Hungarian cuisine as it used to be in the “good old days”, updated to the 21st century: While maintaining the original real taste in a concentrated way, our dishes are lighter than the old fashioned Hungarian cuisine. In order to do this we use the very best available ingredients, go very early to the market and use new techniques and technologies.
Based on our Hungarian concept we only carry Hungarian wines and only those with a distinctive character. This means our wines clearly differ from those of other wine regions in the world. We thus feature several limited titles often not found anywhere else.
We have strived to create a “traditional” Hungarian restaurant that we have been missing since the World War, but in an original new way passing over the typical Hungarian restaurant clichés in the cuisine and in the design.
This is a Hungarian restaurant as the Hungarians like it, and we hope this will make it even more appealing for you, dear visitor! With love! Please enjoy yourselves and feel free to relax, eat a little more, talk a little louder and try a few more wines than usually…
You can find more information here:
https://zsidai.com/upload/userupload/4/files/Szilveszter%20a%2021-ben-4.pdf
St. Martin's Day Specials
Starters:
Corn velouté
baby corn & chili 2160
Pan-fried forest mushrooms
confit egg yolk & crunchy bread 3360
Main:
Crispy duck leg
with cabbage & noodles and bacon 4680
Rib eye steak
with roasted potato, corn & barbecue sauce 7460
Trout fillet
with butter squash purée & sweet potatoes 4880
Dessert:
Cottage cheese foam
with apricot & home made ice cream 1960
Starters:
Cucumber gazpacho
with dill yogurt & marinated fermented pickles 2160
Squash pottage
with breaded beef tongue & green apple 3160
Main:
Crispy duck leg
with homemade cabbage pasta 3980
Rib eye steak
with Béarnaise sauce & roasted potato 7160
Chicken Supreme
with creamy mushroom risotto 4180
Dessert:
Lavender créme brulée
with apricot 1960
We have prepared something very special at 21 for the beginning of the summer.
On the 9th of June we’ll organize a casual dinner, where it is not a requirement to arrive at a specific time, you are welcome to join anytime between 19:00 and 22:00.
In addition to the delicious food, excellent wines will be presented by the famous sommelier, Antal Kovács.
We are looking forward to seeing you there! Our address is Buda Castle, Fortuna u. 21.
The Hungarian grey beef is a real Hungarikum, is an ancient breed of domestic beef cattle indigenous to Hungary. With their unique characteristics the greys became one of the symbolic animals of the Great Hungarian Plain.
We would like to show you different ways, how the grey beef can be processed and some of our favourite recipes paired with the best wine selection.
Tartare
tartare, capers, pickles, crispy won-ton cracker & dijon mustard
Fried tongue
tongue, spinach pottage
Goulash
shin, homemade nibbed pasta & fresh parsley
Slow Braised Cheek
cheek, jerusalem artichoke puree, crispy artichoke, pearl onions & red wine jus
Vanilla Panna Cotta
strawberry compote & crispy beef fat crumble
Price of the grey beef menu: 16.800 Ft
Price of the wine selection: 8.200 Ft
+ service fee
It is recommended to book a table.
It is not mandatory to purchase the wine selection with the grey beef menu.
Book a table:
+36 1 202 2113
hello@21restaurant.hu
STARTERS
Wild garlic velouté with fried goat cheese 2060
Crunchy romaine salad with dry-aged ham & horseradish 3680
Creamy spinach with crispy breaded egg 3280
MAINS
Rabbit thigh with carrot-mustard sauce & light steamed dumplings 5860
Classic veal lung stew with pan-fried bread dumplings 4320
Grilled flap steak with buttery wild garlic potato 8260
DESSERT
Hungarian cottage cheese crépes with zesty citruses 1960
STARTERS
Sour cream potato velouté with roasted sausage 2060
Smoked trout salad with horseradish & quail egg 3680
Tiger prawn ravioli with creamy parmesan sauce 3860
MAINS
Slow roasted piglet with celery potato purée 4920
Crispy duck leg with pan-fried cabbage noodles 5480
Roasted veal loin with duck liver, bread dumplings & mushrooms 8160
DESSERT
Hungarian cream puff filled with sabayon 2180
Our restaurant is open during the Christmas festive season every day from 12 pm to 11 pm.
Check out our New Year's Eve special menu and book your table now.
