CRUNCH was born from Mukhtar and Anastassiya — two chefs, husband and wife, shaped by years in the world's kitchens, from Noma and Frantzén to culinary studios and private dining rooms from Iceland to Dubai.
After years of building for other people, this is the story they chose to tell — raised with love, patience and discipline, alongside their daughter. A story only they can tell.
Hospitality starts with the people who make it — guests and team alike. When people are cared for, they feel it: in the food, in the service, in the space, and in every detail.
We don't cut corners. Every ingredient, dish and detail has to meet a standard we're proud of.
Care isn't something we talk about — it's something we practise, in every interaction and every decision.
Everyone who walks through the door, guests and team alike, should feel welcome and part of the story.
From sourdough to service, every element is created with intention.
We support our team, empower them, listen to them, and give them room to grow.
Guests, team, producers and partners all matter. This place is built on relationships, not transactions.
Travertine and warm wood, curved bouclé booths, and onyx tables that glow as the light drops. CRUNCH moves easily from morning coffee to plates worth lingering over after dark.
Coffee and pastries at dawn, long lunches in the sun, and plates worth lingering over after dark — a seasonal all-day menu.
Chefs, bakers and baristas from kitchens around the world — cared for, trusted, and proud of everything that leaves the pass.
Focaccia, sourdough and pastries out of the ovens from morning on — nothing arrives, everything is made.
We didn't build this menu around trends. European technique, Scandinavian ingredient philosophy, and a genuine curiosity for local flavours — fresh pastries, sourdough, fermentation, seasonal plates.
Every item earns its place because it carries part of the journey.
Laminated, proofed and baked on site — croissants worth showing off.
