Menu - Dishes & drinks in Cluj Napoca

Pizzeria Toskana Restaurant

A classic Italian main course featuring a tender beef fillet served with a savory sauce made from aromatic porcini mushrooms. It is often prepared with garlic, olive oil or butter, and fresh herbs to highlight the earthy flavors of the mushrooms.

Transylvania Steakhouse

A specialty steak dish of Turkish origin consisting of exceptionally tender, bite-sized slices of premium aged beef, typically cooked in butter. The name refers to its 'melt-in-the-mouth' texture, reminiscent of the traditional Turkish delight candy.

Marco Polo Restaurant

Ossobuco is a traditional Milanese specialty consisting of cross-cut veal shanks braised with vegetables, white wine, and broth. It is renowned for its tender meat and the flavorful marrow found in the center of the bone.

Carrousel by CHIOS

A flavorful dish made from beef ribs that are slow-cooked, braised, or grilled until the meat becomes tender and separates easily from the bone. It is typically seasoned with salt, pepper, garlic, and fresh herbs to enhance its rich taste.

Panorama del Baron

A popular Asian-inspired dish consisting of stir-fried or boiled rice noodles served with tender slices of beef and vegetables in a savory sauce. It is typically seasoned with soy sauce, ginger, and garlic, creating a fragrant and hearty meal.

Pizzeria Napoli Centrale

A classic Italian appetizer consisting of thinly sliced or pounded thin raw beef, typically served with arugula, parmesan shavings, and a lemon-olive oil dressing. It was invented in 1950 by Giuseppe Cipriani at Harry's Bar in Venice.

Carnie, zamă și tocană

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.

Fabrica de Bere

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.

CASA NUMAÀ - Restaurant Cluj Napoca

A premium cut of beef from the short loin, known for its fine texture, rich marbling, and robust flavor. It is a staple of American steakhouses, typically prepared by grilling or pan-searing to create a flavorful crust.

Insomnia

A burger made by smashing a ball of ground beef onto a hot griddle or skillet to create a thin patty with a crispy, caramelized crust. It is typically served on a soft bun with melted cheese, onions, and pickles.

Pizzeria Toskana Restaurant

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.

Thessaly Greek Taverna

Euphoria Biergarten

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.

Noodle Pack Eroilor

A popular East Asian stir-fried dish consisting of cooked rice tossed in a wok with pieces of beef, eggs, vegetables, and seasonings like soy sauce and sesame oil.

Carmangeria Moldovan

A traditional Romanian dish consisting of small, skinless grilled sausages made from a seasoned mixture of ground beef, lamb, and pork. They are known for their juicy texture, achieved by adding sodium bicarbonate and bone broth to the meat mixture, and are typically served with mustard.

Desaga by Euphoria

A traditional Serbian grilled dish consisting of a large, thin patty made from a mixture of spiced minced beef, pork, and lamb. It is a national staple in the Balkans, known for its savory, smoky flavor and juicy texture.

Shadow Cafe-Bar

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.

The Soviet

A hearty Romanian beef stew made with tender meat cubes simmered with onions, carrots, and peppers in a rich tomato-based sauce flavored with garlic and paprika. It is a traditional comfort food usually served hot with polenta or mashed potatoes.

Transylvania Steakhouse

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.

Euphoria Biergarten

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.

The Kitchen

A rich and creamy Italian rice dish made with Arborio or Carnaroli rice, slowly cooked with beef stock and wine, and topped with tender, slow-braised beef cheeks. The dish is characterized by its velvety texture and deep, savory flavors from the meat's reduction sauce.

Sushi On Fire

Beef Nigiri is a modern Japanese sushi dish featuring a hand-pressed mound of seasoned sushi rice topped with a thin slice of premium beef, such as Wagyu. The beef is often served raw or lightly seared with a blowtorch and brushed with teriyaki or soy sauce.

Euphoria Biergarten

A classic Russian dish consisting of sautéed strips of beef served in a rich, creamy sauce made with sour cream, mushrooms, and onions. It is a world-renowned comfort food typically served over egg noodles or rice.

Bistro Acasa la Moldovan

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.