Sundays at Singureni Manor
Sunday
Brunch
Sundays · from 12:00, for 4 hours · 6 dishes · 450 RON per person · Singureni Manor
Thematic forest brunches
Slow Sundays, among the trees
Treat yourself to a relaxing Sunday afternoon as you enjoy our thematic Forest Brunches, inspired by the beauty of nature and the earth’s juiciness.
Embrace slow living in the middle of the forest and enjoy slow-cooked signature dishes for incredible culinary experiences.
Nurture yourself, don’t just eat. Enjoy. Live. Be.
Sunday Brunch
This week’s menu
15 November 2026
Brunch for "Filipii de Toamna"
Tuna tartar with homemade brioche bun, wild garlic emulsion
Smoked Black sea mussels with potato terrine (moules frittes)
Our bread and butter service
Shrimps cooked saganaki style with aromatic herbs
Grilled sea bream with lovage sauce and polenta textures
Traditional coltunasi with honey and vanilla sorbet
Our bread and butter service
Fried dough with smoked trout, radishes and lemon vinaigrette
Wild nettles with traditional polenta
Grilled sea bass with smoked mussels and green garlic sauce
Slow cooked lamb with “stufat” sauce and roasted carrots
Vanilla peaches with edelflower icecream
Slow cooked beef beignetes with wild garlic and pickled chanterelle mushrooms
Roasted onion soup with aged Horezu cheese and toasted brioche
Our bread service with smoked bone marrow butter
Surf and Turf- Sturgeon with potato terrine and beef sausage
Black Angus on the grill with garden leafs and roasted peppers
Textures of rice and milk with vanilla icecream
Our bread and butter service
Sunchoke in different textures, aromatic herbs from our garden
Sardines marinated in apple cider, house made brioche and wild garlic emulsion
Shrimps saganaki style, polenta in different textures, garden leafs
Slow cooked farm lamb, roasted peppers and lamb jus
A dessert with lemon, ricotta and lemon sorbet
Our bread and butter service
Black Angus beignetes with wild garlic emulsion and aromatics
Wild nettles in different textures, cheese polenta
Sea bream with roasted topinambur and garden leafs
Beef filet with broccolini, preserved wild mushrooms
A dessert with chocolate and porcini mushrooms
Our bread and butter service
Fried langos with roasted peppers, sheep cheese and egg yolk
Saganaki style shrimps, roasted vegetables with aromatic herbs
Grilled sea bream with lovage sauce and vegetable terrine
Lamb kabab from our farm, pickled onions and crispy polenta
Traditional cozonac cooked in butter and lemon and pine sorbet
Langos cu ardei kapia, pastrav afumat si ierburi aromatice
Midii afumate cu sos de leustean, terina de cartofi cu ceapa verde
Calcan la gratar cu balmos si sos de usturoi verde
Vita Black Angus gatita lent cu ciuperci de padure, leurda si sos brun
Amandina cu ciocolata de Madagascar si trufe negre
Marinated local fish with cucumbers and dill
Nettles cooked after an old recipe, crispy polenta
Cauliflower cooked in butter, aromatics and garlic capers
Lamb pastrami cooked on the grill with house made pickles
Traditional doughnut with blueberries
Roasted vegetables momo and wild garlic emulsion
Veal liver with wild garlic capers and apple with tarragon
Black Sea fish with roasted garlic sauce and bone marrow
Fried Chicken with wild garlic and caviar
A dessert with three traditional pies
Brioche with smoked cheese, wild garlic and Mangalita lard
Slow cooked nettles with egg yolk and sheep cheese
Grilled mountain trout with roasted garlic
Roasted porc with potato terrine and thyme jus
Traditional doughnuts with blueberries and hay icecream
Confit leeks with smoked trout and aromatics
Potato terrine with black truffles and smoked crème fraiche
Traditional marinated chicken with roasted peppers and crispy polenta
Slow cooked lamb with parsnips puree and thyme jus
Doughnuts with hay icecream
Serbian Banita pastry with aromatic herbs and sheeps cheese
Porcini salad with polenta textures
Black Sea fish with roasted vegetables and basil
Traditional gulash soup with spaetzle made in house
Moldavian doughnuts with strawberries cream
Porcini salad made after a local recipe with polenta textures
Pleascavita with sausages, burduf cheese and aromatics
Trout cooked on the grill with capers and roasted vegetables
Black Angus gulash with house made spaetzle
