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Zexe Zahana Prețuri Meniu (RO)

Prețuri Verificate
Menu-Prices nu este asociat cu Zexe Zahana (RO)
Salt la secțiune Spectacol
Vizionați Zexe Zahana (RO) prețuri confirmate de Menu-Prices la următoarea locație:
Strada Icoanei 80, București, Municipiul București 030167 RO 4(073) 223-2424
Prețurile afișate în: RON
  • Meniu 12:00 PM – 10:00 PM
  • Menu (Eng) 12:00 PM – 10:00 PM

Picked For You

Ciorba de Perisoare
Din carne tocata fin si fiarta scurt in bors de tarate (100/300g).
R20.00
-
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
-
Maduva in Osul Ei
Specialitate macelareasca servita cu sare grunbjoasa si pasta de hrean (700/40g).
R30.00
-
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
-
Pulpe de bibilica (de curte)
Din bibilica, crescuta liber si neinghesuita de se tine carnea pe oase (200g).
R40.00
-

Cele mai populare

Sarmulate 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).
R44.00
-
Musciulet de Berbecut
”O bezea de carne”, aromatizata in baituri si maturata la rece timp de doua zile (100g).
R28.00
-

Recommended

Gustări reci

Afumături
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
+20.00%
Piept de Rata Afumat
Maturat in sare cale de doua saptamani si lasat la fum pana rezulta ce urmeaza (100g).
R27.00
+8.00%
Foie Gras Entier cu Dulceata Iute de Portocala si Jeleu de Tamaioasa
Am gasit reteta in cartea Dnei Ecaterina Colonel Steriade, publicata in anul 1871, ne-a placut si o reintroducem in circuitul gastronomic Romanesc (100g).
R54.00
-
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
+7.69%
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
+10.64%
Racitura de Curcan cu Ou de Prepelita
Fiarta indeluna si spumata das pentru a ramane clara si imbietoare (130g).
R22.00
+10.00%
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
+9.09%
Icre de Stiuca
Preparate simplu dupa reteta originala a famiiei Mantu din Galati (80g).
R28.00
+7.69%
Zacusca de Sturion
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
+11.11%
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
+9.09%
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
-

Gustări calde

Tuslama regala din Muschie 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 carciumile Bucurestene. O repunem pe lista. (Aici, varianta originala) (300g).
R32.00
-
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 (Gustari calde)
Specialitate macelareasca servita cu sare grunbjoasa si pasta de hrean (700/40g).
R30.00
-
Jumari Boieresti
Pentru ca, spre deosebire de tarani, boierii isi permiteau sa le faca di n garf (250g).
R28.00
+7.69%
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
-
Chiftelute 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
+8.33%
Falcute de Porc la Garnita
O alta delicatesa uitata, pe care vrem s-o restituim spre delectare (150g).
R32.00
+6.67%
Limba si Creier de Miel cu sos de Coriandru
(80/80/30g).
R36.00
-
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 de Scoico cu sos de Marar
O intreaga filozofie (180/60g).
R35.00
-
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 și 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
+7.69%
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
-
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 cheflii si untul din bucatari (100/300g).
R20.00
-
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
-
Supa Clara din Coade de Bou
Adusa de nobilii maghiari din Imperiu si impamantenita pe intreg teritoriul Transilvaniei. Greu de gasit pe listele restaurantelor, datorita procesului de fabricatie extrem de complex (80/250g).
R24.00
-
Ciorba de perisoare (Ciorbe si supe)
Din carne tocata fin si fiarta scurt in bors de tarate (100/300g).
R20.00
-
Bors Bucovinean cu Ciuperci
Pentru ca mai sunt si musterii fara dezlegare la carne, ce nu vrem sa plece nemancati! (80/300g).
R18.00
-
Bors bucovinean si ciuperci
Pentru ca mai sunt si musterii fara dezlegare la carne ce nu vrem sa plece nemacnati (80/300g).
R20.00
-

Pește

Peste si alte inotatoare

Saramura de Crap
Cu mamaliguta si ardei iute (reteta dobrogeana) (250g).
R52.00
+8.33%
Crap Fript (Prajit)
Cu sos de usturoi, ardei iute si mamaliguta (reteta bunicii) (250g).
R50.00
+8.70%
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
-

Măncăruri gătite

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
+7.69%
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
+5.26%
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
+7.41%
Pulpa de Rata Confiata
Cu garnitura de varza si ardei iute, buna de te ascunzi ca sa o mananci singur (180/200g).
R44.00
+4.76%
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
+4.62%
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
+3.85%
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
-

Specialități măcelărești

Creier de Vitel
Dupa cum alegeti, la pergament, in pesmet sau macelaresc (100g).
R18.00
+20.00%
Pizdulice
Piesa uitata si rar gasita pe meniuri, pentru ca indeobste era mancata de parlagii; fragezimea acestui muschi neexersat este cu totul deosebita (100g).
R20.00
+11.11%
Momite
Mare delicatesa in Franta de-o mananca numai bogatii. (100g).
R20.00
+11.11%
Fuduluii de Tauras
Mangaiate cu zeama de lamaie, frecate cu sare si mirodenii si fripte apoi la jar (200g).
R30.00
+114.29%
Maduvioare
Prajite in malai sau in pergament pe gratar, dupa cum va e pofta (100g).
R20.00
+11.11%
Pastrama de Curelusa
Alta specialitate macelareasca frageda, muschi abdominal minuscul, greu de decupat. Noroc cu Iulian (100g).
R16.00
-
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
-

