THE FIRST TOUCH OF SUMMER – LENDVAI LEVENTE’S JUNE NARRATIVE CHEF’S MENU

In June, warm sunlight slowly takes over the city skyline, while the panorama of Budapest glows in the vibrant, lively colors of early summer. This month, the kitchen of VIRTU places the exciting contrast between summer freshness and deep, rich flavors at the center of its story. Levente Lendvai’s June narrative speaks of the purity of waters, the refreshing acidity of summer fruits, and the richness of the forests – all presented with modern elegance and rooted in Hungarian gastronomic traditions.

The gastronomic journey begins with an exceptionally clean and refreshing starter: the firm texture of marinated pike-perch is accompanied by the crispness of cucumber and the subtle yet distinctive sharpness of icicle radish. This composition is a perfect response to the warmth of June, instantly evoking the freshness of waterside landscapes with its pure flavors.

The story continues with a contemporary reinterpretation of a true Hungarian summer classic. The vibrant tartness of cold sour cherry soup is softened by silky homemade coconut yogurt. The cool, refreshing acidity is balanced by the textured crunch of roasted almonds, elegantly bridging the gap between tradition and modern, light gastronomy.

The main course celebrates classical techniques and respect for ingredients. Alongside the full-bodied, deeply flavored red wine beef ragout arrives one of the forest’s umami-rich treasures: slow-roasted porcini mushrooms, whose earthy notes create perfect harmony with the meat. The robust yet refined character of the dish is completed by an aged cheese potato croquette with a crispy exterior and creamy interior.

At the end of the story, the lightness of summer evenings awaits the guests. The cloud-like delicacy of strawberry pavlova and the juiciness of fresh strawberries meet the noble, lightly tannic aromatic world of black tea. This dessert is not merely a dish, but the carefree elegance of early summer moments enjoyed 28 floors above the city.

Appetizer

Marinated sea bream with snake cucumber and ice radishes

•  Wine suggestion: Joseph Drouhin - Chablis (Chablis, France)

Soup

Cold sour cherry soup with homemade coconut yogurt and roasted almonds

•  Wine suggestion: Béres Brut Hárslevelű (Tokaj, Hungary)

Main Course

Red wine beef ragout with slow-roasted porcini mushrooms and aged cheese potato croquettes

•  Wine suggestion: Quinta de Cidro - Touriga Nacional (Duero, Portugal)

Dessert

Black tea-infused strawberry pavlova

• Wine suggestion: Schrank Artisan Sour-cherry liquor