Pasta, sea, truffle — and whatever the market brings.

Opened only once you sit down. When we have them, they’re chalked on the „Joy of the day” board.

• On the daily board
• From the sea

Tender octopus, greens, ripe tomatoes and lemon. „Raised in the mountains, in fresh air” — or so we joke.

• From the sea

Our aubergine salad, tucked between crisp parmesan biscuits.

• Vegetarian

House-made lentil pâté, for spreading on freshly toasted bread.

• Vegetarian
• House-made

Baked aubergine in layers, under a snowfall of parmesan.

• Vegetarian

Mussels cooked in butter, finished with toasted flaked almonds.

• From the sea

Crisp-fried seafood — plus ribbons of carrot and courgette, every bit as good.

• From the sea

You’ll get a little messy, but it’s worth it. We have wet wipes for your hands.

• From the sea

The herald of Brașov Sundays. Legend says whoever has it with us on Sunday works well on Monday.

• Sundays only
• From the sea

Pasta we make ourselves under clouds of flour, with truffle shaking its perfume all over it.

• With truffle
• House-made

House-made green tagliatelle with courgette and prawns. „Evergreen” pasta, whatever the season.

• House-made

Garlic, olive oil, chilli and prawns. A Sunday that isn’t complicated at all.

• From the sea

Local porcini and a breeze of seafood — the mountains and the sea on one plate.

• From the sea

Black tagliolini with scorpion fish, prawns and octopus. E profumo di mare.

• From the sea

Tagliatelle, beef and asparagus, all on one plate. A delicious start to a holiday.

Slow-cooked ragù over house-made tagliatelle.

• House-made

Thursday is love in layers. Better than a warm hug in a blizzard.

• Thursdays only

Not on the menu — look for it on the board by the door. At our events we toss it right inside the Grana Padano wheel.

• On the daily board

Pumpkin, gorgonzola and sausage. A bold combination that wakes up the autumn in you.

• Seasonal

Ossobuco lounging on saffron rice — the delicious witness to your conversations.

Crisp skin, tender meat, silky mash and black truffle.

• With truffle

Chicken with spinach under a creamy taleggio sauce.

Tuna hidden under a black-sesame crust. Then everything turns prosecco, prosecco, prosecco.

• From the sea

Three fish from oceans, seas and rivers. You leave the table full, yet light.

• From the sea

Every Friday we fill the buns with octopus, burrata and pesto. The weekend hugs you with all its tentacles.

• Fridays only
• From the sea

The sweet side of the cheer at Dei Frati.

• House-made

Choux filled by hand, somewhere between two dashes across the dining room.

• House-made

The caramel crust that cracks under your spoon.

Our dessert served in a coupe — „the delicious culprit on your lips”.

Freshly snowed with icing sugar — a sweet winter-holiday tradition.

• Seasonal

Goes with everything. Especially pasta, the terrace and a Monday.

A generous list, picked to go with our pasta. Between two glasses, do order something to eat.

Gin & tonic, spritz and Larisa’s cocktails, poured by Sergiu — one of the Top 2 bartenders at Dei Frati.

A small one after dinner. Warms you up even in May.

We meet you at noon. Until then, we’re having our own coffee.