Established in 2004 as one of the first fusion cuisine restaurants in Bucharest, Avalon restaurant maintains its avant-garde orientation through its constantly evolving menu.

The international gastronomical trends have changed since 2004, but Executive Chef Henrik Sebok and his team from Avalon follow them closely by introducing innovative cooking methods such as vacuum cooking, which keeps all food properties intact and allows for a more spectacular work on textures.

The elements that make up the new dishes are all skillfully combined according to elaborate culinary formulae, the end result being highly innovative and creative. All ingredients are top-quality, carefully selected from our providers.

The culinary refinement is accompanied by the already renowned architectural presentation of the dishes.

Our motto for this collection: trendy looks, casual spirit.