Alex Bîtca

Alex Bîtca i like to talk about food
in 🇬🇧 and/or 🇷🇴

24/10/2026

don’t rate my chives.
i know they’re far from
being acceptable 🥲

Japanese knife:
Tsunehisa SRS13
167mm santoku,
migaki finish

from Japanese Master

Cele mai bune deserturi în lumânările cărora am suflat azi. 😗💨🎂Primul e un lemon cake - de departe cel mai gustos, și nu...
08/10/2026

Cele mai bune deserturi în lumânările cărora am suflat azi. 😗💨🎂

Primul e un lemon cake - de departe cel mai gustos, și nu doar fiindcă mi l-a făcut soția 🥰

Celelalte două, tare gustoase și ele, în ordinea în care au apărut în fața mea: un desert cu lime de la Gastromarket & Café și unul cu ciocolată de la Renée | Cafenea | All Day Breakfast . 😗👌

08/10/2026

l-am rugat pe Dumitru�de la Japanese Master�să-mi arate ce cuțite�are în geantă.�nu s-a lăsat rugat prea mult :)

după al treilea,�le-am pierdut numărul

asta vine să demonstreze că�în bucătărie îți ajunge�un singur cuțit bun
�dar mereu e loc de încă unul
�mai ales când fiecare are
un rol bine definit în bucătărie

plus că un cuțit japonez�e și o piesă de artă artizanală�pe care îți vine s-o colecționezi

04/10/2026

opening up my early
birthday present 😊
and what a present!

unboxing my new
Japanese knife:
Tsunehisa SRS13
167mm santoku,
migaki finish

thank you for
your attention.
i’m on my way
to split atoms
for dinner 🙏

-
get yours at
Japanese Master "knife shop & sharpening services"

they’re going fast,just like the memoryof that tripso i wanted to savethis photo here,with a quick overviewof each flavo...
27/09/2026

they’re going fast,
just like the memory
of that trip

so i wanted to save
this photo here,
with a quick overview
of each flavor

Noma’s staff chili sauce:
mild, peppery, with
a pronounced smoky taste.
went really well with soups,
hard-boiled eggs,
and meat

beef garum:
a meatier, more
concentrated version
of soy sauce,
while being less sweet

dashi RDX:
if umami needed a
definition, it’s this.
very savory and
slightly sweet.
goes really well with
simple soups

wild rose vinegar:
the name is a little
misleading, because
apple vinegar was used
to infuse rose petals,
giving it a mild rose
aroma with a pronounced
hint of apple.
i wouldn’t waste it on
salads or dishes where
too many flavors mix.
pour it on something simple.
i hear a few drops on
an oyster would do wonders.
i wouldn’t know. yet

corn yuzu hot sauce:
this was the most
surprising and unique
flavor of the bunch.
an unexpected profile:
slightly citrusy, a bit
sweet, a little spicy.
very much my wife’s
favorite, so i have limited
rights over it :)

-
Noma Projects

am mai fost la Renée | Cafenea | All Day Breakfast și a fost bine. de data asta, a fost și mai bineîn sfârșit, o omletă ...
26/09/2026

am mai fost la Renée | Cafenea | All Day Breakfast
și a fost bine. de data asta,
a fost și mai bine

în sfârșit, o omletă pe care
merită s-o mănânci în oraș.
o textură consistentă,
aproape cremoasă, cu o
felie de brie care se
potrivește bine și un
sos pe care l-aș lua
acasă la pachet

brânzoaicele, bune-gustoase.
mai înrudite cu soufflé-ul
decât cu sârnicii

desertul arahida câștigă prin
combinația de texturi.
unul dintre cele mai gustoase
deserturi din amintirea recentă

cafeaua la filtru nu miroase a cafea
și parcă nici nu are gust de cafea.
e diferită. ușor dulce, ușor florală,
ușor acrișoară. ușor cafea.
o experiență gustoasă și ea

25/09/2026

review:
The Noma Guide
to Building Flavor

this book is not for everyone,
myself included

it’s a collection of the
flavors they discovered and
perfected over the years

they’ve opened their
kitchen doors for anyone
to take a peek

it also kind of answers the question:
“what’s so special about their food?”

will you cook those recipes?
i doubt it

but you might get inspired
by seeing the culinary limits
pushed further and further,
to the point where you’re
no longer sure what’s food
and what’s artful science

are they overdoing it sometimes?
don’t know. maybe.
i’m not the person to judge.
but even if they are, it’s an exciting
ride they’re taking you on

-
Noma
René Redzepi

chicken broth,one of the highest return on investment in your kitchen;and you’re not even investing mucha few pieces of ...
20/09/2026

chicken broth,
one of the highest
return on investment
in your kitchen;
and you’re not even
investing much

a few pieces
of meat or bones
cover with water
add half an onion
a small carrot
a couple of garlic cloves
a couple of mushrooms
a bay leaf
a few sprigs of thyme
a few peppercorns
salt to taste
simmer for 2 hours

the easiest way
to make tomorrow
a little better

13/09/2026

the recipe (below)
was inspired by
Denis Prokopyev
and it was
so good

pasta with
anchovies
and lemon

boil the water
then the pasta

meantime
in a pan:

add butter
add lots of anchovies
mix well

add garlic
and parsley stems
fry

add pasta water
reduce and emulsify
might need to do this
a few times

add zest of a lemon
mix in the sauce

add pasta to the pan
a little more lemon zest
and chopped parsley
maybe a pinch of basil

done

food highlightsfrom a recent trip🇩🇰 ✈︎ 🇬🇷would eat any of theseany day of the weekdanish obviouslybutter cookiesby Juno ...
04/09/2026

food highlights
from a recent trip
🇩🇰 ✈︎ 🇬🇷

would eat any of these
any day of the week

danish
obviously

butter cookies
by Juno the bakery

the smell is
amazing

cardamom bun
from Andersen & Maillard
was the revelation
of the whole trip

the onion pizza (?)
at ANDERSEN BAKERY
was surprisingly good

the best cheeseburger
i had in recent memory
at GASOLINE GRILL

rye bread with seeds,
butter and cheese.
the second revelation
of the trip

unexpectedly delicious
potato salad with
cod meatballs
at a food market
in Copenhagen

another one
of the countless
cardamom pastries
we enjoyed

crispy
pork belly

tender meatball
with butter
mashed potatoes

chocolate
ball cake

delightful
grilled
halloumi

fancy
souvlaki

flavor
packed
sardines

rhubarb danish
and a slice of
potato & lime
pizza

mussels
rice

savory
lamb
chops

bougatsa, the best
greek desert, period

feta cheese
in crispy phyllo

Address

Benjamin Franklin 5
Bucharest
010287

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