Jerusalem artichoke velouté

Velvety textures and subtle nutty notes come together in a dish that celebrates seasonality, balance and understated elegance. Jerusalem artichoke (topinambur), butter, grissini, hazelnuts, eggs, sour cream, truffle oil, sesame oil. 

70 lei

Venison Tenderloin

A tender, naturally lean cut with refined wild notes, balanced by subtle fruity and earthy accents. Venison tenderloin, port wine sauce, celery & root vegetable purée, baby carrots, baby beetroots, blueberries, raspberries.

125 lei

Ember

Brandy warms, lemon awakens, honey invites you to linger. Orange tea drifts through the glass like smoke after fire. We called it Ember because it never burned. A warming blend of Bran palincă, honey, lemon and orange tea, gently balanced and served over ice.

55 lei

A bold cocktail balancing heat, fruit and umami, with warm rum depth, tropical mango sweetness and a slow, peppery togarashi finish.

65 lei

Developed by Imperial Japanese Navy chefs in the late 1800s, Nikujaga reinterprets Western beef stew through Japanese flavors, combining tender beef and vegetables in a gentle soy-mirin broth.

 95 lei