Tanti is back from the winter break with a brand new menu to welcome its old and new guests alike.
Our chef, Daniel Eszenyi selected many specialties like guineafowl, quail, lamb, wild boar and deer for your enjoyment.
Our confectioner, Petra Piller decided to pay special attention to macadamia, passionfruit and Jivava while creating her delicious confectionaries. Our head sommelier, László Angermann created a wine list based on the native grape varieties of the Carpathian Basin and the well-known wine region of Champagne in France.
Lunch menu: http://www.tanti.hu/ebed/
Dinner menu: http://www.tanti.hu/vacsora/
Saturday lunch menu: http://www.tanti.hu/szombati-ebed/