After about 20 reviews, I received an invitation to go to a restaurant for a tasting and review. This is it, I'm becoming an influencer! :)) I don’t know if I’ll honor such invitations further, because there is a reason why luxury restaurants are not announced when food critics come and sit at their tables. But I thought I shouldn’t say no right out of the gate and just see how I feel in this situation.
Before I said yes, I looked at the menu, to see what it was all about. I saw tarragon, so nothing else mattered! Tarragon is fantastic and you can’t find it in many Bucharest menus. Basically because tarragon recipes are largely from Transylvania. A very good restaurant with a lot of tarragon is Old Kitchen, the former Papa la Soni on Street Sfintii Voievozi. But this is a subject for another time. Let's get back to the tarragon from Three Restaurant.
"After about 20 reviews, I received an invitation to go to a restaurant for a tasting and review. This is it, I'm becoming an influencer! :))"
We sat at a table on the terrace. As soon as we got there, we were greeted by the chef, who told us a couple of words about what they have on the menu and what they’ll soon change. If you visit their website, you'll see that Restaurant Three proposes mostly a Romanian kitchen like in the old days. They have a lot of raditional recipes and what caught my attention in the menu was the pickled cucumbers dish (26 lei). I haven’t eaten something like this before, so I wanted to try it. But they were shifting from the winter to the summer menu, so they didn’t serve it anymore.
We decided to get a Romanian platter (24 lei), as Vlad is a big fan of platers. :) Oh, how I enjoyed the bacon with onions, chicharrones and other goodies! The bacon was very good and was made by them. I was already full since the appetizers, but I couldn’t wait for the tarragon soup (15 lei)! It was good, but I think I like the one from the Old Kitchen more.
"Oh, how I enjoyed the bacon with onions, chicharrones and other goodies!"
For the main dish, I went with salmon with mashed celery (33 lei), and Vlad chose a beef filet with carrot puree (68 lei). The mashed celery was a little watery, but the salmon was cooked perfectly. The filet was slightly on the well done side. The chef told us that the beef is cooked sous vide and then just roasted a bit on the grill. It was very tender and tasty, melting in the mouth. That was unexpected for an almost well done beef. You usually don’t want it that way, because it's not tender anymore, but it seems that when cooked sous vide, it remains tender. The carrot puree was a little too salty, but that didn’t ruin the beef. Overall, in terms of food, I am more than satisfied with this culinary experience. Especially since the prices are more decent than in many places in Bucharest.
"What we liked less was the experience with the waiter, who didn't pay much attention to what we ordered."
What we liked less was the experience with the waiter, who didn't pay much attention to what we ordered. Otherwise, he was a good guy. I asked from the beginning for wine and mineral water. He asked me if I wanted a spritz and I told him to bring me the water separately and see if I’ll prepare a spritz. He just brought the wine and forgot about the water. Then he came with the water and poured some directly over the wine. It's ok, I like a good spritz. But I also asked for a glass, to drink water separately.
I don’t regret going there. I ate well and now I can tell you about this adventure. I think in the future I will continue to go undercover.