I left Corvin Gastro Pub with rather mixed feelings. There were some lovely surprises, but also a few disappointments that made the overall experience less enjoyable than I had hoped.
The absolute highlight was the duck thigh fillet stuffed with plum, goat cheese and garlic confit. The beautifully golden skin was wonderfully tender, while the meat underneath was incredibly juicy and almost melting in the mouth. I genuinely loved this dish, and it was easily one of the best pieces of meat I had during Restaurant Week.
Unfortunately, the starter was far less successful. With duck breast tartare and baby octopus as the other choices, I found it disappointing that the only more approachable option had already run out. The grilled vegetable tower with smoked mozzarella offered as a replacement was underwhelming. The mozzarella had a rather rubbery texture, while the vegetables lacked flavour and juiciness. The herbs were so overpowering that the other ingredients barely came through.
The Gundel-inspired mille-feuille was beautifully presented, and I enjoyed its interplay of textures, although I had hoped the rum-raisin pearls would bring a little more acidity and a satisfying burst of flavour. The blue cheese and walnut cheesecake, however, was extremely dense, with an overpowering combination of sweetness and strong cheese flavour. Despite generally enjoying blue cheese, neither of us could manage more than a taste.
I appreciated the creativity behind the menu, but at times I felt the elaborate presentation promised more than the flavours delivered.
The staff were genuinely friendly, although being seated directly beside another couple despite plenty of available tables, with strong air conditioning blowing towards us, made the experience less comfortable than it could have been.
Despite the mixed experience, that remarkable duck dish alone might tempt me to return, in the hope of discovering something equally delightful.
Franciska
- Saturday 17/10/2026