Matild Kitchen & Garden:
Undividable union of kitchen and garden
Basis of the offer of our restaurant give the vegetables, fruits and herbs picked freshly from land. Next to these we carefully assort the most excellent materials of the region and we prepare our sesonal dishes. We gladly combine the gratifying comfort of the traditional dishes with the modern preparing techniques and with the main principles of the health-conscious nutrition.
We do everything in order to impart the ones arriving at us in attentive, all needs fulfilling hospitality, so we try to handle the individual needs and possible food sensitivities according to our best knowledge.
We serve our hotel guest outside opening hours.
March-April: Saturday 12-20, Sunday 12-16
May-June: Friday 12-21, Saturday 12-21, Sunday 12-16
September-October: Friday 12-21, Saturday 12-21, Sunday 12-16
Reserve a table on the phone number +36 30 6593 904.
With short a’ la carte menu based on seasonal base materials, furthermore with favourably combinable three-course menu we wait for our guests.
Appetizing dishes, at any time of the day
In the morning
Essential part of a day full of experiences is a rich breakfast with tasty coffee and tea. Our buffet table offer we assort from the fresh products of our garden and from the tasty home-made ingredients. Seasonal fruits and vegetables, local producers’ cheese, yoghurt, seasoned ham, home-made jams, home-made granola, 100% friut juices and fresh bakery products wait for our guests in the mornings.
In the daytime
Let it be a light afternoon snack, a family lunch, children-friendly finger foods or a rich lunch after an active program, in our restaurant everybody finds a favouring option on our a’ la carte menu based on seasonal ingredients.
In the evening
Earlier we offered a menu as part of half board, at a fixed price for our hotel guests. However, our experience is that our guests want more and more flexibility every year, both in terms of the time and composition of the meal, adapting to the needs of children and dieters. Therefore, the solution was not to “force” our guests into a fixed menu at a fixed price in a fixed time slot. Our restaurant – all afternoon and evening – is at the disposal of hotel guests with our a’la carte menu focusing on local ingredients, seasonal vegetables and fruits.