Eggplant Roll

In Nehoiu, at the foot of the Penteleu mountains, Norica and Viorel Urjan have brought back the cheese that once made this valley famous. The recipe is the authentic one: Norica learned it decades ago at the old Nehoiu dairy factory, under a Macedonian master cheesemaker. The milk comes from the family's 14 cows, grazing mountain pasture. The cașcaval — a pressed mountain cheese — is matured at the old, unhurried rhythm, the way it was made when Penteleu was a name known across Romania. At the conac you'll find it on the cheese boards and in our shop, by the kilogram.

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.