GOLDEN HORIZON – CHEF LEVENTE LENDVAI’S SUMMER NARRATIVE TASTING MENU

Above the city, summer is in full bloom, and from the height of the 28th floor, the breathtaking panorama of Budapest is bathed in radiant, golden sunshine. Throughout the summer months, VIRTU's kitchen celebrates the purest and most vibrant energies of the high season, while evoking the nostalgia of cherished summer memories. Levente Lendvai's seasonal narrative is inspired by the finest treasures of the gardens, the iconic meeting points of Hungary's waters and landscapes, and the warmth of family kitchens—presented with the restaurant's signature contemporary elegance and the deepest respect for tradition.

The gastronomic journey begins with a starter that is rich in texture yet remarkably refreshing. The deep character of carefully pressed, tender pork is perfectly balanced by the garden-fresh vibrancy of a young summer bean salad. Freshly grated horseradish completes the composition with its lively, piquant intensity, instantly awakening the senses in the July warmth.

The next course presents a bold and unconventional fusion that connects Hungarian traditions with the elegance of the seaside. The comforting, classic flavors of a silky kohlrabi and sour cream soup are unexpectedly elevated by the saline freshness of black mussels, evoking the Adriatic coast. Crisp green apple brings bright acidity and pure fruitiness, lifting the dish into the realm of contemporary fine dining with remarkable lightness and finesse.

The main course reimagines one of the most iconic memories of Hungarian summers above the clouds. Perfectly prepared, succulent “Balaton Hake” is paired with an exceptionally elegant roasted potato velouté, offering a deeper and more concentrated expression of the beloved classic side dish. The unmistakable freshness of summer and the authentic atmosphere of the lakeside are completed by the crisp, tangy notes of traditional Hungarian fermented cucumber.

As the story reaches its finale, the most beloved flavors of childhood evoke the carefree spirit of warm summer evenings. Handmade apricot-filled dumplings are embraced by rich brown butter infused with the aroma of toasted walnuts, while a delicate drizzle of elderflower honey provides a silky, sweet farewell kiss to the menu.

Appetizer

Pressed pork, Summer Shelled Bean Salad, Fresh Horseradish

Soup

Kohlrabi soup with sour cream, black mussels and green apple

Main Course

“Balaton Hake”, roasted potato velouté, fermented cucumber

Dessert

Apricot dumplings served with browned butter and elderflower honey