Dining
One hearth, one long evening
Restaurant Vatra is named for the Romanian word for hearth, and it means it. Almost everything crosses the wood fire on its way to the table.
Restaurant Vatra
Cooking from the valley, over oak and beech
The kitchen buys whole animals from licensed hunters in the valley, trout from a cold-water farm twenty minutes downhill, and vegetables from two families in the next village. The menu is short and changes with what arrives. The wine list does not hurry either: it runs deep on Feteasca Neagra and old-vine whites from Dealu Mare.
- Breakfast
- 7:30 to 10:30, included with most rates
- Dinner
- 18:30 to 22:00, last orders 21:30
- Tables
- Held for house guests until 19:00. Outside guests are welcome by phone: +40 368 566 210
From a recent menu
What the fire sent out last week
To start
Smoked trout, celeriac, dill oil
€9
To start
Roast beetroot, telemea cheese, walnuts
€8
Main
Red deer loin, smoked plum, mamaliga
€26
Main
Whole river trout, brown butter, spring greens
€22
Main
Cabbage rolls the long way, 6 hours in the oven
€18
To finish
Papanasi with sour cherries
€8
Sample dishes; the menu changes with the season and the hunt.
The Cellar Bar
Forty wines, one fireplace, no music after eleven
The bar keeps to the vaulted cellar under the east wing. Radu, who has run it since the reopening, pours Romanian wine by the glass, keeps a short and serious list of plum brandies, and will make you exactly one cocktail: whichever one you ask for. Open 16:00 to midnight.