Two weeks ago I finally managed to have dinner at Sardin, a restaurant I’ve been wanting to go to since it opened its doors, a bit more than half a year ago. As I walked in, no part of me doubted that this experience would be any less than amazing.
The team: #ChefRadu
I met with Mihai Scarlat, their communication guru, who told me all I needed to know about Sardin. Chef Radu Nedelcu, together with Irina and Alex, two of his high-school friends opened their restaurant in February 2017. Once the dream realised, after eighteen years in Italy, Chef Nedelcu moved back to Romania and started cooking, for the very first time in his home country. His experience is varied and his standards are high. After all, he expanded his knowledge in Michelin starred kitchens and worked among Michelin starred chefs!
The interior
The interior is designed by the great Corvin Cristian, a superstar architect of restaurants, cafes and bars in Bucharest. The raw cement walls and high ceilings make you feel like you’re walking into a complex atelier where only good things come to life. The kitchenalia and rowboat paddles that decorate the restaurant, all collected by the owners throughout their life journey, bring you closer to home. Looking attentively at all the objects, you will undoubtedly find familiar cups, glasses, cutlery or rolling pins.
The food
As you taste the food, you realise that the interior design perfectly matches with every single dish. You can feel the home-like love and passion with every bite.
Sardin serves one of the finest beef tartares that I have ever tasted. The octopus seems to have sacrificed itself to gain the privilege to be cooked so beautifully by the talented craftsman that is Chef Radu Nedelcu. The slightly smoky Italian foie gras takes your palate to new heights. The fish is soft, and the Mediterranean flavours are so intense that they make you travel straight into the heart of Italian cuisine.
And if you think you don’t have a sweet tooth (like me), wait until you get the apple tart – which you should order from the start because it takes a while to cook. It is one of the best desserts I have ever had, and trust me, I’m picky: it’s thin, almost like a pancake, with a crispy base, and with a generous helping of homemade vanilla ice cream to refresh your palate.
Nothing is overcomplicated – just like those raw cement walls. The flavours are simple, yet intense, and will please anyone who knows how to enjoy good food. Everything is homemade – even the delicious limoncello that I strongly recommend you try, and cooked with heart and soul.
Ready for Chef Radu to take you on a great Mediterranean experience? You can book a table at Sardin, Bucharest at +40 0729 520 111, drop an email at office@sardin.ro, or simply pop in at 39H, Mircea Voda Boulevard in Bucharest!
Until next time,
Ioana