Grătar la Jar

Patricieni
Piesa de rezistenta a localurilor interbelice, uitata mai apoi, acest amestec nobil de carnuri si arome a fost o importanta sursa de desfatare a musteriilor. Ne facem datoria de a-i readuce in atentia Dvs. intr-o interpretare proprie a retetei Domnului Ba (100g).
R15.00
-
Carnati Patricieni
Piesa de rezistență a localurilor interbelice, uitata mai apoi, acest amestec nobil de cărnuri și anume a fost o importantă sursa de desfatare a musteriilor. Ne facem datoria de a-i readuce în atenția dvs. intr-o interpretate proprie a retetei Domnului Bacalbasa (180 g).
R36.00
-
Carnaciori Picanti
Avand la baza compozitia carnatilor de Plescoi, umanizata mai apoi in carmangeria noastra (Reteta originala Zexe) (100g).
R20.00
+11.11%
Carnati Zexe
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 (180g).
R50.40
-
Pastrama din Cotlet de Berbecut Dezosat
Ca n-am mai avut bani d pulpa, care-i tare si atoasa (100g).
R24.00
+9.09%
Muschiulet de berbecut
'O bezea de carne'', aromatizata in baituri si maturata la rece timp de doua zile (100g).
R30.00
-
Mititei "Zexe" Probabil Cei Mai Buni Din Tara
Inventie Romaneasca de la sfarsit 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 (80g/buc).
R6.00
-
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
-
Ceafa de Mangalita, Cotlet de Mangalita
100g.
R25.00
-
Pipet de Biblica (de curte)
Din bibilica, crescuta libera si neinghesuita de se tine carnea pe oase (220g).
R44.00
-
Pulpe de Biblica (de curte)
Aceeasi bibilica, alte parte anatomica (180g).
R36.00
-

Brânzeturi / Diverse

Carnuri Alese

Muschi de Vita Argentinian
Bine fript, asa si asa sau in sange, cum va place (100g).
R32.00
+6.67%
Pulpe de bibilica (de curte) (Carnuri Alese)
Din bibilica, crescuta liber si neinghesuita de se tine carnea pe oase (200g).
R40.00
-
Piept de bibilica (de curte)
Aceeasi bibilica, alta parte anatomica (100g).
R24.00
-
Ceafă de Mangaliță
100 g.
R27.00
-

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
-
Maraturi Asortate
Muraturi de tot felul puse si pritocite de Nuta, soacra mea, cu pricepere mostenita de la bunica Oica ce-a tot perfectionat reteta in cei 94 de ani de viata (300g).
R14.00
-
Salata de Sfecla 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
-
Salade 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 sterpeziti la dinti (150g).
R18.00
-
Salata verde
Salata cu o lamaie, ca se poarta si nu o putem evita (300g).
R12.00
-
Salade Verde
Servita cu o lamaie, ca se poarta si nu o putem evita (300g).
R10.00
-
Salata de Varza
Frecata cu sare, otet de mere si ulei grecesc (300g).
R12.00
+20.00%
Salata de andive cu merisoare si stafide
Amestec dulce acrisor, sa va mearga la suffet (200g).
R18.00
-

Garnituri

Cartofi Prajiti
In untura de rata, dupa retata originala (200g).
R12.00
+20.00%
Cartofi Copti
In jar cu sos de smantana si usturoi (350g).
R14.00
-
Cartofi Piure
Prajit sau cu lapte, la alegere (300g).
R12.00
+20.00%
Piure Verde
Alb cartof, verde patrunjel, ceva usturoi, ulei de masline o sa va placa singur (300g).
R16.00
+14.29%
Cartofi Evantai cu sos de Ceapa Verde
O interpretare a cartofului intr-o forma gastronomica (300g).
R15.00
-
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 Romanesti Reinterpretati (Altfel) (Garnituri)
Gustul minumat din epoca de aur adus in contemporaneitate (200g).
R18.00
-
Cartofi Gratinati la Cuptor cu Pasta de Branza Albastra
Un amestec de savori (300g).
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
-
Varza Calita in Untura de Rata
Zacuta 4 ore la foc mic, impreuna cu boabe de piper, dafin si ceva afumatura… un deliciu! (250g).
R14.00
-
Cartofi evantai cu sos de ceapi verde
O interpretare a cartofului intr-o forma gastronomica (300g).
R16.00
-
Spanac Poarta Schei
In untura de rata, dupa retata originala (180g).
R18.00
-
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
-
Varza calita in untnra de rata (Garnituri)
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
+25.00%
Ciuperci la Gratar
Perpelite iute nu se scorojeasca (100g).
R10.00
-
Mamaliguta Pritipa
Dar vartoasa, din malai adus lunar de la moara din Magurele (300g).
R6.00
-
Legume proaspete sotate in unt cu sos de ghimbir
Perpelite in unt si preparate cu ghimbir si o pilitura de usturoi (200g).
R10.00
-
Sos de Ustroi
Cu supa de pui si niste ardei iute tocat (200g).
R6.00
-
Mamaliguta pripita
Dar vartoasa, din malai adus lunar de la moara din Magurele (300g).
R6.00
-
Mujdej de Ustroi
Intoarse o data, stropite cu putin ulei si prafuite cu sare (100g).
R4.00
-
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
-

