Menu

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Wine list

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Gallery

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Contacts

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Our menu

Salads and appetizers

Homemade - marinated salmon with beets

Homemade – marinated salmon with beets, fennel seeds, daikon pickle with radishes and carrots, bouquet of leaves and mustard dressing. *(4, 10)

21.90 lv.

200 gr.

Veal Tartare topped with Tabasco

Veal Tartare topped with Tabasco, Worcester and shallot, cream cheese with mustard and croutons fatoush. *(1, 8, 11)

23.90 lv.

200 gr.

Pan freid Foie Gras

Pan freid Foie Gras with grapes and Maldon salt, „Gluh wine” sauce and crispy broche. *(1)

23.90 lv.

180 gr.

Gratinated French goat cheese

Gratinated French goat cheese with green fig jam, hazelnuts and bouquet of salads. *(7, 8)

18.90 lv.

230 gr.

Fried potatoes

Fried potatoes with Maldon salt and summer truffle, served with home-made truffle mayonnaise with lemon zest. *(3)

21.00 lv.

220 gr.

Italian burratina cheese

Italian burratina cheese with aromatic cherry tomatoes, roasted cadaif, avocado mousse, marinated green asparagus and Tagiasca olives. *(1, 3, 7)

21.90 lv.

250 гр.

''Shopska Variation''

“Shopska Variation” 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

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

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

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.

Main courses

Steak of celery - confit with truffle

Steak of celery – confit with truffle, mashed parsnip and onion, edamame, truffle sauce with honey, kale chips. (vegan dish) *(9)

21.90 lv.

230 gr.

Tagliolini pasta with aubergines

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

19.80 lv.

230 gr.

French Rooster Variation

French Rooster Variation: Slow-cooked fillet with coriander and lavender, leg stuffed with apricots, hazelnuts and salvia, served on conchliogni pasta with asparagus stew and chicken veloute sauce. *(1, 3, 7, 8)

26.90 lv.

250 gr.

Duck magret

Duck magret on fried Asian rice noodles with crunchy vegetables, ginger, sprouts, onion and garlic, egg flowers and mango sauce. *( 3, 6, 9, 11)

26.90 lv.

250 gr.

Lamb shank

Lamb shank cooked in curry with Provencal spices, on basmati rice with vegetables brunoise and yogurt-curry-spearmint sauce. *(7)

26.90 lv.

300 gr.

Sous Vide pork ribs

Sous Vide pork ribs cooked in orange teriyaki, with sweet potatoes, edamame and “Gluh wine” sauce. *(6)

24.90 lv.

300 gr.

Medallions of Bulgarian veal fillet

Medallions of Bulgarian veal fillet on pea puree, fried sweet potatoes and mustard sauce. *(7, 10)

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.

18.90 lv.

100 gr.

Young calf sweetbreads

Young calf sweetbreads glazed with Jus, garlic, salvia and honey, smoked potato confit, marinated onions and parmesan foam. *(1, 7)

25.90 lv.

250 gr.

Grilled pork meatballs

Grilled pork meatballs on pita bread, homemade “Lyutenitsa”,  marinated pepperoni and French fries. *(1, 7)

18.00 lv.

350 gr.

Beef burger with chorizo

Beef burger with chorizo, melted Chedar cheese, sauce with baked garlic and cappers, caramelized onion with smoked pepper, served with French fries. *(1, 3, 7)

21.00 lv.

250 gr.

Soups and Seafood dishes

Lunch soup

Lunch soup (we serve freshly made soup every working day)

6.90 lv.

280 ml.

San Marzano tomato soup

San Marzano tomato soup with pesto and parmigiano. *(7, 8)

9.80 lv.

280 ml.

Bulgarian tripe soup ''Chef‘s''

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

10.80 lv.

280 ml.

Mulloway fish

Mulloway fish in veloute with Indian curry and coconut, pea stew with ginger and tarragon, wakame chips and fennel vinaigrette. *(4, 7, 11)

31.00 lv.

250 gr.

Grilled octopus

Grilled octopus on confited smoked potatoes and escalivada sauce with dried peppers and almonds. *(7, 14)

31.00 lv.

230 gr.

Classic desserts

Hazelnut sponge cake

Hazelnut sponge cake and sable biscuit, figs, bourbon vanilla and geranium cream, ice cream with green fig jam. *(1, 3, 7, 8)

10.90 lv.

160 gr.

Egg Tart

Egg Tart with nutmeg, cream with tarragon and peach variation, ruby chocolate with macadamia. *(1, 3, 7, 8)

10.90 lv.

160 gr.

Chocolate marble mousse

Chocolate marble mousse and berry fruits, chocolate cake and raspberry short bread. *(1, 3, 7, 8)

10.90 lv.

160 gr.

Vanilla crème Brule

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

10.90 lv.

160 gr.

Philadelphia cheesecake “Chef’s”-style

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

10.90 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