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Eastern Europe from a Pacific Northwest Perspective

Domek, meaning “cottage” in Polish, is a chef-driven, neighborhood bistro and an homage to Eastern European cooking; both of the past and the present. Committed to seasonality and the Willamette Valley’s bounty, Domek bridges the sensibilities of comfort and refinement, calling upon the traditions of classic bistro dining.

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our menu

fun, fresh, foraged 
  • To Begin
  • Entrée
  • Main Course
  • Dessert
  • Cocktails
Shrimp Toast

Oregon Bay Shrimp, herb soubise, Noisette Pastry Kitchen brioche, lemon V

Buckwheat Croquette

Cracked buckwheat, shitake, Ferndale asiago, black pepper V

Bulgarian Farmer’s Cheese

Seasonal vegetables, herb oil, charred sourdough

Spring Pea Tartine

Groundwork Organics peas, fresh pistou, vinaigrette, herbs, sourdough

Golden Beets & Cream

Pickled beets, cashew créme, frisée, pistachio, citrus

Chilled Tarator

Bulgarian Yogurt, summer cucumbers, bread, walnuts, olive oil

Lángos

Mortadella, pistachio, frisée, créme fraîche, Ferndale Asiago, preserved lemon

Braised Beef Perogi

Anderson Ranch beef, charred cabbage, ajvar, créme fraîche

Pelmeni Mousseline

Wild salmon, Oregon bay shrimp, sea scallops, cream, dill

Chicken Paprikas

Hungarian peppers, charred onions, créme fraîche, pepitos, cilantro

Vegetable Paprikas

Tempura romanesco, roasted potatoes, Hungarian peppers, charred onions, créme fraîche, pepitos, cilantro

Řízek

Smoked Halloumi, spring asparagus, radish, green onion, bearnaise

On the subject of dessert...

Domek is lucky to have renowned pastry chef Milton Abel II consulting on our dessert program. An alumni of The French Laundry, Per Se and Noma, he will be joining our team from Copenhagen and working with Chef Andrew to design a pastry menu completely unique to Domek. This will take time. While we work to coax excellence and develop perfection, please enjoy this unique offering (with a nod to our friends in the South from Georgia!):

Vanilla Bean Gelato with Young Walnut Preserve
Hi Five

Gin, Grapefruit, Aperol, Lime, Simple Syrup

(light, citrus, crisp)
Truffle Vesper

Truffle Gin, Vodka, Dry Vermouth, Lemon Twist)

(clean, earthy, strong)
The Orange Alternative

Bourbon, Lemon, Orange Liquor, Maple, Orange Bitters

(bright, aromatic, sharp)
Domek Saz

Cognac, Apricot Liqueur, bitters, absinth, simple syrup

(classic, herbal. Bohemian)
La Ultima Palabra

Mezcal, Chartreuse, Marchino, Lime

(fresh, smokey, fun)

Reservations

Bookings are essential, especially on weekends or when dining with large groups.

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press & accolades

Domek In The Press

Eugene Weekly

Chefs at Home

Alesong

Domek Popup

No Destinations

Best Beer and BBQ in Copenhagen
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our team

Andrew Hroza

Chef & Owner

Chef, Cicerone, Potato Peeler, Dad. Chef Andrew has cooked in restaurants throughout Chicago, California and Europe. He was a leading chef pioneer in the Slow Foods movement and co-recipient of the Copenhagen White Guide’s “Best New Restaurant.” Hailing from a large Czech, Polish and Bulgarian family, Domek is the story of his heritage.

Sarah Oliver

Hospitality Director & Owner

Maitre D, Curator, Detail Hound, Partner. A California native, Sarah’s background spans a career in marketing, philanthropy, art and hospitality. She is an ardent communicator and host and brings fervent attention to the guest experience.

Matthew Kravitz

Bar Director

Cocktail Creator, Scotch Aficionado, LA Boy. A UofO alumni, Matt has mixed drinks across the globe. From fancy libations in Hollywood to drams of Edinburgh’s finest whiskey, Matt approaches cocktails with charm, whimsy and a reverence for the classics.

Jacqueline Wood

Wine Director

WSET Level II,, Wine & Viticulture Expert, Bacchus Fangirl. A Napa native, Jacqueline has worked with some of the Valley’s most esteemed winemakers. Now the Director of Hospitality for Antiquum Farm, her philosophy of how wine works with food is keen, contemporary and distinctive.

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