Eastern European cuisine — Gillardeau oysters and sturgeon caviar, borscht, hand-made pelmeni and khinkali, dry-aged cuts from the charcoal grill. 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, salmon, lamb or suluguni.
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.
Above is the food selection. The full list includes our shisha rituals and the drinks and wine menu.