A loud, warm Balkan kitchen in the Sentier. Slow food from the Carpathians to the Aegean, from somebody's bunică's back garden — cooked the way it has always been cooked.
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Rest your hand on the crystal ball. Somewhere, somebody's bunică has already put a pot on the fire for you.
Touch the ball… your delicious destiny awaits.
Ibrik began with Ecaterina — a tax lawyer from Bucharest who arrived in Paris at six, then quit law to cook the food she'd missed. Ibrik Café opened in 2018; Ibrik Kitchen, in the heart of the Sentier, followed in 2019.
Her recipes travel from the Carpathians to the Aegean — sarmale, mititei and cevapcici, souvlaki, halloumi, papanași — cooked by award-winning chefs with one quiet idea: the Balkans are home to everyone.
— Cathy, fondatrice
“The sarmale is a love letter written in cabbage and smoke. We did not stop eating.”
“An act of memory. Ibrik makes a Bucharest grandmother's table feel inevitable, even necessary.”
“A papanași so tender it briefly cured a hangover and a heartbreak in the same bite.”
There is a Romanian word — petrecere — that means a party, a feast, and the act of "passing time" all at once. We were built for it.
Whether it's twelve around the long table or sixty taking the whole room, we cook the way our families cook for theirs: too much, all at once, and so good that nobody quite leaves on time.
Everyone is welcome — people often assume the room is full when it isn't. Just ask, we'll find you a table.
Our chef Cathy welcomes McFly & Carlito and Cyprien into the Ibrik kitchen and walks them through the gestures — sarmale, mămăligă, papanași. An hour of Romanian petrecere, the way it happens at home.
| Sunday · duminică | Closed |
| Monday — Saturday · Lunch · prânz | 12:00 — 15:30 |
| Monday — Saturday · Dinner · cină | 19:00 — 00:30 |