AUTHENTIC TRANSYLVANIAN CUISINE
REDISCOVERED
SUB TÂMPA BRINGS FORTH A UNIQUE CONCEPT IN ROMANIA: NEO-TRADITIONAL TRANSYLVANIAN CUISINE.

Carefully researched and gathered from old books and manuscripts from forgotten times, traditional Romanian recipes are being artfully reinterpreted by our chefs team, lead by Bogdan and Remus, in the classical cooking style, with accents sprinkled throughout history via the various influences, of the grand western cuisines.

Traditional Romanian cooking, as we know it today, is vastly limited to the second half of the XIX-th centrury, but authentic Romaian, also means oysters, river shells and crabs. After months of research we unravel and shed light upon recipes as old as 1600 and all the way up to the 1900s, both from the aristocratic cuisine, with French and Austrian influences, as well as that of the common folk, who would often send eachother recipes on greetings and post cards
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