Our kitchen is run by Ionut Crisan, the new head chef of the restaurant and Horia Simion, our culinary director. The whole team comprises almost 100 people, who dedicate their skills and pour their soul into what they do every day .Without whom Samsara would not be the same, today. We believe that the most beautiful things in the world are done through unity rather than individually. At Samsara we are a valuable whole and we continue to attract skilled and talented people.
“We want to get something extraordinary out of an ingredient. For that, we have to turn it around and explore its every side as if it was a completely unknown land..”

“ For an elevated level of happiness, any meal should end with a dessert, or start with one. Oh well, let the meal be a dessert. Why not? With this motto in mind and the love for nature, I started in a new kitchen at Samsara. A kitchen which allowed me to play with tastes and colors, scents and textures from all over the world. Still, I did not forget that the best out of anything can still be found at home!” Pascar Denisa – Pastry Chef

Each ingredient has its importance and its story. This is why we choose to capitalize on each one as it deserves.

Samsara’s concept is unique and express simplicity in a complex way.

The ingredients and their seasonality are the foundation of our menu. Well-known tastes, reinterpreted in a creative, obvious delicious way.