Menu - Dishes & drinks in Timisoara

Dantino Ristorante / Casa Antinori

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.

Restaurant Sabres

A classic European seafood dish consisting of fresh mussels steamed in a flavorful broth of white wine, garlic, shallots, and butter, typically garnished with fresh parsley.

Dantino Ristorante / Casa Antinori

A classic European seafood dish consisting of fresh mussels steamed in a flavorful broth of white wine, garlic, shallots, and butter, typically garnished with fresh parsley.

Le Monelline

Gnocchi are a variety of Italian dumplings made from small lumps of dough, most commonly composed of cooked mashed potatoes, flour, and eggs. They are typically boiled until they float and then served with various savory sauces like pesto or tomato sauce.

Restaurant Sabres

A rich and creamy pasta dish featuring cheese-filled tortellini and succulent shrimp tossed in a velvety Alfredo sauce. It is typically prepared with garlic, baby spinach, and cherry tomatoes to balance the richness of the cream and cheese.

Restaurant Sabres

A colorful assortment of fresh, blanched, or roasted vegetables arranged on a tray, typically served with one or more dipping sauces. It is a staple appetizer or communal snack in many culinary traditions, valued for its variety and nutritional balance.

Tassei Sushi Robata

Hamachi is a Japanese culinary term for young yellowtail (Japanese amberjack), highly valued for its rich fat content and buttery texture. It is a staple of Japanese cuisine, most commonly served raw as sashimi or nigiri, but also appreciated when lightly seared or grilled.

Le Monelline

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.

La Calul Alb

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.

Restaurant Sabres

Fried catfish is a classic dish of the Southern United States, typically consisting of catfish fillets coated in a seasoned cornmeal batter and deep-fried until golden and crispy. It is known for its mild flavor and crunchy texture.

La Calul Alb

A classic French dessert known for its light, airy, and puffed texture, made by folding whipped egg whites into a rich chocolate and egg yolk base. It is traditionally baked in individual ramekins and served immediately before it collapses.

Vinto

A savory tart featuring a buttery pastry crust filled with a medley of vegetables such as zucchini, roasted eggplant, and peppers. This version is typically enriched with smoked burduf cheese and sour cream for a creamy, bold flavor.

La Calul Alb

A flavorful poultry dish featuring the leg of a duck, typically slow-roasted, braised, or prepared as a confit. It is highly regarded for its tender, succulent meat and crispy, golden-brown skin.

Tassei Sushi Robata

A traditional Japanese sushi dish consisting of a small, hand-pressed mound of vinegared rice topped with a thin slice of raw or seared salmon. It is typically served with wasabi, soy sauce, and pickled ginger.

Restaurant Sabres

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.

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.

Vinto

Rabbit is a lean, mild-flavored game meat that is a staple in traditional European and Romanian cooking. It is most often prepared as a slow-cooked stew or roasted with aromatic herbs, wine, and garlic to enhance its delicate taste.

Tassei Sushi Robata

A quick and flavorful Asian-inspired dish featuring sliced duck breast sautéed in a wok with a variety of vegetables and noodles. It is typically seasoned with aromatics like ginger and garlic and tossed in a savory, umami-rich sauce.

Le Monelline

A dish featuring the arm of an octopus, typically tenderized by slow-boiling and then finished on a grill or in a pan to create a charred exterior. It is a signature delicacy in Mediterranean and Asian cuisines, valued for its tender texture and mild, oceanic taste.

Vinto

Beetroot tartare is a vegetarian or vegan variation of traditional steak tartare, featuring finely diced cooked beets instead of raw meat. It is seasoned with ingredients like capers, shallots, and mustard, and is often served as an elegant, chilled appetizer.

Restaurant Sabres

A traditional Romanian dish featuring grilled carp submerged in a hot, flavorful brine made with water, salt, garlic, tomatoes, and peppers. It is a signature dish of the Danube Delta and Dobrogea regions, typically served hot alongside polenta.

Riyo Chinese Fusion

A popular Chinese-inspired dish consisting of battered and deep-fried chicken pieces tossed in a vibrant sauce made from vinegar, sugar, and soy sauce. It is typically stir-fried with pineapple, bell peppers, and onions for a balance of flavors and textures.

Tassei Sushi Robata

A popular uramaki (inside-out) sushi roll typically filled with shrimp tempura and cucumber, and topped with thin slices of avocado to resemble dragon scales. It is usually finished with a drizzle of unagi sauce and sesame seeds.

La Calul Alb

A classic dish featuring tender pan-seared or grilled chicken breast served with a rich and creamy mushroom sauce, typically seasoned with garlic and herbs.