Restaurant OZ

From garden to plate

Restaurant OZ is shaped by chef Simeon Nikolov’s close relationship with his own garden, a living pantry where vegetables move directly from soil to plate. What cannot be used fresh is preserved for the darker months ahead. The cooking is technically refined and aesthetically driven, built entirely around plants and the rhythm of the seasons. Inside, a counter made from local mountain maple underlines the restaurant’s focus on local resources, both on and beyond the plate.