Băuturi

Fresh
Portocale/grapefruit (330ml).
R18.00
-
7 Up
330ml.
R8.00
-
Aqua Carpatica Plata
500ml.
R8.00
-
Aqua Carpatica Carbogazoasa
500/750ml.
R8.00
-

Desert

Take Ionescu
Back in the days, the important political events were celebrated in different ways. Such an event took place in 1908 when Take Ionescu creates The Democrat Conservatory Party which separated from PP Carp's Conservatory Party. To celebrate this initiative, the members of the newly formed party place an order to the confectionery labs from the Grand Hotel du Boulevard for the cake that was going to bear the name of "Take Ionescu", the initiator of the project. It contains pistachio cream, chocolate cream, and almond, and cocoa dough. (120g).
R25.00
-
Carmen Sylva
Când Regina Elisabeta a României a împlinit 50 de ani (29 decembrie 1893 ) Carol I – altfel mai curând cazon în materie de finețuri gastronomice – a cerut bucătarilor să pregătească un desert special. Apare astfel prajitura Carmen Sylva cu ciocolata si cafea. Noi i-am adaugar alune de padure, Amaretto si brau inspirat din portul romanesc (120g).
R25.00
-
George Enescu
A special dessert created by the House of Capsa confectioners in the honour of the great Romanian composer. With the same base as the Joffre, but less bold with its thick cocoa dough well soaked in Grand Marnier and the acidity of the orange confit bits, the George Enescu cake is a spoiling dessert for any dark chocolate lover (120g).
R25.00
-
Le Petit-Antoine
Created in 2008, Le Petit-Antoine has quickly become Stephan Glacier's bestseller (world champion in Phoenix, US in 2006). Called by the critics "a mini work of art", this dessert perfectly combines the cocoa dough fondant, the crunchiness of the hazelnut praline, the softness of the Gianduja mousse with the finesse of the milk chocolate icing (120g).
R28.00
-
Foret-Noire
Invented in Germany in the 20th century by Josef Keller, this cake, that was registered in 2003 by the German authorities in order to protect its composition, basically contains "sour cherries, whipped cream, butter or a combination of the two, a cocoa dough soaked in Kirch, all covered in whipped cream or butter, and decorated with chocolate pieces". Here you can find it as the French man says "revisité" and adapted to the Romanian taste: Caraibe 66% dark chocolate mousse refined by an alcoholic sour cherry coulis, a soft Madagascar vanilla cu
R26.00
-
Stracciatella
New in our menu, Stracciatella is inspired by the ice cream with the same name. A white chocolate insertion to which we added crunchy dark chocolate bits, chocolate mousse, and whiskey cream (130g).
R25.00
-
Rocher
Special creata pentru iubitorii de ciocolata, Rocher imbina perfect crema de mascarpone cu pralina de alune de padure, bucatile crocante de croustillant si glasajul din ciocolata neagra. MINUNATA! (120g).
R25.00
-
Prajitura Fara Zahar (doar pe comanda)
Indulcita cu stevia si maltitol, contine ciocolata, lime si busuioc (110g).
R25.00
-

Branzeturi/Diverse

Telemea de Oaie
Din marginimea Sibiului, presarata cu neghilica, adusa de un cioban atent selectionat (100g).
R12.00
+20.00%
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 (Branzeturi/Diverse)
Sper, daca nu, cereti altul (1buc).
R2.00
-
Ardei Iute
Sper, daca nu, cereti altul (1buc).
R2.00
-
Chifle albe sau negre (Branzeturi/Diverse)
Acum scoace din cuptor (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
+25.00%
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
-
Aqua Carpatica carbogazoasca 700ml (Ape si Bauturi Racoritoare)
R15.00
-

Picked For You

Argentinian Beef Muscles
Good steak, so and so or in the blood, as you like (100g).
R32.00
-
Spinach leaves with raspberry dressing with goat cheese, ripe pumpkin seeds
R32.00
-

