Where heritage meets haute cuisine: Transylvania on a plate

Nestled in the heart of Transylvania, our fine dining restaurant is more than a place to eat – it is a celebration of the region’s terroir, a journey through its seasons and a deep dive into the soul of its culinary heritage.

Though Romania has yet to join the ranks of countries boasting Michelin-starred establishments, our level of culinary craftsmanship is in line with the highest standards of cooking, while delivering outstandingly creative experiences that honour Transylvania’s unique tastes. 

But what exactly is the level of quality Michelin inspectors search for? Four markers are of the utmost importance: the quality of each ingredient used, the way in which flavours complement one another, the Chef’s personality revealed through unique culinary creations and consistency across the menu with sustained excellence over time.

A terroir-driven philosophy

Just like in the case of restaurants that have been awarded a Michelin star, our commitment to quality is sacred. Nothing less than the best will do.

From Transylvania’s lush forests and fertile plains to its rolling hills and pristine mountain air, the region offers a rich and precious collection of ingredients. At our restaurant, every dish begins with a profound respect for this terroir. The farm-to-table concept forms the foundation of our philosophy, with a commitment to sourcing the highest quality organic ingredients directly from local farmers, foragers and artisans. 

Seasonality is paramount. Our menu evolves with the rhythms of nature, ensuring that every plate reflects the freshest produce, herbs and proteins available. Whether it’s wild mushrooms from the Carpathian forests, heirloom vegetables grown in the region’s fertile soils or honey from local apiaries, every ingredient tells a story of place and season.

Chef Róbert Tordai: the visionary behind the cuisine

Our chef, a master of French cuisine with a flair for Asian techniques, brings a unique perspective to the table. With formal training in the precision of classical French culinary art, under Raymond Blanc, the French Chef whose restaurant has 2 Michelin stars, and an appreciation for the bold flavours of Asian cuisine, he has forged a path that redefines Transylvanian cooking.

Each dish is a delicate balance of heritage and creativity. The Chef draws inspiration from the land’s bounty and the ancestral stories of Transylvania, blending them with cutting-edge techniques and unexpected flavour combinations. The result? A menu that surprises, delights and invites diners to see Transylvanian cuisine in an entirely new light.

Imagine freshly harvested porcini mushrooms bathed in velvety paprika sauce, paired with delicate pasta pockets brimming with earthy mushroom ragout and pumpkin dumplings that hide a decadent truffle filling. Or a dessert featuring freshly picked orchard fruits, transformed into a symphony of textures and tastes with the help of modern culinary techniques. Every plate is a testament to the Chef’s artistry, a harmonious dance of flavours, textures and colours that linger long after the last bite.

A destination for fine dining enthusiasts 

Transylvanian cuisine is a treasure trove of flavours, shaped by the region’s history, geography and cultural diversity. It is a cuisine of depth and soul, rich with influences from Hungarian, Saxon and Romanian traditions. At our restaurant, we honour this heritage while reimagining it for a modern audience. Our Chef’s creations are not just meals, they are stories told through food, each one a dialogue between past and present.

Whether you are a haute cuisine connoisseur or a traveler in search of the extraordinary, we invite you to have a seat at our table.