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Zexe Sofia Prețuri Meniu (RO)

Prețuri Verificate
Menu-Prices nu este asociat cu Zexe Sofia (RO)
Salt la secțiune Spectacol
Vizionați Zexe Sofia (RO) prețuri confirmate de Menu-Prices la următoarea locație:
Strada Sofia 1, București, Municipiul București RO 4(075) 351-1968
Prețurile afișate în: RON
  • Meniu 12:00 PM – 10:00 PM
  • Menu (Eng) 12:00 PM – 10:00 PM

Picked For You

Ciorba de burta (schembea)
Adusa de turci si adaptata la placerea romanului prin adaosurile creatoare de smantana si galbenus, zarzavat si otet. ciorba de burta ce a trezit din mahmureala generati de-a randul, este acum piesa de rezistenta in patrimoniul culinar national (400g).
R24.00
-
Ciorba de perisoare
Din carne tocata fin si fiarta scurt in bors de tarate (100/300g).
R20.00
-
Zacusca Boiereasca cu Hribi
La fel ca prima, dar innobilata de ciuperca la mare moda acum, sub porecla de Funghi Porcini, de nu mai stie omu' ce baga in gura cand intra in pitarie (180g).
R24.00
-
Racitura de curcan cu ou de prepelita
Fiarta indeluna si spumata das pentru a ramane clara si imbietoare (130g).
R22.00
-
Ciorba de potroace (din pui de curte)
Se ia un pui de tara, se fierbe cu zarzavaturi, se acreste la limita suportabilului rezultand astfel o zeama ce scoate bautura din cheffii si untul din bucatari (100/300g).
R22.00
-

Gustari reci

Afumaturi
Sunci, costite hituite, antricoare fierte sau uscate, slanina fiarta in moare, carnati picanti si multe altele, preparate dupa retete clasice cu ingrediente naturale, realizate in carmangeria proprie sub marca ''Povestea Porcului'' (100g).
R18.00
-
Piept de rata afumat
Maturat in sare cale de doua saptamani si lasat la fum pana rezulta ce urmeaza (100g).
R27.00
-
Muschiulet/File crud afumat de porc Mangalita
Din carmangeria proprie (100g).
R28.00
-
Rondele de muschi crud afumat de berbecut
Cu sos de naut, menta si sofran. Reteta de la un cioban cu scoala (80/30/15g).
R28.00
-
Terina de rata cu dulceata de arpagic
Dupa o reteta imprumutata de la profesorii din Franta. Cuprinde ficat de rata indopata vin de Porto, nirodenii si este insotita de o dulceata de arpagic (100g).
R28.00
-
Foie gras entier cu dulceata iute de portocala si jeleu de tamaoiasa
Am gasit reteta in cartea D-nei Ecaterina Colonel Steriate, publicata 1871, ne-a placut si o reintroducem in circuitul gastronomic Romanesc (100g).
R56.00
-
Biftec tartar
Amestec barbar de carne cruda, tocata la satar, cu mirodenii (100/50g).
R52.00
-
Racitura de curcan cu ou de prepelita (Gustari reci)
Fiarta indeluna si spumata das pentru a ramane clara si imbietoare (130g).
R22.00
-
Salata Boeuf
Mancare strict romaneasca, (dar cum sa-i spui ''Salata de Bou''), avand la baza o salata nemteasca amestecata inspirat cu ''mayonnaise''-a frantuzeasca (200g).
R24.00
-
Icre de Stiuca
Preparate simplu dupa reteta originala a famiiei Mantu din Galati (80g).
R28.00
-
Sturgeon stew("zacusca")
Cu castraveti, arpagic si petse mai degraba bulgaresc, ca al nostru inca nu s-a copt (180g).
R28.00
-
Batog de peste cu sos de hrean
Ades intalnit pe mesele morosenilor, intre doua carafe de palinca (80/170g).
R26.00
-
Zacusca de casa (usor picanta)
Vinete coapte pe tabla, ardei kapia si gogosar, ceapa din belsug, mirodenii si condimente tocate, fierte laolalta si scazute apoi la foc mic in cuptor (Reteta proprie) (200g).
R20.00
-
Zacusca Boiereasca cu Hribi (Gustari reci)
La fel ca prima, dar innobilata de ciuperca la mare moda acum, sub porecla de Funghi Porcini, de nu mai stie omu' ce baga in gura cand intra in pitarie (180g).
R24.00
-
Fasole facaluita
Pusa la muiat de cu seara, fiarta in apa ce se schimba de 3 ori, dreasa cu zeama de usturoi, sare si ornata cu solziori de ceapa, trasa in putin ulei cu boia dulce (200/30g).
R15.00
-
Salata de vinete
Proaspat coapte la flacara si amestecate cu solzisori de ceapa (200g).
R22.00
-

