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Wine list

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Baked goat cheese

Baked goat cheese with chutney and pumpkin puree with cashew tahini, roasted walnuts with five Asian spices and apples. * (7, 8)

18.00 lv.

230 gr.

Warm forest mushrooms

Warm forest mushrooms on fresh salad with crispy iceberg, young spinach, fine vegetables, parmigiano and balsamico vinaigrette. * (7)

14.90 lv.

230 gr.

Traditional white sheep cheese with tomatoes

Traditional white sheep cheese with tomatoes, roasted peppers, onion, “Katak” with fresh cucumbers, walnuts and garlic in balsamic-sun dried tomato dressing. * (7, 8)

14.90 lv.

250 gr.

Salad with roasted pumpkin and beets

Salad with roasted pumpkin and beets, raspberry dressing, compressed apples with passion fruit, gorgonzola mousse and caramelized walnuts. * (7, 8)

15.90 lv.

230 gr.

Fresh spinach salad

Fresh spinach salad with hummus of chickpeas and tahini, with mustard dressing, croutons and caramelized shallots fattoush. (vegetarian dish) * (1, 6, 10)

14.90 lv.

230 gr.

Italian Burrata cheese with pink tomatoes

Italian Burrata cheese with pink tomatoes, roasted cadaif with Provencal herbs, marinated asparagus with orange peels and Tagiasca olives. * (1, 3, 7)

18.90 lv.

250 gr.

Fritted crispy calamari

Fritted crispy calamari on a bunch of leaves, celery and peppers seasoned with spicy- sour garlic dressing. * (1, 9, 14)

18.00 lv.

230 gr.

Tartar of Bulgarian beef fillet

Tartar of Bulgarian beef fillet with pistachios and shallots, marinated veal tongue “Sous vide”, asparagus and bacon popcorns. * (1, 8)

21.00 lv.

200 gr.

Foie gras terine

Foie gras terine with Port wine, quince, raspberry coulis and crispy Panettone. * (1, 3, 7, 8)

18.90 lv.

180 гр.

Main courses

Ratatouille with celery confit

Ratatouille with celery confit, roasted carrot sauce and coulis of smoked tomatoes. (vegan dish) * (9)

18.90 lv.

230 gr.

Turkey ''Wellington'' with apricots and honey

Turkey “Wellington” with apricots and honey, orange gastric and glazed soy beans with ginger. * (1, 3, 6, 7)

24.90 lv.

250 gr.

Pork knuckle

Pork knuckle – deboned, wrapped in cabbage, on rice with sauerkraut, compressed apples with maracuja, pistachios and gravy sauce. * (7, 8, 9)

24.90 lv.

250 gr.

Pork fillet ''Sous Vide''

Pork fillet “Sous Vide” with savory and rosemary on peas puree with peppermint, tomato marmalade, sautéed forest mushrooms, bacon popcorns and sauce with olives and apricot. * (1, 7)

24.90 lv.

250 gr.

Veal brain breaded with Panko crumbs

Veal brain breaded with Panko crumbs on potato-leek puree “Vichyssoise”, topped with curry, broccoli and champignons. * (1, 3, 6, 7)

23.90 lv.

250 gr.

Grilled veal meatballs

Grilled veal meatballs on pita bread, homemade “luteniza”, marinated hot peppers and french fries. * (1, 7)

18.90 lv.

300 gr.

Veal bon fillet steak

Veal bon fillet steak on celery puree with truffles, okra, truffle sauce and roasted potato with thyme and chorizo. * (1, 7)

29.80 lv.

250 gr.

Rib eye steak ''Black Angus USA''

Rib eye steak “Black Angus USA” (cut your own steak) served with French fries or vegetables from the grill.

17.90 lv.

100 gr.

Classic ''Beef'' burger

Classic “Beef” burger with Spanish crunchy bacon, melted cheese, “Chef’s” sauce and home-made pickles served with French fries. * (1, 3, 7)

19.80 lv.

250 gr.

Tagliolini pasta

Tagliolini pasta with aubergines, Tagiasca olives, tomatoes San Marzano, zucchini, garlic and parmigiano. * (1, 3, 7)

19.80 lv.

250 gr.

Pappardelle pasta with beef filet and artichoke

Pappardelle pasta with beef filet and artichoke, topped with leek and mushroom ragout, chestnut mousse. * (1, 3, 7)

21.00 lv.

240 gr.

Soups and Seafood dishes

Pumpkin soup

Pumpkin, fennel and leek soup with pimento, cumin and pistachios. * (7, 8)

8.90 lv.

260 ml.

Bulgarian tripe soup ''Chef‘s''

Bulgarian tripe soup “Chef‘s” by our original recipe with milk and butter. * (1, 7)

8.90 lv.

260 ml.

Sea bass fillet on beet root mousse

Sea bass fillet on beet root mousse, sautéed zucchini, potatoes and broccoli, topped with “Café de Paris” butter. * (4, 7)

28.90 lv.

250 gr.

Salmon fillet from the grill

Salmon fillet from the grill, marinated with maple syrup and lime, deconstructed lasagna with edamame, pesto and kimchi sauce. * (1, 4, 6, 7, 11)

28.90 lv.

250 gr.

Octopus stew

Octopus stew with fennel, potatoes, olives and cherry tomatoes, topped with octopus bisque. * (1, 7, 14)

26.90 lv.

250 gr.

Classic desserts

Chocolate cake

Chocolate cake with hazelnut crumble and mint stracciatella. * (1, 3, 7, 8)

8.90 lv.

160 gr.

Poached apple with mango

Poached apple with mango, walnut biscuit, cardamom cream and ice cream with cinnamon and ginger. * (1, 3, 7, 8)

8.90 lv.

160 gr.

Vanilla crème Brule

Vanilla crème Brule gratinated with cane sugar served in pineapple. * (3, 7)

8.90 lv.

160 gr.

Fruit cake with chestnut mousse

Fruit cake with chestnut mousse, mango and passion fruit jelly, sand of pistachios and lime. (Vegan dish) * (1, 8)

8.90 lv.

160 gr.

Philadelphia cheesecake “Chef’s”-style

Philadelphia cheesecake “Chef’s”-style, glazed with apricot. * (1, 3, 7, 8)

8.90 lv.

160 gr.

* List of used allergens:
1. Cereals with gluten; 2. Crustaceans; 3.Eggs; 4.Fish and fish products; 5. Peanut; 6. Soybeans and soy products; 7. Milk and milk; 8. Nuts; 9. Celery; 10. Mustard; 11. Sesame; 12. Sulfur dioxide and sulfites; 13. Lupine; 14. Mollusks.

Virtual tour

Sofia, Lozenets distr., 13, Lubata str.

Opening hours:
Mon – Sun: 11:30 – 23:30

Book a table:
+359 896 723 222
v.angelov@chefs-bg.com