Most popular

Smoked duck breast
Salt maturated for two weeks, and left to be smoked until the final product (100g).
R25.00
-
Duck terrine with chive confiture
Following a recipe borrowed from the professors from France. It contains stuffed duck liver, Porto wine, spices, and it is accompanied by a chive confiture (100g).
R26.00
-
Turkey aspic with quail egg
Slowly boiled, and skimmed off frequently so that it remains clear, and eye-catching (130g).
R20.00
-
Pike roe
Simply cooked following the Mantus' from Galati original recipe (80g).
R26.00
-
Aristocrat's porcini mushroom zacusca
Just like the first one, but upgraded to the nowadays fashionable mushroom known as Funghi Porcini, leaving the people wondering about what they eat when in a pizza restaurant (180g).
R22.00
-
Lamb shin with fried mashed potatoes
Slowly cooked with fresh herbs in a brown sauce, seasoned in the very tray it's been quietly roasting for eight hours (300/200g).
R52.00
-
Veal stew
A medieval Moldavian veal stew, a fortunate alteration of a recipe that Radu Anton Roman found, and published (200/100g).
R38.00
-
Veal cheeks in wine sauce
We could only find them raw, we boiled them for like ten hours, and we enriched them with another one of Amalia's sauces. And we accommodated an onion fried mashed potato next to them (200/170g).
R54.00
-
Duck thigh confit
With a cabbage, and hot chilli pepper side dish, so tasty that you hide away to eat it all by yourself (180/200g).
R42.00
-
Minced wild boar meat stuffed cabbage rolls
Minced meat stuffed cabbage rolls just rightly herb flavoured in pickled cabbage sheets, and slowly oven cooked. (the original recipe from Ancuta's Inn) (200/150g).
R44.00
-
Minced goose breast stuffed cabbage rolls
The absolute delicacy of the inter-war period, worthy to make a come back (200/50g).
R48.00
-
Mangalica butt with bean stew
A diet dish, as this pork has no cholesterol, and the beans are sugar-free (120/300g).
R52.00
-
Lamb tenderloin
A "meat meringue" flavoured in different marinades, and cold maturated for two days (100g).
R28.00
-

Recommended

Cold starters

Smoked meat
Ham, ribs, boiled or dry entrecotes, brine boiled lard, spicy sausages, and many more, cooked following classic recipes with 100% natural ingredients made in our own steakhouse under the name "The pig's tale" (100g).
R15.00
-
Foie gras entier with spicy orange confiture, and Tamaioasa jelly
We found this recipe in Mrs. Ecaterina Colonel Steriade's book, published in 1871, which we love, and we are reintroducing it into the Romanian cuisine (100g).
R54.00
-
Beef steak tartare
Cruel mix of axe hashed raw meat, with spices (100/50g).
R47.00
-
Salata de boeuf (traditional Romanian root vegetable salad)
Authentic Romanian dish (it was impossible to name it "Bull salad") based on a German mixed salad wonderfully fused with the French mayonnaise (200g).
R22.00
-
Sturgeon zacusca
With cucumbers, chives, and rather Bulgarian fish, as our own isn't matured yet! (180g).
R28.00
-
Fish finger with horseradish sauce
Often seen on the Maramures tables, between two palinca jugs (80/170g).
R26.00
-
Mild hot home-made zacusca
Plate roasted eggplants, sweet pepper, and bell pepper, plenty of onion, flavours, and chopped spices, all boiled, and simmered in the oven. (Own recipe) (200g).
R18.00
-
Mashed beans
Soaked since the night before, then boiled in water that is changed 3 times, seasoned with garlic sauce, and salt, and adorned with onion flakes, and then pan fried in a little bit of oil, and sweet paprika (200/30g).
R15.00
-

Cold snack

Smoked
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 rat breast
Matured in salt for two weeks and left to smoke until it follows (100g).
R27.00
-
Muscle / Raw filet smoked pork Mangalite
From own meat (100g).
R28.00
-
The rounds of raw moss smoked by the beard
With baby sauce, mint and saffron. Recipe from a shepherd with school (80/30 / 15g).
R28.00
-
Rat field with arpagic sweet
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
-
Whole fatty foie gras with sweet orange and jelly of tamoiasa
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
-
Steak tartare
Barbarian mixture of raw meat, chopped to satire, with spices (100 / 50g).
R52.00
-
Cool turkey 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
-
Boeuf salad (Cold snack)
Strictly Romanian food, (but how to call it '' Salata de Bou ''), based on a German salad mixed with '' mayonnaise '' - French (200g).
R24.00
-
Stiuca spawn
Simple preparation according to the original recipe of the Mantu family from Galati (80g).
R28.00
-
Zacusca de Sturion
Cu castraveti, arpagic si petse mai degraba bulgaresc, ca al nostru inca nu s-a copt (180g).
R28.00
-
Fish mixture with horseradish sauce
Often met on the tables of the Morosians, between two jugs of palinca (80 / 170g).
R26.00
-
Zacusca de casa (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
-
Zacusca Boiereasca with Hribi
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
-
Facsimile beans
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
-

