One autumn night a figure appeared in the corridors of the beautiful Erdödy palace. Count Erdödy wanted one more chance to hear the music that had been played in the house more than 200 years before. No one knows whether he caught any of the beautiful tones that his personal opera company had once sung. However, the count didn't spend a long time wandering in the dark corridors. He came looking for art and he found it. He found art in the form of food – a gourmet paradise.

It is said that the soul cannot leave this world until it has completed its work. Count Erdödy doesn’t need to wander the beautiful corridors of his palace any more. The love of art, which beat so strongly in him, has survived in its walls to the present. It is reflected in the beautiful historic rooms, the clean lines of the interior décor, in the fire in the fireplaces, in the fascinating Andy Warhol paintings and above all in the balanced tastes of Nouvelle cuisine. Every house has its soul. It hides stories of the secrets and pleasures of the people who lived under its roof. The soul of the Erdödy Palace holds more, however – tastes, pictures, sounds. A gourmet paradise. All you have to do is taste, look and listen. All your senses will be satisfied. Food is the oldest way to reach an understanding with people, no matter what language they speak. The soul of the Erdödy Palace has a name – it is the Camouflage Restaurant.

LUNCH MENU € 12,12

Note: Current Lunch Menu offer valid during FEBRUARY.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Borsch; beet root with boiled beef short ribs and sour cream
Dried deer leg with toasted dark bread, semi-dried tomato marmalade with garlic and basil
Creamy chick pea soup with herbs croutons and garden cress
Duck breast pâté with cranberries and apple chutney
Creamy white bean soup with potatoes and poached egg
Peeled barley risotto with braised lamb joint, dried forest mushrooms and garlic
Grilled pike perch with cream baked button mushrooms and roasted potatoes
Beef wok with vegetable and hot-sour sauce and jasmine rice
Lamb lungs with creamy sauce and bread dumplings
Stewed follow deer joint with forest mushrooms and semolina quenelles