Layered cake with strawberries sorbet
Garden tomatoes with smoked salt and sheeps cheese
Crispy vegetables with dill emulsion and wild garlic capers
Grilled sea bream with aromatic sauce and roasted peppers
Slow cooked beef with potato terrine and grilled vegetables
A dessert made of strawberries and lemongrass
Garden tomatoes with smoked salt and burduf cheese
Nettles with egg yolk confit and Mangalita lard
Black Sea fish with roasted vegetables and aromatics
Pan fried chicken breast with crispy zucchini and wild garlic
A dessert made of apricots and lemongrass
Porcini salad with wild garlic and crispy polenta
Roasted eggplant doughnut, pickled mushrooms and sheeps cheese
Sea bass with summer vegetables and grilled herb sauce
Slow cooked beef with gulas sauce and spaetzli
A dessert made from chocolate and black truffles
Veal liver pate with house made jam and brioche bread
French onion soup with aged local cheese
Black Sea fish with beurre blanc and summer vegetables
Slow cooked beef with potato terrine, black truffles and wild garlic
A dessert made of apricots and white chocolate
Garden tomatoes with smoked salt and burduf cheese
Crispy vegetables with dill emulsion and wild garlic capers
Milakopi fish cooked after a local recipe and basil
Slow cooked beef with roasted peppers, bone marrow and garlic
A dessert made of apricots and white chocolate
Roasted peppers with sheeps cheese and egg yolk
Chilled cucumber soup with aromatics and dill oil
Danube sturgeon with roasted vegetables and samurzak sauce
Slow-cooked rabbit with parsnip and thyme jus
A dessert made of apricots and white chocolate
Our bread and butter service
String beans salad with Mangalita lard and egg yolk
Traditionally sturgeon soup from Danube Delta
Prawn skewers with crispy vegetables and garden salad
Slow cooked Black Angus ribs with onion puree and black truffles
Chocolate in different textures with porcini mushrooms black truffles
Garden tomatoes with pork belly crumble and sheep cheese
Grilled eggplants with beef and pickled onions
Milakopi fish with red peppers stew, crispy bread and lovage
Chicken and wild mushroom “ciulama” with polenta and parsley
A dessert made of walnuts and raspberries
Roasted peppers with tomatoes stew and lovage
Eggplant cooked with butter with beef and aromatics
Grilled Milakopi with roasted vegetables and horseradish
Pan fried chicken with garlic emulsion and polenta
A dessert of ricotta and peaches
Sturgeon fish soup after a local recipe
Bluefish with polenta and tomatoes and red pepper sauce
Fish “sarmale” with garden chard and roasted garlic
Slow cooked lamb with carrots and lovage
A dessert of ricotta and peaches
Roasted peppers with tomatoes stew and lovage
Grilled eggplant with beef and aromatics
Charred seabass with “samurzak” sauce and dill emulsion
Slow cooked lamb with carrots and sheeps cheese
Rice pudding brulee with roses ice cream
Wild mushroom “ciulama” cooked after a local recipe
Roasted onion soup with Singureni black truffles and aged cheese
Pan fried turbot with garlic emulsion, pickled mushrooms and aromatics
Aged beef steak with potato puree and truffle
A dessert made of chocolate and wild mushrooms
Grilled eggplant with aromatics, sheep cheese and olive oil
Polenta textures with smoked local cheese and trout roe
Sea bass with roasted peppers sauce and lovage
Slow cooked rabbit with chestnut puree and black truffles
Plums dumplings with walnuts and plum sorbet
Garden tomatoes with sheep cheese and pork lard
Slow cooked beef dumplings with lovage emulsion and cured sausage
Grilled turbot with roasted garlic and smoked trout roe
Pork chop with vegetables and black truffles
Rice pudding brulee with roses ice cream
Roasted eggplant with sheep cheese and aromatics
Traditional polenta “bulz” pork rillettes and mangalica lard
Local trout with garden cabbage and aged sausage
Sheep pastrami with garlic emulsion and lovage
A dessert of wild blueberries and chocolate
Roasted eggplant with sheep cheese and aromatics
Traditional polenta “bulz” pork rillettes and mangalica lard
Local trout with garden cabbage and aged sausage
Sheep pastrami with garlic emulsion and lovage
A dessert of wild blueberries and chocolate
Roasted red peppers with walnuts and tomatoes sauce with lovage
