“Beluga Catcher” - sturgeon caviar with shrimp salad
“Beluga Catcher” - sturgeon caviar with shrimp salad

“Beluga Catcher” - sturgeon caviar with shrimp salad
This refined cold seafood starter takes its name from Vízafogó, a historical district of Budapest where sturgeons—once prized for their caviar—were traditionally caught. The name evokes both cultural heritage and a sense of culinary discovery, making it an ideal dish for international guests seeking local stories on their plate.
At the center of the dish is a creamy salad made with brown river prawns and fresh cream cheese, enriched with finely chopped marinated cucumbers and crispy shrimp elements. The salad is soft and silky, balanced by a fresh, citrusy tang.
The crowning element is a langoustine tail—a delicacy reminiscent of baby lobster—gently marinated in a light citrus brine. Its sweet and delicate texture harmonizes perfectly with the richness of the prawn salad, adding elegance without overpowering the base.
A small spoonful of caviar brings briny depth and a touch of luxury, subtly contrasting with the creaminess of the dish and enhancing the overall complexity.
This refreshing seafood appetizer offers a light yet flavorful introduction to the VIRTU tasting experience, ideal for lovers of shellfish and ocean-inspired cuisine. It’s a perfect choice for those seeking a unique prawn-based dish in a fine dining setting, where Hungarian tradition meets contemporary culinary artistry.
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