It cooks Moldavian recipes with modern techniques, using cheese from the Văratec sheepfold and meat from butchers in Târgu Neamț.
About the place
The restaurant seats 60, in a high-ceilinged room with reclaimed old timber and windows on three sides facing the beech forest. From October to April a wood fire burns. The menu changes four times a year; the website mentions slow-cooked sarmale (cabbage rolls), soups soured with borș and polenta with sheep's cheese.
The cellar holds more than 80 labels from all of Romania's wine regions. The restaurant also takes outside guests, but only with a booking made at least a day ahead.
Good to know
- Book at least a day ahead, by phone or e-mail; there is no service without a booking.
- It opens only Thursday to Sunday, 12 noon to 10 pm; last orders at 9:30 pm.
- The current seasonal menu can be downloaded from the website.
Opening hours
| Monday | Closed |
|---|---|
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 12–22 |
| Friday | 12–22 |
| Saturday | 12–22 |
| Sunday | 12–22 |
Hours may change on public holidays. Check before you go.