TAKE ME WITH YOU!

English

#25

BREAKFAST ............................... 4LUNCH .............................................. 6 Bread .............................................................................. 6

TEA TIME ......................................... 8DINNER .......................................... 10 Wine, Champagne ....................................................... 13

Drinks ................................................................................ 14

MENU

3 starters/soups - 3 main courses - 3 desserts 3 starters/soups - sorbet - 3 main courses - cheese - 3 desserts

PiCK & MiX

MONDAY - FRIDAY: 12-16

Two Courses ............................................... 2390 FtThree Courses ........................................... 2990 Ft

WORKERS’ LUNCH SATURDAY-SUNDAY: FROM 12

Three Courses ............................................ 6500 FtFour Courses ............................................... 7500 FtFive Courses ............................................... 8500 Ft

CHEF MENU

MONDAY - FRIDAY: FROM 18

THE JOYFUL REUNION

TIBOR JÁSZAI - executive chef

A colleague of mine, Alíz suggested that before i write an article for our springnewsletter, i listen to Dvořák's new World symphony again. let's get started - although romantic music is not my favorite, and i especially detest the classictunes that went on to become musicals in American super-productions (starWars, Jaws, etc.). i thought how beautiful will it be to bring together Dvořák and"the good old days" to form a little train of thought. My new article already had a plotline about rebirth and mushrooms. About the mushroom (and freedom),which leads winter to spring, spring to summer. Cold to hot. Darkness into light.Yin and Yang. in itself it symbolizes FREEDOM!

A mushroom species, or rather a combination of mushroom species, which survive the harshest of weather conditions in little patches, providing food forforest animals... it defies nature year-round, waiting until all will be well. Waitingpatiently for its time. Then the weather warms up, the sun is shining - and thenew World is beautiful again.

- We laughed, we chuckled last winter. We laughed about the past year. Because you have to laugh. ("The invisible laugh-ter standing at attention behind the know-it-all.")

We've had a really crisp winter. snow crunched under our feet, trees crunchedoverhead. The ice cracked on the Danube, the ipoly froze over, the garamstopped... But the sunshine arrived, giving us strength again. Because nature always has a reserve; preparing for the new seasons, and now it’s pulling all itsstrength together, showing us that it is possible – and even necessary – to startthe new season. if mushrooms are capable, humans can succeed, too. We dust ourselves off, shake our ego, and we say that we will also be born again. We'll become wild garlic again, bursting with freshness, we'll be peas, cracking up in

continues on the 5th page

The moment when we see the terrace again!

DO YOu hAvE A PERMAnEnT ADDREss in hungARY?iF YEs, REquEsT YOuR

PERsOnAlizED gERlóCzY CARDFROM YOuR WAiTER.

MORNING PASTRYCroissant 450 FtBlueberry roll 650 Ftham and cheese mince 650 Ftsweet scone - according to daily offer half: 450 Ft --- whole: 900 Ft

BREAD » for the full bread selection please see page 6

FRUIT & MUESLIChia pudding with dried fruits 1190 Ft greek yogurt with fruit purée and honey muesli 1190 Ft

REGGELI ÉTELEK Chanterelle mushroom pheasant terrine 2290 Ftwith „saveur” balsamic cream

Aged ham with sheep cheese and tomato-peach chutney 1950 Ft viennese sizzling sausage, Dijon mustard and fusette 1590 Ftgrilled sausage with eggs ratatouille and fusette 2500 Ft Tamás T. nagy cheese selection 2100 Ft

EGGscrambled eggs 990 Ft

+ as you wish (ham, mushroom, onion, cheese) 1350 Ftham & eggs 1350 FtEdam cheese omelette with prosciutto 1650 Ftsalami omelette with tomato and basil 1650 Fthungarian omelette 1750 Ft(sausage, onion, hot green pepper, bacon)

QUICHEquiche with greek goat cheese and fresh salad 1650 Ft+ Aubergine cream +700 Ft+ Parma ham +700 Ft+ salmon carpaccio +900 Ft

BUTTER & HOMEMADE JAMRegular French or salted 330 FtButter with spicy herbs 400 FtApricot Jam 290 Ft

PASTRY, TARTE» for the full selection please see page 8

COFFEERistretto 480 FtEspresso 480 FtDouble espresso 890 FtCaffe Macchiato 550 FtAmericano 580 FtCappuccino 680 FtCaffe latte 780 Ftlatte Macchiato 780 FtMelange 780 Ft

