Textúra - Budapest
Textúra
Description
Images
Feedback
Delicious food perfectly paired with (extraodinary) wine. Great service, spoken with passion for food and wine Service: Dine in Meal type: Dinner Price per person: Ft 10,000+ Food: 5 Service: 5 Atmosphere: 5
Service: Dine in Meal type: Dinner Food: 5 Service: 5 Atmosphere: 5
I had high expectations of this restaurant based on all the positive reviews, but it truly lived up to my expectations. Every dish was cooked to perfection with attention to all the details. Truly a unique culinary experience! Service: Dine in Meal type: Dinner Price per person: Ft 20,000+ Food: 5 Service: 5 Atmosphere: 5
Disappointment. Undercooked duck liver with veins in their. Nothing special main course (fish with very little taste). The only exceptional item was the dessert (Kekesteto). And the service is very slow, not giving the attention that would suit to a Michelin star’s restaurant.
Textúra was one of the most wonderful, or just simply the best, culinary experience we had. We visited many 1-2-3 stars Michelin restaurants all around the world. This might just be the best. Each dish showcased the skill level of the chef on the main bites: the duck liver encased in fondant; the sorbet for palate cleanses; the sturgeon and the sirloin. And its complements demonstrate the playfulness of the chef’s approach: the duck liver with 3 different tomato based touch of sauce, sweet sun-dried dollops, Hungarian tomatoes sauce and tomato terrines; then top it with crispy herbs to create the pumpkin leaves and vine with basil olive oil for the plate as pumpkin patch. The palate cleanser played alongside 3 main ingredients: dill, cucumber and lime. It plated so beautifully and with simplicity on a cold stainless martini stemware. The cucumber-lime sorbet was delicious, it sat on top of a fluffy yogurt cloud, sandwiching a small layer of icee like a matrimonial blessing marrying the two. Bury underneath this blissful treat was just a touch of honey crispy granola. The rice crispy cucumber dill flavor cracker top the martini and at 4 sides adorned with cucumber dill gel drops. Then, the Sturgeon with its caviar almost steal the show. Another great creation mouthwatering dish. I had a tough time decided how to start this dish; caviar first, sturgeon first, the creamy lobster base sauce or the yummy fennel puree. While the deliberation was going on, the dish was finished without a trace. With just ample time, we were presented with our steak. A plate of wonder! It has many flavor of celery but you saw no green or stalk. This you taste me and you see me not game went around the sirloin like children around their grandmother. The Mille feuille was made with thinly sliced celery root au gratin style and no grease. The glazed style au-jus was flavored with celery. Then darting around the dishes were celery pickled rounds and dehydrated pieces. It just played off so well. Next one was the Apricot chamomile desert. It has a light milk anise sorbet and a mousse served with honey apricot syrup. Edible apricot fruit chew shaped as flowers and butterfly crowned the jewels the. A new discovery brought us to a small wafer hidden as reward of cleaning out your beautiful plate. Just when we think we can’t eat anymore, here comes the Petite Four. A peanut of caramel milk chocolate that is savory versus the Russian honey layered cake with a touch of mango gel. This was one fun experience. On top of this, we had the best and most patience waiter attending our table. He relentlessly answered all our questions, find out the ingredients that surprised us. Just amazing personality. The dining room was contemporary but warm, lighting was perfect, noise level even at full house wasn’t bad at all. With bottle of wine, our bills round up to about $200 a person. This is a once in a lifetime opportunity that I would come back to Budapest for this alone. Meal type: Dinner Price per person: Ft 10–12K Food: 5 Service: 5 Atmosphere: 4
Menu PDF
More information
QR-Code for the menu