STARTERS
Lentil velouté with smoked knuckle & fresh sour cream 2260
Marinated salmon with citrusy green salad, fennel & toasted almond 3820
Roasted turkey with chestnut sauce & cranberry jus 3680
MAIN
Salmon-trout fillet with cauliflowers, mandarin & pistachio 6260
Crispy duck leg with cabbage strudel & cinnamon apple purée 5480
Saddle of venison with pumpkin purée, red fruits & mushrooms 8240
DESSERT
Traditional Hungarian chocolate dessert with vanilla ice cream & sour cherry ragout 2120
STARTERS
Parsnip velouté with crispy goose crackling 2260
Smoked goose breast salad with horseradish & quail egg 3680
Roasted duck liver with homemade plum strudel 3920
MAINS
Goose gizzard stew with cheesy buttered noodle dumplings 4260
Crispy duck leg with goose risotto & roasted duck liver 5940
Saddle of venison with sweet potatoes & mushrooms 7680
DESSERT
Layered apple & walnut dessert with poppy seed, plum & cinnamon ice cream 1960
STARTERS
Sour cream lamb ragout soup with crunchy green beans 2460
Market green salad with dry-aged ham & fig 3480
Roasted duck liver with homemade plum strudel 3920
MAINS
Goose gizzard stew cheesy buttered noodle dumplings 4260
Crispy duck leg with lentil ragout & crispy fried onions 5420
Saddle of venison pan-fried carrots & Jerusalem artichoke 7680
DESSERT
Cinnamon apple pie with vanilla foam 1960
STARTERS
Market mushroom velouté with roasted mushrooms 2060
Crunchy romaine salad with light goat cheese, grape & toasted walnuts 3280
Roasted duck liver with homemade plum strudel 3920
MAINS
Pan-fried salmon fillet with homemade spinach tagliatelle 6260
Crispy duck leg with sour cabbage & steamed dumplings 5420
Rib eye steak with baby corn, sweetcorn purée & smoky tomato sauce 7680
DESSERT
Floating island with fresh fruits 1960
STARTERS
Summer squash velouté with lime marinated prawns 2060
Crunchy romaine salad with melon & dry-aged ham 3480
Pan-fried market mushrooms with confit egg yolk 3260
MAINS
Grilled salmon with green beans, chanterelles & tarragon butter sauce 6260
Slow roasted lamb shank with potato purée, buttermilk & green peas 5820
Rib eye steak with baby corn, sweetcorn purée & smoky tomato sauce 7680
DESSERT
Hungarian chocolate dessert Rigó Jancsi with blackcurrant sorbet 1960
STARTERS
Cucumber gazpacho with crispy parmesan bread 2060
Crunchy romaine salad with caramelized apricot & dry-aged ham 3480
Roasted veal liver with celery potato purée 3860
MAINS
Pan-fried trout fillet with creamy zucchini purée & zucchini blossom 5860
Homemade gnocchi with summer tomatoes & fried sausage 4620
Rib eye steak with tenderstem broccoli & chanterelles 7680
DESSERT
Raspberry créme brülée with vanilla ice cream 1960
STARTERS
Chilled pickled cucumber soup with crispy goat cheese 2060
Crunchy romaine salad with caramelized apricot & dry-aged ham 3480
Duck liver ravioli with fresh strawberry & fragrant elderflower 3860
MAINS
Pan-fried trout fillet with cauliflower purée & heirloom tomatoes 5860
Crispy duck leg with celery potato purée & roasted leek 5240
Rib eye steak with tenderstem broccoli & chanterelles 7680
DESSERT
White chocolate mousse with strawberry & salted peanuts 1960
STARTERS
Wild garlic velouté with crispy goat cheese 2060
Salmon trout salad with horseradish & quail egg 3680
Slow roasted piglet with kohlrabi pottage 3120
MAINS
Rabbit thigh with carrot-mustard sauce & light bread dumplings 4860
Crispy duck leg with wild garlic gratin potato & marinated mushrooms 5240
Rib eye steak homemade fries & creamy aioli 7480
DESSERTS
Hungarian cottage cheese dessert with dried apricot 1960
Thank you for this great article about 21 Hungarian Kitchen
for The Budapest Times! CLICK HERE to read.
STARTERS
Hungarian potato soup
with sour cream & pan-fried sausage 1980
Marinated salmon
with cauliflower & orange 3280
Crispy risotto dumplings
filled with slow-cooked beef 2980
MAINS
Rabbit thigh
with carrot-mustard sauce & light bread dumplings 4860
Slow-roasted piglet knuckle
with buttery potato purée & buttermilk green peas 5240
Rib eye steak
homemade fries & creamy aioli 7480
DESSERT
Apple crumble
with vanilla sauce & cinnamon ice cream 2060
NEW YEAR’S EVE AT 21 / 31ST DECEMBER 2018
Arrivals from 7 pm. We offer an a la carte menu, from which you may choose on site.
Welcome: Szentesi „Buborék” sparkling wine
****
Duck liver paté with parsnip purée & beetroots
Wine pairing: Káli Olaszrizling Selection ’17 / Káli-medence 1820,- / 1dl
Crunchy goat cheese with spicy tomato & frisée salad
Wine pairing: Bencze, Riesling ’17 / Badacsony 1960,- / 1dl
Crispy fried risotto with salmon & roasted vegetables
Wine pairing: Vámos Attila Rosé ’15 / Eger 1920,- / 1dl
****
Fragrant beef consommé with confit egg yolk & green pea
Wine pairing: Szászi Kéknyelű ’17 / Badacsony 1780,- /1dl
Piglet ragout soup with fresh apple
Wine pairing: Bodrog Borműhely, Dry Tokaj ’17 1890,- / 1dl
Porcini velouté with truffle
Wine pairing: Mátyás András Chardonnay ’16 1920,- / 1dl
****
Kaffir lime sorbet with sparkling wine
****
Veal loin with razor clam & Jerusalem artichoke purée
Wine pairing: Hollóvár Furmint ’11 2200,- / 1dl
Beef fillet steak with sweet potato, red fruits & mushrooms
Wine pairing: Sauska Cuvée 7 ’17 3280,- / 1dl
Creamy pear risotto with blue cheese & caramelised walnut
Wine pairing: Bott Frigyes Hárslevelű ’16 2360,- /1dl
****
Blueberry mille-feuille with wild berries
Wine pairing: Zsidai Tokaj – late harvest ’16 2240,- / 0,8dl
Chocolate soufflé with vanilla ice cream & sour cherry ragout
Wine pairing: Dobogó Aszú 6 puttonyos ’09 4480,- / 0,8dl
The price of our special New Year’s Eve Package is HUF 25 800 / person.
