Menu - Dishes & drinks in Bucuresti

Berăria H Herăstrău

A simple and traditional Romanian side salad made from sliced onions, typically red ones, seasoned with salt, vinegar, and oil. It is most commonly served as a refreshing accompaniment to hearty dishes like bean stews and grilled meats.

Casa di David

A refreshing salad featuring cooked or marinated artichoke hearts as the primary ingredient, typically dressed with olive oil, lemon, and herbs. It is common in Mediterranean cuisine and can be served cold or at room temperature.

naive

A fresh and balanced salad featuring creamy goat cheese, earthy roasted or boiled beetroot, and crunchy walnuts served on a bed of mixed greens. It is typically finished with a balsamic vinaigrette or a honey-mustard dressing to complement the flavors.

Berăria H Herăstrău

A traditional Greek salad made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives, typically seasoned with salt, oregano, and olive oil. Known in Greece as Horiatiki, it is a staple of Mediterranean cuisine celebrated for its fresh ingredients.

Quantic

A simple and refreshing Romanian salad made primarily from sliced ripe tomatoes, often seasoned with oil, vinegar, and onions. It is a staple summer side dish, frequently served with fresh bread to soak up the juices.

Sass' Restaurant & Lounge

A contemporary salad where romaine lettuce hearts are halved and briefly grilled to impart a smoky, charred flavor while keeping the center crisp. It is usually seasoned with olive oil and salt, often finished with lemon juice or parmesan.

Berăria H Herăstrău

A fresh mixed vegetable salad typical of Romanian cuisine, made with seasonal produce like tomatoes, cucumbers, and onions. It is usually dressed with oil and vinegar and served as a light side dish or appetizer.

MAYFAIR 39

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.

HiroBay

A fresh and balanced salad featuring creamy goat cheese, earthy roasted or boiled beetroot, and crunchy walnuts served on a bed of mixed greens. It is typically finished with a balsamic vinaigrette or a honey-mustard dressing to complement the flavors.

Quantic

A traditional Romanian salad made from roasted bell peppers, typically Kapia or bell peppers, which are charred, peeled, and seeded. The peppers are then marinated in a simple dressing of oil, vinegar, and salt, often flavored with garlic to create a smoky and sweet side dish.

P+1

A visually striking layered salad from Eastern Europe, specifically Romania and Moldova, designed to resemble a sunflower. It typically consists of layers of chicken, mushrooms, eggs, and mayonnaise, topped with olives to represent seeds and potato chips as petals.

Fabrica Club

A versatile dish featuring cooked shrimp as the primary protein, typically combined with fresh greens, crunchy vegetables like celery or cucumbers, and seasoned with a citrus vinaigrette or a creamy mayonnaise-based dressing.

P+1

A contemporary Middle Eastern-inspired salad featuring grilled chicken, pomegranate seeds, crunchy walnuts, and salty white cheese on a bed of fresh greens. It is widely popular in Romania and is known for its vibrant balance of sweet and savory flavors.

P+1

A signature house salad from the P+1 Bar & Restaurant in Bucharest, typically composed of grilled beef tenderloin or chicken served on a bed of mixed greens with Mediterranean accents.

Casa di David

A classic seafood dish consisting of cooked lobster meat typically tossed in a creamy mayonnaise-based dressing or a light vinaigrette, often served chilled.

Hard Rock Cafe Bucuresti

A modern variation of the classic Caesar salad that features grilled or pan-seared salmon fillets atop crisp Romaine lettuce. It is traditionally tossed with creamy Caesar dressing, crunchy croutons, and Parmesan cheese.

Quantic

A fresh mixed vegetable salad typical of Romanian cuisine, made with seasonal produce like tomatoes, cucumbers, and onions. It is usually dressed with oil and vinegar and served as a light side dish or appetizer.

HiroBay

A light and refreshing salad made from fresh zucchini and cucumbers, often sliced thinly or spiraled to highlight their crisp texture. It is frequently enhanced with seasonal ingredients like tomatoes or grapes and can be served with Mediterranean elements like feta or tirokafteri.

Sass' Restaurant & Lounge

A versatile and nutritious dish featuring cooked chicken combined with crisp lettuce and tender green beans, often finished with pine nuts for a crunchy texture. It is typically served chilled or at room temperature with a light vinaigrette or creamy dressing.

BARTINI Rooftop

A classic green salad of romaine lettuce and croutons tossed with a dressing made of lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, and Parmesan cheese. It was created in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico.

Berăria H Herăstrău

A versatile and popular salad featuring canned or fresh tuna as the primary protein, typically mixed with leafy greens, corn, onions, and olives, then dressed with mayonnaise or a vinaigrette.

MAYFAIR 39

A versatile dish featuring cooked shrimp as the primary protein, typically combined with fresh greens, crunchy vegetables like celery or cucumbers, and seasoned with a citrus vinaigrette or a creamy mayonnaise-based dressing.

Berăria H Herăstrău

A classic Romanian salad made from finely shredded white or red cabbage dressed with oil, vinegar, and seasonings. It is a crisp, tangy side dish often served with grilled meats, stews, or fries.

5ENSI by BeanZ Cafe

A popular Tex-Mex dish that combines traditional taco ingredients like seasoned meat, fresh vegetables, and cheese over a bed of salad greens, often served in a large, crispy fried tortilla bowl.