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To mark the milestone, chef Levente Lendvai has created a new winter menu, where emotionally resonant, grandmother-inspired flavors meet the clean, contemporary techniques of modern Hungarian cuisine. The intention behind the selection is to tie the festive spirit not to a single date but to a feeling, conveying the sense of being at home from the very first bite.
“My grandmother’s kitchen was the place where I first understood what a memory tied to food really means. In the winter menu, I wanted to recreate that experience in a modern form — while preserving the purity of Hungarian flavors,” said chef Levente Lendvai.
The winter menu at Virtu presents a culinary journey where nostalgia is not about longing for the past but serves as inspiration. Each dish evokes the comfort of home and showcases the finest Hungarian ingredients, while plating and preparation reflect the world of contemporary fine dining.
The experience begins with a playful reinterpretation of körözött, served in a crisp homemade wafer cone filled with tangy sheep’s curd cream mixed with sweet kapia pepper, garlic confit, and fresh herbs. The contrast of creamy filling and crisp texture offers a light and familiar prologue to the menu.
The next starter, a chilled tomato consommé, celebrates purity and clarity. The translucent essence of fresh tomatoes is brightened with house-made basil vinegar and parsley oil, with fresh herbs adding an elegant lift, opening the door to the fresh, refined side of Hungarian cuisine.
Mushroom consommé takes center stage as a winter signature. Porcini, shiitake, wood ear, and roasted button mushrooms combine to create layered aromatics. Gluten-free porcini-parsley dumplings and roasted king oyster mushroom stems add nearly pasta-like texture, while marinated mushroom caps introduce refreshing acidity. Remarkably, the dish is fully vegan and allergen-friendly.
Plant-based richness continues with a cashew-based vegan cheese appetizer. Prepared with agar-agar for an authentic, sliceable consistency, the cheese is paired with slow-roasted beetroot at its core. Quince cream and marinated beets bring vivid color and natural sweetness, offering a festive yet modern contrast.
The centerpiece of the menu pairs succulent sous-vide duck breast with foie gras. Crispy skin and velvety richness are elevated by a surprising element: a vanilla parsnip tarte. Thyme-infused pastry, parsnip filling, vanilla cream and blackcurrant jelly create layered sweetness that delicately balances the duck’s savory depth. The foie gras appears in two interpretations, freshly seared and as a smooth velouté, enriching the textural experience.
For dessert, an iconic Hungarian cake receives a modern transformation. The Eszterházy-inspired composition layers light walnut and silky vanilla cream alongside pear marinated in szamorodni wine. The fruit’s refreshing acidity creates an elegant balance, while the Tokaj wine aromas blend seamlessly with the walnut-vanilla profile.
In its first two years, Virtu has secured a strong place on Budapest’s culinary map — not only due to its height but its philosophy. The combination of modern Hungarian cuisine and panoramic city views has made the restaurant a regular choice for those seeking a special experience.
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