Breakfast
TARTUFATA OMELETTE
Eggs, cherry tomatoes, tartufata, bread.
39 ron (200 g)
OMELETTE WITH CAMEMBERT AND BACON
Eggs, camembert, bacon, cherry tomatoes.
39 ron (200 g)
CHEESE OMELETTE
Eggs, camembert, parmigiano, cheddar, cherry tomatoes.
39 ron (200 g)
AVOCADO BREAKFAST
Poached eggs, avocado, bacon, cherry tomatoes, bread.
41 ron (250 g)
BAKED CAMEMBERT
Camembert, apples in maple syrup, red onion, marmelade.
39 ron (200 g)
LA CALUL ALB BREAKFAST
Two fried eggs, fried potatoes, brie cheese, ham, sweet chilly.
41 ron (300 g)
STARTERS
DUCK FOIE GRAS WITH CARAMELIZED APPLES IN MAPLE SYRUP
Pan fried duck foie gras prepared with brandy, served on wholemeal toast with caramelized apples in maple syrup. It is our favourite warm appetizer!
139 ron (200 g)
DUCK FOIE GRAS PATÉ WITH QUINCE MARMALADE AND RED ONION MARMALADE
Made of duck foie gras, sprinkled with romanian brandy, according to our own recipe. It is served with quince marmalade and red onion marmalade.
139 ron (100 /40 /40 g)
BEEF TARTARE WITH SPICES
A mix of finely chopped raw beef served with spices. Our classic recipe enhances the pure flavour of the meat.
92 ron (250 g)
RED TUNA TARTARE WITH AVOCADO AND MICROPLANTS
A delicious combination between the raw tuna finely chopped, avocado cream and microplants. We promise you an exquisite culinary experience.
92 ron (200 g)
BEEF MARROW SERVED IN ITS OWN BONE COOKED IN THE OVEN
We season the marrow with garlic and horseradish, thus becoming spreadable.
69 ron (500 /100 g)
DUMPLINGS STUFFED WITH PUMPKIN PURÉE
Fresh pasta filled with pumpkin purée, served in a creamy sauce, seasoned with sage.
69 ron (400 g)
DUMPLINGS STUFFED WITH BEEF, SERVED IN A WHITE SAUCE WITH FOREST MUSHROOMS AND TARTUFATA
Pasta filled with beef dipped in organic cream sauce and matured cheese from the farm served with tartufata and forest mushrooms.
69 ron (400 g)
AGED CHEESE SELECTION, SERVED WITH HOMEMADE ONION MARMALADE
69 ron (200 /50 g)
SELECTION OF DRY-CURED COLD CUTS
The most widespread specialties of smoked pork, finely flavoured, spiced with herbs. This dish is served with mustard, horseradish and homemade pickles.
59 ron (200 /100 g)
CHICKEN CAESAR SALAD WITH PARMIGIANO
Mix of green salad, grilled chicken breast, mayo vinaigrette, anchovies, parmigiano.
58 ron (350 g)
BLACK ANGUS BEEF SALAD
Green salad mix, cherry tomatoes, beef, walnuts, gorgonzola.
63 ron (350 g)
SOUPS
*We serve soups only until 17:00 o’clock
HEN SOUP WITH HOMEMADE NOODLES
Hen soup with homemade noodles, prepared according to a recipe from the Banat region. It is the treat for your lunch delight.
28 ron (350 g)
CREAM SOUP OF THE DAY
25 ron (350 g)
RĂDĂUȚEANĂ SOUP
28 ron (350 g)
TRIPE SOUR SOUP
Trip sour soup is one of the pieces of resistance in the national culinary heritage.
28 ron (350 g)
MAIN COURSE
DUCK BREAST WITH CARAMELIZED APPLES
Pan fried duck breast served with mashed potatoes and caramelised apples, sprinkled with cognac.
107 ron (160 /150 /100 g)
DUCK LEG WITH CELERY PURÉE, CARAMELIZED APPLES AND FOREST FRUIT COULIS
98 ron (250 /150 /150 g)
DUCK LEG CONFIT WITH SWEET POTATO PURÉE AND WHITE WINE REDUCTION SAUCE WITH SAGE
98 RON (200 /200 /40/20 g)
BEEF RIB-EYE
South America
85 ron (100 g raw)
BEEF TENDERLOIN
South America
89 ron (100 g raw)
BEEF T-BONE STEAK
Romania 100% Black Angus
65 ron (100 g raw)
BEEF TENDERLOIN WITH DUCK LIVER
The beef tenderloin is set on a fried brie cheese, layered with duck liver and grated black truffle. The final touch: we sprinkle it with Romanian dry wine.
199 ron (320 g)
VEAL CHEEKS WITH FOREST MUSHROOMS
Slowly cooked in the oven, the delicious veal cheeks are finished with forest mushrooms cream sauce. In addition to this beauty, we have chosen as a side dish mashed potatoes with black truffles.
98 ron (200 /150 /100 g)
BLACK ANGUS BEEF CONFIT
Served with mashed potatoes and cumin flavoured vegetables sauce.
