Undoubtedly one of the most exciting developments on the Budapest restau rant scene is the opening of Carne di Hall. Sitting pretty on the Buda bank of the Danube, Carne di Hall is an inexpensive-to-mid price extension of the fine food philos- phy behind its posh predecessor.
The sumptuous fare includes: duck liver with Marsala jelly, red onion marmalade and salad with homemade bread; tender rack of lamb stuffed with goose liver and spinach, pork tournedos with black beer sauce,and three cuts of Angus beef steaks. Half of the main courses run less than Ft 2.000, and portions are beyond generous. Despite the emphasis on viands, they carry an impressive fish selection.
ikonnal bővítheti túráját.
