This week, we’re putting burduf cheese on the table.
Not just any cheese, but authentic mountain brânză de burduf, brought by our friends from My Transylvania, straight from Râu Sadului — Țara Colibelor — the land where burduf finds its way into everything: baked dishes, picnics, marathons (yes, there’s even a Burduf Challenge), and shepherd huts turned into off-the-grid lodgings.

Brânza de burduf isn’t just cheese — it’s a lesson in preservation. A strong, unique taste (sometimes even slightly bitter :)) passed down from shepherd to shepherd. It’s made from kneaded curd, mixed with salt and patience, then packed into a sheep’s bladder, wooden barrel, or fir bark, where it rests and develops its character. It smells like the mountains, tastes deep and powerful, and has a texture that takes its time to win you over. But once it does, you’re hooked.

It’s the kind of cheese that doesn’t compromise: salty, intense, and just right.
 And speaking of meaningful flavors — the authentic, unpasteurized, raw-milk mountain burduf, made high up in the summer pastures, has been included in the “Ark of Taste” by the Slow Food Terra Madre movement. This is where rare, endangered foods are celebrated — products that still tell living stories about the cultural heritage of their place of origin. Not as dusty relics, but as vibrant flavors worth protecting, tasting, and passing on.

On the weekend of November 15–16, you’ll find 7 dishes with burduf cheese on our menu — created especially for brunch, but available à la carte alongside our regular selection.

The oven’s hot, the wine’s ready, and there’s just enough burduf to go around.
No rush. Just taste.

For all seven dishes — from savory lichiu and cheese-stuffed meatballs, to hrenzale potatoes and the Floare de Colț tart — we’ve prepared wine pairings from Crama DeMatei, Dealu Mare: cuvées, Fetească Albă and Fetească Regală from single-vineyard parcels, plus exclusive Viscri 32 wines, crafted especially for us.