Seasonal tasting menu
The main route through the house. Three hours at the table with the chef and the sommelier.
Six or nine courses
About this menu
Seasonal tasting menu
The tasting menu is the reason this restaurant exists. Nine courses, each built around a single ingredient, each with a story we tell you at the table. If you want a shorter evening, the same route runs in six courses.
The menu moves with the season. What is on the plate today will be gone in a few weeks, because the grower will have finished picking. That is why we cannot publish a full year in advance, and why it is worth coming back.
Six or nine courses Seasonal menu Aura, Budapest
Six or nine courses
Seasonal tasting menu
The menu
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Nine courses
The full route, around three hours.
HUF 52,000
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Six courses
The same idea over a shorter evening.
HUF 38,000
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Wine pairing with nine courses
Nine glasses of natural wine from small estates.
HUF 34,000
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Wine pairing with six courses
Six glasses from the same selection.
HUF 24,000
Courses of the current season
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Beetroot and blackcurrant
Beetroot baked in ash, fermented blackcurrant, mustard seed.
HUF 12,000
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Celeriac and truffle
Whole roasted celeriac, winter truffle, smoked celery leaf oil.
HUF 15,000
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Fermented grain and mushroom
Barley fermented for two hundred days, oyster mushroom, pine oil.
HUF 17,000
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Charcoal roasted cabbage
Pointed cabbage over embers, hazelnut, pickled pine bud.
HUF 14,000
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Squash and millet
Slow roasted squash, toasted millet, smoked oil.
HUF 12,000
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Sea buckthorn and lactic apple
Sea buckthorn cream, lactic fermented apple, oat cream.
HUF 9,900
Prices are per person and include service. The whole menu can be adapted to gluten free and other dietary needs, please tell us when you book.
How the evening runs
What happens once you sit down
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01
Arrival
You sit down and we tell you what is in the larder today. This is when we learn what to leave out or rework.
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02
The menu
We move course by course. With each one you hear where the produce came from, and the sommelier brings the glass that goes with it.
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03
The end
After dessert there is time to talk. We do not rush the table and we do not seat anyone else on it.
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.