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In the continuation of MENÜ we ran away to far lands. Traveling for half a year we wanted to revive what we searched for during the making of the first volume: the chance to connect through food. While the first part is a collection of recipes and stories from Budapest-centered people, MENÜ 2 is a countryside and foreign look at the lives of our Hungarian friends who move around with a familiarity in the world. We looked for the possibilities of another life during warm visits and all recipes guard the essence of these. We ate beef cheeks cooked in vermouth in Barcelona, we went mushroom-picking in the Pilis, or we got to know how the original catfish-paprikas is made in Tordas. This time we voyage on the whole spectrum of food-making so simplicity and the well thought through menus get along well side by side.