{"id":19570,"date":"2026-07-13T07:13:57","date_gmt":"2026-07-13T07:13:57","guid":{"rendered":"https:\/\/atheneepalace.intercontinental.com\/?p=19570"},"modified":"2026-07-13T07:14:32","modified_gmt":"2026-07-13T07:14:32","slug":"vara-cu-gust-mediteraneean-pe-calea-victoriei-in-2026-de-la-pranz-la-cina-pe-terasa-jorj-restaurant-semnate-de-chef-michael-passarelli","status":"publish","type":"post","link":"https:\/\/atheneepalace.intercontinental.com\/ro\/blog\/vara-cu-gust-mediteraneean-pe-calea-victoriei-in-2026-de-la-pranz-la-cina-pe-terasa-jorj-restaurant-semnate-de-chef-michael-passarelli\/","title":{"rendered":"Vara cu gust mediteraneean pe Calea Victoriei in 2026: De la pranz la cina pe terasa JORJ Restaurant, semnate de Chef Michael Passarelli"},"content":{"rendered":"

Calea Victoriei atrage zilnic mii de trec\u0103tori. Zgomotul urban define\u0219te ritmul ora\u0219ului pe durata verii. G\u0103sirea unui spa\u021biu ferit de agita\u021bie devine o prioritate pentru mul\u021bi locuitori.<\/span><\/p>\n

O curte interioar\u0103 plin\u0103 de verdea\u021b\u0103 schimb\u0103 percep\u021bia asupra centrului capitalei. Aici po\u021bi lua masa sub cerul liber. Temperatura scade cu c\u00e2teva grade datorit\u0103 plantelor de decor.<\/span><\/p>\n

Aromele specifice buc\u0103t\u0103riei din sudul Europei completeaz\u0103 aceast\u0103 experien\u021b\u0103. <\/span>Noul meniu mediteraneean de la Jorj Terasa si Bar semnat de Chef Michael Passarelli <\/span><\/a>\u00a0aduce laolalt\u0103 tehnici vechi de preparare \u0219i re\u021bete contemporane. Contrastul termic st\u0103 la baza fiec\u0103rei farfurii servite.<\/span><\/p>\n

Jorj Teras\u0103 & Bar reprezint\u0103 extensia exterioar\u0103 a restaurantului g\u0103zduit de InterContinental Ath\u00e9n\u00e9e Palace. Acest spa\u021biu \u00ee\u021bi ofer\u0103 acces la o selec\u021bie de preparate mediteraneene chiar \u00een inima ora\u0219ului iar meniul este semnat de Chef Michael Passarelli,ce se bazeaza pe <\/span>al\u0103turarea ingredientelor locale de sezon \u0219i interna\u021bionale de cea mai bun\u0103 calitate si pe tehnici inovatoare de g\u0103tit.<\/span>\u00a0<\/span><\/p>\n

Transformarea spa\u021biului pe parcursul zilei<\/strong><\/h2>\n

Terasa func\u021bioneaz\u0103 ca o gr\u0103din\u0103 ascuns\u0103 pe artera principal\u0103 a ora\u0219ului. Plantele ac\u021bioneaz\u0103 ca o barier\u0103 \u00eempotriva zgomotului stradal. Trecerea de la pr\u00e2nz la cin\u0103 modific\u0103 complet atmosfera locului.<\/span><\/p>\n

\u00cen prima parte a zilei, lumina soarelui p\u0103trunde \u00een spa\u021biul de mese. Meniul de pr\u00e2nz se concentreaz\u0103 pe preparate rapide.<\/span><\/p>\n

Odat\u0103 cu apusul soarelui, sistemul de lumini preia controlul. Acesta creeaz\u0103 zone de umbr\u0103 \u0219i intimitate. Spa\u021biul devine potrivit pentru \u00eent\u00e2lniri de afaceri.<\/span><\/p>\n

Zgomotul de fond scade considerabil seara. Muzica \u00eenlocuie\u0219te fream\u0103tul str\u0103zii. Ritmul de servire se adapteaz\u0103 unei audien\u021be dornice de relaxare.<\/span><\/p>\n

