Andrei Mureșan
Chef and co-founderTen years in kitchens in Vienna and Copenhagen, then home. Writes the menu on Saturdays, after the market.
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.
Twenty seats, eight dishes, bread from the bakery oven.
We start buying all our cheese from the Stoica family. We have not changed since.
We open the inner courtyard: 24 seats under the walnut tree, April to October.
The small room becomes a single table for 14. The wine evenings begin.
We rebuild the kitchen around the old oven, which stays put.
Forty seats, eleven producers, the same short menu.
Ten years in kitchens in Vienna and Copenhagen, then home. Writes the menu on Saturdays, after the market.
Keeps the kitchen running while Andrei is at the market. The papanași are hers, from Ileana's recipe.
Chooses the wines, knows the producers and finds you the right table. You will find him at the bar.
Eleven producers, all within an hour of Sibiu. Three of them:
Saturday mornings, from the same three growers in Rășinari and Cisnădioara.
The Stoica family, four generations of shepherds. Telemea, bellows cheese, smoked cașcaval.
Read the story
Flour from the Săliște mill, a starter from 2016, the bakery oven. Every morning.
Best done at a table. Book or call us.