A concentrated broth after slow boiling it one full night, seasoned with garlic and yogurt, served hot, was once the highest appreciated dish in most of the restaurants in Bucharest. It is once more part of the culinary circuit. (Here you have the original version)

Butchers specialty, oven backed, served with coarse of groovy salt and garlic paste

They are called noble due to the fact, unlike peasants, noblemen could afford to make them out the best pork parts.

Hard to find french delicacy.

This particular recipe is yet another discovery we would like to add to our forgotten dishes section.

The duck is chopped. You remove the gizzard and boil it in the duck fat extracted earlier. Add some spices and slow cook it for several hours.

Spiced up with garlic and fast fried so that you order another row!

Lots of dill, fine minced meat, onion, garlic, bread crumbs in milk, composition designed to restore the prestige of the old meatballs. (Our own recipe)

A light summer delight

From Sibiu County, brought by a carefully selected shepherd, the cheese is dotted with “neghilica” (black sesame)

So good that I 'm somehow ashamed to admit that it is made in Horezu … by some Spaniards

Well mixed and light salted

83% fat so it can proudly be named as such

Made out of cow milk, curdled by a Palestinian, a friend of the Spaniards mentioned above.

Kalamata, we have not found better

Italian, so crisp you could swear they're freshly brined.

hope .. if not hot enough ask for another one

Freshly out of the oven.

Pickles of all kinds made and carefully selected by Nuţa, my mother in law, who skillfully learned in her turn, from grandma Oica who perfected the recipe throughout her 94 years of life.

Red beet baked and served with grated horseradish.

Tomatoes, cucumbers, lettuce, etc. all combined as you wish

with a little oil and vinegar

VEGAN

... Peppers, bay leaf, peppercorns, mustard seeds, all boiled with apple cider vinegar and some honey

Seasoned with salt, apple vinegar and Greek oil

Served with lemon, a fashionable type of salad that we simply couldn't avoid

Sweet and sour mixture

As a particularity, they are fried in duck lard according to the original recipe.

As a particularity, they are fried in duck lard according to the original recipe.

Baked on the hottest charcoal and served with cream and garlic sauce.

Pan fried or simply cooked with milk.

Pan fried or simply cooked with milk and truffles

Oven baked until a golden brown color is reached.

A mix of flavors

Quickly fried.

Slowly oven backed for 4 hours in low heat, along with peppercorns, bay leaves and some smoked meats ... what a delight!

Flipped over only once on the grill, sprinkled with some olive oil and dusted with salt

NEW

Quickly grilled so they don't dry out

NEW

With butter and cherry tomatoes

Drizzled in butter and sprinkled with ginger and garlic powder

A side dish taken after Viorel's recipe used at Poarta Schei.

Still very consistent, using the corn brought from a mill in Măgurele.

A classic Romanian, fine crushed, mixed with salt, some oil and “baptized” with some plain water.

Made with some chicken broth and chopped red bell pepper

Brought by the Turks and adapted to our national taste by creatively adding some cream and yolk, vegetables and vinegar, tripe sour soup has saved from a nasty hangover some good generations. Now it is one of the pieces of resistance in the national culinary heritage.

Spiced with cream and tarragon, this particular recipe has been inspired by a forgotten Transylvanian recipe.

(country side chicken, straight from the farmer's paddock). Take a young country chicken, boil it with lots of vegetables and make it thereafter so sour (using lemon juice) that you could barely tolerate it.

Chopped meat and boiled in a bran fermented traditional blend.

Because there are also “musterii” without loosening the meat, that we do not want to leave unmanned

VEGAN

With polenta and pepper (recipe originated in the Dobrogea region)

With garlic sauce, hot peppers and polenta (Grandma's recipe)

One of the noblest types of fish (courtesy of our friend, Dan Rusan), charcoal grilled and served with a side dish of spinach (recipe from “Poarta Schei nr. 4” restaurant, chef Viorel)

With salad and lemon sauce, garlic sauce and yogurt sauce with cucumbers

With wine and a dash of garlic

Tasty fish carefully selected so it doesn't preserve any undesired flavors. Try it!

