How much is the soup to drink at “Lacrimi şi Sfinți”, Mircea Dinescu restaurant in the Old Center?

How much is the soup to drink at “Lacrimi şi Sfinți”, Mircea Dinescu restaurant in the Old Center?

The poet Mircea Dinescu has three restaurants, two in Bucharest and one in the Chetate region on the Danube. In “Lacrimi şi Sfinți” restaurant you will find unique dishes, for example, potroas soup. How many lei do you have to take out of your pocket to taste?

The restaurant associated with Mircea Dinescu “Tears and Saints” opened in 2012. Over time, the place has become one of the most famous Romanian restaurants with atypical cuisine, where 100-year-old recipes are rediscovered and reinterpreted. .

Those who want to visit Dinescu’s house should know that there is almost no place there. If you want to taste the dishes of the diversified menu of “Tears և Saints” restaurant, you need to call and book in advance.

READ ALSO. UNBELIEVABLE. HOW MUCH DOES THE UNDERWEAR POTATO BURGER WORK FOR CHEF FLORI AT DUMITRESCU RESTAURANT ANTENNA 1

How much does horseradish soup cost at “Tears and Saints” restaurant?

450 grams of peanut soup costs 28 lei. Quite a high price for one serving. The price of veal belly soup is the same. If you want to have a rich meal, you have to take good money out of your pocket to stay in “Lacrimi şi Sfinți” restaurant.

Moreover, in the menu you will find cream soup with mushrooms at the cost of 25 lei, Maglavit tomato soup at 20 lei, but fish soup at 25 lei.

“Mircea Dinescu discovers more in the kitchen of the Tears’ Saints than food and dishes, rediscovers and rediscovers the local culinary culture that has been almost lost or, at best, neglected for more than a century. Any item on the menu is made with only local, organic ingredients. The fish are caught, the birds are poultry, the pigs and calves come from small individual farms. ”as described on the restaurant’s website.

“Each ingredient that is part of our menu has been selected taking into account the following principles: to be local, to be as seasonal as possible, to grow or to grow in natural conditions. Mircea Dinescu urges to rediscover local suppliers who can give a real taste to the plate. This is the tradition of our cuisine. “Innovation comes from the inspiration to mix ingredients, sometimes the opposite, to reinterpret old recipes with new eggs and new techniques.”List the representatives of the restaurant.

SEE ALSO. HOW MUCH DOES THE 20 SMALL AND POTATO GLASS WORK IN THE RESTAURANT? CREATE BY “CHILDREN’S DISEASE”.

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