Dear Friend!

If you wish to reserve a table at our restaurant, please call 464 39 46 or send an e-mail to etterem@a38.hu stating the following: the date when to reserve, for how many persons, on what name the reservation should be made and if smoking or non-smoking area is preferred. 

Thanx in advance! 

The A38 Ship restaurant

„The view of the city and the Danube River is splendid. The food is enjoyable and well presented and the service is friendly and helpful. Drinks run from cold beers and fine wines to some excellent cocktails, all of which will fuel your dancing. Open daily from 11.00 until 24.00. Welcome aboard the Groove Boat!”                                                                                                                                                                                           The World’s Best Bars

Tired of dining on dry land? Why not set cruise the waters of the Danube on a magnificent ship-restaurant?

Opened in April 2003, and already the hottest club in Hungary, A38 used to be a Ukrainian stone-carrier. Built in 1938 – hence the name - it was dragged all the way from the Ukraine to Budapest and underwent extensive reconstruction before reopening as the A38. Today it’s a club offering the best of live international beats, from Cameroonian singer Richard Bona to Tokyo-born DJ Krush, regarded by many as the best DJ in the world.

Once on board you choose between three floors of revelry: the roof terrace, the restaurant, and the lounge and club. Permanently moored beside Petõfi Bridge, the ship’s restaurant’s huge glass windows offer probably the most beautiful view of the river and the city. Its interior furnished in brown leather and dark wood in a modern style provide a warm, friendly and elegant atmosphere.

And the food? Nicole from Hamburg says: It's so nice there! If you go to the restaurant, eat lecsó there! Its almost the only traditional Hungarian food there, but its very tasty, either a vegetarian version with egg, or with sausage for the non-vegetarians!

But its not only the very popular lecsó you will find in this restaurant! Most of our meals are modern Hungarian dishes, that have melt together Hungarian cooking traditions with the Mediterranean and modern European ones in order to provide special, fine, healthy and high quality meals for all different expectations.

So let’s see the choice!

For cold entrées you can choose among the pike-perch terrine with dill sauce and toasts, deer ham with cranberry & horse radish and brown bread, and the very popular beef tartar.
For warm entrées there is the gnocchi "Quattro formaggi" served with roasted tomato seasoned with fresh basil, or the fillet of sole seasoned with lemon and garnished with saffron sauce, or the typically Hungarian roasted duck liver served on Sauce Rouennaise garnished with romanesco.
As far as soups are concerned, you can have a nice cold plum cream soup with prunes, or cock broth with noodles, but I’d recommend the outstanding ragout-soup made of wild meat served with pearl-barley.
Among the vegetarian dishes you will find nice and fine meals, such as the grilled mozzarella served with buttered vegetables & potato, or the seedy cakes served with smoked cheese sauce flavoured with lovage, or the roasted porcini garnished with risotto (made with forest mushrooms) and seasoned with parmesan. If you feel like having something really typical for the local traditions, just have the lecsó made with egg and served with boiled rice.
If you feel like having a pasta, there is a nice choice for you: the conchiglioni in creamy tuscan sage sauce served with pike-perch stripes, the tagliatelle in creamy truffle sauce served with pork medaillons, the gnocchi in creamy gherkin & mushroom sauce with ham slices, or the maize porridge made with sheep cottage cheese served with fresh parsely.
As far as fish are concerned, I suggest you pay attention to the Captain's choice, which is the roasted fillet of pike-perch served on Sauce Légume flavoured with white wine, garnished with buttered carrots and with cauliflower seasoned with garlic.
But you can also have a roasted fillet of cutfish served on mustard & horse radish sauce garnished with potatoes sprinkled with fresh parsely, or fillet of flatfish gratinated with mushroom garnished with marinated vegetables cubes and with wild rice, or just simply a spaghetti with shrimps flavoured with garlic.
As far as poultries are concerned, you will find an excellent fillet of chicken gratinated with mozzarella and tomato garnished with green salad, or a turkey steak flavoured with honey & mustard garnished with romanesco and with pommes noisettes, the vegetable and poultry stripes flavoured with curry served on rice noodles, or the turkey flavoured with rosemary garnished with potato & onion.
If you are into pork, you can have a roasted fillet garnished with "Gourmand Ragout" with fried tomato and with pommes noisettes, or bits of pork tenderloin served on seasoned pearl-barley, a deep fried pork cutlet garnished with potato-mush and with home made pickles, or a pork stew made with sauerkraut flavoured with sour cream.
For veal & beef we offer a nice rump steak with mustard and with potatoes flavoured with blue onions, a tournedos fried in herbs crusta garnished with buttered carrots and with deep fried potato ringlets, a fillet of beef garnished with quail's egg and with duck liver fried with bacon, served in vegetable ring, or sirloin stripes flavoured with chili garnished with dumplings.
We have lots of salads to meet all your requests. You can have a green salad with rice flavoured with pumpkin seed oil, a tuna salad, a chicken salad with Sauce Brasil, a lettuce salad with home made dressing, a cabbage salad with piquant mayonnaise sauce, a tomato salad with onions seasoned with balm or  home made pickles.
For dessert you will find some really tasty challenges: bulgur boiled in honey & milk garnished with peach, rye pancakes with blackberry sauce and with chocolate raspings, honey & pear biscuit-balls, or the biscuit-basket filled with chocolate & fig cream garnished with raisins.
If you can’t make up your mind what to choose among all of these, there’s the day's offer by the Chef to give you a good idea, and the same goes for the soup and the vegetable of the day.
If you haven’t been attracted enough still, have a look at our season’s offers, among which zou will find the forest mushroom cream soup seasoned with Tokaji Furmint, the chicken or pork burrito with salad, the scampi broach garnished with black spaghetti flavoured with garlic & tomato, the wild pork goulash garnished with croquettes, the roasted kid goat with fried potato-dumplings flavoured with onion and the Armenian honey cake with vanilla sauce.
For children we also have a nice offer: Tagliatelle Napoletana with tomato sauce, a deep fried cutlet with potatoes, fish & rice or a children's ice cup.

