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”.
Shepherd’s salad “Chef’s” with roasted yellow cheese, mushrooms, prosciutto chips, Taggiaska olives, egg, roasted pepper, tomatoes, cucumbers and cream cheese. *(3, 7)
16.90 lv. / 250 gr.
Gratinated goat cheese with root vegetables terrine and avocado cream. *(3, 7)
18.90 lv. / 230 gr.
Crispy falafels with yogurt sauce on tabouleh salad with bulgur, parsley, mint, tomatoes, raisins, red onion, fresh onion and lemon. *(1, 7)
16.90 lv. / 230 gr.
Fresh spinach salad with hummus of chickpeas and tahini, with mustard dressing, croutons fattoush and caramelized shallots. (vegetarian dish) *(1, 6, 11)
16.90 lv. / 230 gr.
Burratina with Bulgarian garden tomatoes, avocado mousse, Tagiasca olives and balsamic vinaigrette. *(7)
18.90 lv. / 230 gr.
Sauted champignons on fresh salad with crispy iceberg, young spinach, fine vegetables, parmigiano and balsamico vinaigrette. *(7)
16.90 lv. / 230 gr.
Crispy fried calamari on a bunch of leaves, celery and peppers seasoned with spicy- sour garlic dressing. *(1, 9, 14)
19.80 lv. / 230 gr.
Salmon tartare flavored with teriyaki, marinated ginger, muslin from carrots, wakame, croutons fatush. *(4, 6, 11)
21.90 lv. / 200 gr.
Pork belly and bacon with truffles and smoked pepper, arugula, cheese cream and avocado mousse. *(7)
23.90 lv. / 200 gr.
Tom Yam soup with shrimps, coconut milk, kefir lime and lemon grass. *(2, 11, 14)
11.90 lv. / 260 ml.
Bulgarian tripe soup “Chef‘s” by our original recipe with milk and butter.*(1, 7)
10.80 lv. / 260 ml.
Tagliolini pasta with aubergines, Tagiasca olives, tomatoes San Marzano, zucchini, garlic and parmigiano. (vegetarian dish) *(1, 3, 7)
19.80 lv. / 230 gr.
“Miso” eggplant steak, “Biryani” cauliflower couscous, roasted garlic mayonnaise. *(6, 7)
21.90 lv. / 230 gr.
Autumn style rabbit with mushrooms, leek confit and celery puree. *(7, 9)
24.90 lv. / 260 gr.
Adana lamb and beef kebab served on falafel – doner with cucumber relish, tomato jam and yogurt with curry and mint. *(1, 7)
23.90 lv. / 300 gr.
Pork bon fillet “Sous vide” with asparagus and fennel – shallot relish. *(7)
26.90 lv. / 260 gr.
Deep fried pork with coconut and mango sauce on jasmine rice and lentil chips. *(6, 7, 14)
26.90 lv. / 260 gr.
Traditional pork meatballs from the grill, with ljutenitsa spread and fries.
19.80 lv. / 280 gr.
Bone marrow, roasted with herbs, served with crispy bruschettas. *(1, 3)
19.90 lv. / 500 gr.
Veal cheeks with juniper sauce, edamame and celery puree. *(6, 7, 9)
21.90 lv. / 260 gr.
Roast beef fillet with glazed root vegetables and pepper sauce. *(6, 7, 9)
29.00 lv. / 250 gr.
Rib eye steak “Black Angus USA – Prime” (cut your own steak) served with Homemade 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.
Crispy duck with Korean Sweet&Spicy sauce topped with fresh onion, lime and sesame seeds, steamed jasmine rise. *(1, 3, 6, 11)
25.90 lv. / 250 gr.
Nasi Goreng – fried jasmine rice (spicy) with shrimp, squid, egg, sprouts, vegetables, sesame seeds, soy sauce, coriander and crispy fried onions. *(2, 3, 6, 9, 11, 14)
29.80 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)
29.80 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.
Grilled octopus on pea – mint puree, cherry tomato sauce with tarragon, hogweed, shallots, olive oil, honey and lemon. *(7, 14)
32.00 lv. / 230 gr.
Fish & Chips
Crispy Baccalaro fillets, potato chips, spicy mayonnaise. *(1, 3, 4, 7)
24.90 lv. / 250 gr.
Fresh fish: For the catch of the day – please, ask the Service.
Chocolate cake “Opera” with coffee and blackcurrant ice cream. *(1, 3, 7, 8)
11.50 lv. / 160 gr.
Baked pear in port with cinnamon cake and bourbon vanilla. *(1, 3, 7, 8)
11.50 lv. / 160 gr.
Vanilla creme brulee gratinated in pineapple. *(1, 3, 7)
11.50 lv. / 160 gr.
Philadelphia cheesecake “Chef’s”-style, glazed with apricot. *(1, 3, 7, 8)
11.50 lv. / 160 gr.
*List of used allergens:
