La Mandragora Launches Online
At the end of March 2009, the La Mandragora restaurant launches online at www.lamandragora.ro.
The story of the special atmosphere of La Mandragora (29 Mendeleev Street, Bucharest) starts with the symbol of the mandrake, plant that, depending on the dosage, can cure or kill. Officially open for the public since September 2006, in the house where the painter Ștefan Luchian lived and worked, the La Mandragora restaurant welcomes its guests into a select dinner salon, a cigar room, a lounge at the first floor and a garden that can seat up to 50 people.
The main attractions of the restaurant are the savory creations of the German Chef Paul Peter Kopij. The dinner menu includes 12 dishes and is based on the principles of the French cuisine, to which Paul adds elements from other cultures, depending on his own preferences. And because excellent food should always be accompanied by the right drink, the wine list is impressive and includes only best quality varieties, correctly preserved in the restaurant’s dedicated refrigerators. Constancy and attention for details are defining for La Mandragora. If you return after three years and order the same dish, it will be exactly the same as the first time you enjoyed it. With a prior reservation, the restaurant can open also at lunchtime - providing a special menu, and can be booked for corporate or private events.
The webpage www.lamandragora.ro has been created and implemented by Re:ply Online in the same manner as the restaurant’s design. The website contains information about the La Mandragora concept, texts and images that describe the four areas of the restaurant, and the menu, together with a biography of the master chef Paul Kopij, who, every day, personally prepares all the delicacies of the La Mandragora menu.
La Mandragora is the restaurant where salt and pepper are missing from the tables, because Paul reaches perfection when taste is concerned, no matter whether he prepares a potato bacon crème soup, spinach tartar, beef carpaccio with pine buds, sea wolf with parsnip puree, duck breast in Guiness beer or Catalan crème with basil ice cream.