APPETIZERS 

Grilled duck liver and Scallops with soft broccoli cream
3.550 Ft

Poultry rillette and dried fruits
2.350 Ft

Monkfish with tomatoes and celery
2.950 Ft

Saddle of rabbit on spicy pear salad
3.250 Ft

Goat cheese with spicy beetrot jam
2.150 Ft

SOUPS

Purple Cabbage soup with steamed dumplings
1.450 Ft

Goulash with beef tenderloin
1.950 Ft
MAIN COURSES


Venison fillet with juniper and cherry tea
6.550 Ft

Angus beef duet with marinated yellow beetroots
5.450 Ft

Mangalica tenderloin with savoy cabbage and thyme sauce
3.850 Ft

Quail breast with steamed egg and Jerusalem arthicoke
5.150 Ft

Pressed "Ile the France" lamb knuckle from Kelemér
4.450 Ft 

Fresh fish from the market
4.250 Ft

Marinated mushroom on roasted peppers sauce
2.850 Ft

DESSERTS

Beetrot dessert with grenadine cream 
1.450 Ft

"Snowflake" coconut mousse
1.950 Ft

Dobos mousse
1.750 Ft

Hungarian and international cheese specialites with vegetables jam
2.850 Ft

GREEN SALAD

Green salad with walnut oil
1.550 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