In our restaurant you can enjoy the seasonal cuisine of chef Viktor Angelov. He is a chef with an extraordinary affinity for fine tastes, surprising combinations of flavors and unmistakable modesty to his own culinary masterpieces, calling them a “delicious eating”.
“Balkan” salad with sheep’s cheese, roasted peppers, roasted aubergines, garden tomatoes and olives. *(7)
21.90 lv. / 250 gr.
Baked French Goat Cheese on Pumpkin Cream with prunes and pomegranate in cognac. *(1, 3, 7)
24.90 lv. / 230 gr.
Crispy fried calamari on a bunch of leaves, celery and peppers seasoned with spicy- sour garlic dressing. *(1, 9, 14)
24.90 lv. / 230 gr.
Hummus salad with tahini, spinach mustard dressing, croutons fattoush and caramelized shallots. (vegan dish) *(1, 6, 11)
21.90 lv. / 230 gr.
Crispy falafels, red onion pickle, bouquet of leaves on eggplant cream with somak. *(7, 11)
24.90 lv. / 230 gr.
Spicy shrimps with tabbouleh and tahini cream. *(4, 7, 8, 11)
25.90 lv. / 230 gr.
Breaded veal brain served with tartar sauce. *(1, 3)
23.90 lv. / 230 gr.
Vitello tonnato with beef tongue in butter. *(3, 4, 7)
23.90 lv. / 230 gr.
Tom Yam soup with shrimps, coconut milk, kefir lime and lemon grass. *(2, 11, 14)
19.90 lv. / 260 ml.
Bulgarian tripe soup by our original recipe with milk, butter and spices. *(1, 7)
12.80 lv. / 260 ml.
Eggplant steak, lemon puree with yellow peas and paprika sauce. (vegan dish) *(8)
24.90 lv. / 230 gr.
Risotto with forest mushrooms, truffle oil and parmesan cheese. *(1, 7, 9)
29.00 lv. / 250 gr.
Pork neck – Sous Vide, with mashed potatoes, glazed carrots, prunes in cognac and balsamic sauce. *(7)
33.00 lv. / 260 gr.
Traditional pork meatballs from the grill, with ljutenitsa spread and fries.
25.00 lv. / 280 gr.
Roast venison with creamy polenta, mushroom ragout and roasted chocolate sauce. *(1, 6, 7)
36.90 lv. / 260 gr.
Beef tripe “Con Carne” with chorizo, tomatoes and chickpeas. *(1, 7)
29.90 lv. / 250 gr.
Mongolian sticky beef in sweet – spicy sauce with ginger, peppers, spring onions and steamed jasmine rice. *(1, 7, 11)
34.90 lv. / 250 gr.
Beef tenderloin steak with asparagus, roasted celery and sweet potato puree. *(1, 7, 9)
49.90 lv. / 260 gr.
Slow-roasted beef ribs with mashed potatoes, barbecue sauce and chicharrones. *(6, 7)
32.90 lv. / 260 gr.
Black Angus rib-eye steak served with gratinated potatoes and balsamic sauce. (Cut your own steak). *(7)
26.90 lv. / 100 gr.
Beef burger in brioche with Cheddar cheese, bacon, pickles, “Chefs” sauce and iceberg salad, served with fries. *(1, 3, 7)
26.90 lv. / 300 gr.
Pad Thai rice noodles from the WOK with prawns, squid, fresh broccoli and peppers, egg, ginger, sprouts, fried peanuts and Thai sauce. *(1, 2, 3, 5, 6, 11, 14)
35.90 lv. / 300 gr.
Thai curry with scallops, prawns, water chestnut, bamboo, coconut milk and lime, served with steamed jasmin rice. *(1, 2, 11, 14)
38.90 lv. / 250 gr.
Crispy duck with Korean Sweet&Spicy sauce topped with fresh onion, lime and sesame seeds, steamed jasmine rise. *(1, 3, 6, 11)
35.00 lv. / 250 gr.
Prawns in spicy butter with tarragon and baguette with herbs. *(1, 7, 14)
34.90 lv. / 230 gr.
Grilled octopus, three types of beans with butter and spearmint in bell pepper sauce. *(7, 14)
39.90 lv. / 230 gr.
Grilled sea bass fillet on spinach puree, potato gratin and Tropicana sauce. *(4, 7)
34.90 lv. / 260 gr.
Please, ask your waiter for our dessert selection. *(1, 3, 5, 7, 8)
14.90 lv. / 160 gr.
Please, ask for our selection of homemade ice creams. *(1, 3, 7, 8)
4.90 lv. / scoop 60 gr.
*List of used allergens:
At KAYAK
