Carnie, zamă și tocană

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 classic French dish consisting of high-quality raw beef that is finely chopped or minced and mixed with various seasonings. It is typically served with a raw egg yolk on top and common flavorings include capers, onions, mustard, and Worcestershire sauce.

A smooth and creamy spread made primarily from chicken livers, butter, and sautéed aromatics such as shallots and garlic. Often enriched with cream and a splash of cognac, it is a classic European appetizer typically served chilled with bread or crackers.

A traditional Transylvanian dish featuring thick slices of cured pork fatback (slănină) fried or roasted until crispy. It is commonly served with bread, often drizzled with the hot rendered fat, and fresh vegetables like onions and radishes.

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.

A popular Romanian creamy salad consisting of tender boiled cauliflower florets blended with mayonnaise and pungent garlic. It is commonly served cold as a starter or side dish.

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 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 traditional Italian dish consisting of a high-quality cut of beef, such as sirloin or ribeye, that is grilled or seared and then carved into thick, slanted slices. It is typically served medium-rare and seasoned simply with olive oil and sea salt to highlight the flavor of the meat.

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.

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.

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.

Beef liver is a nutrient-dense organ meat, typically pan-fried or sautéed and known for its rich, metallic flavor and tender texture. It is a traditional staple across many cuisines, often prepared with caramelized onions and sometimes soaked in milk beforehand to reduce its strong taste.

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.

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.

A premium beef dish featuring dry-aged striploin, valued for its enhanced tenderness and concentrated beef flavor. It is typically seasoned simply and grilled or seared to the desired level of doneness.

A popular sandwich consisting of one or more cooked patties—usually ground meat, typically beef—placed inside a sliced bread roll or bun. It is commonly served with various toppings such as cheese, lettuce, tomato, onions, pickles, and condiments.

A rotating selection of desserts offered by a restaurant that varies daily based on the chef's choice or seasonal availability. It is a common menu feature that allows the kitchen to offer variety using fresh ingredients of the day.

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 Mediterranean seafood dish consisting of octopus that is typically tenderized by boiling and then charred on a grill for a smoky flavor and crisp texture. It is commonly finished with a dressing of extra virgin olive oil, lemon juice, garlic, and fresh herbs like oregano or parsley.

A traditional Romanian dish consisting of slices of semi-hard cașcaval cheese melted in a pan under a lid, often served alongside polenta. It is frequently prepared with forest mushrooms and butter to create a rich, gooey texture.

Lamb chops are a tender and flavorful cut of meat taken from the ribs or loin of a young sheep. They are typically marinated with garlic and herbs like rosemary and then grilled, pan-seared, or roasted.

A traditional Romanian meat dish featuring pork belly or flank, typically seasoned with garlic and herbs then grilled or roasted until tender. It is highly valued in rustic cuisine for its rich flavor and succulent, fatty texture.

A traditional Romanian dish consisting of whole or filleted trout that is seasoned, coated in cornmeal or flour, and pan-fried until golden and crispy.

A traditional Romanian specialty featuring a small, exceptionally tender cut of pork found in the inguinal region near the pelvic bone. Often referred to as the 'butcher's cut,' it is prized for its marbling and is typically grilled or pan-fried with garlic.

A traditional Romanian dish featuring lamb shank slow-cooked or boiled with root vegetables until the meat is exceptionally tender and falls off the bone. It is a hearty meal often served during festive occasions or as a comforting family dinner.

A traditional Romanian fish dish featuring the Black Sea Shad (Pontic Shad), a migratory fish prized for its rich flavor and high fat content. It is typically prepared grilled or smoked and is a signature specialty of the Danube Delta and Black Sea coastal regions.

A pork tomahawk is a thick, bone-in rib chop characterized by a long, frenched rib bone that resembles a tomahawk axe. It is valued for its tender meat and striking presentation, typically prepared by grilling or pan-searing.

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 Japanese-inspired salad consisting of rehydrated seaweed, typically wakame, dressed with a savory mixture of sesame oil, soy sauce, rice vinegar, and sugar. It features a bright, briny flavor and a slightly crunchy, satiny texture.

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.

A sophisticated salad that balances the savory richness of grilled beef striploin with the tropical sweetness of ripe mango. It is typically served on a bed of fresh seasonal greens and topped with parmesan shavings and seeds for added texture.

A traditional Romanian sour soup made with various types of fish and vegetables, typically flavored with lovage and soured with borș, lemon, or vinegar.

A classic Romanian sour soup made with beef tripe and beef bone broth, enriched with a dressing of sour cream, egg yolks, and garlic. It is celebrated for its creamy texture and distinctively savory, tangy flavor.

