Intuitive cooking
Born in 1984, Chef Nicolae Craciun draws inspiration from Transylvania’s landscapes and traditions. After working abroad under the guidance of established chef Jean-Georges Vongerichten, he returned home to build something lasting. A restaurant defined by precision, sustainability, and respect for local produce. His Carte Blanche experience reflects his philosophy: to cook with intuition, to follow the rhythm of the seasons, and to let ingredients express where they come from.
“Cooking, for me, is about trust. Trust in the ingredients, in the seasons, and of course in the chef .”
Cimbru Author
JREJRE-Jeunes Restaurateurs
Cluj-Napoca, Romania
At Cimbru Author, each dish is a modern interpretation of Transylvanian gastronomy. Chef Nicolae Craciun and his team follow the rhythm of the seasons, working closely with local farmers and artisans to create an honest, refined dining experience. The weekly changing menu celebrates simplicity, care, and a genuine connection to the environment. Guided by sustainability and respect for nature, Cimbru Author invites guests to experience flavours that are both personal and local.
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