We imagine Borkonyha as a combination of a French bistro and a contemporary Hungarian family restaurant. The name Borkonyha is evocative, with a wide, flexible wine list, delicious food and personal, informal service. Of the 200 predominantly Hungarian wines – from one-hectare farmers to the best-known winemakers – 48 can always be tasted by the glass, while at one end of the room there is a temperature-controlled wine rack for storing and ageing 1200 bottles. Our cuisine is based on fresh ingredients, sourced daily, and a weekly or fortnightly changing menu on the blackboard. We found a professional partner for all this in chef Ákos Sárközi, who has been by our side from the very beginning of the kitchen’s planning. His experience and credibility mean a lot to us, and in March 2014 the Borkonyha was awarded a Michelin star. The idea of opening the Texture restaurant has been with us for several years. We wanted to create a restaurant next to the Michelin-starred Borkonyha that would bring back the informality and directness that characterised the place and the team when it opened. Texture will be a place where playfulness, experimentation and discovery can be part of everyday life. Our kitchen will use local ingredients and hark back to old traditional processes such as abalone, smoking and confit, and combine this with international ingredients and techniques. The result will be an experimental cuisine, guaranteed by the personality of our partner Ákos Sárközi, the executive chef who runs both restaurants.