Balada Restaurant: Where Romanian Tradition Meets a Contemporary Touch
Balada is where Romanian tradition is treated with respect and cooked with intent. Set inside Grand Hotel Bucharest, it brings together authentic local flavours, refined presentation, and a contemporary rhythm that feels current without losing its roots, a dining experience built for memorable lunches, unhurried dinners, and occasions that deserve more than “a nice place to eat.”
A New Standard for Romanian Gastronomy in Bucharest
General Manager Salim Touma explained that Romanian cuisine has always been generous. At Balada, that generosity is sharpened into a modern dining experience: clearer flavours, cleaner execution, and a focus on ingredients that speak for themselves. From carefully selected local produce to signature recipes reinterpreted for today, Balada celebrates Romanian gastronomy with calm confidence. no theatrics, no shortcuts.
Chef Alexandru Obreja said “Every great restaurant begins with one person who refuses to cook it the easy way.”
The Menu: Comfort, Craft, and Shareability
Balada’s menu is designed around dishes that feel familiar, delivered with precision. Every section honours the Romanian table while pushing its possibilities forward.
Starters
- Transylvanian Beef Tartare – Angus beef fillet with pickled gherkins, pickled forest mushrooms, shallots, and cured egg yolk
- Smoked Trout and Horseradish Cream – House-smoked mountain trout with horseradish crème fraîche, pickled cucumber, and dill oil
- Balada Eggplant Caviar – Charred aubergine with confit garlic, lemon, parsley, and toasted sourdough
- Carpathian Selection – Artisan charcuterie, matured cheeses, honey, walnuts, and house pickles
Soups
- Vegetable Sour Soup – With bors and lovage
- Beef Soup with Homemade Noodles – A Romanian staple, exactly as it should be
- Smoked Pork and Bean Soup – Finished in a crusty bread bowl
Main Courses
- Red Wine Braised Beef Short Rib – With horseradish cream and pickled shallots
- Slow Cooked Pork Cheek – With cabbage jus, smoked paprika, and caraway
- Slow Roasted Duck Leg – With creamy mashed potatoes and spring vegetables
- Veal Schnitzel, Refined – Milk-fed veal in clarified butter, finished with blueberry marmalade
- Fried Carp with Polenta – Green garlic sauce and fresh lemon
Desserts
- Papanasi Cloud – With blueberry-lavender sauce and silky vanilla cream
- Apple Strudel – With cinnamon, raisins, walnuts, and pudding sauce
- Savarina – Glazed in sugar syrup with whipped cream and fruit jelly
