The Inspiration Behind Modern Romanian Cuisine
Chef Nico Lontras, a remarkable figure in the Romanian culinary landscape, has transformed the Mansion Restaurant at Casa Timiș Wellness & Spa Resort into a sanctuary of modern gastronomy. His inspiration for breathing new life into traditional Romanian cuisine comes from a deep appreciation for the country’s culinary history and culture. “I strongly believe in the history, culture, and potential of Romanian cuisine. We have a wealth that we need to bring to the plate and highlight,” says Chef Nico.
Romania is blessed with four distinct seasons and a diversity of cultural influences, from Austro-Hungarian in Transylvania to Russian and Ukrainian in the east, and Mediterranean, Greek, and Turkish in the south. This multicultural heritage enriches Romanian gastronomy, offering a variety of flavors and techniques reflected in the dishes at the Mansion Restaurant. Chef Nico emphasizes that Romanian cuisine has immense potential, comparable to or even surpassing that of other European countries due to this diversity and the availability of seasonal, natural ingredients.
At the Mansion Restaurant, Chef Nico Lontras has implemented two main directions: regional cuisine from Dealu Mare and the utilization of local ingredients. “We don’t change recipes, we don’t reinvent recipes. We try to connect with classic Romanian recipes, which we cook in a modern way, with controlled temperatures and reduced fat content,” explains Chef Nico. This modern approach not only brings traditional dishes into the contemporary world but also makes them healthier and more nutritionally balanced.
The Challenges and Joys of Being an Executive Chef at Casa Timiș
As the Executive Chef at Casa Timiș, Chef Nico Lontras faces complex challenges. “The biggest challenge is the people—both those behind the kitchen and those in front of it, including the guests,” he admits. In a restaurant near Bucharest, where every detail matters, it is crucial that the entire team shares the same vision and passion for gastronomy.
One of the major difficulties is convincing guests to appreciate the identity and originality of the Mansion Restaurant. “It’s hard to work individually on a restaurant concept like this. You have to get the entire team to believe in your product and see things the way you do,” explains Chef Nico. The menus must strike a perfect balance between the available team, costs, the perfect ingredient, technique, and balance on the plate.
Chef Nico’s personal satisfaction comes from the joy of the guests. “When you see someone enjoying the food you’ve created and understanding what you wanted to express on the plate, it’s the greatest reward,” he says. In his view, hospitality isn’t something learned from books—it comes from the heart. This ethos is evident in every detail of the Mansion Restaurant, where each dish is an expression of the team’s passion and creativity. “I know one thing for sure: Hospitality isn’t something you do by the book; hospitality comes from the heart! And when you put something on the plate from the heart, with love, and it comes back to you with gratitude, that’s what hospitality means to me. I don’t believe you can be formal in hospitality, I don’t think you can read about it in a book. It has to come from within you, with joy, and I believe those who succeed in hospitality are the ones who put their heart into it and do things with love, without necessarily following rules.”
Creating a Refined Menu with Local and Seasonal Ingredients
An essential aspect of the Mansion Restaurant’s menu is the use of local and seasonal ingredients. Recently, Casa Timiș Wellness & Spa Resort received the Green Key Sustainability Certificate, reflecting its commitment to sustainable practices. “Sustainability means seasonal products and using an ingredient from head to toe. We have our own gardens, orchard, and farm, and by next year, we will have an additional 5,000 square meter garden where we intend to grow all the vegetables we need. Furthermore, we plan to preserve these vegetables so that we can use them even out of season,” explains Chef Nico.
Seasonal products are crucial for the quality of the dishes. “The success of a kitchen depends, 50% on the quality of the ingredients. Combining sustainability with the best ingredient, used at its peak maturity, is the key to a flawless dish,” says Chef Nico. In the Mansion’s menu, every ingredient is used to its fullest potential, from the vineyard to the lavender, orchard, and local products.
Chef Nico and his team utilize the vineyard in every possible form: leaves for decoration and stuffed cabbage rolls, grapes for jam and compote, must for ice cream, and wine for jellies and sauces. This principle of maximizing ingredients also applies to other local products, such as honey from the nearby hills or truffles gathered by a close partner of the Casa. “The story of the Mansion’s menu is this: the ingredients around us brought to their maximum potential and placed on the plate with well-matched pairings,” concludes Chef Nico.
The Vision for the Future of Romanian Cuisine at Casa Timiș
For Chef Nico Lontras, the development of Romanian gastronomy is a deeply personal project. “I strongly believe in the potential of Romanian cuisine. We have so much to show and tell,” he asserts. His experiences in Nordic countries inspired him to see how other cultures with limited resources can achieve culinary excellence. “In Romania, we have mountains, the sea, four seasons… what don’t we have? We have everything we need to take Romania to the highest level,” he adds.
Chef Nico emphasizes that to make progress, it is crucial to trust our chefs and embrace Romanian gastronomic culture. “Products made in Romania are Romanian! Sarmale, mămăligă, mici—all of these are ours, and we need to love and promote them,” he asserts. A major issue is the lack of proper promotion of Romanian gastronomy, which lacks a clear definition and is not supported at a national or international level.
“The definition of sarmale 2,000 years ago in Persia was a mixture wrapped in a vegetable leaf. Then, the Greeks adapted it and claimed it as their own, the Turks did the same, the Nordics did as well—Swedes serve sarmale with potatoes and sour cream and even have a day dedicated to sarmale. Estonia, Poland, and Italy are similar… only Romanians have sarmale and say they are not theirs. They are not Turkish because the Turks do not eat pork, first of all. In the first written recipe in Romania from a manuscript around 1400, sarmale were made with chopped meat, ginger was used as a seasoning, wrapped in cabbage leaves, and cooked with a splash of wine. Rice didn’t exist at that time. The history of sarmale in Romania is very rich, and if we take and study it, we will be convinced of this. Probably Romania’s biggest gastronomic shortcoming is the lack of promotion of Romanian cuisine. I think we are among the few, if not the only ones, who do not have a definition of our national gastronomy. We do not promote it, we do not lobby for it at any level; for us, gastronomic culture has always been unimportant, and we did not know how to connect with it to turn it into a business and tourism.”
Despite this, Chef Nico is optimistic about the future. “There are a few chefs now trying to change this, and I see a change year by year. The younger generation is doing things ten times better than we did, and I believe that very soon Romania will have internationally recognized Michelin-starred restaurants,” he says. At the Mansion Restaurant, the commitment is to grow year by year, discovering new ingredients and techniques, and continuously improving the culinary experience for our guests.
Chef Nico Lontras and His Team
Chef Nico Lontras and his team at the Mansion Restaurant are pioneers in redefining Romanian gastronomy, blending tradition with innovation and placing a strong emphasis on sustainability and ingredient quality. With a clear vision and a deep passion for authentic Romanian cuisine, they create a unique experience, inviting guests to discover the richness and diversity of Romania’s culinary offerings.
In a modern context, the Mansion Restaurant at Casa Timiș Wellness & Spa Resort is not just a dining spot but a destination where guests can enjoy authentic Romanian food made with the finest local ingredients in a refined and welcoming setting. With outdoor dining options on its elegant terrace, the Mansion Restaurant offers an unforgettable culinary experience, enhanced by the natural beauty of its surroundings.
To explore and book a table at Casa Timiș Wellness & Spa Resort, guests can use the online reservation system available on the restaurant’s website, ensuring they will enjoy a memorable dining experience at one of the most refined restaurants near Bucharest. Chef Nico Lontras and his team look forward to welcoming you to explore the restaurant’s menu and enjoy an unforgettable gastronomic adventure.
