APPETIZERS 

Salmon trout and scallop with fennel in shrimps sauce
3.950 Ft

Pigeon breast and rilette with broccoli and dried apricot
3.550 Ft

Duck liver with Jerusalem Artichokes and rhubarb compote
3.750 Ft

Layered pork ear and beetroots textures with cumin
2.350 Ft

"Perfect"egg with potato variation
2.150 Ft

SOUPS

Citrus flavoured carrot soup with and shrimps ball
1.950 Ft

Green bean soup with tarragon, lamb knuckle and mustard foam
1.750 Ft
MAIN COURSES


Leg and saddle of rabbit with kohlrabi and pistachio crisp
5.350 Ft

Fresh fish from the market, green peas in anchovies sauce
4.950 Ft

Angus beef tenderloin with savoy cabbage and vanilla flavoured onions
7.950 Ft

Veal escalope and tongue with stuffed paprika
6.150 Ft

Farm chicken and quail breast with colorful carrots and cottage cheese
4.150 Ft 

Mangalica tenderloin and boar cheeks with forest mushrooms
4.450 Ft

Baked corn cake with soft cheese, olives in parsley cream
3.150 Ft

DESSERTS

Bitter chocolate,passion fruit, coffee
1.950 Ft

Vegetables dessert, raspberry gazpacho
1.750 Ft

Blueberry yogurt, almond crumbs, green tea
1.550 Ft

Hungarian and international cheese specialites with vegetables jam
3.150 Ft

GREEN SALAD

Green salad with walnut oil
1.750 Ft

Mixed salad with balsamic vinegar
1.950 Ft

Opening Winekitchen was a fulfilment of a more-than-a-decade-old dream. Having left Restaurant Mágnáskert, we set off on different professional paths that led us to Bock Bistro and Bortársaság. But our friendship and family ties stayed strong over the years, therefore it was obvious that may opportunity come, we would open a restaurant together.

Winekitchen, as we see it, is a blend of a French-style bistro and a contemporary family restaurant offering the best of Hungarian cuisine. The name Winekitchen speaks for itself. The concept is based on the wide and diverse wine list, the delicious food and the personal and relaxed service.

Our wine assortment includes 200 different, mostly Hungarian wines that represent not only the well-known wineries, but also small and yet-to-be-discovered cellars. We offer 48 wines by the glass at a time and have a temperature-controlled wine shelf with 1200-bottle-capacity so that you could buy wine by the bottle at a reasonable price for either take-away or drinking it on spot.

Our cuisine is based on fresh, even daily purchased ingredients and on the weekly-fortnightly changing offers written on the black board. Our chef, Ákos Sárközi has been with us from the first moment. We appreciate his knowledge and genuineness, professionalism showed while working in Restaurant Alabárdos, his continuous success in the Tradition and Evolution competition, and the experiences he gained as a stage in the Portuguese two-Michelin-star Restaurant Villa Joya.

"What is my philosophy? I would like to create a kitchen full of flavours. If I hade to define my style, I would say that it is open to any influences. As I get inspiration from the Transylvanian cuisine, I'm also ready to use Spanish, French or Italian ingredients. My aim is to show the many facets of the traditional Hungarian cuisine by using contemporary approach and kitchen technology."

The proof of the pudding is in the eating, so come and visit us and we hope that you will become a regular guest at Winekitchen.

Owners Tamás Horváth and Zoltán Kalocsai


 Kitchen open hours

12-16 and 18-23.30