Zlast year, in the Jewish Quarter of Bucharest, a promising bistro opened, without much fanfare (short menu, culinary vision to my liking – a combination of more or less well-known Romanian recipes to which are added some classic French dishes) . Moreover, walking around the area I have the impression that this neighborhood can become a HoReCa pole with a lot of potential. There are already a few other locants out there that are worth trying. I was at Bistro Romulus, I liked it and I spoke with Marius Zidaru, owner:
Who is Bistro Romulus?
A typical bistro (in the original French sense) in the historic center of Bucharest, located on Romulus 23 street, at the intersection of the Jewish and Armenian neighborhoods, a few minutes' walk from Union Square and University Square, in an area full of history and culture, with a well-defined character.
One more restaurant, isn't that enough? Why bistro? What kind of food do you make?
There are many restaurants, authentic bistros are too few. Bistro because what we cook is fresh, specific to the seasonality of the basic ingredients, dynamically, with relatively few but irrationally tasty daily dishes. Chef Amalia tells us what kind of food she prepares for our guests.
But who are you :D. Tell us a few words about yourself, your experience and your culinary vision.
I am one of the parents of this initiative and I like to eat well, tasty and balanced, disconnect with a suitable drink and enjoy the oasis of peace and relaxation that the restaurant offers us in the middle of this dynamic and hectic city.
Experience as an entrepreneur in the field of hospitality is limited (the diplomat said "non-existent") but it is "compensated" by the customer experience, which was the basis of the vision for this bistro: tasty food, unexpected/surprising in combinations and ingredients, seasoned with a drink to measure and served in the ambience of an oasis, isolated from the hustle and bustle of the city. The terrace offers an atypical combination of aridity combined with vegetation that does not suffocate, and the interior offers tranquility through the library's reading invitation that tries to tell the story of three generations of readers with diverse interests.
Where do you want to position yourself in the HoReCa market? What makes you different from others?
We want to create a community that shares our vision, that appreciates taste and atmosphere equally, that wants something different in the world of Bucharest restaurants, that looks for that joie de vivre, that quelque chose added to the specifics of the place, that gives flavor and it takes you on journeys with your mind and soul.
"We hope to be able to coagulate, together with other restaurants, a regional community"
You are in an area that seems to clot. That's how it was to be or is specially chosen. Do you believe in a somewhat more generous future for that area?
The area in which we are located has an extraordinary cultural and touristic potential, but it is not yet exploited enough. We want to create a gastronomic pole of this area, we hope to coagulate, together with other restaurants, a regional community that offers varied and quality options and even attract here people who want to discover a special atmosphere. Respecting the culture and the specifics of the place we can also borrow from the rich character of this area, we want to become an integral part of this very picturesque part of the city.
The place is kind of hidden, you can't rely on random customers passing by. Do you have a strategy for this? Do you want a proximity bistro or are you trying to become a gastronomic attraction?
We want more and more visitors to taste the culinary delights we offer and enjoy this area. The local community is very important to us, we want to see it express itself more and more. We want to be a small stage, a crucible in which as many essences of the area can gather.
We want to become a gastronomic attraction as well, we are ready for such a challenge, but it will be built over time, with dedication and consistency in what we do, being bold and learning to be better every day.
Have you tried the local food? Which neighbors do you recommend?
Simbio, Arzu, De Soi
Program & more:
How many seats do you have – indoor/outdoor. What schedule will you have?
Bistro Romulus has 22-24 seats inside and 35-40 in the courtyard.
Schedule LJ 09.00-22.00, V 09.00-23.00, S 10.00-23.00, D 10.00-22.00.
Menu of the day/take away and delivery?
Menu of the day - yes. Take away - yes. Delivery - no.
Child friendly? Pet friendly?
Children are always welcome, as are pets. But family supervision is important in both cases J
Are you going to do events? What kind? Do you want parties and corporate events?
We will do various events: from culinary or bachic themes, to birthday celebrations.
Corporate parties are also welcome, but the limited number of seats and the specifics of us and the area must be taken into account.
Christenings/weddings/burials/window installations?
NO, not even parastase :d
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