Cimbru Restaurant

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 curated selection of various cured meats and artisanal cheeses, typically served as a starter or snack to be shared. It often features a balance of textures and flavors, ranging from spicy salamis to creamy or matured cheeses.

Mezze is a selection of small dishes served as appetizers or snacks across the Middle East, the Mediterranean, and the Balkans. It typically features a variety of dips like hummus and baba ghanoush, along with salads, olives, cheeses, and pita bread, designed for sharing.

A beef steak is a flat cut of beef, usually sliced perpendicular to the muscle fibers, which is typically prepared by grilling, pan-searing, or broiling. It is often served at various levels of doneness and seasoned simply to highlight the quality of the meat.

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 classic luxury main course that combines red meat, typically beef tenderloin or steak, with seafood such as shrimp or lobster. Modern gourmet variations may include additional high-end ingredients like foie gras, avocado, and truffle-infused sauces.

A premium steak cut from the small end of the beef tenderloin, prized for its exceptional tenderness and fine-grained texture. It has a mild, buttery flavor and is typically prepared by pan-searing or grilling to a medium-rare finish.

A rich and buttery dish made by roasting beef bones to render the soft, fatty marrow inside. It is considered a classic delicacy in French and modern gastronomy, typically served spread on crusty bread with sea salt and fresh herbs.

A classic appetizer of finely hand-chopped raw beef seasoned with capers, onions, and mustard. This sophisticated version is served with roasted bone marrow, offering a luxurious, buttery texture and warm contrast to the chilled meat.

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.

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 versatile and hearty dish featuring tender strips or ground beef served over a bed of rice, typically accompanied by sautéed vegetables and savory sauces such as teriyaki, yakitori, or curry. It is a staple of Asian fusion cuisine, often garnished with eggs, sesame seeds, and pickled vegetables for a balance of flavors and textures.

A classic, protein-rich breakfast or brunch dish consisting of a beef steak served with eggs prepared in various styles. It originated in Australia in the 19th century and became a staple of American diner culture and a traditional pre-flight meal for NASA astronauts.

A hearty variation of the traditional Eggs Benedict that replaces Canadian bacon with tender, slow-cooked or smoked beef brisket, typically served on toasted bread with poached eggs and hollandaise sauce.

A hearty sandwich featuring a cooked beef steak, often sliced and served on a roll or bread with various toppings such as sautéed onions, mushrooms, and cheese. It is a popular dish in many Western cuisines, with well-known variations like the Philly cheesesteak.

A sandwich made using Italian focaccia bread, characterized by its airy texture, olive oil-infused crust, and aromatic rosemary. It is typically sliced horizontally and filled with a variety of Italian cold cuts, cheeses, and fresh vegetables.

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 classic breakfast dish made of sliced bread soaked in a mixture of beaten eggs and milk or cream, then pan-fried until golden brown. It is typically flavored with cinnamon and vanilla and served with sweet toppings like maple syrup, butter, or fresh fruit.

A classic European comfort food and dessert made by simmering semolina in milk until it reaches a thick, creamy consistency. It is typically sweetened with sugar and flavored with vanilla, then served warm or cold with various toppings like jam or cinnamon.

A hearty traditional Romanian breakfast platter that typically combines fried or scrambled eggs, local cheeses, cured meats, and fresh vegetables. Modern variations may include items like fried potatoes, specialty cheeses, and hot pepper jam.

Scrambled eggs with smoked trout is a savory breakfast and brunch dish featuring soft, creamy scrambled eggs gently folded with flakes of rich smoked trout and often cheese or fresh herbs.

A classic breakfast dish made by whisking eggs together and cooking them over gentle heat while stirring to create soft, fluffy curds. It is a staple of morning menus, frequently served with sides like crispy bacon, toast, or fresh chives.

A versatile and popular meal consisting of eggs prepared in various styles—such as fried, scrambled, or as egg salad—served between slices of bread, a bun, or a roll. It is a staple breakfast or snack item across many global cuisines, often customized with cheese, vegetables, or spreads.

A hearty American breakfast dish cooked and served in a single skillet, typically cast iron. It combines crispy potatoes, spicy sausage or chorizo, sautéed bell peppers, onions, and jalapenos, topped with melted cheese and eggs.

