Welcome in the Villa Medici Restaurant!


Your meals will be prepared by:

Kerekes István
Knoll Ottó
Hamrik Anita
Nagy Sándor
Kéthely Norbert
Major Dorisz
Földesi István
Fityó Gábor
Boldizsár Fruzsina


12% service charge is included in the prices


Menu A

Amuse bouche

Porcini cream soup á la Villa Medici 2.950.-

Lamb rump with rosemary on a fragrant herb bed,
with gratin potato 6.800.-

French small pancake flambed in front of the guest
with vanilla ice cream 1.950.-
Price of the menu : 10.800.-


Menu B

Amuse bouche

Bouillon with pithy ravioli and vegetable julienne –
plate meat and horseradish mousse 1.980.-

Tagliatelle rolled into handmade grand cheese,
with truffle 4.700.-

Red barbel in caviar butter sauce,
with zucchini and gersli risotto 5.300.-

Trois chocolate 2.250.-
Price of the menu : 13.800.-
Our Chef has compiled the meals in order
to provide a complete gastronomic experience.
Changes in the menu sets are not possible.


Menu C

Amuse bouche

Pressed redfish variation with anise powder foam,
with black bread 4.200.-

Jerusalem artichoke cream soup with puff pastry,
homemade smoked goose breast 1.600.-

Grilled octopus with garlic
with olive risotto and parmesan 4.200.-

Quail roasted on a granite slab, stuffed with goose liver and porcini mushrooms, carrot variation 5.300.-

Beetroot panna cotta with chocolate crumb,
mint sorbet 1.950.-
Price of the menu : 15.800.-
Our Chef has compiled the meals in order
to provide a complete gastronomic experience.
Changes in the menu sets are not possible.


Menu D

Amuse bouche

Cold goose liver, goose liver terrine, goose liver mousse
prune stew, croissant 5.300.-

« Jakab » mussel sausage crumbs,
citrus kohlrabi foam 4.400.-

Venison in green spice crust with berries,
mushrooms, chestnut croquettes 6.300.-

Creme brulée with walnuts,
and quince cream, honeycomb 1.850.-
Price of the menu : 16.800.-
Our Chef has compiled the meals in order
to provide a complete gastronomic experience.
Changes in the menu sets are not possible.


Special dishes of our restaurant prepared in front of the guest:

Gilt-head seabream fried in a citrus salt coat, filleted in front of the guest, vegetables, oliven oil with garlic, potato
(preparation time: 40 minuten)
7.100.-

,,Duck in press” – roasted duck in whole, served in 2 parts, with stewed cabbage, potatoes
(for 2 people, with an 6 hour preorder)
12.800.-