Fresh spinach salad with hummus of chickpeas and tahini,with mustard dressing , croutons and caramelized shallots fattoush / 230 gr. (vegan dish)

Fritted crispy calamari on a bunch of leaves, celery and peppers seasoned with spicy- sour garlic dressing / 230 gr.

Burratina with Bulgarian tomatoes, avocado mousse, Tagiasca olives and balsamic vinaigrette / 230 gr.

Warm champignons on fresh salad with crispy iceberg, young spinach, fine vegetables, parmigiano and balsamico vinaigrette / 230 gr.

Shepherd's salad "Chef's" with roasted yellow cheese, mushrooms, prosciutto chips, Taggiaska olives, egg, roasted pepper, tomatoes, cucumbers and cream cheese. / 250 gr.

Crispy falafels with yogurt sauce on tabouleh salad with bulgur, parsley, mint, tomatoes, raisins, red onion, fresh onion and lemon. / 230 gr.

Glazed goat cheese on a bouquet of leaves, spicy sesame seeds, roasted cashews and strawberries / 230 gr.

Appetizers - variation: Avocado cream with peas and mint, cheese mousse with olives and peppers, hummus / 350 gr.

Tripe soup "Chef‘s" by our original recipe with milk and butter / 280ml.

Tom Yam soup with shrimps, coconut milk, kefir lime and lemon grass 280 ml.

Black Angus ribeye steak from free-range calves in the Apriltsi region, served with homemade potato chips and balsamic sauce (please write in comment, approximately тhe weight of the stеak, THE PRICE IS FOR 100 gr.)

100 g/ml

"Adana kebab" lamb with kioupoolou spread, Pita bread, yoghurt with levurda, crushed red onion with parsley, lettuce and lemon / 260 gr.

Veal fillet (Bulgarian), on sweet potato muslin, broccoli and spelt risotto / 260 gr.

Veel sweetbreads with mushroom ragout and ground apple puree topped with truffle olive oil 240 gr.

Crispy duck whith Korean sweet&spicy sause on fried rice noodle whith vegetables and egss, steamed jasmine rise / 250 gr.

Beef tenderloin tartare with capers, shallots, french fries, garlic bruschetta and Remulad sauce / 230 gr.

Grilled Beef burger in broche with Cheddar cheese, Remulad with pickles, barbecue sauce, iceberg and crispy onion served with fries 300 gr.

Traditional pork meatballs from the grill, with ljutenitsa spread and fries 280 gr.

"Miso" eggplant steak, "Biryani" cauliflower couscous, roasted garlic mayonnaise (vegan dish) / 230 gr.

Pork bon fillet with matcha, chicory, carrot puree, grilled broccoli and retro mustard sauce / 260 gr.

Bone marrow, roasted with herbs, served with crispy bruschettas / 500 gr.

Duck liver "FOIE GRAS" in a pan, Easter bread chips, banana mousse and chocolate-pineapple / 200 gr.

Fresh asparagus with parmigiano on Mornay sauce with cheese / 250 gr.

Grilled sea bass fillet with octopus and sun-dried tomatoes stew, parsnip puree and saffron Veloute-sauce / 260 gr.

Pad Thai rice noodles from the WOK with prawns, squid, fresh broccoli and peppers, egg, ginger, sprouts, fried peanuts and Thai sauce 300 gr.

Thai curry with scallops, prawns, water chestnut, bamboo, coconut milk and lime, served with steamed jasmin rice 250 gr.

Grilled octopus on pea – mint puree, cherry tomato sauce with tarragon, hogweed, shallots, olive oil, honey and lemon / 230 gr.

Black Forest cake with cherry ice cream and pistachio

160 g/ml

Philadelphia cheesecake “Chef’s” style, glazed with apricot / 160 gr.

Millefeuille with garden strawberries and ice cream with strawberries

160 g/ml

“Portokalopita” with homemade vanilla ice cream

160 g/ml

Vanilla creme brulee gratinated in pineapple / 160 gr.

bread

Wholemeal bread