The small plate format – now widespread and widely appreciated – breaks away from the classic “dish-portion-bill” model. Guests order several small dishes, place them in the center of the table, and the conversation begins. Sharing food encourages dialogue, invites experimentation, and creates a sense of shared experience. As a result, dining becomes less formal and more social. More and more, people see a restaurant visit not just as a way to satisfy hunger, but as a way to spend time together and share emotions. The flexible, shareable menu format fits this shift: it allows diners to sample a variety of flavors, exchange impressions as they eat, and set the rhythm of the meal to match the moment. Rigid dining conventions give way to spontaneity, interaction, and the joy of discovery. Tygryz’s menu changes with the seasons – you might come across tomatoes with beet salsa and caramelized onion, shrimp in white chocolate with citrus labneh, or young cabbage roasted in umami-rich eggplant. Each plate is matched with a curated selection of natural wines, from light pét-nats to bold orange varietals. The interior sets the tone for a casual evening: candlelight, communal tables, an open conversation with the staff, and music in the background create a space where staying for “just one more plate” feels like the natural thing to do.