Our story
Made by hand, every day.
Tavola is Italian for table, the thing everything else here exists to fill.
It started with bread.
Elena was baking sourdough out of a garage oven and selling it at the Saturday market. Matteo was cooking in other people’s kitchens and complaining about their ragù. A shared wall, a borrowed espresso machine and one very long summer later, Tavola opened on Strada Lipscani with six tables and no sign.
The sign came eventually. The idea never changed: a small menu that moves with the seasons, bread from our own oven, pasta rolled every morning, and coffee good enough that the bakers drink it too.
In 2024 we opened a second room by the river. Same bread, same recipes, a few more tables, and a terrace for the months that deserve one.
What we care about
Three things, done properly.
Our own oven
Bread and pastry are baked in-house from a sourdough starter that’s older than the restaurant. If the oven’s cold, we’re closed.
Growers we know
Vegetables from the Ilfov market, flour from a single mill, guanciale from a farm Matteo has visited more often than his dentist.
People first
Regulars get remembered, birthdays get candles, and nobody is rushed out of their chair. The table is yours for the evening.
The people
Who’s in the kitchen.
Elena Costa
Head Baker
In before dawn, so the bread is ready when you are.
Matteo Ricci
Chef
Grew up in his family’s trattoria in Bologna.
Ruxandra Ilie
Front of House
Knows the regulars by their orders.
Around the rooms
