We cook for who’s here
Pagaia is a reason for pride for every one of us. We’re doing what we like, as we truly love cooking, and we’re doing it the way we like, because we want Pagaia to reflect ourselves.
We dream big and we have a dream team.
We cook for who’s here, standing right in front of the counter. It’s the commitment we made back when we started, in 2016, and it still is the very first thing you notice about Pagaia. Our kitchen is not hidden behind a wall and the dishes are cooked right before your eyes.
We have carefully chosen our day to day suppliers. The ingredients make it to our kitchen only if the whole team is completely satisfied in terms of freshness and quality, and good enough is never good enough for us. Currently, we cook hundreds of burgers every day, but many hundreds were made months before opening Pagaia, tasting and fine-tuning the recipe. Until when? Until the Pagaia burger was ready. Meanwhile, we selected the Parmigiano wheel. The vegetables. The tableware. The salt. And the one thing allowing us to join them all together: our people.
WE ARE DIFFERENT BUT WE SHARE A COMMON GOAL
We want to constantly create value in a dynamic environment, living every second of it.
We know there’s always room for improvement therefore we handle every detail with the utmost care.
We develop each other through the power of example and we earn respect by proving our competence.
We learn from each other.
We all share our opinion and suggest improvements to enhance the customer experience. The feedback we get from customers is our faithful compass.
Every innovation starts with the same question: why do we do it this way?
One of our greatest assets is ourselves: we ask for help when we feel unsure of what to do.
We care and help each other simply because we are humans before anything else.
We look after each other and all of our guests. To be healthy and joyful – this is what we really care about!
We keep our communication simple yet effective and we never forget that each of us sees through his own eyes.
Every suggestion is welcome and valuable.
We embrace success as a team, a team of equally important individuals.
Success and failure are not labels, but experiences we can quickly learn from.
We measure success by watching our colleagues. If they like us, it means we are doing a good job!
More than this, we create a good vibe, we charm people with our contagious smiles knowing this is how we can preserve an enjoyable work environment.
We know good manners mean more than money or status and we value our interactions.
A simple “please” or “thanks” can do miracles.
Numbers do matter, but not as much as our colleagues: a solid team blending seniority and support for newcomers.
There will always be issues to fix, but we’ll always be there to prove our proficiency and find the right solutions.
We want to impact the life of our colleagues, customers and community.
We took sympathy further and we look after the less fortunate of our society.
We want to make a difference when and where it really matters. We are grateful.
We have founded Pagaia to turn the Monday to Friday lunch from a necessity into a joy.
Any well-done thing takes preparation, so the Pagaia adventure has started after almost 10 years of gaining experience running the Q’s Inn restaurants, day by day.
“What do we eat today?” is the question you can hear in every office, all through the week. Pagaia makes no exception, so every day, early in the morning, our chefs blend virtuosity and spontaneity to surprise you with fresh dishes.
SOUP OF THE DAY
CREAM SOUP OF THE DAY
PENNE CARBONARA IN PARMESAN WHEEL
Penne, pancetta, cream, parmesan wheel, egg
TAGLIATELLE WITH MUSHROOMS
Tagliatelle, forest mushrooms, garlic, light soy sauce, cream, parmesan
ORECHETTE AL’ARRABBIATA WITH JALAPENO
Orechette, cherry tomatoes, fresh basil, jalapeño, tomato sauce, garlic, parmesan, parsley
SPAGHETTI WITH SEAFOOD, BUTTER SAUCE AND FRESH MINT
Spaghetti, shrimps, octopus, squid, mussels, capers, garlic, fresh mint, parmesan
