A modern building located in one of the most important ethnographic areas.🌲🏞️

Atra Doftana is a modern building located in one of the most important ethnographic areas of the Prahova Valley, where pastoralism, cattle breeding, woodworking, tissue and embroidery are occupations that are preserved.

At Atra Doftana, located in Valea Doftanei, on the bank of the same name, a stone's throw from Campina, you reach a thrilling forest road.

You arrive at Atra in the parking lot and ask yourself where the guest house is, when you find out that you are. Exactly, parking is above construction, a building designed to be as "green" as possible. That's what conquered me first, because you know me great ecological and planet loving. For low energy consumption, the guesthouse was built in the honeycomb form, buried in the foot of the hillside on the shores of Lake Paltinu. It is built with natural materials and has a water purification system.

The pension is small, with only 9 rooms, each named after a color, all open to the beautiful landscape and with a small semi-private terrace. To this is added a meeting room and the restaurant.

Atra Doftana Restaurant
Taking over about a year ago, Alexandru Dumitru, the gourmet restaurant has an international menu made 90% with local ingredients, the source of which the kitchen team knows very well. Trained in the renowned kitchens in Europe and the States, Alex has grasped the current trend of making the most of local resources, and has also implemented the Farm to Table concept at Atra Doftana, where they buy the necessary ingredients directly from manufacturers. And at this meal I also had the pleasure to meet two of the direct suppliers, Rares Constantinescu, who is in charge of the cheeses of the pension and Leontin, the mushroom picker, sea buckthorn, forest fruits and other goodies that the surrounding nature offers in seasonal function. The vegetables from the dishes come from a farm in Dâmboviţa, and the pigeons from a farm in Arges. And, more recently, Alex has planted its own garden of vegetables and herbs.

For lunch on Friday, Alex Chef began our meal with a salad of leafy leaves and beetroot in three ways, ie, sour, boiled and powdered. There followed a smoked trout with the powdery rounds of powdered powdered jelly powder and mayonnaise with lemon. The soup was a consommation of wild mushrooms, and then came a portion of gnocchi with peas and spinach. The main course was a smoked duck breast with hay on the hill, alongside seasonal vegetables and a nettle purée. After all this, there was tea to help digestion, made of mistletoe (ie wild mint) and thyme, and the dessert was an unusual, a rusted cream with rhinestones, accompanied by a honeycomb and a dandelion of dude, although I think I would have been more excited about the peanuts with wheat and peanut butter from the regular menu.

And if it comes to the usual menu, every Saturday night, the restaurant hosts a test menu dinner, and on Friday evening is dedicated to the unseen table. Otherwise, a menu about the same everyday of the season is printed according to the ingredients found and can be studied by guests who come here to lunch or dinner.

As a conclusion to my visit to Atra Doftana I can tell you that it is a great place where you can easily hear your thoughts. It is the kind of place where you come to put your life in order, to sleep and to read. But if you need it, it is advisable to catch up early and reserve your room, because there are few places and the demand is big.
Thanks for visit 😉

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