Caffe Bonbon 780 Fticed Coffee 1290 Ftirish Coffee 1380 Ft

TEA - cupDarjeeling 680 FtEarl grey 680 FtWild Cherry 680 FtAlpine herbal Tea 680 Ft» for the full tea selection please see page 8

HOT DRINKhot chocolate (valrhona) - 0,1 l 490 FtChocolate milk - 0,2 l 590 FtChocolate milk with whipped cream - 0,2 l 650 FtChai latte (David Rio Tiger) - 0,2 l 780 Ft

BREAKFASTFROM 08

DRINKS PREPARED ON SITEFresh orange juice - 0,2 l 780 Ftlemonade - 0,4 l 890 Ftsmoothie of the day - 0,2 l 990 FtCordials (raspberry and according to the daily offer) 180 Ft/dl» for the full drink selection please see page 14

QUICHE FRESH FROM OUR PATISSERIE:

quiche with greek goat cheese with fresh salad: 1650 Ft

+ Additional aubergine cream: +700 Ft+ Additional Parma ham: +700 Ft+ Additional salmon carpaccio: +900 Ft

BREAKFAST MENU

Simple Breakfast 990 FtCappuccino + Croissant

Gerlóczy Sandwich Breakfast 2290 FtCamembert-ham-tomato sandwich in a Flute + 2dl orange Juice

Wealthy Breakfast 2990 Foviennese sizzling sausage, cheese Omelette, aged ham, 1/2 Flute rustical

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sERviCE ChARgE 12%

the sunlight, we will be pretty red spring radishes, and we will beelegant artichokes, we will be fresh, crisp spinach leaves that always have bright colors, and we will be the asparagus, alwayspointing towards the sky. We will become wildflowers, wild mush-rooms and edible weeds that cannot be tamed, crushed, or abolished, because although it may be that flowers are cut off(hopefully they grow out again), the mushrooms are picked, buttheir root remains intact - the mushroom thread has previouslyfar outgrown everything. new plants will spring up elsewhere, innew colors, but the base is the same. Maybe in your area colorsand rocks are different - but once again the weather will be nice!it's our time! it's spring... Plants are blossoming, girls are bloom-ing, colors and scents diffuse the streets. Freedom and love, i onlyneed these two! Bad mood and darkness are forgotten forever. it’s March, April, May... June, July, August. sunshine and happiness.

i am listening to Dvořák! i draw strength, my thoughts are refreshed like they used to be! The feeling of joyful reunion over-whelms me while i listen. i can sense it in the noise of the city,every sound and whiffle, the beautiful, predictable rhythm of nature. Boil some water and listen! Watch as the tiny bubblesgrow, the water boils and evaporates, then condenses at once.Water anew and water cycle anew. spring, again, and terrace,again. This is how we return each year, again and again...

i wish everyone a joyful reunion.

Since 2015, the mayor and the municipality of Budapest's 5th districtbased on illegal and arbitrary, false reasons prevents Gerlóczy Caféfrom opening its award-winning terrace.

THE JOYFUL REUNION - continues from the 2nd page

SUPERMARKET GALLERY / STORE 5621 MILES Temporary exhibition space, which in the remainder of the time functions as a vintage shop for boys/men.facebook.com/supermarketgallery - facebook.com/store5621miles

WILD FLOWER BARseasonal bouquets and floral arrangements for events,weddings, magazines, or simple weekdays.wildflowerbar.com

MISS PLANNER BUDAPESTComplete event management, wedding planning and site management. missplannerbudapest.com

OPEN DOORMulticultural creative workshop with organized open work-shops, international volunteer evenings, lectures, screenings,round table discussions.facebook.com/OpenDoorshungary/ -- utilapu.hu

OUR FRIENDS FROM VITKOVICS STREETBudapest, vitkovics Mihály utca 3-5.

Phot

o: F

anni

Jág

ity

GERLÓCZYRecommends:

how do i prepare a good, tasty, porcini croquet? The porcini is fried at a very hightemperature, let to cool and then diced. in the meantime i cook the potatoes andmash them while they're still warm. i add the mushrooms and an egg yolk, salt totaste, add nutmeg and white pepper, then roll it in crumbs and fry them in oil.

For the sauce i heat the balsamic vinegar with rosemary, sweeten it with honey,star anise, and finally mix in the butter for a creamy consistency. For the mangosauce i puree the ripe mango, and add a little cream to make it into a foam.

