Some meals are not just about food, but about moments of tranquility, flavors that remind you of what’s truly good, and people gathering without haste.

At Bassen, spring arrives with a four-course feast, where each dish tells a love story of flavors. We cook with local ingredients, carefully selected aromas, and a touch of surprise.

What’s on the Table?
A selection of sausages and other pantry tapas, local goat and buffalo cheeses, bulgur salad with parsley and pomegranate
Kohlrabi cream soup with root vegetables and homemade onion bread
Ossobuco with sweet potato and parsnip purée, pickled kohlrabi and carrot
Transylvanian apple pie with vanilla and cinnamon sauce
To start or to finish: homemade blueberry liqueur / palincă or other house-made spirits