It includes a glass of Szentesi „Buborék” sparkling wine, a 5-course á la carte menu, mineral water and a Budapest Mokka speciality coffee.
Wine pairing is optional at the above-mentioned rates.
All prices include 5% or 27% VAT at the current rate.
A discretionary 13,5% service charge will be added to your bill.
BOOKINGS AND ENQUIRIES
Contacts: Márk Bense, Attila Hankóczi and Sándor Németh
Tel.: +36 1 202-2113, +36 30 482-5776
hello@21restaurant.hu
1014 Budapest Fortuna u. 21.
FOR RESERVATIONS WE NEED YOUR:
Name:
Time of arrival:
Phone number:
Preferred payment method:
Party size:
PAYMENT TERMS
Please note, reservations can only be guaranteed once an advance cash or card payment or bank transfer of
15 000 HUF per person
has been made by 21st December 2018 the latest.
The remaining balance, as well as any additional orders, will be invoiced at the end of your dinner.
CANCELLATIONS
You may cancel your booking free of charge until 21st December 2018.
Due to the nature of the event, we won’t be able to accept cancellations thereafter.
STARTERS
Lentil velouté
with smoked knuckle & fresh sour cream 2060
Marinated salmon
with citrusy green salad, fennel & toasted almond 3680
Roasted turkey
with chestnut sauce & cranberry jus 3280
MAIN
Salmon-trout fillet
with cauliflowers, mandarin & pistachio 5280
Crispy duck leg
with cabbage strudel & cinnamon apple purée 4820
Saddle of venison
with sweet potato, red fruits & mushrooms 7260
DESSERT
Chocolate soufflé
with vanilla ice cream & sour cherry ragout 1920
STARTERS
Parsnip velouté
with crispy goose crackling 1920
Smoked goose breast salad
with caramelised plum, beetroots & pumpkin seed 3680
Roasted duck liver
with thyme pumpkin & baked fig 3840
MAIN
Goose gizzard stew
with cheesy buttered noodle dumplings 3960
Crispy duck leg
with slow-cooked barley & white beans 4920
Rib eye steak
with sweet potatoes & roasted porcini 7260
DESSERTS
Pumpkin pie
with orange chutney 1920
STARTERS
Market mushroom soup with crispy sage & roasted mushrooms 1920
Roasted romaine with grape, toasted walnuts & soft ewe’s cheese 3680
Spinach ravioli with thyme butter sauce & crispy cheese 3260
MAIN
Homemade roasted gnocchi with baked sausage & heirloom tomatoes 3960
Pan-fried trout fillet with fennel & anise fish sauce 4920
Rib eye steak with butternut squash purée & gratin potato 7260
DESSERT
Apple crumble with cinnamon ice cream & vanilla sauce 1920
STARTER
Sweetcorn velouté with baby corn & chilli-corn purée 1960
Pan-fried market mushrooms with confit egg yolk & crispy bread 3820
Duck breast salad with fresh peach & pistachio 3620
MAIN
Homemade creamy gnocchi with zucchini & smoked trout 3960
Roasted cod fillet with marrow purée & baked sweet potato 5320
Ribeye steak with sweetcorns, potato & smoky tomato sauce 7260
DESSERT
Goat cheese mousse with cantaloupe, sweet crumbs & chocolate ice cream 2160
STARTER
Chilled tomato soup with crispy goat cheese & fresh celery 1960
Duck liver ravioli with caramelized apricot 3820
Smoked salmon with crunchy romanie lettuce & cantaloupe 3280
MAIN
Homemade blue cheese tagliatelle with thyme & roasted chanterelles 3960
Pan-fried trout fillet with garden vegetables & lemony zucchini purée 4920
Rib eye steak with celery green apple & potatoes 7260
DESSERT
Levander créme brulée with raspberry sorbet 1760
STARTER
Chilled pickled cucumber soup with confit lamb tongue & sour cream 1960
Duck liver ravioli elderflower velouté & fresh strawberry 3820
Dry-aged beef ham with rucola & parmesan 3280
MAIN
Pan-fried trout fillet with buttered kohlrabi & marinated mushrooms 4920
Crispy duck leg with light cabbage foam & potato dumlpings 4680
Rib eye steak with roasted polenta & cherry jus 7260
DESSERT
Elderflower créme brulée with strawberry & rhubarb 1760
Asparagus velouté smoked salmon & pistachio 2160
Duck breast salad with crispy green asparagus & fresh strawberries 2840
Squash pottage with roasted veal liver 3120
MAIN
Pan-fried trout fillet with buttery kohlrabi & marinated mushrooms4920
Crispy duck leg with homemade cabbage pasta 4680
Rib eye steak with grilled asparagus & parsley potatoes 7260
DESSERT
Citrusy strawberry cream with rhubarb 1760
STARTER
Wild garlic velouté
with crispy goat cheese 1790
Spinach crépe
with green herbs, cottage cheese & radish 2380
Roasted piglet belly
with light kohlrabi pottage 2380
MAIN
Pan-fried trout fillet with cauliflower purée,
sun-dried tomatoes & capers 4920
Crispy duck leg
with steamed cabbage & semolina dumplings 4680
Rib eye steak with wild garlic mashed potato
& spring mushrooms7260
DESSERT
Hungarian chocolate dessert Rigó Jancsi
with raspberry sorbet 1760
STARTER
