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Crepes with nutella (hazelnut spread with cocoa) or sour cherries jam.
Minced Pork, traditionally wrapped in homemade sauerkraut, served with polenta, sour cream and hot chili, a lot of history in one plate.
Shepherd-inspired cured mutton*, carefully and passionately prepared, smothered in red wine and paired with extremely hot polenta.
With freshly-kneaded house noodles and ingredients like in your grandparent’s kitchen, served with hot chili.
Pasta with basil pesto sauce, parmesan, pine nuts and extravirgin olive oil.
Romaine lettuce, Caesar dressing, chicken breast, parmesan, anchovies, croutons.
A vibrant mix of Chinese and red cabbage, tossed in a signature Asian style dressing with molasses and spices.
Oven roasted, made a er a 100-year-old recipe, happily served alongside some tasty-braised sauerkraut.
A mixture of Moldavian meats, passionately cooked and served with polenta, grated cheese and a fried egg.
Grill zander fillet* with a touch of remoulade sauce - a fusion of fine tastes.
With fresh tarragon and sour cream, irresistibly tasty, good to post on Tik-Tok, served with hot chili.
Pasta with basil pesto sauce, parmesan, pine nuts, extravirgin olive oil and grill black tiger shrimps*.
Cooked with love for 30 minutes, with cottage cheese, sour cream and jam, love at first sight!
Puff pastry filled with apples, served with vanilla sauce and ice cream.
Cucumbers, tomatoes, bell peppers, feta cheese, capers, olives, red onion and extravirgin olive oil.
Charcoal-grilled and flavored with traditional ingredients, proudly arranged on the plate.
Made with joy and rich in vegetables served with hot chili.
Pasta made with extra virgin olive oil, fresh garlic, chili and parsley.
Veal schnitzel, breaded in Panko breadcrumbs and served with truffle mashed potatoes.
Pot Roasted Farm Chicken served with polenta and garlic sauce.
Perfectly balanced mixture of ladyfingers, Mascarpone cream cheese and coffee.
Calamari*, mix of flour and corn flour, togarashi spice, rice vinegar and Dijon mustard.
A feeling of the seaside, flavored with lovage, celery and a dash of green onion, served with hot chili.
Pasta, classic Carbonara recipe, made with crispy guanciale, egg yolk, parmesan and garlic.
Traditional Dobrogean pie* with sheep's-milk cheese, puff pastry and a touch of sour cream.
Pork ribs* marinated in BBQ sauce - an irresistible feast.
Variety of cheeses coated in crispy puff pastry.
Chef's favorite salad, fresh tomatoes, parsley, chilly, red and green onion, crispy chicken schnitzel, cheese and extra virgin olive oil.
A signature Casa Doina specialty: a rich and velvety traditional tripe soup prepared with premium sour cream, a touch of garlic for depth of flavor, and served with a fresh hot chili pepper.
Linguine with tender salmon, in a creamy white sauce, with subtle notes of garlic and white wine.
With oregano and olive oil.
Mușchi de vită fraged, tăiat în fâșii lungi și subțiri, cu ardei iute tăiat rondele, servit cu piure de cartofi.
Slow cooked, red wine aromatic sauce, celery potato mousseline - a real delight.
Ice and whip cream specialty served with crunchy hazelnut croquant and cocoa sauce.
With duck gizzard, perfect for a lunch you will talk about, served with hot chili.
Arugula, boston lettuce, spinach, Iceberg and lemon.
With bacon, special “burduf” cheese, sour cream and free-range chicken egg, all surrounded by an irresistible polenta.
An iconic Romanian soup, a bit sour and a lot of naughty meatballs, served with hot chili.
Cocoa sponge cake filled with chocolate, served with vanilla ice cream.
A sizzling, grilled treat that pleases us with a special taste.
A hearty and aromatic Romanian classic, slow-cooked with white beans and premium smoked meat. Served with fresh chili peppers on the side.
Caramelized green apples delicacy, sweet and sour wild berries* sauce, roasted almond flakes and sea salt.
Aerated dough filled with chocolate cream, coated in vanilla cream.
Served with garlic sauce and black sea salt.
Refreshing, perfectly choped, mixed with avocado, a genuine pleasure for fish lovers.
With Gouda Cheese, Brie, Parmesan, Schweitzer, grapes and biscuits.
With traditional seasonings and toasted bread.
Homemade with capers, Iceberg lettuce and red onion.
Creamy as a mousse, brought here by some boyar's straight from the French cuisine, served with forest fruits* jelly and crispy toasted bread.
With balsamic vinegar, olive oil, arugula, parmesan cheese and pine nuts.
Halls and gardens where every gathering finds its place, as it should
In the garden or in the halls of the house, we look forward to having you at table. Choose the day and the time, and we will prepare your welcome.
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Words left by those who have crossed our threshold, about the place and the gathering.
We spent our wedding day in the Doina garden and it was a dream. The linden trees, the evening light, the food — everything was perfect. The team coordinated every detail without us feeling any stress.
The best pork knuckle with beans in Bucharest, no exaggeration. Sunday lunch in the garden, under the linden trees in bloom — an experience we repeat every summer.