plum, ginger, lime
7,200 Ft
cucumber, melon
3,800 Ft
wasabi, calamansi, fruits
5,400 Ft
with sirloin tartare
6,200 Ft
vegetables, roasted loin, pickled garlic
3,800 Ft
black tiger prawn, mango
4,200 Ft
baby Romaine lettuce, remoulade
7,900 Ft
cucumber
8,200 Ft
egg dumplings, salad
19,800 Ft
celery, porcini mushrooms, black garlic
10,600 Ft
tahini, Swiss-chard, pine nuts
6,800 Ft
summer truffles, lettuce
5,200 Ft
3,700 Ft
blackberry, lemongrass
3,700 Ft
caramel, honeycomb
3,200 Ft
7,800 Ft
mustard, cucumber, mizuna
"Hortobágyi" pancake
kapia pepper, edamame, green beans
sour cherry
1055 Budapest, Bajcsy-Zsilinszky út 78.
Opening hours
Monday to Saturday 12:00—23:00
Business lunch: Monday to Saturday 12:00-15:00
Sunday: closed
Kitchen: 12:00-15:00 and 18:00-22:00
DRESS CODE
Smart casual
CANCELLATION OF A RESERVATION
If you are unable to attend at the time you have booked, please let us know on one of our contact details so that we can make an alternative reservation for another guest. Thank you!
PARKING
The entrance to St. Andrea Restaurant is located at the corner of Eiffel Palace, Bajcsy-Zsilinszky út 78. and Stollár Béla utca. Parking is available in the surrounding streets. Our colleagues will be happy to assist you with calling a driver service and ordering a taxi on your way out.
SMOKING
Our restaurant is non-smoking according to current legislation. Smoking is allowed at the public ashtrays on the side of the restaurant on Stollár Béla Street.
CHILDREN
We kindly ask our guests to try to arrange childcare for their children under 12 years of age for the duration of their stay, thus facilitating their own and our other guests' undisturbed relaxation.
PETS
Please do not bring your pets with you during your stay, as our restaurant is not suitable for pets.
Contact person
info@standrearestaurant.hu
Operator
St Andrea Global Kft. 1055 Budapest, Bajcsy Zsilinszky út 78.,
Tax number: 32672130-2-41,
Company registration number: 01-09-436617
Restaurant management
Restaurant Manager: Miklós Lizsicsár,
Chef: Endre Kollár
We use cookies on our site to ensure you get the best user experience. Click here to learn more.