Mobilierul are un design flexibil \u0219i permite reconfigurarea rapid\u0103 a terasei. Mesele pot g\u0103zdui cupluri sau grupuri mari. Aceast\u0103 flexibilitate deserve\u0219te at\u00e2t clien\u021bii individuali, c\u00e2t \u0219i evenimentele private.<\/span><\/p>\n

Meniul de sear\u0103 pune accent pe preparate g\u0103tite lent \u0219i ai ocazia s\u0103 testezi re\u021bete elaborate sub cerul \u00eenstelat.<\/span><\/p>\n

Vegeta\u021bia abundent\u0103 regleaz\u0103 nivelul de umiditate al terasei. Frunzi\u0219ul dens filtreaz\u0103 razele solare \u00een zilele toride.<\/span><\/p>\n

Microclimatul define\u0219te un ansamblu de condi\u021bii meteorologice specifice unei zone restr\u00e2nse. Factorii locali modific\u0103 temperatura general\u0103 a ora\u0219ului.<\/span><\/p>\n

Trecerea spre meniul de cin\u0103 aduce o selec\u021bie extins\u0103 de <\/span>b\u0103uturi<\/span><\/a> reci. Barmanii folosesc ingrediente de sezon pentru preparare.\u00a0<\/span><\/p>\n

Clien\u021bii din mediul corporate aleg aceast\u0103 loca\u021bie pentru pr\u00e2nzurile de afaceri sau pentru intervalul de dup\u0103 ora 18. Ace\u0219tia caut\u0103 intimitate pentru discu\u021bii profesionale pe tot parcursul zilei. Terasa r\u0103spunde acestei cerin\u021be prin dispunerea spa\u021biat\u0103 a scaunelor.\u00a0<\/span><\/p>\n

Meniul de pe teras\u0103 \u0219i op\u021biunile culinare de var\u0103\u00a0<\/strong><\/h2>\n

Meniul<\/span><\/a> oferit \u00een spa\u021biul exterior include o sec\u021biune bazat\u0103 pe preparate reci. Tu po\u021bi comanda stridii Gillardeaui sau tartar de somon marinat cu sos shoyu \u0219i caviar de mango. Op\u021biunile includ ceviche din biban de mare s\u0103lbatic servit cu sos numit leche de tigre. O alt\u0103 variant\u0103 o reprezint\u0103 tartarul de ton cu pepene.<\/span><\/p>\n

Ceviche reprezint\u0103 un preparat din pe\u0219te crud care este marinat \u00een suc de citrice. Acidul din l\u0103m\u00e2ie modific\u0103 structura proteinelor f\u0103r\u0103 ajutorul focului.<\/span><\/p>\n

Lista de m\u00e2nc\u0103ruri con\u021bine preparate g\u0103tite din pe\u0219te. Ai posibilitatea s\u0103 alegi caracati\u021b\u0103 la gr\u0103tar cu cartofi sau midii din Marea Neagr\u0103. Re\u021beta de midii include vin alb \u0219i unt infuzat cu frunze de l\u0103m\u00e2i\u021b\u0103. Bucatarii adaug\u0103 un gust picant prin utilizarea ardeiului iute, iar fileul de somon vine \u00eenso\u021bit de morcovi glasa\u021bi.<\/span><\/p>\n

Infuzarea define\u0219te un proces de extragere a aromelor dintr-o plant\u0103 prin scufundarea \u00een lichid fierbinte. Aceast\u0103 metod\u0103 transfer\u0103 uleiurile volatile f\u0103r\u0103 s\u0103 distrug\u0103 propriet\u0103\u021bile ingredientului de baz\u0103.<\/span><\/p>\n

Pentru momentele petrecute la bar oaspe\u021bii aleg platouri pe care le pot \u00eemp\u0103r\u021bi. Selec\u021bia con\u021bine culatello de Zibello \u0219i \u0219unc\u0103 Iberico de Bellota servite cu p\u00e2ine cu maia. Pastele proaspete completeaz\u0103 oferta prin re\u021bete precum linguine cu fructe de mare sau tonnarelli carbonara. Masa se poate \u00eencheia cu un desert ca pavlova cu vi\u0219ine sau parfeul de ananas cu caramel.<\/span><\/p>\n

Clien\u021bii pot accesa informa\u021biile nutri\u021bionale prin scanarea unui cod de bare din meniu. Personalul ambaleaz\u0103 por\u021biile neconsumate pentru a opri risipa de alimente.\u00a0<\/span><\/p>\n

