A serious revival of inter-war Romanian cuisine in a beautifully restored villa just east of Grădina Icoanei. The chef has dug through pre-war cookbooks to reconstruct dishes that had almost vanished — boyar-era game stews, slow-cooked lamb with rose petals, an extravagant Easter lamb dish called drob — and the wine list reads like a survey of the best small Romanian producers.
The dining rooms are intimate and panelled, the garden is excellent in summer, and the service is more attentive than you usually find in Bucharest. Prices are mid-to-high by local standards but very fair by Western European. Reservations essential. This is what to book when you want to understand what Romanian food can be.