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”.
Burratina with Bulgarian garden tomatoes, avocado mousse, Tagiasca olives and balsamic vinaigrette. *(7)
15.90 lv. / 230 gr.
Warm “Banitza” pie with spinach and greens, on a spring leaves and asparagus salad, topped with buttermilk dressing. *(1, 7)
15.90 lv. / 230 gr.
Gratinated French goat cheese on beetroot and banana cream, apple coulis and caramelized hazelnuts. *(1, 7, 8)
18.90 lv. / 230 gr.
“Shopska” salad with mousse of roasted peppers, tomatoes and cucumbers toped with tarragon dressing, Bulgarian white cheese, dehydrated olives, onion and crispy bulgur. *(1, 7)
15.90 lv. / 250 gr.
Fresh spinach salad with hummus of chickpeas and tahini, with mustard dressing, croutons fattoush and caramelized shallots. (vegetarian dish) *(1, 6, 11)
15.90 lv. / 230 gr.
Warm champignons on fresh salad with crispy iceberg, young spinach, fine vegetables, parmigiano and balsamico vinaigrette. *(7)
15.90 lv. / 230 gr.
Fritted crispy calamari on a bunch of leaves, celery and peppers seasoned with spicy- sour garlic dressing. *(1, 9, 14)
18.90 lv. / 230 gr.
9.80 lv. / 280 ml.
Tom Yam soup with shrimps, coconut milk, kefir lime and lemon grass. *(2, 11, 14)
11.90 lv. / 280 ml.
10.80 lv. / 280 ml.
Tagliolini pasta with aubergines, Tagiasca olives, tomatoes San Marzano, zucchini, garlic and parmigiano. (vegetarian dish) *(1, 3, 7)
19.80 lv. / 230 gr.
Crispy duck with Korean Sweet&Spicy sauce on fresh onion, lime and sesame seeds, steamed jasmine rise. *(1, 3, 6, 11)
24.90 lv. / 250 gr.
Duck hearts “Yakitori” on spicy jasmine rice with edamame and green curry, pickled “Tsukemono” with ginger. *(6, 11)
19.80 lv. / 280 gr.
Traditional pork meatballs from the grill, with ljutenitsa spread and fries.
19.80 lv. / 280 gr.
Pork ribs – Sous Vide, glazed with BBQ sauce, served with pickles and fries.
24.90 lv. / 280 gr.
Roasted piglet with smoked beans in barbecue sauce and “Bratkartofeln” in a pan with onions and bacon.
26.00 lv. / 350 gr.
Veal cheeks slowly cooked in “Jus”, parsnip mousse, sweet potato croquettes and pineapple chutney. *(1, 7)
23,90 lv. / 250 gr.
29.80 lv. / 250 gr.
Rib eye steak “Black Angus USA – Prime” (cut your own steak) served with potato Roesti and balsamic sauce. *(7)
18.90 lv. / 100 gr.
Grilled Beef burger in broche with Cheddar cheese, Remulad with pickles, barbecue sauce, iceberg and crispy onion served with fries. *(1, 3, 7)
21.00 lv. / 250 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)
28,90 lv. / 300 gr.
Thai curry with scallops, prawns, water chestnut, bamboo, coconut milk and lime, served with steamed jasmin rice. *(1, 2, 11, 14)
29,80 lv. / 250 gr.
Crispy turbot with spinach, pea and potato puree, lemon vinaigrette topped with tarragon. *(1, 7)
32.00 lv. / 300 gr.
Grilled octopus on confited smoked potatoes, escalivada sauce, dried peppers and almonds. *(7, 14)
31.00 lv. / 230 gr.
Classic tiramisu with sliced almonds and chocolate. *(1, 3, 7, 8)
10.90 lv. / 160 gr.
Cunefe with pistachios and vanilla ice cream – chia. *(1, 3, 7, 8)
10.90 lv. / 160 gr.
Vanilla crème Brule gratinated with cane sugar served in pineapple. *(3, 7)
10.90 lv. / 160 gr.
Philadelphia cheesecake “Chef’s”-style glazed with apricots and raspberry coulis. *(1, 3, 7)
10.90 lv. / 160 gr.
*List of used allergens:
