"My confectionary is based on French high standards. I like to put local ingredients forward, I like to get the inspiration from the old middle class ways and create top quality pastries and dessert variations, while mixing in different traditions from Hungary, Czech Republic and Italy," says Árpád Szűcs, Pastry Chef.
Desserts
- CHESTNUT MONT BLANC
- italian meringue, chestnut spagetti spice mandarin sorbet
- BELLE HELENE
- chocolate sponge, compressed pear pear sorbet
- TIRAMISU SPHERE
- marasala sauce, almond sorbet
- CARAMELLIA
- caramellia mousse, dulcey cremeux, hazelnut ice cream
- CHOCOLATE CARDAMON GIANDUIA
- pistachio cake, raspberry basil sorbet
Gelato e Sorbetto
- Ice Cream
- chocolate, vanilla, coffee, pistachio
- Sorbet
- strawberry, raspberry, mango, lemon
Formaggi
- Cow Milk
- PARMIGIANO bonati 36 months
- GORGONZOLA dolce cremoso
- TALLEGIO dop latte crudo
- TESTUN al fieno
- TOMA MONTE ubriaco
- Sheep Milk
- BLU di pecora
- PECORINO pecora nera
- PECORINO rustic stagionato
- PECORINO scacco matto aged in black cherries from cantiano
- Buffalo Milk
- CAMEMBERT di bufala
- Goat Milk
- TRONCHETTO di capra
- BIANCO di capra
- ERORINATO di capra cremoso
- Milk Variety
- ROSSO di lago
Dessert Wine
- PALAVA VYBER Z CIBEB
- zdenek perina
- SAUVIGNON GALA
- výběr bobulí
- RECIOTO
- della valpolicella, allegrini
Digestive
- FONSECA
- fine ruby
- GRAHAM’S
- 10 years old tawny
- HENNESSY
- fine de cognac
- REMY MARTIN
- x.o.
- MAROLO
- moscato
- GAJA
- sperss
- PAOLO BERTA
- bric del gajan 2004
- PAOLO BERTA
- riserva 1993
- WILLIAMS
- pear, fassbind
- SLIVOVICE
- plum, kleiner distillery
Hot Beverages
- BRAZILIAN COFFEE
- cerrado mineiro, full bodied coffee with notes of chocolate
- ESPRESSO
- single, double
- CAPPUCCINO
- CAFÉ LATTE
- AMERICANO
- HOT CHOCOLATE
- TEA SELECTION | RONNEFELDT
- black tea: earl grey, assam, darjeeling
- green tea: jasmine, oolong, mango-lemon
- herbal tea: mint, lemon verbena, camomile, fruit