Introduction to the Mediterranean paradise
Welcome to Casa Timiș, a corner of paradise where the sun generously shines over bountiful tables, and the essence of nature ennobles each dish with the seductive aromas of the Mediterranean. Each plate is an invitation to explore the diversity and culinary richness of this sunny region.
The meticulously crafted new Veranda menu is a celebration of fresh, seasonal ingredients, gathered from the heart of nature and transformed into culinary art under the guidance of our master chef, Nico Lontras. Mediterranean gastronomy is not just a tradition but a living story, reflected in every delicacy served at Veranda dintre Vii Restaurant.
Harmony of Flavors: Star Ingredients
At the heart of our Mediterranean menu lies a perfect harmony of flavors, where star ingredients transform into culinary creations that delight the senses. Each dish is a testament to our passion for gastronomy and a tribute to authenticity and freshness. From the generous offerings of the sea to innovative flavor combinations, here are some of the delicacies that define the culinary essence of a seafood restaurant
Seafood Platter: The Mediterranean unfolds before your eyes with a sumptuous platter of octopus, oysters, shrimp, Saint Jacques scallops, baby calamari, and green mussels, all delicately bathed in a wine sauce. Invite your loved ones to join you in savoring the highest quality seafood.
Calamari Fritti with Yuzu Sauce: Crispy and golden, these calamari are a tribute to the sea, served with a yuzu sauce that adds a refreshing and tangy note.
Tuna Tartare with Avocado Cream and Yuzu Sauce: This dish is a fusion of the silky texture of tuna and the creaminess of avocado, enriched with a splash of yuzu sauce for a perfect balance of flavors.
Vitello Tonnato: A reinterpreted classic, where thin slices of veal harmoniously blend with a creamy tuna sauce, reflecting a bold and flavorful combination.
Argentinian Shrimp in White Wine Sauce: Enjoy the refined taste of Argentinian shrimp bathed in an aromatic sauce of white wine, zucchini, and cherry tomatoes. Accompanied by crispy tapioca chips, this dish opens the doors to a tasting under the Mediterranean sun and breeze.
Salmon Fillet with Vongole: Combine the elegance of succulent salmon with the finesse of vongole, accompanied by a velvety potato cream and crispy broccolini. The tangy accent of lemon caviar enriches each bite, offering a symphony of refined flavors.
Yellowfin Tuna Fillet with Konjac Rice: A harmonious dance between the firm texture of tuna and the freshness of cucumber and lime sauce. It is served with Konjac rice, light and satisfying, and a vibrant salad of avocado, mango, cashews, and edamame, creating a culinary experience that blends refinement with nutrition.
The foundation of the culinary philosophy at Veranda Restaurant
At Veranda Restaurant, the culinary philosophy is anchored in a profound respect for Mediterranean traditions, reinterpreted through the lens of innovation and creativity. This vision is based on the belief that each ingredient tells its own story, contributing to a gastronomic tableau that harmoniously blends taste, aroma, and texture.
Our goal is to provide a culinary experience that exceeds the expectations of our guests, through a sensory adventure that enriches and educates. This journey is guided by the careful selection of the finest quality ingredients, fresh and seasonal, sourced from the heart of nature, including our own garden.
Green Options: Delights for Vegans and Vegetarians
La Restaurantul Veranda dintre Vii, diversity and innovation are not only found in classic Mediterranean dishes, but also in our options dedicated to vegans and vegetarians.
We understand the importance and value of a plant-based diet, which is why we have created a selection of culinary delights to satisfy even the most refined palates, without compromising on the intensity of flavor or the quality of ingredients.
Each dish is a testament to our commitment to sustainability, freshness, and authentic taste. Here are some of them:
Tomato Salsa Hummus: A vibrant reinterpretation of the classic hummus, accompanied by an explosion of fresh flavors from tomatoes and pine nuts, offering a rich and satisfying culinary experience
Vegetarian Mezze: A harmonious quartet of flavors, combining spicy pepper muhammara, tabbouleh salad, olive salad, and eggplant moutabal, for a pure delight of the senses.
Avocado Gazpacho: This refreshing avocado gazpacho stands out for its creamy texture and the freshness of its ingredients, combining flavors that pamper the senses in an authentic vegetable way.
Grilled Halloumi with Watermelon Salsa: In a celebration of simplicity, perfectly grilled halloumi cheese is accompanied by basil pesto and pine nuts. The watermelon salsa adds a unique note of sweetness and freshness.
Risotto Primavera with Broccolini: Creamy and comforting, this risotto is loaded with savory broccolini and Kalamata olives, making every bite a celebration of spring.
Meeting Chef Nico Lontras: The Master Behind the Scenes
Behind every memorable dish at Veranda Restaurant stands a master creator: Chef Nico Lontras. With an unbridled passion for Mediterranean cuisine and extensive culinary experience, Chef Lontras is the artisan who transforms simple ingredients into culinary masterpieces.
His unique vision, combining Mediterranean tradition with modern innovations, brings to your table dishes that symbolize true culinary experiences. Under his guidance, Veranda Restaurant among the Vines becomes a magical place where tastes, aromas, and textures intertwine in perfect harmony, creating menus that speak directly to the guests’ hearts.
Chef Nico Lontras:
“I use every plate as a canvas to paint with flavors, colors, and textures, in the hope of leaving a lasting impression on those who taste them. Gastronomy is a continuous dialogue between the chef and his guests; each dish is a question, and their satisfied smiles, the answer. There is no greater satisfaction than seeing the smiles of guests after they have tasted your creations. That is the true reward for a chef.”
