SAVART, THE ART OF GOURMET FLAVOURS
Savart chef and co-owner Manuela Paraschivescu is a graduate of the prestigious French gastronomic academy Grégoire Ferrandi and went into professional training in the kitchen of two Michelin starred restaurants in Paris: Le Grand Vefour, under guidance from Guy Martin, and Le Thoumieux, under guidance from Jean-François Piège.
At Savart Manuela Paraschivescu sets forth her own gastronomic vision by creating an eclectic menu, with influences from all over the world, with flavour combinations which are surprising yet friendly, with Asian, Maghrebian and South-American perfumes mixed with products belonging to classic French gastronomy.
The menu is high class and contemporary, sometimes playful and sometimes sophisticated, with dishes cooked in our kitchen to the last bite, with no chemical additives, but with 100% natural ingredients very carefully chosen, taking into account seasonality and giving priority to local producers.
Oh my gosh – this is the BEST! We’ve just spent a month in Bucharest and have enjoyed trying different restaurants. But Nothing like this. This far supersedes others who are currently ranked higher. Once you’ve dined here … you’ll see what I mean. The chef is truly inspired. The creation, presentation and flavours are exceptional. I enjoyed the duck breast entree. This particular preparation is unique and surpasses any other I’ve had over the years. My husband had the shrimp dish and loved it. The service and ambiance were everything you would want to enjoy during your dining experience. Oh! And the wine list is great! We indulged in a lovely red blend. Everything is priced so reasonably too! We splurged & had dessert. The tapioca is not so much pudding as it might be more akin to a flan. The ‘Chocolat ‘Appasionata’ was uniquely delicious and more than enough to share.I highly recommend this restaurant. It’s so close to so many hotels in the city centre, Mercure, Radisson & Hilton – those staying in the vicinity would not want to miss this wonderful dining opportunity. It surprised me that they’ve only been open 6 weeks. They have their moves down!