The beginning of the Corso of Szentendre, big parking, a couple of stairs downwards, patio. And at this very moment we stop rushing the casual duties. It is not too complicated.
There are seven - eight tables in the patio, more inside of course, but in the summer even if our feet get frozen we sit out there. We are about to figure out how we would be sitting around the table when the waitress happens to be there already. We cannot see Banderas yet so we ask for two tequilas that inspires us what meal should we order to rejoice ourselves.
The cheese soup is thick, soft, yellowish white delicacy with portions of cheese inside added delicious spices to it. The toast with garlic is bringing an inexplicable fascination to it.
Then we carry on browsing the menu as usual for we cannot decide. Two pages of poultry, pork, beef, fish, pasta leads one to the other. Our fantasy is turned on by the chilli - corn flavouring, but out of the courses there is only a few that has Mexican flavouring. One of us very ably chooses the chicken breast morsels stuffed with prawn casserole and garlic sauce which is escorted by meringue shaped, golden croquettes. I also get into closer relationship with the chicken: the victim is a portion of breast marinate, broiled, made more attractive by pepper and herbs, with fresh salad and grated cheese. It is really fresh!
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