Daytime service returns with a four-course menu at Arany Caviár
Over the years, Bence Molnár's cuisine has taken on a distinct direction, and the classically based yet contemporary thinking is now also present in the dining room at Arany Kaviár.
The menu starts with the duck liver-rhubarb-hazelnut trio, followed by dödölle with radish and trout roe, followed by mangalica with lecsó, and finally “Az almás” (apple pie). The composition is based on Hungarian ingredients and easy-to-interpret flavors, while maintaining a detailed execution. One of the keys to the concept is that the dishes remain accessible to both domestic and international guests, without losing their layering.
An à la carte menu is also available at lunchtime, allowing for a more varied choice in addition to the shorter menu. Dinner continues to be based on the more complex, eight-course Monogram menu, while the Heritage dishes keep the restaurant's classics in play - a surefire hit for regulars and first-time visitors alike.