Romanian zander fished straight out of the Danube (we don't have the Nile). The dish is served with garlic, capers sauce and natur potatoes

Brought from overseas and countries

with salad and lemon sauce, garlic sauce and yogurt sauce with cucumbers

Oven long cooked with fresh herbs, served with brown sauce from its own broth.

Farmer's veal stew, coming from one of the recipes collected and published by Radu Anton Roman.

NEW

Slowly cooked in the oven for about ten hours, the delicious calf jaws are finished off with a dime-glace sauce created by Amalia. In addition to this beauty, we have carefully chosen an exquisite side dish: fried mashed potatoes with onion.

Garnished with cabbage and peppers, so good that you'll wish (prefer) to go hide yourself and eat it all alone, in peace

Recipe from XVI century

Flavored with sage and rosemary in a reduced wine sauce

Staked on high heat and served with a garnish of quinces glace

Minced wild boar meat and spices carefully matched in sauerkraut sheets, baked in the oven on low heat. (Recipe from “Hanu ' Ancutei”)

Considered an absolute delicacy during the interwar period cuisine, his dish is worth returning to your attention.

Mountain recipe with noble mushrooms

Recipe from Agapia Monastery

As you choose, grilled in a parchment roll, pan staked with breadcrumbs or cooked butcher's style.

Forgotten meat part and rarely found on a regular menu, as was commonly eaten by slaughterers, actually a totally untrained and unused muscle, having an unmatched tenderness.

Considered a great delicacy it is appreciated by well-trained gourmets in France. Here, in Romania, much less appreciated and therefore affordable, until one day ...

Carefully handled, spiced with salt, sprinkled with lemon juice and spices and then grilled.

Staked in maize flower or in backing paper on the grill, as you please

Another butcher's specialty: the “strap” represents a tiny muscle of the abdomen hard to reach and cut normally. We, however, have Iulian to hank for that achievement!

If you want with marrow and red wine sauce

The piece of resistance in the menus during the interwar period, forgotten though, this is a sausage with a well selected blend of meats and flavors which was a source of delight to all guests. We do our duty to bring to your attention a recipe of chef Bacalbasa, in its own interpretation.

Based on the composition of Plescoi sausages, the result is our own reinterpretation (ZEXE original recipe)

The recipe of Mr. Florică a highly appreciated specialist in meat products and recipes (among his disciples was the famous Matache the Butcher)

As we had no inspiration of making it from the leg meat, the dedicated part for pastrami, which is often too chewy.

A type of meat like a marshmallow``, flavored in special marinades and aged in the cold room for two days.

Romanian Invention dating back to the end of the XIXth century, this happy mix of meats, broths and spices that were laid to rest for two days represent a perfect blend. Undoubtedly, this is one of the stars in our menu.

Well done, medium rare or blue as you like it

Brought from the seas and countries for the unmistakable taste.

Same guinea fowl, another anatomic part

We only use fresh guinea fowl meat coming from our suppliers..

A healthy pork meat? Yes! The ”Mangalitsa” pork breed, so called “The olive oil on four feet”, is a type of pork meat entirely without cholesterol, rich in Omega 3, 6 and 9 superior as values to the salmon. Recommended to children, old people and especially to those persons with vascular problems, it is often chosen by connoisseurs due to its fabulous taste. It grows in one year like other pig breeds grow in three months and if you accidentally come across it you shall recognize it thanks to the long and curly hair. It is often called the „sheep with pork rind”.

(healthy acorn-fed pig) served with crispy green beans

In the past, the prominent political events were celebrated in various ways. Such an event took place in 1908, when Take Ionescu created the Democratic Conservative Party, detaching himself from the Conservative Party of PP Carp. To celebrate this initiative, members of the newly established party ordered at the Grand Hotel du Boulevard laboratories the shortcake named ``Take Ionescu``, the initiator of the project. It contains pistachio cream, chocolate cream on almond and cocoa layer.

