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The Gault&Millau 2019 Award | Regional Chefs of the Year | Muntenia was won by Paul OPPENKAMP, from the ARTIST Chef: Paul OPPENKAMP The discreet entrance from Calea Victoriei leads you to a beautifully restored historical building, with columns and high ceilings, subtle colors, modern and elegant furnishing, and an interior herb garden. Paul Oppenkamp proposes a unique combination of premium ingredients and complex techniques, applied to Romanian and international recipes. Results are surprising, turning the menu into a refined and memorable culinary (re) discovery. The black truffle in three styles, multi-textured potato salad, Saint Jacques scallops with barley „risotto”, vongole, fennel, and popcorn or the new tastes associated to the walnut (salted caramel, coconut) are just some of the creative and impeccably executed dishes. Discover more about The ARTIST 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. ____ Nespresso has a partnership with the ARTIST You can end your meal at the ARTIST with a Nespresso coffee cup, recognized as one of the best coffees in the world. Nespresso , beyond choosing the best gourmet coffee beans, nurtures a direct relation with farmers with exceptional coffee plantations and invests in their infrastructure so that the cultivation and harvesting are sustainable.
Chef: Alina SÂRBU The design of this small restaurant is somewhat of a manifesto, a warm and friendly one, for the qualities of the vegan diet. Fruit and vegetables are present not only in the menu, but also in the décor, and the books in the small library propose an alternative vision for our diet. The menu sounds half familiar – tagliatelle with almond parmesan, chickpea and tofu burger, quinoa balls, pea and ramps pâté –, and offers an interesting experience no matter the culinary preferences. You will certainly enjoy the homemade bread, especially the rolls with cashew cheese, as well as desserts like the strawberry cake or coconut bars. The place is alcohol free, but you can try a lightly fermented kombucha or mead. Discover more about rawdia 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: Alexandru ZAMFIR Uanderful first impresses with its bold and elegant design, governed by strong shades of blue and green, with plays of light and geometries, art deco influences and copper as a central element for accessories and lighting, all combined to create the atmosphere of a New York bar. The menu is just as eclectic, reuniting the European, South-American, and Asian cuisines. The bao buns with duck meet the lamb chop with mustard and mint sauce, and the cheesecake is infused with green tea and complimented by a passion fruit sauce. The creative cocktails are reason enough to pay them a visit: Byzantine, Trebbiano Zampone or Le Jardin are just a few of the many combinations worth exploring. Discover more about Uanderful 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.