4-20. November
A season offer from the most popular autumn food materials was composed by our chef.
Foto: PIXEL TASTER
| Pumpkin cream soup with smoked goose liver, sprout | 950.- |
| Winelife, Kékfrankos Rosé 2015 (0,1 l) | 650.- |
| – | – |
| Confit goose breast with risotto, roasted mushrooms, parsley pesto | 4890.- |
| Ipacs Szabó István, Fehér Cabernet Franc 2014 (0,1 l) | 1490.- |
| – | – |
| Goose leg with parsley root pure, crispy bacon, caramelized onion salad | 4590.- |
| Wetzer Péter, Kékfrankos, Blaufränkisch 2013 (0,1 l) | 950.- |
| – | – |
| Pumpkin-poppy seeds pie, cream pudding with Tonka bean | 1150.- |
| Weninger, Fehér Burgundi (Pinot Blanc) Sweet white wine 2012 (0,1 l) | 1190.- |
| – | – |
| Chestnut brownie with Belgian Chocolate | 1150.- |
| Gróf Buttler, Egri Merlot, Late harvest, from dried grapes 2012 (0,1 l) | 850.- |
When planning to dine at the Monastery Restaurant, please make a reservation at least 24 hours prior.
Restaurant hours:
12 PM–3 PM & 6.30 PM–9.30 PM,
Reservations:
Phone: (+36) 99 505 895 (required).
E-Mail: info@sopronmonastery.org
Address: H-9400 Sopron, Kolostorhegy utca 2., Hungary