HISTORICAL ROMANIANS CAKES - RESTITUTIONS

When Queen Elizabeth of Romania celebrated 50 years (December 29, 1893), Carol the First - otherwise a specialist in the field of gourmet finery - asked the cooks to prepare a special dessert. So, the Carmen Sylva shortcake appears, with chocolate and coffee. We added hazelnuts, Amaretto and a cordon inspired from the Romanian traditional clothing.

HISTORICAL ROMANIANS CAKES - RESTITUTIONS

A special dessert created by the confectioners of the Capsa House in honor of the great Romanian composer. With the same base as Joffre, but a little bolder through the dense cocoa layer well-moisted with Grand Marnier and the acidity of the candied pieces of orange, the George Enescu shortcake is a delightful dessert for black chocolate lovers.

HISTORICAL ROMANIANS CAKES - RESTITUTIONS

Created in 2008, Le Petit-Antoine quickly became the best seller of Stephan Glacier (world champion in 2006, Phoenix - United States). Called by the critics ”miniaturized work of art”, this dessert perfectly blends with the fondant of the cocoa layer, the crunchiness hazelnut pralines, the gentleness of the mousse of Gianduja, and the finesse of the milk chocolate glaze.

COSMOPOLITE CAKES WITH MORE CHOCOLATE

Invented by Josef Keller in Germany in the twentieth century, the shortcake recorded in 2003 by the German authorities to protect its component contains basically ``cherries, cream, butter or a combination of the two, a cocoa layer imbedded with Kirch, all dressed in cream or butter and decorated with pieces of chocolate``. You will find it here, as the French would say, ``revisite`` and adapted to the Romanian taste: 66% Caribbean black chocolate mousse, highlighted by an alcohol cherry coulis, a Madagascar light vanilla cream and fluffy cocoa layer.

COSMOPOLITE CAKES WITH MORE CHOCOLATE

A dessert consisting of three types of chocolate mousse: 66% Caribbean, made from a mix of grains harvested from the small beaches on the coast of the Caribbean Sea, 41% Guanaja, whose strong chocolate flavor is quenched by subtle milk notes and white chocolate, not very sweet, with delicate vanilla flavor, all set in horizontal layers on a fluffy cocoa layer.

COSMOPOLITE CAKES WITH MORE CHOCOLATE

We created for our menu a personal version of the Garden of Eden, the shortcake created at ``Maison Vergne``: white Ivoire chocolate mousse, Madagascar vanilla and fresh fruits. We chose the Dacquoise layer, a lightweight marshmallow layer and forest hazelnuts, specific to the southeastern part of France.

COSMOPOLITE CAKES WITH MORE CHOCOLATE

Fine mango and passion fruit cream, banana, mint and pistachio insert, crispy coconut croustillant pieces and Dacquoise coconut layer, all dressed in a refreshing glaze.

COSMOPOLITE CAKES WITH LESS CHOCOLATE, OR NOT AT ALL

Vanilla syrup layer, light coconut mousse and berry insert.

COSMOPOLITE CAKES WITH LESS CHOCOLATE, OR NOT AT ALL

Honey, caramel cream and sour cream layers. Perfection in a shortcake.

COSMOPOLITE CAKES WITH LESS CHOCOLATE, OR NOT AT ALL

Cake with biscuits, cherries, magiun, raisins, ripe nuts and cocoa.

COSMOPOLITE CAKES WITH LESS CHOCOLATE, OR NOT AT ALL

Sweetened with stevia and maltitol, it contains chocolate, lime, and basil.

COSMOPOLITE CAKES WITH LESS CHOCOLATE, OR NOT AT ALL

Almond fondant tart layer filled with hazelnut praline and delicate cream made of delicate Ivoire white chocolate and Madagascar vanilla.

TARTS

Sweet fondant layer filled with a mango sauce, fine lemon cream boldly combined with fresh ginger.

TARTS

Would the fruits still have so much charm if they weren't there the special ingredient, which in combination with the simple tender dough,turn into delicious desserts full of memories? So is the cherry/pumpkin tart.

