The New Autumn Winter Menu in Bucharest Has Entered the Chat

New season. New menu. Same tendency to give food names it probably shouldn’t have.

The first dishes from our autumn winter menu in Bucharest are now on the table at CHECK. Warmer, richer, slightly messier and made for the part of the year when staying for one more plate feels like a reasonable life decision.

Here are the first five.

Meet the First Dishes from Our Autumn Winter Menu in Bucharest

PIDE & PREJUDICE

Let’s start with the starter.

Beef and milk-fed lamb meet pizza dough, mozzarella and tomato sauce, finished with parsley, lime and chilli flakes. On the side, things get creamy with Greek yogurt, mayonnaise and garlic, then sumac and sesame come in to make sure it doesn’t get too comfortable.

Soft, spicy, fresh, messy in the right places.

Jane Austen would probably have questions.

We have lime.

BITE ME TENDER

Technically pasta. Emotionally, something else.

Lasagna sheets layered with slow, rich beef cheek ragù, spinach, parmesan and smoked provola. Then breadcrumbs and lightly spicy togarashi on top for the crunch nobody asked for but everyone needed.

Smoky. Cheesy. Deeply comforting.

Not exactly your nonna’s lasagna.

No offence to nonna.

THE NOTORIOUS P.I.G.

The main character.

A marinated bone-in pork chop with creamy avocado sauce, yogurt and mayonnaise, served with sweet corn, feta cream and fried parsley.

Rich meets fresh. Sweet meets salty. Pork meets a very good reason to cancel whatever you were doing after dinner.

400 grams of very little subtlety.

As intended.

And Then There Was Dessert

Ordering one is sensible.

Ordering both is research.

THE HOT BRUNETTE

Pain perdu brioche, chocolate ice cream and milk chocolate ganache.

Already enough.

But then comes miso caramel, black salt, orange peel and tarragon — because chocolate behaves better when you give it something unexpected to deal with.

Warm. Cold. Sweet. Salty.

A brunette with issues.

The good kind.

SWEET PIE OF MINE

Our apple pie took a different route.

Apple compotée with anise and cinnamon sits between delicate filo pastry and vanilla cream infused with vanilla violet tea. Finished with edible silver leaf and thyme.

Familiar enough to feel nostalgic. Different enough to make you look at it twice.

Also, yes.

You can eat the silver.

COLD SEASON. HOT PLATES.

These are the first arrivals from CHECK’s autumn winter menu in Bucharest — built for colder afternoons, late dinners and tables that somehow keep ordering.

More is coming.

For now, start with Pide & Prejudice.

End with dessert.

Or two.

We’re behind Palatul CEC. You know where to find us.