PAPILA is a small, big-hearted bistro, a gastronomical point of reference, displaying a hospitable living room with friendly-casual hosts and a kitchen brigade run by artist-chef Andrei Junghietu
The dinner menu structure is made out of formulas that allow a broad experimentation of the dishes and a deeper appreciation of what we stand for. Almost every element of this menu is entirely made from scratch by a gastronomically-obsessed team.
Set 1
(150g - 180g)
Creamy Rice
Aged rice cooked in tomato sauce, served with baked ricotta and fresh basil
Parfait
Chicken liver parfait with marinated root vegetables
Beef Tartare
Beef tartare served with smoked pork fat, egg yolk sauce, and celery crumble
Ceviche
Sea bass ceviche marinated in cucumber salad juice with sheep cheese, served in crispy tartlets
Octopus
Octopus with almond and bread sauce, served with cucumbers and honey fermented garlic
French Peas
Peas with guanciale, eggs, beans, greens, and butter sauce
Confit Beets
Confit beet salad with rosehip dressing, greens, and grated Horezu cheese
Tuna Crudo
Tuna crudo with stracciatella, berries, olives, and olive oil
Set 2
(250g - 300g)
Lamb Steak
Lamb from Dragalina – lamb sirloin cooked over fire, Romanian-style XO sauce, sweet cabbage, and polenta with aged cheese
Pigeon Steak
Pigeon from Târgoviște - pigeon breast cooked over fire, lobster butter sauce, fried potatoes, and sunny-side-up egg
Veal Schnitzel
Veal schnitzel – veal sirloin with tomato puttanesca salad and oregano