About us

Amurg Aprins grew out of the idea of dinner as an evening ritual — candlelight, plates cooked without hurry from seasonal produce brought in from Bucharest's markets. We don't just sell food; we sell that hour when the day goes out and the evening begins.

Our kitchen is Romanian, reimagined: family recipes handled with patience and technique. Long-clarified broths, slow-cooked meats, desserts made to order. Alongside, a short list of wines grown on our own hills — Fetească Neagră, Fetească Regală, Tămâioasă — chosen to accompany each course.

How we work

We source daily, cook in small batches, and change the dish of the day once we've been to the market. That's why the menu breathes: it stays recognisable, yet never identical. A reservation isn't required, but we recommend it — the room is small and intimate, with just 12 tables.

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