Broth made of beef from our farm with chestnuts and dill
Grilled seabass with garden cabbage and potato terrine
Slow cooked rabbit with chestnuts puree and black truffle
Walnut and plums dumplings with plum sorbet
Pork dumplings with lovage emulsion
Beef broth with tarragon, potato and cumin
Danube zander with house made sausages and dill
Goulash made after a local recipe
Brioche bread with poppy seeds and rosehips
Chicken soup with potatoes and dill oil
Polenta with fermented cheese and mangalica lard
Fish dumplings and crème fraiche
Pork chop with grilled vegetables and mustard sauce
Fruit compote with plums doughnut
House made pasta fried in butter with black truffles
Pork fat dumpligs with wild garlic capers and lovage emulsion
Local recipe of fish “sarmale” with dill sauce
Slow cooked mangalica with cabbage textures
Plum cake with rosehips sorbet
Smoked trout salad with potatoes and dill emulsion
Refried bread with game meat and confit garlic
Deer moussaka with cumin and swiss chard greens
Slow cooked rabbit with crème fraiche and wild garlic capers
Plums and walnuts doughnuts with rosehips sorbet
Pork liver pate with crackling and pickled vegetables
Wild mushrooms stew with roasted polenta
Smoked sausage soup with roasted peppers and garlic
Slow cooked mangalica pork with potato terrine and black truffles
Ricotta cake with wild blueberries and walnuts
Sourdough bread with beef tartare and pecorino
Roasted beetroot, pumpkin seeds and "burduf" cheese
Wild mushrooms with crispy polenta and thyme jus
Sea bass with grilled cabbage and pickled wild garlic
Slow cooked rabbit with potato and winter leafs
A dessert of chocolate and clementine
Pike roe spread with homemade brioche bread
Porcini mushrooms from our forest with polenta textures
Fried turbot with confit garlic and potato terrine
Grilled lamb with roasted peppers and thyme jus
Rice pudding brûlée with rosehip sorbet
Mangalica pate with brioche bread and aromatic herbs
Topinambur cooked in different textures with burduf cheese
Fish cooked on the grill with crispy polenta
Roasted beef brisket with wild garlic capers and onion
Chocolate and rosehips
Serbian Banita pastry with aromatic herbs and sheeps cheese
Porcini salad with polenta textures
Black Sea fish with roasted vegetables and basil
Traditional gulash soup with spaetzle made in house
A desert made of cherries and brioche bread
Truffle Bread and Butter Service
Tomatoes with Cheese and Truffle Vinaigrette
Gniocchi with Truffles and Cheese Foam
Sea Bream with Pickled Zucchini and Lovage Sauce
Romanian Beef with Foie Gras and Green Pepper Sauce
Amandine with Truffles and Chocolate Cremeaux
Sourdough bread with beef tartare and pecorino
Roasted beetroot, pumpkin seeds and "burduf" cheese
Wild mushrooms with crispy polenta and thyme jus
Sea bass with grilled cabbage and pickled wild garlic
Slow cooked rabbit with potato and winter leafs
A dessert of chocolate and clementine
Sourdough bread with beef tartare and pecorino
Roasted beetroot, pumpkin seeds and "burduf" cheese
Wild mushrooms with crispy polenta and thyme jus
Sea bass with grilled cabbage and pickled wild garlic
Slow cooked rabbit with potato and winter leafs
A dessert of chocolate and clementine
Sourdough bread with beef tartare and pecorino
Roasted beetroot, pumpkin seeds and "burduf" cheese
Wild mushrooms with crispy polenta and thyme jus
Sea bass with grilled cabbage and pickled wild garlic
Slow cooked rabbit with potato and winter leafs
A dessert of chocolate and clementine
Sourdough bread with beef tartare and pecorino
Roasted beetroot, pumpkin seeds and "burduf" cheese
Wild mushrooms with crispy polenta and thyme jus
Sea bass with grilled cabbage and pickled wild garlic
Slow cooked rabbit with potato and winter leafs
A dessert of chocolate and clementine
Topinambur in different textures with crispy lardons
Deer with potatoes and roasted garlic
Grilled fish of the day with green garlic and aromatics
Beef tenderloin cooked in butter with roasted celeriac
A dessert made of chocolate and raspberries
Topinambur in different textures with crispy lardons
Deer with potatoes and roasted garlic
Grilled fish of the day with green garlic and aromatics
Beef tenderloin cooked in butter with roasted celeriac
