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Gastronomy

Acasă » Gastronomy

Chef Nico Lontras

Romanian traditions transformed into culinary art

“Food is a love we explore all our lives. A love that feeds and develops with your history, ethnicity, region and family. ” says Chef Nico Lontras, who began his career 23 years ago, spending 20 years in northern Europe.

In 2003 he was named Chef of the Year in Ireland, the country he represented in two international competitions, from where he returned with two gold medals. He continued his activity for seven years in Estonia, where he founded an association of chefs, then in Norway, but he also did internships in Iceland and Spain. He thus had the opportunity to work with chefs from all countries, especially in restaurants with international fine dining specialties.

When he returned to Romania, after reaching the Top Chef final, an experience that connected him to what was happening in Romania at that time on the gastronomic scene, he dedicated himself to the reinterpretation of Romanian cuisine and is currently known for this direction. passion and which is based on the belief that Romanian gastronomy is a treasure that must be preserved and developed.

Chef Johnny Șușală

Passion to perfection

Chef Johnny Șușală, a self-taught perfectionist, has permanently reinvented himself in more than 20 years of experience in the kitchen, during which time he has worked with famous chefs such as Jamie Oliver or Gordon Ramsey.

Passionate about gastronomy, ambitious and dedicated, Johnny is a chef who puts his soul into everything he creates, making the most of his passion and talent with perfect attention to every detail.

Chef Johnny Șușală

Passion to perfection

Chef Johnny Șușală, a self-taught perfectionist, has permanently reinvented himself in more than 20 years of experience in the kitchen, during which time he has worked with famous chefs such as Jamie Oliver or Gordon Ramsey.

Passionate about gastronomy, ambitious and dedicated, Johnny is a chef who puts his soul into everything he creates, making the most of his passion and talent with perfect attention to every detail.

Both of them put their personal imprint and signature on the gastronomy of Casa Timiș in the reinterpretation of traditional Romanian cuisine and international dishes at fine gastronomy standards.

Paying attention to the timeless story of each dish, they want to bring on the plate different textures, flavors and colors, which balance harmoniously. Their dishes honor the seasonal ingredients to which they try to keep as much of their nutrients as possible, for a perfect taste and well-being that lasts as long as possible.

>A restaurant with exquisite wines complemented by a traditional menu with a gourmet touch

Casa Timiș hosts a wine cellar chosen complemented by a traditional menu interpreted in a gourmet spirit, and the dishes once tasted will always remind you of the special taste of Conac. The simple and natural ingredients are combined with the sophisticated ones creating a unique palette of tastes and flavors that have the gift of making you enjoy fresh food , cooked with love and skill.

We want to raise gastronomy to the level of art and to have the opportunity to fall in love with the authentic Romanian taste. The expression of a nation and its entire history are the essence of this restaurant. As an extension of the past, this is how the menu was born, which will delight you with fine dishes, in an atmosphere torn from a fairy tale.

Casa Timiș Restaurants

Romanian traditions transformed into culinary art

“Food is a love we explore all our lives. A love that feeds and develops with your history, ethnicity, region and family. ” says Chef Nico Lontras, who began his career 23 years ago, spending 20 years in northern Europe.

In 2003 he was named Chef of the Year in Ireland, the country he represented in two international competitions, from where he returned with two gold medals. He continued his activity for seven years in Estonia, where he founded an association of chefs, then in Norway, but he also did internships in Iceland and Spain. He thus had the opportunity to work with chefs from all countries, especially in restaurants with international fine dining specialties.

When he returned to Romania, after reaching the Top Chef final, an experience that connected him to what was happening in Romania at that time on the gastronomic scene, he dedicated himself to the reinterpretation of Romanian cuisine and is currently known for this direction. passion and which is based on the belief that Romanian gastronomy is a treasure that must be preserved and developed.