HOMEMADE COOKIES

Not too sweet, not too sour, just good to enjoy next to its coop of vanilla ice cream. Apples and cinnamon are in harmonyperfect with a tender and crumbly dough.

HOMEMADE COOKIES

The extra creamy and dense texture of cream cheese and the crispy topof biscuits are in an irresistible combination.

HOMEMADE COOKIES

The ideal dessert for those who love the taste of intense chocolate, forest hazelnuts perfectly combined with raisins flavored in alcoholand orange peel.

HOMEMADE COOKIES

With an intense lemon taste.

HOMEMADE COOKIES

Our ice cream is handcrafted, with vanilla (not essence!), chocolate, fruit (not paste) and purees with no added sugar. Assortments: chocolate and brownie, Madagascar vanilla, strawberries, lemon, mango and passion fruit, koliva, Iranian pistachio, coconut, praline, banana, kiwi, coffee, cocoa puffs, cherries, peanuts and many others, depending on the season and inspiration.

Merlot & Fetească Neagră & Cabernet Sauvignon

Fetească Neagră & Pinot Noir & Syrah

Syrah

Fetească Neagră & Pinot Noir

Busuioaca

Merlot

Busuioaca

Cabernet Sauvignon & Saperavi

Pinot Noir & Cabernet & Cabernet Franc & Cadarca & Gewurztraminer

Cabernet Sauvignon & Merlot

Pinot Noir

Feteasca Neagra

Feteasca Neagra

Feteasca Neagra

Merlot

Merlot

Merlot

Cabernet Sauvignon

Cabernet Sauvignon

Cabernet Sauvignon

Cabernet Sauvignon

Cabernet Sauvignon

Novac

Rară Neagră

Fetească Neagră & Negru de Drăgăşani & Novac

Cabernet Sauvignon & Merlot & Fetească Neagră & Negru de Drăgăşani

Cabernet Sauvignon & Merlot & Fetească Neagră & Shiraz

Cabernet Sauvignon & Merlot & Fetească Neagră

Cabernet Sauvignon & Merlot & Saperavi

Cabernet Sauvignon & Merlot & Fetească Neagră

Cabernet Sauvignon & Fetească Neagră

A Sauvignon Blanc with a fresh citrus aroma, featuring notes of grapefruit, lime, and exotic fruits. A mineral wine with a delicate and lasting aftertaste.

A blend of Sauvignon Blanc, Fetească Albă, and Italian Riesling. An intense and fresh wine, with a remarkable taste.

A white wine with a discreet floral aroma, pleasant taste, medium body supported by good acidity.

A rosé from a blend of Cabernet Sauvignon and Merlot with fine, slightly fruity but complex aromas, featuring notes of blackcurrants and wild berries.

A blend of Merlot and Syrah. A rosé wine with an elegant aroma of wild red berries. Fresh, lively, intense fruity taste with very good acidity.

A rosé from Feteasca Neagra, complex, long-lasting, well-structured, with a prolonged aftertaste dominated by lightly spiced nuances.

Cabernet Sauvignon and Merlot with a perfectly balanced aroma featuring tones of black cherries and raspberries, chocolate, cinnamon, and rustic pastries.

A ruby red wine, with a fruity aroma of black cherries and blackcurrants, with velvet and chocolate notes. Full-bodied, with well-integrated tannins, balanced, followed by a remarkable aftertaste.

Originally used as a medicine due to the therapeutic properties of the plant by the same name, “pelin” wine has become dear to Romanians over the last hundred years because of its unmistakable taste. Domeniile Urlați with the talent of our friend Adrian and the devotion and skill of his son Gabi, who have been managing the winery for several years now, have managed to reintroduce to the Romanian wine lover a forgotten product, PELIN wine. Listed and promoted in ZEXE’s Zahanale since 2009, “pelin” wine is increasingly in demand by many of our customers. We offer it in three variants: white, rosé, and red!

Pinot Noir vinificat in rose

Chardonnay & Pinot Blanc & Pinot Noir