20 December 2021

New Year's Eve

You can find more information here: 

https://zsidai.com/upload/userupload/4/files/Szilveszter%20a%2021-ben-4.pdf

8 November 2021

New Blackboard Specials in 21 - September

St. Martin's Day Specials

4 September 2021

New Blackboard Specials in 21 - September

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

16 July 2021

New Blackboard Specials in 21 - July

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

2 June 2021

Grey Beef Dinner at 21

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

5 March 2020

Blackboard specials from 5th of March

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

14 January 2020

Blackboard specials from 3th of January

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

19 December 2019

Christmas opening hours and special New Year's Eve menu

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.

4 December 2019

Blackboard specials from 3rd of December

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

11 November 2019

St. Martin's Day feast

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

17 October 2019

Blackboard specials from 10th of October

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

6 September 2019

Blackboard specials from 6th of September

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

6 August 2019

Blackboard specials from 6th of August

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

3 July 2019

Blackboard specials from 3rd of July

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

4 June 2019

Blackboard specials from 4th of June

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

7 March 2019

Blackboard specials from 8th of March

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

4 February 2019

Happy birthday, 21!

Thank you for this great article about 21 Hungarian Kitchen
for The Budapest Times! CLICK HERE to read.

4 February 2019

Blackboard specials from 4th February

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

10 December 2018

NEW YEARS EVE AT 21

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.

3 December 2018

Xmas blackboard specials from 3rd December

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

8 November 2018

Blackboard specials for St. Martin's Day

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

11 September 2018

Blackboard specials from 11th September

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

7 August 2018

Blackboard specials from 1st August

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

2 July 2018

Blackboard specials from 2nd July

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

30 May 2018

Blackboard specials from 30th May

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

24 April 2018

Blackboard specials from 25th April

STARTER

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

6 February 2018

Blackboard specials from 13th March

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

10 January 2018

Blackboard specials from 8th January

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

6 December 2017

New Years Eve at 21

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.

1 December 2017

Christmas blackboard specials from 30th November

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

2 November 2017

Blackboard specials from 2nd November

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

10 October 2017

RECEPIE | Layered cottage cheese pastry with fresh fruits

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!

20 September 2017

Blackboard specials from 20th September

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
 

23 August 2017

RECEPIE | Butternut squash letcho with crispy catfish

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!

18 August 2017

Blackboard specials from 18th August

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

17 July 2017

Blackboard specials from 17th July

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

14 June 2017

Blackboard specials from 14th June

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

16 May 2017

Blackboard specials from 16th May

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
 

​​​​​​​

14 April 2017

Blackboard specials from 13th April

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. 

17 March 2017

Blackboard specials from 17th March

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
 

10 March 2017

Michelin Guide 2017

We are very proud that since 2011 we are recommended by Michelin Guide for the 7. time in a row.

17 February 2017

Blackboard specials from 17th February

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

13 January 2017

Blackboard specials from 13th January

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

20 December 2016

Blackboard specials in the festive season

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

29 November 2016

Advent blackborad specials from 29th November

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

28 October 2016

St. Martin's Days at 21 from 29th October

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

24 March 2016

Blackboard specials

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

8 December 2015

SPECIAL OFFER TILL 31st DEC 2015

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

1 December 2015

NEW YEAR’S EVE DINNER AT 21

31 DECEMBER 2015

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.

3 November 2015

Saint Martins's Day offer

Click here for the Blackboard Specials

19 August 2015

SZAKÁCSOKAT KERES LITAUSZKI ZSOLT!

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!

29 July 2015

Blackboard specials from 29th July

-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

23 April 2015

Blackboard specials from 23rd April

-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

2 April 2015

Seasonal offer

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

11 February 2015

Valentine's day offer

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.

6 February 2015

Legendary pork-feast by Litauszki and our favourite Attila wines

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

9 December 2014

NEW YEAR’S EVE DINNER IN 21

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

27 November 2014

Advent specials

-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

5 November 2014

St.Martin Days at 21!

-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

30 October 2014

Family dinner and Christmas party Buda Castle

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.

6 October 2014

Contemporary art fair at Millenaris between 9-12 October

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

30 September 2014

Our seasonal offer for October!

-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.-

17 September 2014

Spíler Biergarten opened in the Buda Castle

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