Our chef recommends:

              Chef: Ferenc Majzer
      

I've worked as a chef for 12 years. I've been part of the Hotel's group for 3 years. As an A'la cart chef I always try to assemble a varied, seasonal and thematical menu. The most important thing in my job to always serve the most fresh and best quality food to our guests. With my creativity and precision, I try to keep the belovedness of our first class restaurant.
Tel: +Tel: +36-1-395-18-72/205

The Chef
 

 

SOUP

 
GINGER SQUASH SOUP 850.-
 
CHESTNUT SOUP WITH RUM RAISIN 750.-
 
FISHERMAN'S SOUP MADE OF CARP WITH INNARDS 1590.-
 

STARTERS

 
ROASTED GOOSE LIVER WITH MULLED WINE JELLY BAKED PEARS WITH VANILLA 1.780.-
 

MAIN DISHES

 
TURKEY BREAST WITH HONEY-ORANGE SAUCE 2.250.-
SERVED WITH ALMOND FLAVORED POTATO PURÉE  
   
GOOSELEG WITH SQUASH IN WHITE WINE SAUCE 2.750.-
   
ROASTED DUCKBREAST WITH NOODLES WITH MINCED STEWED CABBAGE 2.550.-
   
CATFISH STEW GARNISHED 2.850.-
WITH BACON AND PASTA WITH CURD CHEESE AND DILL  
   
PORK SAUSAGES AND CHITTERLINGS BAKED WITH PICKLED CABBAGE 1.750.-
   

DESSERT

TRADITIONAL JEWISH SWEET WITH POPPY SEEDS, APPLES AND WALNUTS 950.-
   

 

MAJZER FERENC

CHEF DE CUISINE

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Hotel Budapest

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pension Budapest

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