Awards
"2019-present"
"15 points and 3 bonnets"
"Best new location 2019"
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.
ΚΛΙΛΜO is all about seasonality and terroir. Our menu changes once every three months. 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.
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. 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. Chef Radu 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, in 2015.
ΚΛΙΛΜO is genuinely defined by the imperfect perfection. The cracks, the efforts, the sacrifices we desire to share with each and every guest. Our table tops are custom-made from very old Romanian wood, rescued before being turned into coal.
From plant to plate. We’ve been doing it since 2001; it’s in our DNA. You can’t put a price on the inspiration and freshness of ingredients handpicked from the garden. Working the soil, planting, watering and harvesting: we do them all with pleasure.
As a guest, we invite you to step into our world and allow us to influence yours.
Contemplate this.
We are always in the search for genuine, hardworking & open-minded professionals to join our team of elites. If you would like to take a step forward in your career and become a part of our unique journey, please drop us a CV at careers@kaiamo.ro or contact our Project Manager directly at cezara.tanase@kaiamo.ro or simply just give us a call on 0722202204.
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