A savory French spread or loaf made from a mixture of ground meat, fat, and seasonings, often featuring liver for a rich flavor and smooth texture. It can be prepared in various styles, from rustic and coarse to silky and refined, and is typically served as an appetizer.

A refreshing Romanian cucumber salad made with thinly sliced cucumbers, often seasoned with a simple dressing of vinegar, oil, and fresh dill. It is a staple summer side dish, frequently served alongside grilled meats or traditional stews.

Corn ribs are a culinary trend where fresh corn on the cob is sliced lengthwise into thin strips and cooked until they curl, mimicking the shape of meat ribs. They are typically seasoned with a savory spice rub and served as a popular vegetarian appetizer or side dish.

A classic assortment of various freshly baked breads and crispy breadsticks, known as grissini, typically served as a starter or accompaniment to a meal. It offers a combination of soft and crunchy textures, often paired with butter or olive oil.

A traditional Spanish tapa consisting of small, breaded, and deep-fried rolls filled with a creamy bechamel sauce and shredded chicken.

Kushiyaki is a broad category of Japanese skewered and grilled dishes that include various meats, seafood, and vegetables. These bite-sized pieces are typically seasoned with salt or a sweet-savory tare sauce and grilled over charcoal, often served in izakayas as a popular snack or meal.

Yakitori is a traditional Japanese dish of skewered chicken pieces grilled over a charcoal fire. It is typically seasoned with either salt or a savory-sweet glaze known as tare, made from soy sauce, mirin, and sake.

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.

A creamy Middle Eastern dip or spread made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is a staple of Levantine cuisine and is traditionally served with pita bread or fresh vegetables.

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast, which provides a characteristic tangy flavor and a chewy texture. It is one of the oldest forms of grain fermentation and is valued for its digestibility and long shelf life.

A traditional Romanian creamy fish roe spread made by emulsifying salted roe with vegetable oil and lemon juice, often lightened with sparkling water. It is typically served as an appetizer on crusty bread and frequently includes finely chopped onions for added flavor.

A traditional Romanian eggplant spread made from roasted, peeled, and finely chopped eggplants mixed with oil or mayonnaise and onions. It is known for its smoky flavor and is typically served cold with bread and fresh tomatoes.

A traditional bread made through the fermentation of dough using naturally occurring lactobacilli and yeast. It is characterized by its distinctively tangy flavor, chewy texture, and a thick, crispy crust.

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.

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.

A Veal Tomahawk is a bone-in ribeye cut from a young calf, featuring a long, frenched bone that resembles a tomahawk axe. It is highly prized for its tender texture and more delicate, subtle flavor compared to adult beef.

Vrăbioară de vită, commonly known as beef striploin or sirloin steak, is a tender and flavorful cut of beef from the loin region. It is typically prepared by grilling or pan-searing to highlight its natural texture and rich taste.

A creamy dish made by cooking rice in milk or water, typically sweetened and flavored with ingredients like cinnamon, vanilla, or nutmeg. It is enjoyed globally as a comforting dessert or snack.

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.

A popular breakfast and brunch dish consisting of toasted bread topped with mashed or sliced avocado, seasoned with citrus juice, salt, and pepper. It is often served with additional toppings like poached eggs, cherry tomatoes, or chili flakes.

A popular breakfast sandwich consisting of fried or scrambled eggs, crispy bacon, and melted cheese served on bread, such as a roll, bagel, or biscuit. It is a staple of American diner and deli culture, often associated with New York City food carts.

A classic sandwich made with a filling of chopped hard-boiled eggs, mayonnaise, mustard, and seasonings. It is a popular lunch staple often served on slices of bread with optional additions like celery or lettuce.

A classic American breakfast or brunch dish consisting of two halves of an English muffin, each topped with Canadian bacon or ham, a poached egg, and rich Hollandaise sauce.

A versatile dish made by frying a whole egg in oil, butter, or other fats until the whites are set. It is a staple breakfast item globally and can be prepared in various styles, such as sunny-side up, over-easy, or over-hard.

A quintessential Romanian comfort dish consisting of fried potatoes topped with eggs (either scrambled or fried) and a generous sprinkling of salty telemea cheese.

A poached egg is an egg that has been cooked outside its shell by simmering in liquid, typically water. It is characterized by a firm white and a runny, creamy yolk.

Bacon is a type of salt-cured pork prepared from various cuts, typically the pork belly or the back. It is often smoked and sliced thinly before being fried, baked, or used as a flavorful ingredient in many dishes.

A Mixed Grill is a hearty dish featuring an assortment of various meats, typically including beef, lamb, chicken, and pork, which are grilled or roasted and served together. It is a popular offering in many culinary traditions, often accompanied by grilled mushrooms or vegetables.

