<i>This restaurant was evaluated at 13 points and 2 toques while Samuel le Torriellec was its head-chef. Samuel le Torriellec ceased his collaboration with the restaurant starting with September 21, 2019. The restaurant will be re-visited before the next edition of the Gault&Millau guide. </i>
Chef: Samuel LE TORRIELLEC
In a windowed gallery overflown by light, Hotel Epoque’s restaurant offers an almost bucolic experience, right in the city’s center. The atmosphere is chic and comfortable, and the menu, different with every season, is impressive, with a couple of reinterpreted Romanian dishes, but mostly French classics, revisited by Samuel le Torriellec. The grilled Saint Jacques scallops are ingeniously accompanied by a Zingara sauce. The sauce also shines in the homemade pasta with beef, balancing sweet and acidic flavors. The duck breast, with crisp carrots and a light puree, is another example of harmony. Gourmet desserts such as the Bourdaloue tart prove mastery of technique, and the wine selection is refined.
Discover more about <a href=" https://go-mio.ro/bucuresti/restaurant/l-atelier-relais-et-chateaux" target="_blank"><b>L’Atelier Relais & Chateaux</b></a> on our new local gastronomy platform. Here you can also find reviews for other <a href="https://go-mio.ro/cautare-restaurant/ "target="_blank"> <b>restaurants</a></b> from our extended community, as well as Romanian <a href="https://go-mio.ro/cautare-vin/" target="_blank"><b>wines</a></b> reviews – all carefully selected following our guide’s international standards.