Tihany > Catering in Tihany > Restaurant Menu
Restaurant Menu
Menu card
"A place to feed your spirit as well"
Paraszttál
Pörkölt
Rántott gomba
Hátszín
Oldalas
Piseri tál
Pulykamell
Szuronyos
Fahéjas almafalatok
Hétszilvás nemesi lakoma
Ludas Matyi tál
Munka közben
Tarja
Csülök
Zsíros kenyér hagymával
Döbrögi tál
Half portions cost 70 % of the whole price!
Wine card
Enjoy your meal!
Recipies from aunt Rézi's book
or: "kitchen notes for each day of the year"
This oldish – over 100-year-old book is also used in our reastaurant and according to our guests' reactions, it is very popular. We modrnized some things in the book, but the basis is given, so it gives our guests a bit taste of the old times.
Roasted pheasant cock :
Put the pheasant to a cold place for 8 days. Then pluck it but leave its feathers on the head. You should packl it into paper otherwise it burns.
Salt the legs, fix it with a small stick together with its shin, so anyone can recognise it at once on the table looking at its head and legs.
After larding it, roast it on undried fresh butter, often basting. Slice it up before serving, put the breast slices on the top.
Roasted wildgoose:
After washing the wildgoose clean, salt it, rub marjoram and pepper in it, put lard and onion into a pan and leave it roast for 2-3 hours.
Serve it with parsley.
Carp with sorrel sauce:
Clean the carp, cut it in every 2 cm, but do not cut it through. Salt it, rub it with butter, put grill into your frying pan, put the fish on it, sprinlke with undried fresh butter, put into the oven, sprnikle with butter very often and pour it with sorrel sauce when it is ready for serving.
Birds formed from lamb:
Cut round pieces from the lamb, just as small as a bird, salt them, lard them, fry them brown. Serve in its own sauce, garnished with rice.
Bun sauce:
Sop two buns in water, cut up two garlic slices into tiny pieces, fry them in lard, squeeze out the buns, put them on the garlic, pour meat soup on it, salt, pepper it and let it boil.
These are some of the recipies we use as a basis for our cuisine.
