KAIAMO

KAIAMO, Noua Bucatarie Romaneasca Fina in forma ei cea mai elitista

ΚΛΙΛΜO̲ (asa isi scriu ei numele) e unul dintre cele mai cunoscute restaurante din Bucuresti si e printre cele mai reprezentative pentru ceea ce inseamna Noua Bucatarie Romaneasca Fina, inventata de curand, de abia cativa ani. Si Radu Ionescu, initiatorul proiectului, stapanul restaurantului si head chef, e imaginea insasi a acestei noi generatii de bucatari artisti, creatori de scoala noua si antreprenori. Si printre cei cativa mandri reprezentanti ai acestei meserii aduse nu numai in zona de onorabilitate sociala, ci chiar mai mult decat atat.

Restaurantul e la fel ca in prima zi: foarte frumos, cu meniuri sofisticate si mancare foarte buna, dar si cu un nou tip de serviciu, foarte distinctiv si el. Da, Chef Radu Ionescu, Cezara, adorabila lui femeie si toata echipa de la KAIAMO merita toata aprecierea si sustinerea noastra! (GB – februarie 2020)

KAIAMO: Cap, talent, munca, antropologie…

A auzit multa lume despre KAIAMO, a fost cel mai mediatizat restaurant de anul acesta, cu mult timp inainte de se fi deschis.

KAIAMO s-a deschis saptamana trecuta, foarte putini au apucat sa treaca pe acolo, insa intrebarea la ordinea zilei, care mi-a fost pusa si mie de nenumarate ori, este daca sunt mai buni decat MAIZE, la fel de buni sau mai putin buni. Si da, o sa fac in zilele urmatoare o comparatie punctuala intre KAIAMO si MAIZE, desigur, stiu ca multi cititori o asteapta.

In comunicarea pre-opening, accentul a fost pus pe cheful de la KAIAMO, care e si proprietarul restaurantului, Radu Ionescu. Ceea ce este si foarte bine si inteligent comunicat, desigur. Radu Ionescu e un baiat frumos, tanar, plin cu tatuaje, citit, trecut prin scoli serioase, si nu numai de bucatari, ci si din acelea cu biblioteci si cu studenti care stau in ele si citesc carti pe hartie. Si mai e si foarte placut Radu Ionescu, pe deasupra, ultima… (citeste tot)

Echipa KAIAMO

Calea Dorobantilor, acolo unse se impreuneaza cu Emil Pangratti, la TVR, unde e acum restaurantul KAIAMO

Mancarea KAIAMO pregatita de Chef Radu Ionescu in restaurantul sau din Piata Charles de Gaulle, langa TVR: Noua Bucatarie Fina Romaneasca, o bucatarie creativa, venita pe lume in toamna tarzie a lui 2017

Chef Radu Ionescu: #NotJustARestaurant

Chef Radu Ionescu spent 7 years abroad, in the city of London, where he pursued a career in business & marketing that radically shifted, leading the young lad to the aspiring world of gastronomy.

In 2015 he graduated 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 institute. The work experience started from small neighborhood restaurants, to 5-Star hotels and ending up in the kitchen of the notorious Chef Ollie Dabbous at his 1 Michelin Star extravaganza.

His culinary road brought him back home in Romania where the KAIAMO philosophy and concept was born. And where history is aimed to be written in the years to come.

ΚΛΙΛΜO̲. Experimental dining. A symbol of change. A concept of contrast.

A pure art form of nostalgia. A story 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 seasonality and terroir. Our menu changes once every three months, representing a symbiosis between the nature that surrounds us and the passing of age. In our kitchen, the aim is to go back to the origins of our ancestors when meals were defined by the geographical position and the season upon it. In this scenario, nature is the true artist. As Chefs, we just prepare the main stage for it to shine at its own pace through a particular form of cuisine. Our values are built around Mother Nature, with core focus on the passion for gastronomy and respect for local produce and artisans alike.

Located on the iconic Ermil Pangratti Street, in the capital city, this location 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 crockery and cutlery at the same time. We embrace our forgotten national values and yet present them through a distinctive vision of respect and honor, as an homage.

As a guest, we invite you to step into our world and allow us to influence yours.

Contemplate this.