Gustari calde

Tuslama regala din muchie si mura
Fiertura de-o noapte dreasa cu mujdei si iaurt, servita fierbinte, tuslamaua regala a fost la epoca mancare de baza in mai toate caricumile Bucurestene. O repunem pe lista (Aici, varianta originala) (300g).
R34.00
-
Maduva in osul ei
Specialitate macelareasca servita cu sare grunbjoasa si pasta de hrean (700/40g).
R30.00
-
Noble meat cuts
Pentru ca, spre deosebire de tarani, boierii isi permiteau sa le faca di n garf (250g).
R28.00
-
Momite de miel cu sos de usturoi copt si vin
Greu de procesat pentru ca ne-au plecat pana si mieii intr-o transhumanta nefericita (150/30g).
R36.00
-
Meatballs Zexe
Mult marar, carne mustoasa, ceapa, usturoi, miez de paine in lapte, o compozitie menita sa redea chiftelei prestigui de alta data (250g).
R26.00
-
Falcute de porc la garnita
O alta delicatesa uitata, pe care vrem s-o restituim spre delectare (150g).
R32.00
-
Chiftelute de somn cu sos de marar
O reteta cu multa filozofie (180/60g).
R35.00
-
Pipote de rata confiate
Se taie rata, se scoate ranza si se fierbe in grasimea adunata. parfumata cu ceva mirodenii, la foc mic, cale de cateva ceasuri (120g).
R32.00
-
Jumari de somn
Parfumate cu usturoi si prajite la foc iute ca sa mai cereti o portie (200g).
R28.00
-
Chiftelute din ficat de vitel cu sos de agrise si stafide
Reteta din epoca brancoveneasca (150/80g).
R28.00
-

Salate aperitiv

Frunze de salate de tot felul cu branza de bivolita umpluta cu trufe negre si dressing de ridiche si boabe de mustar
R42.00
-
Frunze de salate cu dressing de portocala si andive cu pipote confiate de rata, piept de rata afumat si foie gras
R44.00
-
Salata rucola cu somon salbatic afumat cu dressing de hrean, usturoi salbatic, salvie, menta si seminte de rodie
R42.00
-
Frunze de spanac cu dressing de zmeura cu branza de capra, seminte de dovleac coapte
R32.00
-

Ciorbe si supe

Ciorba de burta (schembea) (Ciorbe si supe)
Adusa de turci si adaptata la placerea romanului prin adaosurile creatoare de smantana si galbenus, zarzavat si otet. ciorba de burta ce a trezit din mahmureala generati de-a randul, este acum piesa de rezistenta in patrimoniul culinar national (400g).
R24.00
-
Ciorba de ied
Cu smantana si tarhon, dupa o reteta ardeleneasca uitat (100/300g).
R28.00
-
Ciorba de potroace (din pui de curte) (Ciorbe si supe)
Se ia un pui de tara, se fierbe cu zarzavaturi, se acreste la limita suportabilului rezultand astfel o zeama ce scoate bautura din cheffii si untul din bucatari (100/300g).
R22.00
-
Supa clara de rata cu galuste si foie gras
Adusa de nobili maghiari din Imperiu si impamantenita pe intreg teritoriul Transilvaniei. Greu de gasit pe listele restaurantelor, datorita procesului de fabricate extrem de complex (80/300g).
R26.00
-
Ciorba de perisoare (Ciorbe si supe)
Din carne tocata fin si fiarta scurt in bors de tarate (100/300g).
R20.00
-
Bors bucovinean si ciuperci
Pentru ca mai sunt si musterii fara dezlegare la carne ce nu vrem sa plece nemacnati (80/300g).
R20.00
-

