- Loved by Hungarians and tourists alike, the meals prepared by the first-class chefs at the hotel offer all the freshest ingredients prepared with care and attention. The restaurant, the adjoining Winter Garden and the Lobby Lounge have all been redesigned by architect Agnes Balint and the whole area has a cool peppermint green Mediterranean ambiance. One welcoming factor is that guests can enter through the pedestrian walkway around the back of the hotel rather than run the gauntlet of bellboys. The "Vitello Tonnato," poached loin of veal with tuna fish dressing has a delightfully tender and melting consistency with an interesting melange of both meat and fish tastes. The "Sopressa carpaccio" of cuttlefish with pesto is a bit of an extravagance but worth it. The veal loin on aubergine "coulis" with lime and caper sauce and the grilled fillet of red mullet, puree of olive and potato and emulsion of "prosecco" for make Ristorante Giardino the ideal destination when you really want to push the boat out.
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