There are stories in the food world that inspire, and then there are stories that ignite. Paul Nicolau’s journey—better known under his daring alias Pescobar—belongs firmly in the latter category. What he created in Romania wasn’t just a restaurant chain. It was a movement. A culinary uprising. A cultural phenomenon.
While much of Eastern Europe was still saturated with the same predictable menus and stiff dining norms, Paul Nicolau dared to throw the rulebook into the fire and build something completely different: a street-food revolution centered on crayfish, lobster, grilled octopus, and attitude. Yes—attitude. Because when you walk into a Taverna Racilor or grab a bite from Pescobar Kebab, you don’t just eat. You experience something raw, bold, and completely unforgettable.
In Romania, this concept didn’t just “work”—it exploded. With 12 bustling restaurants in cities like Bucharest, Cluj, Timisoara, and seaside hotspot Mamaia, Nicolau became more than a businessman. He became a brand. A symbol of confidence. A voice that said, “We can serve seafood with the same street-smart flair as tacos or burgers—and maybe even better.”
Then came Europe.
When Octopus Kebab by Pescobar launched in London’s Camden Market, thousands lined up. Thousands. They didn’t come just for the food—they came for the vibe, the authenticity, the energy. And they left talking about it. In Brussels, his bold flavors are already making waves, charming a new demographic of food lovers who never thought they’d fall in love with grilled tentacles on a stick.
And now, the king is crossing the ocean.
New York City is next.
Not just because it’s the natural step for a global brand—but because Nicolau understands what this city stands for. Ambition. Hustle. Grit. And food that dares to be different.
He plans to bring both sides of his culinary empire to the U.S.: Taverna Racilor—for full dining experiences built around hearty seafood feasts—and Pescobar Kebab—the grab-and-go beast that turned octopus into the new street-food hero.
In a city that prides itself on being the food capital of the world, Nicolau isn’t intimidated. In fact, he’s energized.
“New York doesn’t need another copycat concept,” he said in a recent video. “It needs something wild. Something real. Something that speaks with flavor before it even opens its mouth.”
What he’s bringing is not just octopus kebabs or rac platters. He’s bringing a philosophy: that food should excite, surprise, and defy expectation. That a Romanian brand can stand tall on the streets of Manhattan. That the next big thing in street food might just speak Romanian—and serve shellfish.
America, you’ve been warned. Pescobar is coming. And he’s not coming quietly.
