Our Kitchen
One of the things we can be most proud of at Hai La Saivan, it’s Chef Lili’s kitchen, where she combines her knowledge as a certified Chef Bucatar with the personal taste of a real bucovinean grandma. That’s the magic!
Her kitchen can be summed up in 3 keywords: ancient, traditional and bio.
Most of the products we use are from the farm itself (water, eggs, milk, cheese, most of the meat, some of the vegetables, especially in summer) or from farmers in the nearby villages.
So we don’t use at all chemicals, preservatives or anything fishy. We stick to the old-school ways, centuries old. We even name most of our animals, imagine.
We use ancient cooking techniques with at the center, often, our traditional wooden stoves (soba) powered with either brad (fir tree wood) or fag (beech tree wood).
We are proud to follow the “slowfood” movement and this is why sometimes you will have to wait a bit – but don’t rush, you are here
to relax and enjoy, and you will soon discover that the wait was all worth it!
The recipies
The recipes we use are usually old traditional ones, and go from the most well-known ones such as tochitura (pork stew), sarmale (cabbage rolls), salata de beouf (a type of vegetables salad), ciorbă de gălbiori or hribi (wild mushrooms soups), chișcă, tobă or cârnat (types of sausages), and pâine de casă (homemade bread), to more ancient and rare or half forgotten ones from Bucovina, such as supa de tocmagi, or the famous „scârjele cu slănină și brânză de oi”, mămăligă de barabule (polenta with potatoes), alivancă or chirostele or the incredible poale-n brâu (various oldschool desserts).
Cuptor cu lemne:
(Wood oven)
Occasionally or on request, due to the fact that Jorg is actually Italian and that Chef Lily ran a Pizzeria in the past, we like to turn on our “cuptor cu lemne” (wooden oven) in the foisor, for some real Italian pizza as good as in Italy, he says. And every now and then, we don’t dislike some good pasta either – try the Bolognese or the carbonara if you don’t believe! But these are pretty much the only concessions to an otherwise hardcore truthful bucovinean menu.
Meals:
Small Breakfast
The Small Breakfast is included in your stay price. It’s based on local products from the farm and it includes milk, coffee, tea, bread, butter, marmelades and eggs.
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Breakfast is included in your stay price.
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If you prefer, for a small extra fee you can order our Big Breakfast that includes, besides what listed in the Small Breakfast, also cereals, zakuska, a selection of cheeses and cold cuts, plus fresh vegetables.
Lunch or dinner:
Can be enjoyed at an extra cost - children until 10 years old pay 50%, and those under 2 don’t pay unless they need a personalized menu.
Please do let us know a bit ahead if you have any special dietary requirements or intolerance.
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24€ / person / per meal
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Menu changes daily, but is usually made of a soup/ciorba or an appetizer, a main course and a dessert. Talk to Lili to find out what’s special today or tomorrow.
Please note:
Lunch is served between 1 pm and 2.30 pm, while dinner is between 6.30 pm to 8 pm.
To best serve you, please tell in advance to the personnel at what hour you would like to have your breakfast the next morning, and your meals during the day.
Please try your best to stick to these hours, and please understand that outside these hours, our team appreciates a rest or even a small nap. After all, she’s our bunica!
Restaurant Guests
We organise lunch/dinner on request for a minimum of 5 people and a maximum of 15.
For an offer please get in touch with us.
The Pic-Nic Basket
The Small Breakfast is included in your stay price. It’s based on local products from the farm and it includes milk, coffee, tea, bread, butter, marmelades and eggs.
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30€
Drinks:
As per the drinks, we are lucky enough to have 3 fresh mountain water wells on the land, so all still water is complimentary from the house. Also complimentary from the house, it’s the welcome bottle of homemade Palinka that awaits you once you get up the hill. Cheers!
Other homemade spirits we are proud to propose you are afinata, visinata, smeurata, capsunata and murata. Be careful when trying them all. For the rest, we serve traditional local beers: Solca, Bermas and Suceava, all produced since the 1800’s in Bucovina.
As per local wines, we reach out to nearby Moldova, a renowned source of famous world-class wines. We range from top-tier Cabernet Sauvignon from cramele Traian to the whole range of reds, whites and roses from Purcari cellars.
Not to forget, in the cold winter months, it’s the vin fiert (hot mullet wine) and the tuica fierta (hot tuica), that will warm you up right away in those long winter nights.
