About the restaurant
Grunt is about attention to the ingredient
A concept for a demonstration restaurant: a short list, seasonal ingredients, a calm dining room.
Kitchen
A list that follows the season
We do not try to fit everything on the menu. A few dishes in each category that change when the ingredients change: in spring it is young vegetables and herbs, in autumn — pumpkin, mushrooms and apples.
The sauce does not mask the ingredient but highlights it. That is why the dish descriptions show what they truly consist of.
Dining room
A place where nobody hurries
Soft light, natural materials and enough space between tables. We want dinner to last exactly as long as you need.
Illustrative photo: Kate Filatova, Pexels (wide photo above), Illustrative photo: Elina Sazonova, Pexels.
Three principles of the kitchen
Season instead of a list
Dishes appear and disappear with the ingredients, not by the marketing calendar.
A short path to the plate
Fewer steps and additives between the ingredient and the guest. The main ingredient should stay recognisable.
Quiet in the room
Music does not interfere with conversation, and the light helps you see the dish, not your phone screen.
You can get to know us better over dinner
a table