The seasonal courses prepared by Gyula Mersits Executive Chef are inspired by the spring freshness and the invitingly red and crunchy cherry. Come and visit us to savour the finest early summertime menu.
Rocket salad with cherry balsamic vinaigrette and grilled mozzarella (1, 7, V)
In the hotel’s gastronomy concept, it was very important to be fresh, to follow today’s trends, to revise the traditional local options and not least, to be simple. In The Aquincum Hotel Budapest, eating is a culinary experience, where in a modern serving you can find the local traditional dishes alongside international ones. We pursue to be organic in our kitchen, so our high quality and seasonal ingredients are carefully selected mainly from local suppliers.
Green pea cream soup 1, 7
Poached pike-perch with baby vegetables 4, 7
Duck soup with matzo dumplings 1, 3
Chicken Roast a la Brasov
If you are on a diet, or have food allergies and intoleraces, or have any questions regarding the content or preparation of any of our food, please ask a member of our team, so we can assist further.
Our prices include VAT. Prices are calculated in HUF.
Wine of the month: Vida Szekszárdi Rosé Cuvée 2013
Promotion: 10% OFF!
This fresh fruity wine is a blend of blue grapes, Kékfrankos and Pinot Noir. Its great perfume and pleasant bouquet makes it a perfect companion to light meals, salads, grilled meats, or just a summer evening chats. Serve it well chilled to 9-10 °C
If you order a glass of wine, we will surprise you with “Pogácsa” – greaves scone (special Hungarian scone) of the month: “Pogácsa” with plum jam