Zexe Zahana

Mititei "Zexe"

Romanian invention from the end of the 19th century, a happy mixture of meats, juices and spices, which rested for two days to combine as well as possible. Undeniably, one of the emblems of our cuisine, (probably the best in the country) (80g/piece)

Spicy sausages

Based on the composition of plaice sausages, then humanized in our pantry, (original zexe recipe) (100g)

Zexe sausages

The recipe of Nea Florica, a talented butcher (who also had Matache as an untalented apprentice, if only he remained a butcher) (100g)

Patricieni

A piece of resistance of the interwar establishments, forgotten later, this noble mixture of meats and flavors was an important source of enjoyment for the customers. We do our duty to bring them back to your attention. In our own interpretation of Mr. bacalbasa's recipe (100g)

Pastrami from boneless lamb chop

Because I didn't have enough money for pulp, which is hard and stringy (100g)

Mutton tenderloin

"A meat meringue", flavored in baits and chilled for two days (100g)

Baked beans

Soaked in the evening, boiled in water that is changed 3 times, dressed with garlic juice, salt and garnished with onion scales, pulled in a little oil with sweet paprika (200g/30g)

Smoked preparations

Hams, beaten ribs, boiled or dried anchovies, porc fat cooked in cabbage pickled water, spicy sausages and many others, prepared according to classic recipes with natural ingredients, made in our own butchery under the "Povestea Porcului" brand (100g)

Turkey fat jelly with quail egg

Boiled for a long time and foamed often to remain clear and inviting (130g)

Eggplant salad

Freshly baked in the flame and mixed with onion scales (200g)

Homemade spreadable stew

Baked eggplant, kapia and bell peppers, plenty of onions, chopped spices and seasonings, boiled together and then reduced to a low heat in the oven, own recipe, (slightly spicy) (200g)

Boeuf salad

Strictly Romanian food, (but how do you call it "beef salad"), based on a German mixed salad inspired by French "mayonnaise" (200g)

Pike roe

Plainly prepared according to the original recipe of the Mantu family from Galati (80g)

Sturgeon snack

Served with cucumbers, chives and rather Bulgarian fish, as ours is not yet cooked! (180g)

Fish whip with horseradish sauce

Often found on the tables of the Moroseni people, between two pints of palinca (80g/50g)

Spreadable ''boiereasca'' stew with penny buns

The same as the first one, but ennobled by the now fashionable mushroom, under the nickname of funghi porcini, because people don't know what they put in their mouths when they enter the bakery (180g)

Chickpea salad with black truffles

Borrowed from the Turks and ennobled with black truffles (200g)

Smoked duck breast

Swept in salt for two weeks and left to get smoked until the following results (100g)

Mangalita porc

Raw smoked pork tenderloin/fillet from our own butcher shop (100g)

Duck terrine with chive jam

According to a recipe borrowed from French teachers. Contains stuffed duck liver, port wine, spices and is accompanied by chive jam (100g)

Foie gras entier

We found the recipe in Mrs. Ecaterina colonel steriate's book, published in 1871, we liked it and are re-introducing it into the Romanian gastronomic circuit. Served with hot orange jam and frankincense jelly (100g)

Meatball soup

Finely minced meat and boiled briefly in bran borscht (100g/300g)

Bucovina borscht with mushrooms

Because there are also those who have no desire to eat meat, we don't want them to leave uneaten! (80g/300g)

Chicken soup

We take a chicken from the country, boil it with vegetables, add it to the limit of what is bearable, thus resulting in a juice that takes the drink out of the buns and the butter out of the cooks, from chicken raised in the yard (100g/300g)

Tripe soup (Schembea)

Brought by the Turks and adapted to the taste of the Romanian through the creative additions of cream and egg yolk, greens and vinegar, belly soup that woke generations from hangovers, is now a piece of resistance in the national culinary heritage (400g)

Goat soup

Served with cream and tarragon, according to a forgotten Transylvanian recipe (100g/300g)

Lettuce leaves with avocado

Garden tomatoes, chives, pumpkin seeds and lemon dressing (300g)

Lettuce leaves of all kinds

Served with buffalo cheese stuffed with black truffles and radish and mustard dressing (300g)

Lettuce leaves with orange dressing

And endives with duck confit, smoked duck breast and foie gras (300g)

Arugula salad with smoked salmon

Served with horseradish dressing, wild garlic, sage, mint and pomegranate seeds (300g)

