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Recipes of Vegan Menu 

Our chef offers this four-course menu for our guests, who would like to taste  traditional Hungarian dishes on a higher level.  Enjoy your meal!


Ingredients / Serves 4

20 dkg of seeded olives
2 tablespoons capers
olive oil
black pepper
3 cloves of garlic
little lemon juice



The olives and the drained capers are crushed or blended with a robotic mortar and then a little olive oil is added to make it creamy. Ground pepper, possibly with a few drops of lemon and / or crushed garlic.

It is worth having one day to make the flavors come together. We consume tapenade for bread, an excellent appetizer and a waitress. Well suited for tomato salad or yogurt cucumber salad, for fresh cheeses.

Grilled tofu


Ingredients / Serves 4

2 blocks of hard tofu (50 dkg)

0.25 cup soy sauce with reduced sodium content

2 tablespoons freshly squeezed lemon juice

4 teaspoons dark brown sugar

2 teaspoons dark sesame oil

4 small spoons of sesame seeds

4 thinly scalloped shallots



Cut the muzzle blocks horizontally and place them on a cutting board. Cover with a paper towel, put some weight on it, and tilt the board a little - the lower end should be directed over the sink or bowl - and let the tofu rest for a few hours until it drips completely. Mix the soy sauce, lemon juice, brown sugar and sesame oil and place the squeezed tofu in the marinade. Allow us to stand for at least three hours until the cure is almost completely absorbed. Bake the tofu on a preheated grill for about 5 minutes on both sides. Serve with toasted sesame seeds and peanut onions.

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