Italian restaurant in Budapest - Budapest olasz étterem 
 
Trattoria Pomodoro Restaurant
Budapest Italian Restaurant, Budapest olasz étterem

Restaurant Address

1051 Budapest, Arany János str. 9

Working Hours

Monday to Friday: 11:00 - 24:00
Saturday and Sunday: 12:00 - 24:00

Table Reservations

(+36-1) 302-64-73
table@pomodorobudapest.com

Restaurant Menu

Starters

Delicious variety of Italian ham and salamies on a plate
garnished with cream cheese

1990,-

Breasole (rumpsteak cold cut) slices with parmesan and artichokes

2290,-

”Half-moon” Piadina (Italian pie) with squaquarone cream cheese,
arugula and Buffala mozzarella

1890,-

Bruschette-Toscan toast with seasoned tomatoes,
Parma ham and parmesan cheese pieces

1990,-

Steak carpaccio with parmesan and arrugula

2150,-

Vittelo Tonnato - boiled veal brisket served cold in tuna-paste mayonnaise sauce

1890,-

Mozzarella Caprese (from buffalo milk)

1890,-

Burata cheese (soft cheese bundles) with arugula
and cherry tomatoes

1950,-

Courgette stuffed with cheese, served with pepper cream

1750,-

Hot spinach soufflé with creamy cheese sauce

1490,-

Flaky pastry stuffed with cheese, pine seeds and leek cream

1980,-

Fish Starters

Red tuna tartar with Provolone cheese, and toast with balsamico

2490,-

Octopus salad with potatoes

2990,-

Fresh blue mussels in spicy tomato sauce

2480,-

Fried blue mussels in white wine and garlic sauce

2450,-

A taste of cold seafood

2590,-

Carpaccio symphony (with octopus, salmon and swordfish)

2090,-

Salmon marinated in salt with Malasol caviar

2150,-

Traditional Soups

Cream of vegetable soup with parmesan and egg jelly

1190,-

Forest-mushroom soup

1370,-

Traditional tomato soup from Tuscany

1490,-

Creamy bean soup with home-made noodles

1180,-

Meat-soup with ricotta-parmesan ”pockets”

1390,-

Rich fish soup Ravenna style

2190,-

Pastas

Home-made tortelloni filled with spinach and ricotta
served in walnut cream

1990,-

Home-made oven-baked meat lasagne

2180,-

Potato balls with spinach in saffron mascarpone sauce

1990,-

Noodles in porcini sauce

2450,-

“Cardinal” vermicelli with goose liver and green asparagus

3290,-

Pasta Bolognese

1990,-

Home made noodles with spicy courgette and hare stew

1980,-

Tortelloni stuffed with parmesan-pumpkin cream
served with spinach and cream

2170,-

Capellecci noodles (noodles filled with mangold leaf
and taleggio cheese in mushroom-ham cream sauce)

2290,-

Penne vodka (with bacon, pink cream sauce and vodka)

1890,-

Garganelli noodles with speck ham pieces, onions and radicchio

2190,-

Noodles stuffed with veal, served with parmesan,
butter and bresaola slices

2580,-

Home-made macaroni with fresh artichokes and culatello ham

2990,-

Macaroni Trattoria style  (with loin slices)

2990,-

"Papfojtó" ("Priest strangler") noodles -  home-made noodles in a tomato ragout,
served and flambéed with parmesan cheese

2290,-

Pastas with fish and sea-food

A rendez-vous of seafood specialties with noodles

3590,-

Home-made black spaghetti with calamari, fresh mussels and seafood

3450,-

Cavatelli noodles with St. Peter’s fish filet and cherry tomatoes

2490,-

Noodles stuffed with cream of salmon, served with caviar and mascarpone
seasoned with chives

2650,-

Spaghetti in tinfoil with fishsauce and mussels

2750,-

Penne in pink sauce with arrugula and prawn

2390,-

Home-made spaghetti Marinara style, with blue mussels,
boiled in white wine

2790,-

Risotto - Food with rice

Green risotto cooked with calamari

2750,-

Risotto with saffron, mussels and prawns

3250,-

Risotto cooked in Brut champagne, served with spicy duck stew

2790,-

White risotto with sea delicacies (mussels, fish and prawns)

