The La Rosa restaurant, which opened at the place as the former Segal restaurant, awaits guests with Sicilian, Spanish and other Mediterranean cuisine. It is going to offer a daily menu too, when guests will be able to choose not only from the Mediterranean dishes but from traditional Hungarian dishes too.

La Rosa employs both Italian and Hungarian cooks and chefs, the creative chef is the internationally renowned and acknowledged Vlad Riskov. In the previous years, he assisted in the setting of such restaurants as the Baraka, the Goa, the Dunapark, the Artesano and the Bonfinikert restaurants.
Two of the basic standpoints of the chef and the owners are seasonality and regionalism, due to these, ingredients should come from the Mediterranean region and from Hungary. For the meals prepared, they try insist on using seasonal, fresh ingredients.

The celebrities invited for the opening night were Oszter Alexandra, Dombóvári Vanda, Müller Attila and Fésűs Nelly.
The owners of the La Rosa are Bence Jarabek, the former owner of the lately closed Artesano restaurant and the Sicilian Franko Sparta. The partners of the restaurant are the Lucullus gastronomy association and the Polai Dance School.

The Sicilian kitchen is different from the Italian

Traditional Sicilian dishes are not similar to the classical Italian ones. The aubergine-based caponata salad and the sfinzione, which is a kind of pizza and usually sold in bakeries, are rather famous. The panella is a kind of pasta made of ceci-bean, the maccu is a cream-soup made of the same kind of bean as panella made of.

The La Rosa restaurant, which opened at the place as the former Segal restaurant, awaits guests with Sicilian, Spanish and other Mediterranean cuisine. It is going to offer a daily menu too, when guests will be able to choose not only from the Mediterranean dishes but from traditional Hungarian dishes too.

La Rosa employs both Italian and Hungarian cooks and chefs, the creative chef is the internationally renowned and acknowledged Vlad Riskov. In the previous years, he assisted in the setting of such restaurants as the Baraka, the Goa, the Dunapark, the Artesano and the Bonfinikert restaurants.
Two of the basic standpoints of the chef and the owners are seasonality and regionalism, due to these, ingredients should come from the Mediterranean region and from Hungary. For the meals prepared, they try insist on using seasonal, fresh ingredients.

The celebrities invited for the opening night were Oszter Alexandra, Dombóvári Vanda, Müller Attila and Fésűs Nelly.
The owners of the La Rosa are Bence Jarabek, the former owner of the lately closed Artesano restaurant and the Sicilian Franko Sparta. The partners of the restaurant are the Lucullus gastronomy association and the Polai Dance School.

The Sicilian kitchen is different from the Italian

Traditional Sicilian dishes are not similar to the classical Italian ones. The aubergine-based caponata salad and the sfinzione, which is a kind of pizza and usually sold in bakeries, are rather famous. The panella is a kind of pasta made of ceci-bean, the maccu is a cream-soup made of the same kind of bean as panella made of. Another favorite food of the Sicilians is crocche, which are roasted potato balls with cheese and eggs or another is arancine, which are roasted rice balls filled with cheese and meat.

Sicily is famous for its sea food as well. Roasted sword-fish is rather popular. Small fish are prepared with vinegar and sugar-syrup. the sepia, or squid is prepared in its own “ink” with pasta. The finocchio con sarde, the sweet fennel is usually prepared with sardine and pasta too.

The cannoli can be highlighted from the desserts, which is a tube formed sweet with a creamy and swat cottage-cheese filling. The marzipan cookies with almond form several fruit-shapes and are called by two names: frutta di martorana or pasta reale.
The ice-cream or in Italian gelato, according to a legend, comes from Sicily, from the Roman times. The couriers were sent up to the peak of the Etna to get some ice for the patricians for their flavored ice desserts. For another dessert, for the granite one also needs ice, literally it is flavored grated ice. Sicilians love it and eat it all the time in summer.

Invitation for dinner

On the occasion of the opening of the restaurant, the Lucullus Gastronomy club organizes a dinner on February 4 and 5 from 19.30.
Admission fee is 6500 Ft/person (2 people 12800 Ft, 3 people 19,000 Ft, 4 people 24,000 Ft).
Register at elnokseg@lucullusbt.hu or call +3620 240-8530