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You are welcome at our web site.

The Corso restaurant welcomes guests in the downtown of Budapest with typical Hungarian kitchen, top Hungarian wines, cymbalo music.

During the summer our silent and cool terrace is a curio in heart of Budapest.

Our restaurant is also ideal for tourist groups (we offer reasonably priced tourist menu, there is a parking place for many buses very closely to the restaurant).

Please, find more details on our site.

We would be pleased to welcome you in our restaurant soon!

Goose feast of St. Martin’s day

between 7th and 9th November, 2008 
 

Our chef’s recommendation for the feast of St. Martin’s day: 

Smoked breast of goose with celery salad 1100.- Ft.

Goose giblets soup with pasta 650.- Ft.

Goose liver pathé with blackberry sauce 1490.- Ft. 

Stuffed goose neck with baked beans 1910.- Ft.

Crackling leg of goose (appr. 40 dkg.) with stewed cabbage,
smashed potato with onion  2990.- Ft.

Wine tasting of St. Martin’s day

at 7:30 p.m. on 7th November, 2008

Menu:

Riesling/Chardonnay barrique, 2007, Ferenc Vesztergombi 

Smoked breast of goose with onion preserve

„Marci”, 2008, Tamás Duzsi 

Goose soup with goose dumplings and pasta 

Stuffed goose neck with baked beans

Kadarka, 2006, Peter Vida 

Roasted leg of goose with cabbage and prune stewed in wine, smashed potato with onion

Szekszárdi Merops 2006 Mészáros pincészet

„Kékfrankos” Reserve, 2006, Ferenc Takler 

Semolina pudding with grape

Late harvest Kadarka, 2003, Vilmos Thummerer 

Preis: 8000.- HUF / P