Romanian premium fast-casual brand IL TACCHINO is accelerating its expansion and plans to reach six active locations by the end of November, following a new investment round worth more than €1 million.
The latest expansion phase brings total investment in the concept to more than €3 million and includes four new locations as well as the relocation of the company’s central kitchen to a larger site in Sema Parc.
IL TACCHINO already operates restaurants in Piața Victoriei and DN1 Value Centre and will open a new location in Piața Floreasca, on Calea Floreasca 111–113, on October 3. The Floreasca restaurant covers 180 square metres and represents an investment of nearly €300,000. It is expected to become one of the brand’s flagship locations alongside its Piața Victoriei unit.
More than €1 million invested in the current expansion phase
IL TACCHINO is investing over €1 million in its autumn expansion, covering four new restaurants and the relocation of its central kitchen. The new investment comes on top of nearly €2 million previously committed to the pilot project, operating infrastructure and the first locations.
In Sema Parc, the company will open both a new restaurant and its central kitchen. The combined space will exceed 500 square metres, with almost 400 square metres dedicated to food preparation and logistics and more than 100 square metres allocated to the customer-facing restaurant.
The new kitchen will include separate hot and cold preparation areas, refrigerated storage and logistics infrastructure designed to support the next stage of the network’s expansion.
New units planned for Pipera and Marketta Food Hall
The company will also open a location in Pipera Business Tower, primarily targeting office and residential customers in northern Bucharest. Another new unit will be launched in Marketta Food Hall, located in Galeria One in the former Ford Hall, using a format focused on lifestyle and urban dining.
Premium fast casual with a protein-focused menu
IL TACCHINO positions itself in the Premium Fast Casual segment, combining fast service with premium ingredients and a menu centred on protein-based dishes. Its products are made exclusively from premium turkey breast, slowly marinated using proprietary recipes and freshly cooked on chrome griddles with clarified ghee butter and avocado oil.
The restaurants do not use fryers or frozen products, while the menu includes bowls, wraps, quesadillas, noodles and salads inspired by Mediterranean, Mexican, Indian and Asian cuisines.
