the menu
The menu, course by course
What the operator's printed menu lists for starters, soups, mains and desserts this season, and how to order around a diet.
Reserve your table on the river ↗How the menu works
Adults eat four courses: a starter, a soup, a main course and a dessert, and each is chosen from several options. The operator's printed menu, read on 11 October 2026, lists six starters, two soups, six mains and three desserts. A menu changes with the season, so treat the dishes below as an example of the level and range, and expect the dishes on your date to differ in places.
Reading the printed menu
The operator publishes the dinner menu as a PDF in several languages, including Hungarian, English and Spanish, with a gluten-free and a lactose-free key at the top. The English pages list the starters and soups on one page and the desserts and mains on the next. Read it before you board if you can, so you arrive knowing what you want. The dishes are the operator's own and change with the season.
The starters
The six starters range from light to rich. They include a scallop with chili, cold goose liver, salmon with mustard cream, cucumber and dill, and a goat cheese mousse with beetroot caviar and apple and sage chutney. There is also a beef tartare with red onion and a garlic cream sauce, and a chicken breast with strawberry, rocket, rhubarb and brie. If you are sharing the table, order differently and trade bites.
The soups
Two soups sit between the starter and the main. One is a cold sour cherry cream soup with a poppy seed jelly. The other is a consommé with pork bone marrow and vegetables. If you eat no pork, the cherry soup is the clear pick, and it also keeps the evening lighter before the main course.
The main courses
The six mains cover fish, poultry, pork, beef and a vegetarian dish. They are a roasted trout in a lemongrass sauce with pink peppercorns and rice pilaf, a pork shoulder with kapia pepper purée, onion, oyster mushroom and baby corn, and a rosemary duck breast with sweet potato, quince and fig. There is a beef confit with a Dijon carrot purée, parsnip and celery purée, brussels sprouts and a bread dumpling, a cauliflower steak with curry, yogurt and pistachio, and a roasted red tuna steak with caper butter, onion purée and a salad.
The desserts
Three desserts close the dinner. A panna cotta comes with forest fruit and rose jam, a cheesecake with poppy seeds and raspberry, and a chocolate cake called Sweet dream with strawberry ragout. Poppy seed turns up in both the soup and the dessert lists, and the panna cotta is the lightest of the three after a full dinner.
The wine beside each main
For each main course the printed menu suggests a wine from the operator's own list. The suggestions include an Oremus Tokaji Mandolás, a St. Andrea Áldás Bikavér, a Dúzsi rosé, a Bock Royal Cuvée, an Etyeki Chardonnay and a Tokaji Muscat Blanc. They are suggestions, not part of the dinner, and any wine you order is bought on board like every drink after the welcome drink.
Ordering for two
At a table of two, order differently and trade a bite. Pair a fish main with a meat main, or take the cauliflower steak against the duck, so that each plate shows a different side of the kitchen. Choose one cold starter and one warm one if you can, and keep dessert for the one you both like. Wine is bought on board, so ask the crew what is open before you commit to a bottle.
Diets, children and what to know
The cruise cannot provide a vegan menu and is not suited to guests with food allergies. Vegetarians can build a dinner from the goat cheese mousse, the cherry soup, the cauliflower steak and any dessert. The printed menu carries a gluten-free and a lactose-free key. Children eat a three-course dinner, and the cruise is not suitable for children under 3. Tell the crew about any dislike before you order, not after the dish arrives.
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