emancipated
vegetable cuisine
emancipated
vegetable cuisine


emancipated
vegetable cuisine


From April 15 to 19, we will take over the restaurant SALT in the heart of Budapest. At the same time, the SALT team will be cooking in our restaurant in Berlin-Kreuzberg.
Budapest x Berlin
April 15–19, 2026
From April 15 to 19, we will take over the restaurant SALT in the heart of Budapest. At the same time, the SALT team will be cooking in our restaurant in Berlin-Kreuzberg.
Budapest x Berlin
April 15–19, 2026
From April 15 to 19, we will take over the restaurant SALT in the heart of Budapest. At the same time, the SALT team will be cooking in our restaurant in Berlin-Kreuzberg.
Budapest x Berlin
April 15–19, 2026
horváth
experience
menu
260 EUR
| mushroom liver | Oyster mushroom Brioche |
| fuck caviar | Jerusalem artichoke Mustard seeds Vinegar sediment |
| pickles | Savoy cabbage Smoked onion |
| mushroom kidneys | Champignon Jakob fischer Horseradish |
| baked celeriac | Pumpkin Spinach |
| mousse no chocolat | Porcini Pear Blackberry Poppy |
| marianne | Parsley root Cherry blossom Lemon |
Additional course 40 EUR
| celery ripe & young | Aged celeriac Celeriac bechamel |

quick'n'dirty
menu
180 EUR
| mushroom liver | Oyster mushroom Brioche |
| fuck caviar | Jerusalem artichoke Mustard seeds Vinegar sediment |
| baked celeriac | Pumpkin Spinach |
| marianne | Parsley root Cherry blossom Lemon |
Additional course 40 EUR
| celery ripe & young | Aged celeriac Celeriac bechamel |
horváth
experience
menu
260 EUR
| mushroom liver | Oyster mushroom Brioche |
| fuck caviar | Jerusalem artichoke Mustard seeds Vinegar sediment |
| pickles | Savoy cabbage Smoked onion |
| mushroom kidneys | Champignon Jakob fischer Horseradish |
| baked celeriac | Pumpkin Spinach |
| mousse no chocolat | Porcini Pear Blackberry Poppy |
| marianne | Parsley root Cherry blossom Lemon |
Additional course 40 EUR
| celery ripe & young | Aged celeriac Celeriac bechamel |

quick'n'dirty
menu
180 EUR
| mushroom liver | Oyster mushroom Brioche |
| fuck caviar | Jerusalem artichoke Mustard seeds Vinegar sediment |
| baked celeriac | Pumpkin Spinach |
| marianne | Parsley root Cherry blossom Lemon |
Additional course 40 EUR
| celery ripe & young | Aged celeriac Celeriac bechamel |
horváth
experience
menu
260 EUR
| mushroom liver | Oyster mushroom Brioche |
| fuck caviar | Jerusalem artichoke Mustard seeds Vinegar sediment |
| pickles | Savoy cabbage Smoked onion |
| mushroom kidneys | Champignon Jakob fischer Horseradish |
| baked celeriac | Pumpkin Spinach |
| mousse no chocolat | Porcini Pear Blackberry Poppy |
| marianne | Parsley root Cherry blossom Lemon |
Additional course 40 EUR
| celery ripe & young | Aged celeriac Celeriac bechamel |

quick'n'dirty
menu
180 EUR
| mushroom liver | Oyster mushroom Brioche |
| fuck caviar | Jerusalem artichoke Mustard seeds Vinegar sediment |
| baked celeriac | Pumpkin Spinach |
| marianne | Parsley root Cherry blossom Lemon |
Additional course 40 EUR
| celery ripe & young | Aged celeriac Celeriac bechamel |
wein-
begleitung
Unsere Weinkarte fokussiert sich auf Raritäten aus Osteuropa, Deutschland & Österreich, mit einem starken Fokus auf biodynamische Winzer.
| horváth experience | 170 EUR |
| quick'n'dirty | 95 EUR |

saft-
begleitung
Unsere Weinkarte fokussiert sich auf Raritäten aus Osteuropa, Deutschland & Österreich, mit einem starken Fokus auf biodynamische Winzer.
| horváth experience | 130 EUR |
| quick'n'dirty | 70 EUR |
saft-
begleitung
Our non-alcoholic creations are an exciting accompaniment to the menu and have been awarded by Falstaff as the "Best non-alcoholic drink pairing in Germany." The base of the drinks is, in most cases, clarified vegetable juices, which are refined with fruits or aromatic oils in different textures. Homemade essences, foams, and juices play with acidity, sweetness, and spiciness. This feels precise, elegant, and contemporary.
| horváth experience | 130 EUR |
| quick'n'dirty | 70 EUR |

wein-
begleitung
Unsere Weinkarte fokussiert sich auf Raritäten aus Osteuropa, Deutschland & Österreich, mit einem starken Fokus auf biodynamische Winzer.
| horváth experience | 170 EUR |
| quick'n'dirty | 95 EUR |
saft-
begleitung
Our non-alcoholic creations are an exciting accompaniment to the menu and have been awarded by Falstaff as the "Best non-alcoholic drink pairing in Germany." The base of the drinks is, in most cases, clarified vegetable juices, which are refined with fruits or aromatic oils in different textures. Homemade essences, foams, and juices play with acidity, sweetness, and spiciness. This feels precise, elegant, and contemporary.
| horváth experience | 130 EUR |
| quick'n'dirty | 70 EUR |

wein-
begleitung
Unsere Weinkarte fokussiert sich auf Raritäten aus Osteuropa, Deutschland & Österreich, mit einem starken Fokus auf biodynamische Winzer.
| horváth experience | 170 EUR |
| quick'n'dirty | 95 EUR |

