Transylvanian terroir.

A slow, seasonal table sourced from the bounty of Covasna County.

Mornings begin with hand-baked breads, mountain honey, sheep cheese from the high pastures and pressed juices. Evenings unfold across small tasting courses — wild mushrooms, cured trout from the Olt valley, root vegetables from neighbours.

• 01Hand-baked breads & local preserves
• 02Sheep cheese, smoked trout, cured meats
• 03Seasonal vegetable plates from Bodoc gardens
• 04Curated Transylvanian wine list