MASKS AND ILLUSIONS – LEVENTE LENDVAI’S FEBRUARY NARRATIVE CHEF’S MENU

This chapter leads into the most intense time of the year. It speaks of freedom, playfulness and blurred boundaries – that brief moment when everything is still allowed, before the quieter season of Lent arrives.

At the heart of the February story stands carnival: the farewell to winter, masks, transformation and the celebration of the senses. At this time, the world is not always what it seems – and this is exactly what the menu’s philosophy is built upon.

The concept is shaped around illusion and play. The dishes offer unexpected twists both visually and in flavour: savory dishes in sweet forms, dessert-like yet boldly savory compositions, hidden textures and surprising pairings. The focus is on the experience.

The selection of ingredients closely follows seasonality and carnival traditions. The doughnut appears in a new interpretation – in both sweet and savory forms. Game meats – pheasant and venison – bring structure and depth to the courses. All of this is complemented by the rich, warming world of chocolate.

This menu is about courage. About daring to play, to be surprised, and to step outside familiar boundaries for a moment.

Appetizer

Beef carpaccio with pickled wild garlic and farmhouse cheese

The delicate elegance of the thinly sliced beef carpaccio is lifted by the vibrant freshness of pickled wild garlic. The creamy farmhouse cheese adds depth with its gentle saltiness, balancing the natural flavour of the meat with bright acidity.

Soup / Warm starter

Pheasant consommé with quail egg, crisp vegetables and pheasant-filled dumplings

The crystal-clear pheasant consommé carries the essence of classical cuisine with its concentrated yet refined flavour. The soft quail egg, crisp vegetables and house-made dumplings come together in a complex yet perfectly balanced course.

Main course

Venison loin with blackberry chocolate jus, potato doughnut and beetroot

The noble flavours of the perfectly prepared venison loin are enhanced by the finely layered character of the blackberry chocolate jus. The crispy potato doughnut adds texture, while the earthy sweetness of beetroot creates a harmonious balance.

Dessert

Plum dumpling with chantilly and white chocolate

This modern interpretation of the classic plum dumpling pairs natural fruit acidity with the silky softness of chantilly cream, while white chocolate provides an elegant, gently sweet finish.