Seasonal Menu

‘UNCHARTED ORIGINS. ROMANIAN TRIBUTE.’ – by Chef Radu C.M. Ionescu

 

ΚΛΙΛΜO̲. Experimental dining. 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.

 

SIGNATURE ICONS

 

‘OHMI’

 Paine facuta in casa cu maia || Homemade sourdough bread

11

 

‘1989’

Parizer pe ziar || Rosy sausage & mash

35

   

’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

 

 

From the LAND

 

‘FOLKLORE’

Ciolan pe varza || Trotter & cabbage

70

  

‘ADAM & EVE’

Parfait din ficat de pui organic, mar ars, cirese de vara, fan comestibil || Organic chicken liver parfait, burnt apple, summer cherries, edible hay

60

  

‘SMOKE, FIRE & ASHES’

Muschi de bovina din Romania gatita in carbuni, purée din telina arsa, sos de lactate si maduva, cenusi marine || Charcoaled fillet from Romanian cattle, burnt celery purée, dairy & marrow sauce, sea ashes

95

 

‘MIORITZA’

Miel, branza de la stana, praz || Lamb, sheepfold curd, leek

85

 

‘CUCKOO’

53°C mostra de rata, cucuruz, cucuruz pitic, cucuruz expandat, malai, soc || 53°C duck sample, corn, baby corn, popcorn, cornmeal, elderflower

75

 

From the SEA

‘BACK TO SCHOOL’

Bouillabaisse. O reteta “Le Cordon Bleu”. || Bouillabaisse. “Le Cordon Bleu” recipe.

65

 

‘THE BLACK SEA’

Midii si scoici din Marea Neagra, alge || Romanian black sea mussels & clams, algae

45

 

‘OSTROPODA’

Caracatita pe jar, patlagele, ai de munte afumat || Charred octopus, ripe tomatoes, smoked garlic

70

 

‘UNDER THE TUSCAN SUN’

Acqua Pazza. In stilul lui Alessandro Giannini || Acqua Pazza. In the style of Alessandro Giannini

65

 

‘IKI’

Marinata din peste salbatic, yuzu, ponzu, mandarina, plante aromatice || Wild caught fish marinate, yuzu, ponzu, mandarin, aromatics

60

 

 

From the GARDEN

 

‘BRAHMS’

Supa anotimpului || Seasonal soup

35

  

‘Le Cordon Bleu – 18.05.2019’

Ou organic de ferma, sparanghel romanesc, Béarnaise || Organic free-range egg, Romanian asparagus, Béarnaise

45

 

‘MEMORY LANE’

Cascaval pane || Romanian cheese, deep fried

35

  

‘THE-BULENI’

Salata de lubenita si verdeturi, branza de capra || Watermelon & herbs salad, goat cheese

35

  

‘TRANSHUMANTA’

Paparaica de ciuperci, branzeturi locale, malai, buruieni || Glazed mushrooms, local dairy, cornmeal, weeds

50

PUDDINGS

‘SUSHIKAIA

Morcovei murati in apa de trandafiri si soc, fistic, nuci verzi || Baby carrots pickled in rosewater & elderflower, pistachio, green walnuts

40

 

‘ABSTRACT

Clatita cu maia, foie gras || Sourdough crêpe & foie gras

40

  

GRANDPA GEORGE’

Fragute de vara, cidru romanesc, crema de zmeura, busuioc, integrama comestibila || Summer berries, Romanian cider, raspberry cream, basil, edible crosswords

35

 

 ‘McRONALD’S’

Barabule prajite si inghetata din lapte si caimac || French fries & milk ice cream

15

 

‘MANOLE – SUMMER EDITION’

Ciocolata artizanala || Artisan chocolate

45

 

TASTING MENU – “Chef’s Choice”

(You are able to choose under the condition that the entire table orders the same type of menu)

 

|| 7 courses ||

233

 

|| 9 courses ||

277 

 

Wine Pairing

 7 Courses – 133

9 Courses – 177