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L'avis de Gault&Millau
Chefs: Bogdan OANCEA & Remus OLTEANU
A new addition to the Brașov culinary map, Sub Tâmpa lays between the Medieval citadel’s wall and the foot of the mountain, where guests can enjoy both a view of the city and of the deep forest. The “neo-traditional” concept is expressed in the design, dominated by wood, stone and natural textures, and in the menu. There is an obvious interest in local ingredients, as well as in reviving and updating old recipes. The baked bone marrow is served with pickled lemons and pears. The roasted duck leg, following a 400-year-old recipe, gets a Middle Eastern touch through the sweet and sour saffron and raisins sauce. Desserts are not to be ignored, such as the fried goat milk with fresh berries and palincă infused jam.
Discover more about <a href=" https://go-mio.ro/brasov/restaurant/sub-tampa" target="_blank"><b>Sub Tâmpa</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.