Sour cabbage velouté
with smoked piglet knuckle 1760
Smokey trout salad
with quail egg & crunchy green beans 2960
Homemade black pudding
with caramelized apples & roasted pine nuts 2640
MAIN
Pan-fried salmon trout with grilled vegetables
& Jerusalem artichoke purée 4880
Crispy piglet knuckle
with buttery mashed potato & lentil ragout 5120
Rib eye steak
with potatoes, parsnip & peppercorn sauce 7260
DESSERT
Chocolate fondant
with sour cherry ragout & walnut ice cream 1760
Welcome drink: Szentesi „Buborék” sparkling wine
Starter
Goose liver paté with parsnip purée & homemade brioche
or
Grilled goat cheese with frisée salad & spicy tomato
or
Prawn tartare with marinated radish & beetroot
Soup
Pheasant consommé with crispy vegetables & quail egg
or
Piglet ragout soup with apple cigars
or
Porcini velouté with roasted mushrooms
Kaffir lime sorbet
Main
Saddle of venison with Jerusalem artichoke, buttery Brussels sprout & currant
or
Rack of lamb with green herbs with red lentils & truffle mashed potato
or
Celeriac & apple risotto with Parmesan foam
Dessert
Walnut mousse with apricot jam & crispy chocolate
or
Caramel mille feuille with pomegranate & seaberry
The price of our special New Year’s Eve package is 24 500 Ft
It includes
• a glass of Szentesi „Buborék” sparkling wine
• a 5-course á la Carte Menu
• Mineral water
• a Budapest Mokka Specialty coffee
All prices include VAT at the current rate. A discretionary 13,5% service charge will be added to your bill.
Lentil velouté
with smokey piglet knuckle 1790
Marinated salmon
with lemony green salad & crispy almond 3120
Roasted turkey
beetroot, rucola & cranberry 2780
Poached cod fillet
saffron risotto & grilled vegetables 5240
Chrispy duck leg
with creamy potato pottage 4480
Saddle of venison with potato noodles,
quince purée & buttery Brussels sprouts 6360
Cottage cheese mousse
with orange & sweet crumbs 1760
Parsnip velouté
with crispy goose crackling 1790
Smoked goose breast salad
with caramellized plum, beetroot & pumpkin seed 2940
Roasted duck liver
with thyme pumpkin & baked fig 3640
Goose gizzard stew
with cheesy buttered noodle dumplings 3860
Crispy duck leg
with slow cooked pearl barley & white bean 4680
Goose ragout risotto
with goose gizzard, heart & grilled duck liver 5120
Rib eye steak
with sweet potatoes & roasted porcini mushrooms 7120
Hungarian apple dessert
with vanilla & apricot jam 1780
For 21 slices, made in a 40x40 baking sheet
Ingredients:
750 g puff pastry
500 g whipped cream (31% )
3 eggs (“M” size)
5 egg yolks
9 pieces of gelatin sheets
400 g cottage cheese
80 g sugar
Lemon peel (of 2 lemons)
1 vanilla bar
Preparation:
1. Cut the puff pastry into 3 equal parts and stretch it to fit into the baking tray and then bake it until it gets golden brown.
2. Cream: Break the cottage cheese through a sieve and mix it with the lemon peel and the vanilla. Beat the whipped cream. Put the whole eggs and egg yolks in a heat-resistant bowl with the sugar and warm up them over water vapor while continuously mixing it, and then, when it reaches the right temperature, stack it hard with a whisking machine.
3. Immerse the gelatine plates in cold water and after they have been absorbed, press the excess water and warm it up.
4. Mix some of the whipped cream and melted gelatin into the cottage cheese, then loosen it with the egg yolk, then add the remaining whipped cream at the very end.
5. Composition: Puff pastry - cream - puff pastry - cream, then put it into the fridge for 2 hours. Cut the last layer of the puff pastry into 21 slices, then put it on the top of the frozen dessert, then cut it into 21 slices.
Enjoy your meal!
Pumpkin velouté
with bacon polenta & pumpkin seed 1790
Grilled wild mushrooms
with sauce hollandaise & crisy bread 2480
Duck liver burger
with red onion jam & quince purée 3640
Fried veal tongue
with potato & zucchini pottage 3860
Crispy duck leg
with cabbage strudel & caramelized plum 4360
Saddle of venison
with pumpkin purée & buttery Brussels sprouts 6340
Rib eye steak
with sweet potatoes & roasted porcini mushrooms 7120
Almond
and raspberry cake with chocolate ice cream 1780
Prepare at home one of our favorite summer dish!
Ingredients:
50 g smoked bacon
200 g onion
200 g pepper
200 g tomato
5 g garlic
5 g hot paprika
200 g butternut squash
3 dill
60 g catfish fillet
20 g flour
3 eggs
100 g panko breadcrumbs
salt, pepper as desired
sugar
Method:
1. First prepare the letcho: Fry the onions in the smoked bacon's fat. When the onion is ready, add the letcho paprika and a little later the tomato. Before pulling off the heat, add the spices, salt, pepper, paprika and little sugar.