The bake the duck breast, serve it with the fried croquettes, smear the balsamiccream on the plate, and add the bright mango mousse as a twist...

with BALSAMIC CREAM, PORCINI CROQUETTESand MANGO MOUSSE

st. Andrea Pinot noir 2012/13

LUNCH12-16

LIGHT COURSEgreek yogurt with fruit purée and honey muesli 1190 FtAged ham with sheep cheese and tomato-peach chutney 1950 Ft

QUICHEquiche with greek goat cheese and fresh salad 1650 Ft+ Aubergine cream +700 Ft+ Parma ham +700 Ft+ salmon carpaccio +900 Ft

STARTERDuck liver with port wine cherry, pepper cuvée 3500 FtChanterelle mushroom pheasant terrine 2500 Ftwith “saveur” balsamic cream

ham, salami, cornichons and vegetables 2250 Ftgrilled sausage with eggs ratatouille and fusette 2500 Ft

SOUPgoulash soup 1600 Ftvegetable soup with mint, asparagus, 1400 Ftparmesan cheese and bacon

Fish soup with saffron and white wine 1600 Ft

WINES AND DRINKSFROM PAGE 13

76

BREAD

Flute rustical (250 g) half: 390 Ft --- whole: 780 Ft

Ciabatta with pepperoni (250 g) half: 480 Ft --- whole: 960 Ft

Ciabatta with olives (250 g) half: 480 Ft --- whole: 960 Ft

Ciabatta with green herbs (250 g) half: 480 Ft --- whole: 960 Ft

Ciabatta with walnuts (250 g) half: 580 Ft --- whole: 1160 Ft

Rye bread (500 g) quarter: 580 Ft --- half: 1160 Ft

Fusette (70 g) 190 Ft

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MAIN COURSE

salmon with citrus, couscous and wine reduction 4300 Ft

Cod with red pesto 3900Ftwith spinach and celery-fennel consommé

Baby chicken with vegetables, green peas, 3900 Ftdried olives, wheat risotto

Duck leg confit with potatoes and marinated pak choi 3900 Ft

Duck breast with rosemary, balsamic cream, 4600 Ftporcini croquettes and mango mousse

Tenderloin with asparagus risotto, 4200 Ftprosciutto chips prosciutto and basil

“Pot roast” 5900 Ftaged sirloin with peppers, tomatoes and potatoes

CHEESECheese selection by Tamás T. nagy 2100 Ftgoat cheese with salad leaves, 2700 Ftpomegranate sherry vinaigrette, pecans

DESSERTPanna Cotta - raspberry purée, sweet cookies 950 FtCrème brûlée 950 FtChocolate soufflé with ice cream (daily offer) 1300 Ft

PASTRY, TARTE lemon tartelette 890 FtClafoutis with fresh fruits 990 FtFruit tartelette 890 FtChocolate and tonka bean tartlette 1090 FtAzélia chocolate cake 1090 FtOpera slice 1190 FtBahia praline slice 1190 FtPistachio tarte with sour cherry 1190 Ft“Rákóczi túrós” – Cottage cheese cake with apricot jam 1190 Ftgerlóczy slice 1190 Ft

DID YOU KNOW?

The salty taste comes from the rock salt, the sweettaste from sugar and carbohydrates (e.g. honey), thesour taste from the acids, while the bitter flavorcomes from the various natural or artificial com-pounds. Spices are always and exclusively plants, either their dried or fresh parts. Herbs do not addtaste; they add the aroma only (note: spicy hot is nota taste, it is an effect).

DUCK BREAST WITH ROSEMARY

9

OUR KITCHENi’ve always tried to surround myself with colleagues with whom i resonate not only professionally but also on a human level (manyof them moved here from the countryside). We inspire and moti-vate each other. however, in order to reach my goals, i often needto use every trick in the book. At times using kind words, at othertimes acting forcibly, strategically, insightfully and consciously -or simply trusting my instincts - i need to be able to awaken in people the urge to excel, to make them feel like they want tobecome better at what they do. The place where they cook shoulnot only be a workplace for them, but a space for self-realization.Allow me to introduce the chef of gerlóczy Café and his deputy,two of my long-time colleagues with whom we have been workingtogether for years.

