Licorna WineBar & Restaurant - Sinaia

Excellent food, first we sat in the hotel restaurant, but did not like the atmosphere and decided to look for something else. We were happy that we decided to come here!

The worst staff attitude Not the first time we went to this restaurant, but the last time before ordering, staff refused to use the toilet in a rude form, and jawed me . First of all, this is a public place, and this is a...banal violation of the rules. The impression of this place has completely deteriorated.

After visiting other places and being disappointed, this restaurant had surprisingly good services and the menu had reasonably good prices. Also the product's quality was above expectations. Friendly and very polite staff. We'll surely visit again.

The Licorna restaurant is located on the main boulevard of the city of Sinaia, on two levels (the lower one with a specific of coffee bar). It is a beautiful restaurant, well maintained, I would say exclusivist. It is a quiet, elegant, pleasant place. At...a table here you feel really good. The menu is also remarkable and carefully composed.There are numerous Licorna wines in the restaurant because the owner also has a vineyard. Nothing to blame about the service and the environment.

In Sinaia there are a few fine dishes, and we randomly selected them on a cold December night. And we can confirm that Licorna Winebar is not bad at all, above the average level of these types of restaurants from this country. We chose the menu of the ladies and gentlemen with the associated wine pairing, which includes only the locally produced wines of the restaurant. And the evening was much more beautiful than expected, and what we imagined about this city. We have learned for a while that every successful dinner starts with a promising Amuse Bouche. So it was again, instead of the boring combination of bread and butter, they bring us 3 types of salads. These were based on eggplants, beans and beets with different flavors and their mixture, which leads to an excellent combination. The following dishes kept the same delicious taste, with slightly larger portions than we were used in such restaurants. Butterfish and tuna steaks were soft and crumby, somewhere between medium and rare prepared, keeping their original taste. A small note here, regarding the appetizers, as side-dishes we would have chosen something different from asparagus and rice. But the most important courses, with beef and duck meat crowned the entire dinner. The paired shrimp (rein with truffles and Petersnip) and sauces (Camembert and Cranberry) were great additions from them. The ice creams like candy would be better suited for the summer season menu, but the associated rosé wine warmed us something. The only disturbing factor was a loud group of locals who celebrate something at the table next to us. Such unpleasant manifestations should not be allowed in a hostile restaurant because they create a rural bodega vibe known from a few Minnesota movies and harass the focus on otherwise excellent food.