(+36) 30 492 3521 venhajo@europahajo.hu

Vén Hajó Restaurant

Traditional Hungarian gastronomy with a twist

Vén Hajó Restaurant

Traditional Hungarian gastronomy with a twist

Vén Hajó Restaurant

Traditional Hungarian gastronomy with a twist

Vén Hajó Restaurant

Traditional Hungarian gastronomy with a twist

We are upgrading the menu, please wait.

    • Starters

    • Duck liver páté with truffle, garnished with ginger-flavoured carrot cream, raisin salad and fermented radish

      3950
    • Sturgeon fillet with wild garlic, cold celery consommé, blanched celery salad and pumpkin seed oil

      3450
    • Water buffalo tartare served on eggplant croutons with homemade mustard butter

      3950
    • Roasted goat cheese with fresh spinach, mayonnaise with green peas and tomatoes

      2350
    • Soups

    • Hen broth with vegetables and noodles

      1650
    • Goulash soup with beef shank

      1950
    • Lamb ragout soup with tarragon and sour cream

      1950
    • Cream of grean pea soup with coriander, served with goat cheese toast

      1450
    • Salads

    • Kossuth-style Caesar salad with shrimp

      3250
    • Kossuth-style Caesar salad with chicken breast

      2850
    • Fresh green salad with chard, lemon, tomatoes and mushrooms

      2250
    • Main Courses

    • Breaded and fried chicken breast with mashed potatoes, fried eggplant and cucumber salad with sour cream

      3850
    • Gently roasted, slightly smoked duck breast garnished with carrots with bacon and celery puree enhanced with wild garlic

      3950
    • Sturgeon fillet with tomato curry and new potatoes with coriander

      4150
    • Salmon fillet with gratinated, dill-seasoned macaroni and garlic broccoli

      4650
    • Lamb rump garnished with thyme-scented soft polenta and roasted peppers with spinach

      4350
    • Roast leg of rabbit served with young kohlrabi and mustard sauce, tender vegetables and king trumpet mushrooms

      4150
    • Bone-in cutlet of Mangalica pork served with juniper-flavoured sweet cabbage and spicy roasted potato wedges with spring onions

      4350
    • Paprika stew from Mangalica cheek meat garnished with dumplings royale with ewe’s curd cheese

      4150
    • Beef tenderloin with truffle-scented spring roll and red wine sauce

      5850
    • Hungarian Dishes

    • Duck liver with fresh letcho and mashed potatoes

      4850
    • Catfish paprika stew with noodles

      3950
    • Beef goulash stew with small dumplings

      3950
    • Stuffed cabbage with lamb

      3950
    • Noodles with fresh curd cheese and Mangalica bacon

      2350
    • Vegetarian dishes

    • Porcini risotto

      2650
    • Caesar salad

      2450
    • Roasted goat cheese with fresh spinach, mayonnaise with green peas and tomatoes

      2350
    • For little scallywags

    • Spaghetti in tomato sauce

      1350
    • Fried sturgeon fish fingers with mashed potatoes

      1750
    • Roasted chicken breast with parsley rice

      1750
    • Desserts

    • Mini fraisier tartlet (with vanilla and strawberries) with fresh mint

      1650
    • Eden cake slice (the encounter of mango and cassis)

      1650
    • Orange-scented chocolate mousse on crispy almond bed

      1650
    • Homemade chocolate cake with raspberry ice cream

      1650
    • Hungarian menu

    • Hungarian menu with wines

      13800
      • Duck liver páté with truffle, garnished with ginger-flavoured carrot cream, raisin salad and fermented radish
        🍷Tokaji Hárslevelű, Chateu-Megyer Pincészet
      • Goulash soup with beef shank
      • Bone-in cutlet of Mangalica pork served with juniper-flavoured sweet cabbage and spicy roasted potato wedges with spring onions
        🍷Szekszárdi Civilis Cuvée, Bodri pincészet
      • Orange-scented chocolate mousse on crispy almond bed
        🍷Tokaji Aszú, 3 puttonyos, Gönczöl Pincészet
    • Hungarian menu

      11000
      • Duck liver páté with truffle, garnished with ginger-flavoured carrot cream, raisin salad and fermented radish
      • Goulash soup with beef shank
      • Bone-in cutlet of Mangalica pork served with juniper-flavoured sweet cabbage and spicy roasted potato wedges with spring onions
      • Orange-scented chocolate mousse on crispy almond bed
    • Kossuth's Favourites

    • Lajos Kossuth's favourite menu with wines

      11800
      • Fresh green salad with chard, lemon, tomatoes and mushrooms
        🍷Pinot Grigio, Bárdos Pincészet
      • Cream of green asparagus soup with porcini mushrooms and branch celery (until mid-June)
      • Chicken breast stuffed with truffle-seasoned cheese, garnished with mashed potatoes with basil
        🍷Sauska Chardonnay, Tokaj
      • Mini fraisier tartlet (with vanilla and strawberries) with fresh mint
        🍷Tokaji Édes Szamorodni, Chateau Megyer
    • Lajos Kossuth's favourite menu

      9000
      • Fresh green salad with chard, lemon, tomatoes and mushrooms
      • Cream of green asparagus soup with porcini mushrooms and branch celery (until mid-June)
      • Chicken breast stuffed with truffle-seasoned cheese, garnished with mashed potatoes with basil
      • Mini fraisier tartlet (with vanilla and strawberries) with fresh mint
    • Gourmet menu

    • Gourmet Menu with wines

      16500
      • Sturgeon fillet with wild garlic, cold celery consommé, blanched celery salad and pumpkin seed oil
        🍷Tokaji Furmint Grand Selection, Tokaj Grand Pincészet
      • Roasted goat cheese with fresh spinach, mayonnaise with green peas and tomatoes
        🍷Szekszárdi Siller, Vesztergombi Pincészet
      • Beef tenderloin with truffle-scented spring roll and red wine sauce
        🍷Neszmélyi Merlot, Hilltop Pincészet
      • Eden cake slice (the encounter of mango and cassis)
        🍷Tokaji Késői Sárgamuskotály, Tokaji Kereskedőház
    • Gourmet Menu

      12800
      • Sturgeon fillet with wild garlic, cold celery consommé, blanched celery salad and pumpkin seed oil
      • Roasted goat cheese with fresh spinach, mayonnaise with green peas and tomatoes
      • Beef tenderloin with truffle-scented spring roll and red wine sauce
      • Eden cake slice (the encounter of mango and cassis)

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