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The chef’s signature starter. We hand-cut the finest Hungarian cattle beef ice-cold. While based on French techniques, the recipe has taken its own unique direction. Served with cornichons, capers, caper oil, red onions, and fresh Asian herbs. Accompanied by flame-grilled Bosnian flatbread.

How to eat it: Tear the flatbread and scoop the tartare, or place the meat on top!

Homemade gyoza dumplings filled with juicy mangalica pork and shrimp mixture. Served with ponzu (soy sauce with citrus) and a sesame-chili sauce.

How to eat it: Doesn’t matter which dip you try first – make sure to try both!

A Latin American classic from Peru and Ecuador, our ceviche features raw shrimp marinated in citrus juice, salt, onions, chili, and coriander. Actually, the acid “cooks” the shrimp.

How to eat it: Miután elfogyasztottad a cevichét, mindenképp idd ki a tál aljáról az úgynevezett “tigristejet”!

Thick slices of meaty, soft eggplant fried in crispy panko breadcrumbs. Served hot with citrusy ponzu and homemade coconut kefir.

How to eat it: Dip into ponzu first, then into the coconut kefir!

Tipikus thai kedvenc, saját ízlésre hangolva. A friss, még roppanós zöld mangófalatokat mangóecettel, sóval, lilahagymával és rengeteg friss zölddel (koriander, bazsalikom, perilla, újhagyma) vegyítjük.

How to eat it: előételnek, vagy rántott fogások mellé salátaként.

The holy grail of broths. Despite the name, this is a pho-based Vietnamese soup, simmered in 150-liter batches using a 3.5-year-old master stock. The method follows Japanese traditions, with duck, Mangalica pork, chicken, and veal in the base. Spices include galangal, soy sauce, gochujang, coriander, and star anise. IMPORTANT NOTE: none of our soups are vegetarian

How to eat it: Eat the pickled egg in one or two bites. Pile the herbs from the little jar onto your soup or nibble them like the Vietnamese do! Squeeze in the lime juice and sprinkle the fresh sliced chili. If your meat/roll/fried item is served on the side, take a bite of that, then a spoon of broth, a little noodle—repeat! If it’s already in the soup, just dig in and enjoy

Topped with homemade pickled egg and veggies. (Note: the broth still contains meat.)

How to eat it: A tojást 1-2 harapásra érdemes elfogyasztani. A kis üvegben leves mellé adott zöldfűszert halmozd a leves tetejére, vagy harapd, mint a vietnámiak! A lime-ot nyomd rá, a friss, vágott chilit szórd a tetejére! Ha a hús / gombóc / tekercs / rántott hús… a leves mellé van készítve külön tányérban, akkor érdemes egy falatot enni belőle, aztán egy kanál leves, egy kis tészta és így tovább. Ha a hús a levesben van, akkor nincs további teendőd, csak elfogyasztani azt!

Tender beef cheek, slow-cooked in a pressure cooker, served with pickled egg.

How to eat it: Eat the pickled egg in one or two bites. Pile the herbs from the little jar onto your soup or nibble them like the Vietnamese do! Squeeze in the lime juice and sprinkle the fresh sliced chili. If your meat/roll/fried item is served on the side, take a bite of that, then a spoon of broth, a little noodle—repeat! If it’s already in the soup, just dig in and enjoy

Lamb mince, rolled into a spring roll and paired with pickled egg.

How to eat it: Eat the pickled egg in one or two bites. Pile the herbs from the little jar onto your soup or nibble them like the Vietnamese do! Squeeze in the lime juice and sprinkle the fresh sliced chili. If your meat/roll/fried item is served on the side, take a bite of that, then a spoon of broth, a little noodle—repeat! If it’s already in the soup, just dig in and enjoy

Paper-thin slices of flamed mangalica pork neck added to the soup.

How to eat it: A tojást 1-2 harapásra érdemes elfogyasztani. A kis üvegben leves mellé adott zöldfűszert halmozd a leves tetejére, vagy harapd, mint a vietnámiak! A lime-ot nyomd rá, a friss, vágott chilit szórd a tetejére! Ha a hús / gombóc / tekercs / rántott hús… a leves mellé van készítve külön tányérban, akkor érdemes egy falatot enni belőle, aztán egy kanál leves, egy kis tészta és így tovább. Ha a hús a levesben van, akkor nincs további teendőd, csak elfogyasztani azt!