Peste si alte inotatoare

Saramura de crap
Cu mamaliguta si ardei iute (reteta dobrogeana) (250g).
R52.00
-
Crap fript (prajit)
Cu sos de usturoi, ardei iute si mamaliguta (reteta bunicii) (250g).
R50.00
-
Rondele de Sturion
Peste nobil, pesciut legal de prientenul Dan Rusan. Perpetit la jar si servit cu o garnitura de spanac preparata dupa reteta lui Viorel de la Poarta Schei (200/180g).
R68.00
-
Pana de somn la gratar
Bun peste si atent ales sa n-aiba miros de mal. INCERCATI-L (250g).
R42.00
-
File de salau cu sos de capere
Romanesc, pentru ca avem Dunare du Nil. Cu mujdei, cu sos de capere (200/100g).
R54.00
-
Somon salbatic la gratar cu garnitura de legume proaspete sotate in unt cu sos de ghimbir
Adus de peste mari si tari (200/180g).
R68.00
-

Mancaruri gatite

Rasol de berbecut cu garnitura de piure prajit
Copt indelung cu mirodenii proaspete si cu un sos brun, dres din tava in care a zacut opt ore la foc molcom (300/200g).
R56.00
-
Tocanita de vitel
Tocanita razaseasca din carne de vitel, adaptare fericita a unei retete culese si publicata de Radu Anton Roman (200/100g).
R40.00
-
Falcute de vitel in sos de vin
Nu le-am gasit pe la noi decat crude, le-am fiert vreo zece ore si le-am innobilat cu un sos creat tot de Amalia. Si langa acestea am asezat un piure prajit cu ceapa (200/170g).
R58.00
-
Pulpa de rata confiata
Cu garnitura de varza si ardei iute, buna de te ascunzi ca sa o mananci singur (180/200g).
R44.00
-
Coada de vita si cotlet la cuptor cu prune si visine confiate cu garnitura de piure de telina cu trufe negre
Reteta din epoca brancoveneasca (350/150g).
R56.00
-
Tocanita de galbiori
Reteta munteneasca cu ciuperci nibile (300/150g).
R38.00
-
Ficat de rata indopata (sau Foie Gras)
Pus la foc iute si servit cu o garnitura de gutui glasate (200/180g).
R68.00
-
Sarmalute din carne de porc mistret in foi de varza
Sarmalute potrivite cu grija si mirodenii, in foaie de varza murata, coapte indelung la foc mic in cuptor (reteta originala de la Hanu' Ancutei) (200/150g).
R48.00
-
Sarmale din piept de gasca in foi de vita
Delicatesa absoluta a bucatariei interbelica, demna de a reintra in atentia dumneavoastra (200/50g).
R48.00
-
Sarmale de tap cu pasat
Reteta familiei Brendea din Bistrita Nasaud, reinterpretata (200/150g).
R44.00
-
Ceafa de Mangalita cu iahnie de fasole
Mancare dietetica, ca porcul asta n-are colesterol si nici fasolea n-are zahar (120/300g).
R54.00
-
Pulpa de bibilica si pipote confiate de rata, cu garnitura de varza rosie cu mar verde si piept de porc crud afumat
Amalgam de savoare (180/40/150g).
R58.00
-

Specialitati macelaresti

Creier de vitel
Dupa cum alegeti, la pergament, in pesmet sau macelaresc (100g).
R18.00
-
Pizdulice
Piesa iutata si rar gasita pe meniuri, pentru ca indeobste era mancata de parlagii; fragezimea acestui muschi neexersat este cu totul deosebita (100g).
R20.00
-
Momite
Mare delicatesa in Franta de-o mananca numai bogatii. Pana si-or da seama si ai nostri la pretul de numai (100g).
R20.00
-
Fuduluii de tauras
Mangaliate cu zeama de lamaie, frecate cu sare si mirodenii si fripte apoi la jar (100g).
R15.00
-
Maduvioare
Prajite in malai sau in pergament pe gratar, dupa cum va e pofta (100g).
R20.00
-
Pastrama de cureluta
Alta speciale macelareasca frageda, muschi abdominal minuscule, greu de depucat. Noroc cu Iulian! (100g).
R18.00
-
Ficat de vitel de lapte in prapur
Potional cu sos de maduva de vita scazut cu vin rosu (100g).
R18.00
-

