Inima

The story

Inima Bordeaux – Chef Oxana Cretu’s Heartfelt Gastronomy, Michelin Recommended

L’essence d’Inima – a cuisine of heart and memory

Inima means “from the heart” in Moldovan, and that intention runs through every detail of this Bordeaux address. Chef Oxana Cretu leads a kitchen where each plate tells a story of travel, roots, and sensitivity. The cuisine is contemporary, elegant, and deeply personal – a reflection of the chef’s own journey. Inima earned a Michelin Recommended distinction in 2026, a nod to its sincere, heartfelt approach to gastronomy.

The signature of Oxana Cretu – floral and graphic

Cretu’s cooking is defined by a meticulous attention to form, texture, and color. Her style is floral and vegetal, yet she honors fish and meat with precise, balanced compositions. Dishes like spider crab with Granny Smith apple and calamansi, or salsify with smoked eel and blood orange, show her ability to coax vivid flavors from clean, elegant combinations. The visual harmony is as important as the taste – each creation aims for the right emotion, an elegance that reinvents conventions.

Menus & experience – tasting menus through the seasons

Inima offers five tasting menus that evolve with the seasons and the chef’s inspiration. Evening menus (Monday to Friday) range from the 60€ Menu Angélique to the 120€ Menu Elyn, while lunch is served Thursday and Friday with a 33€ market menu or the 55€ Menu Rosalie. Dishes change regularly, but recent examples include halibut with helianthus, mimosa, and sake sauce; St-Pierre with black garlic and poppy; and duck with sakura and chestnuts. Desserts like lychee, grapefruit, and white chocolate, or orange with mandarin and orange blossom, close the meal on a bright note. Wine pairings (3 to 5 glasses) and a cheese selection from “Madame Fromage” are available.

An intimate table – 20 covers, four passionate team members

With just twenty seats, Inima cultivates a confidential, hushed experience. Around chef Cretu, a team of four orchestrates precise, attentive service, leaving space for time, silence, and pleasure. The restaurant sources from local producers while remaining open to France and the world – a creative freedom that feeds the chef’s sensitive, contemporary writing. It is a table where the intimacy of the setting amplifies the depth of the food, making each meal feel like a private journey.