A dessert made of chocolate and raspberries
Potatoes with smoked cheese, wild garlic and Mangalica lard
Slow cooked green leafs with egg yolk and sheep cheese
Grilled trout with roasted garlic
Roasted pork with potato terrine and thyme jus
Traditional cake hazelnuts and hay icecream
Trout roe blinis with smoked crème fraiche
Cabbage piroghi with beef from our farm
Sturgeon soup made after a local recipe
Turbot fish cooked on the grill with roasted peppers and lovage
Local dumplings with wild honey
Fried dough with smoked mackerel, radishes and lemon vinaigrette
Wild nettles with traditional polenta
Grilled sea bream with smoked mussels and green garlic sauce
Slow cooked lamb with “stufat” sauce and roasted carrots
Rosehips with biscuit sable and ciocolate
Lángoș with smoked trout, radishes, and grilled lemon vinaigrette
Wild forest porcini mushrooms with balmoș and “brânză de burduf” (aged sheep cheese)
Charcoal-grilled turbot with smoked mussels and wild garlic sauce
Slow-cooked lamb, roasted carrots, and brown herb sauce
A dessert with rosehips biscuit sable and chocolate
Lángoș with smoked trout, radishes, and grilled lemon vinaigrette
Wild forest porcini mushrooms with balmoș and “brânză de burduf” (aged sheep cheese)
Charcoal-grilled turbot with smoked mussels and wild garlic sauce
Slow-cooked lamb, roasted carrots, and brown herb sauce
A dessert with rosehips biscuit sable and chocolate
Smoked Fish Paté with homemade brioche
Lentils stew with roasted peppers sauce
Pleurotus soup with crème fraiche and dill
Salt crusted local trout with potato terrine
Butter doughnuts with acacia jam
Porcini soup with mangalica lard and aromatics
Beef and potato moussaka with black truffles
Cod cooked on the grill with lovage sauce
Chicken and mushrooms with crispy polenta
A dessert made of chocolate, blueberries and black truffles
Marinated local fish with pickles and lovage
Nettles cooked after an old recipe, crispy polenta and egg
Fish of the day cooked on the grill and herb sauce
Lamb from our farm, new potatoes and onion puree
Pavlova with strawberries and garden mint
Marinated local fish with pickles and lovage
Nettles cooked after an old recipe, crispy polenta and egg
Fish of the day cooked on the grill and herb sauce
Lamb from our farm, new potatoes and onion puree
Pavlova with strawberries and garden mint
Marinated local fish with pickles and lovage
Nettles cooked after an old recipe, crispy polenta and egg
Fish of the day cooked on the grill and herb sauce
Lamb from our farm, new potatoes and onion puree
Pavlova with strawberries and garden mint
Serbian Banita pastry with aromatic herbs and sheeps cheese
Porcini salad with polenta textures
Black Sea fish with roasted vegetables and basil
Traditional gulash soup with spaetzle made in house
Moldavian doughnuts with strawberries cream
Tempura vegetables with lard emulsion and smoked paprika
Mangalica terrine with pickled cucumbers and dill
Grilled fish of the day with potato terrine and roasted garlic
Pork chop with smoked plums and wild garlic
A dessert made of strawberries and edelflower
Salt baked celeriac with mangalica lard and dill
Wild mushrooms with crispy polenta
Fish of the day on the grill with roasted peppers and lovage
Slow cooked lamb shoulder with parsnips and aromatics
A dessert made of strawberries, ricotta and brioche dough
Roasted vegetables momo with wild garlic emulsion
Traditional cooked nettles with egg yolk and sheep cheese
Black Sea turbot with roasted garlic sauce and potato terrine
Slow cooked beef cheeks roasted peppers and wild garlic
A dessert with strawberries and edelflower
Serbian Banita pastry with aromatic herbs and sheeps cheese
Porcini salad with polenta textures
Black Sea fish with roasted vegetables and basil
Traditional gulash soup with spaetzle made in house
A desert made of cherries and brioche bread
Polenta textures with mangalica lardons
Wild mushrooms with corn nibbs and grape leafs
Fish of the day on the grill with roasted peppers and lovage
Slow cooked mangalica with roasted onion and aromatics
Brioche with walnuts and strawberies
Mangalica terrine with aromatics and pumpkin butter
Krautsuppe – sour cabbage soup with beef bone broth
Trout on the grill with potato terrine and dill
