What is my favorite restaurant?
Easy.
- It’s the one I’ve never been to… yet.
- And also the one that is still “coming soon.”
- And definitely the one on the Moon (because parking must be amazing there).
Honestly, my taste in restaurants is very advanced.
I don’t just eat at places—I emotionally invest in their future openings.
Divan—The Restaurant That Lives in My Future Plans
Right now, I’m particularly excited about a Turkish restaurant called Divan, known for its Oriental food.
It reminds me of a restaurant I once visited in Germany—back when I still believed menus were something you could fully understand without guessing half the ingredients.
Can’t wait to go there this spring.
Marketta—Still Closed, But Already in My Dreams
But let’s talk about real estate dreams disguised as food dreams.
There’s also this massive food hall project in Europe I’ve been following.
Marketta — “The biggest food hall in Eastern Europe, with 40+ dining spots and 40 different cuisines.”
It was originally supposed to open in 2015 (yes… I know… I also aged emotionally waiting). It got delayed, because of course it did—because nothing truly delicious in life ever arrives on time.
Fun historical twist? The building used to be Ford Hall Romania during the interwar period, and later became a factory.
https://skia.one.ro/en/blog/history-of-the-ford-hall-in-bucharest/
Imagine this:
A quiet, elegant neighborhood in Bucharest. Villas. Parks. New art galleries. Modern buildings. Spas. Terraces. Clubs. Swimming pools.
Basically… a place where your “I’ll just go for one coffee” turns into “I’ve accidentally moved here permanently.”
This is my dream restaurant zone.
Still closed, of course.
Because life loves suspense.
☕ Simple Turkish Coffee (Perfect for an April Mood)
Ingredients:
- 1 cup cold water
- 1–2 teaspoons finely ground Turkish coffee
- 1–2 teaspoons sugar (optional)
- A small cezve (or any small saucepan)
Instructions:
- Pour cold water into the cezve.
- Add the coffee and sugar (if using). Don’t stir yet—let it sit like it’s thinking about life.
- Stir slowly, then place on low heat.
- As it warms, stir once more and then leave it alone.
- Watch carefully—when it starts to foam and rise (but not boil over), remove from heat.
- Let it rest for 20–30 seconds, then gently pour into a small cup.
Serve:
Let it settle for a moment so the grounds drop to the bottom. Drink slowly. No rushing. Turkish coffee doesn’t like urgency.
Thank you so much for reading!
Julia Kalman 
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