Fresh vegetables, salads, herbs, sprouts, red and spring fruits - chef András Wolf has invented the most creative, easy-to-consume and tasty dishes from these spring/early summer ingredients.
If you are still in a winter mood as far as rich meals go, or you simply like these kinds of meat dishes, you will still find lamb, Mangalitsa, duck and foie gras on the menu, along with lighter meals like pike-perch fillet.
Side dishes, however, are already mostly colourful and light: young lettuce leaves, green peas, kohlrabi, kale and other vegetables that will bring you the taste of spring.
From our latest menu
Pink roasted duck breast with kohlrabi and peas
Pressed lamb with kale stew
Pike-perch fillet with paprika sauce and cottage cheese dumplings
Pistachio cake with raspberry mousse
Dulcey chocolate cake and forest fruit mousse
Foie gras with raspberry
What you will be served, is more than just delicious food: a real composition with a harmony of appearance, colours and flavours that only the most applauded chefs can invent.
As always, the New York Café is mindful of those who follow a gluten, lactose and sugar-free diet.
New York Café
H-1073 Budapest, Erzsébet krt. 9-11.