
workshop
Every few weeks, the team led by Remus Tomici and Eusebiu Lăcătușu looks for new tastes and showcase their creativity.
Ambitious and spectacular, this is the kind of dinner that starts conversations.
Lamb stew with baked potatoes and organic green salad
149 RON
Leg of lamb, baked potatoes with rosemary, organic salad mix, sour cream, beetroot, horseradish, garlic, butter, spices (7), 400/200/100/50 gr.
Yellowfin tuna, buttered rice, wakame salad
120 RON
Yellowfin tuna fillet, rice, butter, wakame seaweed, soy sauce (4, 6, 7), 180/150/100 gr.
Pork knuckle with baked potatoes, gypsy sauce and cabbage salad
70 RON
Pork shank, potatoes, cabbage, pickled cucumbers, homemade gypsy sauce, butter, garlic, sweet paprika, spices (7), 500 gr.
Beef ribeye with organic salad mix and mango dressing
120 RON
Beef rib steak, salad mix, olive oil, mango puree, egg, parmesan, mustard, spices (3, 7, 10), 290 gr.
Wine Pairing
Our serving staff will be delighted to share wine ideas from the extensive Lloyd wine list, for each of the dishes on the workshop menu.
Specialties
Pick from the main Lloyd menu, with starters, mains, side dishes, salads and dessert.
Alergeni













