Soro Lume

A unique experience.
I had wanted to try this restaurant for a long time because of its unique dishes.
I finally managed to go, and I can say it far exceeded my already high expectations. I tried the sturgeon pâté, Balmoș, the catch of the season, glazed pork, lamb with eggplant, and the two desserts on the menu. Everything was excellent.
A combination of flavors, aromas, and textures that were outstanding. The service was also excellent; the waiters explained in detail what each dish contained and their origins in different regions of the country. Overall, I want to thank the team at Soro Lume for a unique culinary experience and for making my birthday meal so special.
We will gladly return to try the new seasonal dishes.

Well, we finally arrived here, we know this place since another beloved resto was here, also neo romanian, Blid.
Maybe this is why we avoided to come earlier but we were so wrong.
The menu is short, as we appreciate - the long menus means not knowing to do anything right.
Suggestion: since this mean a visit or 2 per season, they can add dishes of the week if they want to build a customer poll that come regularly.
Anyway, it was our 1st visit so everything was new ;).
We ordered 3 appetizers (sturgeon paté, roasted pepper salad and balmos), 2 mains(fanar and glazed pork) and 2 desserts (the brainy one and impredictable sweet).
And we were surprised by the smoothness of the taste, so velvety, so delicate.
Since this is in contrast with the way of cooking, on the wood open fire - this gives birth, usually, to stronger tastes, unrefined.
We appreciated all the dishes and for us the food was enough - we hate when we get up not being able to move or leaving food in our plates (romanian tradition, to eat everything or bad luck will get you:))).
The service was very nice.
And we liked the informal fine dinning atmosphere (we really do not appreciate stiff locations).
For sure we have a new winner on our list with exceptional restaurant from Romani or elsewhere.
We will come soon to taste again the rest of the dishes ;)

Nice entrance and on hindsight i would have sat in terrace after sunset. Cooking here is very impressive, blend of fresh, pickled and smoke flavours. You typical know you are in for a good start when the resturant measures carbs protein and calories in the menu. But on to the food, which is what counts. Ranked in order of favourites: Appetisers: - paired with local blanc de blanc sparkling and white tamaioasa romaneasca 1) fire smoked bread with homemade smoked sturgeon pate - was a lovely starter, topped with pickled veg, gave a smoke, refreshing acidity and umami flavor in each bite.
The bread on its own, high hydration slight chewy with the smoke was lovely even on its own. 2) smoked poleta - we didnt order this, the service messed up and brought it to the wrong table.
But what a good mistake.
Honestly who orders Polenta on its own, its usually a side kick for some other main stage crustacean or protein or veg.
But this....
For us to eat it alone and like it says a lot.
Its mixed with cheese which was great to the smoked firmish polenta cubes. 3) smoked cabbage - looks lovely but taste wise it didnt standout like the other 2 before.
Needs another dimension of spice or flavour to just smoked. Mains: 1) lamb skewers - lightest flavoured lamb dish tasted ever.
The pickled veg and cream really enhanced the lightness of a mild tasting lamb.
A dish with good acidity and flavour, could have even been an appetisers. - paired with a local pinot noir 2) beef tongue- again wow.
Didn't expect beef tongue to made so tender.
Usually it gets firm when grilled and boiled.
The sauce of olive and leek paired well with the beef.
A beef that was boiled, chilled and the grilled over fire foe smoke.
Impressive preperation. - paired with local red Fetasca Neagra Dessert: 1) Veal Brains- yes, brains..
Usually in asia its a tonic, here in Romania a dessert😋.
If brains were cooked this way, i am sure every kid whose parents tried to feed them brains would lick the dish clean.
Had good texture with the crumble and fruity flavours to balance the pastey taste of brains. 2) apple curd custard - had several flavours but could be better with more textural crunchy dimension.
Still good but cant discern the flavour profiles like the rest of the dishes aside from apple, carmel and custard.
Perhaps bolder walnut flavors and chips would make the dish better. 6 star cooking, 4 for service which got orders wrong 2*.