As well as the main dining room, this place has a terrace, a bar, and a private room that seats up to 14 guests. The menu prominently features grain- and grass-fed steaks, alongside lamb and squab that are dry-aged in-house, but other choices such as sous-vide chicken roulade in a black garlic and leek sauce are also well made. The signature Zeama, a Moldovan chicken soup from the owner's hometown, comes with sour cream and chillies.