Gratar la jar

Patricieni
Piesa de rezistenta a localurilor interbelice, uitata mai apoi, acest amestec nobil de carnuri si arome a fost o impotanta sursa de desfatare a musteriilor. Ne facem datoria de a-i readuce in atentia dvs. intr-o interpretate roprie a retetei Domnului Bacalbasa (100g).
R20.00
-
Carnaciori Picanti
Avand la baza compozitia carnatilor de Plescoi, umanizata mai apoi in carmangeria noastra (Reteta originala Zexe) (100g).
R20.00
-
Zexe sausages
Reteta lui Nea Florica, carmangier cu talent (ce l-a avut ucenic netalentat si pe Matache, de-a ramas doar macelar (100g).
R19.00
-
Carnati din caprioara si din porc de mangalita cu busuioc
Pentru ca busuiocul nu se pune in ciorba si nu ii gaseam locul (100g).
R28.00
-
Pastrama din cotlet de berbecut dezosat
Ca n-am mai avut bani d pulpa, care-i tare si atoasa (100g).
R24.00
-
Muschiulet de berbecut
'O bezea de carne'', aromatizata in baituri si maturata la rece timp de doua zile (100g).
R30.00
-
Mititei Zexe
Inventie Romaneasca de la starsit de secol XIX, amestec fericit de carnuri, zemuri si condimente, ce au stat la odihna doua zile pentru a se impreuna cat mai bine. Incontestabil, una dintre emblemele Bucatariei noastre (1buc/80g).
R7.00
-

Carnuri Alese

Muschi de vita Argentinian
Bine fript, asa si asa sau in sange, cum va place (100g).
R32.00
-
Pulpe de bibilica (de curte)
Din bibilica, crescuta liber si neinghesuita de se tine carnea pe oase (100g).
R24.00
-
Pulpe de bibilica (de curte) (Carnuri Alese)
Aceeasi bibilica, alta parte anatomica (100g).
R20.00
-

Salate

Muraturi asortate
Mutaturi de tot felul puse se pricotite de Nuta, soacra mea, cu pricepere mostenita de la bunica Oica ce-a tot perfectionat reteta in cei 94 de anide viata (300g).
R14.00
-
Salata de sfecal cu hrean
Din sfecla coapta indelung si servita cu hrean ras (200/20g).
R12.00
-
Salata din legume proaspete
Rosii, castraveti, salata verde etc., combinate dupa cum va e pofta (300g).
R12.00
-
Salata de hribi, cu arpagic si cuisoare
Capia, foi de dafin, boabe de piper, boabe de mustar, toate oparite cu otet de mere si ceva miere sa nu va sterpizati la dinti (150g).
R18.00
-
Salata verde
Salata cu o lamaie, ca se poarta si nu o putem evita (300g).
R12.00
-
Salata de varza
Frecata cu sare, otet de mere si ulei grecesc (300g).
R12.00
-
Salata de andive cu merisoare si stafide
Amestec dulce acrisor, sa va mearga la suffet (200g).
R12.00
-

Garnituri

Cartofi prajiti
In untura de rata, dupa retata originala (200g).
R12.00
-
Cartofi copti
In jar cu sos de smantana si usturoi (350g).
R14.00
-
Cartofi Piure
Prajit sau cu lapte, la alegere (300g).
R12.00
-
Piure verde
Alb cartof, verde patrunjel, ceva usturoi, ulei de masline o sa va placa singur (300g).
R16.00
-
Cartofi cu rozmarin
La cuptor cu ulei si planta. pana se rumenesc (200g).
R12.00
-
Cartofi Romanesti Reinterpretati (Altfel)
Gustul minumat din epoca de aur adus in contemporaneitate (200g).
R18.00
-
Cartofi cu sos de inghetata de trufe si telemea veche de oaie
Cand trufa se intalneste cu oaia si se bat pe un cartof (200g).
R18.00
-
Cartofi evantai cu sos de ceapi verde
O interpretare a cartofului intr-o forma gastronomica (300g).
R16.00
-
Cartofi gratinari la cuptor cu pasta de branza albastra
Un amestec de savori (300g).
R20.00
-
Varza calita in untnra de rata
Zacuta 4 ore la foc mic, dimpreuna cu boabe de piper, dafin si ceva afumatura... un deliciu! (250g).
R14.00
-
Legume la gratar
Intoarse o data stropite cu putin ulei si prafuite cu sare (100g).
R10.00
-
Ciuperci la gratar
Perpelite iute nu se scorojeasca (100g).
R10.00
-
Legume proaspete sotate in unt cu sos de ghimbir
Perpelite in unt si preparate cu ghimbir si o pilitura de usturoi (200g).
R20.00
-
Mamaliguta pripita
Dar vartoasa, din malai adus lunar de la moara din Magurele (300g).
R6.00
-
Mujdei de usturoi
Clasic romanesc, strivit in piufita, cu sare, ceva ulei si botezat cu apa chioara (200g).
R4.00
-
Sos de usturoi
Cu supa de pui si niste ardei iute, tocat (200g).
R6.00
-

