucumber, tomato
From fermented homemade pickles
Withhorse radish and cabbage