3290,-

Salmon risotto with caviar

2750,-

Risotto with parmesan cheese

1850,-

Main Dishes

“Ironed chicken” marinated in lemon and hot pepper

1750,-

Roasted duck breast in rose pepper sauce

2650,-

Roast chicken breast filet stuffed with porcini
wrapped in Swiss chard

2290,-

Guinea-fowl breast stuffed with ricotta, served
with gravy and pearl onions

2950,-

Saltimbocca Roman style (filet mignon slices
with Parma ham, sage in white wine sauce)

3890,-

Pork tenderloin with Sangiovese wine and apple puree

2490,-

Slices of pork chops breaded with crumbs Bolognese style

2290,-

Rabbit rolls with speck ham and radicchio,
served on roast spinach leave

2750,-

Rumpsteak slices on arugula bed with parmesan

3750,-

Spicy tenderloin paté with Caprino cheese and cream of pepper

3490,-

Tenderloin steak with Mediterranean spices

3950,-

Tenderloin steak Rossini style (with mushrooms,
goose liver and Sangiovese wine sauce)

4990,-

Tenderloin steak Casino style (with sliced vegetables)

4590,-

Tenderloin steak flamméed in Grappa

4490,-

Veal chops (with bones) grilled on lava stone

890,-/10 dkg

Steak Florence style grilled on lava stone
(beef / with bones / with tenderloin and rumpsteak)

990,-/10 dkg

Roast lamb chops (French Racks)

4600,-

Main dishes - fish and sea-food

“Seaside specialty” (fresh calamari slices deep fried)

3590,-

Whole grilled calamari

2990,-

Flatfish  (green asparagus rolls sauteed on olive oil,
served with saffron cream)

3390,-

Roasted seabass with courgette and pesto

3490,-

Sea pike perch fillet Vesuviana style
(tomatoes, onions, olives and garlic)

3750,-

Snapper filet in tinfoil with artichokes

4450,-

St Peter's fish filet Isolana style (with pepper cream
and assorted vegetables)

3590,-

Octopus skewer on marinated pepper bed in herb sauce

4290,-

Zuppa di pesce  Anconese fish stew with saffron

5990,-

Prawns Provenzale style (with tomatoes, garlic and herbs)

2190,-/cadauno

Crayfish tail baked in its shell served with butter and herbs
(200-300 grams per piece)

2990,-/10dkg

Side-dishes

Small sized potatoes roasted on olive oil

990,-

Roasted potato

550,-

Potato Ghiotta (cubed fried potato with tomato and rosemary)

590,-

Mashed potato

550,-

Spinach in the pot

790,-

Grilled cherry tomato skewers

990,-

Fresh mixed salad

950,-

Grilled vegetables

990,-

Salads

Green salad with olives and mozzarella

1290,-

Assorted colourful lettuce leaves with gorgonzola, pears and walnuts

1890,-

Grated carrots with lemon

650,-

Grated carrots with fennel and apples

990,-

Fresh mushrooms with arugula and Parmesan cheese

1650,-

Arrugula salad with parmesan and cherry tomato

1650,-

Pomo d'oro salad (fresh lettuce with celery, courgette slices,
sweet anise, oranges, and fresh soft cheese)

1990,-

Assorted colourful lettuce leaves with shrimps and pink sauce

1990,-

Green salad with prawns, tomato and parmesan

2150,-

Tuna salad with boiled eggs, mozzarella and cherry tomato

1950,-

Desserts

Ripe cheeses with fruit and jam

1790,-

Cantuccini (cookies with almonds) with Vinsanto sweet wine

1690,-

Coffee cream with Borghetti liquor

690,-

Grandma's cake (with curd cheese-vanilla cream and pine seeds)

890,-

Cheesecake “Trattoria” style in raspberry sauce

890,-

Tiramisu

790,-

Tenerina chocolate miracle dessert in vanilla sauce

790,-

Profiterol

790,-

Panna cotta with caramelle, cranberries or chocolate

630,-

Rice cake with fruit cream

750,-

Sweet surprise (cake layered with Mascarpone cream and fruits)

850,-

Home-made apple pie with vanilla cream

750,-

William's pear smothered in hot chocolate

690,-

Fresh home-made ice cream in a cup with fresh fruit

850,-

Fruit salad

690,-

 

 

Trattoria Pomo D'Oro, Traditional Luxury Italian Restaurant, Budapest Center, Hungary