Menu - Dishes & drinks in Bucuresti

Zaaf Bucharest

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.

P+1

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.

Zaaf Bucharest

A prime cut of beef from the subprimal section behind the ribs and in front of the rump, known for being lean, tender, and flavorful. It is highly versatile and commonly prepared as steaks for grilling, pan-searing, or roasting.

HiroBay

A classic Italian dish from Milan consisting of a bone-in veal rib cutlet that is breaded and traditionally fried in clarified butter. It is renowned for its golden, crispy crust and remains one of the most iconic symbols of Lombard cuisine.

Fabrica Club

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.

5ENSI by BeanZ Cafe

A sophisticated fusion dish featuring tender beef glazed with a rich teriyaki sauce infused with the earthy aroma of truffles. It combines traditional Japanese umami with luxury ingredients, often using matured cuts like tenderloin for superior flavor. The dish is frequently accompanied by roasted vegetables or sweet potatoes to balance its savory-sweet profile.

La Grande Bellezza Disco Bar

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.

5ENSI by BeanZ Cafe

Beef Kebab is a traditional Middle Eastern and Mediterranean dish consisting of marinated chunks of beef, such as sirloin, skewered and grilled over an open flame. It is typically served with flatbread, fresh vegetables, and flavorful sauces like tahini or garlic dip.

Le Bab Charles de Gaulle

A classic, protein-rich breakfast or brunch dish consisting of a beef steak served with eggs prepared in various styles. It originated in Australia in the 19th century and became a staple of American diner culture and a traditional pre-flight meal for NASA astronauts.

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.

P+1

A classic French dish consisting of high-quality raw beef that is finely chopped or minced and mixed with various seasonings. It is typically served with a raw egg yolk on top and common flavorings include capers, onions, mustard, and Worcestershire sauce.

Hard Rock Cafe Bucuresti

A classic Tex-Mex dish consisting of grilled strips of seasoned meat, traditionally skirt steak, and vegetables like bell peppers and onions, typically served with warm tortillas.

BARTINI Rooftop

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.

Zaaf Bucharest

A premium steak cut from the small end of the beef tenderloin, prized for its exceptional tenderness and fine-grained texture. It has a mild, buttery flavor and is typically prepared by pan-searing or grilling to a medium-rare finish.

Berăria H Herăstrău

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.

Sass' Restaurant & Lounge

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.

5ENSI by BeanZ Cafe

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.

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.

Fabrica Club

A classic luxury main course that combines red meat, typically beef tenderloin or steak, with seafood such as shrimp or lobster. Modern gourmet variations may include additional high-end ingredients like foie gras, avocado, and truffle-infused sauces.

Innocent & Delicious

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.

Sass' Restaurant & Lounge

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.

HiroBay

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.

Berăria H Herăstrău

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.

Le Bab Charles de Gaulle

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.