Menu
In Hollókő, known as the jewel of Nógrád County, we consider it our professional duty to preserve Palóc traditions and introduce them to our guests. Naturally, our à la carte menu features the best-known Palóc speciality: Palóc goulash, prepared according to the original recipe created by János Gundel for Kálmán Mikszáth, known as the greatest Palóc. Its flavours are reminiscent of the tangy potato or bean soups traditionally enjoyed by the Palóc people, yet it is even richer and more distinctive. As it brings together the finest ingredients grown in Palóc Land, it could easily be regarded as a truly authentic Palóc dish.
To complement our Palóc specialities, we recommend the pálinkas of CRUXX Gemina Birtokház, which you can also taste in our hotel restaurant.
Starters and soups
- Veal terrine, endive, fresh horseradish, Rhine Riesling velouté
- Dry-aged Angus beef tartare with bone marrow and sourdough toast
- Traditional Palóc lamb soup Chef’s recommendation
- Game ragout soup with porcini mushrooms, smoked chicken breast, tender spring herbs and aged duck liver shavings
Main courses
- Gödöllő-style chicken, white polenta, garlic Swiss chard
- Mangalica French rack, twice-cooked potatoes, young onions Guest favourite
- Whole smoked trout, spring greens, spinach salad
- Cauliflower steak, spring cauliflower variations, fresh herbs
- Giant bone marrow ravioli, paprika sauce, king oyster mushrooms
- Nógrád rooster braised in Siller wine, parsley semolina dumplings
- Veal Wiener schnitzel, new potatoes with lovage, tarragon herb butter
- Creamy strapacska with Mangalica bacon
Desserts by Kubinyi
- Yoghurt textures with raspberries and sweet tomatoes New
- Choco Quadra – a four-chocolate temptation
- Citrus and rhubarb dream
Our prices include VAT.
A 15% service charge will be added to the final bill.
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