Kukkonia Restaurant

Luxury boutique hotel Château Amade Slovakia
Luxury boutique hotel Château Amade Slovakia
Luxury boutique hotel Château Amade Slovakia
Kukkonia
ancient name of Rye Island
Luxury boutique hotel Château Amade Slovakia
Luxury boutique hotel Château Amade Slovakia
Kukkonia Restaurant
hungarian, authentical, stylish
Luxury boutique hotel Château Amade Slovakia
Spirit "pálinka"
Luxury boutique hotel Château Amade Slovakia
Mangalitsa
Luxury boutique hotel Château Amade Slovakia
"Halászlé" Soup

KUKKÓNIA RESTAURANT

The restaurant offers mainly local meals, all containing carefully sourced local, seasonal ingredients. The restaurant, with direct access to the park, can be a perfect choice for family celebrations or company events as it ensures an undisturbed private atmosphere. In our regional menu you can find the three iconic meats of the Rye Island, which is mangalitsa, beef cheek and fledermaus.

Only in Amade!

In our regional menu you can find the three iconic meats of the Rye Island, which is mangalitsa, beef cheeks and fledermaus.

Mangalitsa

Is a unique local race in Hungary, the king of pigs. Once you see the pig, it is unforgettable because of its hairy and cute form reminds of sheep. They are bred in vast land breathing fresh air and eating natural food such as pumpkin, beet and acorn and are bred freely without stressing.
One feature of mangalitsa pork is its high quality fat. Who has ever tasted mangalitsa says it is noble, very tasty and not too heavy. Its marbling meat melts in mouth and its aftertaste is refreshing. We offer mangalitsa pork coming from our own farm.

Fledermaus

It comes from the inside part of the pig`s back leg. This muscle does not work, therefore its fibres remain soft. It is a gravy, fatty, a slight piece of pork meat. It looks like a palmate dewlap – local butchers simply throw this part away when they work up the pig, in turn perfect schnitzel can be prepared from it.

Beef cheeks

Cheeks, just as shank, are in a great use during the entire life of the animal, therefore they are very tough and lean cut of meat and are most often used for braising or slow cooking to produce a tender result. But in contrast to beef shank, cheeks are more collagenous, soggy and crispy. Only a few butchers have them, however beef cheeks are one of the most profitable part of beef.