Somlói Galuska: A Classic Only 66 Years Old

If one had to name an iconic and widely loved Hungarian dessert, somlói galuska would certainly come to mind for many people among the very first. It is therefore quite surprising that this beloved classic is only 66 years old – it was not born at the turn of the century, but in communist Hungary in the 1950s.

The origins of somlói galuska are closely linked to the legendary Gundel Restaurant. Its creator was Károly Gollerits, the restaurant’s iconic head waiter, while the idea was brought to life by József Béla Szőcs, who had learned his craft at the famous Gerbeaud confectionery and later became Gundel’s master pastry chef.

The Story Behind the Name

The new Hungarian dessert was named after Somlyó Hill in Fót. But then why is it not called “somlyói galuska”? To find the answer, we must travel – at least in our imagination – all the way to Brussels. In 1958, the dessert was presented at the Brussels World Expo, where it achieved great success and even received a professional award. However, Hungarian spelling was not the organisers’ strong suit, so the letter “y” was omitted, and the name somlói spread in this form ever since.

A Modern Interpretation at VIRTU

VIRTU’s chef, Levente Lendvai, has reimagined this classic dessert. At its heart lies a delicate vanilla cream, layered with chocolate and walnut sponge cake, complemented by crispy wafer crumble for added texture. The entire creation is coated in a glossy cocoa chocolate glaze, giving it a refined, elegant finish.

VIRTU’s somlói is served with walnut ice cream and golden raisins cooked in rum, offering a perfect balance between tradition and contemporary fine dining.