Geometric shapes, plentiful wooden elements and contemporary design solutions blend into a unique but harmonious setting at Textúra, recently opened by Borkonyha founders Tamás Horváth and Zoltán Kalocsai. For this new operation, they have teamed up with head chef of Borkonyha, Ákos Sárközi, who is now part of the Textúra management.
Since the trio earned the highest of gastronomic accolades, a Michelin star, in 2014, their brand has been getting stronger, resulting in a full house at Borkonyha for several weeks at a time.
To experiment further with creative contemporary cooking and cater to guests who can’t reserve a table so far in advance as is necessary at Borkonyha, Textúra is the answer. But it’s not a secondary alternative to its award-winning predecessor. While both restaurants are geared towards Hungarian cuisine, at Textúra the choice of ingredients is slightly more avant-garde, with the braver implementation of innards. Portions are also bigger, like in a bistro.
The presentation of Textúra dishes, the fusion of colours and textures, are elevated here to an artistic level. Courses are available both à la carte and as part of a dégustation menu. Duck-liver mousse comes with Savoy cabbage (4,150 forints) as a starter – this creamy favourite resembles the restaurant’s interior design in its artful representation.
The mushrooms with apple spaghetti (2,750 forints) leaves a fresh flavour on the palate. Then scallops and a pinch of pine nuts complement the creamy leek soup (1,950 forints), an elegant treat with a silky-smooth texture.
A popular dish among the mains, beef is infused with mustard sauce and served with a few mustard seeds, fried carrots and soft brioche (4,850 forints). Carnivores can also order soft veal, presented with quince, celery and offal (4,950 forints). Fresh fish is on the menu as a lighter treat and comes with potatoes and anchovies (5,850 forints).
To crown any given meal, guests can choose from three types of desserts: crunchy white chocolate is accompanied by celeriac and quince (1,950 forints), then there is also rose-hip sponge cake (1,850 forints) and a pink-hued beauty, ruby chocolate with raspberry and champagne (2,350 forints).
This synergy of cute design and culinary delights allows for a prime-level dining experience. And the successful team behind the concept is a guarantee of consistent quality, whether it’s for a lunch or a dinner event.
