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La cantina lui Nicolai
18.12.2009 | Source: Ziarul financiar
People are friendly and you feel valued, that they enjoy having you there. The serving is praiseworthy and this has nothing to do with the Romanian waiter profession or restoration. The concept is entirely new, - they have already made the change, we haven’t yet. The charm of the place is spontaneity - everything is spontaneous, without any airs, the place does not create unaccomplishable expectations, but it does not underestimate itself, either. Still, I couldn’t say that what you see is what you get, because you get much more than you see at first sight. Naturally, free and easy. For dessert, I highly recommend you to have an original and very good version of mille feuille, a perfect creme brûlée and caramelized pineapple, with homemade coconut ice-cream. Should I mention that the head-cook used to work with Alain Ducasse, at Plaza Athénée? This would make it easier to explain
Peter Imre
18.12.2009 | Source: Ziarul financiar
People are friendly and you feel valued, that they enjoy having you there. The serving is praiseworthy and this has nothing to do with the Romanian waiter profession or restoration. The concept is entirely new, - they have already made the change, we haven’t yet. The charm of the place is spontaneity - everything is spontaneous, without any airs, the place does not create unaccomplishable expectations, but it does not underestimate itself, either. Still, I couldn’t say that what you see is what you get, because you get much more than you see at first sight. Naturally, free and easy. For dessert, I highly recommend you to have an original and very good version of mille feuille, a perfect creme brûlée and caramelized pineapple, with homemade coconut ice-cream. Should I mention that the head-cook used to work with Alain Ducasse, at Plaza Athénée? This would make it easier to explain
Peter Imre