A simple and nutritious dish made by roasting cauliflower florets or a whole head with olive oil and spices until golden and tender. It is often served as a versatile side dish or a plant-based main course.

A classic poultry dish where chicken is seasoned and baked in an oven until the skin is crispy and the meat is tender. This version often features Mediterranean influences with the addition of sumac and sesame seeds for a tangy and nutty flavor.

Salmon is a versatile and nutrient-dense oily fish known for its rich flavor and high content of omega-3 fatty acids. It can be prepared in various ways, including grilling, baking, pan-searing, or poaching, often seasoned simply with lemon and herbs.

A versatile sandwich featuring a seasoned chicken breast—either grilled, fried, or roasted—served on a bun or bread with various toppings and condiments.

A classic Central European dish consisting of a thinned pork cutlet coated in flour, beaten eggs, and breadcrumbs, then fried until golden and crispy. It is a staple of Romanian cuisine, often served with lemon wedges and various sides like salads or potatoes.

A truffle is a highly prized subterranean fungus belonging to the genus Tuber, renowned for its intense, earthy aroma and complex umami flavor. Considered a luxury in gourmet cuisine, it is typically harvested using trained animals and served thinly shaved or grated over savory dishes to enhance their richness.

A tender, lean cut of lamb taken from the loin section, known for its fine grain and delicate flavor. It is most commonly prepared by searing or grilling to preserve its juiciness and soft texture.

A staple food of traditional Italian cuisine, pasta is made from an unleavened dough of wheat flour mixed with water or eggs, formed into various shapes and cooked by boiling or baking.

A light and refreshing salad made from a variety of fresh leafy greens and aromatic herbs, typically dressed with a simple lemon or vinegar vinaigrette. It is a traditional part of Romanian spring meals, highlighting seasonal ingredients like green onions and radishes.

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.

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.

A classic side dish made by mashing boiled potatoes and blending them with milk or cream, butter, and seasonings to achieve a smooth and creamy texture.

Deep-fried potato strips or slices, characterized by a crispy golden-brown exterior and a soft, fluffy interior, typically seasoned with salt.

Deep-fried potato strips or slices, characterized by a crispy golden-brown exterior and a soft, fluffy interior, typically seasoned with salt.

Murături are traditional Romanian pickled vegetables preserved in brine or vinegar, often flavored with horseradish, garlic, and dill. This assortment typically includes cucumbers, green tomatoes, cauliflower, and carrots, serving as a tangy and crunchy accompaniment to hearty meat dishes.

A traditional bread made through the fermentation of dough using naturally occurring lactobacilli and yeast. It is characterized by its distinctively tangy flavor, chewy texture, and a thick, crispy crust.

A versatile dish consisting of a mixture of small pieces of food, usually featuring vegetables, fruits, or proteins, typically served with a dressing. It can be served cold or at room temperature as an appetizer, side dish, or main course.

Pho is a traditional Vietnamese noodle soup consisting of a fragrant broth, rice noodles, and thinly sliced meat, typically beef or chicken. It is traditionally seasoned with star anise, cinnamon, and ginger, and served with a variety of fresh herbs and garnishes.

A quintessential Thai hot and sour soup characterized by its aromatic broth flavored with lemongrass, galangal, and kaffir lime leaves. It features a bold balance of spicy, sour, and salty notes, often prepared with shrimp, seafood, and mushrooms.

Bato Amaro Siciliano, tonic water

Coca-Cola, Anejo Blanco rum, lime

Rom Embargo Anejo, ginger beer, lime, Angostura bitter

elderflower syrup, Prosecco, sparkling water, mint, lime

organic gin, tropical fruit, floral notes, saline minerality, tonic water

tequila Volcan, lime, triplu sec

Black Forest gin, 47 botanicals, tonic water

Vermouth, Campari, Gin Tanqueray

Japanese gin, cherry blossom, yuzu, tonic water

tequila, tonic water

tequilla, apa tonica

vodka Absolut

vodka Absolut, apa tonica

apa, cafea

Tequila, Lime Juice, Coconut Syrup, Egg White

gin Tanqueray Zero, tonic water

Aperol, Prosecco, Sparkling water

gin, saffron, olive infusions, tonic water

French gin, 19 botanicals, tonic water

Mediterranean gin, olives, rosemary, thyme, tonic water

rose and cucumber gin, tonic water

Albariño grapes gin, Galician botanicals, tonic water

London Dry gin, tonic water

premium gin, citrus fruits, chamomile, tonic water

Islay gin, 22 wild botanicals, tonic water