Vama · Suceava county
A wooden pavilion with five places to cook: barbecue areas, a hotplate stove, a wood-fired oven, our own smokehouse and a roasting spit. For open-air feasts and private events.
The wooden pavilion at Domeniul de Poveste Lidana has barbecue areas, a hotplate stove, a wood-fired oven, our own smokehouse and a roasting spit, at Vama, in Suceava county, southern Bucovina, northern Romania. It is covered, with windows along its whole length and long tables inside, so it is used in the rain as well.
It is not a garden barbecue put there for the photographs. There are five different ways of cooking here, all of them over wood: embers for the grill, a hotplate for the cauldron and for baked potatoes, an oven for bread and pastries, a smokehouse for trout, bacon and sausages, a spit for a whole lamb or a suckling pig. The same equipment supplies the restaurant kitchen.
The pavilion is booked separately, for open-air feasts and private events. The menu, the number of people and the price are settled by phone.
Each has a different temperature, a different wood and a different dish. That is the difference between a pavilion and a terrace with a barbecue on it.
Grills over wood embers, for mici (grilled minced-meat rolls), sausages, pork neck and vegetables. There are several areas, so a large group is not queuing for one hotplate.
A brick stove with a cast-iron hotplate, for the cauldron, for cast-iron pots and for potatoes baked straight on the hot plate. This is where the long stews and the cauldron dishes are made, the ones that need two or three hours.
A brick oven, heated with wood. This is where the restaurant’s home-made bread and its poale-n brâu (sweet cheese pastries) are baked, and at events it bakes pizza, meat and trays of vegetables.
A wood-fired smokehouse, in which trout, bacon and sausages are smoked for the restaurant. It is the piece of equipment that gives the smoked meat platter and the smoked trout their flavour.
A spit over the embers, for a whole lamb or a suckling pig. It is ordered a few days ahead, because the meat has to be sourced and because the roasting takes several hours.
Long wooden tables and windows along the whole length, under a roof. You can sit down to eat in the rain, and in winter the space is used for the festive meals.
Trays of poale-n brâu (sweet cheese pastries) come warm out of the wood-fired oven and are served on the spot. At events, the baking happens in front of the guests.
The yard around the pavilion, with strings of lights and the mountains behind. In summer the tables spill outdoors, and the pavilion stays as the cooking area.
For the holiday packages and the larger events we bring in bands and groups of dancers in Bucovina folk costume, who dance in the yard beside the pavilion.
For the Christmas and New Year packages, bands of carol singers and good-wishers come with the customs and traditions of Bucovina, into the events room and out in the yard.
The pavilion is not booked online. Ring reception and tell us three things: the date, the number of people and what you would like to eat. From there, the kitchen puts a menu and a price to you.
The capacity of the pavilion and the hire price are confirmed by phone. We do not publish them on the site until the owners have confirmed them.
The pavilion does not work separately from the restaurant; it supplies it. The smoked trout and the smoked meat platter come from the smokehouse here. The home-made bread and the poale-n brâu (sweet cheese pastries) are baked in the wood-fired oven here. The potatoes baked on the hotplate end up beside the grill in the cast-iron pan.
So a meal at the pavilion is not a “summer version” of the restaurant: it is the place where part of the ordinary menu is cooked, except that you get to watch.
Tell us the date, the number of people and what you would like to eat. We will put a menu to you over the phone.
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Yes. The wooden pavilion has several barbecue areas over embers, plus a hotplate stove, a wood-fired oven, a smokehouse and a roasting spit. It is booked by phone, at reception, daily 08:00–22:00.
The pavilion features long wooden tables and can be configured for various group sizes and private events. Ring reception with your party size and we will confirm arrangements right away.
Yes, but a few days in advance. The meat is sourced specially and roasting on the spit takes several hours, so it cannot be arranged on the day.
It is covered, with windows along its whole length and long tables inside, so the meal is not cancelled because of rain. The cooking areas are under the roof as well.
Yes, the pavilion and the yard are used for christenings, birthdays, family gatherings and company events. The 25 rooms in the three villas can be blocked out for the same group. The menu and the price are settled by phone.
Ask at reception when you arrive. The pavilion is an events space and may have been booked by a group for that day; if it is free, it can also be used for a family barbecue, by arrangement.
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