Slow cooked sirloin steak with polenta and wild garlic
Brioche with strawberries and edelflower
Truffle Brunch
Truffle Brunch
Truffle BrunchTruffle Bread and Butter Service
Tomatoes with Cheese and Truffle Vinaigrette
Gniocchi with Truffles and Cheese Foam
Sea Bream with Pickled Zucchini and Lovage Sauce
Romanian Beef with Foie Gras and Green Pepper Sauce
Amandine with Truffles and Chocolate Cremeaux
Marinated garfish with lovage emulsion
Roasted tomato cream soup with peach and celery (apio) brunoise
Grilled mackerel with charred tomatoes and fennel
Slow-cooked lamb with mashed white beans, braised onions, and tarragon sauce
Berry Pavlova
Roasted peppers with tomatoes stew and lovage
Eggplant cooked with butter with beef and aromatics
Grilled Milakopi with roasted vegetables and horseradish
Pan fried chicken with garlic emulsion and polenta
A dessert of ricotta and apricots
Garden tomatoes with sheeps cheese and cucumbers
Roasted eggplants with lamb and aromatic herbs
Stuffed grape leafs with fish and yogurt dill sauce
Beef ribeye with roasted vegetables and rosemary sauce
A dessert made of phyllo dough with roses and edelflower
Game terrine with dill emulsion and pickled vegetables
Wild mushroom cream with mangalica lardons
Zander cooked on the grill with roasted peppers and lovage sauce
Slow cooked rabbit with potato and rosemary sauce
A dessert made of rosehips and edelflower
Garden tomatoes with sheep cheese and aromatic herbs
Sturgeon soup cooked after an old recipe
Lamb moussaka with potato terrine and roasted eggplants
Grilled chicken with garden leafs and peppers
Ricotta dumplings with raisins and milk ice cream with honey
Romanian tomato salad with sheep cheese and aromatics
House made pasta with crispy sage and tomato sauce
Grilled fish of the day with roasted vegetables and horseradish
Beef ribeye with potato terrine and black truffles
Raspberries cremeux with brioche and honey crisp
Roasted eggplants with aromatic herbs, sheep cheese and sunflower oil
Polenta with smoked cheese and trout roe
Slow cooked beef with lovage emulsion and crispy sausage
Braised rabbit with salt baked celeriac and summer truffles
A dessert with forrest fruit and wild honey
Salted fish with cucumbers and dill
Smoked Black Sea mussels with Mangalica lardons
Crispy milacop with dill emulsion
Grilled turbot with kohlrabi and crème fraiche
Walnut and ricotta dumplings with wild honey
Char-grilled eggplant with crispy onions and pork cracklings
Wild mushroom and herb dumplings
Fish cabbage rolls with lovage sauce and rich sour cream
Pork neck with polenta in various textures and black truffles
Urdă cheese pie with wild blueberry ice cream
Garden tomatoes with smoked salt and sheep cheese
Crispy vegetables with dill emulsion and wild garlic capers
Grilled sea bream with aromatic sauce and roasted peppers
Slow cooked beef with potato terrine and grilled vegetables
A dessert made of strawberries and lemongrass
Roasted eggplant with sheep cheese and aromatics
Traditional polenta “bulz” pork rillettes and mangalica lard
Local trout with garden cabbage and aged sausage
Sheep pastrami with garlic emulsion and lovage
A dessert of wild blueberries and chocolate
Wild mushroom “ciulama” cooked after a local recipe
Roasted onion soup with Singureni black truffles and aged cheese
Pan fried turbot with garlic emulsion, pickled mushrooms and aromatics
Aged beef steak with potato puree and truffle
A dessert made of chocolate and wild mushrooms
Roasted paprika peppers with sheep cheese and egg yolk
Polenta bulz with mangalica lard and smoked cheese
Seabass with potato terrine and lovage sauce
Braised beef ribs with sunchoke textures
A dessert made of quince, brioche and wild honey
French onion soup with beef bone broth and aged cheese
Wild mushrooms with polenta textures
Grilled turbot with paprika sauce and basil
Mangalica pork chop with sunchoke and lardons
A dessert made of blueberries, chocolate and brioche bread
Wild mushrooms with crispy sourdough and dill
Polenta cooked on the grill with lardons and smoked cheese
Seabass cooked en papillote with roasted vegetables and aromatics
Lamb pastrami with crispy potatoes and black truffles
Traditional cacao brioche bread with hay ice cream
