SPRING AWAKENING — LEVENTE LENDVAI’S MARCH NARRATIVE CHEF’S MENU

The March chapter speaks of a quiet yet powerful transformation. The weight of winter slowly lifts from the landscape, light reclaims the days, and the first vivid green shoots break through the soil. This period carries both Lenten purity and a sense of renewal — a month of new beginnings and fresh energy.

The menu moves away from heavy winter structures toward lighter, cleaner expressions. The focus is on freshness, chlorophyll-rich vegetables, tender meats and natural acidity. Flavours are livelier, textures fresher, and the plates visually reflect the dynamism of spring.

The ingredients are the season’s first messengers:

• Wild garlic — intense, green, untamed aromatics, the essence of spring.
• Lamb and rabbit — elegant, fine-grained meats that gain special relevance as Easter approaches.
• Egg — the symbol of rebirth, appearing in both classic and modern forms.

This menu is about awakening — the moment when nature, and with it we ourselves, gathers new momentum.

Starter

Smoked sturgeon with fresh sugar snap pea salad and homemade horseradish cream

The delicately smoked sturgeon provides a refined yet distinctive base. The crisp sugar snap peas and the gentle heat of the homemade horseradish cream create a vibrant balance.

Soup

Rabbit “csorba” soup with lovage and potato dumplings

A light yet deeply flavoured rabbit csorba reflecting the transition into spring. Fresh lovage adds bright green aromatics, while the soft potato dumplings round out the composition.

Main Course

Lamb rump with pearl barley risotto and wild garlic pesto

The tender lamb rump’s clean, elegant flavour is highlighted by the creamy texture of pearl barley and the vivid green character of wild garlic pesto — a dish embodying springtime elegance and natural harmony.

Dessert

Egg liqueur floating island (poached meringue with vanilla custard)

A refined interpretation of the classic floating island. Silky vanilla custard and airy meringue are enriched by the subtle aroma of egg liqueur — a clean yet celebratory finish.