KANE SEASONAL BISTRO: can't go wrong with it

KANE SEASONAL BISTRO: can't go wrong with it

I had heard about Kane when it opened and reopened. But I only just got there. Maybe it’s for the better, because it recently became a seasonal bistro and they brag about getting ingredients from local farmers.

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info

Schedule: 10 AM - 11 PM

Menu: aici

Prices: €€

Recommendation: Hen & farm raised pork terrine

Address: Tunari 60 

Telephone: 031 410 0016

I reserved a table for two, for me and Vlad (my boyfriend, remember?). We went there at an hour that was neither lunch, nor dinner. :) That would be 3 pm. When we got there, the restaurant was half full. I instantly liked the music. Vlad’s comment was that it’s elevator music. It was a very pleasant, chill Bossa Nova, that matched the wallpaper, the wall tiles and the exuberant vegetation perfectly and actually... the whole decor. There’s a little bit of magic in the air when you step into Kane. I suddenly felt like I’m on holiday somewhere in Spain or Portugal. Excellent!

 

“There’s a little bit of magic in the air when you step into Kane.”

 

A friendly waiter greeted us and showed us the available tables. We waited about 10 minutes until somebody came to take our order. Perhaps the waiter wasn’t fast at first, but he became more and more likeable during our visit.

As an appetizer we decided to share the hen & farm raised pork terrine (30 lei), and then I went for the black lentils with seasonal mushrooms (40 lei), while Vlad chose the chicken with gnocchi (50 lei), after I insisted a lot. He was skeptical, but I assured him that it will surely be more special than any chicken he had ever eaten before.

 

“Perhaps the waiter wasn’t fast at first, but he became more and more likeable during our visit.”

 

When he brought our food, the waiter told as a little bit about each dish. The terrine was cooked in green apple juice and served with cauliflower puree, walnut core, cilantro, crispy mixt greens. Everything was delicious! The terrine was my favourite. I was talking to Vlad about how average restaurants treat decor just as decor. And here, everything that goes on the plate - green apple juice for example - is very important for the final taste. I know from Masterchef how much work is put into every little thing that ends up on the plate.

I amused myself with the waiter that mentioned that the walnuts where peeled, in order to avoid the bitterness. I imagined someone peeling that impossible to remove thin membrane. :) I was right about the chicken. The meat was tender, juicy and had taste, like the chickens from the countryside used to have. I’m not eating much chicken these days, but this one was to my liking.

 

“I amused myself with the waiter that mentioned that the walnuts where peeled, in order to avoid the bitterness. I imagined someone peeling that impossible to remove thin membrane. :)”

 

The lentils were the least interesting of the three dishes. But even that was tasty too. I ate it heartily, even though I was full since the appetizer. We wanted to eat dessert, but it seemed impossible. So we both concluded that we should come sometimes just for this. I liked it a looot at Kane! I can’t think of anything to criticise them for. And by the was, the coffee was also good.

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 the hen and pork terrine

the hen and pork terrine

  the chicken with gnocchi

the chicken with gnocchi

  black lentils with seasonal mushrooms

black lentils with seasonal mushrooms

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 awkward vlad

awkward vlad

 me stuffed

me stuffed

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VERDICT:

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