Albin Timar & Attila Timar

Introducing chefs from Hungary, Albin Timar & Attila Timar. Their first passions started with their love for food preparation. Their culinary careers began in the food service aspect in hospitality. They were proud that they have learnt to appreciate the customer with best services in the restaurant business before becoming professional chefs. Albin currently works as an Operations Manager and Executive Chef in a three-star hotel and restaurant in Hungary, where he exercises his idea on the menu. He believes a menu is a window to evolving ideas of food preparation. Attila started his career as a waiter in 1996. With almost 20 years of experiences working in culinary industry, in 2011 he was awarded by the Hungarian National Gastronomic Association as a Master Chef. He was also awarded as a President of Bekes County Region by Hungarian National Gastronomic Association in 2012.
Our Menu
Cold AppetizerSoup
Main Course
Gyoparos-Style Smoked Duck Breast Carpaccio on Spring Gypsy Salad Bed with Fresh Basil Pesto-Fruit Bread

Slow-Roasted Pumpkin Cream Soup with Dill-Grilled Goat Cheese of Sarret

Csaky-Style Farm Chicken-Chive Polenta and Quark Cheese Noodle

Hungarian Grey Cattle Sous-Vide Tenderloin with Forest Mushroom Ragout-Aspargus and Parmesan Roll-Kapia Paprika Cream 

Somlo Trifle Chalice
Demetervin Delceg Cuvee (Furmint and Feuille de Tilleul) Mad 2014
Naykas Budai Irsai Oliver 2015
Grand Tokaj Premium Furmint 2015
Fritz Szekszardi Primus Cuvee 2012
Grand Tokaj Kesoi Szuretelesu Sargamuskotaly (Late Harvest Yellow Muscat) 2014

All menu will be served with wine pairings. (FREE FLOW)