Pickled egg with flamed shrimp tails.

How to eat it: Eat the pickled egg in one or two bites. Pile the herbs from the little jar onto your soup or nibble them like the Vietnamese do! Squeeze in the lime juice and sprinkle the fresh sliced chili. If your meat/roll/fried item is served on the side, take a bite of that, then a spoon of broth, a little noodle—repeat! If it’s already in the soup, just dig in and enjoy

Juicy mangalica-shrimp meatballs accompany the soup.

How to eat it: Eat the pickled egg in one or two bites. Pile the herbs from the little jar onto your soup or nibble them like the Vietnamese do! Squeeze in the lime juice and sprinkle the fresh sliced chili. If your meat/roll/fried item is served on the side, take a bite of that, then a spoon of broth, a little noodle—repeat! If it’s already in the soup, just dig in and enjoy

Roasted pork belly slices added directly to the soup.

How to eat it: Eat the pickled egg in one or two bites. Pile the herbs from the little jar onto your soup or nibble them like the Vietnamese do! Squeeze in the lime juice and sprinkle the fresh sliced chili. If your meat/roll/fried item is served on the side, take a bite of that, then a spoon of broth, a little noodle—repeat! If it’s already in the soup, just dig in and enjoy

Our meat of the day (e.g. veal “feldermaus”, Mangalica loin, Bereg chicken thighs) is breaded and served with sushi rice alongside the soup.

How to eat it: Eat the pickled egg in one or two bites. Pile the herbs from the little jar onto your soup or nibble them like the Vietnamese do! Squeeze in the lime juice and sprinkle the fresh sliced chili. If your meat/roll/fried item is served on the side, take a bite of that, then a spoon of broth, a little noodle—repeat! If it’s already in the soup, just dig in and enjoy

Northern Vietnamese-style thin rice tapioca crêpes filled with shrimp.

How to eat it: Eat the pickled egg in one or two bites. Pile the herbs from the little jar onto your soup or nibble them like the Vietnamese do! Squeeze in the lime juice and sprinkle the fresh sliced chili. If your meat/roll/fried item is served on the side, take a bite of that, then a spoon of broth, a little noodle—repeat! If it’s already in the soup, just dig in and enjoy

Made à la minute: a creamy coconut milk-based Asian curry with seasonal vegetables, mushrooms, shrimp, and fresh herbs. Served with sushi rice. Caution: pretty hot dish! How to eat it: Mix the rice and curry together however you like—the key is letting the hot curry meet the rice.

The vegetarian version of our shrimp curry, with only vegetables. Let us know if you're vegan – we’ll leave out the fish sauce!

We debone the pork trotter, shape it into cubes, bread it in panko, and deep-fry. Served with fresh wasabi, red curry, sushi rice, and a refreshing salad – for example beetroot or cucumber wrapped like a summer roll.

How to eat it: Cut the cube with a spoon, dip into the curry. Next bite: a little rice, then salad!

Golden-fried chicken from the highest Hungarian quality chicken (breast or thigh), breaded in panko. Served with seasonal salad, sushi rice, and house-smoked sour cream.

How to eat it: Start by spreading a bit of sour cream on the chicken, then go for the rice and salad.

Golden-fried chicken from the highest Hungarian quality chicken (breast or thigh), breaded in panko. Served with seasonal salad, sushi rice, and house-smoked sour cream.

How to eat it: Start by spreading a bit of sour cream on the chicken, then go for the rice and salad.

A soft Vietnamese rice-flour pancake filled with curd cheese and fermented lemon. Served in mango purée with basil leaves.

Dumplings rolled in ground poppy seed and sesame. Topped with sweet, creamy condensed milk.

How to eat it: Make sure every dumpling gets a drizzle of condensed milk—and don’t skip the basil!

House-made soft serve, made with milk from Jersey cows and rich brown butter.
Ask about our actual toppings!barna