"The Real Taste of Transylvania" - 10 hands fine bistro experience (Bucuresti)

"The Real Taste of Transylvania" - 10 hands fine bistro experience (Bucuresti)

Gastronomy Experience


590 RON


Bulevardul Poligrafiei 1c, București 013704, Romania

Dates and Hours:


"The Real Taste of Transylvania" - 10 hands fine bistro experience -
Date: 8th and 9th May
Time: 7 PM
Venue: FORK The Restaurant, Ana Tower, Bdul. Poligrafiei 1C, 25th floor, Bucharest

The gastronomic Taste of Transylvania festival is the embodiment of the shared dreams of chefs, Horeca entrepreneurs and passionate local producers, the goal being to open a new chapter in the Transylvanian gastronomic culture and put Transylvania back on the international gastronomic map as a new, yet timeless destination.

Join us for a special dinner featuring a 10-course tasting menu, with optional wine pairing, where 5 renowned chefs will collaborate to create amazing dishes.

We look forward to welcoming you!

Meet the chefs:

Ádám Mészáros, Sparhelt Bistro, Balatonfüred
Ádám Mészáros fell in love with gastronomy in 2009, when he spent a period of internship at the legendary El Bulli of Ferran Adria. He is the first chef in Hungary to be awarded 2 Michelin stars, at the Onyx restaurant, where he achieved recognition. After his experience at Onyx, he sought a closer connection to nature, and began collaborating with BOTANIQ Turai Kastély, where he opened the fine dining restaurant Clarisse. He recently accepted a new challenge, being appointed as the chef at Sparhelt Bistro in Balatonfüred (Michelin Bib Gourmand Restaurant).

Alex Petricean, Noua Bucătărie Românească, Bucharest
Alex Petricean, the artisan behind the Noua Bucătărie Românească (New Romanian Cuisine) gastronomic trend, is a self-taught chef, after a professional training that included internships, among others at Noua. A graduate and a specialist in advertising, he has become one of the most well-known chefs in Romania, being chosen multiple times as “Chef of the Year” or “Best Chef” in Romania. He made a name for himself at the Maize restaurant, after which he opened his own restaurants NOUA and NOUA BAR, true strongholds of the new Romanian cuisine.

Mihai Toader, Soro Lume, Bucharest
Mihai Toader, a chef who draws inspiration from the oldest traditions and recipes passed down from grandparents, is also known as a promoter of neo-Romanian cuisine. He had the courage to open his own restaurant, Soro Lume, in the midst of the pandemic, the result of several years of research conducted in all corners of Romania, where all dishes are cooked over a wood fire. Mihai, a proponent of sustainability and authentic ingredients sourced from nature, has also filmed his own series, titled “Fragments”, about the gastronomy of our villages, in multiple episodes.

Levente Ilyés, Páva Restaurant, Odorheiu Secuiesc
Levente Ilyés, a young and ambitious chef from the quaint Transylvanian town of Zetelaka had gastronomy in his life since childhood, when he already knew that one day it would become his true passion. It was important for him to be part of a professional environment immediately after finishing his studies – he did an internship and had his first job in Budapest, where he realized that he needed to be an advocate of local values. After some time working at the Via restaurant in Cluj-Napoca, he returned home and is now a chef of the Páva restaurant in Odorheiu Secuiesc. His mission is to contribute to developing local cuisine and raising to western quality standards.

Alex Antal, Fork Ana Tower, Bucharest
Alex Antal, born in Brașov, in love with both nature and gastronomy, and especially with the interaction between them, believes that “nature is the true Artist, and our job as chefs is to allow it to shine”. He began his career in gastronomy at restaurants in Brașov, followed by internships in Torino and Antwerp. In 2017, he landed in Bucharest, and among other roles, he served as head chef at the restaurants La Vinuri and Maize, and since 2022, he has been leading the kitchen at Fork Ana Tower.

The Menu:
🔹 Trout, asparagus, wild garlic
Alex Antal, FORK The Restaurant
🔹 Balmoș - traditional Romanian dish
Mihai Toader, Soro Lume
🔹 Herbs soup
Levente Ilyés, Páva
🔹 Sturgeon and asparagus textures
Alex Petricean, NOUA
🔹 Goulash from organs
Mihai Toader, Soro Lume
🔹 Szekler lamb steak
Levente Ilyés, Páva
🔹 Mangalica in two steps: blood sausage and steak
Ádám Mészáros, Sparhelt Bistro
🔹 Venison and morchella
Alex Antal, FORK The Restaurant
🔹 Pear, aromatics and borscht
Alex Petricean, NOUA
🔹 Chocolate cake, grilled strawberry
Ádám Mészáros, Sparhelt Bistro

 Special wine pairing:
🍷 Carassia Blanc de Blancs Magnum, Dealurile Transilvaniei, Romania
🍷 Movia PURO Brut Nature 2019, Brda, Slovenia
🍷 Pannonhalmi Prior (Rhein Riesling) 2016 Magnum, Pannonhalma, Hungary
🍷 Dagon Clan Clearstone (Fetească Albă) 2020, Dealu Mare, Romania
🍷 Kaló Imre 4x4 Leányka (Fetească Albă) Borostyán 2018, Eger, Hungary
🍷 Crama Ferdi Lady Black Legend 2020, Dealu Mare, Romania
🍷 Demeter Ervin Szamorodni 2017, Tokaj, Hungary
🍷 Malatinszky Kúria Maghari (Cabernet Franc) 2016, Villány, Hungary

Price: 590 lei/pax
Optional wine pairing: 390 lei/pax

Limited number of places: 50/evening
 Reservations can be made at 0784 001 806.