Theodor Falser isn\u2019t just a chef, but a storyteller with a Michelin star. For more than a decade, he has led the kitchen of Johannesstube in South Tyrol, a restaurant famed for its dedication to authenticity and seasonality. His philosophy, Taste Nature, is a culinary love letter to the Dolomites – with rare vegetables, freshly foraged herbs, and ancient grains forming the foundation of dishes that are both modern and deeply rooted in tradition.<\/p>\n
Having honed his craft in Ecuador, China, Malaysia, and the UAE before returning home to Italy, Falser brings with him an international sensibility balanced by a deep respect for local produce. His awards – a Michelin star, 17 Gault & Millau points, and inclusion in La Liste\u2019s Top 1000 Restaurants in the World – are testament to his unique style of transforming simplicity into unforgettable flavor.<\/p>\n
Each night at JW Marriott Bucharest, Falser will reinterpret his nature-driven philosophy in a new way, crafting menus that reflect tradition, innovation, and the art of storytelling through food.<\/p>\n
September 24 | JW Steakhouse<\/strong><\/p>\n An intimate evening begins with a masterclass followed by a 3-course dinner. Expect bold yet delicate creations such as raw tuna \u201cspaghetti\u201d with caviar, Wagyu entrecote with red curry espuma, and the sweetest finale of baked figs with Amaretto zabaglione.<\/p>\n September 26 | Olea<\/strong><\/p>\n Falser ventures into his playful \u201cMiddle\u2019terranean\u201d spirit, offering a 5-course culinary journey. Imagine warm scallops with dukkha crust, a crispy jumbo prawn with harissa aioli, and a delicate Acquerello risotto with sea asparagus, all culminating in an exotic oriental tiramisu with spiced pineapple.<\/p>\n <\/a><\/p>\n September 27 | Cucina \u2013 The Italian Kitchen<\/strong><\/p>\n The grand finale is a celebration of Falser\u2019s roots: a 5-course Italian Michelin dinner. Expect lobster salad with burrata and lemon gel, duck-filled ravioli Plin with \u2019Nduja sauce, and the indulgence of Black Angus beef \u201calla Rossini\u201d with foie gras and truffle, followed by chocolate-mascarpone panna cotta that feels like pure poetry on the palate.<\/p>\n <\/a><\/p>\n Each dinner is priced at RON 1200 per person, including a champagne welcome and non-alcoholic pairings, a rare chance to savor Michelin-level artistry in the heart of Bucharest.<\/p>\n The arrival of Chef Falser at JW Marriott isn\u2019t just another gourmet event; it\u2019s a celebration of Bucharest\u2019s evolving food culture. It marks the city as a stage where global culinary excellence meets local curiosity, in an atmosphere that combines elegance with warmth.<\/p>\n As Falser himself believes, dining is not just about taste; it\u2019s about reconnecting with nature, heritage, and the stories behind every ingredient. For three nights, Bucharest\u2019s food lovers will have the chance to experience just that.<\/p>\n Seats are limited and so are the chances to embark on such a refined gastronomic journey. Reservations can be made by contacting the JW Marriott Bucharest Grand Hotel directly at 0724 000 786, or through the following link:\u00a0Official Gift Vouchers for JW Marriott Bucharest Grand Hotel, Bucharest<\/a>.<\/p>\n *This is Partner content.<\/em><\/p>","protected":false},"excerpt":{"rendered":" Bucharest is about to welcome a culinary moment like no other. This September, the JW Marriott Bucharest Grand Hotel will host Michelin-starred Chef Theodor Falser – a name synonymous with nature-inspired haute cuisine – for three exclusive evenings that promise to delight the senses and tell stories through food. The Chef Who Cooks Nature Theodor […]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6747","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts\/6747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6747"}],"version-history":[{"count":0,"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts\/6747\/revisions"}],"wp:attachment":[{"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Enriching Bucharest\u2019s Culinary Scene<\/h3>\n