2. When our letcho is ready, mix it in a blender and add the chopped, cooked butternut squash and finely chopped dill.
3. Add extra boiled and chopped pepper and peeled tomato.
4. Roll the catfish fillet up, cover it and put it in the fridge for a few minutes then cut it in 3 large pieces.
5. Salt the fish pieces, and bread it in the flour-egg-panko breadcrumb combination then fry slowly in an oiled pan.
6. When serving, place the fried catfish balls over the letcho
Enjoy your meal!
Spinach velouté with poached quail egg & duck crackling 1780
Grilled wild mushrooms with light sabayon & crispy bread 2480
Fresh salad with duck breast with peach & roasted nuts 3260
Homemade gnocchi egg yolk & crunchy lettuce 3480
Crispy piglet chops with creamy potato pottage 4860
Roasted trout fillet with tomatoes & celeriac purée 4980
Rib eye steak with beetroots & potatoes 7120
Plum mousse with yoghurt & sweet crumbs 1780
As a 3 course meal 9860
(with Rib-Eye steak 12380)
The menu includes:
One glass of our premium white wine.
or
One glass of our premium red wine.
The set menu includes:
Starter or soup & main course & dessert & one glass of wine.
Price 9860.- VAT
9300.- 18% VAT
560.- 27% VAT
with Rib-Eye steak 12380.- Breakdown
11800.- 18% VAT
580.- 27% VAT
Spiced tomato soup with fresh coriander & light cream cheese 1780
Smoked salmon with crunchy romanie salad & cantaloupe 3260
Crépe with herbs, fresh green pea purée & poached egg 2480
Blue cheese tagliatelle with thyme & pan-fried chanterelle 3480
Slow cooked mangalitza with hungarian potato pasta & fluffy pickled cucumber 4360
Roasted salmon fillet with summer vegetables & green lemony zucchini purée 4980
Rib eye steak with grilled sweetcorn & smokey tomato sauce 7120
Goat cheese moussewith raspberry & lemon sorbet with basil 1780
As a 3 course meal 9860
(with Rib-Eye steak 12380)
The menu includes:
One glass of our premium white wine.
or
One glass of our premium red wine.
The set menu includes:
Starter or soup & main course & dessert & one glass of wine.
Price 9860.- VAT
9300.- 18% VAT
560.- 27% VAT
with Rib-Eye steak 12380.- Breakdown
11800.- 18% VAT
580.- 27% VAT
Lemony strawberry velouté with goat cheese & basil 1780
Smoked trout salad with crunchy green beans & quail egg 3260
Creamy green pea risotto with fried egg 2980
Homemade spinach tagliatelle with crispy parmesan & slow cooked tomatoes 3480
Crispy duck leg with green lemony zucchini pottage 4360
Catfish paprikash with dill & cottage cheese dumplings 4120
Rib eye steak with celery-green apple salad & roasted potatoes 6580
Panna cotta with honeycomb & strawberry compote 1780
As a 3 course meal 9860
(with Rib-Eye steak 11900)
The menu includes:
One glass of our premium white wine.
or
One glass of our premium red wine.
The set menu includes:
Starter or soup & main course & dessert & one glass of wine.
Price 9860.- VAT | with Rib-Eye steak 11900.-
Breakdown 9300.- 18% VAT | 11340.- 18% VAT
560.- 27% VAT | 560.- 27% VAT
Chilled pickled cucumber soup
with crispy goat cheese 1780
Duck ravioli
with elderflower velouté & roasted foie gras 3640
Honey & ginger prawns with
crunchy Romanie lettuce & marinated fennel 3260
Fried veal tongue
with fresh spinach pottage 3960
Crispy duck leg
with fluffy cabbage & fried potato dumplings 4360
Roasted trout fillet
with creamy celeriac purée & grilled pak choi 4680
Rib eye steak
with light polenta & sour cherry jus 6580
Elderflower créme brulée
with cherry ragout & lemon sorbet 1780
As a 3 course meal 9860
(with Rib-Eye steak 11900)
The menu includes:
One glass of our premium white wine.
or
One glass of our premium red wine.
The set menu includes:
Starter or soup & main course & dessert & one glass of wine.
Price 9860.- VAT Breakdown with Rib-Eye steak 11900.-
9300.- 18% VAT 11340.- 18% VAT
560.- 27% VAT 560.- 27% VAT
Asparagus velouté with crunchy asparagus 1780
Spinach crépe with fresh onions & radish 2360
Marrow pottage roasted veal liver 3280
Crispy duck leg with wild garlicky potato mash & rhubarb ragout 4120
Roasted trout fillet creamy morel & buttered kohlrabi 4360
Rib eye steak with asparagus & pan-fried potatoes, tarragon jus 6580
Levander créme brulée with lemon sorbet & coconut chips 1780
As a 3 course meal 9560 (with Rib-Eye steak 11400)
The menu includes:
One glass of our premium white wine.
or
One glass of our premium red wine.
