Gipsy Nomadic Weekend

Amuse Bouche

A modern take on traditional bread with lard and onion. The Bokeli flatbread, baked over an open fire with gently seared lard and pickled red onion, combines childhood memories with the elegance of contemporary cuisine. Simple ingredients, transformed into a pure and balanced experience.

Cabbage leaf / Tomato risotto / Tomato water

First starter

Inspired by traditional Romani stuffed cabbage rolls, this has been transformed into a delicate starter: a cabbage leaf stuffed with tomato risotto, served on a bed of fresh tomato water. A delicate sour cream sauce and a crumble of crispy fermented cabbage provide contrasting textures, whilst chilli oil adds a subtle finish. A celebration of heritage with the spirit of modern cuisine – a dish that pays homage to tradition and transforms it into sophisticated fine dining.

Morels / Potatoes roasted over an open fire / Rabbit liver

Second starter

A modern tribute to the traditional Romani dish Goja, rooted in a deep earthiness and respect for the simplicity of the ingredients. Here, pork casings are symbolically replaced by hollow morels, stuffed with an espuma made from fire-roasted potatoes. The dish is complemented by grilled rabbit liver, potato peel powder, horseradish emulsion, mustard seeds and dill. The dish draws on both nature and memory – using humble ingredients to create a composition that is refined, yet remains true to its origins.

Chicken stock / Herbs

Intermezzo

A delicate chicken stock, inspired by the cooking of a grandmother who believed in the power of simplicity. In this modern interpretation, it is complemented by a light herb-infused dumpling, which adds a light, airy texture and a fresh, aromatic layer to the traditional base. A dish that embodies the tranquillity of home and a respect for honest craftsmanship.

Pork belly / Papiňale with garlic / Cucumber

Main course

A delicate reinterpretation of the traditional Romani dish Papiňale, combining simplicity with modern techniques. The pasta, fermented for 24 hours, is enriched with a roasted garlic foam, which adds lightness whilst delivering a full-bodied flavour. The pork belly, slowly marinated and roasted for eight hours, is served with crispy crackling, complemented by a rich demi-glace reduction. Fresh cucumber provides a refreshing contrast to the dish, balancing the richness of the flavours.

Caramel / Dark chocolate / Butter / Blackberry

First dessert

This dessert pays homage to a tradition passed down through the generations. A thin sheet of caramel with hazelnuts is paired with a distinctly bitter ganache with a subtle hint of salt. An egg-yolk butter cream adds a warming depth, whilst marinated blackberries provide a fresh contrast. A modern take on griliáš, which humbly draws on Pavel’s family roots, combines sophistication with simplicity.

Plum / Brioche

Second dessert

A refined reinterpretation of the traditional Hungarian plum dumpling. An intense plum sorbet is complemented by a homemade buttery brioche crumble base, which evokes the dough of a classic dumpling in a lighter form. A gel made from slowly dried plums adds depth and a touch of nostalgia, whilst fresh plum water brightens the whole dish and lends it an ethereal lightness. A dessert that blends memory with elegance.