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Ana Maria Mircea nu se ocupă doar de restaurantul pe care îl are împreună cu soțul ei, ci și de carmangeria părinților, de unde provin produsele românești, care sunt transformate în restaurant în produse fine dining.
Ana Maria Mircea a preparat tăiței meșteșugiți cu babic de Buzău și brânză de Horezu, iar preparatul a ajuns pe masa juraților de la „Chefi la Cuțite”. „Se poate și din babicul de Buzău, produs tradițional atestat, să facem un dish rafinat. Bucătăria românească merită să fie ridicată la rang de artă”, a spus ea, potrivit opiniabuzău.
Jurații de la „Chefi la Cuțite” au apreciat cum arată preparatul și și-au dat seama imediat că e vorba de babicul de Buzău.
Dacia Romanian Dining este singurul restaurant românesc premiat de Institutul Culinar Francez Auguste Escoffier, cu Grand Diplome, denumit Most Innovative Romanian Restaurant Concept la Gala Health Beauty & Lifestyle awards.
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