Location

We are proud to be located next to the Budapest Opera House, overlooking the Basilica.

Quality

Always fresh and top-quality ingredients. This is of the highest priority for us!

Service

The service you deserve! We speak Hungarian, English, Russian and Ukrainian.

Taste

We guarantee an unforgettable taste experience!

Breakfast No.1
Breakfast No.1
2 590 Ft.
Fresh fruits, Mortadella, tapenád, toast, butter, Omelette with fresh green spices
Breakfast No.2
Breakfast No.2
3 600 Ft.
Fresh fruits, Salmon, guacamole, croissant, Poached egg, toast, salmon, spinach, blancheered tomato, cheese sauce
Breakfast No.3
Breakfast No.3
2 700 Ft.
Fresh fruits, Mortadella, turkey paté, toast, butter, Grilled saussage, fried egg
Breakfast No.4
Breakfast No.4
2 890 Ft.
Fresh fruits, leg of turkey sous-vide, gluten-free toast, butter, feige-chutney, Rice gateau

Menu

Breakfast No.1
Breakfast No.1
Fresh fruits, Mortadella, tapenád, toast, butter, Omelette with fresh green spices
2 590 Ft.
Breakfast No.2
Breakfast No.2
Fresh fruits, Salmon, guacamole, croissant, Poached egg, toast, salmon, spinach, blancheered tomato, cheese sauce
3 600 Ft.
Breakfast No.3
Breakfast No.3
Fresh fruits, Mortadella, turkey paté, toast, butter, Grilled saussage, fried egg
2 700 Ft.
Breakfast No.4
Breakfast No.4
Fresh fruits, leg of turkey sous-vide, gluten-free toast, butter, feige-chutney, Rice gateau
2 890 Ft.
Mixed salad with Feta and basil
Mixed salad with Feta and basil
1 700 Ft.
King prawn
King prawn
with avocado and mixed salad
2 970 Ft.
Oriental-style salmon
Oriental-style salmon
stuffed with fresh cheese and avocado
3 200 Ft.
Beef tartare
Beef tartare
with fresh cream-cheese
3 900 Ft.
Foie gras mousse
Foie gras mousse
with grape and truffle oil
2 200 Ft.
Mixed salad with turkey
Mixed salad with turkey
shitake-mushroom and bacon-chips
1 950 Ft.
Poultry-consommé
Poultry-consommé
with home-made tortellini and quail egg
1 100 Ft.
Bouillabaisse
Bouillabaisse
French soup based on tomatoe, several kinds of fish and seafood.
4 600 Ft.
Soup of forest mushrooms
Soup of forest mushrooms
fresh green spices and Parmesan
1 760 Ft.
Poached egg
Poached egg
smoky mashed potatoes, Peccorino
1 360 Ft.
Duck liver
Duck liver
with white chocolate and almond
4 700 Ft.
Black mussels
Black mussels
with garlic black bread
3 800 Ft.
Tagliatelle Carbonara
Tagliatelle Carbonara
1 900 Ft.
French baby-chicken
French baby-chicken
with spinach, shitake and tomato
2 350 Ft.
Sea-bass fillet
Sea-bass fillet
with cauliflower
5 900 Ft.
Octopus
Octopus
with potatoes sous-vide, spinach and cherry tomato
6 800 Ft.
Veal cheek
Veal cheek
with truffle puree
3 600 Ft.
Hamburger with foie gras
Hamburger with foie gras
and steak potatoes
2 950 Ft.
Hamburger
Hamburger
with steak potatoes
2 700 Ft.
Fillet mignon (Ireland)
Fillet mignon (Ireland)
forest fruit sauce
3 200 Ft.
"Rossini" Steak
forest fruit sauce
4 700 Ft.
RibEye Steak (Argentina)
RibEye Steak (Argentina)
grilled vegetables
3 400 Ft.
Cheesecake
Cheesecake
1 440 Ft.
Home-made apple strudel
Home-made apple strudel
with vanilla icecream
1 540 Ft.
Coffee tart
Coffee tart
1 250 Ft.

Team

Mihajlov Viktor

Owner and an inspirer. Viktor decided to open his fourth restaurant in the heart of Budapest - next to the Budapest Opera House, overlooking the Basilica. When developing the concept, he was focused on maximizing the quality of products and service.

Paruna Yuriy

Chef. He has a university degree in hospitality and considerable experience. Yuriy is constantly improving his knowledge: he has taken various courses and masterclasses in European, Eastern and Ukrainian cuisine. Dip Me is his fourth successful project as a chef.

Hlaholych Ivan

Sous-chef. 26 years old. Ivan has a specialized education, studied at the Faculty of Food Production. He has been working in the Restaurants and Food Services Industry for 8 years, continuously improving his skills.

Smirnov Marat

Cook. He worked in Austria and Slovakia, where he gained culinary experience from local chefs. Then he consolidated his knowledge at the Bragin Academy of Culinary Arts.

Pechora Amanda

Cook. She has been working in the Restaurants and Food Services Industry since 16 y.o. During this time she mastered the art of creating the best meals perfectly.

Feher Natalia

Cook. Natalia is 44 y.o. She has a specialized education, which is complemented by a constant desire try out something new in the kitchen.