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Strada Eugeniu de Savoya, nr. 14
What we think
La Calul Alb
Chef: Daniel MITROI
La Calul Alb strives to bring a modern interpretation to the traditional, through quality ingredients and personal touches. Varied and well thought, the menu showcases advanced culinary techniques – the dumplings stuffed with veal cheeks, served in a white sauce with forest mushrooms and black truffles are creamy, soft and harmonious, while the beef tenderloin with truffle mashed potatoes is an intensely flavored, satisfying dish. All ends well with a dessert such as the pistachio mousse with raspberry coulis – simple, well done and with a twist. And a glass of wine from the skillfully put together selection.