The Art
of LivingWell.
We believe that exceptional taste is not a privilege of the few. It is a discipline — learnt through curiosity, refined through experience, and shared through conversation.
Scroll to discoverWhat We Believe
Good Taste Society was built on a single conviction: that the world's most meaningful experiences — a meal, a room, a conversation, a journey — deserve to be written about with the same seriousness we give to art, literature and architecture.
We are not a listings site. We are not a booking platform. We are a point of view — curated by people who have spent years learning to distinguish the genuinely excellent from the merely expensive, the truly original from the fashionably derivative.
On Curation
Everything that appears on Good Taste Society has been personally experienced by a member of our editorial team. We do not publish press releases. We do not feature properties we have not visited, chefs we have not eaten with, or people we have not spoken to at length.
On Place
We are based in Bucharest, but our perspective is deliberately global. Romania has one of Europe's most underestimated food and hospitality cultures — a fact we intend to change. At the same time, we believe that good taste has no passport. It surfaces wherever the right combination of care, craft and vision converges.
On Excellence
Excellence is not the same as luxury. Some of the most extraordinary meals we have had cost less than thirty euros. Some of the most memorable rooms we have slept in had no concierge. What we look for is intention — the evidence that someone thought deeply about what they were making, and why.
The Person Behind
Good Taste Society
A conviction that the world's finest experiences deserve finer writing.
Andreea
Gherasim
A communications strategist and writer with over a decade of experience across Romania's hospitality, F&B and lifestyle sectors. Andreea founded Good Taste Society from a conviction that Eastern Europe's extraordinary dining and hotel culture deserved a voice equal to its ambition.
"I started this because I was tired of reading about the world's best restaurants and never seeing Bucharest, or Sibiu, or the Danube Delta. We belong in the conversation."
Our editorial decisions are made by our editors, not our advertisers. This is non-negotiable.
We look for what others overlook. The best story is rarely the most obvious one.
Every word, every recommendation, every detail — chosen with care and held to account.
We share what we know. Good taste grows when it is given freely to those willing to receive it.