Cantina Studențească Hasdeu

A traditional Romanian and Eastern European dish consisting of thick slices of semi-hard cașcaval cheese that are breaded with flour, eggs, and breadcrumbs, then deep-fried. It is characterized by a crunchy golden exterior and a warm, gooey, melted interior.

Crispy chicken wings are a popular dish made of wing segments that are coated in a seasoned batter or breading and deep-fried until crunchy. They are characterized by their golden, textured exterior and juicy interior, often served with various dipping sauces.

Bulete de cașcaval are traditional Romanian deep-fried cheese balls made from grated cașcaval cheese, eggs, and breadcrumbs or flour. They feature a crispy exterior with a melted, gooey cheese interior, commonly served hot as a starter or party snack.

A versatile dish consisting of mushroom caps filled with a savory mixture of ingredients such as cheese, herbs, and garlic, typically baked until tender.

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.

Krémes is a traditional Hungarian dessert consisting of a thick, velvety vanilla custard layer sandwiched between two sheets of crispy, flaky puff pastry. A classic of Central European patisseries, it is typically served in large rectangular slices and finished with a dusting of powdered sugar.

An oblong pastry made from choux dough, typically filled with pastry cream and topped with a flavored icing, such as chocolate or fondant. It originated in 19th-century France and remains a classic of French pâtisserie.

A classic Italian dessert consisting of alternating layers of crisp puff pastry and soft sponge cake soaked in liqueur, filled with a smooth diplomat cream (a mixture of custard and whipped cream). Modern and regional variations, such as the Romanian version, frequently include pieces of fruit like pineapple or oranges within the cream.

Fried eggs are a classic breakfast dish prepared by cracking eggs into a hot pan with oil or butter and cooking them until the whites are set. They can be served in various styles, such as sunny-side up, over easy, or over hard, depending on the yolk's consistency.

A popular dish consisting of chicken breast fillets coated in flour, beaten eggs, and breadcrumbs, then fried until golden and crispy. It is a staple of Romanian cuisine, often served as a versatile main course.

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.

A popular dish made of thin chicken breast fillets that are breaded and fried until golden and crispy. In this gratinated version, the schnitzel is topped with cheese and baked until melted and bubbly.

Cârnați are traditional Romanian sausages made from a blend of ground meats, animal fat, and aromatic spices such as garlic and paprika. They are prepared in various styles, including fresh, smoked, or cured, and are a central component of regional gastronomy.

A classic Romanian dish consisting of fried meatballs made from seasoned minced meat, which are then simmered in a savory tomato sauce flavored with garlic, bay leaves, and peppercorns.

A versatile meat dish made from the loin of a pig, typically cut into thick slices that may or may not include the rib bone. It is prized for its lean, tender texture and is most commonly prepared by grilling, pan-searing, or roasting.

A versatile meat dish made from the loin of a pig, typically cut into thick slices that may or may not include the rib bone. It is prized for its lean, tender texture and is most commonly prepared by grilling, pan-searing, or roasting.

A versatile meat dish made from the loin of a pig, typically cut into thick slices that may or may not include the rib bone. It is prized for its lean, tender texture and is most commonly prepared by grilling, pan-searing, or roasting.

Escalop Sandany is a savory Romanian pork dish made with pork loin cutlets sautéed with mushrooms and bacon in a rich white wine and cream sauce. It is traditionally served hot, often accompanied by mashed potatoes, rice, or polenta.

A classic Romanian dish consisting of tender chicken livers sautéed with caramelized onions, often seasoned with garlic and paprika. It is a savory and nutritious meal typically served with mashed potatoes or polenta.

A traditional Romanian dish consisting of marinated chicken pieces threaded onto skewers and grilled. The meat is often tenderized with yogurt or lemon and seasoned with garlic and various spices.

A traditional Romanian dish consisting of pork meat, such as neck or shoulder, that is slow-roasted or pan-fried with garlic, wine, and aromatic herbs. It is a staple main course known for its tender texture and rich, savory flavor, often served during holidays.

A lean and tender cut of pork, typically the tenderloin or loin, prepared by roasting, grilling, or pan-searing. It is prized for its soft texture and delicate flavor, often seasoned simply with garlic and aromatic herbs.

