A small team, one evening at a time.
CLARET opened on the idea that a good restaurant isn't measured by how many tables it turns a night, but by how many moments it leaves behind. We started with a small room — 32 seats — so every dish reaches the right guest, warm, on time.
The kitchen works directly with producers around Bucharest: a vegetable farm in Ilfov, a fisherman on the coast for fresh fish twice a week, a duck and lamb farmer in Transylvania. The menu is rewritten four times a year — not as a trend, but because that's when each ingredient tastes right.
What guides our kitchen
Seasonal, no compromise
If an ingredient isn't at its peak, it doesn't make the menu — no matter how popular the dish.
One seating
We serve a single round of reservations each evening, so every table gets the kitchen's time, not its rush.
Wine chosen by the dish
Every pairing is chosen by our sommelier for that evening's exact dish, not from a fixed list.
The people behind the table
Andrei Voican
Head Chef
Ioana Petrescu
Floor Manager
Mihai Dincă
Sommelier
Over 120 labels, chosen one at a time.
CLARET's cellar holds Romanian wines from small producers, alongside selected French and Italian labels chosen by our sommelier. Private wine tastings can be booked with at least one week's notice.