NEW on the menu — the stories behind the new dishes

Our menu doesn't stand still — we've added a wave of new dishes, and I wanted to tell the story of each one, like a chef, not a dry list. Where it comes from, what it pairs with and why it found its place with us, beside a cold beer. You'll find them all on the menu at loftpub.md/menu, and if you prefer home, order with delivery at loftpub.md/delivery.

Boiled Crayfish with Dill: 790 MDL / 1 kg

Summer at the pub has its own ritual: crayfish. I boil them in a broth with spices and fresh dill, finish them with a squeeze of lemon and send them out hot, a full kilogram per portion. Only large ones make the cut, 40-80 grams each, so there is something to peel, not fiddly little things. This is not a dish to rush: you eat with your hands, take your time, talk long and keep a cold draft beer close. We make small batches, just a few portions, so if you see it on the menu, do not save it for next time.

Chef's Pork Knuckle — 450 MDL

The dish I'm proudest of. I brought it home in spirit from the Bavarian beer halls of Munich — a whole pork knuckle, slow-cooked for hours until it falls off the bone, with a caramelized crust that crackles at the first touch of a fork. Beside it, golden homestyle potatoes and tangy sauerkraut, plus sweet American mustard and smoky barbecue. This isn't food in a hurry: you put it in the middle of the table, tear it apart by hand and stay another hour over one more pint. Perfect with a dark beer — the kind of dish you share with friends.

Mega Beer Platter — 400 MDL

Born from a question I hear almost every night: «we're a group and can't decide — what do we get?». My answer: a little of everything golden and crunchy. Breaded fish, onion rings, mozzarella sticks, fries, beef croquettes and garlic croutons, with four dipping sauces — ketchup, barbecue, tzatziki and cream cheese. The centerpiece that keeps the group at the table for one more round. The «let's stay» platter by definition, made to share over a cold beer.

Beef Soba — 180 MDL (3 spice levels)

My bow to Asian street food. Buckwheat soba noodles wok-fried with tender beef and crunchy vegetables, in a spicy sauce of soy, honey and sriracha, finished with sesame. The sweet-spicy-savory balance keeps you reaching for another forkful. I make it in three spice levels — you choose. It brings variety to the menu and pairs perfectly with a cold lager.

Loft Power Bowl — 195 MDL

For the days you want to eat well but feel good afterward too. Marinated chicken cubes in an Asian glaze (soy, sesame, honey, ginger), over crispy wedges, creamy avocado, cucumber, tomatoes and a lettuce mix with balsamic dressing. Warm and cold, crunchy and tender, filling yet light. The «light but satisfying» choice that balances the menu — great for lunch.

Salmon Pasta — 175 MDL

For the evenings you just want something warm, creamy and comforting. Al dente tagliatelle with generous chunks of fresh salmon in a creamy sauce with sun-dried tomatoes and spinach, finished with garlic and parmesan. Comfort with manners — a little celebration on an ordinary day, beside a glass of white wine.

Chicken Thigh with Dorblue — 150 MDL

I pick the thigh, not the breast — more flavor and it stays juicy. I sear it golden and wrap it in a creamy Dorblue and parmesan sauce, with crispy fries and microgreens. Pub comfort with a gourmet twist, at a price you remember. Approachable, hearty and beer-friendly.

Croquettes in Cheese Sauce — 200 MDL (3 spice levels)

The kind of snack you reach for «just one more» — and the plate's empty. Crispy and golden outside, drenched in a rich, creamy cheese sauce. I make it in three spice levels, for any craving. The perfect beer companion — made to share and to dip.

Tuna Tartare in Avocado — 200 MDL

The dish I love to surprise people with who think we only do fried food. Fresh hand-cut tuna served in its own avocado shell, with cucumber, red onion, capers, a hint of sriracha and lime, and tobiko that pops with every bite. Fresh, vibrant, slightly spicy and a little spectacular. It shows the menu has range — an elegant start beside a cold, crisp drink.

Beef Salad — 165 MDL

I don't believe in sad salads you leave hungry from. Grilled beef ribeye, sliced warm over a bed of crunchy vegetables — cucumber, tomato, California pepper — with an Asian sauce (soy, sesame, honey, ginger) and balsamic cream. Warm meat with cool vegetables, sweet-spicy-tangy, all in the right place. A salad that eats like a full meal — perfect in summer on the terrace with a cold beer.

Lentil Cream Soup — 85 MDL

I love taking a humble ingredient and turning it into something that comforts. Lentils slow-cooked with vegetables become a velvety cream soup, finished with crispy pancetta for a crunchy, smoky note. Served with fresh bread, it's a warm hug on a cold day. An accessible start everyone appreciates.