TAGLIATELLE WITH SHRIMPS AND PANCETTA
Tagliatelle, shrimps, pancetta, fresh basil, garlic, cherry tomatoes, parmesan
PAPPARDELLE WITH CHICKEN AND DRIED TOMATOES
Pappardelle, chicken breast, dried tomatoes, garlic, fresh basil, cream, parmesan
LASAGNE WITH ZUCCHINI, RICOTTA AND HAM
Lasagne sheets, zucchini, ricotta, Kalamata olives, ham, fresh basil, cherry tomatoes, garlic, cream, mozzarella, parmesan
PENNE WITH TUNA AL FORNO
Penne, tuna, garlic, cream, capers, mozzarella, parsley, parmesan
Tomato sauce, mozzarella fior di latte, fresh basil
Cream, mortadella, mozzarella fior di latte, jalapeño
SMOKED DUCK BREAST
Cream, smoked duck breast, blue cheese, rocket
ZUCCHINI AND KALAMATA OLIVES
Tomato sauce, mozzarella fior di latte, zucchini, Kalamata olives
CHARCOAL BBQ GRILL
SMOKED BUTTERFISH PASTRY
Salmon, dried tomatoes, Kalamata olives, lemon, fresh basil, white sauce
RED TUNA IN SESAME CRUST WITH WAKAME SALAD
CHARCOAL BBQ GRILL
DRY-AGED (21 DAYS) RIBEYE STEAK
PORK NECK STEAK
DUCK THIGH (CONFIT)
BACON-WRAPPED PORK TENDERLOIN (SOUS-VIDE)
PORK RIBS (CONFIT, SLOW-COOKED)
PORK SHANK (POPCORN SKIN)
BURGERS & SANDWICHES
GOUDA CHEESEBURGER (290g)
Angus beef, Dijon mustard, red onion, green onion, smoked cheese, dill, cucumber, garlic, tomatoes, barbecue sauce, parmesan, romaine lettuce, smoked paprika
VEGGIE BURGER (290g)
Veggie patty (champignon mushrooms, dried tomatoes, shitake mushrooms, beans, peas, panko, green onion, garlic, cumin), tomatoes, barbecue sauce, champignon mushrooms, rocket, mayo, cucumber, red onion, green onion, red cabbage
ROAST PORK PITA (290g)
Pita, pork, bacon, smoked cheese, garlic, ginger, carrot, red onion, mustard seeds, jalapeño, dried tomatoes, fresh basil
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
WHITE CHOCOLATE MOUSSE
PEANUT BUTTER CAKE
Executive Chef Orlando Zaharia
– “Pagaia exhibits cooking in its purest form”
“National team’s captain” sounds like an excerpt from the biography of a famous athlete, but it’s just one of Orlando Zaharia’s achievements, the chef who lead the Romanian team for the Culinary World Cup – Luxembourg 2014. A natural choice, considering he won the Golden Chef of Bucharest trophy in 2010.
He started his career at age 14 and the passion he puts into his work can be found in every detail of the Pagaia concept he coordinates as Executive Chef. The same thing goes for his boldness. That boldness he has shown in the past, when he assumed the responsibility for Presidency of Romania high protocol dinners, as Executive Chef of the Noblesse restaurant. The courage it took to experience the thrill of opening a new Ramada restaurant, also as Executive Chef. That very boldness that brought him in the Pagaia team to create, step by step, a completely different culinary experience.
– “Pagaia is a team of enthusiastic and reliable cooking-lovers”
These are the qualities that brought us together, while the mix of personalities and characters ensures the good mood, creativity and joy of sharing every success. Each of us is different, because this is the only way we can build together a different experience.
The quote above belongs to Chef Florian, the one who takes care that everything goes flowless, every day. Florian Lazar is specialized in Indonesian cuisine and he has mastered the art of desserts in Paris. He has also worked in Nordic and Italian cuisine restaurants.
Even if we cook pretty fast, we want you to be able to enjoy your meal at leisure. And the lunch break is too short to waste it walking around. The second Pagaia restaurant is right next to Promenada, in the Globalworth Tower building, and it’s FRESHLY OPENED!
GLOBALWORTH TOWER PROMENADA
Calea Floreasca 246 Globalworth Tower – entrance from the left side of the Promenada mall, across from City Grill București
Monday – Friday : 10:00 – 17:00
Saturday – Sunday : Closed
Str. George Constantinescu 3A Upground București
Monday – Friday : 10:00 – 17:00
Saturday – Sunday : Closed
Opens June 1st
Str. D13 nr 6,Building C
Mamaia Nord, Navodari
Luni – Duminică : 08:00 – 24:00
* February 1st 2019