[et_pb_section fb_built=”1″ module_id=”hetvegi-ajanlat” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_row custom_padding_last_edited=”on|desktop” module_class=”stickey-menu-header” _builder_version=”4.16″ _module_preset=”default” width=”100%” max_width=”100%” custom_padding=”||0px||false|false” custom_padding_tablet=”|0px|0px|0px|false|true” custom_padding_phone=”” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider divider_weight=”3px” _builder_version=”4.16″ _module_preset=”default” width=”100%” max_width=”100%” module_alignment=”center” custom_margin=”||-5px||false|false” custom_padding=”||||false|false” global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” header_font=”|600|||||||” header_text_align=”center” header_text_color=”#484848″ custom_padding=”10px||||false|false” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_divider divider_weight=”3px” _builder_version=”4.16″ _module_preset=”default” width=”100%” max_width=”100%” module_alignment=”center” custom_margin=”-20px||||false|false” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#C39D63″ header_text_align=”center” text_orientation=”center” global_colors_info=”{}”]<\/p>\n
Dear Guests,<\/strong><\/p>\n We are waiting for you with lots of delicious dishes every day.<\/span><\/span><\/p>\n We look forward to receiving your reservations and orders at the following contact details:<\/span><\/p>\n <\/em>Mobile: +36 30 162 31 20<\/a><\/strong> In addition to our seasonal offer, our full \u00e0 la carte menu is also available for ordering.<\/p>\n We welcome you every day from 12:00 pm to 10:00 pm.<\/p>\n We hope to see you soon, [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider divider_weight=”2px” _builder_version=”4.16″ _module_preset=”default” width=”900px” max_width=”100%” module_alignment=”center” custom_margin=”||-5px||false|false” global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_2_font=”|600|||||||” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_divider divider_weight=”2px” _builder_version=”4.16″ _module_preset=”default” width=”900px” max_width=”100%” module_alignment=”center” custom_margin=”-20px||5px||false|false” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_orientation=”center” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n STARTERS:<\/strong><\/strong><\/span><\/p>\n Fresh, crispy goose greaves <\/strong>(LF) ‘Tunkedli’<\/strong> Fresh duck liver with steamed grape<\/strong> <\/strong><\/p>\n <\/strong><\/span><\/p>\n SOUPS:<\/strong><\/span><\/strong><\/strong><\/p>\n Goose liver soup<\/strong> Goose broth with matzo balls<\/strong> (LF) Pumpkin cream soup <\/strong>(GF) <\/strong><\/span><\/span><\/p>\n MAIN COURSES:<\/strong><\/span><\/span><\/p>\n ‘Wedding goose’ – Crispy goose leg <\/strong>(LF) Grilled duck liver slices<\/strong> Crispy goose leg<\/strong> (GF) Cassoulet, baked in iron pot <\/strong>(LF) Breast of goose in hunter\u2019s sauce Oven baked crispy duck<\/strong> (GF, LF) Goose liver pot with rice and vegetables<\/strong> (LF, GF) <\/strong><\/span><\/span><\/p>\n SEASONAL OFFER:<\/strong><\/span><\/span><\/p>\n Hungarian pike-perch fillets<\/b> Stuffed cabbage<\/strong>\u00a0(GF)<\/span> Crispy king prawns fried in panko crumbs<\/strong> (LF) Hungarian chicken paprikash with sour cream<\/strong> <\/span><\/strong><\/span><\/p>\n *<\/em>Sch\u00e4r gluten free bread can be ordered. <\/em><\/p>\n <\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n DESSERTS:<\/strong><\/span><\/p>\n Chestnut pur\u00e9e <\/strong>(GF) Hungarian poppy seed delicacy\u00a0prepared by our way<\/strong> Prepared from the best French Valrhona chocolate: chocolate souffl\u00e9<\/b> <\/em><\/span><\/strong><\/p>\n The invoice includes 15 % service charge.<\/span><\/p>\n <\/p>\n [\/et_pb_text][et_pb_button button_url=”#reservation” button_text=”Make reservation” button_alignment=”center” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" N\u00e1ncsi N\u00e9ni’s Goose Days offersDear Guests, We are waiting for you with lots of delicious dishes every day. We look forward to receiving your reservations and orders at the following contact details: Mobile: +36 30 162 31 20e-mail: nancsinenifoglalas@gmail.comAddress: 1029 Budapest, \u00d6rd\u00f6g\u00e1rok u. 80. In addition to our seasonal offer, our full \u00e0 la carte […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-1886","page","type-page","status-publish","hentry"],"yoast_head":"\n
e-mail: nancsinenifoglalas@gmail.com<\/strong><\/a>
Address: 1029 Budapest, \u00d6rd\u00f6g\u00e1rok u. 80.<\/strong><\/a>
<\/em><\/p>\n
Restauran N\u00e1ncsi N\u00e9ni<\/p>\nOur Goose Days offers
starting from October 31st, 2025<\/h2>\n
Served with purple onion salad in vinegar and fresh bread.
