Marți–Duminică de la 12:00 · luni închis
Our story

An old bakery, a long table and a market two streets away

Prund is the gravel on a riverbed: what stays after the water has passed. That is how we want to cook: simply, with what is around us, unhurried.

How it began

An oven that never went out

Andrei cooked for ten years in Vienna and Copenhagen and came back to Sibiu in 2015 with a simple idea: a place where the menu is written after the market, not before. Ileana, who grew up on Turnului Street, knew the empty bakery at number 9 and its brick oven.

We opened in May 2016 with twenty seats and an eight-dish menu. The oven still bakes the house bread every morning from six.

Ileana and Andrei Mureșan
Andrei Mureșan at the stove

In shortTen years in six lines

  1. 2016

    We open

    Twenty seats, eight dishes, bread from the bakery oven.

  2. 2017

    The Jina sheepfold

    We start buying all our cheese from the Stoica family. We have not changed since.

  3. 2019

    The courtyard

    We open the inner courtyard: 24 seats under the walnut tree, April to October.

  4. 2021

    The long table

    The small room becomes a single table for 14. The wine evenings begin.

  5. 2024

    The new kitchen

    We rebuild the kitchen around the old oven, which stays put.

  6. 2026

    Ten years

    Forty seats, eleven producers, the same short menu.

The peopleWho cooks and who pours

Andrei Mureșan

Andrei Mureșan

Chef and co-founder

Ten years in kitchens in Vienna and Copenhagen, then home. Writes the menu on Saturdays, after the market.

Dana Pop

Dana Pop

Sous-chef

Keeps the kitchen running while Andrei is at the market. The papanași are hers, from Ileana's recipe.

Radu Ilie

Radu Ilie

Front of house and wines

Chooses the wines, knows the producers and finds you the right table. You will find him at the bar.

ProducersWhere we buy

Eleven producers, all within an hour of Sibiu. Three of them:

Vegetables: Cibin Market

Vegetables: Cibin Market

Saturday mornings, from the same three growers in Rășinari and Cisnădioara.

Cheese: the Jina sheepfold

Cheese: the Jina sheepfold

The Stoica family, four generations of shepherds. Telemea, bellows cheese, smoked cașcaval.

Read the story
Bread: baked here

Bread: baked here

Flour from the Săliște mill, a starter from 2016, the bakery oven. Every morning.

Come and meet us

Best done at a table. Book or call us.