Licorna WineBar & Restaurant - Sinaia

Mâncarea excelentă, mai întâi am stat în restaurantul hotelului, dar nu ne-a plăcut atmosfera și am decis să căutăm altceva. Am fost fericiți că am decis să venim aici!

Cel mai rău comportament al personalului. Nu este prima dată când am mers la acest restaurant, dar ultima dată înainte de a comanda, personalul a refuzat să utilizeze toaleta într-o formă nepoliticoasă și m-a certat. În primul rând, acesta este un loc public, iar acesta este... o încălcare banală a regulilor. Impresia despre acest loc s-a deteriorat complet.

Dupa ce am vizitat alte locuri si am fost dezamagiti, acest restaurant a avut servicii surprinzator de bune si meniul avea preturi rezonabile. De asemenea, calitatea produselor a fost peste asteptari. Personalul amabil si foarte politicos. Cu siguranta vom vizita din nou.

Restaurantul Licorna este situat pe bulevardul principal al orasului Sinaia, pe doua nivele (cel de jos cu specific de cafenea). Este un restaurant frumos, bine întreținut, exclusivist aș spune. Este un loc linistit, elegant, placut. La...o masă aici te simți foarte bine. Meniul este, de asemenea, remarcabil și atent alcătuit. Există numeroase vinuri Licorna în restaurant pentru că proprietarul are și o podgorie. Nimic de reproșat la serviciu și la mediu.

In Sinaia there are a few fine dishes, and we randomly selected them on a cold December night. And we can confirm that Licorna Winebar is not bad at all, above the average level of these types of restaurants from this country. We chose the menu of the ladies and gentlemen with the associated wine pairing, which includes only the locally produced wines of the restaurant. And the evening was much more beautiful than expected, and what we imagined about this city. We have learned for a while that every successful dinner starts with a promising Amuse Bouche. So it was again, instead of the boring combination of bread and butter, they bring us 3 types of salads. These were based on eggplants, beans and beets with different flavors and their mixture, which leads to an excellent combination. The following dishes kept the same delicious taste, with slightly larger portions than we were used in such restaurants. Butterfish and tuna steaks were soft and crumby, somewhere between medium and rare prepared, keeping their original taste. A small note here, regarding the appetizers, as side-dishes we would have chosen something different from asparagus and rice. But the most important courses, with beef and duck meat crowned the entire dinner. The paired shrimp (rein with truffles and Petersnip) and sauces (Camembert and Cranberry) were great additions from them. The ice creams like candy would be better suited for the summer season menu, but the associated rosé wine warmed us something. The only disturbing factor was a loud group of locals who celebrate something at the table next to us. Such unpleasant manifestations should not be allowed in a hostile restaurant because they create a rural bodega vibe known from a few Minnesota movies and harass the focus on otherwise excellent food.