Menu:

• Cold entries:
  • Spiced cottage cheese cream and traditional greaves cream
• Soups:
  • Alföld style goulash with small dumplings

  • From autumn to spring: Vegetable cream soup

  • Summertime: Cold fruit soup

• Warm main courses:

  • Mini stuffed cabbage

  • Traditional chicken leg "Paprikasch”

  • Roasted chicken breast with basil-cheese sauce

  • Spicy pork rib with thyme – mustard sauce

  • Roasted sea fish with Chardonnay sauce

• Garnishes and vegetarian:
  • Grilled polenta with feta cheese
  • Grilled vegetables
  • Homemade dumplings with spinach and mustard-mushroom sauce
  • Steamed jasmine rice with corn
  • Hash-brown potatoes
  • Steak potatoes

  • Dumplings

• Salads:
  • Fresh seasonal salads with dressings
  • Italian pasta salad
  • Caesar’s salad
  • Sweet corn salad with mayonnaise
  • Season fruit basket
• Desserts:
  • Homemade strudel
  • Somló style sponge cake
  • Mini tarts
  • Dessert variations Európa style
• Drinks:
  • 1 Welcome drink, 1 glass of wine (or juice) and 1 bottle of mineral water
• The meals are prepared by European and world champion food sculptor Attila Tanács, a true artist. He adds a creative touch to the already outstanding Hungarian and international cuisine served on our ships, emphasizing the harmony of colour and form.

Budapest, Danube Palace, Zrínyi Street, Hungary