Valentine’s Day Dinner in Budapest: An Exclusive Menu at the White Salon
Located in the elegant rear wing of the Anantara New York Palace Budapest Hotel, White Salon continues to represent the modern, experimental yet accessible approach to gastronomy that has earned it a firm place among the city’s recommended restaurants over the years.
The interior is refined and light-filled, with golden accents and soft upholstery welcoming guests. One of the venue’s signature elements is also present here: live music, which creates a more intimate and sophisticated atmosphere throughout the evening.
The kitchen is led by Krisztián Kiss, who spent many years working within the Anantara walls before returning as executive chef. His style draws equally on Hungarian culinary roots and international influences, combining playful creativity with technical precision on the plate.
White Salon’s concept remains clear and consistent: elegant, clean-lined and creative dishes that are easy to understand for international guests, while still expressing the restaurant’s distinctive character.
Valentine’s Day Menu
Starters
Venison carpaccio with beetroot and duck liver
Soft-boiled egg with spiced spinach and truffle
Main Courses
Pink-roasted duck breast with duck-fat doughnut and sour cherry
Polenta with sheep’s curd and wild mushrooms
Dessert
Yuzu cheesecake with mandarin
Table reservations and the full menu are available via the link below.
The menu opens with a fresh yet deeply flavoured starter: thinly sliced venison carpaccio served with beetroot in several textures, from crunchy baby beetroot to a silky beet ketchup. A citrus-infused extra virgin olive oil dressing adds brightness. The dish is finished tableside, where a delicate duck liver cream is grated over the top, creating an elegant and visually striking moment. Wild garlic seeds add a light, spring-like note.
The second starter is a sous-vide soft-boiled egg served with an intensely spiced spinach cream inspired by Indian flavours, accompanied by a fresh spinach salad. Finely grated truffle on top brings an aromatic, earthy depth, resulting in a dish that is both distinctive and beautifully restrained.
Among the main courses, the pink-roasted duck breast is paired with a vanilla-scented parsnip purée, which gently balances the richness of the meat. A playful element comes in the form of a mini onion doughnut made with duck fat, while the sour cherry ragout adds a fresh, acidic contrast, all brought together by a rich jus.
The vegetarian main course features buttery, cheese-rich polenta with sheep’s curd, topped with sautéed wild mushrooms such as chanterelles, morels, hedgehog mushrooms and parasol mushrooms. Fresh herbs, crumbled sheep’s curd and crispy polenta chips add textural contrast, while the deep, earthy aromas of the mushrooms take centre stage.
The menu concludes with a dessert designed for two: a refreshing, citrus-forward yuzu cheesecake with mandarin, served alongside creamy vanilla mousse with sour cherry and pecan nuts. Light and elegant, it provides a perfect ending to the evening.
Reservations are highly recommended and can be made via the following contacts:
+36 1 886 6111
guestrelations@cafeandevent.eu
Table reservations and the full menu are available via the link below.
Opening hours:
Monday to Sunday, 12:00 pm – 11:00 pm
