His kitchen Ethic and Philosophy

Chef Romica Harabagiu has an impressive CV, with gastronomic experience in Japan and China, among other countries, and more than seven years near Marseille, France.

The menu is more contemporary French and international than a Romanian one based on secret castle recipes, but has some traditional dishes. The talk of the town is the mushroom cappuccino with truffles, a delicious soup served with toast and milk foam.

As the chef said, if you don’t find something to excite your taste on the menu, speak to him and you will receive an unexpected treat. The majority of the diners are connoisseurs, and fish and meat are popular entrees.