Menu - Dishes & drinks in Baia Mare

Pensiunea Holiday

A premium beef steak cut from the rib section, highly valued for its excellent marbling, tenderness, and rich flavor. It is most commonly prepared by grilling or pan-searing and is often basted with butter and aromatics.

BOHO - Brasserie

A savory Italian rice dish featuring tender pieces of veal slow-cooked with arborio or carnaroli rice and broth. It is known for its creamy consistency, achieved through the gradual addition of liquid and finishing with parmesan and cream.

Pizza Albina

A premium cut of beef from the short loin, featuring a T-shaped bone that separates the strip steak and the tenderloin. It is highly valued for offering two distinct textures and flavors in one steak: the robust, beefy taste of the strip and the buttery tenderness of the filet.

BOHO - Brasserie

A large ribeye beef steak specifically cut with at least five inches of rib bone left intact, giving it the appearance of a tomahawk axe. It is highly marbled and prized for its rich flavor, tenderness, and dramatic presentation.

BOHO - Brasserie

A traditional Italian dish consisting of a high-quality cut of beef, such as sirloin or ribeye, that is grilled or seared and then carved into thick, slanted slices. It is typically served medium-rare and seasoned simply with olive oil and sea salt to highlight the flavor of the meat.

Acacia

A classic Italian-French dish consisting of beef tenderloin medallions seared and served in a rich, creamy sauce made with green peppercorns, brandy, and heavy cream. It is celebrated for its tender texture and the aromatic, slightly spicy bite of the peppercorns.

Acacia

A classic Italian main course featuring tender beef tenderloin seared and served with a rich, creamy sauce made from Gorgonzola cheese. It is prized for the elegant balance between the succulent meat and the sharp, savory notes of the blue cheese.

Acacia

A traditional Italian dish consisting of a high-quality cut of beef, such as sirloin or ribeye, that is grilled or seared and then carved into thick, slanted slices. It is typically served medium-rare and seasoned simply with olive oil and sea salt to highlight the flavor of the meat.

LibertyXI

Veal ribs are a tender meat dish prepared from the ribs of young cattle, typically slow-cooked, braised, or roasted until the meat becomes succulent and pulls away easily from the bone.

Acacia

A classic Chinese-inspired dish consisting of thinly sliced beef quickly cooked over high heat with various vegetables and a savory sauce. It is typically seasoned with ginger, garlic, and soy sauce, often served over rice or noodles.

OAZIS PHILIA – Restaurant Baia Mare

A traditional Italian dish consisting of a high-quality cut of beef, such as sirloin or ribeye, that is grilled or seared and then carved into thick, slanted slices. It is typically served medium-rare and seasoned simply with olive oil and sea salt to highlight the flavor of the meat.

Pensiunea Holiday

A premium beef steak cut from the rib section, highly valued for its excellent marbling, tenderness, and rich flavor. It is most commonly prepared by grilling or pan-searing and is often basted with butter and aromatics.

BOHO - Brasserie

A traditional dish consisting of marinated cubes of veal meat grilled on skewers, often alternating with pieces of vegetables like peppers and onions. It is a popular grilled meat specialty known for its tenderness and savory herbal seasoning.

Acacia

A classic Italian appetizer consisting of paper-thin slices of raw beef, typically seasoned with lemon juice, olive oil, and topped with Parmesan shavings. It was famously created in 1950 at Harry's Bar in Venice.

Acacia

A classic Italian-French dish consisting of beef tenderloin medallions seared and served in a rich, creamy sauce made with green peppercorns, brandy, and heavy cream. It is celebrated for its tender texture and the aromatic, slightly spicy bite of the peppercorns.

Barbarossa

Beef medallions are small, circular cuts of meat typically taken from the beef tenderloin, prized for their tenderness and lean quality. They are usually pan-seared or grilled and served as a refined main course, often accompanied by gourmet sauces.

Pizza Albina

A classic Austrian dish consisting of a thin, breaded, and pan-fried veal cutlet. It is a national dish of Austria and a hallmark of Viennese cuisine, traditionally served with a lemon wedge.

Acacia

A premium, lean, and extremely tender cut of beef from the loin of the cow, often prepared by grilling, pan-searing, or roasting. It is highly prized in culinary traditions for its soft texture and is the source of popular steaks such as filet mignon.

The Buffet

A classic Chinese-style stir-fry featuring tender slices of beef, onions, and bell peppers coated in a savory, aromatic sauce with a bold heat from coarsely ground black pepper.

Restaurant Roca

A Ribeye Steak is a beef steak cut from the rib primal of a beef animal, renowned for its rich marbling of fat which provides intense flavor and tenderness. It is typically prepared by grilling or pan-searing and is often basted with butter and aromatics.

Acacia

A premium, lean, and extremely tender cut of beef from the loin of the cow, often prepared by grilling, pan-searing, or roasting. It is highly prized in culinary traditions for its soft texture and is the source of popular steaks such as filet mignon.

OAZIS PHILIA – Restaurant Baia Mare

A premium, lean, and extremely tender cut of beef from the loin of the cow, often prepared by grilling, pan-searing, or roasting. It is highly prized in culinary traditions for its soft texture and is the source of popular steaks such as filet mignon.

Acacia

A premium, lean, and extremely tender cut of beef from the loin of the cow, often prepared by grilling, pan-searing, or roasting. It is highly prized in culinary traditions for its soft texture and is the source of popular steaks such as filet mignon.

Acacia

Bresaola is an Italian air-dried, salted beef that has been aged for several months until it becomes lean, tender, and dark red. Originating from the Valtellina valley, it is typically served thinly sliced as an appetizer, often drizzled with olive oil and lemon juice.