A hearty American breakfast dish cooked and served in a single skillet, typically cast iron. It combines crispy potatoes, spicy sausage or chorizo, sautéed bell peppers, onions, and jalapenos, topped with melted cheese and eggs.

A meat-free morning meal that typically includes eggs prepared in various styles, a selection of cheeses, and fresh vegetables such as tomatoes and cucumbers. It is a balanced and nutritious start to the day that emphasizes plant-based proteins and dairy.

A classic Italian rice dish made with Arborio or Carnaroli rice and a medley of fresh seafood like mussels, clams, shrimp, and squid. It is cooked slowly with fish stock and white wine to achieve a rich, creamy consistency.

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 premium pork dish consisting of the neck cut from the Mangalica pig, a breed famous for its heavy fat marbling and rich, buttery flavor. It is most commonly prepared by grilling or slow-roasting to render the fat and achieve a tender, juicy texture.

Gilt-head bream, commonly known as Dorada, is a prized Mediterranean saltwater fish with firm, white flesh and a delicate, slightly sweet flavor. It is typically prepared whole, often grilled or baked in a salt crust to preserve its natural moisture.

Shrimp is a popular seafood dish consisting of small aquatic crustaceans that can be prepared in various ways such as grilling, sautéing, or boiling. They are highly regarded for their firm texture and sweet, delicate flavor, often served as an appetizer or main course.

A breaded cutlet made from thin slices of turkey breast that are pounded flat, coated in flour, egg, and breadcrumbs, and then pan-fried until golden and crispy. It is a popular, leaner alternative to the traditional Viennese veal schnitzel.

A breaded cutlet made from thin slices of turkey breast that are pounded flat, coated in flour, egg, and breadcrumbs, and then pan-fried until golden and crispy. It is a popular, leaner alternative to the traditional Viennese veal schnitzel.

Salsiccia is a traditional fresh Italian sausage primarily made from coarsely minced pork and fat, seasoned with aromatic spices like fennel seeds and garlic. It is a fundamental ingredient in Italian cuisine, often grilled, pan-fried, or used as a flavorful topping for pizzas and pastas.

A traditional Romanian dish consisting of pork meat and smoked sausages that are fried and preserved in lard. This historical preservation method keeps the meat tender and flavorful, typically served reheated alongside polenta and pickles.

A vibrant Italian rice dish made by slow-cooking starchy rice with beetroot purée or roasted beets, resulting in a creamy texture and deep purple hue. It is often finished with butter and parmesan, and frequently paired with goat cheese for a tangy contrast.

Salsiccia is a traditional fresh Italian sausage primarily made from coarsely minced pork and fat, seasoned with aromatic spices like fennel seeds and garlic. It is a fundamental ingredient in Italian cuisine, often grilled, pan-fried, or used as a flavorful topping for pizzas and pastas.

A diverse assortment of various seafood such as shrimp, mussels, squid, and octopus, typically served grilled, fried, or steamed. It is a popular dish in coastal cuisines, often served as a shared meal with lemon and dipping sauces.

A refined Mediterranean pasta dish consisting of long spaghetti strands paired with succulent pieces of lobster and shrimp, typically prepared in a light sauce of garlic, olive oil, and white wine.

A flavorful Indian-inspired dish consisting of assorted vegetables and tofu simmered in a rich, aromatic sauce made with coconut milk and a traditional blend of spices.

A nutritious modern meal featuring grilled halloumi cheese served over a base of greens or grains, often accompanied by fresh vegetables, legumes, and a flavorful dressing.

A Mediterranean-style seafood dish featuring a combination of tender octopus and succulent shrimp. It is typically grilled or sautéed with garlic, olive oil, and lemon, and is often served as a platter, in a salad, or as a filling for wraps.

A smooth, blended soup made from a variety of root and seasonal vegetables, typically thickened with potatoes and finished with cream or butter for a velvety texture.

A traditional Romanian sour soup, characterized by its tangy flavor derived from souring agents like borș, lemon, or vinegar. It typically includes a variety of root vegetables, meat, and fresh herbs, most notably lovage.