Spinach leaves with raspberry dressing

Served with goat cheese, baked pumpkin seeds (300g)

Cabbage lettuce

Rubbed with salt, apple vinegar and Greek oil (300g)

Lettuce

Salad with a lemon, because it is worn and we can't avoid it (300g)

Fresh vegetable salad

Tomatoes, cucumbers, lettuce, etc., combined as you like (300g)

Beet salad with horseradish

From long-roasted beets and served with grated horseradish (200g/20g)

Assorted pickles

All kinds of pickles put and mashed by the nut, my mother-in-law, with the skill inherited from her grandmother who perfected the recipe in her 94 years of life (300g)

Baked pepper salad with a little oil and vinegar

200g

Penny bun salad, with chives and cloves

Capia, bay leaves, peppercorns, mustard seeds, all scalded with apple cider vinegar and some honey so you don't grind your teeth (150g)

Endive salad with cranberries and raisins

Sweet and sour mixture, to your heart's content (200g)

Fried Carp

With garlic sauce, hot pepper, and Mămăligă 250g

Carp

Served with garlic sauce, hot peppers and polenta, grilled or fried (grandmother's recipe) (250g)

Grilled catfish fillet

Good fish and carefully chosen so that it doesn't smell like the shore. Try it! (250g)

Carp brine

Served with polenta and hot peppers (Dobrogean recipe) (250g)

Zander fillets with caper sauce

Romanian, because we have the Danube, not the Nile. With garlic sauce, with caper sauce and natural potatoes (200g/100g)

Black tiger prawns

Serve with lettuce and lemon sauce, garlic sauce and cucumber yogurt sauce (180g/60g/70g)

Grilled salmon with side

Brought from overseas and countries, side dish of fresh vegetables sauteed in butter with ginger sauce (200g/180g)

Sturgeon rounds

Noble fish, legally fished by Dan Rusan. Grilled and served with a side dish of spinach prepared according to Viorel's recipe from Poarta Schei (200g/180g)

Grilled octopus

Served with lettuce and lemon sauce, garlic sauce and yogurt sauce with cucumbers (200g/60g/70g)

Veal brain

As you choose, in parchment, in breadcrumbs or butcher's (100g)

Chops

A forgotten piece and rarely found on menus, because it was usually eaten by parlagis, the tenderness of this unexercised muscle is very special (100g)

Sweetbread

A great delicacy in France eaten only by the rich. Until ours realize it too at the price of only... (100g)

Bull ''circles''

Brushed with lemon juice, rubbed with salt and spices and then grilled (100g)

Marrow

Fried in polenta or in parchment on the grill, as you like (100g)

Veal liver in braise

Optional with reduced beef marrow sauce with red wine (100g)

Belt pastrami

Another tender butcher's specialty, tiny, hard-to-cut abdominal muscles. Good luck with Julian! (100g)

Turkey Breast - 200g

Guineafowl thighs

Same guinea fowl, different anatomical part, yard (200g)

Guineafowl breast

From the guinea fowl, free-raised and not crowded to keep the meat on the bones, from the yard (200g)

Mangalica neck

Healthy pork? Yes! wild pig, "olive oil on four legs", cholesterol-free, with a higher content of omega 3, 6 and 9 than salmon, recommended for children, the elderly and people with cardiovascular problems and persistently sought after by healthy connoisseurs due to its exceptional taste. it grows in a year while others in three months and if you meet it on the street you recognize it by its woolly, long and curly hair, a fact that earned it the nickname "sheep with mice" (250g)

Argentinian beef tenderloin

Well-roasted, so and so or in blood, as you like (200g)

Iberian pork chop

Served with crispy green beans healthy pork raised with acorns (360g)

Matured beef steak

Brought from overseas and countries for the unmistakable taste (350g)

Homemade garlic sauce

Romanian classic, crushed in a nut, with salt, some oil and baptized with chiroa water (200g)

Hasty polenta

But vírtousá, from the sorghum brought monthly from the mill in Magurele (300g)

Garlic sauce

With chicken soup and some hot peppers, chopped (200g)

Mashed potatoes

Fried or with milk, of your choice (300g)

Potatoes with rosemary

In the oven with oil and herbs, until browned (200g)

Baked potatoes

Grilled with cream and garlic sauce (350g)

Grilled vegetables

Turned once, sprinkled with a little oil and dusted with salt (200g)

Grilled mushrooms

Fried quick so that they don't shrivel (200g)

