FIRE AND ICE
JORJ is a spectacular conversation between fire and ice, curated for those who crave culinary storytelling and gastronomic showmanship.
Opening hours
Breakfast
Mon-Fri 6:30 am - 10:30 am
Weekends 6:30 am - 11:00 am
À la carte lunch & dinner
Mon-Sun 12:30 - 22:30
Phone +40731305777
The Space
The design of JORJ mirrors this culinary duality with an upscale casual aesthetic that draws on both comfort and sophistication. Banquette seating offers guests with a taste for socializing a centre-stage experience, in the heart of the action. The open kitchen anchors the space, creating an immersive atmosphere where the crackle of fire and the chill of ice are not just flavours, but mood ingredients. Every detail — from the lighting to the layout — is crafted to draw diners into a story that unfolds with each plate and every glance across the room.
CHEF MICHAEL PASSARELLI
With a career spanning over 20 years in top restaurants across Romania, Italy, Belgium, the Netherlands and Switzerland, Michael Passarelli brings a creative and cosmopolitan vision to
JORJ's gastronomic offer. His approach is grounded in the fusion of high-quality local and international ingredients, innovative cooking techniques and sustainable practices, such as zero-waste and circular kitchen concepts.
Chef Passarelli infuses the JORJ menu with a fresh perspective, preserving the essence of Mediterranean flavours while reinterpreting them in a contemporary style, emphasizing sustainability and seasonality.
The Culinary Narrative
The menu is a sensorial journey, where contrast is celebrated and brought to gastronomic perfection: flames sear the finest cuts of meat and fish on the Josper grill, while the chill of expertly curated raw seafood whispers of the ocean's refined essence.
The "Fire" essence sparkles in dishes like the Josper - cooked mussels, the Calamari Saganaki, the grilled prawns or the Josper - smoked burrata, whereas the "Icy" component flows into the Raw Seabass Ceviche, the Oysters Gillardeau or the Salmon Tartare served straight from the ice, the result being a spectacular balance of heat and cool, of intensity and freshness.
Precision and Playfulness
The culinary narrative at JORJ is one of both precision and playfulness, of tradition and innovation.
Flame-roasted whole chicken, Mangalitza pork neck and marinated lamb honour century-old traditions, while starters like salmon gravlax, cured and smoked seabass or Saint Jacques scallops speak of sophistication and finesse.
And when it’s time for dessert, even the sweet finale echoes the duality: choice is hard between the crisp Pavlova or the indulgent Frangipane pumpkin with red orange sorbet, between the refined bitter-sweetness of the chocolate & pine nuts and the decadent Tiramisu with smoked figs and hazelnut praline.
SAVOUR THE SIGHTS
