Tapas & wine · Old town, Constanța
A placethe size of home.
Ten tables, an open kitchen and a short, carefully chosen wine list. Iberian-hearted recipes made from what the sea and Dobrogea give — signed by chef Octavian Băloi.
4.5 / 5
on Google, from 739 reviews — and 4.8 on TripAdvisor
Tue–Sun
12:00–23:00 · closed on Mondays
2nd place
Chefi de România — Best Chef “Farm to Table”, Octavian Băloi
In short
We never chased perfection. 
That is not what this is about. We chose honest taste, 
a good vibe and things done with meaning. 
A place the size of a home, where you enjoy a menu made from a passion for taste, with Mediterranean influences. Tapas that are not snacks: proper portions, lots made in-house, a menu that moves with the seasons. And wine, of course.
— from our Facebook page
Chef Octavian Băloi
Cantabria, with a view of the Black Sea.
01 · The open kitchen
The chef is the owner — and he is in the kitchen.
Octavian Băloi cooks himself, every evening, a few steps from the tables. Guests know him as “Chef Tavi”: the one who comes out to ask if it was good and remembers what you ate last time.
02 · Northern Spain
Recipes from Cantabria, ingredients from here.
The chef's favourite corner of the world is Cantabria, and the Iberian influence runs through most of the plates. Spanish recipes are cooked with what is found here: Black Sea fish, seasonal vegetables, cheese and meat from nearby producers.
03 · Dobrogea
And a few accents from home.
Dobrogea slips in among the tapas: Tatar lamb sorpa, bonito with sarmuzac, tărăscă pie at the weekend or baklava. A menu between West and East, with one foot on the seafront.
04 · Recognition
“The most underrated restaurant in the city.”
That is how a guest put it on TripAdvisor. Since then Octavian Băloi has taken 2nd place at Chefi de România in the Best Chef “Farm to Table” category, cooked a four-hands dinner with Adrian Hădean and been invited to judge the Romanian Hospitality Awards 2026. And Rozmarine has been on the Gault&Millau guide's radar since 2019.
Signature plates
The things people cross town for.
The menu changes with the season and with the fishermen. A few plates always stay — they are the reason you book a day ahead.
- 01Octopus with potatoesGrilled tentacle over potatoes, rosemary and smoked paprika. Drink with a cold Iberian white
- 02Crispy pork earsWith parsley, lemon and garlic gremolata. The house's classic tapa — also comes with smoked paprika. Drink with brut cava
- 03Roasted bone marrowWith roasted-garlic purée and tarragon. Eaten on bread, with a small spoon. Drink with a light Romanian red
- 04PaellaIn the big pan, over fire — prawns, mussels, saffron. For the whole table or at your events. Drink with rosé, by the bottle
- 05Seafood calderetaThe northern-Spanish fishermen's stew: mussels, prawns, fish, saffron broth. Drink with a full-bodied white
- 06Tagliatelle with beef pastramiFresh pasta, house-smoked pastrami, parmesan. Drink with a smoky red
- 07Prawns in saffron sauceLarge prawns, saffron sauce, bread for the sauce. Drink with cava or a dry white
- 08Dobrogea lamb pieThe Tatar meat pie in thin leaves, served with Greek yoghurt. Drink with yoghurt. And a glass of red.
…and wine
A short list, chosen by the chef.
Romanian and Iberian wines, cava to start, and a few bottles we open by the glass only when they suit what is on the plate. Ask — the house recommendation is almost always the right one.
- Cava, by the glass or the bottle
- Romanian wines from small estates
- Iberian whites and reds
- Vermouth, amaro, coffee
“And what a wine list!” — guest, TripAdvisor
In the kitchen now
October 2026The autumn menu.
From October we move from the terrace indoors, and the menu warms up with us.
- 01
Tatar lamb sorpa
The Dobrogea Tatars' lamb soup, cooked slowly.
- 02
Black Sea bonito
With sarmuzac — the garlic sauce of the fishermen on this coast.
- 03
Pumpkin crumble
With smoked plums.
The dish of the day goes on the board and on Instagram.
Events
Over open fire, at your event.
We take the kitchen out of the house: paella cooked over open fire, tapas and dishes made on the spot, in front of your guests. We come with our Airstream trailer — seen at Festivalul Bonheur and WattUNIT — or just with the big pan. For private parties, company events or a small wedding.
- Paella over open fire
- Tapas and dishes made on the spot
- The Airstream trailer, at festivals
- A menu built together
Guests say
Don't take our word for it.
4.8
TripAdvisor · 23 reviews
4.5
Google · 739 reviews
13K
followers on Facebook
„Never thought “fine dining” could taste like this. Cozy, warm atmosphere and excellent, trained staff.”
„Most underrated restaurant in the city. Chef Tavi has fulfilled his duty — and my day.”
„Great, fast service and very tasty food, good portions with the side included. The smoked pork neck and the porchetta — very good.”
„The service is flawless and everything is sparkling clean. Calamarata, shrimps in saffron, pikeperch, tagliatelle with beef pastrami — we came twice in one week.”
„Surprising combinations, great taste and plating. A very nice, small, family-like restaurant.”
„Definitely the best restaurant in Constanța — above many restaurants in Bucharest.”
- 10tables
- 1chef, who is also the owner
- 1quiet street, down to the harbour
The place
A quiet street, with the harbour at its feet.
Rozmarine was born in 2019 and since 2022 has lived on Strada Vasile Canarache — the street that runs from Ovidiu Square down to the harbour, past the Roman Mosaic Edifice. In summer, the terrace under sail shades, with olive trees and red geraniums; after 15 October, indoors — small rooms, arches, brick-red textiles, green ceramics and a finite number of seats.
Tables
about ten inside — a finite number of seats
Terrace
under sail shades, until 15 October
Pets
welcome; small ones inside too
Payment
card and cash · Wi-Fi
House advice: book. Especially on Fridays and Saturdays.
A day at Rozmarine
- 12:00
Lunch
Tapas in the sun, a glass of cava, the board with today's dishes.
01 - 18:00
Tapas & wine
The candles are lit. Plates to share, bottles opened by the glass.
02 - 21:00
The long evening
Dessert, an amaro beside the coffee. Some Fridays, Jazz & Wine from 19:00.
03
Bookings
A table at Rozmarine.
Pick the day, the time and how many you are; the form opens WhatsApp with the message already written. We confirm, usually within minutes.