Menu - Dishes & drinks in Baia Mare

The Buffet

A classic Italian pizza topped with a harmonious blend of four types of cheese, traditionally mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano. It is prepared either with a tomato sauce base (rossa) or without (bianca).

Buonissimo

Pizza Florentina is a popular pizza variety that typically features a base of tomato sauce and mozzarella. While internationally it is often associated with the addition of spinach and eggs (alla Fiorentina), many regional versions are recognized for a hearty combination of ham, salami, and mushrooms.

La Pălincie

A classic Italian pizza known for its spicy kick, traditionally topped with tomato sauce, mozzarella, and spicy salami. The name 'Diavola' translates to 'devil-style', referring to the heat provided by the salami and sometimes added chili flakes or spicy oil.

LibertyXI

A pizza variety inspired by the classic Roman pasta dish, typically featuring a base topped with eggs, pecorino romano, guanciale or pancetta, and black pepper. It is known for its rich, savory profile and often includes mozzarella for added creaminess.

Pizza Albina

A traditional Italian oven-baked folded pizza originating from Naples, shaped like a half-moon and stuffed with various cheeses, meats, and vegetables.

Barbarossa

Pizza Praga is a popular pizza variety defined by the use of Prague ham, a boiled and lightly smoked ham, as its primary topping. It is typically prepared with a base of tomato sauce and mozzarella cheese on a classic thin or medium crust.

La Flacari

A classic Italian pizza known for its spicy kick, traditionally topped with tomato sauce, mozzarella, and spicy salami. The name 'Diavola' translates to 'devil-style', referring to the heat provided by the salami and sometimes added chili flakes or spicy oil.

La Pălincie

Mortadella is a classic Italian cooked sausage (salume) made from finely ground heat-cured pork and studded with small cubes of pork fat (lardelli). It is traditionally seasoned with black pepper and often includes pistachios for added texture and flavor.

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A traditional Italian pizza from the Calabria region, famous for its bold and spicy flavor profile. It typically features regional specialties like 'nduja (spicy spreadable pork sausage) or spicy salami, often balanced with red onions, olives, and chili peppers on a thin, crispy crust.

La Pălincie

A popular pizza variety topped with a medley of fresh or grilled vegetables such as bell peppers, mushrooms, zucchini, and onions over tomato sauce and melted mozzarella. It is a staple meat-free option in pizzerias worldwide, often featuring seasonal produce.

Il Padrino

A flavorful and spicy variety of pizza topped with tomato sauce, mozzarella cheese, mushrooms, smoky bacon, and chili peppers (peperoncino). It is a popular menu item in many European and Romanian pizzerias, known for its hearty and fiery character.

La Flacari

A classic Neapolitan pizza topped with tomatoes, fresh mozzarella cheese, basil leaves, and extra-virgin olive oil, famously representing the colors of the Italian flag.

La Flacari

A classic Italian pizza topped with a harmonious blend of four types of cheese, traditionally mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano. It is prepared either with a tomato sauce base (rossa) or without (bianca).

Acacia

A classic Italian pizza topped with a harmonious blend of four types of cheese, traditionally mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano. It is prepared either with a tomato sauce base (rossa) or without (bianca).

Buonissimo

A world-renowned pizza variety topped with tomato sauce, mozzarella, ham, and pineapple, known for its sweet and savory flavor profile. Despite its name, it was invented in 1962 by Sam Panopoulos in Chatham, Ontario, Canada.

La Pălincie

A classic Italian pizza topped with a harmonious blend of four types of cheese, traditionally mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano. It is prepared either with a tomato sauce base (rossa) or without (bianca).

Buonissimo

A rustic Italian pizza typically topped with hearty ingredients from mountain regions, such as forest mushrooms, bacon or pancetta, and various cheeses. The term also refers to a traditional Neapolitan style where the dough is deep-fried before being topped and baked.

Barbarossa

A classic Italian pizza topped with a harmonious blend of four types of cheese, traditionally mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano. It is prepared either with a tomato sauce base (rossa) or without (bianca).

Il Padrino

A traditional Italian oven-baked folded pizza originating from Naples, shaped like a half-moon and stuffed with various cheeses, meats, and vegetables.

La Pălincie

A classic Italian pizza topped with a harmonious blend of four types of cheese, traditionally mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano. It is prepared either with a tomato sauce base (rossa) or without (bianca).

La Pălincie

A popular pizza variety topped with a medley of fresh or grilled vegetables such as bell peppers, mushrooms, zucchini, and onions over tomato sauce and melted mozzarella. It is a staple meat-free option in pizzerias worldwide, often featuring seasonal produce.

Buonissimo

A classic Italian pizza topped with a harmonious blend of four types of cheese, traditionally mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano. It is prepared either with a tomato sauce base (rossa) or without (bianca).

Buonissimo

A classic Italian pizza named for the sunny-side-up egg placed in its center, which resembles a bull's eye. It typically features a base of tomato sauce and mozzarella, often topped with ham or bacon.

La Pălincie

A traditional Italian folded pizza, shaped like a crescent, typically filled with tomato sauce, mozzarella, and cooked ham. It is baked until the crust is golden and the cheese inside is perfectly melted and gooey.