Különleges gasztroélmények az ANNA GRAND-ban - Anna Grand Hotel***** Balatonfüred

Special gastronomic experiences at ANNA GRAND

Exclusive festive menus and an unrivalled dining experience await you at ANNA GRAND restaurant. Chef József Tóth and the restaurant team are preparing special dishes for Valentine's Day, Carnival and the March National Day.

The ANNA GRAND restaurant offers an unrivalled culinary experience with impeccable service. The dishes and menus follow traditional flavours, but are prepared using modern cooking techniques.

The Valentine's Day menu

"For Valentine's Day, we are preparing a special menu for our male and female guests. The cold starter and dessert will be the same, but the soup and main course will be different."

- said chef József Tóth.

Appetizers:

Foie gras terrine with raspberries, Tokaji aszú pearls and homemade slaw

Soup:

Recommended for ladies: Forest strawberry cream soup with salty cottage cheese and pistachio crumbs
Recommended for Gentlemen: Fried celeriac cream soup with truffles, celery chips and artisan cheese croutons

Main course:

Recommended for ladies: Pan-fried duck breast with honey thyme roasted peaches and mashed potatoes
Recommended for Gentlemen:Rosé veal fillet with sweet potatoes and Jerusalem artichokes, beetroot with tonka beans and rosemary jus

Dessert:

Champagne strawberry tarte

The Valentine's Day menu is available for dinner from 9 to 11 February and from 23 to 25 February for hotel guests. Február 14-én a betérő vendégeket is várjuk ezzel a különleges vacsoramenüvel.

The Carnival menu

"Our carnival menu will be available for lunch and dinner on 3 and 4 February. The menu is based on the Carnival traditions, but I wanted to move away from the exclusively pork-based dishes and the sour flavours of the soup of the past."

- explained our chef.

Soup:

Guinea fowl soup

Main course:

Pork tenderloin sous vide, roasted potatoes, roasted beets, caramelized schalotte, sour cream

Dessert:

Caramel éclair doughnuts in a modern guise.

The Reform-era menu

"The basic concept of the reform-era menu was inspired by the history of Balatonfüred, with a special emphasis on the Jókai and Esterházy families"

- said József Tóth, adding that the menu will be available for lunch and dinner on 14 and 15 March and 17 March.

Soup:

Jókai bean soup tuned for the 21st century. Baby cream soup with chicken terrine, sausage chips, sour cream and vegetables. The special feature of the soup is that its original ingredients are presented in a new texture.

Main course:

Esterházy beef tapas. In this dish, wild beef is served in a modern form, accompanied by bacon dumplings and sour cream.

Dessert:

Landerer's favourite is a sponge cake with chocolate and strawberry flavour.