MR. MEMORY - István “Steve” Galda, Head Chef

Watch out with istván - he will remember cooking experiencesand memories of good times for years!

i really loved teaching in szentendre. During my time at the chefschool there i was lucky to be assigned a brilliant class. The wholestaff warned me about the children or rather young adults i wasabout to teach (they had a reputation for being rather difficult tohandle). i just started out as a waiter training instructor, andeveryone wondered what will i do with these diamonds in therough, the little "rascals". not me… i spent the most decisive, andperhaps the most beautiful, adventurous years of my life withthem. Each seedling was a bit of a small genius. Among them wasone of my students, istván galda.

no, i cannot really describe the feeling how we resonated witheach other. The class consisted of 11 students. including me, wewere 12. i taught them the profession, and they taught me aboutlife. i covered for (and discovered) them - they covered for me. i supported them - i received a sea of love in return. no task wascompulsory (not for them, not for me), but somehow everythingran smoothly. i think neither they nor i wanted to miss a singleminute that we could spend together. We spent those times together as a community.

istván and i went to France together, but i returned to hungaryalone. he stayed there to study in Provence ... The colleaguesthere saw his work and offered him a "study tour". i have not seenhim for six months. When he came back, he was a chef, a profes-sional. he knew the menu by heart, which i think is a fundamentalrequirement in gastronomy, but not in the way he does it to thisday: he knows by heart all the food he cooked in France. Just likehe remembers the Apetito Restaurant's menu and the rest of themenus we created together.

SAMI JUNIOR - Tamás Horváth, Deputy Head Chef

This is how is started with Tamás... We worked together at arestaurant in Buda first. i had a hunch there was more to this guythan being a "simple chef" - and i was right. First of all, he with-stood the pressure i put on him, as we have worked directly witheach other, and - to be fair - i can be frustrating under pressure.

On the other hand, knowing that he dropped out of law school to engage in gastronomy, let's say i was convinced of his mentalabilities, too. i have always felt it's important that my colleaguesare learned individuals. We will not be best friends for sure, butthe development he accomplished here is exemplary; i tip my hatto him. he creates, analyzes, manages, forms opinions, and he willeven correct me if need be.

Between writing this article (January) and the time it goes to press (March), during the editorial work we thought insertinga short interview with Mr. galda and sami would be interesting –to give them a chance to comment on the above.

STEVE"listen, could you write some witty comment about yourself to publish with the article?" A mocking expression appears on his face, as a result of me asking him something stupid again."Do you remember the article i wrote about you?""What do you think?" he pulls up to his eyebrows, his face reveals a smile. "Are you kidding? Putting me to the test? Read the thirdsentence you wrote in the article.

That's my comment! goodbye."

SAMI"Tamás, i'd like to ask for your opinion.""Regarding the above, well yes, you can be quite frustrating underpressure, but i realize, in retrospect, that putting all that pressureon me was not in vain. i do have a healthy need to perform andi like to compete, not only with others, but rather with myself.

Arriving from the countryside to Budapest it wasn't easy to settlein, but i tried to learn every little thing - and if i couldn't learn it,i went and looked it up. Being constantly surrounded by experi-enced chefs was a huge advantage, so i've always had and stillhave people to learn from. "so is our café the culmination of this process?""gerlóczy Café is the last stop of the journey for now; this is wherethe real gastronomy started for me. The seasonality, new and exciting ingredients, as well as the ever-changing menu or thebistro kitchen have always been a challenge and this hasn'tchanged when i became deputy head chef. Perhaps the only difference is that now i have the opportunity to add my personaltouch to the food we prepare."

TIBOR JÁSZAI - executive chef

DESSERTPanna Cotta raspberry purée, sweet cookies 950 FtCrème brûlée 950 FtChocolate soufflé with ice cream (daily offer) 1300 Ft

PASTRY, TARTE lemon tartelette 890 FtClafoutis with fresh fruits 990 FtFruit tartelette 890 FtChocolate and tonka bean tartlette 1090 FtAzélia chocolate cake 1090 FtOpera slice 1190 FtBahia praline slice 1190 FtPistachio tarte with sour cherry 1190 Ft“Rákóczi túrós” – Cottage cheese cake with apricot jam 1190 Ftgerlóczy slice 1190 Ft

MINERAL WATER, SOFT DRINKsoda water - 0,1 l 50 Ftsoda water - 1 lit 690 FtMineral water (szentkirályi) - 0,33 l 480 FtMineral water (Evian, Badoit) - 1 lit 1590 Ft Coca-Cola, Cola light, Kinley tonic, gyömbér - 0,25 l 480 Ftlemonade - 0,4 l 890 FtFresh orange juice - 0,2 l 780 Ftsmoothie of the day - 0,2 l 990 FtCordials (acoording to the daily offer) 180 Ft/dl» for the full drinks selection please see page 14

