This is not a bad restaurant, but is it really as good as the reviewers say?
We had two dinners there, tested four starters and four main courses. Nothing was bad but surprisingly bland. No spices, apart from salt pepper and an occasional parsley or garlic - so disappointingly common in Spain. Why not use herbs, thyme, rosemary, basil, cumin, coriander, bay leaves, mustard or a splash of wine - even once in a while?
The transsylvanian kitchen here was very like this unimaginative spanish tradition. We tried prawns in garlic and found them nice, but not different in any way from the tapas served on any restaurant on the corner - at half the price.
The local treats were filled cabbage rolls, and some heavy meat rolls. They should have been spicey, but that was very discreet. Most of all they were of a rubbery texture. The potatoes to several of the main courses were thinly sliced potatoes fried in oil. Not very crisp, but OK.
The transylvanian veal goulash was nice little chunks of meat in a very ordinary sauce, tasting of salt and pepper. This was accompanied by very soggy boiled potatoes, formed as a watery cylinder. No spices added.
Nothing served was bad. The ingredients seemed to be of good quality but unimaginatively prepared.
The ambiance was a bit quiet, the restaurant was not filled up, so no reservations were needed. One evening the music was pan flute and mens choir - for two hours. The other evening a more traditional "classical" repertoire.
The service was correct and friendly.
The prices was not low, a two course dinner for two including wine or beer would be 50-50 euro about 50-100% over the price in the more unassuming restaurants - comparable dishes.
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