Viziunea profesional\u0103 \u0219i reducerea de\u0219eurilor alimentare<\/strong><\/h2>\n

Chef Michael Passarelli conduce buc\u0103t\u0103ria cu o experien\u021b\u0103 de dou\u0103 decenii. Traseul s\u0103u profesional include restaurante din Europa. Acum, el aplic\u0103 aceste cuno\u0219tin\u021be pe Calea Victoriei.<\/span><\/p>\n

Abordarea sa culinar\u0103 integreaz\u0103 principiile dietei din regiunea M\u0103rii Mediterane. Uleiul de m\u0103sline \u0219i legumele de sezon predomin\u0103 \u00een re\u021bete. Ingredientele locale sunt prioritizate \u00een procesul de aprovizionare.<\/span><\/p>\n

Metodologia f\u0103r\u0103 de\u0219euri ghideaz\u0103 fiecare decizie din buc\u0103t\u0103rie. Angaja\u021bii sunt instrui\u021bi s\u0103 recicleze resturile organice.<\/span><\/p>\n

Gestionarea ingredientelor se bazeaz\u0103 pe m\u0103suri stricte pentru protejarea resurselor. Buc\u0103t\u0103ria circular\u0103 presupune utilizarea responsabil\u0103 a fiec\u0103rui element din meniu. Echipa de buc\u0103tari planific\u0103 atent stocurile zilnice pentru a elimina din start surplusul de produse.<\/span><\/p>\n

Tehnicile avansate permit transformarea ingredientelor \u00een baze pentru arome concentrate. Infuziile din ierburi aromatice \u0219i reduc\u021biile limpezi \u00eembun\u0103t\u0103\u021besc gustul sosurilor servite. Tu ai garan\u021bia c\u0103 fiecare farfurie respect\u0103 regulile stricte ale gastronomiei fine.<\/span><\/p>\n

Oaspe\u021bii au de asemenea posibilitatea de a lua la pachet por\u021biile neconsumate la mas\u0103. Aceast\u0103 op\u021biune reduce direct risipa alimentar\u0103 din incinta localului.Impactul asupra mediului scade considerabil.<\/span><\/p>\n

Buc\u0103t\u0103ria circular\u0103 reprezint\u0103 un model economic aplicat \u00een gastronomie. Aceasta elimin\u0103 risipa prin regenerarea continu\u0103 a resurselor. Sistemul imit\u0103 ciclurile din mediul \u00eenconjur\u0103tor.<\/span><\/p>\n

Meniul se schimb\u0103 \u00een func\u021bie de recoltele disponibile. Tu vei g\u0103si preparate diferite prim\u0103vara comparativ cu luna august. Aceast\u0103 adaptabilitate garanteaz\u0103 prospe\u021bimea meselor tale.<\/span><\/p>\n

Personalul explic\u0103 oaspe\u021bilor provenien\u021ba produselor servite. Aceast\u0103 comunicare educ\u0103 publicul consumator. Tu afli exact sursa c\u0103rnii sau a legumelor din comanda ta.<\/span><\/p>\n

Terasa de pe Calea Victoriei propune un model gastronomic distinct. Al\u0103turarea dintre temperaturile extreme genereaz\u0103 texturi noi. Utilizarea integral\u0103 a alimentelor demonstreaz\u0103 responsabilitate fa\u021b\u0103 de mediu.<\/span><\/p>\n

Experien\u021ba pr\u00e2nzului difer\u0103 de cea a cinei datorit\u0103 ajust\u0103rilor de atmosfer\u0103. Vegeta\u021bia controleaz\u0103 temperatura aerului pe parcursul zilei. Lumina artificial\u0103 schimb\u0103 decorul odat\u0103 cu l\u0103sarea serii.<\/span><\/p>\n

Dietele bazate pe fructe de mare, pe\u0219te, carne de vit\u0103 si porc premium impreuna cu legumele proaspete sus\u021bin o alimenta\u021bie de calitate.Tu decizi combina\u021bia potrivit\u0103 nevoilor tale nutri\u021bionale.<\/span><\/p>\n