Warm starters

Tripe, and potbelly royal tuslama
The overnight boil is seasoned with Romanian garlic sauce, and yogurt and it's served while Hot. The royal tuslama used to be one of the main dishes in almost every tavern in old Bucharest back in the days. We reclaim it. (Here, the original recipe) (300g).
R32.00
-
Zexe meatballs
Lots of dill, juicy meat, onion, garlic, bread softened in milk, a composition meant to give the meatball its old fame back. (Own recipe) (250g).
R24.00
-
Pork cheeks cooked in a traditional metal pot
Another forgotten delicacy that we want to offer to be relished again (150g).
R30.00
-
Bone marrow
Butcher's speciality served with coarse salt, and garlic paste (700/40g).
R26.00
-
Aristocrat's cracklings
Because unlike peasants, the aristocrats could afford to make them from the best part (250g).
R26.00
-
Lamb tongue and brain with coriander sauce
(80/80/30g).
R36.00
-
Duck gizzard confit
The duck is slaughtered, its gizzard is boiled in the accumulated fat, then seasoned with a few spices, and slowly cooked for a few hours (120g).
R32.00
-
Catfish cracklings
Perfumed with garlic, and stir-fried to make you ask for another serving (200g).
R28.00
-
Clam meatballs with dill sauce
A whole new philosophy (180/60g).
R35.00
-

Hot snacks

Royal Tuslama from the edge and walls
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
-
The marrow in her bone
Butcher specialty served with leafy salt and horseradish paste (700 / 40g).
R30.00
-
Jumari boieresti
Pentru ca, spre deosebire de tarani, boierii isi permiteau sa le faca di n garf (250g).
R28.00
-
Lamb dumplings with baked garlic sauce and wine
Hard to process because we even left the lambs in an unhappy transhumante (150 / 30g).
R36.00
-
Chiftelute 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
-
The pork chop the garnish
Another forgotten delicacy, which we want to return to delight (150g).
R32.00
-
Sleep chops with dill sauce
A recipe with a lot of philosophy (180 / 60g).
R35.00
-
Confidential rate pipes
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
-
Sleep Jumari
Scented with garlic and roasted over a hot fire to ask for a serving (200g).
R28.00
-
Chives from veal liver with gravy and raisins
Recipe from the Brancovan era (150 / 80g).
R28.00
-

Appetizer salads

Leaves of salads of all kinds with buffalo cheese filled with black truffles and dressing of radishes and mustard berries
R42.00
-
Leaves of salads with orange dressing and chicory with confetti pipot, smoked rat breast and foie gras
R44.00
-
Arugula salad with smoked salmon with horseradish dressing, wild garlic, sage, mint and pomegranate seeds
R42.00
-
Spinach leaves with raspberry dressing with goat cheese, ripe pumpkin seeds (Appetizer salads)
R32.00
-

Sour soups, and soups

Tripe soup (Schembea)
Brought by the Turks, and adapted to the Romanians' delight by creatively adding sour cream, and egg yolk, root vegetables, and vinegar, the tripe soup that sobered up entire generations, is now the main dish of our culinary heritage (400g).
R20.00
-
Goat soup
With sour cream, and tarragon, following a long forgotten Transylvanian recipe (70/300g).
R26.00
-
Boiled meatball soup
Made of finely grounded meat, and boiled in bors (fermented wheat bran).
R18.00
-
Country chicken giblet sour soup
Take an organic chicken, boil it with root vegetables, and sour it appropriately, and there you have it: a broth perfect for sobering up party people, and chefs going bananas (100/300g).
R20.00
-
Oxtail clear soup
Brought by the Hungarian nobility, and implemented on the entire Transylvanian land. Hard to find on the restaurant lists due to the extremely complex making process (80/250g).
R24.00
-
Bucovina mushroom sour soup
Because we also have vegetarian guests we don't want to let leave still hungry! (80/300g).
R18.00
-

Soups and soups

Belly 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
-
Ivy soup
With cream and tarragon, after a forgotten Transylvanian recipe (100 / 300g).
R28.00
-
Soup of leeks (from poultry)
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
-
Clear soup with prawns and 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
-
Meatball soup
From finely chopped meat and short boil in the stock market (100 / 300g).
R20.00
-
Bucovina bors and mushrooms
Because there are also mustaches without meat separation that we do not want to leave unmolested (80 / 300g).
R20.00
-

Fish

Roasted carp (fried)
With garlic sauce, hot chilli pepper, and polenta (grandma's recipe) (250g).
R46.00
-
Sturgeon steaks
Noble fish legally caught by our friend Dan Rusan. Coal fried, and served next to a spinach side dish, prepared by Viorel from Poarta Schei's recipe (200/180g).
R68.00
-
Grilled catfish
Nice fish, carefully chosen to avoid the smell of mud (250g).
R42.00
-
Zander fillet with caper sauce
Romanian, as we have our Danube, not the Nile. With Romanian garlic sauce, and caper sauce (200/100g).
R54.00
-

Over other swimmers

Carp brine
With mamaliguta and peppers (dobrogean recipe) (250g).
R52.00
+8.33%
Fried crap
With garlic sauce, hot peppers and mamaliguta (grandmother's recipe) (250g).
R50.00
-
Sturgeon Rounds
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
-
BBQ to sleep
Good fish and carefully chosen not to smell the shore. TRY IT (250g).
R42.00
-
Salad fillets with caper sauce
Romanian, because we have the Danube du Nile. With peppers, with caper sauce (200 / 100g).
R54.00
-
Grilled wild salmon with garnish of freshly grated vegetables in butter with ginger sauce
Brought from overseas and countries (200 / 180g).
R68.00
-

