The first spring sun and the approaching summer heat inspired
head chef Tamás Lusztig’s refreshing and cooling garlic
soup. The recipe was prepared in the kitchen of Danubius Congress
Park Hotel Flamenco, and the ingredients include French rolls,
mayonnaise, broth, garlic, salt, wine vinegar, and
–an unusual touch – grapes and sliced almonds. The chef soaks
the rolls in the broth, squeezes them, mixes them with mayonnaise and
adds garlic and cold broth. Poured into a blender, then salt, wine vinegar
and crushed ice-cubes are added. The soup is then passed through a sieve
and kept in the fridge. When served, it is decorated with seedless grapes
and sliced almonds
Equally creative is the main course: lamb rib cooked in en vessie, served with
a rich selection of vegetables, including aubergines, courgettes, green peppers
and tomatoes. The lamb rib is cooked in the pork vessie with boiled vegetables
seasoned with basil, parsley and thyme. Once the meat is cooked, it is served
with a white wine sauce and rosemary, and recommended garnishes include grilled
tomatoes, green beans with bacon, spinach strudel and home-made potato pancake.
These dishes can be sampled in the hotel’s Bolero restaurant, where a wide
range of Hungarian and international dishes are available, as well as a wellness
menu and a range of quality wines from the best Hungarian wine makers. The romantic
atmosphere is created by windows overlooking the garden and live salon music.
From spring to autumn, these delicacies may be also enjoyed on the Flamenco terrace,
where they also serve grilled dishes prepared at your table.
