I began life as a sailor. For five years I served on board ocean-going ships, and then one day I got bored with the incessant rocking and rolling beneath my feet. The adventure had worn thin. I stepped ashore and decided to open a restaurant - the kind of place where everything would be done differently. If other places charged an arm and a leg for their dishes, ours would be dirt cheap; if the dumplings were bite-sized in other places, ours would be as big as boulders. I would create a world of savoury soups and spicy sauces; a world where everything was opulent and bountiful, with plates piled high with good things, the larder shelves creaking with home-bottled produce; a world where my guests would feel at home, just as if they were sitting in their grandmother's kitchen. My own grandmother was called Náncsi (Nanchie), by family and friends and it is in her memory that I named my restaurant. After that, I set about the task of finding a chef. It had to be the right person: someone who shared our philosophy on food, and who would be able to send the guests home replete and thoroughly content.

Frigyes Schädler

Sophie Schädler

Franci Schädler

Eva Schädler







Our daily offer

from the 10th of September

(Friday):
Soups:
 

Hungarian black truffle cream soup, in cup
with goose liver cream flavoured toast
1250.-

My mother’s green pea soup
with tender carrot and small buttered noodles.
980.-
Cockerel soup
with hungarian liver dumpling
850.-


Cold starter:

San Daniele ham with fresh figs
Thin sliced, 16 months matured italian ham,
served with honey sweetened fresh figs.
A real gourmet delicacy.
1480.-

Aubergine cream
Parfumed with a little garlic and lemon then mixed
with cubes of red californian pepper.
We offer toasted rye bread, black olives and tomato to it.
650.-

Main courses:

Burgundy beef stew (Boeuf Bourguignon)
One of the real home-made traditional french dishes.
Braised in old iron pot, in red wine, with fresh herbs, mushroom,
bacon, small onions and carrot.
We offer slices of home-made grilled Hungarian dumplings to it,
so that you can mop up its delicious gravy.
2650.-
Fresh Saibling grilled, with butter steamed vegetables
This Saibling is a type of arctic trout, living in crystal clear
and ice cold waters of North Norway.
Extremely delicious, soft and tender fish, in whole.
It’s worth to taste.
2750.-
Delicious duck legs, braised in their own grease,
in old iron-pot
Prepared with lots of vegetables and parfumed with herbs.
It’s worth to mop up the gravy with fresh bread.
2450.-
Oven baked Hungarian savoy cabbage
Prepared with fresh spring savoy cabbage leaves
and countryside paprika chicken.
Served with sour cream and fresh bread.
1950.-
Roasted hungarian pork
Roasted then grilled garlic seasoned slices of hungarian pork
As a company we offer mashed potato with red pepper-onion gravy.
2650.-
Oven baked crispy roast of pig
Served with steamed white cabbage
and sautéed potatoes mashed up with onion.
2750.-

Oven baked shoulder of lamb parfumed with spices
(for 2 people)
The piece of lamb was marinated in spicy oil during
a few days then braised long time to be soft and tender.
Finally baked in oven with honey and beer until auburn that’s why
its outside and scent became very attractive. It’s worth to taste.
4950.-/2 people
2475.-/ 1 person

Summer-time stuffed cabbage
with sour cream and fresh bread.
1980.-

Hungarian chanterelle stew with sour cream
served with egg gnocchi.
2350.-

Oven baked crispy trotter, in whole, for one person
Served with my Mom’s favourite potato
and home-made mixed pickles „csalamádé”.
A real home-made speciality.
2750.-

Hungarian fresh „Lecsó” in casserole
with sausage, egg and fresh bread. It’s worth to taste
with paunchy leavened gherkins.
1750.-
Honey flavoured breast of turkey
The breast of turkey is coated in a honey seasoned croute
and fried until crispy then served with fresh strawberry caramellisée and home-made potato balls.
A real speciality, recommended for the funs of strawberry.
2650.-
Wedding goose – Crispy goose leg
A crispy leg of goose, with a slice of grilled goose liver, steamed
red cabbage, in red wine stewed prune, stewed spicy apple
and sautéed potatoes mashed up with onion.
2850.-

Desserts:

Hungarian plum dumplings with „angel noodles”
With cinnamon flavoured castor sugar
980.-
Cold raspberry „Tiramisu”
It calms not only the stomach but the soul also.
980.-
Poppy-seed noodles
With castor sugar
650.-
Floating islands
with lots of vanilla and plenty of froth
640.-
 Prepared from the best belgian chocolate:
chocolate soufflé
An artful dessert for the gourmets, baked in a small crock.
A soft, warm pastry outside and a hot, liquid chocolate within.
1250.-


Play-house every Sunday on the playground.

Andy plays with kids from the Greenhouse kindergarten.





Kind rewarding letter written by a guest:

Dearest Frigyes, Zsofi, and Franciska,

My name is Brad Mullet.
My dad introduced me your restaurant back in 1999
when my wife and I moved to Budapest with our four children. My parents visited Náncsi Néni sometime in the early 90s.
My father never forgets a good restaurant—anywhere in the world.
Thank you for keeping Nánci Néni restaurant in business.
It is our favorite place to eat for special occasions.
It is our favorite place to eat with visiting guests.
It is our favorite place to eat in Hungary.
We have always had wonderful experiences with your employees too.
I like to practice Hungarian when I call to make a reservation. The people who answer the phone are always patient with me. My favorite spot in the restaurant is the kitchen table, surrounded by pickles, and old stuff...and near to the accordian player. My mom plays the accordian and she loves to hear your guy play when she comes to visit us.
I really like it that the same guys have been working for you ever since we’ve been going there. They recognize us and always take good care of us.

I noticed that the kemencében sült gyöngytyúk was taken off the menu some time ago. When I asked the waiter for it a few months ago, he said it was no longer served...so I ordered my other favorite: smucig sogor kedvence...to my surprise when my order came, there was the gyöngytyúk.
Ever since then, whenever I have asked, they make it for me...and for my guests. My compliments to your ingenious methods of accomodating your customers.
I don’t want to take more of your time by making this letter any longer so I will close.

Thank you all for keeping a fine establishment and allowing my family and guests to make many memories at your restaurant.

Isten Aldjon,

Brad Mullet