Cooked dishes

Foie gras
Stir-fried, and served with a quince glacé side dish (200/180g).
R65.00
-

Cooked food

Berber beetroot with fried mashed potatoes
Bake for a long time with fresh spices and a brown sauce.
R56.00
-
Calf stew
Roasted beef stew, happy adaptation of a recipe collected and published by Radu Anton Roman (200 / 100g).
R40.00
-
Calves of veal in 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
-
Confused rat pulp
With the garnish of cabbage and chilli, it is good to hide it so you can eat it alone (180 / 200g).
R44.00
-
Baked tail and chops with prunes and cherries garnished with celery puree with black truffles
Recipe from the Brancovan era (350 / 150g).
R56.00
-
Strawberries stew
Mountain recipe with mushrooms (300 / 150g).
R38.00
-
Liver of the plucked rat (or Foie Gras)
Put on fire hot and served with a garnish of chilled guts (200 / 180g).
R68.00
-
Sarmalute from boiled pork in cabbage leaves
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
-
Grapefruit chestnuts in beef leaves
The absolute delicacy of the interwar cuisine, worthy of returning to your attention (200 / 50g).
R48.00
-
Tap sarmales with past
Brendea family recipe from Bistrita Nasaud, reinterpreted (200 / 150g).
R44.00
-
Mangalite onion with bean sprouts
Dietary food, as this pig has no cholesterol and no beans has no sugar (120 / 300g).
R54.00
-
The bible pulp and pipot entrusted by the rat, with red cabbage garnish with green apple and raw smoked pork breast
Taste mixture (180/40 / 150g).
R58.00
-

Butcher's specialities

Veal brain
According to your preference, wrapped in parchment paper, breaded or butcher's style (100g).
R15.00
-
Bull testicles
Caressed by a lemon cream, seasoned with salt and spices, and then coal roasted (100g).
R14.00
-
Pizdulice (extremely tender meat found inside the picnic shoulder)
Long forgotten piece, rarely to be found on menus because it was usually enjoyed by the butchers; the tenderness of this hardly ever used muscle is exquisite (100g).
R18.00
-
Veal marrow
Fried in cornmeal or in parchment paper, as you desire (100g).
R18.00
-
Sweetbread
Huge delicacy in France, only enjoyed by the rich people. Until our people will realise it is only at a fraction of its price per (100g).
R18.00
-
Beef pastrami
Another tender butcher's speciality, a tiny plate muscle, hard to cut out. Thank God for Iulian (100g).
R16.00
-

Butcher specialties

Calf brain
As you choose, on parchment, in breadcrumbs or butchers (100g).
R18.00
-
Pizdulice
Forgotten piece and rarely found on menus, because it was eaten by parlages; the fragility of this unexercised muscle is quite special (100g).
R20.00
-
Momite
Great delicacy in France only the rich eat. Until then, we also have ours for the price of only (100g).
R20.00
-
Momite (Butcher specialties)
Great delicacy in France only the rich eat. Until then, we also have ours for the price of only (100g).
R20.00
-
Fudulii de tauras
Drizzled with lemon juice, rubbed with salt and spices and then roasted in a jar (200g).
R30.00
-
Marrow
Roasted in malai or parchment on the grill, as you will (100g).
R20.00
-
Belt pastry
Other special butcher's forehead, tiny abdominal muscles, difficult to depict. Good luck to Julian! (100 g).
R18.00
-
Liver of calf milk
Potential with low red wine sauce (100g).
R18.00
-

Coal grills

Patricieni sausages
A main dish of the inter-war hangouts, later forgotten, this magnificent mix of meats, and flavours was an important source of splurge for guests. It is our duty to bring them back by Mr. Ba's own interpretation of the recipe (100g).
R15.00
-
Spicy sausages
Based on the Plescoi sausage composition, improved in our steakhouse later on. (Original Zexe recipe) (100g).
R18.00
-
Zexe sausages
Uncle Florica's recipe, a talented butcher (whose untalented butcher apprentice was Matache, the one who remained a simple butcher) (100g).
R9.00
-
Argentinean beef steak
Well done, medium or rare, as you like it (100g).
R30.00
-
Boneless lamb chop pastrami
Since we couldn't afford the leg which is rather hard, and stringy (100g).
R22.00
-
Zexe grilled minced meat rolls - probably the best in the country
Romanian invention from the end of the 19th century, a happy mixture of meats, broths, and spices, that were left to rest for two days to blend as well as possible. Undoubtedly, one of our signature dishes (80g/piece).
R6.00
-
Mangalica butt, mangalica chop
100g.
R25.00
-
Guinea fowl breast
Made from guinea fowl, raised freely, and not closely packed (220g).
R48.40
-
Guinea fowl thighs
The same guinea fowl, but another anatomic part (180g).
R36.00
-

