Textúra

A very high-class restaurant. The way the dishes are presented is amazing. Every dish we chose was delicious and excellent. The service is excellent, courteous and wonderful. A restaurant we will happily return to.

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.

On my solo trip to Budapest, I wanted to have good food. Textúra was a great choice in that regard. I chose to eat a la carte, and I had a beef sirloin along with some complementary appetizers on the house. The appetizers were a nice surprise, very tasty. I especially enjoyed the bread with butter. The beef sirloin was cooked perfectly, and the combination of flavours on the plate especially made it stand apart from other similar cuts I've had in other places. The complementary dessert, while I do not remember what it was, was also a very nice addition. While the portions seem small, I was hungry when I got there and full when I left. To drink, I had one glass of Sauvignon Blanc and one glass of red wine recommended by the waiter. Very good recommandation, went well with the meal. Service was outstanding. It was a very, very pleasant experience in that regard, the waiters will treat you very well even as a tourist that does not look like a rich person. Overall, one of the best restaurant experiences in Budapest, I truly recommend it for fine dining!

Business lunch - excellent fine dining dishes at a reasonable price. Might just take too long on a workday, almost 1.5 hours. Bit dark inside in general.

Service, food, wine pairing, food, food and food were all super amazing. The 4 course and pairing was everything to expect from a Michelin restaurant. Got to get that star soon! And the price was super affordable for such a good restaurant

Textura is the sister restaurant of the Michelin star Borkonyha Winekitchen. Textura uses local produces and brings back old, traditional cooking methods such as poaching, smoke-curing and confiting combined with techniques and ingredients of international cuisines. The result is a kitchen which is not afraid to experiment. Ákos Sárközi is the executive chef of both restaurants and continues to excel with innovative and creative dishes. For my starter I had the soup: Citrusy chicken ragout soup with tarragon. For my main I had the Mangalica duet, Savoy cabbage, and beetroot. Mangalica is a Hungarian pig breed. The soup was packed with flavor and the pork was top notch, although you have to be a fan of beetroot since there was a heavy portion of it. The beetroot slices complement the pork well though. You are provided fresh bread and homemade butter to start as well as a starter bite (mine had a piece of smoked fish which was delicious) and various sweets after dinner is over.

How does this place not have a Michelin Star? We arrived at this restaurant from a recommendation of a friend without a reservation. There were no tables available, but they were able to fit us at a bar area. We chose the 8 course with wine paring for dinner. Each plate was exquisitely prepared and served. Each bottle of wine had the history and location of the vineyard explained before pouring. The service was phenomenal! We were taken care through the entire journey. For walking in and going on a food journey like that it was truly memorable. Bottom line, if you’re in Budapest you must go and eat here!!!

Thoroughly impressed. Nicely designed space, not too loud, not dead silent either. Four of us shared almost everything on the menu between us. All dishes were very well plated, thoughtfully crafted and very very tasty. I have no hesitation in recommending this restaurant.