Glachi de Carpe (froid).
Œufs Polenta.
Pilau.
Aubergines aux Tomates.
There is also a confectioner's shop kept by Capsa, who was for some considerable time at Boissier's in Paris, afterwards returning to Bucarest and opening this establishment. It is as good as that of any Parisian confiseur, with the result that all Bucarest are his customers, and his business is an extremely lucrative one.
A cheap dinner can be obtained, à la carte, at the Hôtel Continental in the Calea Victorici, opposite the Théâtre Nationale.
Jordachi's in the Strada Coatch, and Enesco's in the Strada Sfantu Tonica, also deserve mention; they are cheap, second-rate restaurants, but you get there the dishes of the country. In both these places a capital band of Tziganes play the music of the country. Enesco's is, perhaps, the better of the two. If you require any spécialités the waiter will be sure to know what to advise; one dish, called Brochettes de Filet, may be recommended. The waiters at Enesco's and Jordachi's are intelligible in German and Roumanian; at the Continental, and especially at Capsa's, they are mostly French.
If you pay a call in Bucarest you will be offered Dolceazza, a kind of sweetmeat, and a glass of water.
CHAPTER XIII
SWEDEN. NORWAY. DENMARK
Stockholm restaurants—Malmö—Storvik—Gothenburg—Christiana—Copenhagen—Elsinore.