Scratch the jar

Sausages Patriciate
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 (180g).
R36.00
-
Spicy Carnaciori
Based on the composition of Plescoi sausages, later humanized in our butchery (Zexe original recipe) (100g).
R20.00
-
Spicy Carnaciori (Scratch the jar)
Based on the composition of Plescoi sausages, later humanized in our butchery (Zexe original recipe) (100g).
R20.00
-
Carnati Zexe
Reteta lui Nea Florica, carmangier cu talent (ce l-a avut ucenic netalentat si pe Matache, de-a ramas doar macelar (100g).
R19.00
-
Deer Sausages and roast pork with basil
Because the basil is not put in the soup and I did not find its place (180g).
R50.40
-
Sheep pastry from boneless chops
As I had no money for pulp, which is strong and attractive (100g).
R24.00
-
Bearded mussel
A meat stew', flavored in sticks and matured in cold for two days (100g).
R30.00
-
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
-

Chosen meats

Argentinian Beef Muscles (Chosen meats)
Good steak, so and so or in the blood, as you like (100g).
R32.00
-
Pulp of guineafowl (of yard)
From the guineafowl, raised freely and unhindered to keep the meat on the bones (200g).
R40.00
-
Pulp of guineafowl (of yard) (Chosen meats)
From the guineafowl, raised freely and unhindered to keep the meat on the bones (200g).
R40.00
-
Breast of guineafowl (of yard)
The same guineafowl, other anatomical part (100g).
R24.00
-

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
-
Beef salad with horseradish
Beetroot long and served with shaved horseradish (200 / 20g).
R12.00
-
Beet, and horseradish salad
Made of slowly roasted beet root, and served with grated horseradish (200/20g).
R12.00
-
Fresh vegetable salad
Tomatoes, cucumbers, green salad, etc., combined as you like (300g).
R12.00
-
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
-
Porcini mushroom, chive, and clove salad
Sweet pepper, bay leaves, black pepper, mustard seeds, all boiled in apple vinegar, and some honey so that it's not too sour (150g).
R18.00
-
Lettuce
Salad with a lemon, which can be carried and we can not avoid it (300g).
R12.00
+20.00%
Coleslaw
Rub with salt, apple vinegar and Greek oil (300g).
R12.00
-
Cabbage salad
Seasoned with salt, apple vinegar, and Greek oil (300g).
R10.00
-
Andes salad with cranberries and raisins
Sweet sour mixture, go to the ceiling (200g).
R12.00
-

Side dishes

Green puree
White potato, green parsley, some garlic, olive oil; you'll definitely like it (300g).
R14.00
-
Fan shaped potatoes with green onion sauce
A gastronomic interpretation of potato (300g).
R15.00
-
Oven potato gratin with blue cheese paste
A blend of flavours (300g).
R18.00
-
Cabbage fried in duck fat
Left alone slow cooking for 4 hours together with the black pepper, the bay leaves, and some smoked meat.... a real feast! (250g).
R14.00
-
Poarta Schei spinach
In duck fat, by the original recipe (180g).
R18.00
-
Rosemary potatoes
Oven baked with oil, and herbs, until roasted (200g).
R12.00
-
Pritipa polenta
But vigorous, made from cornmeal brought monthly from the flour mill in Magurele (300g).
R8.00
-
Romanian garlic sauce
Turned once, splashed with a little bit of oil, and dusted with salt (100g).
R4.00
-

Gaskets

Fries
In the lard, after the original cut (200g).
R12.00
+20.00%
Baked potatoes
In a jar with cream sauce and garlic (350g).
R14.00
-
Mashed potatoes
Roasted or with milk, of choice (300g).
R12.00
+20.00%
Pure green
White potato, green parsley, some garlic, olive oil you will like alone (300g).
R16.00
-
Potatoes with rosemary
In the oven with oil and herbs. until browned (200g).
R12.00
-
Romanian Potatoes Reinterpreted (Otherwise)
The minimal taste of the golden age brought in contemporaneity (200g).
R18.00
-
Potatoes with truffle ice cream sauce and old sheep telemea
When the truffle meets the sheep and beat on a potato (200g).
R18.00
-
Fancy potatoes with green onion sauce
An interpretation of the potato in a gastronomic form (300g).
R16.00
-
Baked potatoes with blue cheese paste
A mixture of flavors (300g).
R20.00
-
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
-
Grilled vegetables
Returned once sprinkled with a little oil and dusted with salt (100g).
R10.00
+25.00%
Grilled mushrooms
Drizzled quite well if drained (100g).
R10.00
-
Freshly sliced ​​vegetables in butter with ginger sauce
Drizzled in butter and prepared with ginger and a garlic filling (200g).
R10.00
-
Mamaliguta pripita
But vibrant, from malai brought monthly from the mill in Magurele (300g).
R6.00
-
Garlic sauce
Romanian classic, crushed in the brine, with salt, some oil and baptized with chilled water (200g).
R4.00
-33.33%
Garlic sauce (Gaskets)
With chicken soup and some hot pepper, chopped (200g).
R6.00
-

