Zexe Menu

Ham, cooked or dried filets, smoked bacon, smoked or boiled cutlets, spicy sausages and many more classic recipes with 100% natural ingredients, made in our own butchery under the name “The Pig Tale”.

Matured in groovy salt about two weeks and left to smoke until the result is the one you have before your eyes…

Based on a recipe borrowed from our professors in France. It Includes stuffed duck liver, Port wine, spices, accompanied by a small amount of scallion jam.

We found the recipe in Ms. Ecaterina Colonel Steriade’s cooking book published in 1871, we instantly loved it and decided to reinsert it into the Romanian culinary circuit.

Barbaric combination of raw meat chopped with a hatchet and embellished with spices.

Long cooked so it remains sparkling clear and inviting.

Romanian salad recipe (we inserted the French “boeuf” in order to have a pleasant dish name), based on a German inspired mixed salad with the home made French “mayonnaise”.

Simply prepared after the original recipe of the Mantu family originated in the town of Galatz.

With cucumbers, chives or scallion and fish coming more likely from Bulgaria ’cause ours is not yet fully grown.

Often considered to be a highlanders’ (“Maramureseni”- rom.) specialty, served between two bottles of plum brandy.

Eggplant baked on a steel sheet over open fire, Kapia peppers and sweet red peppers, plenty of onions, chopped spices, all boiled together and then lowered to simmer in the oven. (Our ownrecipe)

Like the first relish or spread, above listed, add some boletus/penny bun mushrooms, in high fashion now under the name of Funghi Porcini and you get the abovementioned result.

Put to soak one night before, boiled in water that is changed 3 times, seasoned with garlic, salt and garnished with julienne cut onion (fried), carefully mixed with little sunflower oil and sweet paprika

Made in our butchery

With mint, saffron and chickpeas

Coated in bread-crumbs and soaked in Cointreau or cooked in parchment paper with lime juice and garlic. The sad fate of the

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)

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)

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

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

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

This particular recipe is difficult to put into practice due to a shortage of lambs. The latter are departed in an unfortunate transhumance.

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!

A whole philosophy

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.

Chopped meat and boiled in a bran fermented traditional blend.

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.

Retrieved from the Hungarian Empire nobles and entrenched throughout Transylvania. It is hard to find in the menu lists of restaurants, because of a highly complex manufacturing process.

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

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)

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 and capers sauce.

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.

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.

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, this dish is worth returning to your attention.

Diet food, since the pork is known not to cause any disturbance when it comes to your level of cholesterol, nor the beans to have sugar .

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 …

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

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

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

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)

Well done, medium rare or blue as you like it.

We only use fresh chicken meat coming from our suppliers.

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.

Same chicken, another anatomic part.

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”.

We only fresh guinea fowl meat coming from out suppliers

Same guinea fowl, another anatomic part

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.

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

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

Seasoned with salt, apple vinegar and Greek oil.

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.

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

Well mixed and light salted.

83% fat so it can proudly be named as such.

Kalamata, we have not found better.

hope .. if not hot enough ask for another one

Freshly out of the oven.

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.

Regular potatoes, green parsley, some garlic, olive oil – you’re bound to like it.

Oven baked until a golden brown color is reached.

Quickly grilled so they don’t dry out.

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

A new gastronomic interpretation of the dish.

A mix of flavors.

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

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

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

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

Made with some chicken broth and chopped red bell pepper.

made from pears and prunes

(Chardonnay + Sauvignon Blanc + Pinot Grigio)

(Feteasca Alba + Feteasca Regala + Tamaioasa Romaneasca)

(Feteasca alba + Feteasca Neagra + Feteasca Regala)

( Chardonnay + Muscat Ottonel + Feteasa Regala + Sauvignon Blanc + Novac)

(Cabernet Sauvignion & Pinot Noit & Negru de Dragasani)

(Feteasca Neagra & Tempranillo)

(Feteasca Neagra & Rara Neagra)

(Cabernet Sauvignon & Merlot & Fetească Neagră & Shiraz)

(Merlot & Feteasca Neagra)

(Cabernet Sauvignon & Merlot & Feteasca Neagra)

(This wine contains the qualities of each of the two varieties, which has excellent acidity.)

(An extraordinary, intense and fresh Sauvignon Blanc, with elderflower taste.)

(An onctuos wine with a fresh acidity completed with fruity notes and warm vanilla tones.)

(White wine with discreet floral taste, medium density with a good acidity.)

