The Brasserie

The Brasserie

The concept of CAJU by Joseph Hadad brasserie is casual dining with affordable tasty dishes, which can pamper all your senses.

It’s the place where Joseph brings to table the tastes of his childhood, with strong North African influences. The brasserie is located downtown, on a picturesque street (Nicolae Golescu 16), behind the Romanian Athenaeum, a symbol that represents one of the main attractions of the city.

The cozy place, features a very original and urban design and provides three areas of accommodation and a very beautiful terrace. At the interior, the central and back areas can host up to 50 guests.  The whole space is dominated by a curved wooden ceiling, each table featuring a chandelier above, made of a mix of ceramic and metal.

At the entrance, in the area of the open kitchen, were we lively cook the moroccan bread, a social table was designed for all those who need a separate space, or enjoy connecting with other people or maybe fall in love with strangers.

At the basement, a very cozy and intimate wine library and private table can host special dinners or small parties, for up to 8 persons.

The Chef: Joseph Hadad

During the last 35 years, Joseph has dedicated most of his time to his greatest love – Top gastronomy and Haute Cuisine.

His talent being noticed by both colleagues and customers  in different places famous worldwide: Germany Kempinski Hotel, Ritz-Carlton Hotel in Boston, Savoy Hotel London, Michelin restaurants in Paris and more.

Joseph holds the secrets of over 2,000 sophisticated recipes and, as the star of international cuisine, had the opportunity to create real culinary shows for global celebrities.

The Menu

CAJU greets its guests with an international menu, with strong north African tastes, a lot of vegetarian options and healthy oriented cuisine.

The journey in the world of tastes begins from the entrance, where there were placed 2 special ovens that bake Moroccan focaccia with herbs and olive oil. The menu includes popular main stream dishes, but all with personal touch of the chef.

Among the most claimed dishes, the menu includes oriental snacks with Moroccan bread, beef burger with French fries, fettuccine with salmon in cream flavored with vermouth, potato gnocchi with candied chestnut sauce and vegetables with a little truffle, tagliatelle with calamari or ragu of sweetbread with mushrooms and vegetables demi-glace sauce and for dessert pineapple ravioli with vanilla foam or chocolate tart with mango sauce and crispy chocolate crumble. 

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