Get ready fellow travelers, because you’re in for a treat. Today we want to showcase one of the best hotels in Bucharest. The Athenee Palace Hilton. But we’re not going to focus on the accommodations, but rather, on the restaurant. Roberto’s Italian Restaurant to be more specific. And don’t worry, we are here to showcase Romania, and all its wonders, and even though Roberto’s is an Italian restaurant, there’s plenty Romanian ingredients around.
Roberto’s offers its clientele Italian cuisine at its best, thanks to their use of the freshest seasonal ingredients, cooked to perfection. Their unique menu will take you on a culinary journey with courses from all around Italy, reflecting the country’s reputation as the land of robust flavors, simply prepared food highlighting the quality of the ingredients and magnificent wines.
Let me ask you this. Did you ever wonder what an executive chef is thinking? What drives him? How did he find his passion? Well, we had a small conversation with Executive Chef Franz Conde and the Executive Chef of Roberto’s Marco Magri. Here’s a little backstory:
Chef Franz Conde is from Venezuela originally. He had the pleasure of working with some of the best in the business, like Patrick Dwyer and Armando Scannone. He worked in 5 Michelin restaurants in Italy: Enoteca Pinchiorri (3*), Il Luogo di Aimo e Nadia (2*), Antica Osteria del Ponte (3*), San Domenico di Imola (2*) & L’Scaletta (2*).
Funny thing is that when he was young, he studied to be an engineer; but as you might have guessed, his passion for cooking quickly turned into an obsession.
He launched the menu and concept of Roberto’s Amsterdam and the Pura Cucina cookbook.
He is in love with Romanian pastry, chocolate (although not chocolate desserts) and photography. I swear, every chef I’ve met over the years had a passion for photography; and they were all brilliant at doing it.
Fascinated by Romanian Cuisine, he is always eager to try new things, new ingredients. Throughout the course of the video shoot (you will see the video below), he told me a lot about Romania, things that even I did not know (go figure) and he mentioned that he loves mici (which is a traditional Romanian dish – skinless sausages if you will, made out of pork and lamb), the pork fat (which is considered a must for any Romanian, around the holidays, or anytime for that matter). You can follow Chef Franz on Instagram.
Chef Marco Magri comes from Italy. He started his career in Milan, followed by numerous luxurious restaurants in France, Maldives or Japan (he knows a lot about Japanese Cuisine).
The person that influenced him in becoming a chef was his grandmother, who owned a trattoria restaurant in Ferrara.
And regarding Romanian food, he loves mici as well, sarmale (which are meat cabbage rolls) and tripe soup. Not to mention the fact that he also speaks fluent Romanian. Family man, father of 5 kids. A real winner if you ask me. You can follow Chef Marco on Instagram.
But don’t take my word for it, have a look below. And if you’re even in Romania, if you’re traveling with us, we’ll make sure that you visit Roberto’s.