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
The Stories That Reach the Screen
Guest: Andreea Diaconu Alexa
The Story of the Organic Wines of Dealu Mare
Guest: Radu Bădiță
Peas, the Star of Three Dishes
Guest: Sorin Pogona
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
The Stories That Reach the Screen
Who are the people who bring a television project to life? In episode 5 of Savoare la Conac cu Juranda we meet Andreea Diaconu Alexa, presenter of the shows Antreprenorești and RoBoost, and one of the people who helped shape this project from its earliest stages.
In a candid conversation we talk about television, entrepreneurship, the challenges behind the cameras, and the passion for projects that champion authentic Romania and the people who build it day by day.
Alongside Juranda we discover another side of Andreea and the story of a career built on commitment, perseverance and love for the work.
Savoare la Conac cu Juranda is an invitation to discover the people, the places and the products that give Romania its flavour.
Special guest: Andreea Diaconu Alexa
Presenter of the shows Antreprenorești and RoBoost, and part of this project from its earliest stages.Menu of the evening
Tomato tartare with nectarines and basil pesto
StarterGarden tomatoes and seasonal peaches, with fresh basil pesto.
TomatoesPeachesBasilArtisan pasta from Berca with garden tomatoes, parsley and lemon
Main coursePasta made by hand in Berca, with tomatoes picked from the garden, parsley and lemon.
Artisan pastaTomatoesLemonTarte tatin with apricots, rosemary and home-made ice cream
DessertCaramelised apricots with rosemary, served warm with home-made ice cream.
ApricotsRosemaryHome-made ice creamRecipes for home
Tomato tartare with nectarines and basil pesto
Artisan pasta from Berca with garden tomatoes, parsley and lemon
Tarte tatin with apricots, rosemary and home-made ice cream
The Making of Episode 5
The Story of the Organic Wines of Dealu Mare
In episode 6 of Savoare la Conac cu Juranda we are joined by Radu Bădiță, representative of Domeniile Franco-Române (DFR), and discover the story of the organic wines of one of Romania’s most renowned wine regions — Dealu Mare.
Together we talk about respect for nature, organic viticulture and the philosophy behind wines that give an honest expression of Romanian terroir.
In the kitchen at Conacul Grigorescu we prepare recipes that sit perfectly alongside the DFR wines, and discover how pairing food and wine can turn a meal into something memorable.
Savoare la Conac cu Juranda is an invitation to discover the people, the places and the products that give Romania its flavour.
Special guest: Radu Bădiță
Representative of Domeniile Franco-Române (DFR), from the Dealu Mare vineyard.Menu of the evening
Reinvented pizza with matured goat’s cheese, apricots and grapes
StarterWith a summer green salad and fruit from Dealu Mare.
Goat’s cheeseApricotsGrapesQuail wrapped in vine leaves, baked in the oven
Main courseWith aubergine schnitzel, finished with a Fetească Neagră reduction (Galeron DFR).
QuailVine leavesFetească NeagrăZabaione with semi-sweet Tămâioasă (Vox Dei)
DessertWith apricots, grapes and an amaretto biscuit base.
TămâioasăApricotsAmarettoRecipes for home
Reinvented pizza with matured goat’s cheese, apricots and grapes
Quail wrapped in vine leaves, baked in the oven
Zabaione with semi-sweet Tămâioasă (Vox Dei)
The Making of Episode 6
Peas, the Star of Three Dishes
In episode 7 of Savoare la Conac cu Juranda we cook alongside Sorin Pogona of Fresco Verde, and the star of all three dishes is a seemingly simple ingredient: the pea.
We discover the story of Fresco Verde, a Romanian vegetable grower, and learn more about the journey vegetables make from the field to our plates.
And Juranda shows how an ingredient this simple can become the star of three different dishes, full of colour and flavour.
Savoare la Conac cu Juranda, every Sunday at 13:30, on Digi24.
Special guest: Sorin Pogona
Fresco Verde, Romanian vegetable grower.Menu of the evening
Potato crisps with pea purée
StarterWith a Penteleu cheese cream, crisps of Ghizdeanu farmhouse ham and roasted pepper.
Fresco Verde peasPenteleu cheeseGhizdeanu farmhouse hamCourgette stuffed with bread croutons and vegetables
Main courseWith pan-fried vegetables, Penteleu cheese and a poached egg, alongside fluffy pea and dill pancakes, a sour cherry sauce with sugar and salt, and a yoghurt sauce with mint and olive oil.
CourgetteFresco Verde peasPenteleu cheeseLime blossom ice cream
DessertWith lime blossom waffles and peas caramelised with vanilla.
Lime blossomFresco Verde peasVanillaRecipes for home
Potato crisps with pea purée
Courgette stuffed with bread croutons and vegetables
Lime blossom ice cream
The Making of Episode 7
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.