Branzeturi/Diverse

Telemea de oaie
Din marginimea Sibiului, presarata cu neghilica, adusa de un cioban atent selectionat (100g).
R12.00
-
Cascaval de oaie
Asa de bun e, ca mi-e si rusine sa va spun ca il face la Horezu...un spaniol (100g).
R20.00
-
Unt cu trufe negre
Amestecat bine si sarat putin (50g).
R12.00
-
Unt
De 83 ca sa fie demn de numele lui (50g).
R6.00
-
Smantana
Din lapte de vaca, covasit de un palestinian, prieten cu spaniolul de mai sus (100g).
R5.00
-
Masline grecesti
Kalamata, ca nu am gasit mai bune (100g).
R10.00
-
Ardei iute
Sper, daca nu, cereti altul (1buc).
R2.00
-
Chifle albe sau negre
Acum scoace din cuptor (1buc).
R2.00
-

Ape si Bauturi Racoritoare

Fresh portocale
330ml.
R18.00
-
Fresh grapefruit
330ml.
R18.00
-
Limonada
500ml.
R18.00
-
Limonada cu fructi pasiunii
400ml.
R22.00
-
Sucuri naturale de fructe
330ml.
R12.00
-
Suc de mere BIO
330ml.
R12.00
-
Pepsi
330ml.
R10.00
-
Mirinda
330ml.
R10.00
-
7UP
330ml.
R10.00
-
Aqua Carpatica plata 500ml
R8.00
-
Aqua Carpatica carbogazoasca 500ml
R8.00
-
Aqua Carpatica plata 700ml
R15.00
-
Aqua Carpatica carbogazoasca 700ml
R15.00
-

Appetizer salads

Salad mix with buffalo cheese stuffed with truffles and black rasdish sauce
R42.00
-
Salad mix with andives and orange sauce with duck gizzard confit, smoked duck brest and foie gras
R44.00
-
Wild smoked salmon with Arugula salad and horseradish, wild garlic and mint sauce
R42.00
-
Baby spanac with goat cheese and raspberry sauce with pumpkin seeds
R32.00
-

Picked For You

Guinea fowl thighs and duck gizzard confit with red cabbage and green apple
Taste mixture (180/40 / 150g).
R58.00
-
Meatballs Zexe
Mult marar, carne mustoasa, ceapa, usturoi, miez de paine in lapte, o compozitie menita sa redea chiftelei prestigui de alta data (250g).
R26.00
-

Cold snack

Smoked cold cuts
Biscuits, hituita ribs, boiled or dried meatballs, boiled bacon in the mill, spicy sausages and many more, prepared according to classic recipes with natural ingredients, made in their own butcher's shop under the 'Pork Story' brand (100g).
R18.00
-
Smoked duck breast
Matured in salt for two weeks and left to smoke until it follows (100g).
R27.00
-
Smoked Mangalitsa fillet
From own meat (100g).
R28.00
-
Smoked lamb fillet
With baby sauce, mint and saffron. Recipe from a shepherd with school (80/30 / 15g).
R28.00
-
Duck terrine with small scallion jam
Following a recipe borrowed from teachers in France. It includes liver of the indoped rate wine from Porto, Nirodeni and is accompanied by an arpagic sweet (100g).
R28.00
-
Foie gras entier (whole) with spicy orange jam and "tamaioasa"jelly
We found the recipe in the book Mrs. Ecaterina Colonel Steriate, published 1871, we liked it and we re-introduce it in the Romanian gastronomic circuit (100g).
R56.00
-
Beef tartare
Barbarian mixture of raw meat, chopped to satire, with spices (100 / 50g).
R52.00
-
Turkey jelly with quail egg
Long boiled foam and boil enough to stay clear and moist (130g).
R22.00
-
Boeuf salad
Strictly Romanian food, (but how to call it '' Salata de Bou ''), based on a German salad mixed with '' mayonnaise '' - French (200g).
R24.00
-
Pike roe
Simple preparation according to the original recipe of the Mantu family from Galati (80g).
R28.00
-
Sturgeon stew("zacusca")
Cu castraveti, arpagic si petse mai degraba bulgaresc, ca al nostru inca nu s-a copt (180g).
R28.00
-
Stock fish with horseradish sauce
Often met on the tables of the Morosians, between two jugs of palinca (80 / 170g).
R26.00
-
Homemade stew ("Zacusca") (slightly spicy)
Baked eggplants on the board, kapia peppers and donuts, plenty of onion, spices and chopped spices, cooked together and then reduced to low heat in the oven (own recipe) (200g).
R20.00
-
Manor house stew ("zacusca") wirh boletus/penny bun
Like the first, but ennobled by the fungus in great fashion now, under the nickname of Porcini Fungi, it is no longer known by the man who gets in his mouth when he enters the guitar (180g).
R24.00
-
White bean caviare
Put in the soaking in the evening, boiled in water that changes 3 times, garlic with garlic juice, salt and garnished with onion sprigs, drawn in a little oil with sweet lemon (200 / 30g).
R15.00
-
Eggplant salad
Freshly baked in the flame and mixed with onion slivers (200g).
R22.00
-