TEA TIME16-18

TEA - cupDarjeeling or Earl grey (black) 680 FtWild Cherry (fruit) 680 FtAlpine herbal Tea 680 Ft

YEMAYABON-BON TEABlACK: Full, mildy smoky taste, 100% fermented black puerh tea. 850 FtgREEn: Rich, spicy taste, half fermented puerh tea 850 FtPuRPlE: Full, it’s purple leaves are slightly spicy, rare and special 850 Ft

YEMAYAMOOD TEA 850 FtBREATh - spiced with saffron and vanilla.

FOREvER YOung - turmeric and ginger is the secret.

gOODBYE Kiss - coriander, turmeric, saffron, cumin and lemongrass is the spice.

Kill gERMs - combava, cinnamon and vanilla is the healing miracle.

lOvE POTiOn - spiced with a little cardamon and ginger.

MAgiCAl nighTs - worth nothing without vanilla, coriander and combava.

sACRED FEMininE TEMPlE - the scent of cinnamon, saffron and cumin.

COFFEERistretto 480 FtEspresso 480 FtDouble espresso 890 FtCaffe Macchiato 550 FtAmericano 580 FtCappuccino 680 FtCaffe latte 780 Ftlatte Macchiato 780 FtMelange 780 FtCaffe Bonbon 780 Fticed Coffee 1290 Ftirish Coffee 1380 Ft

HOT DRINKhot Chocolate (valrhona) - 0,1 l 490 FtChocolate Milk - 0,2 l 590 FtChocolate Milk with whipped cream - 0,2 l 650 Ft“David Rio” Chai latte (Tiger spice) - 0,2 l 780 Ft

LIGHT COURSEgreek yogurt with fruit purée and honey muesli 1190 FtCheese selection by Tamás T. nagy 2100 FtAged ham with sheep cheese and tomato-peach chutney 1950 Ftgerlóczy sandwich 1800 Ft(camembert, ham, tomato, lettuce, flute)

QUICHEquiche with greek goat cheese and fresh salad 1650 Ft+ Aubergine cream +700 Ft+ Parma ham +700 Ft+ salmon carpaccio +900 Ft

8

CAKE OF THE YEAR:PisTAChiO TARTE WiTh sOuR ChERRY

sERviCE ChARgE 12%

TEA TIME MENU1490 Ft

Pick a pastry or a cake, with a hot or cold drink

DINNER18-23

QUICHEquiche with greek goat cheese and fresh salad 1650 Ft+ Aubergine cream +700 Ft+ Parma ham +700 Ft+ salmon carpaccio +900 Ft

STARTERDuck liver with port wine cherry, pepper cuvée 3500 FtChanterelle mushroom pheasant terrine 2500 Ftwith “saveur” balsamic cream

ham, salami, cornichons and vegetables 2250 Ftgrilled sausage with eggs ratatouille and fusette 2500 Ft

SOUPgoulash soup 1600 Ftvegetable soup with mint, asparagus, 1400 Ftparmesan cheese and bacon

Fish soup with saffron and white wine 1600 Ft

BREAD » for the full bread selection please see page 6

CHEESECheese selection by Tamás T. nagy 2100 Ftgoat cheese with salad leaves, 2700 Ftpomegranate sherry vinaigrette, pecans

DESSERTPanna Cotta - raspberry purée, sweet cookies 950 FtCrème brûlée 950 FtChocolate soufflé with ice cream (daily offer) 1300 Ft

PASTRY, TARTE lemon tartelette 890 FtClafoutis with fresh fruits 990 FtFruit tartelette 990 FtChocolate and tonka bean tartlette 1090 FtAzélia chocolate cake 1090 FtOpera slice 1190 FtBahia praline slice 1190 FtPistachio tarte with sour cherry 1190 Ft“Rákóczi túrós” – Cottage cheese cake with apricot jam 1190 Ftgerlóczy slice 1190 Ft

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MAIN COURSE

salmon with citrus, couscous and wine reduction 4300 Ft

Cod with red pesto 3900Ftwith spinach and celery-fennel consommé

Baby chicken with vegetables, green peas, 3900 Ftdried olives, wheat risotto

Duck leg confit with potatoes and marinated pak choi 3900 Ft

Duck breast with rosemary, balsamic cream, 4600 Ftporcini croquettes and mango mousse

