{"id":5920,"date":"2022-01-05T10:18:54","date_gmt":"2022-01-05T10:18:54","guid":{"rendered":"https:\/\/www.welldon.hu\/?p=5920"},"modified":"2026-07-24T15:11:46","modified_gmt":"2026-07-24T14:11:46","slug":"english-spice-up-your-brand-the-foundation-of-bartfai-restaurant-2-2","status":"publish","type":"post","link":"https:\/\/www.welldon.hu\/en\/menusor-cluj-palace\/","title":{"rendered":"Cluj-Napoca menu creation"},"content":{"rendered":"Client: Cluj Palace
\nCountry: Romania
\nDate: 2021<\/strong><\/p>\n

Project Summery:<\/strong>
\nThe restaurant Cluj Palace located in downtown Cluj-Napoca approached us with the desire to create a menu consisting of 20 dishes that reflect the aristocratic atmosphere of the Palace, based on traditional Transylvanian cuisine but with unique twists in flavor and presentation. Our company delegated Chef Zolt\u00e1n Kov\u00e1cs for the task. Our team visited the location several times, conducted surveys of the site and kitchen technology, and held multiple days of cooking trials on-site. The accepted recipes and technological processes for the menu were then sent to the client, followed by another 3 days of cooking to prepare the dishes and present the serving style. All processes on-site were recorded with a camera to allow the kitchen staff to review the exact steps later on.<\/p>\n

Tasks related to the project:
\n\u2022 On-site survey
\n\u2022 Evaluation of operations and performance
\n\u2022 Analysis of existing menu items
\n\u2022 Providing advice for kitchen renovation
\n\u2022 Conducting SWOT analysis
\n\u2022 Continuous consultation regarding ingredients
\n\u2022 Providing a menu of 20 dishes
\n\u2022 On-site cooking trials (3 days)
\n\u2022 Finding suppliers
\n\u2022 Menu compilation
\n\u2022 On-site training for chefs and cooking the menu (3 days)
\n\u2022 Writing recipes
\n\u2022 Technological descriptions for the dishes<\/p>\n

Credits:<\/strong>
\nProject Director\/Coordinator:<\/strong> Andr\u00e1s Tim\u00e1r
\nRestaurant and operations consultancy:<\/strong> Andr\u00e1s Gl\u00f6ckl
\nChef:<\/strong> Zolt\u00e1n Kov\u00e1cs (Master Chef)<\/p>\n


\nProject Steps
\nLocation of the restaurant
\n<\/strong><\/h3>\n

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Initial Steps<\/strong>
\nAfter the on-site survey, we sent two proposals for menus, which we then cooked on-site for a joint tasting.
\nHere, we presented the flavor profile and atmosphere that we believe would suit the place.<\/p>\n

The Second Step<\/strong>
\nAfter reading several old Hungarian, Transylvanian, and Romanian cookbooks,
\nwe created the menu consisting of 20 dishes. Here are some dishes from the completed menu:<\/p>\n

SOUPS<\/strong>
\nCabbage cream soup made from three types of cabbage, served with ham and potato dumplings
\nCauliflower soup with cheese toast<\/p>\n

APPETIZERS<\/strong>
\nGrilled shrimp tails in chili olive oil, served with garlic white bean cream and fresh bread
\nDuck liver “Palace” p\u00e2t\u00e9 with apricot fig chutney
\nBell peppers stuffed with minced meat, served with homemade tomato sauce<\/p>\n

MAIN COURSES<\/strong>
\nProvencal lamb shank with ratatouille vegetables, Bordeaux sauce, and potato croquettes
\nPork tenderloin from Transylvanian Mangalitsa
\n(Smoked bacon-wrapped pork tenderloin served on a bed of cabbage, with layered polenta)
\nRosemary chicken breast with sweet potato puree and cranberry pear<\/p>\n

DESSERTS<\/strong>
\nApple pie with mulled wine sauce and Turkish honey parfait
\nChocolate souffl\u00e9 with blueberries and baked custard
\nNuns’ bread
\n(French toast made from bread rolls fried in butter, served with marinated dried plums)<\/p>\n

The Third Step<\/strong>
\nAfter the menu was accepted, we visited the site where Zolt\u00e1n Kov\u00e1cs cooked the entire menu while also training the
\nchefs on-site on how to prepare the new dishes. We used a camera on-site to
\nensure that the steps and movements in the kitchen staff were retained.<\/p>\n

Werk pictures from the kitchen and a short video:<\/strong><\/p>\n

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