Wild garlic velouté
with smoked trout 1780
Poached egg with morel,
creamy spinach & fresh radish 2360
Risotto dumplings with wild garlic infused tomato
& crunchy parmesan 2980
Crispy duck leg semolina dumplings
& cabbage soaked in sparkling wine 4120
Poached cod fillet
crispy kohlrabi & lemony butter sauce 4260
Pan-fried veal liver
with roasted potatoes 3680
Rib eye steak wild garlicky potato tart &
peppery strawberry ragout 6580
Levander créme brulée
with lemon sorbet & coconut chips 1780
As a 3 course meal 9560
(with Rib-Eye steak 11400)
The menu includes:
One glass of our premium white wine.
or
One glass of our premium red wine.
The set menu includes:
Starter or soup & main course & dessert & one glass of wine.
Price 9560.- VAT Breakdown with Rib-Eye steak 11400.-
9000.- 18% VAT 10860.- 18% VAT
560.- 27% VAT 560.- 27% VAT
We are very proud that since 2011 we are recommended by Michelin Guide for the 7. time in a row.
Parsnip velouté
with grilled goat cheese 1680
Free range pork liver paté
with radish & marinated beetroot 2680
Fried piglet tongue with bacon sweet potato
& fresh pomegranate 2960
Duck ragout with roasted wild mushrooms,
pearl barley & juicy duck liver 4680
Sirloin of piglet with pan-fried potatoes
& smoky bacon velouté 4120
Rib eye steak with crispy garden vegetables
& creamy bearnaise sauce 6580
21’s chocolate dessert Rigó Jancsi
with homemade raspberry sorbet 1680
The menu includes:
One glass of our premium white wine.
or
One glass of our premium red wine.
The set menu includes:
Starter or soup & main course & dessert & one glass of wine.
Price 9560.- VAT Breakdown
9000.- 18% VAT
560.- 27% VAT
Piglet consommé with homemade celery ravioli 1680
Free range pork liver paté with crispy pickled vegetables 2680
Fried piglet tongue with bacon sweet
potato & fresh pomegranate 2960
Baked pork loin with dried plum
infused cabbage & pretzel dumplings 4120
Sirloin of Duroc pork with letscho risotto & crunchy pork crackling 4680
Rib eye steak with porcini strudel
& marinated root vegetables 6580
Quince panna cotta with homemade walnut ice cream 1680
Rich pheasant consomméwith homemade ravioli & quail egg 2180
Smoked trout fillet with fresh lemony green salad 2860
Roasted duck liver with thyme infused quince strudel & roasted pine nuts 2990/4260
Crispy goose legwith dried plum infused cabbage & pan-fried potato dumplings 4680
Grilled salmon fillet with crispy romanie lettuce & creamy sauce bearnaise 4880
Saddle of venisonwith silky quince purée, black salsify & buttered Brussels sprouts 5960
Rib eye steakwithsweet potato graten, roasted king oyster mushroom & cranberry 6580
Salty caramell cake with mandarin sorbet 1780
Rich pheasant consommé
with homemade ravioli & quail egg 2180
Venison carpaccio
with beetroots & green walnut 2860
Roasted duck liver
with pumpkin & quince purée 2990/4260
Crispy goose leg with dried plum infused cabbage
& potato dumplings 4680
Grilled salmon fillet with crispy romanie lettuce
& creamy sauce bernaise 4880
Rib eye steak withsweet
potato graten
& roasted porcini mushrooms & cranberry sauce 6580
Salted caramell cake with mandarin sorbet 1780
As a 3 course meal 8560
(with Rib-eye steak 10890)
The menu includes:
One glass of 21’s White wine
or
One glass of 21’s Red wine
Goose ragout soup with tarragon & matzah dumplings 2180
Venison carpaccio with beetroot & cranberry 2860
Roasted foie gras with
pumpkin & quince 2990/4260
Crispy goose legwith roasted porcini & fava bean salad 4680
Goose risotto with goose wing & goose liver 4280
Goose ragout
with goose gizzard 3460
Rib eye steakwith Jerusalem artichoke, chervil
& beetroot 6580
Apple infused poppy seed tartwith wallnut ice cream & dried plum 1780
As a 3 course meal 8560
(with Rib-eye steak 10890)
The menu includes:
One glass of 21’s White wine
or
One glass of 21’s Red wine
Wild garlic velouté with goat cheese 1690
Fresh seasonal salad leaves with morel and quail egg 2890
Risotto dumplings with wild garlic flavoured tomato 2980 / 3460
Spicy Hungarian piglet stew with salted peanuts coated potato dumplings 3980
Confit of lamb shank with semolina strudel and roasted mushrooms 5760
Rib Eye steak with wild garlic infused aioli and new potatoes 6560
Salty caramel panna cotta with passion fruit ice cream 1680
Above dishes in a 3 course meal 8360
(with Lamb or Rib Eye steak as a main) (10890)
The menu includes:
1,5 dl 21-es Bolyki Királyleányka 2014
or
1.5 dl 21-es Bolyki Kékfrankos Cuvée 2013
SHAKESPEARE BALL TICKETS AVAILABLE AT UP TO 25% DISCOUNT
The State Opera House is scheduling its next yearly ball on the 6th February 2016. We are proud to announce that Zsidai Group is the official partner of the Opera House and creates the whole gastronomic selection of the night.
For this special occasion, Zsidai Group received an outstanding discount for our registered guests:
Book your ticket through us and enjoy the up to 25 % discount.
This year the bal presents Plácido Domingo as star guest, who sings on stage the very first time in the National State Opera.
The discount is valid till 31st Dec 2015, rate depends on the ticket type.
