Mica Elveție Restaurants

His teacher said, “Hausmann, pay attention! When the client comes to you, he comes with his family, friends, time and money. You have to give him the best and keep him there,

give him EVERYTHING

The begining

Chef Jakob Hausmann first came to Romania in the ‘90s and fell in love with people. He founded the Mica Elveție Restaurant more than 20 years ago, and cooked with passion for his guests, just as he would have done for family and friends.

His teacher said, “Hausmann, pay attention! When the client comes to you, he comes with his family, friends, time and money. You have to give him the best and keep him there, give him EVERYTHING “

MicA Elveție Icoanei

And so, the Chef started to offer everything, since 1998, when Mica Elveție Restaurant was born, in the location of Icoanei Park, in a central area of ​​Bucharest, full of history and culture. There lived or stepped by, crowned heads, important people, famous figures; or dined at the former Moldova restaurant, a famous location in Bucharest, with a strong gastronomic history, since 1945.

Mica Elveție St. Moritz

After 10 years, Mica Elveție Restaurant moved its “living room”, in Sandu Aldea Street, in a house with poetry, with large yard, as if it was not from Bucharest. Placed in a garden setting, with lawns, flowers and fresh air, it was the perfect place to spend a summer evening, and not anyway, but in the company of truly special dishes, cooked by Chef Jakob Hausmann.

The symbolism of the place spiced up the experience of each passer-by, who lingered over a cold glass of beer and a hot stone steak, the Swiss Chef’s mark.

Garden decorations (the sun – symbol of St. Mortiz, Swiss luxury resort) complete the Swiss picture, like a mirage, an oasis of peace and greenery, broken by the tumult of the capital city.

Mica Elveție Historical center - Franceză STREET

The Restaurant then reached the whirlwind of gastronomic feelings, from the historical center of Bucharest, in Franceza Street, having at the same time an intense activity, at the level of multi-star hotel services.

This location was the most successful one. In addition to the well-known meat and fish specialties on hot stone, guests did not miss the raclette, the fondue flavored with tomatoes, the flambéed orange and chocolate parfait, neither the healthy menus in trends, various types of salads, vegetarian recipes and many seasonal culinary attractions.

And so, the Chef’s living room was always full of loved ones, friends, good vibes, inviting aromas and a lot of good taste!

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