Menu - Dishes & drinks in Timisoara

Le Monelline

A highly prized, lean cut of meat from the tenderloin of a cow, celebrated for being the most tender part of the animal. It is typically prepared as steaks or a whole roast, often seasoned simply to highlight its natural quality.

Riyo Chinese Fusion

A classic Cantonese stir-fry featuring tender slices of beef tossed in a rich, savory, and slightly sweet oyster sauce. The dish often includes aromatics like ginger and garlic, and is frequently prepared with vegetables such as mushrooms and bamboo shoots.

Restaurant Sabres

Beef tenderloin is a lean, highly prized cut of meat from the loin of a cow, renowned for its exceptional tenderness and mild flavor. It is typically prepared as a whole roast or cut into individual steaks, such as filet mignon, and is often pan-seared, grilled, or roasted.

La Calul Alb

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.

Tassei Sushi Robata

A premium beef cut from the short loin of Black Angus cattle, highly regarded for its excellent marbling, tenderness, and rich flavor. This specific preparation often utilizes a Japanese-inspired marinade featuring soy sauce, mirin, and citrus notes from yuzu.

Dantino Ristorante / Casa Antinori

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.

La Calul Alb

A succulent steak or roast made from young beef (veal), known for its tender texture and delicate flavor compared to mature beef. It is typically pan-seared or oven-roasted and seasoned with garlic and aromatic herbs.

Dantino Ristorante / Casa Antinori

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.

Restaurant Sabres

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.

Vinto

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.

Dei Frati Timișoara

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.

La Calul Alb

A slow-cooked gourmet dish featuring tender veal cheeks that are typically braised in a flavorful liquid like red wine and stock until they become succulent and melt-in-the-mouth. It is prized for its rich, deep flavor and high collagen content, which creates a silky texture.

Dantino Ristorante / Casa Antinori

Skirt steak is a long, flat cut of beef from the diaphragm muscle, known for its robust, beefy flavor and coarse grain. It is typically marinated and grilled or seared quickly over high heat to maintain tenderness.

Tassei Sushi Robata

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.

Riyo Chinese Fusion

A popular Cantonese-style stir-fry featuring tender beef slices, onions, and bell peppers tossed in a savory black pepper sauce. It is traditionally served on a hot cast-iron plate, which creates a signature sizzling sound and aroma upon serving.

La Calul Alb

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.

La Calul Alb

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.

Riyo Chinese Fusion

A spicy stir-fry from China's Sichuan province, known for its signature 'málà' flavor which combines numbing Sichuan peppercorns and hot dried chilies. It features tender, thinly sliced beef cooked quickly with ginger, garlic, and vegetables in a savory sauce.

Dantino Ristorante / Casa Antinori

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.

Vinto

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.

Dantino Ristorante / Casa Antinori

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.

Dei Frati Timișoara

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.

Dantino Ristorante / Casa Antinori

A classic French steak dish consisting of a pan-fried beef tournedos served on a crouton, topped with a slice of pan-fried foie gras and garnished with black truffle slices. It is traditionally finished with a rich Madeira or demi-glace sauce.

Restaurant Sabres

A classic dish consisting of thin slices of beef that are tenderized, breaded with flour, beaten eggs, and breadcrumbs, then fried until golden and crispy. It is a hearty variation of the traditional Austrian Wiener Schnitzel, which is typically made with veal.