Come and feel good aboard! 

 

MENU SUMMER 2010

STARTERS, LOW CALORIE
AVOCADO WITH PINK GRAPEFRUIT V
FRESH GARDEN SALAD WITH HOME-MADE VINAIGRETTE V
PIKE-PERCH STRIPS SERVED ON MIXED SALAD
CLASSIC CEASAR SALAD V
CAESAR SALAD WITH SLICED CHICKEN BREAST
COLD GOOSE LIVER WITH RED ONION JAM H
HOME MARINATED SALMON WITH WATERCRESS AND PARMESAN
STEAK TARTAR

GRILLED CAMEMBERT ON WALNUT-GRAPE SALAD V
THYME FLAVOURED, SAUTÉED FOREST MUSHROOMS ON POLENTA V

SOUPS
SEASONAL COLD FRUIT SOUP V H
PORCINI MUSROOM CREAMSOUP V
GUINEA-FOWL SOUP WITH CRISPY VEGETABLES AND NOODLES
TRADITIONAL HUNGARIAN GOULASH SOUP H

PRE-CONCERT SNACKS
AUBERGINE SPREAD ON TOAST V
GUACAMOLE V
A38 CHEESEBURGER WITH FRENCH FRIES
"DEBRECEN" SAUSAGE WITH MUSTARD AND FRESH BREAD

MAIN COURSES
WHOLE BRANZINO WITH SPINACH AND POTATOES
THE CAPTAIN'S CHOICE: BREADED FILLET OF PIKE-PERCH
WITH BABY ZUCCHINI AND CARROTS
GRILLED SALMON WITH GREEN ASPARAGUS AND
MASHED POTATOES
SPICY PRAWNS SERVED ON TAGLIATELLE
CATFISH STEW WITH LAYERED PASTA H

EGG DUMPLINGS WITH SWEET VINEGAR LETTUCE HEAD V H
SPINACH-RICOTTA GNOCCHI V
PASTA WITH COTTAGE-CHEESE AND BACON AU GRATIN H

JASMIN FRIED RICE WITH GINGER, CHICKEN AND PRAWNS
CHICKEN BREAST IN MOZZARELLA AND TOMATO GRATIN,
SERVED WITH FRESH MIXED SALAD
BREADED CHICKEN BREAST, THIGH AND WING WITH PARSLEY POTATOES AND PICKLES
GRILLED FILLET OF CHICKEN LEG ON SALAD WITH YOGHURT DRESSING
ROOSTER STEW WITH DUMLINGS H
DUCK BREAST FILLET IN PORTO SAUCE, STEWED CABBAGE PASTA ON THE SIDE

RABBIT CURRY
FILLET OF RABBIT IN SPICY SOUR-CREAM SAUCE,
WITH VEGETABLE DUMPLINGS H
PORK TENDERLOIN WITH MUSHROOMS AND PAPRIKA SAUCE,
HUNGARIAN GNOCCHI AND CUCUMBER SALAD H
ROSEMARY FLAVOURED BREADED FILLET OF LAMB ON POLENTA
BEEF STROGANOFF SERVED WITH GNOCCHI
SWEET AND SPICY SIRLOIN STRIPS SERVED IN TORTILLA
SIRLOIN STEAK (250 GR) ON HERB BAGUETTE WITH MIXED SALAD
FILLET MIGNON IN PEPPER SAUCE WITH FRIED POTATOES

DESSERTS
COMPOTE OF RHUBARB WITH A SCOOP OF VANILLA ICE CREAM V
PANNACOTTA( ITALIAN CREAM PUDDING)WITH STRAWBERRY SAUCE V
POPPYSEED CAKE WITH MASCARPONE CREAM AND SOUR-CHERRIES V
ASSORTED FRESH FRUITS WITH BASIL-MINT MOUSSE V
CHOCOLATE PARFAIT WITH CANDIED ORANGE V
TIRAMISU V
FLOATING ISLANDS ON THE SEA OF VANILLA V

V-VEGETARIAN
H-HUNGARIAN