Tenderloin with asparagus risotto, 4200 Ftprosciutto chips prosciutto and basil

“Pot roast” 5900 Ftaged sirloin with peppers, tomatoes and potatoes

WINES AND DRINKSFROM PAGE 13

5 COURSE CHEF MENU

3 starters/soups - sorbet - 3 main courses - cheese - 3 desserts

Three Courses .................................................. 6500 FtFour Courses ..................................................... 7500 FtFive Courses ..................................................... 8500 Ft

DON’T MISS OUT

Friday is

fishday

WINEPROSECCO, CHAMPAGNE

WINE FROM THE TOKAJ REGION, SWEET WINEgróf Dégenfeld szamorodni 2013, Tokaj900 Ft/6cl --- 6500 Ft/bottle - 0.5 l

Oremus 5 puttonyos Aszú 2007, Tokaj2400 Ft/6cl --- 19500 Ft/bottle - 0.5 l

graham’s Fine Ruby Port, Douro-Port.900 Ft/6cl --- 8500 Ft/bottle - 0.75 l

PROSECCO sauska gyöngyözőbor Rosé 2015, villány4500 Ft/bottle - 0.75 l

Bortolomiol Prosecco „senior” Extra Dry, valdobbiadene DOCg2100 Ft/bottle - 0.2 l

Bortolomiol Prosecco Miól Brut, Treviso DOC6500 Ft/bottle - 0.75 l

SPARKLING WINE, CHAMPAGNETörley Chardonnay Brut nature, Etyek-Buda 1700 Ft/0,1 l --- 9900 Ft/bottle - 0.75 l

hungária Juhfark Brut, Etyek-Buda4900 Ft/bottle - 0.75 l

hungária Extra Dry, Etyek-Buda1500 Ft/bottle - 0.2 l

Kreinbacher Classic Brut, somló7900 Ft/bottle - 0.75 l

Möet & Chandon Brut, Champagne 25500 Ft/bottle - 0.75 l

Billecart-salmon Brut Reserve, Champagne10900 Ft/bottle - 0.375 l

Billecart-salmon Brut Rosé, Champagne29500 Ft/bottle - 0.75 l

Krug, Champagne54900 Ft/bottle - 0.75 l

HOUSE WINEWhite 590 Ft/dlRed 590 Ft/dl

WHITE WINEhomonna Tokaji zéta „gigerli” 2015, Tokaj-hegyalja790 Ft/0,1 l --- 4500 Ft/bottle - 0.75 l

Pannonhalmi Apátsági Tramini 2015, Pannonhalma850 Ft/0,1 l --- 4900 Ft/bottle - 0.75 l

Etyeki Kúria Chardonnay 2013/2014, Etyek-Buda990 Ft/0,1 l --- 5900 Ft/bottle - 0.75 l

Kreinbacher nagy-somlói Furmint 2015, somló750 Ft/0,1 l --- 4500 Ft/bottle - 0.75 l

légli Riesling 2015, Balatonboglár900 Ft/0,1 l --- 5500 Ft/bottle - 0.75 l

st. Andrea napbor 2015, Eger2900 Ft/bottle - 0,375l --- 4900 Ft/bottle - 0.75 l

Bardon Meszes Furmint Tokaj, 2015 Tokaj - semy dry990Ft/0,1 l --- 5900 Ft/bottle - 0.75 l

Domaine Bellevue Touraine sauvignon Blanc 2015, loire-Fr.5500 Ft/bottle - 0.75 l

ROSE WINE sauska Rosé 2015/2016, villány900 Ft/0,1 l --- 5500 Ft/bottle - 0.75 l

heimann Fuxli 2015, szekszárd700 Ft/0,1 l --- 4000 Ft/bottle - 0.75 l

RED WINEst.Andrea Pinot noir 2012/13, Eger 3800 Ft/bottle - 0.375 l --- 5900 Ft/bottle - 0.75 l

