Alex Bîtca

Alex Bîtca i like to talk about food
in 🇬🇧 and/or 🇷🇴

30/08/2026

it’s a soup!
it’s a drink!
it’s gazpacho:
a liquid salad

ending the
summer
properly

the recipe
is simple:
blend
everything,
eat ice cold

câteva highlight-uri de laRenée, cel din centrucafeaua pour over Columbiaa fost neașteptat de bună.uneori vrei să bei o ...
29/08/2026

câteva highlight-uri de la
Renée, cel din centru

cafeaua pour over Columbia
a fost neașteptat de bună.
uneori vrei să bei o cafea lungă,
dar să nu fie un americano diluat,
și nici acreala de specialty coffee.
asta a fost echilibrată

mi-a plăcut pateul din
ficat de iepure și pui
în mod special
notele date de alune

croissantul cu roast beef, gustos.
mai ales crema de parmezan care
se potrivea extrem de bine cu scrobul.
după asta, cream cheese-ul
pare fad în așa combinație

danish-ul cu caise și fistic are
exact ce nu le ajunge
altor deserturi cu cremă de fistic:
oelacă de acrișor să taie
din grăsminea cremei.
combinație perfectă

mi-au mai făcut din ochi
supa cremă din vinete
și cea din rață,
și cartofii gratin,
dar astea deja data următoare.

📍 Renée | Cafenea | All Day Breakfast & Seriojnikov Denis

Arnold Busch libraryin Copenhageni have never seenthat many must-have gastronomy booksin the same spaceEscoffierBocusePé...
29/08/2026

Arnold Busch library
in Copenhagen

i have never seen
that many must-have
gastronomy books
in the same space

Escoffier
Bocuse
Pépin
Hazan
Kenji
Noma’s

and many
many more

i found at least
five reasons
to go back

📍 Arnold Busck

wild rose vinegarfrom Noma Projects a flavor ofdanish rose petalsand ripe applestried it in a reciperecommended by Nomar...
27/08/2026

wild rose vinegar
from Noma Projects

a flavor of
danish rose petals
and ripe apples

tried it in a recipe
recommended by Noma

recipe:

watermelon cubes
goat cheese pieces
fresh mint leaves
wild rose vinegar
toss everything
cool in the fridge
eat cold
refreshing

was surprised how good
mint and watermelon
fit together
and the vinegar gives
a little sharpness which
complements the cheese

a dessert to
say bye bye
to summer

25/08/2026

Glimpses of our visit at Noma Projects. Can we move in here? How much is rent? 🤔

Also, is it always this quiet and peaceful here, or was it just our luck? 🧘‍♂️

PS: There’s a more detailed photo gallery post on my profile (I met René Redzepi; had to brag again, not sorry 🙃).

23/08/2026

i got this flavorful bottle of olive oil from Gaea which deserved a special salad

fig, peach, goat cheese salad recipe

cut lots of figs
cut a couple of peaches
use plenty of spinach and arugula
plate the fruits
sprinkle flaky salt
add some lime zest and juice
pour olive oil
top with goat cheese
that’s it

At Noma Projects greenhouse-like glass building. It was surreal to see shelves of jars with ferments, reductions, and vi...
22/08/2026

At Noma Projects greenhouse-like glass building. It was surreal to see shelves of jars with ferments, reductions, and vinegars that I’d read about in their books. Just a few weeks earlier, the prospect of tasting them felt as distant as meeting the man behind Noma himself. Yet here I was 😊

Got to try some of the flavors I was most curious about, like beef garum (think of it as a more concentrated soy sauce), dashi (surprisingly sweet and deliciously savory), corn yuzu (like a light, citrusy, spicy mustard), and wild rose vinegar (a fragrant mix of roses and apples).

Someone behind me was having an engaging conversation. I turned around and found myself face-to-face with Rene Redzepi . Before my brain had a chance to process the encounter, I reflexively waved, mumbled a “hello,” and displayed a (definitely dumb) smile, to which he cheerfully greeted me back. When he was about to leave, I gathered all my courage and all the things I wanted to tell him... and forgot every single one of them. We did exchange a few words, though (I am sure I unlocked a new level of cringiness), and he was kind enough to agree to a quick photo.

I needed a few minutes to process and absorb the whole experience. There’s a back room where they brew their own coffee. We ordered an espresso and a cappuccino and sipped on them while facing the world-famous Noma garden (I know, I know, it’s an unnecessary flex, but you’d do exactly the same). The coffee was good. The espresso was mild, with little sharpness or acidity, which made it pleasantly palatable, and it had some herbal and woody notes.

We took a short walk through the garden. It was really quiet and peaceful. There were a few chefs picking herbs, which spread a minty aroma through the air.

On my way back, I got one of their caps, which says “Try new things” on the back. It’s a reminder that that moment in time really happened, and I get to proudly wear it around, regardless of how silly I look.

14/05/2026

Paste cu sos din zucchini și zest de lămâie. Rețeta pe Instagram 👉

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