Smoked cabbage flatbread with sheep cheese and trout roe
Polenta with smoked local cheese and pork lardons
Grilled fish of the day with roasted paprika and lovage
Pork chop with wild mushrooms and crispy polenta
A dessert made of rosehips, chocolate and wild honey
Mangalica terrine with dill emulsion and aromatics
Roasted cabbage with cabbage puree and sheeps chesse
Grilled sea bream with paprika and lovage
Braised beef rib with salt baked celeriac
Local apple tart with milk and wild honey
Wild mushrooms cooked after a local recipe
Slow cooked beef dumpling with dried sausage and dill
Seabass cooked over coals with garden cabbage and potato terrine
Lamb from our farm with roasted carrots and lovage
Caramelized rice with milk with hay ice cream
Wild mushrooms cooked after a local recipe
Slow cooked beef dumpling with dried sausage and dill
Seabass cooked over coals with garden cabbage and potato terrine
Lamb from our farm with roasted carrots and lovage
Caramelized rice with milk with hay ice cream
Smoked trout with brioche bread and wild garlic
Wild sturgeon soup after a local recipe
Crispy flounder with dill emulsion
Slow cooked beef rib and salt baked celeriac
A local recipe of hay and wild flowers
Smoked trout salad with potatoes and dill emulsion
Refried bread with game meat and confit garlic
Deer moussaka with cumin and swiss chard greens
Slow cooked rabbit with crème fraiche and wild garlic capers
Plums and walnuts doughnuts with rosehips sorbet
Pork liver pate with crackling and pickled vegetables
Slow-cooked nettles with polenta and crispy babic
Smoked sausage soup with roasted peppers and garlic
Slow cooked mangalica pork with potato terrine and black truffles
Ricotta cake with wild blueberries and walnuts
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Calendar
Next brunch events
22 November 2026 – Winter Solstice
29 November 2026 – Brunch for "Sfantul Andrei"
1'st December 2026 – National Day Brunch *
6 December 2026 – Brunch Saint Nicholas
13 December 2026 – Brunch with Hunting Recipes
20 December 2026 – Brunch de Ignat
26 December 2026 – Christmas Brunch *
Neo-Romanian cuisine
Cooked with patience
We are happy to be your hosts and to reveal a small part of the culinary experiences we prepare at Singureni Manor Equestrian Retreat! Our Chefs’ cooking style is neo-Romanian cuisine, a reinterpretation of traditional dishes using special techniques.
Slow cooking, smoking certain ingredients with various wood essences, or extracting unique aromas from plants and integrating them into unexpected combinations are only a few techniques our Chefs use to make these incredible dishes! Chefs’ dishes are surprisingly tasty and addictive, and our guests return every time for new culinary experiences!
Good to know
How the brunch works
Questions or inquiries?
You can reach us at:
Phone: +40 755 013 031 – Vladimir Ungureanu
Where & cost
Where: Singureni Manor
Cost: 450 RON per person for 6 delicious dishes. Beverages are not included; they are available À la Carte.
Limited capacity
Only with booking, also available for Non-Residents guests. You can directly book your table through the website and secure your seats by paying online.
Timing
Our brunch starts at 12:00 pm and lasts 4 hours, during which our team will prepare live, on the spot, with care, each plate using fresh ingredients. There is a well-established rhythm, with certain serving times for each dish.
Waiting list
If you are unable to find a reservation on your preferred date or table size, we recommend adding your information to our waiting list. We will reach out in case of any cancellations.
Arriving later
For the smooth running of the service and a pleasant experience for all guests, we cannot slow down or speed up the pace of service. You will thus enjoy a balanced, fresh menu served at the correct temperature for an exceptional culinary experience. However, if you decide to arrive later, we will only be able to serve you part of the menu. You will start with the dishes served the moment when you arrive. We hope you will appreciate the taste of our dishes and understand our approach.
Sunday Brunch
See you on Sunday
You can directly book your table through the website and secure your seats by paying online.
Polo Cup