Seasonal Menu

‘EXPERIMENTAL ROMANIAN CUISINE’ – by Chef Radu C.M. Ionescu

 

 

UNCHARTED ORIGINS. ROMANIAN TRIBUTE.  A symbol of change. A concept of contrast. A pure art form of nostalgia. A story that underlines the fear of mediocrity and the tendency to exploit the peak of potential and constantly strive for the absolute.

KAIAMO is all about seasonality and terroir. A symbiosis between the nature that surrounds us and the passing of age. In our kitchen, the aim is to go back to the origins of our ancestors when meals were defined by the geographical position and the season upon it. In this scenario, nature is the true artist. As Chefs, we just prepare the main stage for it to shine at its own pace through a particular form of cuisine. Our values are built around Mother Nature, with core focus on the passion for gastronomy and respect for local produce and artisans alike.

 

As a guest, we invite you to step into our world and allow us to influence yours.

 

Contemplate this.

#notjustarestaurant

 

        

 

 

SIGNATURE ICONS

 

‘OHMI’

 Paine facuta in casa cu maia || Homemade sourdough bread

11

  •  

‘1989’

Parizer pe ziar || Rosy sausage & mash

89

 

‘CAR CU BOI’

Muschi de bovina tanara din Romania, barabule, trufe, maioneza din flori de rapita si miso || Charcoaled fillet from young Romanian cattle, mash, truffles, homemade rapeseed miso mayo

95

 

’THANK YOU, OLLIE!’

Un tribut adus mentorului meu, Chef Ollie Dabbous ||

A tribute to my mentor, Chef Ollie Dabbous

65

  •  

‘KOGAIONON’

 Pietre comestibile din raul Luncavat || Edible stones from the Luncavat river

35

 

‘SUSHIKAIA

 Napi murati in ceai de hibiscus si trandafir, fistic, coacaze, nuci verzi || Baby beets pickled in hibiscus & rose tea, pistachio, black currants, green walnuts

40

 

From the LAND

 

‘BETTER THAN PORN’

Foie gras, barabule dulci coapte in fan, fragi, vin cules din recolta tarzie ||

Foie gras, sweet potatoes baked in hay, local berries, ice wine

70

 

‘THE NUTCRACKER’

Parfait din ficat de pui organic, mustar local, miere din flori de cimbrisor, paine cu maia facuta in casa || Organic chicken liver parfait, local mustard, thyme flower honey, homemade sourdough

45

 

‘DUCK DOBRE’

Pastrama de rata, oua taranesti de rata si gaina, briosa de casa cu lapte ||

Homemade duck pastrami, scrambled duck & hen’s eggs, homemade milk brioche

65

 

‘BAD MEDICINE’

A manifesto against pharmaceuticals used in food consumption.  

Timus de vitel romanesc in crusta de carbune activ, gel de ceapa arsa, sos de ierburi si curechi, injectie cu unt aromatizat || Sweetbreads from Romanian veal fried in active charcoal, burnt onion gel, sauce of herbs and cabbage, scented butter shot

65

 

‘COW & CHICKEN’

Vita Wagyu gatita in foc deschis timp de 33 secunde, galbenus ||

Certified premium Wagyu beef cooked for 33 seconds, yolk

125

 

From the SEA

 

‘MIZUMONO’

Marinata din biban salbatic, yuzu, ponzu, plante aromatice ||

Wild caught seabass marinate, yuzu, ponzu, aromatics

60

 

 ‘MENTALITY’

Peste de captura cu carne alba, leustean, kale prajit, smantana afumata cu ienupar,

Bonito, capere || Wild caught white meat fish, lovage, fried kale,

juniper smoked sour cream, Bonito, capers

85

 

 ‘OCTOPROGRESS’

Caracatita pe jar, crema de vinete arse, lapte batut, maioneza cu ardei si susan ||

Charred octopus, cream of eggplants burnt on embers, buttermilk, homemade mayo

of chilies & black sesame

85

 

‘ABYSS’

Spada de captura, dashi, kombu, alge si alte elemente din adancuri || Wild caught swordfish, dashi, kombu, algae, seaweed and other elements of the deep

85

 

‘NOSE TO TAIL’

Coada de homar sigilata in grasime pura de Mangalita, sos de crustacee si samburi de patlagele, spuma din flori de soc murate || Lobster tail cured in Mangalica pure fat, crustaceans & tomato seeds sauce, foam of pickled elderflowers

150

 

From the GARDEN

 

‘TCHAIKOVSKY’

Supa anotimpului || Seasonal soup

35

 

‘THE GIRLS IN OUR KITCHEN’

Preparat vegan. Texturi de sfecla si napi rosii, curry, migdale || Vegan dish. Beetroot & baby beets textures, curry, almonds

40

 

‘THE BOYS IN OUR KITCHEN’

Texturi de brasicacee din ferma, afumate sau coapte timp indelungat, lactate locale,

boabe de mustar murate || Textures of farmed Brassicaceae, either smoked or intensively roasted for hours, local dairy, pickled mustard seeds

45

 

‘ILLUMINATI’

Ou moale de tara prajit in malai, mamaliga, branza locala, smantana || Soft free-range egg fried in cornmeal, local cheese, sour cream

55

 

‘SNOWY DAY IN TRANSYLVANIA’

Crema de ciuperci fermentate, clatita din carbune activ, melci lenesi, pamant din maia, zapada || Cream of fermented winter mushrooms, active charcoal crepe, lazy snails, sourdough soil, snow

55

 

 

PUDDINGS

 

‘APOGÉU’

‘Mici si mustar’ || ‘Mici & mustard’

25

 

‘NUDE’

Lapte condensat, inghetata din alune de padure, trufe proaspete din Romania ||

Condensed milk, hazelnut ice cream, fresh Romanian truffles

35

 

‘NAKED

Friganele in lapte || Homemade brioche soaked in milk

45

 

‘MILK & HONEY’

Crema de miere, lapte, caimac, fagure si polen ||

Honey cream, milk, milk skin, honeycomb & bee pollen

35

 

‘APHRODISIAC

Stridie din cocos si iasomie, ceai negru, perle din cassava ||

Oyster of coconut and jasmine, black tea, cassava pearls

45

 

 

 

TASTING MENU – “Chef’s Choice”

Guests are able to choose these menu options only if the entire table chooses a tasting menu.

Wine pairing is optional.

 

|| 9 courses ||

299

 

|| 11 courses ||

333

 

|| 15 courses ||

399

 

WINE PAIRING

Our Wine List contains over 200 labels, more than a half is represented by Romanian wines.

KAIAMO’s recommendation for the wine pairing consists in using mostly Romanian wine, in order to get a better understanding of the terroir and the grape varieties imbued in our country.

 

 9 Courses – 199

11 Courses – 233

15 Courses – 299

 

 

All prices featured above are assigned for one guest and expressed in RON.
Toate preturile prezentate mai sus sunt atribuite pentru un oaspete si exprimate in RON.