Menu - Dishes & drinks in Bucuresti

P+1

A classic French viennoiserie pastry made of buttery, flaky laminated dough shaped into a rectangle and filled with one or two sticks of dark chocolate. It is a staple of French bakeries and is typically enjoyed warm for breakfast or as a snack.

Casa di David

A classic French rice pudding made by slowly simmering short-grain rice in milk with sugar and vanilla until it achieves a thick, creamy consistency.

Casa di David

A fragrant citrus-flavored cake characterized by the unique, tart-floral aroma of yuzu, a Japanese citrus fruit. It is typically prepared as a light sponge, moist pound cake, or chiffon cake, often enhanced with yuzu zest and juice.

Sass' Restaurant & Lounge

A tropical variation of the classic Italian dessert, featuring layers of ladyfingers soaked in fruit juice or liqueur, alternating with a creamy mascarpone mixture and fresh mango puree.

Zaaf Bucharest

A rich and indulgent dessert made primarily with chocolate or cocoa powder, often layered with ganache, mousse, or frosting. It is a staple in Western confectionery, ranging from simple sponges to elaborate multi-layered creations.

Innocent & Delicious

A traditional Italian cake from the Piedmont region that highlights the classic pairing of chocolate and roasted hazelnuts. It is typically rich and dense, often prepared without flour to achieve a truffle-like, melt-in-the-mouth texture.

MAYFAIR 39

An iconic Italian dessert consisting of coffee-soaked ladyfingers layered with a rich cream made from mascarpone cheese, eggs, and sugar, and finished with a dusting of cocoa powder.

Zaaf Bucharest

A rich and indulgent dessert made primarily with chocolate or cocoa powder, often layered with ganache, mousse, or frosting. It is a staple in Western confectionery, ranging from simple sponges to elaborate multi-layered creations.

P+1

A popular breakfast or snack dish featuring granola—a toasted mixture of oats, nuts, and sweeteners—typically served in a bowl with yogurt, milk, or a plant-based alternative, and topped with fresh fruit and seeds.

Sass' Restaurant & Lounge

A classic French individual chocolate cake characterized by a soft, cake-like exterior and a warm, molten chocolate center. It is traditionally served warm to ensure the core remains liquid and rich.

Quantic

Thin, round pancakes popular in Romania and Eastern Europe, very similar to French crêpes. They are typically served rolled or folded with a variety of sweet or savory fillings such as jam, chocolate spread, or cheese.

Innocent & Delicious

A classic French confection consisting of strips of candied orange peel dipped in dark chocolate, balancing citrus bitterness with rich sweetness.

Fabrica Club

A rich, creamy dessert consisting of a thick layer of soft cheese, sugar, and eggs, typically resting on a base of crushed cookies or graham crackers. It can be prepared in various styles, including baked versions like New York style or chilled, no-bake varieties.

MAYFAIR 39

A theatrical dessert featuring a large cloud of spun sugar that is often flambéed with cognac or melted with a warm sauce at the table, revealing a hidden base of cake, ice cream, and fresh berries.

Amethyst Sky Bar

A rich, creamy dessert consisting of a thick layer of soft cheese, sugar, and eggs, typically resting on a base of crushed cookies or graham crackers. It can be prepared in various styles, including baked versions like New York style or chilled, no-bake varieties.

P+1

A creamy dessert featuring a smooth cream cheese filling, often baked or chilled, complemented by the flavor of poached or fresh pears. It usually sits on a buttery biscuit or graham cracker crust.

Quantic

A traditional Romanian dessert made from a dough of cow's cheese, eggs, and flour, typically deep-fried and shaped like a doughnut with a small sphere on top. It is served warm, generously topped with sour cream and fruit jam, most commonly blueberry or sour cherry.

MAYFAIR 39

A sweetened frozen dessert typically made from dairy products such as milk and cream, combined with sugar and various flavorings.

Le Bab Charles de Gaulle

A classic breakfast dish made of sliced bread soaked in a mixture of beaten eggs and milk or cream, then pan-fried until golden brown. It is typically flavored with cinnamon and vanilla and served with sweet toppings like maple syrup, butter, or fresh fruit.

Casa di David

A rich and indulgent dessert made primarily with chocolate or cocoa powder, often layered with ganache, mousse, or frosting. It is a staple in Western confectionery, ranging from simple sponges to elaborate multi-layered creations.

Amethyst Sky Bar

A classic French dessert characterized by its light, airy, and velvety texture, traditionally made by folding whipped egg whites or heavy cream into a rich melted chocolate base.

Zaaf Bucharest

Ice cream is a sweetened frozen dessert typically made from dairy products like milk and cream, combined with sugar and flavorings. It is churned during the freezing process to create a smooth, creamy texture by incorporating air and minimizing ice crystals.

Fabrica Club

A popular dessert consisting of a small chocolate cake with a liquid, molten chocolate center, typically served warm and often accompanied by vanilla ice cream.

Abel's Wine Bar

A light and airy dessert made by folding yogurt into a stabilized base such as meringue or whipped cream. It is typically sweetened and served chilled, often complemented by fresh fruit or chocolate shavings.