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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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Four Seasons Hotel Gresham Palace

Budapest

Local Time

Local Temperature

16 °C / 61 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • Tasting Menu

    Watercress and Kohlrabi Cream Soup - Homemade Duck Ham and Onion Tortellini

    ***

    Squab Duo - Slow Poached Breast and Leg Confit with Potato Fondue, Fig and Salmy Sauce

    ***

    Rabbit Trio - Rabbit Loin, Thigh and Royal, Pumpkin Sticks and Fried Gnocchi with Tomato Marmalade and Mushroom Salad

    ***

    Cottage Cheese Dumplings - With Caramelized Plum Sauce

  • Wines

    Kovács Nimród Pincészet, Chardonnay Battonage, 2011

    Ráspi Pince, Zweigelt, 2011

  • Italian Menu

  • Appetisers

    (v) Mixed Greens with “Pinzimonio“Vegetables - Lemon Dressing or Balsamic Dressing
    Caesar Salad with Chicken or Prawns - Romaine Lettuce, Parmigiano Reggiano and Croutons
    “Mozzarella Cannellone” - Peperonata Salad, Tomato Carpaccio, Basil
    Cod Duo “Bacalá Style” - Red Onion Marmalade, Polenta Chips, Green Pea Cream
    Beef Tartar - Truffle Granola and Poached Egg

  • Soups

    (v) Pumpkin Soup - Saffron Gnocchi, Fruit Mostarda, Amaretti Crumble

  • Pasta & Risotto

    Raviolo with Spinach and Homemade Ricotta - Castelmagno Cheese Sauce, Brown Butter and Black Truffle
    Homemade Porcini Spaghetti - Forest Mushrooms and Wild Boar Sausage
    Saffron and Prawn Risotto - Calamari and Lemon Zest 

  • Fish

    Roasted Sea Bream - Crispy Bacon, Tomatoes, Pearl Onion, Parsley Mashed Potatoes and Carrots
    Lemon Sole and Scallops - Fennel Purée, Lentils and Olives

  • Meat

    Oven Roasted Lamb Loin - Mediterranean Crust, Goat Cheese Sauce, Chickpea Fries, Eggplant and Black Garlic
    Grilled Beef Tenderloin - Smoked Bone Marrow, Salt Baked Celeriac, Swiss Chard and Oat Crumble
    Roasted Venison Loin - Sweet Potato Purée, Beetroot, Quince and Rosehip Compote

  • Hungarian Menu

  • Appetisers

    The Foie Gras - Tokaj Wine Marinated Goose Foie Gras, Ginger Bread, Pan Seared Duck Foie Gras with Dried Grapes, Walnut and Pickled Pear
    Oxtail Terrine - Apple and Beetroot Tartare, Egg Sauce, Brioche Crumble
    Slow Cooked Pike Perch - Truffle Velouté, Porcini Sauce, Pickled Vegetables
    (v) Cottage Cheese Dumplings - Pumpkin, Mushroom Salad, Broccoli Panna Cotta, Sage Cream

  • Soups

    Goulash - Beef, Potatoes, Root Vegetables, Hot Bread Loaf and Homemade Spicy Paprika Oil
    Gresham Fisherman’s Soup - Sweet Water Fish, Hungarian Dumplings, Kápia Pepper

  • Fish

    Oven Baked Rainbow Trout - Quinoa Crust, Root Vegetable Risotto, Poached Crayfish, Dill Sauce

  • Meat

    Roasted Baby Duck Breast - Crispy Parsnip and Duck Leg, Duck Liver Pudding, Brussels Sprouts Wiener Schnitzel - Seared Fingerling Potatoes and Pickled Vegetable Chicken Paprika - Galuska Dumplings, Paprika Sauce and Cucumber Salad

(v) Vegetarian

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