(Red wine with fruity black cherries and blueberries taste, with velvet and chocolate notes. Balanced taste with an incredible aftertaste.)

(Merlot and Syrah assemblage. Rose wine with an elegant red forest fruits taste. Fresh, intense and with a very good acitidy.)

Pe vremuri, evenimentele politice marcante erau omagiate în diverse moduri. Un astfel de eveniment se petrece în anul 1908 când Take Ionescu creează Partidul Conservator Democrat, desprinzându-se din Partidul Conservator al lui PP Carp.. Pentru a sărbători această inițiativă, membrii partidului nou înființat comandă laboratoarelor de cofetărie Grand Hotel du Boulevard, prajitura ce avea să poarte numele de “Take Ionescu”, inițiatorul proiectului. Contine crema de fistic, crema de ciocolata si blat de migdale si cacao.

Când Regina Elisabeta a României a împlinit 50 de ani (29 decembrie 1893 ) Carol I – altfel mai curând cazon în materie de finețuri gastronomice – a cerut bucătarilor să pregătească un desert special. Apare astfel prajitura Carmen Sylva cu ciocolata si cafea. Noi i-am adaugar alune de padure, Amaretto si brau inspirat din portul romanesc

Un desert special creat de către cofetarii Casei Capșa în onoarea marelui compozitor român. Cu aceeași bază ca și Joffre, dar puțin mai îndrăzneață prin blatul dens de cacao bine însiropat cu Grand Marnier și aiciditatea bucăților de portocală confiată , prajitura George Enescu este un desert-răsfăț pentru iubitorii de ciocolată negră.

Creat în anul 2008, Le Petit-Antoine a devenit foarte repede best-sellerul lui Stephan Glacier (campion mondial în 2006 Phoenix-Statele Unite). Numit de critici “operă de artă în miniatură” acest desert îmbină perfect fondantul blatului de cacao, crocantul praline-ului din alune de pădure, lejeritatea mousee-ului de Gianduja și finețea glasajului din ciocolata cu lapte.

Inventată în Germania secolului al XX-lea de catre Josef Keller, prăjitura înregistrată în 2003 de autoritațile germane pentru a-i proteja componența conține la bază ”vișine, friscă, unt sau o combinație între cele două, un blat de cacao îmbibat cu Kirch, toate îmbrăcate în friscă sau unt și decorate cu bucați de ciocolată”. La noi o găsiți cum ar spune francezul ”revisité” și adaptată gustului românesc: mousse de ciocolată neagră Caraibe 66% pus în valoare de un coulis de vișine cu alcool, cremă lejeră de vanilie de Madagascar și blat pufos de cacao.

Nou aparuta in meniul nostrum, Stracciatella este inspirata de inghetata cu acelasi nume . Insertie din crema de ciocolata alba, in care am adaugat bucati crocante de ciocolata neagra, mousse de ciocolata si crema de whisky.

Special creata pentru iubitorii de ciocolata, Rocher imbina perfect crema de mascarpone cu pralina de alune de padure, bucatile crocante de croustillant si glasajul din ciocolata neagra. MINUNATA!

Am creat pentru meniul nostru o variantă personală a Grădinii Edenului, prăjitura concepută la “Maison Vergne” : mousse alb din ciocolată Ivoire, vanilie de Madagascar și fructe proaspete. Am ales blatul Dacquoise, un blat ușor din bezea și alune de pădure, specific zonei de sud-est a Franței.

Un desert format din trei feluri de mousse de ciocolată : Caraibe 66% creata dintr-un mix de boabe culese de pe mici plantații aflate pe țărmul Mării Caraibelor, Guanaja 41% al cărui gust puternic de ciocolată este calmat de notele subtile de lapte și Ivoire, ciocolată albă nu foarte dulce, cu aromă delicată de vanilie, toate așezate în straturi orizontale pe un blat pufos de cacao.

Blat dulce fondant umplut cu un compotee de mango, crema fina de lamaie combinata indraznet cu ghimbir proaspat.

Blaturi din miere, crema de caramel si smantana . Perfectiunea intr-o prajitura.

Indulcita cu stevia si maltitol, contine ciocolata, lime si busuioc

Inghetata noastra este facuta in mod artizanal, cu vanilie (nu esenta!), ciocolata ,  fructe (nu pasta)  sau piureuri fara zahar adaugat.

Sortimente : ciocolata si brownie, vanilie de Madagascar, capsuni, Mojito, mango si fructul pasiunii, coliva, fistic iranian, cocos, pralina, banana.