Eastern European cuisine — Gillardeau oysters and sturgeon caviar, borscht, hand-made pelmeni and vareniki, dry-aged cuts from the charcoal grill, plus a sushi section cut to order. Prices in Romanian lei (RON).



Gillardeau oysters, sturgeon caviar and smoked-fish platters — generous cold openers.
Beef tartare with truffle, burrata, romesco aubergine and hasselback potatoes.
Shuba, Olivier and roasted beetroot — Eastern recipes, reimagined.
Beef borscht, sturgeon storceag and rooster broth with house noodles.
Hand-made, boiled to order — beef and pork, salmon and shrimp, turkey or potato and cheese.
Stroganoff, dry-aged ribeye and Rossini steak with foie gras and truffle.
Skewers, lamb chops and the Komodo platter — all over charcoal.
Creamy mash, parmesan fries, grilled and pickled vegetables.
Dark Borodinsky and white sourdough, baked in house.
Sour-cherry vareniki and pancakes with pistachio, chocolate or mascarpone.
Signature rolls — flambeed salmon, eel, truffle and mango puree. Eight pieces each.
Thin single-filling maki, six pieces.
Fish cut to order over pressed rice, two pieces.
Clean slices of fish, no rice, four pieces.
Above is the food selection. The full list includes our shisha rituals and the drinks and wine menu.