Our culinary focus is modern European, with a slight Mediterranean slant and French undertones,
coupled with other world influences, but always adapted to ingredients indigenous to Hungary.
The seasons play an essential role in creating Rivalda's menu, resulting in a complete menu change
three-four times a year. In the Spring we herald the arrival of asparagus, morel mushrooms, spring
onions and radishes. In the summer, dishes are lighter and cooler, featuring the abundant supply
of fresh fruits and vegetables that are available in Hungary today. In the Fall and Winter, sauces
get a bit richer, and dishes a little heartier, with wild game in the spotlight. Chef Gunst prefers
reduced sauces and stock-based sauces and altogether all parts of the entrées are treated
with a lighter touch, to be in line with the way we eat today. It is important that diners enjoy
a balanced meal and not feel that they have over-indulged in heavy, excessive foods.
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