Menu - Dishes & drinks in Bucuresti

5ENSI by BeanZ Cafe

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.

HiroBay

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.

Sass' Restaurant & Lounge

A classic French bistro dish consisting of a beef steak, typically filet mignon, coated with a crust of coarsely cracked peppercorns. It is seared at high heat and served with a creamy pan sauce made from cognac and heavy cream.

naive

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.

HiroBay

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.

Zaaf Bucharest

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.

Zaaf Bucharest

A classic French bistro dish consisting of a beef steak, typically filet mignon, coated with a crust of coarsely cracked peppercorns. It is seared at high heat and served with a creamy pan sauce made from cognac and heavy cream.

Berăria H Herăstrău

A slow-cooked or braised beef shank, known for its tender texture and rich flavor as the meat softens and detaches from the bone. It is a hearty dish often prepared with aromatic vegetables and a flavorful liquid base such as wine, beer, or stock.

Berăria H Herăstrău

A savory artisanal meat dish made from ground beef seasoned with spices and stuffed into natural casings. This specific gourmet variety is characterized by the addition of crunchy walnut kernels and sweet dried fruits like prunes or cranberries, creating a sophisticated sweet-and-savory flavor profile.

Zaaf Bucharest

A classic French and Belgian brasserie dish consisting of a pan-seared or grilled beef steak served with deep-fried potato strips. It is a staple of bistro culture and is often accompanied by sauces like Béarnaise or a simple herb butter.

naive

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.

HiroBay

A premium steak cut from the tenderloin of Japanese Wagyu cattle, renowned for its extraordinary intramuscular marbling and melt-in-the-mouth tenderness. It is prized for its rich, buttery flavor and is considered one of the most luxurious and sought-after meats in the world.

P+1

A premium French cut of beef taken from the rib area, valued for its fine marbling and tenderness. It is typically pan-seared or grilled and served as a steak, often accompanied by herb butter or a sauce.

Zaaf Bucharest

A prestigious French preparation featuring a thick center-cut piece of beef tenderloin, traditionally grilled or roasted. Known for its exceptional tenderness, it is typically served for two people and was named after the 19th-century writer Fran'ois-Ren) de Chateaubriand.

naive

A highly prized, lean cut of meat from the tenderloin of a cow, celebrated for being the most tender part of the animal. It is typically prepared as steaks or a whole roast, often seasoned simply to highlight its natural quality.

Face Club Bucharest

A classic dish consisting of a high-quality cut of beef, typically seasoned and grilled or pan-seared to a desired level of doneness. It is famously paired with chimichurri, a vibrant Argentine herb sauce made of parsley and garlic, which provides a zesty contrast to the rich meat.

Casa di David

A premium French cut of beef taken from the rib area, valued for its fine marbling and tenderness. It is typically pan-seared or grilled and served as a steak, often accompanied by herb butter or a sauce.

Casa di David

A premium steak cut from the tenderloin of Japanese Wagyu cattle, renowned for its extraordinary intramuscular marbling and melt-in-the-mouth tenderness. It is prized for its rich, buttery flavor and is considered one of the most luxurious and sought-after meats in the world.

HiroBay

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.

Sass' Restaurant & Lounge

Prime rib is a classic roast beef dish prepared from the beef rib primal cut, typically slow-roasted with the bone in. It is prized for its generous marbling, tenderness, and rich beefy flavor, often served as a centerpiece for festive meals.

Fabrica Club

A slow-cooked or braised beef shank, known for its tender texture and rich flavor as the meat softens and detaches from the bone. It is a hearty dish often prepared with aromatic vegetables and a flavorful liquid base such as wine, beer, or stock.

Berăria H Herăstrău

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.

Casa di David

A highly prized, lean cut of meat from the tenderloin of a cow, celebrated for being the most tender part of the animal. It is typically prepared as steaks or a whole roast, often seasoned simply to highlight its natural quality.

P+1

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.