A variety of local cheese, form Transylvania and all the way to the Danube region.
Mashed white beans with veggies, topped with caramelised onions.
Salted pike roe, to be served on home-made bread, topped with fresh scallions.
Baked eggplants, peppers and tomatoes, topped with spring onion, garlic. chillies and sunflower oil.
Vegetables mixed with tender beef, homemade mayonnaise and pickled cucumbers and bell peppers.
Half of Shepard's Plater, charcuterie, Bean Spred, Russian Salad, Balkanic Salad, pickles.
Expertly prepared charcuterie made from free range pigs. Flavored with natural herbs and spices served with mustart and comichon
Chargrilled eggplants, bell pappers, onions and tomato spread.
Pan baked macaroni with 3 kinds of cheese.
Zucchini, cabbage, onion mixed with free range eggs, pan fried and served with yoghut sauce.
Free range pork and goose rind, fried in lard, with onion.
Minced veal fillet and pork collar, seasoned with coriander and basil, served alongside our homemade mustard and chilly jam.
Mushroom white sauce stew, served with baked bell peppers and polenta.
Goat cheese folded in orange marinated vine leaves.
Green salad, tomatoes, bell peppers, onion and grilled goat's cheese.
Spinach,, goat cheese, char grilled bell peppers, tomatoes, scallions, mint and our secret salad dressing.
Freshly pickled cabbage, pumpking seeds, raisins, walnuts and olive oil.
Lentil with avocado, char grilled peppers, onion, olive oil and spices.
Like the waiters on the Seaside, it appears and disappears depinding on the weather.
Green salad, with onion, from indigenous variety.
Made of Transylvanian mushrooms, leek and zucchini, topped with sweet cream.
From fresh tomatoes with white wine, olive oil, cumin, basil and pumpkin seeds.
Carp from the Danube, catfish from the Delta, and still-water perch, with garlic and polenta.
Simmered traditionally slow on small fire and fusioned with Oriental flavours and lime Served with sour-cream.
Poultry stock, soured with "borsh".
Danube Carp with grilled peppers, tomatoes, garlic and polenta.
Fried fresh trout seasoned with lemon and served with boiled potatoes.
Traditional Danube Delta fishermen's carp recipe with fresh garlic dressing, chilly jam and polenta.
Traditional anchovies served with polenta and garlic sauce.
Old style Black Sea mussles.
Traditional cabbage rolls filled with a mix of ground goose, pork and veal. Boiled in white wine, served with polenta, sour cream and hot chilli peppers.
Free ranged duck leg with a side of cabbage, all baked in white wine.
Pork fillet pan fried in orange juice, garlic and white wine, served with mashed potatoes.
Tender veal fillet pan seared with capers in white wine and orange juice, with a side of baked rosemary potatoes.
Veal sweetbreads, short fries aka turkey testeste and the "butcher's secret cut" infused with orange juice and white wine, perfumed with capers and mushrooms.
Juicy turkey stuffed with prunes, ginger, dates and garlic, with a side of caramelized peas.
Home made mutton pastrami, cooked to a crisp, served with polenta and hot peppers.
Pork and veal mix sausages, seasoned with herbs, pan fried, topped with home made mustard and a side of baked cabbage.
Duck, veal and pork meatballs served with a side of mashed potatoes seasoned with parsley and mint and caper and orange juice infused mayonnaise.
Hand grounded ultra-tender sirloin veal, egg yolk, onions, pickled cucumbers and peppers and our secret sauces. Served with butter and home made bread.
Sirloin beef hammered with pathos until flat than cooked to Viennese perfection. Served with mashed potatoes.
Green peas with onion, peppers and wine, pan fried and caramelized.
Ecletically chosen veggies, casually mixed with rice.
Cabbage boiled in our finest wine, than pan fried.
Transylvanian potatoes fried in lard.
Boiled potatoes.
Owen baked with garlic, rosemary and spices.
Our own secret recipe.
Cabbage pickled in spring water.
Char-grilled bell peppers dressed with vinegar and olive oil.
Assorted home made pickles.
Made from locally sourced plums, splashed with a home made wild berry syrup.
Sweet cheese pie with raisins, baked in milk sourced from local farmers.
Apple and raisin pie in vanilla souce.
Halloween pumpkin pie.
Chef's cake topped with ice cream and berry sauce.
Light and soft crescent rolls, filled with a wanlnut and lime or sour cherry and poppy seed mix.
Homemade sherbet served in a glass of ice cold water and mint.
Artisanal ice cream served with mint and caramel.
French "connoisseurs" call it bavett; we know it as the butcher's cut, because it is said, butchers reserve it for their own pleasure. One of the best and most smooth cuts of beef, now at Tears & Saints, for your pleasure. Served with butter with herbs & french fries.
Carefully selected leg of mutton, deconstructed and restructured into homemade seasoned cured beef, skillfully thrown on hot coals and ironically served with polenta, cheese and chili. An empirical delight!
Beer fed cows from which we take our vegetarian ribeye, Thai massaged on Romanian planes, cooked to the customer's liking on wood embers. With butter with herbs & freshly fried potatoes in lard.
First cousin of the one that grazes the New Zealand's pastures, the Romanian lamb is famous for never being left uneatten. Served with a side of baked rosemary potatoes.
sea buckthorn, oranges, carrots, apples
pear, kiwi, spinach, apple, lemon, spirulina
apples, carrots, oranges, beetroot, lemon
blackberries, blueberries, blackcurrants,redcurrants, strawberries, bananas, apples
strawberries, bananas, pomegranate,red currants, beetroot, apples, oranges
yuzu (japanese lemons), and a dash of pineapple / lychee, and a dash o rose syrope / passion fruit / red berries,*with sparlking / still water