The income of the ball goes to charity .
Contact and information:
hello@zsidai.com
+36 1 225 0022.
www.shakespearebal.hu
Arrival from 19:00, we offer an a la carte menu, from which You may choose on site.
****
Welcome: Szentesi „Buborék” sparkling wine
****
Porcini strudel with lobster cream and lamb’s lettuce
or
Fois gras with quince and home-made milk loaf
or
Steak with pine nuts and hot tomato jam
****
Deer soup with tarragon and chestnut
or
Cabbage consommé with pork rilette
****
Buckthorn sorbet with champagne
****
Lamb shank in bread, served with caramelized onions
or
Angus beef sirloin with beetroot, brussels sprouts and figs
or
Pork chop with variations of lentil and bacon flavoured noodles
****
Kir Royal mille-feuille with blueberries
or
Chocolate soufflé stuffed with sour cherry served with orange sorbet and crispy walnut
Price of the a’la carte menu: 24 800, - HUF/person
price is stated in HUF, includes a glass of welcome Szentesi „Buborék”
sparkling wine, the 5 course menu, mineral water and one speciality
coffee.
All our prices include the VAT of 27%.
13% service charge will be added to your bill.
SZAKÁCSOKAT KERES LITAUSZKI ZSOLT!
Egyre rohamosabb ütemben fejlődünk, ezért folyamatosan keressük a szuper munkaerőt!
Jelenleg a szeptemberben nyíló Operaházban és Erkel színházban lévő éttermekbe keresünk szakácsokat! Ne habozz, küldd önéletrajzodat a karrier@zsidai.com-ra!
-Chilled tomato soup with ewe cheese 1580
-Salad with cantaloup and salmon 3260
-Spinach rrisotto with grilled bell pepper and prawns 2960/3490
-Leg of duck with foie gras, duck ragout and toasted potatoes 3980
-Hungarian ragout of chicken oysters with garlic potatoes 3460
-Trout baked in paper 3960
-Sirloin of Angus beef with grilled zucchini and vegetable sauce 6440
-Apricot „tiramisu” 1580
Above dishes in a 3 course meal 8560
(with sirloin as a main) (10890)
The menu includes:
1,5 dl 21-es Bolyki Királyleányka 2013 or
1,5 dl 21-es Bolyki Kékfrankos Cuvée 2013
-Hungarian fish soup with home made pasta 2180
-Carpaccio of smoked pork sirloin with ravigote sauce 2690
-Risotto dumplings tomato 2890/3460
-Leg of duck with foie gras, duck ragout and toasted potato 3980
-Hungarian ragout of chicken oysters with garlic potatoes 3460
-White asparagus and sauce hollandaise-
-with roasted fillet of pike perch 4490
-with crispy piglet 4260
-with sirloin of Angus beef 6440
-Hungarian nut “cake” with salted caramel ice cream 1580
Hungarian fish soup with home made pasta
Carpaccio of smoked pork sirloin ravigote sauce
Risotto dumplings with wild garlic infused tomato
Leg of duck with foie gras, duck ragout and toasted potato
Roasted lain of rabbit with forest mushrooms rizotto
Crispy piglet with potato pottage
Sirloin of Angus beef with roasted vegetables and truflle sauce
Hungarian nut “cake” with salted caramel ice cream
Welcome: meglepetés amuse + egy pohár „Buborék”
Zeller velouté pirított csirke osztrigájával és szárított paradicsommal – 1580,-
Szt. Jakab kagyló saláta szívvel és pezsgő sabayonnal – 3280,-
Angus marha erdei gombás burgonyapürével és áfonyás jus-vel – 6440,-
Túró feljújt eper sorbet-tel - 1690,-
Ásványvíz korlátlan mennyiségben és espresso.
A fenti ételek közül bármelyiket kérheti külön is. A teljes ételsor ára 12 500,- Ft/fő + 13% szervizdíj.
Természetesen vendégeink az a la carte étlapunkról is rendelhetnek.
Attila Vamos's amazing wine is definitely the most popular among the foreign gourmet guests.
We are looking forward to seeing you at the Attila-Litauszki Pork-Feast
on 17th February, Tuesday at 7pm at 21 Hungarian Kitchen.
Date: 17th Febr, 19:00Place: 21 Hungarian Kitchen, 1014 Budapest Fortuna str 21. , Buda Castle
Table reservation: 06 1 202 2113 or info@21restaurant.hu
Price: HUF 11,800, that includes the menu, the listed drinks and VAT, but does not include the 13% service charge.
Chéf: Lajos Lutz & Zsolt Litauszki
The wines and the menu
* Home-made sausage with fresh horseradish - Cabernet Sauvignon Rosé 2010
* Mangalica paté with wasabi flavoured radish salad, crusty home-made
bread, fresh pumpkin seed and cottage cheese scones, salty sticks -
Chardonnay2008
* Home made black pudding and liver sausage on potato dough with beetroot-rosehip purée - Pinot Noir 2011
* Pork soup with tarragon infused pork nose
* Baked knuckle of piglet with thyme and dried plum cabbage - Cabernet Sauvignon 2011
* Citrus pancake brulee with kumquat ragout - Chardonnay 2009
Arrival from 19:30, we offer an á la carte menu from which You may choose on site.