Bolyki Merlot 2013/2015, Eger1050 Ft/0,1 l --- 6990 Ft/bottle - 0.75 l

Konyári loliense 2011/12, Balatonboglár 4900 Ft/bottle - 0.375 l --- 9900 Ft/bottle - 0.75 l

ikon Cabernet Franc Evangelista 2012, Balatonboglár8500 Ft/bottle - 0.75 l

heimann Bikavér 2013, szekszárd1550 Ft/0,1 l --- 9500 Ft/bottle - 0.75 l

Takler Kékfrankos 2015, szekszárd900 Ft/0,1 l --- 5500 Ft/bottle - 0.75 l

sebestyén Kadarka 2013/2014, szekszárd900 Ft/0,1 l --- 5500 Ft/bottle - 0.75 l

gere Cabernet sauvignon 2013, villány1050 Ft/0,1 l --- 6990 Ft/bottle - 0.75 l

sauska Cuvée 11 2012/2013, villány9900 Ft/bottle - 0.75 l

Paul Mass Arrogant Frog shiraz 2014, languedoc-Fr.900 Ft/0,1 l --- 5900 Ft/bottle - 0.75 l

AFTER DINNER, ONENIGHT IN “PARIS”Beautiful rooms above the café - rates start from € 69.

FOR YOUR PERFECTBESPOKE EVENT

up to 40 persons.

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GERLÓCZY ROOMS DELUX GERLÓCZY GALLERY

POT ROAST

Rubik's cube is known very well in hungary. it's got six sides which have different colors and each side has nine small squares.it can be taken apart, rotated and put back together over and over again. The pot roast we prepare is our own Rubik's cube. We separate the raw materials: a roast, peppers, tomatoes, potatoes, bacon, onions and garlic. By mixing these we've created a new course that gives a glimpse into the world of classic hungarian gastronomy.

This is hOW i PREPARE iT:- i prepare an onion confit with goose fat at a low temperature- i make a very good lecho and then puree it to create a delicious, tasty sauce; of course i use the drippings from the confit to prepare this ragout- i bake the garlic with salt and a few bay leaves in the oven (the garlic oil can also be mixed in the lecho to add taste)- i steam and fry the small grenaille potatoes- i prepare bacon chips: cut bacon into thin slices, and bake until crispy at 180 degrees between silicone sheets- i add coarsely ground pepper to the roast and salt to taste, and after a thorough searing bake it in the oven

To serve, i place the confit of fried onions, the small potatoes and roast in the lecho sauce, and decorate it with bacon chips.

Aged sirlion with peppers, tomatoes and potatoes

The vintage year of the wines may vary depending on availability.

sauska Cuvée 11 2012/2013

VODKA - 4 clvodka Koskenkorva, Finland 1350 Ftgrey goose vodka, France 1800 Ftvodka Kremlin, Russia 1900 Ft

GIN - 4 clBombay sapphire, England 1300 FtTanqueray gin, scotland 1500 Fthendrick’s gin, England 2100 Ft

RUM - 4 clClément Blanc, Martinique - Rhum Agricole 1300 FtRum Dictador - 12 years old, Columbia 1800 FtRum Diplomatico Exclusiva, venezuela 2200 FtRum El Dorado - 15 years old, British guyana 2400 FtRon zacapa 23, guetamala 2600 FtClément X.O, Martinique 4800 Ft

LIQUEUR - 4 clBailey’s 950 FtAmaretto Disarrono 950 Ftsambuca 950 FtKahlua 950 FtCointreau 1100 FtDrambuie 1500 Ftgrand Marnier 1500 Ft

ARMAGNAC - 4 clCh. Pom-Peberere - 10 years old, Ténaréze 1800 FtArmagnac Castarede 1974, Bas Armagnac 3600 Ft

CALVADOS - 4 clCalvados Christian Drouin selection, Domfort 1800 FtCalvados Christian Droulin X.O 2600 Ft

COGNAC - 4 clRemi landier v.s.O.P., Fins Bois 1900 FtDelamain Pale and Dry X.O., grand Champagne 2300 FtDelamain vesper X.O., grand Champagne 3800 FtJean Fillioux Cigar Club, grand Champagne 4600 Ft

COFFEERistretto 480 FtEspresso 480 FtDouble espresso 890 FtCaffe Macchiato 550 FtAmericano 580 FtCappuccino 680 FtCaffe latte 780 Ftlatte Macchiato 780 FtMelange 780 Ft

Caffe Bonbon 780 Fticed Coffe 1290 Ftirish Coffee 1380 Ft

TEA - cupDarjeeling (black) 680 FtEarl grey (black) 680 FtWild Cherry 680 FtAlpine herbal Tea 680 Ft

YEMAYABON-BON TEABlACK: Full, mildy smoky taste, 100% fermented black puerh tea. 850 FtgREEn: Rich, spicy taste, half fermented puerh tea 850 FtPuRPlE: Full, it’s purple leaves are slightly spicy, rare and special 850 Ft

YEMAYAMOOD TEA 850 FtBREATh - spiced with saffron and vanilla.

