The rendez-vous of great wines and gourmet dishes in Visegrád at Nagyvillám Hunter’s Inn.

The famous wines are served with a menu that reflect the local gastronomy, with such dishes as Boletus with pesto or Hare terrine in aspic seasoned with sage and Kadarka wine.  

The wine selection and the dishes reflects the taste of János Limbert the ecxecutive chef and owner of the restaurant who has already hosted the former president of Hungary, Árpád Göncz, the Japanese emperor,  the Prince of Anjou or the Prinve of Bahrein with his family.  

The goal of this dinner is to revive the passion for good-quality Hungarian wines and to enjoy the great combination of wine-growing and gastronomy.    

You can book as a group when there are 10 people or more.

Boletus with pesto, on carrot-rye toast
Badacsonyi Rizling Friss
Wine-grower: Laposa Cellar

Angler ceviche with coriander-lime salsa
Budai Chardonnay
Wine-grower: Nyakas cellar  

Pike perch Kárpáthy-style with parsley potato and cicely
Badacsonyi Szeremley Rizling 2004
Wine-grower: Szeremley Huba  

Roasted duck breast in pepper crust, with balsamic vinegar-honey Kadarka jelly, cranberry potato croquette and sage
Szekszárdi Kadarka
Wine-grower: Vida Cellar 

Sirloin with juniper and red wine goose liver stew, and chanterelle rice in potato, and cognac onion jam
Villányi Immortal Cuvée
Wine-grower: Tiffan Ede & Zsolt

Pear Belle Hélene-style
Dereszla Tokaji Szamorodni, Tokaj wine region
Wine-grower: Chateau Henye 

The best wines of Hungary

Hare terrin in sage and Kadarka jelly
Kadarka – 2004/2005, Szekszárd wine region
Wine-grower: Vida Péter  

Venison ragout soup with tarragon and potato balls seasoned with winter truffle and blue cheese
Capella Cuvée Barrique – 2003, Villány wine region
Wine-grower: Bock József  

Roasted duck breast in pepper crust with dried plum and red wine jelly seasoned with cinnamon and clove, and
„Solus” Merlot – 2003, Villány wine region
Wine-grower: Gere Attila  

Wild boar spine with garlic and chanterelle risotto with herb salsa
Grand Selection – 2003, Villány wine region
Wine-grower: Tiffán Ede and Zsolt      

Sirloin of venison with cranberry red onion jam and istrian truffle potato with Magnifico essence
Magnifico – 2003, Villány wine region
Wine-grower: Bock József  

Pear Belle Hélene –style  with truffle
Tokaji Aszú 5 puttonyos – 1998/2001, Tokaj wine region
Wine-grower: Chateau Megyer           

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