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PHOTOS BY
INES GRUBER
Tumbsz: We pay even more attention than
before to quality, butcher the animals
ourselves, produce sausages and keep a
large kitchen garden with plenty of herbs.
The herbs are used to marinade the various
kinds of meat, for each of which the restaurant has a special, and secret, recipe. The
menu is somewhat shorter in winter, while
in summer there are also extra dishes
offered at the weekends. The choice
changes to reflect seasonal produce available. Less popular dishes are taken off the
menu and new ones are created or old ones
are adapted to current tastes.
The attentive waiter promptly brings us
glasses of refreshing lemonade. The starter
of cold aubergine cream with grilled vegetables and fresh salad, served with bread that
is still warm and crispy, perked up with
oregano and basil, is a light and pleasantly
piquant dish. The only fault is that the
vegetables are a little too al dente. A
speciality of the house is the game soup
with cream, carrots and mushrooms.
Despite the name, which makes one think
of heavy traditional fare, the pleasantly
creamy soup is actually light and the meat
is tender as butter.
The main course of wild boar roast with
rice and potato croquettes, served with a
seasonal fruit sauce of strawberries, blackberries and redcurrants is a winner. The
composition is excellent, the meat is so
tender that it falls apart on its own and the
addition of herbs gives the rice a certain
kick. The well done, mildly lemony salmon
fillet with a fresh, crunchy salad is a lighter
choice. The garlic and yoghurt dressing is
on the runny side but stops short of
drowning the salad. Two slices of delicious
honeydew melon complete the combination
and are pleasantly refreshing.
The oven-baked apple with a rum and
walnut filling and custard, pancakes with
Nutella, quark or jam, the classic chestnut
pure and Soml sponge cake are certainly
worth a try. Sweet, and served with perhaps
a little too much cream, they are an accomplished end to the meal.
Nagyvillm
Restaurant
The exhilarating experience in the fresh
air helps to work up an appetite. A set of
steps leads up to the Nagyvillm
Restaurant, with its inviting, shady grill
terrace, beautiful view of the Visegrd
Castle and wisteria and ivy roof. Bundles of
herbs hang from the beams, which together
with the comfortable garden furniture lend
the restaurant a rustic touch. The restaurants events manager, Kata Tumbsz, tells
us that the terrace is popular with groups
wanting to have a barbecue in great
surroundings, without having to lug all the
equipment with them. The restaurant
consists of three main rooms, all in a
different style. The first is done up like a
hunting lodge. The second with a lower
ceiling is rather like a cosy cellar. The third
has high ceilings and brings to mind a fine
country inn. There is also another small
room with more modern dcor and a
second, sunnier terrace with a view of the
Danube Bend, the castle and part of the
canopy course.
The owner, Tams Titz, and a friend
acquired the building after the change of
regime and had it developed. In 2006 the
co-owner retired and the present head chef,
Jnos Limbert, took his place. Since then
there have been some changes, says
Price points
Starters:.........................HUF 1,120 2,200
Soups: .................................HUF 450 850
Mains:............................HUF 1,980 3,880
Salads:.................................HUF 480 680
Desserts: .............................HUF 500 850
Wine (bottle):.................HUF 2,500 9,900
Nagyvillm Restaurant
2025 Visegrd, Feketehegy
Open Monday to Thursday 11am to 6pm,
Friday to Sunday 11am to 8pm
Tel.: (+36 26) 398-070
(+36 30) 278-3251
www.nagyvillam.hu
CLASSIFIEDS
The International
Baptist Church of
Budapest is an
interdenominational
church. All are welcome
to join us for coffee
before worship at 10am.
www.ibcbudapest.info
R EAL E STATE
C AR R ENTAL
T RANSLATION
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