{"id":1436,"date":"2025-08-17T14:37:07","date_gmt":"2025-08-17T14:37:07","guid":{"rendered":"https:\/\/ib.eco\/?post_type=recenzii&p=1436"},"modified":"2026-03-04T16:11:07","modified_gmt":"2026-03-04T16:11:07","slug":"rawdia-s-a-extins-si-in-constanta-merita-incercat","status":"publish","type":"recenzii","link":"https:\/\/ib.eco\/en\/recenzii\/rawdia-s-a-extins-si-in-constanta-merita-incercat\/","title":{"rendered":"Rawdia has expanded to Constan\u021ba. Is it worth a visit?"},"content":{"rendered":"

I stopped by Rawdia Constan\u021ba on business. As part of the vegan cooking course I\u2019m taking there, we get to experiment with how a restaurant kitchen actually runs. It\u2019s not entirely new to me\u2014I spent two months at Seed Cuisine back when it was open in Bucharest\u2014but it\u2019s always interesting to see different approaches. That said, this review might be a bit colored by my personal connection with the Rawdia Constan\u021ba team.<\/strong><\/p>\n\n\n\n

Before catching the train back to Bucharest, I swing by Rawdia one more time\u2014this time without an apron and chef\u2019s hat. I know it\u2019s the weekend, so there\u2019s no daily menu. I leave it in the hands of head chef \u0218tefan Ni\u021b\u0103 and order a roulade with cheese, olives, and sun-dried tomatoes. While waiting, I snap a few photos to show you how the space is set up.<\/p>\n\n\n