A popular and healthy dish consisting of boneless chicken breast seasoned and cooked on a grill or griddle until juicy and tender. It is a versatile staple in many cuisines, valued for being lean and high in protein.

A lean and versatile cut of poultry meat taken from the breast of the chicken, commonly prepared by grilling, pan-searing, or roasting. It is a staple protein in Romanian and international cuisines, valued for its high protein content and adaptability to various seasonings and sauces.

Sautéed chicken gizzards are a savory organ meat dish prepared by simmering and pan-sautéing gizzards with garlic, onions, butter, and herbs until tender. It is a popular rustic delicacy across many culinary traditions, often served as an appetizer or main course.

A chicken leg comprises the drumstick and the thigh, typically cooked as a whole piece by roasting, grilling, or frying. It is highly valued for its dark, flavorful, and moist meat compared to the breast.

A traditional Romanian layered casserole from Transylvania, consisting of sauerkraut, minced meat, and rice, often referred to as 'deconstructed sarmale'.

A classic and simple pasta dish featuring penne tossed in a savory tomato sauce with pieces of ham, sautéed onions, and typically finished with grated parmesan.

A classic Roman pasta dish made with eggs, hard cheese, cured pork, and black pepper. The creamy sauce is created by emulsifying the eggs and cheese with hot pasta and a little cooking water, rather than using cream.

A classic Italian pizza variety topped with tomato sauce, mozzarella cheese, and slices of cooked ham (prosciutto cotto). It is one of the most popular and simple pizza styles, appreciated for its balanced and savory 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 classic Italian rice salad typically served cold, especially during the summer months. It is made with parboiled rice mixed with a variety of ingredients such as pickled vegetables, tuna, cheese, ham, olives, and hard-boiled eggs.

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.

A fresh and crisp salad made from a variety of raw seasonal vegetables, typically featuring tomatoes, cucumbers, and cabbage, often enhanced with feta cheese and a creamy tahini-yogurt dressing.

A traditional Romanian potato salad made with boiled potatoes, onions, olives, and hard-boiled eggs, dressed with oil and vinegar. It is a versatile dish often served chilled as a light meal or a hearty side dish, known for its tangy and savory profile.

Greek pork soup, often known as Kreatosoupa, is a comforting traditional Greek soup made with tender pieces of pork simmered with root vegetables like carrots, potatoes, and celery. It is typically finished with olive oil and a generous squeeze of fresh lemon juice or an egg-lemon (avgolemono) sauce.

A traditional creamy and tangy Romanian chicken soup inspired by Greek culinary techniques, thickened with a liaison of egg yolks, sour cream, and lemon juice. It typically includes root vegetables and rice, flavored with fresh dill or parsley.

A traditional Romanian sour beef soup made with tender beef chunks and a variety of root and seasonal vegetables. It is known for its tangy flavor, traditionally achieved by adding borș, and is typically seasoned with fresh lovage.

A traditional Romanian sour soup made with dried beans and root vegetables, characterized by its hearty consistency and savory depth. It is typically flavored with herbs like lovage and thyme, and is frequently prepared with smoked meat for a distinct smoky taste.

Green bean soup is a light and comforting soup prepared primarily with fresh or frozen green beans, root vegetables, and broth. It is a staple in many Central and Eastern European cuisines as well as traditional home cooking worldwide.

A traditional Romanian chicken soup from Rădăuți, created as a lighter alternative to tripe soup using chicken breast instead of tripe. It features a rich, creamy texture achieved by tempering sour cream and egg yolks into a garlic-infused broth.

A traditional Romanian peasant-style sour soup made with a variety of seasonal vegetables and meat, typically pork or beef, and soured with borș.

A traditional Romanian sour soup made with a variety of seasonal vegetables such as potatoes, carrots, and green beans. It is typically soured with borș, lemon, or vinegar and garnished with fresh lovage or parsley.

A classic Romanian clear chicken soup made from a slow-simmered broth of chicken and root vegetables, typically served with thin, homemade egg noodles. It is a staple comfort food in Romanian households, often served as a traditional Sunday lunch or during holidays.