Hotel Restaurant
MAIN COURSES
Chicken Satay
skewers in Asian marinade with bulgur, cherry tomatoes, coriander & herb sauce
Argentinian Filet
prime beef tenderloin, served with tomato salad, thyme, garlic, aged balsamic & basil
Pork Skewer
Grilled pork tenderloin with authentic Hungarian csabai sausage, onion, and bacon, served with French fries and homemade tartar sauce
Grilled Free-Range Chicken Supreme
marinated in lime and mint, paired with summer ratatouille and fregola
Roasted Irish Lamb Rack
Grass-fed lamb, pink in the center, with a warm roasted pepper tartare, rosemary baby potatoes, and veal bone reduction
Grilled Vegetable Salad
with citrus dressing, mixed leaves, parmesan shavings & herb ciabatta
Grilled Swordfish Fillet
Served with fregola pasta, sautéed vegetables and tomatoes, basil pesto, and charred lemon
DESSERTS
Premium Sorbet & Ice Cream
A selection of artisanal sorbets and ice creams, served with freshly whipped cream.
Vanilla Panna Cotta
Silky panna cotta infused with lemon zest and served with a strawberry coulis
SIDE DISHES
Grilled Peppers
with olive oil & thyme
Ciabatta
Warmed ciabatta with herbs and olive oil
Bread Basket
Homemade bread with olive tapenade
Skin-On Fries
herb-seasoned skin-on fries
STARTERS&SOUPS
Apulian Burrata
Creamy burrata from Apulia, served with semi-dried tomatoes, toasted pine nuts, shaved Parmigiano Reggiano, fresh basil, and extra virgin olive oil
Beef Tenderloin Tartare
with a marinade of coarse mustard, capers and anchovies, served with toasted white bread
Grilled Prawns
marinated in garlic, chili & ginger, with citrus-pineapple salad, romaine & radish, crispy ciabatta
Cold Salmorejo Soup
from Kumato tomatoes with basil, croutons and olive oil
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