Anna, good afternoon. Our previous interview took place when Rozmarin had just opened. At the time, Rozmarin’s signature sandwiches were in the spotlight. I still remember your phrase: that every little detail matters in a sandwich — even the size of the holes in the bread, so the sauce gets in. And the names! A sandwich called “Beirut” — it immediately creates a whole image...

I don’t think about our opening every day, but looking back, it really felt like a gastronomic journey. The sandwich itself was something completely new for Chișinău back then — a genuine discovery. We tried to surprise people. With our sandwiches, our brunches (we were among the first to introduce them), then with Asian dishes — back then it wasn’t easy to find wok dishes in the city. Even the fact that we served breakfast all day long — that alone amazed many guests. Sometimes it wasn’t the most efficient thing for kitchen operations, but we believed that if a guest wanted breakfast in the evening, we should make it happen.

Can you still order breakfast at Rozmarin in the evening?

Of course.

So what would you say is Rozmarin’s calling card today? What surprises your guests now?

You know, now that Rozmarin is almost ten years old, we’re no longer trying to “surprise” our guests. I’d rather describe our relationship with guests as a desire to share values. We’ve always stood out by working with local producers, promoting seasonal ingredients.

Maybe it’s my background in managing an international kindergarten — there was a period in my life like that. What matters most to parents when they send their child to kindergarten? That the food is healthy.

So when I hear feedback from guests who say, “I never get a stomachache after eating at Rozmarin,” that’s the best indicator of our quality for me. Our core value is making food as organic, healthy, and clean as possible. And guests appreciate that.

Do you think being right next to EcoLocal plays a role in this?

I personally love visiting that market — there’s something so genuine about it. Even a loaf of bread or a tomato feels like a delicacy. I assume Rozmarin works closely with EcoLocal?

I’m actually on the administrative board. Since the very beginning, we’ve been building and strengthening this connection — “market and restaurant.” It’s not just about sourcing ingredients, it’s about trust. We know how these products are grown and how much care goes into them. And we want to pass that along — through our food. I know exactly who we get our greens from, who provides the potatoes, and who grows the sea buckthorn.

Our relationships with farmers have been developing for years — they’ve grown into true partnerships.

But still, let me ask my favorite question for restaurateurs. Actually, two. First: who’s your favorite actor? Or one of your favorites?

Jean Dujardin.

Ah! OSS 117 and 99 Francs! So let’s say Jean Dujardin walks through the door at Rozmarin right now. What would you serve him?

I have no idea what he likes. I’d simply give him our menu — I’m 100% confident in every single item.

And if he asked what you would choose?

That wouldn’t be a “surprising” choice. Most often I go for the broccoli salad and the dorado. It’s tasty, balanced, and afterward your body says, “thank you for that choice.”

Over the past ten years, the area around Rozmarin has changed a lot. New high-rise office centers have appeared, and right next door, a whole new little city — Tracom — has emerged. Do you take into account this growing concentration of office workers nearby? Especially since there aren’t many restaurants in Buiucani, let alone ones with parking like yours.

Absolutely. A lunch menu is a permanent part of what we offer. Every week there are five different dishes — we believe in variety.

It makes me happy to see that more and more people are making conscious choices about their food — opting for sustainable, healthy meals.

At lunch, the restaurant is always full — just like on the days EcoLocal is open. It’s a pleasure to see familiar faces among our regulars.

I also wanted to ask about your environmental initiatives. I remember you once mentioned buying a composter to turn restaurant waste into fertilizer…

That initiative was part of a bigger effort. We actively worked with one of the EcoLocal farmers, because the machine we bought is powerful, and using it only for our own waste wasn’t the most efficient.

It was our small contribution to changing the mindset of society — we want to move closer, at least in terms of ecology and sustainability, to the Scandinavian countries. Unfortunately, our waste recycling partnership is currently on pause, but we’re still looking for like-minded partners and are open to collaboration in this direction.

Since we’re on the topic of social issues… In your opinion, what is the Moldovan restaurant industry lacking right now?

Structure. A system. There are lots of talented people and great ideas, but we lack training platforms and staff development. The industry is growing and needs a solid foundation.

It would be wonderful if this gap could be filled — whether by the government or a private initiative.

Winemaking and HoReCa are the two main drivers of tourism in Moldova. And if we want the number of tourists to increase year after year, we need systemic efforts — especially when it comes to training professionals.

Summer is around the corner. Your terrace is one of the calmest in the city — especially on warm evenings, when the park across the street cuts off the noise and the rush. What would you personally choose from the menu for an evening like that?

As an evening drink — definitely the sea buckthorn lemonade. It tastes like summer: tart, a little wild, with a strong personality.

We make it without sugar — just honey and sea buckthorn. Once people try it, they always ask for it again. As for the food — pick what you like.