Plant based fine dining in central Budapest
Nine courses, plants only. And nothing is going to feel missing.
Seasonal produce from small Hungarian growers, paired with natural wine, a step from Vörösmarty tér.
The restaurant
Fine dining that happens to be plant based
Most people come here out of curiosity. Then they sit for three hours and ask at the end whether there really was nothing in it. There was not.
We use no meat analogues and no processed replacements. There are vegetables, grains, mushrooms, seeds and fruit, under their own names. Depth of flavour comes from fermentation, embers and long cooking, not from tricks.
Philosophy
Our growers write the menu
There is no fixed menu here. When a grower finishes picking, that course comes off and the next one arrives. A guest who comes in March and a guest who comes in October eat two entirely different dinners.
Nothing green goes in the bin. Skins, stalks and seeds all return to the process as ferments, smoked elements, stocks and seasoned oils.
Menus
Three routes into the same kitchen
The tasting menu is the main route through the house. If you want a shorter evening there is an à la carte selection, and the sommelier finds a glass for either.
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Six or nine courses
Seasonal tasting menu
The main route through the house. Three hours at the table with the chef and the sommelier.
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Choose freely
À la carte
The same kitchen on a shorter evening. A few courses, put together your way.
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Natural wine
Wine selection
More than 150 wines from small estates, paired by the sommelier.
The kitchen
The story of each course is told at your table
You do not read where the produce came from on a printed card. The chef and the sommelier come to the table and tell you. That is what turns dinner into a conversation.
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No substitutes
No meat analogues, no processed replacements. What reaches the plate is vegetable, grain, seed, mushroom or fruit, under its own name.
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Time instead of tricks
Depth comes from fermentation, long cooking and embers. Some of our ingredients have been working in the larder for two hundred days.
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We tell it at the table
Every course carries a story, and it is not the printed card that tells it but the chef or the sommelier, in person.
In numbers
What is worth knowing in advance
100%
plant based
Nothing of animal origin passes through the kitchen. No meat substitutes either.
150+
wines on the list
Natural wines from small estates. The sommelier finds a partner for every course.
9
courses in the long menu
About three hours at the table, guided by the chef and the sommelier.
500+
guests before opening
This many joined us during the soft opening, on full nights.
Wine
More than 150 wines, almost all of them natural
Small estates, minimal intervention, close relationships. The same thinking that governs the kitchen. The sommelier builds the pairing course by course, and if a glass is not for you, another one arrives.
See the wine selection
Private dining
Twelve seats, one table, an evening of your own
The private room sits apart from the main dining room and runs with its own service. For an anniversary, a birthday or a business dinner that matters, the whole space is yours and the menu is shaped around your table.
- Up to twelve guests
- A dedicated server and sommelier
- The menu shaped around your table
Gallery
The room, the kitchen and the plate
Our guests
What they said after the soft opening
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One of the best meals of my life, and I am not even vegan. The celeriac and truffle main course is simply brilliant. The sommelier got every recommendation right.
Gábor M. TripAdvisor -
A world class fine dining experience in the heart of Budapest. The room takes your breath away and every plate is a piece of art.
Sarah W. London -
At last a place that skips the usual vegan clichés and shows what real luxury tastes like on a plant base. The private room was perfect for our anniversary.
K. Zsófia
Questions
What guests ask before booking
Is there a gluten free option on the tasting menu?
Yes, we adapt the whole tasting menu to be gluten free. Please tell us when you book, because a few courses need to be rethought in advance. We handle other allergies and dietary needs the same way.
How long does the nine course dinner take?
Plan for around three hours. The menu is not a quick dinner but a guided evening, with the chef and the sommelier telling you at the table where each course came from. It is worth arriving with nowhere else to be.
What is the dress code?
Smart casual. A jacket is not required, though most guests treat the evening as an occasion and dress for it.
Can we bring children?
We recommend it from the age of twelve. The length of the menu and the pace of service suit older children, while younger guests tend to find it long. Call us if you are unsure and we will talk it through.
Reservations
The table is yours for as long as the evening lasts
We are open Tuesday to Saturday. The last table is seated two hours before closing so the menu has room to finish.