Slavic gooweč with chicken (lunch)

Mish-mash (lunch)

Cream leeks soup (lunch)

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.

Spicy shrimp with quinoa, toasted almonds, herbal mousse and aromatic tomatoes / 230 gr.

Caprese cheese tart with cheese mousse, cherry tomatoes and homemade pesto / 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.

Baked French Goat Cheese on Kale Salad, compressed pears with marsala and roasted walnuts / 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.

Tripe soup "Chef‘s" by our original recipe with milk and butter / 260 ml.

Tom Yam soup with shrimps, coconut milk, kefir lime and lemon grass 260 ml.

Taco "Pico de Gallo" with green lentils, curry, avocado, cilantro, tomatoes and sweet potato croquettes. (vegan dish) / 230 gr.

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 tenderloin (Bulgarian) with fresh potatoes millefeuille, sautéed mushrooms and edamame / 260 gr.

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 / 250 gr.

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

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

Crispy duck with Korean Sweet&Spicy sauce on fresh onion, lime and sesame seeds, steamed jasmine rice 250 gr.

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

Pan-fried duck liver on panettone, compressed pears, prune and hazelnut crumble 200 gr.

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

Grilled octopus on warm hummus with fresh herbs, hazelnuts, olives and chickpeas 230 gr.

Udon noodles with smoked tofu, vegetables, chickpeas, shiitake and peanut-lime sauce. (vegan dish) 250 gr.

Sea bass fillet with cauliflower mousse and shrimp bisque 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.

Honey yogurt with figs, caramel sauce and bourbon vanilla

160 g/ml

Chocolate brownie with hazelnut cremeux and iced chocolate mousse 160 gr.

Philadelphia cheesecake “Chef’s”-style, glazed with apricot

160 g/ml

Vanilla creme brulee gratinated in pineapple / 160 gr.

bread

Wholemeal bread