Virtu Chef Levente Lendvai explores fresh summer culinary trends

Chef Levente Lendvai of the restaurant Virtu describes a shift in summer culinary trends, moving away from smoky, charcoal-grilled flavors toward fresh, acidic, and vibrant combinations. The approach emphasizes seasonal ingredients, following the short lifecycles of various fruits and vegetables.

A key element of this year's menu is the use of sauces to enhance high-quality base ingredients. For example, a chicken breast dish features a roasted chicken velouté with truffles, curry, and lime leaf, paired with grilled zucchini and grapefruit. Lendvai also highlights the use of fruit in savory contexts, such as pairing chicken with grapefruit, duck with peach, or beef with raspberry, to utilize the fruit's acidity rather than its sweetness.