{"id":363,"date":"2022-06-03T20:43:41","date_gmt":"2022-06-03T17:43:41","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=363"},"modified":"2022-06-03T20:43:41","modified_gmt":"2022-06-03T17:43:41","slug":"nu-stiu-daca-e-vina-clientului-care-vine-si-comanda-ciorba-de-burta-intr-o-trattorie-sau-e-vina-celui-cu-trattoria-ca-a-pus-o-in-meniu","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/en\/2022\/06\/03\/nu-stiu-daca-e-vina-clientului-care-vine-si-comanda-ciorba-de-burta-intr-o-trattorie-sau-e-vina-celui-cu-trattoria-ca-a-pus-o-in-meniu\/","title":{"rendered":""I don't know if it's the fault of the customer who comes and orders the belly soup in a Trattoria or it's the fault of the person with the Trattoria for putting it on the menu""},"content":{"rendered":"

This week I met in the Digital Chronicles podcast<\/a>, for Tasty Memories<\/strong>, with the man behind @foodofbucharest, Cristi Dande\u0219<\/strong>. We talked about how Romanian cuisine has changed, since he became a keen observer of it, how HoReCa looks today, what impresses him when he arrives at a restaurant and why many menus are not related to the declared format of the place.<\/p>\n

"Things should be taken up by both sides. I don't know if it's the fault of the customer who comes and orders the belly soup in a Trattoria, or it's the fault of the person with the Trattoria for putting it on the menu. Now, on the one hand, everyone has to somehow assume the expectations to be at a real norm, don't expect it to be a guaranteed wow. And on the other hand, the head chef in the back maybe has a Romanian wife of 20 years and she taught him to make a belly soup so good that he really wanted to put it on the menu. If you order it, you are also half responsible for what happens there," he told me Cristi Dandes<\/strong>.<\/p>\n