Hot snacks

Royal Tuslama(traditional tripe and edge meet casserole)
One night feast with sweet peppers and yogurt, served hot, the royal tuxedo was at the time the main food in most of Bucharest. We put it back on the list (Here, the original version) (300g).
R34.00
-
Marrow in its own bone
Butcher specialty served with leafy salt and horseradish paste (700 / 40g).
R30.00
-
Noble meat cuts
Pentru ca, spre deosebire de tarani, boierii isi permiteau sa le faca di n garf (250g).
R28.00
-
Lamb sweetbreads with garlic sauce and wine
Hard to process because we even left the lambs in an unhappy transhumante (150 / 30g).
R36.00
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Meatballs Zexe (Hot snacks)
Mult marar, carne mustoasa, ceapa, usturoi, miez de paine in lapte, o compozitie menita sa redea chiftelei prestigui de alta data (250g).
R26.00
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Canned pork jaws
Another forgotten delicacy, which we want to return to delight (150g).
R32.00
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Meatball catfish with dill sauce
A recipe with a lot of philosophy (180 / 60g).
R35.00
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Duck gizzard confit
Cut the installment, remove the wound and boil in the fat. fragrant with some spices, on a low heat, about a few hours (120g).
R32.00
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Catfish scraps
Scented with garlic and roasted over a hot fire to ask for a serving (200g).
R28.00
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Meatball beef liver with raisins sauce
Recipe from the Brancovan era (150 / 80g).
R28.00
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Appetizer salads

Salad mix with buffalo cheese stuffed with truffles and black rasdish sauce
R42.00
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Salad mix with andives and orange sauce with duck gizzard confit, smoked duck brest and foie gras
R44.00
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Wild smoked salmon with Arugula salad and horseradish, wild garlic and mint sauce
R42.00
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Baby spanac with goat cheese and raspberry sauce with pumpkin seeds
R32.00
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Czorbas (sour soups) and Soups

Tripe Sour Soup(schembea)
Brought by the Turks and adapted to the pleasure of the novel by the creative additions of cream and yellow, zarzavat and vinegar. the belly broth that awoke from the hangings generated in turn, is now the piece of resistance in the national culinary heritage (400g).
R24.00
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Goat Sour Soup
With cream and tarragon, after a forgotten Transylvanian recipe (100 / 300g).
R28.00
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Giblets Sour Soup
Take a country chicken, boil it with vegetables, increase it to the limit of the bearable resulting in a juice that takes the drink from the cheffii and butter from the kitchens (100 / 300g).
R22.00
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Duck soup with foie gras
Brought by Hungarian nobles from the Empire and landed throughout Transylvania. Hard to find on restaurant lists, due to the extremely complex process (80 / 300g).
R26.00
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Meatball Sour Soup
From finely chopped meat and short boil in the stock market (100 / 300g).
R20.00
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Mushrooms bucovinean borsch
Because there are also mustaches without meat separation that we do not want to leave unmolested (80 / 300g).
R20.00
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Fish and other water beings

Grilled carp in brine
With mamaliguta and peppers (dobrogean recipe) (250g).
R52.00
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Fried crap
With garlic sauce, hot peppers and mamaliguta (grandmother's recipe) (250g).
R50.00
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Sturgeon round cuts
Over noble, legally caught by the prince Dan Rusan. Perpeted in jar and served with a spinach garnish prepared according to Viorel's recipe from Poarta Schei (200 / 180g).
R68.00
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Grilled catfish
Good fish and carefully chosen not to smell the shore. TRY IT (250g).
R42.00
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Zander fillet with capers sauce
Romanian, because we have the Danube du Nile. With peppers, with caper sauce (200 / 100g).
R54.00
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Wild salmon with stewed fresh vegetables in butter and ginger
Brought from overseas and countries (200 / 180g).
R68.00
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Foods cooked in the oven or pan

