<strong>Noua Bucătărie Românească:</strong> The name of the restaurant translates to "New Romanian Cuisine," and its menu lets diners sample the foods of all regions of Romania. Click through the gallery for more pictures from the Romanian food renaissance:
Noua Bucătărie Românească: The name of the restaurant translates to "New Romanian Cuisine," and its menu lets diners sample the foods of all regions of Romania. Click through the gallery for more pictures from the Romanian food renaissance:
Monica Suma
<strong>Historic Bucharest: </strong>Inside a 1915 ivy-covered house, dining at Noua feels like an intimate affair.
Historic Bucharest: Inside a 1915 ivy-covered house, dining at Noua feels like an intimate affair.
Monica Suma
<strong>On the plate: </strong>"Storceag" Danube fish, polenta and greens is a popular dish at Noua Bucătărie Românească.
On the plate: "Storceag" Danube fish, polenta and greens is a popular dish at Noua Bucătărie Românească.
Monica Suma
<strong>Romania on a platter: </strong>An introduction to Romania in six acts, guests are encouraged to guess which dish is from where.
Romania on a platter: An introduction to Romania in six acts, guests are encouraged to guess which dish is from where.
Monica Suma
<strong>The Artist: </strong>This fine dining restaurant serving molecular gastronomy has been open for seven years.
The Artist: This fine dining restaurant serving molecular gastronomy has been open for seven years.
Monica Suma
<strong>Spoon tasting menu:</strong> The Artist's signature dish is spoons filled with bite-sized nibbles.
Spoon tasting menu: The Artist's signature dish is spoons filled with bite-sized nibbles.
Monica Suma
<strong>Relais & Châteaux Bistro Ateneu:</strong> A superb alchemy of French and Romanian cultures, the bistro is housed in the resplendent Galleron building in downtown Bucharest.
Relais & Châteaux Bistro Ateneu: A superb alchemy of French and Romanian cultures, the bistro is housed in the resplendent Galleron building in downtown Bucharest.
Courtesy of Relais & Châteaux Bistro Ateneu
<strong>Menu highlight:</strong> Country farm chicken feast with spring vegetables is one of Relais & Chateaux's best dishes.
Menu highlight: Country farm chicken feast with spring vegetables is one of Relais & Chateaux's best dishes.
Courtesy of Relais & Châteaux Bistro Ateneu
<strong>Sweet tooth:</strong> Elderflower sponge cake with fermented grains ice cream and bee pollen is a Bistro Atenue classic.
Sweet tooth: Elderflower sponge cake with fermented grains ice cream and bee pollen is a Bistro Atenue classic.
Courtesy of Relais & Châteaux Bistro Ateneu
<strong>Kaiamo: </strong>Serving a modern cuisine that also embraces the authenticity of local life, Kaiamo's dishes are guided by the proximity of the ingredients and their seasonality. <br />
Kaiamo: Serving a modern cuisine that also embraces the authenticity of local life, Kaiamo's dishes are guided by the proximity of the ingredients and their seasonality.
Courtesy of Kaiamo
<strong>"1989": </strong>This Kaiamo dish comes as a bold interpretation of the mortadella style ham made popular during communism days, including its newspaper wrapping.
"1989": This Kaiamo dish comes as a bold interpretation of the mortadella style ham made popular during communism days, including its newspaper wrapping.
Courtesy of Kaiamo
<strong>Last course:</strong> Kaiamo's kogaionon is a black currant puree that appears to flow from a hard rock. The contrast in what it looks like you're eating and what you taste is remarkable, part of the dish's wow factor.
Last course: Kaiamo's kogaionon is a black currant puree that appears to flow from a hard rock. The contrast in what it looks like you're eating and what you taste is remarkable, part of the dish's wow factor.
Courtesy of Kaiamo
<strong>Kané:</strong> The villa opened after an extensive -- and expensive -- one-year makeover.
Kané: The villa opened after an extensive -- and expensive -- one-year makeover.
Adi Bulboaca
<strong>"Carrot on a Mission":</strong> At Kane, a carrot steak drenched in a sparkly green chive oil will convert many a vegetable-hater.
"Carrot on a Mission": At Kane, a carrot steak drenched in a sparkly green chive oil will convert many a vegetable-hater.
Monica Suma
<strong>Journey: </strong>Tender dry-aged pigeon with baked beetroot, is humorously christened to be on its way "towards fulfillment."
Journey: Tender dry-aged pigeon with baked beetroot, is humorously christened to be on its way "towards fulfillment."
Monica Suma