Drinks

Freshly squeezed juice
Oranges / grapefruit (330ml).
R18.00
-
Eco apple juice
330ml.
R12.00
-
Pepsi Cola
330ml.
R10.00
-
7 up
330ml.
R8.00
-
Aqua Carpatica still mineral water
500ml.
R8.00
-
Aqua Carpatica sparkling mineral water
500/750ml.
R8.00
-

Cheese / Miscellaneous

Mutton telemea cheese
From Marginimea Sibiului, sprinkled with fennel that was brought by a carefully selected shepherd (100g).
R10.00
-
Sheep cheese
From the margin of Sibiu, sprinkled with neghilica, brought by a carefully selected shepherd (100g).
R12.00
-
Mutton hard cheese
They are so tasty that I'm embarrassed to tell you what it happens to them in Horezu... a Spanish guy (100g).
R20.00
-
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
-
Black truffle butter
Mix well and salt a little (50g).
R12.00
-
Butter
83 to be worthy of his name (50g).
R6.00
-
Sour cream
From cow's milk, crushed by a Palestinian, friend with the Spanish above (100g).
R5.00
-
Greek olives
Kalamata, that I didn't find better (100g).
R10.00
-
Hot chilli
I hope so; if not, just ask for another one (piece).
R2.00
-
Pepper
I hope, if not, ask for another (1pc).
R2.00
-
White or black numbers
Now remove from the oven (1pc).
R2.00
-
White or black numbers (Cheese / Miscellaneous)
Now remove from the oven (1pc).
R2.00
-
White or brown buns
Fresh from the oven (piece).
R2.00
-

Dessert

Take Ionescu
Back in the days, the important political events were celebrated in different ways. Such an event took place in 1908 when Take Ionescu creates The Democrat Conservatory Party which separated from PP Carp's Conservatory Party. To celebrate this initiative, the members of the newly formed party place an order to the confectionery labs from the Grand Hotel du Boulevard for the cake that was going to bear the name of "Take Ionescu", the initiator of the project. It contains pistachio cream, chocolate cream, and almond, and cocoa dough. (120g).
R25.00
-
Carmen Sylva
Când Regina Elisabeta a României a împlinit 50 de ani (29 decembrie 1893 ) Carol I – altfel mai curând cazon în materie de finețuri gastronomice – a cerut bucătarilor să pregătească un desert special. Apare astfel prajitura Carmen Sylva cu ciocolata si cafea. Noi i-am adaugar alune de padure, Amaretto si brau inspirat din portul romanesc (120g).
R25.00
-
George Enescu
A special dessert created by the House of Capsa confectioners in the honour of the great Romanian composer. With the same base as the Joffre, but less bold with its thick cocoa dough well soaked in Grand Marnier and the acidity of the orange confit bits, the George Enescu cake is a spoiling dessert for any dark chocolate lover (120g).
R25.00
-
Le Petit-Antoine
Created in 2008, Le Petit-Antoine has quickly become Stephan Glacier's bestseller (world champion in Phoenix, US in 2006). Called by the critics "a mini work of art", this dessert perfectly combines the cocoa dough fondant, the crunchiness of the hazelnut praline, the softness of the Gianduja mousse with the finesse of the milk chocolate icing (120g).
R28.00
-
Foret-Noire
Invented in Germany in the 20th century by Josef Keller, this cake, that was registered in 2003 by the German authorities in order to protect its composition, basically contains "sour cherries, whipped cream, butter or a combination of the two, a cocoa dough soaked in Kirch, all covered in whipped cream or butter, and decorated with chocolate pieces". Here you can find it as the French man says "revisité" and adapted to the Romanian taste: Caraibe 66% dark chocolate mousse refined by an alcoholic sour cherry coulis, a soft Madagascar vanilla cu
R26.00
-
Stracciatella
New in our menu, Stracciatella is inspired by the ice cream with the same name. A white chocolate insertion to which we added crunchy dark chocolate bits, chocolate mousse, and whiskey cream (130g).
R25.00
-
Rocher
Special creata pentru iubitorii de ciocolata, Rocher imbina perfect crema de mascarpone cu pralina de alune de padure, bucatile crocante de croustillant si glasajul din ciocolata neagra. MINUNATA! (120g).
R25.00
-
Sugar-free cake (special order only)
Sweetened with stevia, it contains chocolate, lime, and basil (110g).
R25.00
-

Waters and Refreshments

Fresh orange
330ml.
R18.00
-
Fresh grapefruit
330ml.
R18.00
-
Lemonade
500ml.
R18.00
-
Passion fruit lemonade
400ml.
R22.00
-
Natural fruit juices
330ml.
R12.00
-
BIO apple juice
330ml.
R12.00
-
Pepsi
330ml.
R10.00
-
Mirinda
330ml.
R10.00
+25.00%
7UP
330ml.
R10.00
-
Aqua Carpatica silver 500ml
R8.00
-
Aqua Carpatica carbogazoasca 500ml
R8.00
-
Aqua Carpatica silver 700ml
R15.00
-
Aqua Carpatica carbogazoasca 700ml
R15.00
-
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