Invita\u021bie la degustare<\/strong><\/h3>\n

Alege s\u0103 testezi aromele proaspete ale buc\u0103t\u0103riei mediteraneene chiar ast\u0103zi. Rezerv\u0103 o mas\u0103 la terasa JORJ din cadrul hotelului InterContinental Ath\u00e9n\u00e9e Palace pentru urm\u0103toarea ta \u00eent\u00e2lnire de afaceri. Planific\u0103 o sear\u0103 relaxant\u0103 \u00een aceast\u0103 gr\u0103din\u0103 urban\u0103 \u0219i \u00eencearc\u0103 selec\u021bia de cocktailuri r\u0103coritoare sub cerul liber.\u00a0<\/span><\/p>\n

Ce define\u0219te un pr\u00e2nz sau o cin\u0103 cu arome mediteraneene pe Calea Victoriei \u00een 2026? Selec\u021bia JORJ Terrace & Bar<\/strong><\/h2>\n\n\n\n\n\n\n\n\n\n\n
Element<\/b><\/td>\nDescriere<\/b><\/td>\nDetalii\u00a0<\/b><\/td>\n<\/tr>\n
\ud83d\udc68\u200d\ud83c\udf73 Coordonator culinar<\/span><\/td>\nChef Michael Passarelli conduce echipa<\/span><\/td>\nExperien\u021b\u0103 de dou\u0103 decenii \u00een restaurante europene<\/span><\/td>\n<\/tr>\n
\ud83c\udf79 Mixologie contemporan\u0103\u00a0<\/span><\/td>\nTehnici de bar pentru sezonul cald\u00a0<\/span><\/td>\nCocktailuri cu ingrediente de sezon \u0219i arome deosebite<\/span><\/td>\n<\/tr>\n
\ud83e\uddca Preparate reci din pe\u0219te\u00a0<\/span><\/td>\nRe\u021bete proaspete a\u0219ezate direct pe ghea\u021b\u0103\u00a0<\/span><\/td>\nStridii Gillardeau, ceviche de biban \u0219i tartar\u00a0<\/span><\/td>\n<\/tr>\n
\ud83e\udd69 Preparate din carne\u00a0<\/span><\/td>\nOp\u021biuni pe baz\u0103 de vit\u0103 interna\u021bional\u0103 \u0219i porc Mangali\u021ba\u00a0<\/span><\/td>\nAntricot australian cu grad de marmorare trei plus\u00a0<\/span><\/td>\n<\/tr>\n
\ud83e\uddc6 Gust\u0103ri pentru \u00eemp\u0103r\u021bit\u00a0<\/span><\/td>\nOp\u021biuni premium din categoria to share\u00a0<\/span><\/td>\n\u0218unc\u0103 Iberico de Bellota 100% \u0219i culatello de Zibello\u00a0<\/span><\/td>\n<\/tr>\n
\ud83c\udf70 Deserturi de var\u0103\u00a0<\/span><\/td>\nRe\u021bete dulci cu fructe \u0219i creme lejere\u00a0<\/span><\/td>\nPavlova cu vi\u0219ine \u0219i parfe de ananas cu caramel\u00a0<\/span><\/td>\n<\/tr>\n
\u267b\ufe0f Gestiune ingrediente<\/span><\/td>\nBuc\u0103t\u0103rie circular\u0103 conform normelor zero waste<\/span><\/td>\nAmbalarea la pachet a por\u021biilor neconsumate de oaspe\u021bi\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

