Flavours at the Manorwith Juranda
The authentic tastes of Romania, the stories behind local products and the people who bring them to life. Tradition, Slow Food and modern creativity — filmed here, at the Manor.
The Making of… Flavours at the Manor
The filming, the kitchen and the days spent at the Manor — a mix of behind-the-scenes images.
Episode archive
Every episode: the full film, the making of, the menu cooked and recipes for home. A new episode every Sunday.
The Dream That Brought Conacul Grigorescu Back to Life
Guest: Filip Ondrušek
Babic Like You've Never Tasted It Before
Guest: Cristina Partal
Quality Meat Starts at the Farm
Guest: Alexandru Ghizdeanu
Good Milk Makes Memorable Recipes
Guest: Mădălina Cocan
Episode 5
Available after broadcast
Episode 6
Available after broadcast
Episode 7
Available after broadcast
Episode 8
Available after broadcast
Episode 9
Available after broadcast
Episode 10
Available after broadcast
Episode 11
Available after broadcast
Episode 12
Available after broadcast
The Dream That Brought Conacul Grigorescu Back to Life
The week's challenge: a dinner prepared by Juranda and the special guest, with 90% local ingredients — from our Slow Food producers, the local orchards, the garden and the forest.
Special guest: Filip Ondrušek
Austro-Slovak chef · over 10 years in Michelin-starred restaurants · collaborator with Slow Food communities worldwide.The culinary story of Buzău Land
Mici de Mangaliță afumați
Starter · Pasture and smokeOn a branch with leaves and a bed of alfalfa; babic cream and crisps, cauliflower and pickled mushrooms.
MangalițăBabicDe-a lungul râului Buzău
Intermediate courseSmoked trout, baked Penteleu cheese, roasted-pepper cream, marinated Buzău red onion, grape jelly and green-tomato preserve.
Cașcaval de PenteleuCeapă de BuzăuFoi de lapte ale bătrânului cioban
Soup · Pastoral memoryWith a vegetable insert, milk foam, fresh dill, lovage oil, crispy bacon and a crunchy caraway stick.
Spumă de lapteRuladă ciobănească în prapur de oaie
Main course · Meat and timeWith Pitușcă, Pleșcoi sausages and aged mutton pastrami; sheep demi-glace, sour-cherry jelly, zacuscă cream, carrot and sea-buckthorn purée.
Cârnați de PleșcoiBerbecuț maturatVafă de papanași cu lavandă
DessertWith goat urda, fermented figs and honey; homemade ice cream with sheep yogurt and rose honey.
Urdă de caprăMiere cu trandafiriPetit four
FinaleSmall homemade sweets to finish.
Recipes for home
Ceapă roșie de Buzău marinată
Cremă de zacuscă de casă
Vafă de papanași cu lavandă
The Making of Episode 1
Babic Like You've Never Tasted It Before
Tradition takes on a new flavour in episode 2 of "Flavours at the Manor with Juranda". Together with Cristina Partal, we rediscover the taste of dishes inspired by Romanian gastronomy, reinterpreted with respect for tradition and attention to every detail. An edition about authentic flavours, local ingredients and the stories born around a table.
Special guest: Cristina Partal
President of ANTREC Buzău and co-owner of Casa cu Tei, promoter of tourism and the culinary traditions of the Buzău region.The evening's menu
Ciorbă de Babic
SoupA traditional sour soup with babic — the authentic taste reinterpreted.
BabicCârnați de Pleșcoi cu reducție de Fetească Neagră și mămăligă coaptă cu rozmarin
Main coursePleșcoi sausages, Fetească Neagră reduction and rosemary-baked polenta.
Cârnați de PleșcoiFetească NeagrăRulou surpriză cu cremă de cheesecake
DessertA dessert that blends tradition with creativity.
Recipes for home
Ciorbă de Babic
Cârnați de Pleșcoi cu mămăligă
Rulou surpriză cu cremă de cheesecake
The Making of Episode 2
Quality Meat Starts at the Farm
What is the secret to perfectly grilled lamb? In episode 3 of "Flavours at the Manor with Juranda", we are joined by Alexandru Ghizdeanu of Casa Ghizdeanu, one of the most respected meat producers in the Slow Food Buzău community. Beyond the dishes, we discover the story of the Slow Food Buzău community — which champions local producers, authentic ingredients and sustainable gastronomy.
Special guest: Alexandru Ghizdeanu
From Casa Ghizdeanu, one of the most respected meat producers in the Slow Food Buzău community.The evening's menu
Coșulețe din linte cu chiftele de oaie
StarterKapia-pepper stew, Buzău water onion, Fetească Neagră reduction and tomato sauce, served with meatballs from Casa Ghizdeanu sheep sausages.
Casa GhizdeanuCeapă de BuzăuCotlete de berbecuț cu sos de vișine
Main courseSour-cherry sauce with chilli and mint, pan-fried potatoes with pitușcă.
BerbecuțPitușcăÎnghețată de vanilie cu șunculiță crocantă
DessertWith crispy country ham and maple syrup.
Sirop de arțarRecipes for home
Coșulețe din linte cu chiftele de oaie
Cotlete de berbecuț cu sos de vișine
Înghețată de vanilie cu șunculiță crocantă
The Making of Episode 3
Good Milk Makes Memorable Recipes
What does the taste of authentic milk really mean? In episode 4 of Savoare la Conac cu Juranda, we are joined by Mădălina Cocan, co-founder of Lăptăria cu Caimac, one of Romania’s most respected dairy brands.
Together we prepare three delicious recipes that bring out the authentic taste of the ingredients.
Beyond the kitchen, we discover the story of a brand built with passion, patience and respect for quality. We talk about the importance of authentic ingredients, about responsible production, and about how a brand is built in Romania that has earned consumers’ trust through taste and consistency.
Savoare la Conac cu Juranda is an invitation to discover the people, the places and the products that give Romania its flavour.
Special guest: Mădălina Cocan
Co-founder of Lăptăria cu Caimac, one of Romania’s most respected dairy brands.The evening’s menu
Wood-fired bread with yoghurt and kefir
StarterDough leavened with yoghurt and kefir, baked in the Manor’s wood-fired oven.
YoghurtKefirVegetable patties with kefir and mint
Main courseSeasonal vegetables in tender patties, served with a kefir and mint sauce.
KefirMintYoghurt cake with raspberry and strawberry sauce
DessertA delicate yoghurt cream with a sauce of seasonal raspberries and strawberries.
YoghurtRaspberriesStrawberriesRecipes for home
Wood-fired bread with yoghurt and kefir
Vegetable patties with kefir and mint
Yoghurt cake with raspberry and strawberry sauce
The Making of Episode 4
Ready to taste what you saw?
Book a table at Conacul Grigorescu and discover Juranda's seasonal menu in person — or take the taste home from our Slow Food grocery.
