Le Paprika

A classic glass of French sparkling wine, served chilled. It is crisp, bubbly, and elegant with notes of citrus and brioche. Perfect for a toast or an elegant start to the meal.

A refreshing gin-based cocktail with a distinct floral note from violet syrup. The citrus from lemon and Cointreau balances the sweetness, topped with fizz. A colorful and aromatic drink.

A Hungarian-inspired cocktail featuring apricot brandy (Barack Pálinka) and sour cherry syrup. It combines fruity sweetness with tart lemon for a balanced flavor. A royal tribute in a glass.

A Hungarian twist on the classic Spritz, using Hungarian sparkling wine instead of Prosecco. Bittersweet Aperol mixes with the bubbly wine and soda water. Served over ice for a refreshing aperitif.

A traditional Hungarian wine spritzer made with white wine and soda water. It is light, dry, and very thirst-quenching. A popular summer drink in Hungary.

A variation of the French Kir, fortified with Hungarian fruit brandy (Pálinka). The blackberry cream adds sweetness to the white wine base. A fruity and slightly stronger aperitif.

A sparkling version of the Kir Magyar using Hungarian sparkling wine. Enriched with blackberry cream, sour cherry, and a splash of brandy. Sweet, bubbly, and festive.

A traditional Hungarian cheese spread, here made with goat cheese seasoned with paprika. It has a creamy texture and a savory, slightly spicy flavor. Typically spread on fresh bread or toast.

A sharing board featuring a selection of cured Hungarian meats. Expect flavors like spicy salami, smoked sausages, and ham. Best enjoyed with bread and perhaps some pickles.

A softly poached egg served in a rich sauce made with morel mushrooms. The yolk is runny and mixes with the earthy, creamy mushroom sauce. A sophisticated and savory starter.

Small, fluffy pancakes (blinis) served with slices of house-cured smoked salmon. The salty fish pairs perfectly with the soft dough. Often served with a dollop of sour cream.

Soft blini pancakes served with homemade taramasalata, a creamy fish roe dip. The dip is salty and savory with a smooth texture. A classic combination of textures and seafood flavors.

Deep-fried dough topped with the traditional trio of garlic, sour cream, and grated cheese. The bread is crispy outside and soft inside. It is a hearty, savory street food staple.

Hungarian deep-fried flatbread topped with tangy goat cheese and dusted with paprika. The warm, crispy dough contrasts with the creamy cheese. A flavorful variation of the classic snack.

Fried bread topped with slices of famous Hungarian Pick salami. The salami adds a smoky, savory meatiness to the rich dough base. A satisfying and filling option.

A gourmet version of the fried bread topped with house-made smoked salmon. The fresh, oily fish provides a lighter contrast to the fried dough. Rich and indulgent.

Chicken simmered in a creamy, vibrant paprika sauce. Mildly spicy and rich in flavor, served with small egg dumplings called nokedli. A quintessential Hungarian comfort dish.

A thick, hearty meat stew seasoned heavily with paprika. The meat is tender from slow cooking. Served with egg noodles (spätzle) and cabbage to balance the richness.

Cabbage leaves rolled around a filling of minced pork and rice, seasoned with marjoram. Cooked slowly in a sauce flavored with sweet paprika. Savory, tender, and slightly tangy from the cabbage.

A thin slice of veal, breaded and fried until golden and crispy. The meat is tender and the crust is airy. A classic Viennese dish served simply.

Tender veal kidneys prepared in a rich, earthy sauce made with forest mushrooms (morels). Served with spätzle dumplings. A dish with strong, distinct flavors for organ meat lovers.

A luxurious signature dish featuring tender beef fillet topped with foie gras. It is served with a decadent morel mushroom sauce. Rich, savory, and elegant.

A premium cut of beef known for its extreme tenderness. Grilled to your preference. Available plain or with a rich mushroom sauce.

A hamburger prepared with Hungarian influences, likely incorporating paprika or local meats. Served in a bun with toppings. A fusion of American style and Hungarian flavors.

A gourmet burger topped with a slice of rich foie gras. The combination of beef and fatty liver creates a decadent flavor profile. Named after the Hungarian plains.

Creamy Italian rice dish cooked to a velvety consistency. Choose between an earthy version with mushrooms or a seafood version with prawns. Rich and comforting.

A cold seafood platter featuring smoked salmon, fish roe dip (tarama), and shrimp cocktail. Served with small pancakes (blinis). A refreshing and varied meal.

Hungarian apple strudel with flaky pastry layers filled with spiced apples. Served warm, often with a dusting of powdered sugar. Sweet, fruity, and comforting.

A strudel filled with tart sour cherries inside crisp pastry. The acidity of the cherries balances the sweetness of the dough. A classic Hungarian dessert.

A rich chocolate cake featuring crunchy nuts. Likely layered or glazed, offering a mix of textures. Intense chocolate flavor for sweet tooths.

A creamy custard dessert. Choose between the caramelized sugar crust of a Crème Brûlée or a classic Caramel custard. Smooth, sweet, and silky.

A selection of fine French cheeses including Camembert, Tomme, Reblochon, and aged Comté. Offers a range of textures from soft to hard and flavors from mild to strong. Served as a savory end to the meal.

A classic ice cream sundae with vanilla scoops topped with warm homemade chocolate sauce. Finished with homemade whipped cream. Hot and cold contrast with rich chocolate flavor.

A refreshing dessert cocktail made with scoops of lemon sorbet doused in vodka. It serves as both a dessert and a digestif. Zesty, icy, and spirited.

A cup of coffee served with a selection of miniature desserts. Allows you to taste several sweets in small portions. Perfect for those who can't decide on just one dessert.