Grădina cu Șofran introduces local saffron to Vrancea restaurants

Gabriel Claudiu, founder of the ‘Grădina cu Șofran’ project in Gologanu, is working to introduce locally grown saffron into the HoReCa sector in Vrancea, Romania. The initiative aims to supply local restaurants, hotels, cafes, and bars with high-quality saffron to encourage its use as a creative ingredient in signature dishes, sauces, desserts, and cocktails.

Claudiu, who began cultivating the spice five years ago, emphasizes that saffron should be viewed as more than just a condiment. He has developed a special catalog for the hospitality industry to showcase various applications, ranging from artisanal ice cream to flavored teas. The producer offers pure saffron threads and invites local chefs to test the product in their kitchens.

Saffron is known as ‘red gold’ due to its high value; Claudiu notes that approximately 1,500 flowers are required to produce a single gram. Beyond culinary uses, the entrepreneur hopes to collaborate with local viticulturists to combine Vrancea’s wine traditions with the refinement of saffron. The plantation in Gologanu is also open to visitors interested in learning about the cultivation process.