VINEYARDS AND SUNSHINE - Levente Lendvai's September narrative chef's selection

In September, the early-autumn light grows softer and deeper above the city, and the Budapest panorama unfolding at the height of the 28th floor slowly reflects the golden warmth of the harvest vineyards. This month, the VIRTU kitchen places the noblest traditions of Hungarian wine culture, the anticipation-filled moments of the harvest, and the concentrated flavours of ripe fruit at the heart of the story. Levente Lendvai's September narrative speaks of the richness of the vineyards and the harmony of elegant acidity and ripe textures – expressing the treasures of the Hungarian landscape in the language of the most refined contemporary gastronomy.

The culinary journey begins with a bold and layered starter: the silky Nógrád stracciatella, a tribute to Hungarian craftsmanship, with its soft milkiness creating the perfect canvas for the taut, clean flavour of premium red tuna. The composition is elevated by a sweet, deep-toned port reduction and the treasure of early autumn, the honey-sweet fresh fig, evoking both southern elegance and the mood of the Hungarian vineyards.

The journey continues as the essence of the harvest season takes shape in an endlessly refreshing yet surprising form. The juicy, vibrant fruitiness of the grape gazpacho is made invigorating by the clean crunch of cucumber. The cold soup is counterpointed by the characterful notes of finely salted, creamy goat cheese, forming an elegant bridge between fresh fruit acidity and fuller, more rustic tones.

The main course reveals the noblest face of grape and wine, paired with the treasures of the sea. Alongside the taut, tender monkfish arrives a silky, elegant Riesling risotto that carries the mineral depth of the vineyards. The refined lightness of the plate is provided by the airy chervil foam playing with anise notes, while the crisp, refreshing acidity of the pickled green grapes brings the pure energy of the harvest to life with every bite.

As the story draws to a close, the autumn gardens and the world-famous heritage of Tokaj-Hegyalja meet above the clouds. The deep, warm sweetness of the silky-smooth caramel pear mousse is raised to its peak by the refined, honeyed, botrytised character and delicate acidity of the noble Tokaji Szamorodni jelly – a worthy and unforgettable finale to the harvest journey at a height of 120 metres.

Starter

Nógrád stracciatella with red tuna, port reduction, and figs

Soup

Grape gazpacho with cucumber and goat cheese

Main Course

Monkfish with risotto, chervil foam, and pickled green grapes

Dessert

Pear mousse with caramel and Tokaji Szamorodni jelly