FOREvER YOung - turmeric and ginger is the secret.

Kiss gOODBYE - coriander, turmeric, saffron, cumin and lemongrass is the spice.

Kill gERMs - combava, cinnamon and vanilla is the healing miracle.

lOvE POTiOn - spiced with a little cardamon and ginger.

MAgiCAl nighTs - worth nothing without vanilla, coriander and combava.

sACRED FEMininE TEMPlE - the scent of cinnamon, saffron and cumin.

HOT DRINKhot Chocolate (valrhona) - 0,1 l 490 Ft Chocolate Milk - 0,2 l 590 Ft Chocolate Milk with whipped cream - 0,2 l 650 Ft Chai latte (David Rio Tiger) - 0,2 l 780 Ft

MINERAL WATER, SOFT DRINKsoda water - 0,1 l 50 Ftsoda water - 1 lit 690 FtMineral water (szentkirályi) - 0,33 l 480 FtMineral water (Evian) - 1 lit 1590 Ft Mineral water (Badoit) - 1 lit 1590 Ft Coca-Cola, Cola light, Kinley tonic, ginger - 0,25 l 480 Ftlemonade - 0,4 l 890 FtCordials (according to the daily offer) - 0,1 l 180 Ft Fresh orange juice - 0,2 l 780 Ftsmoothie - 0,2 l 990 Ft

BEERgösser spezial - 0,33 l 690 Ftleffe Dark - 0,33 l 950 FtEdelweiss hefetrüb - 0,5 l 890 Ftgösser alkoholmentes - 0,33 l 690 Ft

“house Beer” draught - 0,3 l 690 Ft“house Beer” draught - 0,5 l 890 Ft“house Beer” draught - 1 lit 1590 Ft

APERITIF - 8 clMartini 1050 FtCampari 1250 FtAperol 1350 Ft

BITTER - 4 clRicard 1050 Ftunicum 1050 FtJägermeister 1050 Ft

PÁLINKA - HUNGARIAN SHOT - 4 clBestillo Plum pálinka 1950 FtBestillo Muscat grape pálinka 1950 FtBestillo gönci Apricot pálinka 1950 FtBestillo Apple pálinka 1950 FtBestillo sour Cherry pálinka 2050 FtBestillo Red William’s Pear pálinka 2050 FtBestillo Raspberry pálinka 3300 FtAgárdi Aged szomolyai Cherry pálinka 2650 FtAgárdi Elderberry pálinka 2650 FtAgárdi quince pálinka 2650 Ft

WHISKY - 4 cl

BlendedJameson, ireland 1500 FtJohnnie Walker Black label, scotland 1500 Ftnikka From The Barrel, Japan 1800 Ft

Irish Pure Pot Still Red Breast - 12 years old 1900 Ft

Scotch Single Malt Old Pulteney - 12 years old, highland 1600 FtArran Amarone Cask, islands 1800 Ftglenfarclas - 15 years old, speyside 2200 FtArdbeg - 10 years old, islay 2200 Ftspringbank - 15 years old, Campbeltown 2400 Ft

Asian Single Malt Yoichi non Age, Japán 2600 FtKavalan solist sherry, Tajvan 4200 Ft

United States - BourbonBlanton's green special Reserve, Kentucky 1950 FtKnob Creek - 9 years old, Kentucky 2050 Ft

DRINKS DRINKS

1514

sERviCE ChARgE 12% sERviCE ChARgE 12%

Food allergies and intolerances: before ordering, please ask our staff for information.For half portions we charge 70% of the regular price. (We cannot prepare half portion for each dish on the menu.)

www.gerloczy.hu e-mail: info@gerloczy.hugerlóczy Café: 1052 Budapest, gerlóczy utca 1. Open every day: 8- 23 (kitchen until 22.45)Executive Chef: Tibor Jászai Chef: istván galda Translation: Móna hézső Design/Photo: Péter Flanek, Milica Mrvic Printing: intruder

MAPChEF MEnu

16

HIGHLY RECOMMENDED FROM SPRING TO AUTUMN

i. ker., Czakó utca 15. v. ker., gerlóczy utca 1.

ice Cream & Desserts

grilled Food - made on the spot Farm Market

Wine tastings

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