THE FULFILLMENT OF SPRING – LENDVAI LEVENTE’S MAY NARRATIVE CHEF’S MENU

In May, nature finally sheds its winter sleep, and the landscape above Budapest transforms into a vibrant, fresh green panorama. This month, VIRTU’s kitchen places spring’s finest messengers at the heart of the story: crisp asparagus, juicy strawberries, and tangy rhubarb. Lendvai Levente’s May narrative tells a story of awakening, the scent of gardens, and the pure power of ingredients—presented with modern elegance and deep respect for the land.

The backbone of the menu—asparagus—arrives once again from the Vetter Farm in Csengele. These exceptional vegetables, born from the harmony of sandy soil and expertise, are personally delivered to our kitchen by Boldizsár Horváth, founder of Farm 2 Fork, ensuring uncompromising quality that defines each of our dishes.

The gastronomic journey begins with a light yet characterful starter: warm, smoked trout paired with elderflower vinegar asparagus salad from Csengele. Its lively acidity and floral aromas evoke the dewy freshness of May mornings.

In the next course, spring’s most essential ingredient takes center stage—elevated with VIRTU’s signature twist. The silky asparagus cream soup is balanced by the deeper, fermented notes of lacto-fermented asparagus, while crispy sweet bread brings warmth and a touch of artisanal tradition to the plate.

The main course celebrates the region’s rich flavors and the chef’s creativity. Guinea fowl breast is served with roasted asparagus, its earthy notes enhanced by the bold character of Tolbán blue cheese sauce. The composition is completed by the unexpected yet harmonious sweetness of strawberries, recalling the abundance of May gardens.

To conclude, guests are treated to a modern interpretation of a classic pairing: rhubarb pie with its tangy, fruity profile meets cool vanilla ice cream, while roasted almonds provide a textured, nutty finish. This dessert is more than just a dish—it is the sweet, carefree nostalgia of May afternoons, enjoyed 28 floors above the city.

@virturestaurant Májusban a természet végleg leveti téli álmát, és a budapesti panoráma felett vibráló, friss zöldbe öltözik a táj. 🌿🏙️ Ebben a hónapban a VIRTU konyhája a tavasz legnemesebb hírnökeit, a harsogó spárgát, a lédús epret és a fanyar rebarbarát állítja a történet középpontjába. 👨‍🍳 Lendvai Levente májusi narratívája az ébredésről, a kertek illatáról és az alapanyagok tiszta erejéről mesél modern eleganciával, mégis a hazai föld iránti mély alázattal. 🌾🇭🇺 ☁️ Éld át a tavaszt 120 méter magasan a város felett, és foglald le asztalod most! 🥂📅 #MICHELINguide2025 #GaultMillau #budapestétterem #skyrestaurant ♬ eredeti hang - virturestaurant

Starter

Warm smoked salmon trout with elderflower vinegar asparagus salad

Soup

Cream of asparagus soup with fermented asparagus and crispy brioche

Main Course

Guinea fowl breast with roasted asparagus, blue cheese sauce from Tolbán, and strawberries

Dessert

Rhubarb pie with vanilla ice cream

@virturestaurant Tavaszi frissesség egyetlen tányéron: kóstold meg a langyos füstölt lazacpisztrángot bodzaecetes spárgasalátával! 🌱 Éld át a kulináris ébredést 120 méter magasan Budapest felett, és foglald le asztalod a VIRTU-ba még ma! ✨ #MICHELINguide2025 #GaultMillau #budapestétterem #skyrestaurant @levente_lendvai ♬ eredeti hang - virturestaurant