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Romanian cuisine in Paris offering a menu of traditional dishes, various specialties, meats, fish.
If Romanian cuisine is under-represented in Paris, the Doina is a reference in this matter and the amateurs are not mistaken. Despite an outdated garden, this table has been welcoming adventurers of taste or connoisseurs for more than years, as well as Romanian personalities in our capital. À la carte, traditional dishes such as cheese polenta, pike eggs or peppers salad. And above all, the great specialities of this central European country such as the fasole bătută, white beans beaten to garlic full of fried onions, the ciorbă of burtă, a soup of guts, or the cascaval, of coasted sheep tome. A fine selection of grilled meats with fries is proposed (pork backbone, veal ris, beef fillet, chicken white, lamb chops), but meat is fonce on the mouton of sheep with polenta, the horseradish fire with vegetables, or the moussaka of beef aubergines. Some fish plates such as grilled salmon, grilled sturgeon or grilled carp have garlic sauce and polenta sauce. We move quickly on desserts, it's simply not the specialty of the house.
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