Sarmale wrapped in tender ștevie (sorrel) leaves rather than the usual cabbage, filled with free-range Angus beef and pork, and served beside polenta triangles baked with rosemary.
Mini Ferma is Conacul Grigorescu's own vegetable garden and small farm — the shortest possible road from soil to plate. Carrots, herbs, eggs and goat cheese are produced here, a few metres from the kitchen, in the rhythm of the seasons. What doesn't grow with us comes from the producers around — but what grows here reaches the table the same day.
A structured red with enough body to stand up to the meat.
A structured red with enough body to stand up to the meat.
A structured red with enough body to stand up to the meat.