La Mandragora

Description:

• Decadent decor and smart ideas about food have inspired a classy, edgy ambience at this lovely new restaurant that opened in a renovated house in June 2006. When we discovered it back then, we knew it'd be a hit, and now it's probably the best restaurant in the city, beloved by Bucharest's smarter diners. Lilac-colored walls, a glittering bar, and gathered drapes are the opening gambit for an evening of superb food. French dishes with a twist is how you might describe the divine creations of German chef Paul Peter Kopij, who plans seasonal innovations and additions to a cleverly sophisticated yet simple menu. Cream of carrot or shiitake mushroom soup, and beef carpaccio with beet and pine-nut salad are some of the starters likely to be on offer. Then there's breast of duck cooked in Guinness ale, while whatever fish is freshest from the daily market will be the favored seafood option. Best are the homemade ice creams; choose either La Mandragora's ice cream assortment, or crème brûlée with green-apple ice cream.

• © Frommer's 2013

Awards:

Frommer's

•  Very Highly Recommended 2010