3 570.-<\/strong><\/p>\n
Duck liver nibbles braised in their own grease, served in a small pot with fresh bread and purple onion salad in vinegar.
6 750.-<\/strong><\/p>\n
The duck liver is marinated in Sherry during a night then seared on a hot grill. From the marinade we prepare a sauce in that stoned grapes are steamed. We offer this delicious sauce to the nice duck liver served on coated milk-loaf.
9 850.-<\/strong><\/strong><\/span><\/p>\n
Soup of goose meat parfumed with Port wine and offered with a slice of marinated, grilled goose liver
and black truffle flavoured semolina dumpling.
3 850.-<\/strong><\/strong><\/p>\n
Served with soft and tender goose meat, vegetables and small noodles.
4 380.-<\/strong><\/p>\n
Parfumed with a few drops of pumkin seed oil from \u0150rs\u00e9g and sprinkled with toasted pumpkin seeds.
2 890.-<\/strong><\/p>\n
A crispy leg of goose with a slice of grilled duck liver, steamed red cabbage, in red wine stewed prune,
stewed apple with saffron and saut\u00e9ed potatoes mashed up with onion.
8 45<\/strong>0.-<\/strong><\/p>\n
Served with roast apples, crispy onion rings and mashed potato.
13 400.-<\/strong><\/p>\n
Served with mashed potato and in red wine steamed prune.
7 580.-<\/strong><\/p>\n
With stuffed gooseneck, pearl barley and hard-boiled egg.
5 980.-<\/strong><\/p>\n
<\/strong>Braised in a piquant marinade with lots of vegetables. From the vegetables we prepare hunter\u2019s sauce. Served with sour cream and grilled slices of freshly-shot dumplings.
6 780.-<\/strong><\/strong><\/strong><\/p>\n
Served with steamed red cabbage, in red wine stewed prune, stewed apple with saffron and saut\u00e9ed potatoes mashed up with onion to it.
7 580.-<\/strong> \/for one person
15 160.-<\/strong> \/for two personnes<\/strong><\/strong><\/p>\n
Vegetables were braised in goose broth, gooze gizzard and meat, then seared on onion and finally mixed with mushroom flavoured steamed rice. Served with steamed red cabbage and stewed apple with saffron. Finally, the goose liver pot crowned with a slice of grilled duck liver.
7 540.-<\/strong><\/p>\n
Grilled or breaded pike-perch fillets, served with buttered parsley potatoes and homemad tartar sauce.
7 210<\/strong>.-<\/strong><\/strong><\/strong><\/p>\n
In soup plate with sour cream.<\/span>
5 78<\/strong>0.-<\/strong><\/span><\/strong><\/strong><\/span><\/strong><\/p>\n
We serve this light dish with saffron seasoned rice, fresh salad and sweet chili sauce.
<\/span><\/strong><\/strong><\/span>7 39<\/strong>0.-<\/strong><\/strong><\/span><\/p>\n
(without bone because of the children)
Served with Hungarian-style flour-based noodles. It\u2019s the best to eat it with a big spoon.
5 780.-<\/span><\/strong><\/span><\/p>\n
<\/em>*<\/em>Your waiter gives information on allergen ingredients.<\/em><\/p>\n
With whipped cream.
2 580.-<\/strong><\/p>\n
With lots of opium, made with traditional bread roll, then baked in oven until crispy.
Served with hot vanilla sauce.<\/span>
2 580.-<\/strong><\/strong><\/p>\n
An artful dessert for the gourmets, baked in a small crock.
A soft, warm pastry outside and a hot, liquid chocolate within.
2 950.-<\/strong><\/p>\n