\n

\u00centreb\u0103ri frecvente (FAQ) despre experien\u021ba oferit\u0103 de JORJ Terasa si Bar la Ath\u00e9n\u00e9e Palace<\/h2>\n
\nCare este specificul culinar propus de JORJ Restaurant pe teras\u0103?<\/summary>\n
Meniul se concentreaz\u0103 pe preparate u\u0219oare cu influen\u021be mediteraneene \u0219i b\u0103uturi fine. Tu g\u0103se\u0219ti o selec\u021bie variat\u0103 de re\u021bete pe baz\u0103 de pe\u0219te crud, stridii Gillardeau \u0219i tartar servite direct pe ghea\u021b\u0103. Oferta include de asemenea gust\u0103ri premium pentru \u00eemp\u0103r\u021bit, paste proaspete \u0219i fripturi din carne de calitate. Aceast\u0103 abordare gastronomic\u0103 aduce gustul din sudul Europei direct pe Calea Victoriei.<\/div>\n<\/details>\n
\nCum reu\u0219e\u0219te terasa JORJ s\u0103 blocheze zgomotul de pe Calea Victoriei?<\/summary>\n
Spa\u021biul exterior folose\u0219te o barier\u0103 vegetal\u0103 cu frunzi\u0219 dens pentru izolarea fonic\u0103.Temperatura scade cu c\u00e2teva grade datorit\u0103 umbrei naturale. Tu te po\u021bi relaxa \u00eentr-o oaz\u0103 verde chiar \u00een centrul ora\u0219ului. Gr\u0103dina ofer\u0103 lini\u0219tea necesar\u0103 pentru pr\u00e2nzuri sau \u00eent\u00e2lniri private.<\/div>\n<\/details>\n
\nCe reprezint\u0103 conceptul de buc\u0103t\u0103rie circular\u0103?<\/summary>\n
Buc\u0103t\u0103ria circular\u0103 define\u0219te un sistem de lucru axat pe reducerea risipei alimentare. Conceptul presupune utilizarea complet\u0103 a fiec\u0103rui ingredient achizi\u021bionat. Personalul din buc\u0103t\u0103ria JORJ Restaurant transform\u0103 resturile organice \u00een sosuri concentrate sau elemente pentru decor. Re\u021betele se schimb\u0103 \u00een func\u021bie de legumele disponibile \u00een fiecare sezon.<\/div>\n<\/details>\n
\nSunt necesare rezerv\u0103ri prealabile pentru terasa JORJ?<\/summary>\n
Rezervarea din timp este recomandat\u0103 pentru perioadele aglomerate din timpul zilei.Num\u0103rul total de locuri disponibile pe teras\u0103 variaz\u0103 \u00een func\u021bie de aranjarea meselor. Tu po\u021bi trimite o solicitare prin email sau prin telefon. Personalul \u00ee\u021bi confirm\u0103 disponibilitatea \u00een cel mai scurt timp posibil.<\/div>\n<\/details>\n
\nCe tipuri de evenimente pot fi organizate la JORJ Terasa si Bar?<\/summary>\n
Gr\u0103dina ofer\u0103 un cadru potrivit pentru \u00eent\u00e2lniri variate pe parcursul sezonului cald. Po\u021bi planifica pr\u00e2nzuri de afaceri sau recep\u021bii private.Designul flexibil al mobilierului permite adaptarea spa\u021biului pentru grupuri mari de oaspe\u021bi. Terasa deserve\u0219te clien\u021bii individuali \u0219i segmentele profesionale din ora\u0219. Capacitatea total\u0103 de persoane depinde de modul de configurare ales pentru mese.<\/div>\n<\/details>\n<\/div>","protected":false},"excerpt":{"rendered":"

Calea Victoriei atrage zilnic mii de trec\u0103tori. Zgomotul urban define\u0219te ritmul ora\u0219ului pe durata verii. G\u0103sirea unui spa\u021biu ferit de agita\u021bie devine o prioritate pentru mul\u021bi locuitori. O curte interioar\u0103 plin\u0103 de verdea\u021b\u0103 schimb\u0103 percep\u021bia asupra centrului capitalei. Aici po\u021bi lua masa sub cerul liber. Temperatura scade cu c\u00e2teva grade datorit\u0103 plantelor de decor. Aromele […]<\/p>\n","protected":false},"author":1,"featured_media":19571,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[23],"tags":[],"class_list":["post-19570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nVara cu gust mediteraneean pe Calea Victoriei in 2026: De la pranz la cina pe terasa JORJ Restaurant, semnate de Chef Michael Passarelli - InterContinental Athenee Palace<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/atheneepalace.intercontinental.com\/ro\/blog\/vara-cu-gust-mediteraneean-pe-calea-victoriei-in-2026-de-la-pranz-la-cina-pe-terasa-jorj-restaurant-semnate-de-chef-michael-passarelli\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vara cu gust mediteraneean pe Calea Victoriei in 2026: De la pranz la cina pe terasa JORJ Restaurant, semnate de Chef Michael Passarelli - InterContinental Athenee Palace\" \/>\n<meta property=\"og:description\" content=\"Calea Victoriei atrage zilnic mii de trec\u0103tori. 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