In 2019, together with Cezar Ioan, publisher of vinul.ro and Chef Nico Lontras, we managed to complete a project that aimed to bring added value to the construction of a Romanian gastronomic identity: the Romanian National Gastronomy and Wine Day law was promulgated. The initiative is intended to provide an excuse to celebrate local gastronomy in any way and in any public catering establishment. At that time we also compiled a good practice guide that drew general lines and common sense for any entrepreneur in the industry.

dsome restaurants have also joined the project and celebrate in particular with special menus the first day of October every year, so he says that the initiatives seem to be exceptions. Although it is a differentiating element, the convenience of some chefs who cannot overcome the canon of standardization or the lack of vision of many entrepreneurs in the industry, the National Day of Gastronomy and Wine in Romania is far from reaching its peak. We like to complain that we don't have a gastronomic identity or that we don't have gastronomic tourism, but let others do it. The exception shows us all that it is possible and above all that it is useful. Resort Casa Timiș celebrates this event with pomp, year after year, and already by tradition, all three initiators of the law gather at the luxury resort in Bucov - Prahova and participate in the festive dinner.

"For the 4th consecutive year, in Resort Casa Timiș, we celebrate this day that has become a tradition for us.

We pay homage to the authentic Romanian cuisine, bring back to life the culinary history, gastronomic customs and express our appreciation for Romanian Gastronomy and Wine, a valuable part of our cultural identity.

Inspired by nature and its riches, by people, by art and traditions, we celebrate the richness of old Romanian tastes and aromas, we recognize, preserve and promote the authenticity and values of this endless land of history and culture, Romania", Cristina Timiș

Every year chef Nico Lontras, together with Chef Ioan Şușală and their team present us with a special, conceptual menu, with a related story. They value both local products and specifics as well as the best Romanian ingredients. They depart from tradition, but rethink it in a modern key and use current techniques. For example, turbot brine is only recognizable upon contact with the taste buds. I gave this example because it is one of the dishes that has remained deeply embedded in my brain by taste and sight.

There are three restaurants at Casa Timiș Resort, and the one in the mansion is dedicated to 21st century Romanian cuisine. On the first Sunday of October, the menu also expands in the restaurant Veranda dien Vii (with a Mediterranean specialty), the most spacious of all. I wrote here about the Rotonda Restaurant, inaugurated this year, and how a resort can redefine an entire region.