Baked potatoes au gratin with blue cheese paste

A mixture of flavors (300g)

Cabbage braised in duck fat

Cooked for 4 hours on a low heat, together with peppercorns, bay leaf and some smoked... A delight! (250g)

Fresh vegetables sauteed in butter with ginger sauce

Sauteed in butter and sprinkled with ginger and a garlic clove (200g)

Mashed potatoes with black truffles

300g

Poarta Schei spinach

A side dish prepared according to Viorel's recipe from Poarta Schei (180g)

Asparagus

Served with butter and cherry tomatoes (200g)

Iberian Pork Chop served with Crispy Green Beans (360gr)

Marinated zucchini meatballs

Agapia monastery recipe, with basil puree garnish (300g/150g)

Mushroom stew with chanterelle and penny buns

Served with a side of mountain-style polenta with noble mushrooms (300g/150g)

Veal stew with hasty polenta

''Răzăseasca'' veal stew, happy adaptation of a recipe collected and published by Radu Anton Roman (200g/100g)

Candied duck thigh

Served with a side of cabbage and hot peppers, good to hide to eat alone (180g/200g)

Cabbage meat rolls with wild boar meat

Cabbage meat rolls carefully matched with spices, in a sheet of pickled cabbage, baked for a long time at low heat in the oven (original recipe from Hanu' Ancutei). Made in cabbage leaves with a garnish of sauteed cabbage and polenta (200g/150g)

Cabbage meat rolls from goose breast in beef sheets

Absolute delicacy of interwar cuisine, worthy of your attention again (200g/50g)

Beef tail and beef jaws in the oven

Recipe from the Brancove era. Served with plums and candied cherries with a side of celery puree with black truffles (350g/150g)

Veal jaws in wine sauce

I only found them raw here, I boiled them for about ten hours and ennobled them with a sauce also created by Amalia. And next to these I placed a fried mash with onions (200g/170g)

Lamb stew with a side of fried mashed potatoes

Baked for a long time with fresh spices and a brown sauce, removed from the pan in which it lay for eight hours at a low heat (300g/200g)

Marinated duck liver

Put on a quick fire and served with a side of glazed quinces (200g/180g)

Tart

Would the fruits still have as much charm, if they did not have the special ingredient, which in combination with the simple soft dough, turns into delicious desserts full of memories? so is the cherry / pumpkin tart (200g)

Chocolate cake

The ideal dessert for those who love the taste of intense chocolate, forest hazelnuts perfectly combined with alcohol-flavored stades and orange peel (170g)

Cheesecake

The extra creamy and dense texture of cream cheese and the crispy biscuit top are in an irresistible combination (160g)

Ice cream cake with lemon

With intense lemon taste (160g)

Apple tart with ice cream

Not too sweet, not too sour, just good to enjoy with a scoop of vanilla ice cream. Apples and cinnamon are in perfect harmony with a tender and crumbly dough (200g/70g)

Hot pepper

...I hope, if not, ask for another one

Buns

Freshly taken out of the oven, buns white or black

Butter

83° to live up to its name (50g)

Sour cream

From cow's milk, churned by a Palestinian, friend of the Spaniard above (100g)

Greek olives

Kalamata, because I couldn't find better ones (100g)

Butter with black truffles

Mixed well and lightly salted (50g)

Sheep salty cheese

From the edge of the sibiu, sprinkled with negrilica, brought by a carefully selected shepherd (100g)

Sheep cheese

It's so good, that I'm ashamed to tell you that he makes it at Horezu. A Spanish (100g)

''Boieresti'' fried fat pieces

Because, unlike the peasants, the boyars could afford to make them from a fork (250g)

Zexe meatballs

A lot of dill, musty meat, onion, garlic, bread core in milk, a composition designed to restore the prestige of the pasty to the meatball, own recipe (250g)

Royal Tuslama garlic stew

Boiled overnight with homemade garlic sauce and yogurt, served hot, the Royal Tuslama was at the time a staple food in most Bucharest pubs. We put it back on the list (here, the original version) (300g)

Candied duck gizzard

The duck is cut, the cheese is removed and boil it in the accumulated fat, flavored with some spices, on a low heat for a few hours (120g).

Pork jaws pot cooked

Another forgotten delicacy, which we want to restore for enjoyment (150g)

Salmon fried fat pieces

Perfumed with garlic and fried on a hot fire so that you ask for another portion! (200g)