Price of four-course menu: HUF 20 900 / person that includes four courses, mineral water, espresso and one glass of „Buborék”, Pinot Noir Rosé sparkling wine, method traditionelle.
Price of five-course menu: HUF 22 800 /person that includes five courses, mineral water, espresso and one glass of „Buborék”, Pinot Noir Rosé sparkling wine, methode traditionelle.
NEW YEAR’S EVE Á LA CARTE MENU
Amuse bouche: Marinated salmon blini with pine nuts and dill flavoured cottage cheese cream
****
Fried goat cheese with red wine sour-cherry cream and frisée salad with walnuts
or
Duck liver brulée with vanilla infused quince purée and saffron brioche
or
Pork jelly with breaded veal tongue, horseradish and chive sour cream
****
5 course menu only
Deer consommé with ham stuffed ravioli
or
Red lentil soup with confit of pork cheek
****
Strudel of sheep cheese with pumpkin-orange jam
****
Rack of lamb with porcini pearl barley and grilled pepper mousse
or
Sirloin of Angus beef and roasted duck liver with sautéed vegetables, truffle sauce and potato strudel
or
Crispy knuckle of piglet with greaves dumpling and red cabbage marmalade
****
Dark and white chocolate soufflé with rose-hip ice-cream
or
Chestnut eclair with amarena cherry
21 Hungarian Kitchen
Tel.: +36 1 202 2113, +36 30 482 5776 - info@21restaurant.hu
1014 Budapest Fortuna u.21. – www.21restaurant.hu
Contact persons: Balázs Bihari, Attila Hankóczi
-Hungarian fish soup with home made pasta 1940
-Carpaccio of venison and foie gras with green nuts and toasted pine seeds 2980
-Duck „rillette” with beetroot-pumpkin salad 2460/3180
-Baked knuckle of lamb with forest mushrooms and gnocchi 4260
-Confit leg of duck with braised cabbage, potato galette and dried apricot 3980
-Sirloin of venison with chestnut, pumpkin and Brussels sprouts 5480
-Simmental beef fillet steak “Budapest” style with roasted foie gras and letsho 6890
-Hungarian caramelized pastry with quince sabayon and pomegranate 1580
Above dishes in a 3 course meal
(with fillet steak or sirloin of venison as a main) 8960/(10890)
The menu includes: 2 dl 21-es Bolyki Királyleányka 2013 or
2 dl 21-es Bolyki Kékfrankos Cuvée 2013
-Goose soup with gizzard of goose and matzah dumplings 1580
-Carpaccio of deer and foie gras with pickled plum 2980
-Roasted foie gras with pumpkin and mousse of quince 2980/4260
-Stew of goose gizzard with porcini and egg barely and pickled paprika 3670
-Baked leg of goose with braised cabbage and „rösti” potatoes 4250
-Goose risotto with breast of goose and roasted foie gras 3980
-Filet mignon “Budapest” style with roasted foie gras and letsho 6890
-Apple pie with cinnamon ice cream 1580
Above dishes in a 3 course meal
(with filet mignon as a main) 8960 / (10980)
The menu includes: 2 dl 21 Bolyki Királyleányka 2012 or
2 dl 21 Bolyki Kékfrankos Cuvée 2009
Information:
1014 Budapest Fortuna u. 21.,Tel/Fax:+36 1 202 2113
info@21restaurant.hu
Let us organize your Xmas party for your family, friends or company in
one of our restaurants – Pierrot, 21, Pest-Buda, Baltazár - in Fortuna
and Országház street. What we offer you are restaurants with unique
atmosphere and professional organization. We are alos happy to arrange
special welcome/event on the terraces with live Christmas music, finger
food and drink according to your request.
Contemporary art fair at Millenaris between 9-12 October
We are proud to be the official gastronomic partner for Art Market Budapest.
Art Market Budapest is the biggest contemporary art exhibition and fair
in the region. The fair is open to the public at Millenaris between 9-12
October.
4 days - 20.000 visitors - exhibitors from 20 countries
You are welcome to the official opening party at Spíler Shanghai on 8th Oct from 22:00.
www.artmarketbudapest.hu
-Jerusalem artichoke velouté with rilette of piglet 1580.-
-Carpaccio of deer and foie gras with pickled plum 2980.-
-Schnitzel of veal tongue with Brussels sprouts and potato salad 2840/3740.-
-Chicken supreme with pumpkin tagliatelle 3890.-
-Baked leg of duckling with forest mushrooms and corn 3960.-
-Fillet mignon Budapest style with roasted foie gras and letsho 6890.-
-Sirloin of Angus beef with sautéed vegetables and sauce béarnaise 6440.-
-Caramelized pear with white chocolate ice cream 1580.-
Budapest's iconic bistro-pub-bar Spiler has a brand new pop up location,
the open air Spíler Biergarten in the historic city center, the Buda
Castle. Enjoy a beer, spritzer, hamburger or a home made bratwurst under
the great oak tree. March through November and December holiday season.
www.spilerbp.hu
H-1014 Budapest, Fortuna utca 21. – Budai Castle
Tel./Fax: +36 1 202 21 13
hello@21restaurant.hu
Open all year, every day between 12:00-23:45 h.
The restaurant is available for private functions seven days a week.
Capacity indoors seated: 60 persons, standing 90 persons
Capacity on our terrace: 60 persons, standing 100 persons
Click here to virtually walk around the restaurant