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message from the chef

While our menu highlights the essence of each chef’s creation, we will be delighted to adjust or tailor it for you, offering more dairy-free, vegetarian, and gluten-free options. We invite you to share your preferences with us — you never need to compromise where a little flexibility is the solution.

VIRTU HERITAGE TASTING MENU

Discover Hungary through its finest ingredients and authentic dishes!
VIRTU offers a 4-course tasting menu that showcases the very best of Hungarian culture and cuisine.
Make the most of your visit and explore our culinary heritage!

WELCOME SNACKS
FIRST COURSE
Duck liver with Tokaji Aszú and Aunt Ilonka’s brioche

Carassia Classic Brut Pezsgő - Carastelec

SOUP
Palóc-style goulash with roasted beef cheeks and green beans

Világi Blaufränkisch Terroir Selection - 3 Rivers Valley

MAIN COURSE:
Sturgeon from Keszthely with orda cheese gnocchi and champagne sauce

Edvi Illés Signature Rózsakő - Badacsony

– or –
Mangalica pork neck with stew sauce, parsley noodle and cucumber salad

Sebestyén Bull’s Blood - Szekszárd

DESSERT
VIRTU Somlói Triffle (walnut, chocolate, vanilla)

Zsirai Szamorodni - Tokaj

PETIT FOURS

Chocolate truffle with black truffles (7)

Cinnamon-plum pâte de fruit 

Pumpkin seed praline with white chocolate (7, 8)

29 900 HUF/PERSON

+ Wine pairing
19 500 HUF/person

We are pleased to accommodate a variety of dietary needs and preferences.
For the tasting menu, we kindly ask you to order experience for the entire table collectively.

Starters

Soup

MAIN COURSES

VIRTU EXCLUSIVE & SEASONAL PREMIUM OFFER

Ice creams

Sweets

Should you have any food allergies or sensitivities, we kindly advise you to consult with our staff. Please note that, in addition to the listed ingredients, our dishes may contain trace amounts of other allergens.

Allergens: 1 gluten; 2 crabs; 3 eggs; 4 fish; 5 peanuts; 6 soybeans; 7 milk; 8 nuts; 9 celery; 10 mustard; 11 sesame seeds; 12 sulphur dioxide; 13 lupins; 14 molluscs; 15 spicy

Our prices are in HUF and include VAT. 15% service charge will be added to the final bill.

Chef: Levente Lendvai
„Young Chef of the Year – Michelin”