L'avis de Gault&Millau
Chefs: Ilie STÂNGACIU & Ionela GLIGA The name (“oven baked”) is not randomly chosen, for the oven (or better said ovens, brick and electric) is the centerpiece here, accounting for most of the dishes on the menu – many of French influence and some Asian –, with a great number of products selected from the area. The marrow with Maldon salt is one of the Sibiu rarities that you can try here – the large beef bones come piping hot, the marrow sizzling, studded with garlic. The farm cockerel is roasted “under the brick”, and accompanied by baked potatoes and a surprising cube of black garlic ice cream. Save room for dessert – crème brûlée served in an orange cup, with red fruit, orange blossom honey, and orange gel. Discover more about <a href=" https://go-mio.ro/sibiu/restaurant/la-cuptor" target="_blank"><b>La Cuptor</b></a> on our new local gastronomy platform. Here you can also find reviews for other <a href="https://go-mio.ro/cautare-restaurant/ "target="_blank"> <b>restaurants</a></b> from our extended community, as well as Romanian <a href="https://go-mio.ro/cautare-vin/" target="_blank"><b>wines</a></b> reviews – all carefully selected following our guide’s international standards.