wine and dine

Of course Merlelors kitchen is not like that.

Latsi is a great chef and from his kitchen comes a variety of fine French, Hungarian and Dutch dishes. Transylvania used to be part of the Austrian-Hungarian Empire and its influence is still to be found in Latsi's kitchen. Hungarian meals are more to our taste than the Romanian of which Latsi only picks the more pleasing menues.

Merlelor buys and uses ingredients of top quality if possible of local origin. Latsi combines those masterly. You 'll be served a 4-5 course dinner, drinks therewith like wine, beer and mineralwater are included. On trail Latsi will be your chef too and he'll prepare delicious dishes on great campfires. We overnight once with the shepards and a whole lamb will be grilled. The winecollection is selected from all over Romania. The country has plenty of mineral sources and most of the 'apa minerale' are of outstanding quality. You'll be served home made products like Zacusca, a kind of tapenade made of organic vegetables and herbes, which just like the home made applepie always differs in taste, compotes, jams and confitures, fruitjuices, salads, stuffed paprika's and vegetables and fruits of the season.
Also for the vegetarian guest Latsi will prepare a gastronomic delight.

From the shepards we obtain telemia, a tasty fresh sheepcheese, with a soft and creamy flavour. Luncheon is a picnic which you prepare yourself in luncheonboxes during breakfast.


WINE & DINE Ingredients nowadays available in Romania often are of excellent quality but not affordable for the average Romanian. All home grown and bred products are very good indeed. On products to be bought like oil, butter, salt and sugar they have to economise, so it is quite normal when you see a Romanian housewife after a homeslaughter to cook a fine sirloinsteak in bad oil. The Cosmos travelguide on Romanian cuisine: 'The Romanian stomach is used to a warm noonmeal consisting of greasy broth, humps of unspiced pork, some cornporridge and great a lot of stale bread”' Well, that is no joy to the plate.

Of course Merlelors kitchen is not like that. Latsi is a great chef and from his kitchen comes a variety of fine French, Hungarian and Dutch dishes. Transylvania used to be part of the Austrian-Hungarian Empire and its influence is still to be found in Latsi's kitchen. Hungarian meals are more to our taste than the Romanian of which Latsi only picks the more pleasing menues. Merlelor buys and uses ingredients of top quality if possible of local origin. Latsi combines those masterly. You 'll be served a 4-5 course dinner, drinks therewith like wine, beer and mineralwater are included. On trail Latsi will be your chef too and he'll prepare delicious dishes on great campfires. We overnight once with the shepards and a whole lamb will be grilled. The winecollection is selected from all over Romania. The country has plenty of mineral sources and most of the 'apa minerale' are of outstanding quality. You'll be served home made products like Zacusca, a kind of tapenade made of organic vegetables and herbes, which just like the home made applepie always differs in taste, compotes, jams and confitures, fruitjuices, salads, stuffed paprika's and vegetables and fruits of the season. Also for the vegetarian guest Latsi will prepare a gastronomic delight. From the shepards we obtain telemia, a tasty fresh sheepcheese, with a soft and creamy flavour. Luncheon is a picnic which you prepare yourself in luncheonboxes during breakfast.