Experimental Romanian Cuisine.
Please note all our menu options are available exclusively in a “Carte Blanche” format, thus allowing our Chef to choose the dishes that will be served and presented during your dining experience with us.
Furthermore, please be informed, we do not have A La Carte menu options available.
EXPERIMENTAL TASTING MENUS
9 COURSES - 577 RON | ~ 115 Euro
11 COURSES - 677 RON | ~ 135 Euro
15 COURSES - 777 RON | ~ 155 Euro
AUTHOR TASTING MENU
(available exclusively at the Chef’s Eating Bar, overlooking our open kitchen, with a 24-hours ahead booking notice)
20 COURSES - 877 RON | ~ 175 Euro
WINE / COCKTAIL PAIRING
With more than 200 labels, the ΚΛΙΛΜO̲ Wine List has received an Award of Excellence by the famous Wine
Spectator, and it transcends into a synergy between the Old World and the New World, with a strong core
focus on the local grape varieties from Romania’s terroir and its craft vineyards. The wine pairing
experience is based mostly on local wines, in order to get a better understanding of the the grape varieties
imbued in our country.
We are on a continuous quest to find the right equilibrium between the gastronomic and the wine experience.
Thus, wine, as bottled poetry, must seek to enhance the sensorial experience between these walls and allow
the guest to witness a journey through time and place.
9 COURSES - 477 RON | ~ 95 Euro
11 COURSES - 577 RON | ~ 115 Euro
15 COURSES - 677 RON | ~ 135 Euro
20 COURSES - 777 RON | ~ 155 Euro
Please inform us of any allergies or dietary requirements
Some foods served may be raw or unpasteurized
Game dishes may contain lead shots
Bookings & Reservations
*** Unfortunately, we are not able to accommodate all dietary restrictions. If the dietary requirements dictate comprehensive changes in the menu that will result in a compromise of standards or taste, we unfortunately might not be able to accommodate your request.
**** Our menu options cannot accommodate guests with the following requirements
• 100% lactose free diet
• 100% gluten free diet
• vegan diet
• severe allergy that can result in anaphylactic shock from cross contamination
Please provide information on this regard when selecting you booking time slot.
*****Holidays: Our Orthodox Easter, Christmas as well as annual Summer & Winter holidays will be announced on all our Social Media Channels and Google and bookings throughout those time slots will not be available.
Thank you for your understanding.
the Vision
Experimental Romanian Cuisine.
A manifesto. A symbol of change. A place of contrast. A philosophy that underlines the fear of mediocrity and the tendency to exploit the peak of potential and constantly strive for the absolute.
ΚΛΙΛΜO̲ is all about a hedonistic approach on the concept of food and terroir. A symbiosis between the nature that surrounds us and the passing of age. In our kitchen, the aim is to prepare the main stage for ingredients to shine at their own pace through a distinctive and conceptual form of cuisine that goes beyond the borders of thought, lands or origins.
Located on the iconic Ermil Pangratti Street, in the capital city of Bucharest, this location harmoniously indulges the site with a historical mist of artistic scenery. In the past, this same street was the location of all sculptors and painters and their ateliers and art galleries. Therefore, the artistic soul of our restaurant can be felt through the elements of design, the tangible modern art pieces, the ethnic reinterpretations as well as the crockery and cutlery at the same time. We embrace our forgotten national values and yet present them through a distinctive vision of respect, togetherness and honor, as an homage.
As a guest, we invite you to step into our world and allow us to influence yours.
Contemplate this!
#notjustarestaurant
the Visionary
Chef Radu CM Ionescu-Feher was born in 1991 in Bucharest, Romania into a family that has always been his cornerstone through life, shaping his vision, his work ethics and distinct mentality along the way.
Radu’s career in the culinary underbelly started back in 2015 in London. After his undergraduate studies in Global Business Management at Regent’s University and a Masters Degree in Marketing Communications at Westminster University, his business path has shifted to cooking and the world of gastronomy. He became a certified Chef by graduating from Le Cordon Bleu with a Grand Diplôme de Cuisine et Pâtisserie, followed by a Diploma in Culinary Management, becoming an Alumni of this iconic culinary institute.
The young Chef has worked in London in small neighborhood restaurants, 5 star hotels before ending up in the kitchen of the notorious Ollie Dabbous, one of Britain’s most iconic and popular Chefs in his 1 Michelin Star establishment in Fitzrovia. From there, the dream which is now known as “ΚΛΙΛΜO̲” has been taking shape on paper and then built from dust to gold since September 2018 up until today. After only 9 months since its opening, Gault & Millau Romania has included ΚΛΙΛΜO̲ in Top 3 Best Restaurants existing in the country, offering 3 toques and 15 points, Chef Radu being awarded the title of “Great Chefs of Tomorrow”. Just a few months following that, ΚΛΙΛΜO̲ becomes part of THE WORLD’S 50 BEST Family, the internationally acclaimed Gastronomic Guide created by San Pellegrino.Through the ‘50 BEST DISCOVERY’ project ΚΛΙΛΜO̲ has been included in Top 1,000 best locations in the world, according to food critics and entitled diners club members.
More international recognition followed as Chef Radu and his culinary family at ΚΛΙΛΜO̲ were selected by the French Governmental Guide, La Liste for its “Outstanding Cuisine” and also have been featured ever since in the international press, media and articles such as CNN, Local Tongue, Das Erste, Sunday Times just to name a few.
During the COVID19 Pandemic, his humanitarian and pro-bono efforts are acknowledged by both the International Police Association for support offered to local police, medical staff & emergency services in the frontline, receiving the “Servo Per Amikeco” medal, as well as the Romanian Red Cross. Her Majesty Margareta, Custodian of the Crown and Patron of the Red Cross in Romania officially makes Chef Radu Ionescu-Feher a “Friend of the Red Cross” in Romania.
Couple of years later, his career accomplishments and entrepreneurial progress, earned him a spot amongst the Forbes 30 under 30 list, followed by a Cover Story of the magazine in 2023.
“As any kid that steps into a kitchen the first time, was wishing for the stars and dreaming about achievements and the history in the process. Now, looking back at myself but also forward, my dream has become very simple. I just wish to leave the Romanian local industry better than I found it back in 2018. And feed the world. With more than just food.” - Chef Radu CM Ionescu-Feher