A traditional Romanian spring soup that combines dried white beans and fresh stinging nettles, typically flavored with smoked pork and thickened with sour cream. It is a hearty seasonal dish known for its nutritional value and robust smoky flavor.

A classic Bavarian wheat beer from Munich, Paulaner Hefe-Weißbier is an unfiltered, naturally cloudy top-fermented beer. It is world-renowned for its golden-yellow color, stable foam head, and a distinctive aroma profile featuring mild banana and clove notes.

S.Pellegrino is a premium Italian brand of sparkling natural mineral water sourced from springs in the San Pellegrino Terme area of the Italian Alps. It is globally recognized for its fine bubbles, distinct mineral balance, and long-standing association with fine dining.

A concentrated coffee drink made by extracting a double shot of espresso, typically using twice the amount of ground coffee and water as a single shot. It is known for its intense flavor, high caffeine content, and a rich, velvety layer of crema on top.

Zmeurată is a traditional Romanian fruit liqueur made by macerating fresh raspberries with sugar and high-proof alcohol. It is known for its vibrant red color and intense natural berry flavor, typically served as an aperitif or a sweet digestif.

A premium Venezuelan blended rum aged for up to eight years in white oak casks that previously held bourbon and malt whiskies. It is known for its balanced and versatile profile with notes of dried fruits, oak, and vanilla.

Aperol is a vibrant orange Italian bitter apéritif characterized by its low alcohol content and a unique bittersweet flavor profile. Created in 1919 by the Barbieri brothers, it is a key component of the popular Aperol Spritz cocktail and features notes of citrus and herbs.

Hennessy V.S (Very Special) is a globally renowned cognac produced in the Cognac region of France by Maison Hennessy. It is a blend of approximately 40 different eaux-de-vie aged in new French oak barrels, offering a bold and fragrant profile with notes of toasted almond, fresh fruit, and vanilla.

A prestige cuvée Champagne produced by Moët & Chandon, exclusively crafted from grapes harvested in a single exceptional year. It is renowned for its complexity, precise balance, and long aging process in the cellars before release.

A premium, full-bodied dry red wine produced by Gitana Winery in the Valul lui Traian region of Moldova. This flagship blend is aged in oak barrels and is known for its complex profile of dark fruits, chocolate, and spices with a well-structured finish.

An emblematic premium dry white blend produced by Cramele Recaș in the Banat region of Romania. It is uniquely crafted from five different grape varieties, typically featuring four white grapes and one red grape vinified as white, resulting in a complex, full-bodied wine with exotic fruit aromas and elegant oak notes.

Ruinart Blanc de Blancs is the signature champagne of Maison Ruinart, the oldest established Champagne house, renowned for its elegance and aromatic finesse. This non-vintage cuvée is crafted entirely from Chardonnay grapes, resulting in a fresh, luminous wine with notes of citrus, white flowers, and white peach.

Ruinart Rosé is a premium non-vintage champagne produced by the world's oldest established Champagne house, Maison Ruinart. It is celebrated for its delicate pomegranate-pink color and a complex aromatic profile featuring red fruits, exotic berries, and a balanced, silky texture.

An iconic and internationally acclaimed white wine from the Marlborough region of New Zealand, first produced in 1985. It is celebrated for its intense aromatic profile, crisp acidity, and vibrant notes of tropical and citrus fruits like passion fruit and lime.

An iconic and internationally acclaimed white wine from the Marlborough region of New Zealand, first produced in 1985. It is celebrated for its intense aromatic profile, crisp acidity, and vibrant notes of tropical and citrus fruits like passion fruit and lime.

Ferrari Maximum Blanc de Blancs is an Italian sparkling wine from the Trento DOC region, produced by the renowned Ferrari winery using the traditional Metodo Classico. It is known for its fresh and elegant profile, featuring notes of ripe fruit, citrus, and delicate hints of crusty bread and hazelnut.

A premium, limited-edition red wine produced by winemaker Adalbert Marton in the Banat-Silagiu region of Romania. This Fetească Neagră is aged for 16 months in oak barrels and is known for its complex notes of wild berries, spices, and vanilla with a deep, well-balanced structure.

A premium dry white wine from the Dealu Mare region of Romania, produced by the renowned Davino winery. The 2024 vintage is a refined blend known for its vibrant acidity and a complex aromatic profile featuring notes of lime blossom, green apple, and white peach.

A boutique Romanian winery located in the Banat region near Timișoara, known for its organic and sustainable wine production. Established in 2002, the estate produces a variety of premium still and sparkling wines using gravity-fed processing and minimal intervention techniques.

A boutique Romanian winery located in the Banat region near Timișoara, known for its organic and sustainable wine production. Established in 2002, the estate produces a variety of premium still and sparkling wines using gravity-fed processing and minimal intervention techniques.