The Crowne Plaza hotel in the northern part of Bucharest opened in late summer of 2014 its Citronelle restaurant & terrace. It is Chef’s Ashlie Dias of Crowne Plaza newest concept from “market to table”.
The menu is an homage brought by Chef Ashlie to the trendy restaurant concepts he came across in his career in New York, San Francisco, Hawaii or Lyon.
The summer terrace tucked away among pine trees in the hotel’s 4,000 square meters garden.
Some of the house favorites are Spinach salad with organic red quinoa, marinated tofu and tomatoes, or the Mediterranean sea bream with pea risotto, citronelle and ginger oil with toasted sesame seeds. They also recommend the Wiener snitzel served with baby salad greens or our signature fries.