We remembered a trip we made to Piedmont a few years ago where we tried a ‘fonduta’ and it inspired us to create a brand new dish, exclusive to Costes.

A fonduta is similar to the better known Swiss creation of fondue and normally uses fontina cheese but we were keen to add our own twist to it and preferred to use a slighter leaner cheese so went with Tomme de Savoie instead. To keep the north-western Italian theme, we serve it with agnolotti pasta, made from chestnut flour and semolina. The agnolotti, as tradition dictates, is hand-rolled in our own kitchen the day we serve it and you’ll be able to taste the freshness straight away as your teeth first sink into its nutty texture. The pasta itself is stuffed with a chestnut-based filling and we obviously serve it ‘al dente’. And just before it leaves the kitchen and makes its way to your table we finely slice some splinters of local chestnuts over the pasta and add some freshly-steamed savoy cabbage into it.

And now for the final touch. When your friendly waiter arrives at your table he’ll be carrying this mouth- watering plate consisting of beautiful, fresh seasonal ingredients in one hand and his trusted grater in the other, ready to complete your food with the unique flavor of the world-famous Alba White Truffle.

Our Hand Rolled Chestnut “Agnolotti” with Fondue Sauce and Grated White Truffle is a vegetarian dish and at present we recommend eating it accompanied by a glass of Veresföld Chardonnay - N.A.G. Mátraalja 2010.

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Address: H-1092 Budapest, Ráday utca 4.

Phone: +36 1 2190696 (we take calls from 9.00 am to 19.30 pm every day!)