The kitchen is led by a team of cooks from the village of Cund, people who grew up alongside this place. Ilus Kopan, chef, has been part of the team since the restaurant’s earliest days, thirteen years ago. Alongside her, Iolan, Melania, Maria, Rozalia, Lia, Susana, Matilda, and Erika turn local produce, including Transylvanian truffles, into modern dishes with French and Mediterranean influences every day.
The kitchen follows Slow Food principles, a sustainable, local approach to gastronomy that aims to preserve culinary traditions and respect the local ecosystem. Valea Verde Restaurant holds the Chaîne des Rôtisseurs distinction for excellence in service and hospitality, and has been recognised by food critics from Austria, Germany, the UK, and the Nordic countries.
You can dine in the restaurant itself, in the adjoining pavilion (up to 12 people), in the lounge overlooking the surrounding hills (up to 120 people), or outdoors, in the courtyard, by the lake, in the meadows, or on the hillside.
Daily set menus, with 3, 5, or 7 courses, are built around local produce. The wine pairing option includes 100ml of wine per course, water, coffee or tea, and one drink at the bar.
