Wood-roasted pumpkin, toasted seeds, Mureș pumpkin-seed oil, sour cream. 350 ml
Six plates that never leave the menu, however much the rest changes.
Wood-roasted pumpkin, toasted seeds, Mureș pumpkin-seed oil, sour cream. 350 ml
Whole trout on the griddle, roasted tomatoes, green beans, dill butter. 380 g
Cooked slowly overnight, crushed buttered potatoes, braised cabbage, apple sauce. 320 g
Mărginime porcini, cream, parmesan, parsley. Dried porcini in winter. 350 g
Jina telemea, bellows cheese, smoked cașcaval, cured pork fat, pickled red onion, our bread. 2 pers.
Ileana's recipe: sweet cheese dough, fried to order, wild blueberry jam. 2 buc.
Forty seats inside, twenty-four in the courtyard, one long table for friends.
The pumpkin soup is why I come back every autumn. And the bread. And the fact that nobody rushes you.
We held our christening lunch here, 32 people at the long table in the courtyard. Set menu, wines chosen by them, zero hassle.
The best trout I have ever eaten, full stop. The English menu explains every ingredient and where it comes from.
The small room seats 14 at a single table; the courtyard, 24. For 8–40 guests we do a set menu or a tasting, with wines chosen by Radu. Christenings, birthdays, company dinners, our monthly wine evenings.
What changed on the menu with the first frost, and why the pumpkin soup never leaves.
Where the telemea on our board comes from, and why we buy it from a single family.
For everyone who asked for it at the table. The secret is that there is no secret, just patience at the oven.
Book online in half a minute or call us. No reservation needed at the bar.
Once a month: what changed on the menu and the wine evening dates. That's all.
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