Seasonal kitchen · Bucharest
A table
set for
tonight.
Handmade plates from producers we know by name, poured alongside natural wines and conversation that lingers past midnight.
Our craft
We cook the way we eat at home — with patience, and with whatever the market gave us that morning. The menu changes when the season does. Nothing is frozen, nothing is rushed, nothing is on the plate without a reason.
Our bread ferments for three days. Our butter is cultured in the kitchen. Our wine list reads like a love letter to small growers from Dealu Mare, Drăgășani, and the Jura.
From the menu
A taste of tonight
- Hand-cut tagliatelle96 lei
Slow-braised oxtail ragù, 36-month parmesan.
- Dry-aged ribeye168 lei
45 days, smoked marrow butter, charred leeks.
- Burrata, heirloom tomato64 lei
Basil oil, aged balsamic, toasted hazelnut.
- Dark chocolate tart42 lei
Sea salt, smoked almond, espresso caramel.
The room
Twenty-eight seats, one long table, candlelight.
A converted print shop from 1923, softened with linen, brass, and the slow burn of beeswax. The kitchen is open, because we have nothing to hide — and because it smells like dinner should.
Reservations
Join us this week.
We book in two seatings, Tuesday through Saturday. Walk-ins are welcome at the bar.
Book a table