Autumn · 2026
The menu
Our kitchen follows the season. Dishes rotate as producers bring us what peaks — expect surprises. All prices in lei, service included.
To begin
Starters
- Sourdough & cultured butterv28
72-hour ferment, sea salt, warm from the hearth.
- Burrata, heirloom tomatovgf64
Basil oil, aged balsamic, toasted hazelnut.
- Beef tartare78
Smoked egg yolk, capers, grilled levain.
- Charred octopusgf82
White bean purée, chorizo crumble, lemon.
From the hearth
Mains
- Hand-cut tagliatelle96
Slow-braised oxtail ragù, 36-month parmesan.
- Wild mushroom risottovgf104
Carnaroli rice, black truffle, aged pecorino.
- Dry-aged ribeyegf168
45 days, smoked marrow butter, charred leeks.
- Line-caught sea bassgf142
Brown butter, capers, confit fennel, lemon.
- Roasted celeriacvggf84
Miso glaze, charred hazelnut, sage oil.
To finish
Desserts
- Olive oil cakev38
Citrus curd, crème fraîche, candied zest.
- Dark chocolate tartv42
Sea salt, smoked almond, espresso caramel.
- Aged cheese boardv64
Three selections, fig jam, walnut lavash.
To drink
Wine & bar
- House red, by the glass34
Fetească neagră, Dealu Mare, 2021.
- House white, by the glass32
Tămâioasă, Drăgășani, 2022.
- Negroni Bianco42
Gin, Cocchi Americano, Suze, orange oil.
- Smoked old fashioned48
Rye, demerara, applewood smoke.