Current Menu

Hugos-Degustation

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Octopus 28
Parsnip, mild garlic, red onion, bottarga
Riesling “Uhlen” | Heymann-Löwenstein | Mosel

Breton langostino 34
Tarragon, kohlrabi, pomelo
Riesling “Geyersberg” | Jochen Dreissigacker | Rhinehessen

Smoked eel & knuckle of pork 30
Savoy cabbage, horseradish, brown bread
Juhfark „Somlói“ | Fekete Pince | Somló

Loup de mer 31
Candied olives, fennel, samphire, tomato, saffron
Furmint “Garten Eden” | Michael Wentzel | Burgenland

Scallop 32
Pear, swede, shimeji mushrooms, cauliflower
Cuvée “Haderech Halevana” | Somek Estate Winery | Zichron Jaakov

Atlantic sole 34
Périgord truffle, black salsify, brown butter, parmesan
Chardonnay „Hard“ | Ziereisen | Baden

Ox cheek & hanger steak 42
Braised, grilled, cucumber, bell pepper, lemon emulsion
Cuvée “Selenita Nit” | Dit Cellers | Montsant

Dulcey Valrhona chocolate 22
Brazil nut, sponge, Tasmanian pepper, preserved black currant
Cuvée „Mád“ | St. Tamás | Tokaj

Hugos Degustation
8 course menu 155
6 course menu 135
4 course menu 110

Corresponding wines
8 course menu 120
6 course menu 95
4 course menu 68

0,1 l per course including mineral water
and one cup of coffee

Our Classics

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US beef for two persons 150
Grilled, Périgord truffle, spinach, brioche, goose liver
Carved at the table. Please allow approx. 20 minutes time for preparation .

Raw milk cheese from the trolley 22
by Maître Affineur Waltmann

Vegetarian Delight

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Goat cheese & beetroot 26
Crottin de Chavignol au gratin, mousse, gazpacho, raspberry
Rkatsiteli Rosé | Pheasants Tears | Caucasus

Braised sweet potato 24
Red onion, pumpkin, mint, gherkin, miso mayonnaise
Juhfark “Somlói” | Fekete Prince | Somló

Chickpea & pak choi 32
Mango, tandoori, papaya, carrot, salted buttermilk
Rosé Cuvée “Rozsa Petsovits” | Franz Weninger | Burgenland

Celery & Piedmont hazelnut 22
Celery, ice cream, grain, canache, foam
Riesling Spätlese „Marienburg“ | Clemens Busch | Mosel

Vegetarian Delight
4 course menu 85
3 course menu 70

Corresponding wines
3 course menu 52
4 course menu 68

0,1 l per course including mineral water
and one cup of coffee

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