Menu - Dishes & drinks in Baia Mare

Restaurant Roca

Beef cheeks are a lean, flavorful cut of meat taken from the facial muscles of the cow, known for their high collagen content. They are traditionally slow-cooked or braised in liquid, such as red wine or stock, until they become incredibly tender and succulent.

Pizza Albina

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 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.

BOHO - Brasserie

A prime, lean cut of meat from the loin of a young calf, highly valued for its exceptionally tender texture and mild, delicate flavor. It is typically prepared by pan-searing or roasting and is often served as a centerpiece in fine dining.

Barbarossa

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.

Barbarossa

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 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.

Barbarossa

A popular Chinese-American stir-fry dish featuring thinly sliced beef, typically flank steak, cooked with green onions in a savory-sweet sauce made from soy sauce, sugar, and aromatics.

BOHO - Brasserie

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.

OAZIS PHILIA – Restaurant Baia Mare

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.

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.

Restaurant Roca

Beef tenderloin is a lean, highly prized cut of meat from the loin of a cow, renowned for its exceptional tenderness and mild flavor. It is typically prepared as a whole roast or cut into individual steaks, such as filet mignon, and is often pan-seared, grilled, or roasted.

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.

Pizza Albina

A prime, lean cut of meat from the loin of a young calf, highly valued for its exceptionally tender texture and mild, delicate flavor. It is typically prepared by pan-searing or roasting and is often served as a centerpiece in fine dining.

Dolce Vita

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.

Buonissimo

A hearty Romanian beef stew made with tender meat cubes simmered with onions, carrots, and peppers in a rich tomato-based sauce flavored with garlic and paprika. It is a traditional comfort food usually served hot with polenta or mashed potatoes.

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.

LibertyXI

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.

La Flacari

A traditional Romanian dish consisting of small, skinless grilled sausages made from a seasoned mixture of ground beef, lamb, and pork. They are known for their juicy texture, achieved by adding sodium bicarbonate and bone broth to the meat mixture, and are typically served with mustard.

Bastion

A classic dish consisting of a thin slice of beef that is tenderized, coated in flour, beaten eggs, and breadcrumbs, then fried until golden and crispy. It is a hearty variation of the traditional Austrian Wiener Schnitzel, which is strictly made with veal.

Pizza Albina

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.

Barbarossa

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 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.

Bastion

A hearty Romanian beef stew made with tender meat cubes simmered with onions, carrots, and peppers in a rich tomato-based sauce flavored with garlic and paprika. It is a traditional comfort food usually served hot with polenta or mashed potatoes.