Dió Restaurant & Bar

Grey cattle goulash soup with small dumplings

Prime beeftenderloin with home made goose liver and letcho pasta, finished with a truffle and parsle

7440,-

Curd cheese dumpling with valilla flavoured sour cream and raspberry pulp

Grilled goat csheese with a muxture of fried bell pepper and green leaves, served with aubergine spr

Pheasant essence with home made ravioli

Pumpkin seed butter-fish fillet with fairy ring mushroom flavoured and grilled curd cheese ball

8460,-

White chocolate cake with coconut, strawberry and honey chocolate cream

Bolete mushroom soufflé with home made plum jam

Vermouth flavoured garden sorrel cream soup with smoked trout and bread chips

Spinach and goat cheese risotto with walnuts

6450,-

Poppy seed omelette with home made apricot jam

600,-

Dió base: fresh green leaves, tomato, spring onion, tomato bread

Served with the following optional toppings:

600,-

Sherried duck meat spread

600,-

Grilled and smoked bell pepper with pickling onions (V)

600,-

Smoked trout with marinated red onion

600,-

Small deep fried flat bread with cheese and sour cream (V)

600,-

Crispy fish and chive tidbits

600,-

Crayfish Tartar

600,-

Marinated spicy hot smoked cheese (V)

800,-

Pink pepper beef tenderloin salami

800,-

Goose liver praline

600,-

Spicy ewe cheese spread (V)

600,-

Goose crackling pate

600,-

Smoked breast of goose slices

2500,-

Goose liver slices with dill and pumpkin letcho, served with home made sun-dried tomato bread

1900,-

Butter-fish sautéed in white wine, served with spicy black chanterelle mushroom and a vanilla basil

2300,-

Brandy flavoured beef tenderloin Tartar with cold goose liver in its own juice, served with garlic t

2300,-

Grilled goat cheese with fried bell pepper salad, aubergine spread and home made bread

1400,-

Bolete mushroom soufflé with home made plum jam (V)

1280,-

Grey cattle goulash soup with small dumplings

1180,-

Pheasant essence with home made ravioli

1180,-

Vermouth flavoured garden sorrel cream soup with smoked trout and bread chips

1280,-

Crayfish soup with goat cheese

2900,-

Catfish wrapped in a spicy slice of bread, ewe cheese potato cake and smoked sausage

3980,-

Butter fried pike-perch fillet in a lemon crust, tomato risotto and buttered French beans

3700,-

Pumpkin seed butter-fish fillet with fairy ring mushroom flavoured and grilled curd cheese ball and

3980,-

Trout baked whole, served with spicy hot rhubarb cream and curd cheese millet

3580,-

Beef tenderloin sausage with fresh salad, potato and onion chips, tomato jam and Dijon mustard

2900,-

Duck leg confit, served with home made apple and cabbage pasta, and a rosemary red wine sauce

2900,-

Breast of guinea fowl sautéed in a creamy pear sauce, risotto cooked in the juice, blackberry vinaig

3990,-

Veal tenderloin in butter, sauerkraut, ewe cheese potato balls fried with lentil, green apple white

4500,-

Saddle of wild boar with a smoked bacon curd cheese soufflé and a wild mushroom stew

4400,-

Goatling ragout with almonds and plums, aubergine cake and marinated courgette

3880,-

Saddle of lamb with a tarragon buckwheat mix, garlic spinach and a poppy seed oyster mushroom ragout

3880,-

Breast of duck fillet with a creamy walnut and apple ragout, served with camomile gnocchi

4480,-

Goose liver slices with brie cheese, apple and onion gingerbread delight and pumpkin seed cream

5180,-

Prime beef tenderloin with home made goose liver and letcho pasta, truffle and parsley cream

4200,-

Beef tenderloin tidbits fried in pumpkin seed oil, pink pepper and pear ragout and garden herbs whea

2980,-

Veal stew with Egg noodles in batter

3680,-

Boneless ‘mangalica’ pork loin with a baked black chanterelle mushroom and potato cake,

2690,-

Spinach and goat cheese risotto with walnuts (V)

2390,-

Home made nettle pasta with cranberry pumpkin ragout and dried green apple (V)

1180,-

Poppy seed omelette with home made apricot jam

1380,-

White chocolate cake with coconut, strawberry and honey chocolate crea

980,-

Curd cheese dumpling with vanilla flavoured sour cream and raspberry pulp

980,-

Floating islands with biscuit and white chocolate mousse, small ‘chimney’ cake

1380,-

Walnut soufflé with pine nut and fig ice cream

2780,-

Goat cheese platter with Aszú wine jelly and home made bread