98 RON (200 /200 /50 g )
BEEF COOKED IN THE OVEN WITH MASHED POTATOES WITH BLACK TRUFFLES AND GREEN PEPPERCORN SAUCE
98 RON (200 /200 /50 g )
LAMB COOKED IN THE OVEN WITH VEGETABLES
Romanian lamb
It is cooked in the oven in a mixture of spices, for several good hours.
105 RON (350/ 200 g )
CHICKEN BREAST WITH A WHITE SAUCE AND FOREST MUSHROOMS
Chicken breast gently cooked, served with a forest mushrooms sauce and a thyme and rosemary scented polenta.
65 ron (200/100/150 g)
CHICKEN BREAST WITH BRIE CHEESE, FIGS, WHITE WINE REDUCTION SAUCE WITH SAGE AND MASHED POTATOES
65 ron (200/ 100/50/100 g)
CHICKEN SCHNITZEL WITH MASHED POTATOES AND HOMEMADE PICKLES
65 ron (200/ 200/ 80 g)
PANKO CRUSTED PORK CHUCK WITH MASHED POTATOES AND MIXED GREENS SALAD
Panko crusted pork chuck cooked for a long time. Served with mashed potatoes and mixed greens salad
65 RON (200 / 200/100 g )
PORK CHUCK WITH ONION FLAKES AND FRIED POTATOES
Pork chuck cooked for a long time. Served with onion flakes, fried potatoes, pickles and barbeque sauce.
65 RON (200 / 200/ 50/ 50 g )
DARK BEER BRAISED PORK SHANK
The pork shank is cooked in the oven for a long time and served with fried potatoes in mangalitsa lard and barbecue sauce.
79 ron (600 /200 /80 g)
PORK RIBS WITH FRIED POTATOES
Served with fried potatoes.
75 ron (320 /200 g)
“LA CALUL ALB” BURGER
Each burger has a soft bread bun, a juicy beef patty and brie cheese. It is served with fried potatoes.
79 ron (360 /100 g)
TRADITIONAL BURGER
Black Angus beef, bread bun, Cheddar cheese, dried onions, salad, tomato, pickled cucumbers, barbeque sauce. It is served with fried potatoes.
69 ron (360 /100 g)
RICE WITH FOREST MUSHROOMS
Rice and forest mushrooms are a rich heritage of the Banat region culinary tradition. Prepared with rice, butter and forest mushrooms.
62 ron (400 g)
PASTA
TAGLIATELLE WITH BLACK TRUFFLES
89 ron (300 g)
TAGLIATELLE WITH FOUR TYPES OF CHEESE SAUCE
65 ron (400 g)
TAGLIATELLE WITH FRESH VEGETABLES FROM THE GARDEN
57 ron (400 g)
CARBONARA TAGLIATELLE
65 ron (400 g)
TAGLIATELLE WITH RED TUNA, CAPERS, OLIVES, CHERRY TOMATOES AND PROSECCO
89 ron (400 g)
TAGLIATELLE WITH SHRIMPS AND ZUCCHINI IN A ROSÉ SAUCE
89 ron (400 g)
FISH AND SEAFOOD
GRILLED OCTOPUS WITH NEW POTATOES
Octopus prepared according to a traditional recipe from Spain’s region Galicia. Octopus, red onion, new potatoes.
139 ron (200 /200 g)
DORADA FILLET WITH LEMON SAUCE
Dorada fillet cooked in a pan and served with parsnip purée, butter rice and lemon sauce.
112 ron (200 /100 /100 g)
FISH AND SEAFOOD CACCIUCCO
A hearty stew prepared according to a recipe from the port city of Livorno , in Tuscany. It consists of five different types of fish and seafood.
139 ron (600 g)
GRILLED RED TUNA WITH VEGETABLES
It is served with wasabi sauce, aioli sauce and pickled ginger.
117 ron (200 /200 g)
SIDES AND SALADS
FRIED POTATOES
25 ron (250 g)
MASHED POTATOES WITH BLACK TRUFFLES
25 ron (250 g)
STEAMED VEGETABLES
29 ron (200 g)
SALAD OF THE SEASON
25 ron (200 g)
HOMEMADE PICKLES
25 ron (200 g)
PAN FRIED MUSHROOMS
35 ron (200 g)
BUTTER RICE
31 ron (200 g)
OUR DESSERTS
CHOCOLATE GLOBE
This is the supreme dessert of chocolate lovers. Inside the black chocolate coating, a rich mascarpone and cherry filling awaits to be discovered.
59 ron (250 g)
WHITE CHOCOLATE SOUFFLÉ WITH STRAWBERRY SAUCE AND SORBETTO
We believe anyone can fall in love with this dessert.
39 ron (250 g)
PISTACHIO MOUSSE WITH RASPBERRY COULIS
A fine and elegant dessert, made of pistachio, white chocolate and fresh raspberries.
35 ron (200 g)
FLOATING ISLAND WITH LAVENDER SUGAR
This dessert is as good as it was in your childhood. It consists of floating meringues on crème anglaise coated with caramelised sugar.
35 ron (200 g)
ARTISANAL SORBETTO
Prepare yourself for delicious artisanal sorbetto.
33 ron (200 g)
