Korean and International Cuisine

Having a unique ambience, Jankovich restaurant offers an outstanding culinary experience with European and Korean specialities. Our two occidental halls, which can be merged into one, can take two parties of ten in an authentic Korean environment. With its panoramic view on a natural park, the winter garden is ideal for relaxation as well as for giving minor parties and receptions.

Let us invite you to a short trip into the world of Korean cuisine. Let it be a new type of social adventure around a table abundant in delicious dishes. Following Korean customs, everybody selects their own soup and rice, and all other dishes and salads are placed in the middle of the table for everyone to take their pick from them. This practice of sharing food makes traditional Korean meals so friendly and intimate.

The standard elements of Korean cuisine:

One of the basic materials of Korean cooking is rice, which is steamed without salt and spices, to make it snow white, fresh and fragrant.
Another Korean culinary speciality is Kim chi, a type of fermented, sour and spicy vegetable, normally made of Chinese savoy cabbage, but sometimes of cucumber, radish or other vegetables. A constant element of Korean meals, Kim chi also serves as a source of vitamins in the winter period.

All Korean meals are based on the harmonious savour combination provided by neutral rice and pungent Kim chi. Our restaurant always serves our home made Kim chi. For rapid meals we offer one-course dishes or soups. Simple meals consist of rice, Kim chi two or three kinds of Namui (vegetable, salad), complete with some soup or either fish or meat. Special meals begin with light starters, then a course of meat or fish, followed by some soup and rice or pasta. After meals, a bit of fresh fruit or a glass of cold water neutralizes the hot flavours of the dishes.

Awards:

Czifray Contest Course of Gastronomy 2011

The chef of Rácalmás Jankovich Hotel came one of the best in the country! The first two-year contest course named after outstanding 19th century Hungarian chef István Czifray and organized by the Hungarian Gastronomy Association (MGE) came to a close on May 8th 2011 with a banquet. Among the 12 professionals getting into the finals and thus each gaining a scholarship offered by OTP Club for further training, three golden, three silver and six bronze medals were awarded. One of the silver medallists was Zoltán Forster, the chef of Rácalmás Jankovich Hotel..

Dining-Guide 2010

In the 2010 assessment, our restaurant gained 6 out of 10 scores, where 10 equals one Michelin star. Anonymous restaurant testers assessed raw materials, technology, quality, creativity, ambience and table service.

Opening Hours :

Restaurant: Noon – 10.00 PM

Bar: 10.00 AM – 10.00 PM

Coffee terrace: 10.00 AM – 10.00 PM (from 1th of May till 30th of September)

Table reservation: +36 25 507 817