Kané Restaurant is a romanian restaurant in Dorobanti, Bucharest.
Kané on Tunari runs a Romanian-fusion kitchen in a converted Dorobanți house in Bucharest, with a courtyard garden and a strong modern wine list.
Signature dishes: Tasting plates, House signatures, Romanian wine pairing
Must order: The chef's tasting; the house Recaș pairing.
Tip: Sunday closed; the garden runs May through October.
Address: Strada Tunari 60, 020526 București, Bucharest
The 1879 Caru' cu bere on Stavropoleos serves the soul of Bucharest dining, where mici were recorded in a 1920 chef's letter to the Academy.
Signature: Mici, Sarmale, Papanași
Order: Mici with mustard and ciorbă de burtă, then papanași for dessert.
Tip: Walk-up queues from 12:30 onward; the upstairs hall has the live folk band.
The 1808 caravanserai-turned-restaurant Hanu' lui Manuc on Franceză serves classic Romanian plates around one of Europe's last remaining inn courtyards.
Signature: Mici, Sarmale, Lamb tochitură
Order: Mici and a lamb tochitură; the cabbage rolls feed two.
Tip: The courtyard fills first; ask for a balcony table inside the U-shaped inn.
Poet Mircea Dinescu's Lacrimi și Sfinți on Șepcari pours wines from his Cetate estate alongside modern Romanian classics in Bucharest Old Town today.
Signature: Sarmale, Mămăligă cu brânză, Slănină plate
Order: The signature sarmale; a glass of Cetate Riesling Italian.
Tip: The wine list is heavy on Dinescu's own bottlings; ask the room for the day's house pour.
Crama Domnească sits in the cellar of the Princely Court on Șelari, the Princely Wine Cellar in Bucharest, with live folk and house wines by carafe.
Signature: Sarmale, Mămăligă, Ciorbă de burtă
Order: Mămăligă with brânză and smântână; a clay-pot tochitură.
Tip: Live taraf music every evening; cash and card both accepted.
Chef Petru Sorin Cucu's Mahala cooks contemporary Romanian inside the Bragadiru Palace, near the House of the People, one of the boldest menus in town.
Signature: Ciorbă de burtă cu trufe, Turbot, Quail dumplings
Order: Ciorbă de burtă with black truffles; the quail-olive dumplings.
Tip: Lunch service is quieter; dinner books out Thursday to Saturday.
Vatra on Brezoianu cooks traditional Romanian on bakestones and in tin kettles, in a 1920s Transylvanian interior next to Cișmigiu Park in Bucharest.
Signature: Sarmale, Tochitură, Romanian cheese plate
Order: Sarmale with mămăligă; the cheese plate of Brașov sheep and Sibiu cow.
Tip: The veranda opens May through October; lunch fixed menu is 45 RON.
