A menu
shaped by the harvest
and the hour.
Twelve covers, two seatings. The menu is read aloud, printed the morning of, and changes oftener than we mean it to.
pass · autumn course · side light · 35mm
kitchen · MMXXVI
Chef Andrei Pop cooks what the garden, the forest, and three farmers in the valley give us that morning. The menu is not seasonal in the brochure sense; it is seasonal because it has to be.
Six courses, with four or seven available on request. The pairing is never an add-on — the sommelier and the chef taste together each Tuesday, and the pairing is the point. If you tell us what you don't eat, we'll build around it with quiet conviction.
— Chef Andrei Pop
sommelier decanting · cellar · raking light
pairing
The cellar is one floor below.
Which is to say the sommelier and the winemaker speak often. Every pour at the table is from our own label — seven vintages, three reserves, and whatever Elena has lately decided is ready. Nothing on the list travelled further than the staircase.
See the wines →
The
small
cellar room.
For gatherings of eight to twenty-two. A stone vault off the main cellar, its own fireplace, its own door to the garden. Suited to a long birthday, a quiet company dinner, a rehearsal.
- Seats
- 8 – 22
- Hire
- from 2,400 RON
- Menu
- four or seven courses
- Notice
- two weeks ahead
We keep a quiet book.
Thursdays to Sundays. Two seatings: 18:30 and 21:00. The book opens three months ahead.
- Thu
- 18:30 — 22:30 · one seating
- Fri
- 18:30 · 21:00
- Sat
- 18:30 · 21:00
- Sun
- 13:00 · lunch only