Beef tail and beef cutlet with plums and cherries garn ished with celery puree with black truffles
Bake for a long time with fresh spices and a brown sauce.
R56.00
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Veal stew
Roasted beef stew, happy adaptation of a recipe collected and published by Radu Anton Roman (200 / 100g).
R40.00
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Calf jaws in red wine sauce
We found them only cruel, boiled them for about ten hours and overcooked them with a sauce created by Amalia. And next to them I put a fried onion puree (200 / 170g).
R58.00
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Duck confit
With the garnish of cabbage and chilli, it is good to hide it so you can eat it alone (180 / 200g).
R44.00
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Cook lamb garnished with fried mashed potatoes
Recipe from the Brancovan era (350 / 150g).
R56.00
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Wild mushroom stew
Mountain recipe with mushrooms (300 / 150g).
R38.00
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Stuffed duck liver(or Foie Gras)
Put on fire hot and served with a garnish of chilled guts (200 / 180g).
R68.00
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Cabbage rolls (Better known as"sarmalute") Wild boar version
Sarmalute with care and spices, baked with cabbage, baked for a long time in a small oven (original recipe from Hanu 'Ancutei) (200 / 150g).
R48.00
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Minced goose beast stuffed in vine leave rolls ("sarmalute in foi de vita")
The absolute delicacy of the interwar cuisine, worthy of returning to your attention (200 / 50g).
R48.00
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Cabbage rolls - Goat Meat
Brendea family recipe from Bistrita Nasaud, reinterpreted (200 / 150g).
R44.00
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Mangalitza (Romanian pig breed) with baked beans
Dietary food, as this pig has no cholesterol and no beans has no sugar (120 / 300g).
R54.00
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Guinea fowl thighs and duck gizzard confit with red cabbage and green apple (Foods cooked in the oven or pan)
Taste mixture (180/40 / 150g).
R58.00
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Butcher's specialties

Calf brain
As you choose, on parchment, in breadcrumbs or butchers (100g).
R18.00
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"Pizdulice"(The Romanian version is always better to use when it comes to this dish)
Piece jute and rarely found on menus, because it was eaten by parlages; the fragility of this unexercised muscle is quite special (100g).
R20.00
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Veal sweetbreads
Great delicacy in France only the rich eat. Until then, we also have ours for the price of only (100g).
R20.00
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"Mountain oysters"
Drizzled with lemon juice, rubbed with salt and spices and then roasted in a jar (100g).
R15.00
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Veal spinal marrow
Roasted in malai or parchment on the grill, as you will (100g).
R20.00
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Strap pastrami
Other special butcher's forehead, tiny abdominal muscles, difficult to depict. Good luck to Julian! (100 g).
R18.00
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Calf liver
Potential with low red wine sauce (100g).
R18.00
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Charcoal Grill

"Patricieni" (Romanian product)
The piece of resistance of the inter-war localities, forgotten later, this noble mixture of meats and flavors was an important source of delight of the mustaches. We do our duty to bring them back to your attention in a proper interpretation of Mr. Bacalbasa's recipe (100g).
R20.00
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Spicy sausages
Based on the composition of Plescoi sausages, later humanized in our butchery (Zexe original recipe) (100g).
R20.00
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Zexe sausages
Reteta lui Nea Florica, carmangier cu talent (ce l-a avut ucenic netalentat si pe Matache, de-a ramas doar macelar (100g).
R19.00
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Wild goat sausage
Because the basil is not put in the soup and I did not find its place (100g).
R28.00
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Boneless pastrami made out of lamb chop
As I had no money for pulp, which is strong and attractive (100g).
R24.00
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Lamb fillet
A meat stew', flavored in sticks and matured in cold for two days (100g).
R30.00
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Mititei Zexe
Romanian invention from the nineteenth century star, happy mixture of meats, soups and spices, which were rested for two days to get together as best. Undoubtedly, one of the emblems of our Kitchen (1pc / 80g).
R7.00
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Fine meats

