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Chef: Amalia STANCIU At Zexe, the chef's mission is to revive the rich Romanian cuisine of the interwar period, a concept reflected in the urban festive dining atmosphere. This gastronomic time travel is comprised of iconic dishes, each with its imaginative and humorous story. Among the starters, you will find rarities such as bone marrow or lamb brain as well – steak tartare or white bean caviar with fried onions. The grill master then takes the stage, with a wide offering of mutton, Mangalitsa pork or spicy sausages. The oven cooked lamb shank with fried mashed potatoes and gravy, or the duck confit with cabbage or polenta are central pieces of a feast representative for the place’s philosophy. Discover more about Zexe Zahanaua Gastronomică Icoanei on our new local gastronomy platform. Here you can also find reviews for other restaurants from our extended community, as well as Romanian wines reviews – all carefully selected following our guide’s international standards.
Chef: Avi STEINITZ Veranda Casa Frumoasă is located, as the name suggests, in the bright veranda of a beautiful interwar house in the central area of the city. Elegant and sophisticated, the restaurant proposes a rather concise, contemporary international menu. You may start with a marinated seabass, garnished with a pumpkin seed pesto and Manchuria fish roe. For the main dish you can try the beef medallion with porcini mushrooms and sour cream sauce. The dessert is creative and satisfying – a Crème Brûlée Semifreddo with raspberries, goji flakes, and caramel shards. The service is attentive and professional, and the drinks menu includes a section with prestigious wines from France and Italy.
Chefs: Patrizia Francesca ALABISO & Geta ȘTEFĂNESCU On a quiet street in a charming part of the town lies Unico Vero, a classic neighborhood Italian restaurant in Bucharest. The cozy atmosphere of the old house and the pleasant courtyard create an enjoyable setting for both lunch and dinner. The menu is extensive yet carefully built: homemade pasta, pizza, fresh fish, seafood. The freshness of the fish, DOP products such as prosciutto crudo or parmigiano, or seasonal truffles make the difference. You may want to try the homemade paccheri – the pasta is well cooked and the octopus and grated pecorino cheese are a match to remember. The fresh European bass cooked in a salt crust or the Saltimbocca alla Romana are also very good choices. Discover more about Unico Vero on our new local gastronomy platform. Here you can also find reviews for other restaurants from our extended community, as well as Romanian wines reviews – all carefully selected following our guide’s international standards.