Lichiu, but not just any kind of lichiu.

On the weekend of October 25–26, we're going all out (not too hard, so as not to spoil the meringue tart) to prepare an event dedicated to this Saxon dish that has gone through centuries without losing its sweetness.

We'll bake 7 kinds of liquor – 3 savory, 4 sweet – together with Tanti Ilonka and her daughter, Sabina, who know exactly how much onion goes into a liquor so that your soul doesn't ache afterwards.

The liquor menu will complement the seasonal menu in the cellar for those who want to taste what we cook every day.

Because we want to take things a step further (but not quite to the point of fine dining, as is the trend right now), we paired each liqueur with a glass of wine from the DeMatei winery, a winery that knows that terroir is not just a fancy word, but something you can feel on the tip of your tongue.

In addition to liqueurs and wines, you will also find aged cheeses from Trascău and Meșendorf, rhubarb and elderberry jam from the ADEPT Foundation, warm Transylvanian glögi (without reindeer, but with cloves) and, of course, serious coffee from Sloane Coffee Roastery, so you don't fall asleep from so many combinations.

Everything happens at our own pace: no rush, no loud music, no dress code. Just local tastes, stories told slowly and people who believe that it's better to do a little, but well.

The event is part of the Slow Food Transylvanian Heritage initiatives, which we are honored to be part of alongside the Slow Food communities in Viscri and Sibiu. I mean, it makes sense.

Places are limited (44, to be exact) and, for obvious reasons, they cannot be booked through apps. Write to us or call us — yes, like in the old days.

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