Argentinian Beef Loin
Good steak, so and so or in the blood, as you like (100g).
R32.00
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Guinea fowl breast
From the bible, raised freely and unhindered to keep the meat on the bones (100g).
R24.00
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Guinea fowl thighs
The same biblical, other anatomical part (100g).
R20.00
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Salads

Assorted pickles
Muttings of all kinds put together by Nuta, my mother-in-law, with inherited skill from grandmother Oica who has perfected the recipe in the 94 anides life (300g).
R14.00
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Beef salad with horseradish
Beetroot long and served with shaved horseradish (200 / 20g).
R12.00
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Fresh vegetable salad
Tomatoes, cucumbers, green salad, etc., combined as you like (300g).
R12.00
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Hribi salad, with arpagic and clams
Capia, bay leaves, peppercorns, mustard berries, all scraped with apple vinegar and some honey do not get squeezed in your teeth (150g).
R18.00
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Lettuce
Salad with a lemon, which can be carried and we can not avoid it (300g).
R12.00
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Coleslaw
Rub with salt, apple vinegar and Greek oil (300g).
R12.00
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Andes salad with cranberries and raisins
Sweet sour mixture, go to the ceiling (200g).
R12.00
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Gaskets

Fries
In the lard, after the original cut (200g).
R12.00
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Baked potatoes
In a jar with cream sauce and garlic (350g).
R14.00
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Mashed potatoes
Roasted or with milk, of choice (300g).
R12.00
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Pure green
White potato, green parsley, some garlic, olive oil you will like alone (300g).
R16.00
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Potatoes with rosemary
In the oven with oil and herbs. until browned (200g).
R12.00
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Romanian Potatoes Reinterpreted (Otherwise)
The minimal taste of the golden age brought in contemporaneity (200g).
R18.00
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Potatoes with truffle ice cream sauce and old sheep telemea
When the truffle meets the sheep and beat on a potato (200g).
R18.00
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Fancy potatoes with green onion sauce
An interpretation of the potato in a gastronomic form (300g).
R16.00
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Baked potatoes with blue cheese paste
A mixture of flavors (300g).
R20.00
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Quality cabbage in the rat's inn
Cook for 4 hours on low heat, along with peppercorns, bay leaves and some smoke ... a treat! (250 g).
R14.00
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Grilled vegetables
Returned once sprinkled with a little oil and dusted with salt (100g).
R10.00
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Grilled mushrooms
Drizzled quite well if drained (100g).
R10.00
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Freshly sliced ​​vegetables in butter with ginger sauce
Drizzled in butter and prepared with ginger and a garlic filling (200g).
R10.00
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Mamaliguta pripita
But vibrant, from malai brought monthly from the mill in Magurele (300g).
R6.00
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Garlic sauce
Romanian classic, crushed in the brine, with salt, some oil and baptized with chilled water (200g).
R4.00
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Garlic sauce (Gaskets)
With chicken soup and some hot pepper, chopped (200g).
R6.00
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Cheese / Miscellaneous

Sheep cheese
From the margin of Sibiu, sprinkled with neghilica, brought by a carefully selected shepherd (100g).
R12.00
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Sheep cheese (Cheese / Miscellaneous)
So good it is, that I am ashamed to tell you that he does it in Horezu ... a Spanish (100g).
R20.00
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Black truffle butter
Mix well and salt a little (50g).
R12.00
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Butter
83 to be worthy of his name (50g).
R6.00
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Sour cream
From cow's milk, crushed by a Palestinian, friend with the Spanish above (100g).
R5.00
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Greek olives
Kalamata, that I didn't find better (100g).
R10.00
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Pepper
I hope, if not, ask for another (1pc).
R2.00
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White or black numbers
Now remove from the oven (1pc).
R2.00
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Waters and Refreshments

Fresh orange
330ml.
R18.00
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Fresh grapefruit
330ml.
R18.00
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Lemonade
500ml.
R18.00
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Passion fruit lemonade
400ml.
R22.00
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Natural fruit juices
330ml.
R12.00
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BIO apple juice
330ml.
R12.00
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Pepsi
330ml.
R10.00
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Mirinda
330ml.
R10.00
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7UP
330ml.
R10.00
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Aqua Carpatica silver 500ml
R8.00
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Aqua Carpatica carbogazoasca 500ml
R8.00
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Aqua Carpatica silver 700ml
R15.00
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Aqua Carpatica carbogazoasca 700ml
R15.00
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