Tortuga Restaurant

Tortuga is the gastronomic heart of Minaro, where the character of the Tokaj wine region meets a Central and South American-inspired world. It is not classic fine dining, but a consciously built yet naturally operating kitchen — where every flavor is driven by intention.

The menu builds on both memory and reinterpretation. Dishes start from familiar foundations, then subtly move beyond expectations. A ceviche, a reimagined goulash or a refined vegetable composition all reflect the same philosophy: clean flavors, precise balance and a confident presence.

The venison loin stands out as a signature dish, capturing the spirit of the place — where the raw, natural character of the Zemplén landscape meets the depth of Hungarian cuisine and a contemporary, refined approach.

Among the desserts, the cottage cheese–apricot–smoked vanilla–cardamom composition is particularly distinctive: both nostalgic and modern, saying exactly as much as it needs to.

Tortuga does not explain — it lets the flavors speak.

Buffet Breakfast & Dinner

The Minaro buffet offering follows the same philosophy as the overall gastronomic concept: generous yet thoughtful, familiar yet elevated in quality.

Our buffet is available not only for hotel guests but also for external visitors with prior reservation.

Both breakfast and dinner offer a diverse selection, where classic dishes and lighter, fresher options naturally complement each other. Freshly baked pastries, hot dishes, vegetables, salads, and desserts rotate — everything served in a way that truly enhances the experience.

The selection is not built on excess, but on balance: well-known flavors presented in a more refined way, aligned with the Minaro spirit.

Morning sets the tone, while dinner brings closure — two different rhythms guided by the same philosophy.

Breakfast(in two seatings):
07:30–9:00
9:00–10:30

Dinner (in two seatings):
18:00–19:30
19:30–21:00

À la carte experience at Tortuga Restaurant

The à la carte menu is the most direct expression of Tortuga’s philosophy. Dishes are not presented as isolated plates, but as part of a continuous experience where flavors, textures and proportions build on one another.

The selection moves naturally between lighter, fresher directions — such as ceviche — and deeper, more character-driven dishes, including game and Argentine Angus steak. Vegetable and plant-based dishes also play a key role as an integral part of the concept.

The venison loin stands out as a signature, bringing together the character of the Tokaj landscape and Hungarian cuisine in a more contemporary, refined form. Similarly, the cottage cheese–apricot–smoked vanilla–cardamom dessert reflects this same thinking: rooted in tradition, yet offering a new perspective.

À la carte lunch: 12:00–15:00

Tokaj wine specialities

The wine selection is one of Minaro’s defining layers — deeply connected to the region, yet reaching beyond it. At its core stands the Tokaj wine region: Furmint, Hárslevelű, Yellow Muscat and Aszú wines from renowned producers such as Szepsy, Zoltán Demeter, Oremus or Mariasy, ranging from classic styles to more modern interpretations.

At the same time, the wine list consciously opens towards the international scene. Alongside other Hungarian regions, iconic wine areas such as Burgundy, Tuscany and key New World regions are also represented — a selection designed not only to showcase, but to inspire.

Sparkling wines and champagnes receive special attention: from Tokaj sparkling wines to prestigious international houses, offering a range that moves naturally from a light aperitif to a more complex wine pairing experience.