About us

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.

 

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Our values

WE ARE DIFFERENT BUT WE SHARE A COMMON GOAL

 

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WE PAY ATTENTION TO DETAILS.

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.

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WE GROW LEADERS.

We develop each other through the power of example and we earn respect by proving our competence.
We learn from each other.

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WE CONSTANTLY PROVIDE AND ASK FOR FEEDBACK.

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?

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WE HELP EACH OTHER.

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!

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COMMUNICATION IS KEY.

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.

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WE ARE A TEAM AND EVERYONE IN THE TEAM IS EQUALLY IMPORTANT.

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.

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THE WORK ENVIRONMENT MATTERS.

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.

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THE COMMON COURTESY CULTURE.

We know good manners mean more than money or status and we value our interactions.
A simple “please” or “thanks” can do miracles.

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PEOPLE MATTER MOST.

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.

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WE CARE ABOUT OUR 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.

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SOUPS

RAMEN

SOUP OF THE DAY

CREAM SOUP OF THE DAY

PASTA

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

PIZZA
MARGHERITA

Tomato sauce, mozzarella fior di latte, fresh basil

MORTADELLA JALAPEÑO

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

FISH

CHARCOAL BBQ GRILL

SALMON

SEA BREAM

SEA BASS

 

OTHER TECHNIQUES

SMOKED BUTTERFISH PASTRY

MEDITERANEAN SALMON

Salmon, dried tomatoes, Kalamata olives, lemon, fresh basil, white sauce

RED TUNA IN SESAME CRUST WITH WAKAME SALAD

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MEAT

CHARCOAL BBQ GRILL

DRY-AGED (21 DAYS) RIBEYE STEAK

RIBEYE STEAK

SIRLOIN STEAK

PORK CHOP

PORK NECK STEAK

CHICKEN BREAST

CHICKEN THIGH

 

OTHER TECHNIQUES

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

DESSERT


WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

CHOCOLATE 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.

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Pagaia team

– “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.

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Locations

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

Business hours

Monday – Friday : 10:00 – 17:00

Saturday – Sunday : Closed

UPGROUND (PIPERA)

Str. George Constantinescu 3A Upground București

Business hours

Monday – Friday : 10:00 – 17:00

Saturday – Sunday : Closed

PAGAIA ALEZZI

Opens June 1st

 

Str. D13 nr 6,Building C

Mamaia Nord, Navodari

Constanța
 

Business hours

Luni – Duminică : 08:00 – 24:00

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* February 1st 2019

Cooked dishes

Donated dishes