Dacia Romanian Dining, the reinterpreted Romanian restaurant founded in Buzău by entrepreneur Ana Maria Mircea, ended 2024 with a turnover of EUR 800 thousand and is targeting a 20% increase in revenues in 2025, both in the area of events and formal meetings, as well as in the local consumer segment.
Opened in 2020 following a €400 thousand investment, the restaurant has grown organically every year, building its notoriety through a vision based on reinterpreting traditional gastronomy with respect for its origins and clean local ingredients.
The restaurant is built on a model of local integration: meat from the family butchery, ingredients from nearby producers, menus inspired by the region’s cultural and natural heritage – from the Ținutul Buzăului geopark to the Pietroasa treasure. Representative dishes include noodles with babic and Horezu cheese, the local reinterpretation of Carbonara pasta, or rice with Plescoi sausage and dried tomato petals, the Romanian counterpart of the classic risotto. The menu is complemented by desserts with a story – such as Queen Mary’s Heart – as well as seasonal selections created around cultural or spiritual themes. The restaurant also offers a selection of monastery-inspired menus inspired by the fasting recipes of yesteryear, including dishes such as Secrets of the Sinaia Monastery (creamy garlic soup), Ferdinand’s Carp Tartare, Putna Valley Sausages with Mămăligă and Pie from Heaven with apples, cinnamon and berries. This year, the restaurant is aiming to attract more Romanians to its gastronomic space.
Plans for the near future include fracking the concept into a scalable and international business model.