Duo Tartar with shrimps and avocado, octopus ragout with seasonal vegetables, fennel and Philadelphia cheese (150g)

Fresh sword fish fillet with trouflee and mushrooms (300g)

Goat slowly cooked meat from a special selected Boer breed, rised in the the Rhodope mountain, with potatoes and fresh salad (270g)

Risotto with leeks with fresh asparagus, purple carrot and parmesan (320g)

Wagyu burger with oats bread, quail eggs and truffle (380g)

Beef of the Japanese breed Wagyu, raised on the farm "Santa Rosalia", Burgos region, Spain

Kritaraki with squids and ragu from octopus, red and green peppers, tomato sauce (300g)

Author's gyros (380g)

wholegrain flat bread with pork meat Iberiko, confit from red onion, tomato and three types of sauces - soya mayonnaise with truffle, tzatziki with yogurt, аlgae and spicy home made liutenitsa

Spaghetti Alio Olio (280g)

olive oil, garlic, pepperoni and parsley

Decomposed bruschetta of black bread with kvass (280g)

active charcoal, scramble eggs, fresh avocado, buffalo mozzarella and Bulgarian black truffle

Chicken meatballs on top fo spicy hummus with dry tomato (280g)

Pasture raised chicken in cream from white asparagus and taleggio cheese (280g)

Slowly cooked turkey leg meat in red wine negroamaro with colored carrots and mushrooms (300g)

Salad from burrata with truffle dressing (230g)

baby spinach, dry tomato and quince, marinated in dessert wine and honey

Mediterranean topenitza (270g)

tomato, baked pepper, crumbled cow cheese, egg, olive oil dressing, parsley, chili peppers and garlic. served in style typical for Turkey

Fresh salad mix with hummus, grilled zucchini, cherry tomatoes and pine nuts (260g)

Salad Barbabietole (220g)

with fillet from tuna, marinated colorful beetroot, mousse from buffalo cheese and pecan

Salad from cherry tomato, baked peppers, fresh buffalo cheese, cappers and olives Tadjeska (260g)

Marinated artichoke

Houmous with dried tomatoes and pepperoncino (200g)

Mixed bruschetta (5pcs)

страчатела, аспержи и чери домати -филе от риба тон, конфи от червен лук, рукола и мус от биволско сирене -черна багета с активен въглен, рагу от октопод, ндуя, чери домати и босилек -печен патладжан, кедрови ядки и запечено прошуто крудо -чери домати, моцарела, зехтин и босилек

Appetizers, served with freshly baked slices bread (70g)

Italian cheeses and salami served with spicy jam of chili peppers, ginger lime and mint (350g)

Plateau appetizers (350g)

Тарама, Тиро, Домашни Маслини, Хумус със сушен домат, маслини Таджеска, Мариновани горски гъби – микс, Малки червени чушки, пълнени с меко сирене

Classic veal bon fillet tartar with capers, shalot, mustard and yolk (130g)

Baked eggplant with fresh peppers, pine nuts and extra virgin olive oil (200g)

Spiedino di squids (180g)

skewer from marinated in herbs and olive oil squids, polenta, cream from broccoli and colorful chips

Steamed fresh potatoes with mushrooms (300g)

Crispy Greek styled zucchini (220g)

Fresh squids with fresh herbs (160g)

Crispy squids (160g)

Spicy shrimp made on a low temperature in olive oil, peperoncino, parsley and baked bread (200g)

Combined plateau of octopus, shrimp, squid - for two (370g)

Octopus in Galician (150g)

octopus in olive oil and white wine, garlic and red pepper

Papucaki with tuna (300g)

baked eggplant with celery, onion, tomato and fillet from tuna

Cream soup from potatoes and vegetables with crispy octopus (380g)

Cream of chestnut soup and pumpkin soup with rosemary and smoked duck magre (350g)

Author's burger made of horse meat with truffle tomatoes, crispy salad and scrambled eggs (280g)

Slowly coocked calf rib with baked potato and grilled vegetables (380g)

Crispy wild sea bass fillet with potato tatin and cherry tomatoes (220g)

Crete octopus recipe (180g)

with fresh spices, cherry tomatoes and spinach leaves

Spicy octopus with nduja (190g)

typical for Calabria pork meat, cherry tomato and parsley

Fillet from wild catch Pacific Ocean salmon on pan with asparagus, speck and potatoes (270g)

Pizza with beef sausage (30cm)

potatoes, nduja, red onion and rosemary

Capricciosa (30cm)

tomato sauce, mozzarella, mushrooms, artichoke, prosciutto cotto, olives

Formaggi Piemontese (30cm)

aged cheese from the Piedmonte area, cherry tomatoes and salvia

Parmesan and prosciutto (30cm)

arugula, cherry tomatoes, parmesan and prosciutto crudo nazionale

Diavola (30cm)

piquant ventricina, tomato sauce, mozzarella, chili pepper jabanero and mushrooms

Margherita (30cm)

tomato sauce and mozzarella

Spicy salami (30cm)

Neapolitan (30cm)

доматен сос, моцарела, аншоа, червен лук, маслини таджеска

Spaghetti Ubriachi (250g)

drunk spaghetti with red wine Primitivo Puglia in cream from leek onion, olive oil and truffle

Risotto with celery and fresh asparagus, purple carrot and parmesan (300g)

Risotto with prawns, leeks and lemon juice (320g)

Tagliatelle with porcini and fresh truflee (350g)

Author's Bolognese with ragu from shrimps, celery, onion and tomato sauce (320g)

Beef meatballs from Charrole with peperoncini, parmesan and black pepper (3pcs-300g)

Pork bon fillet from Bredas farm and polenta with agaricus (280g)

Horse sirloin steak with rustic potatoes (250g)

Beef steak of whole minced meat with grilled corn and avocado cream (280g)

Mature beef from free-range grazing calves of the Charolais breed at Omaya Farm, Divlya village

Bon fillet from Charolais cattle in pepper sauce and truffle with potatoes and challots (300g)

Mediterranean beef sausage with colorful chip from potatoes and grilled vegetables (290g)

Freshly baked bread from the bakery of Baker brothers

Freshly baked crispy focaccia Pugliese (240g)

Tiramisu served in a chocolate egg (160g)

Provencal dessert with yoghurt, marzipan, Belgian chocolate and dried blueberries (150g)

Combined platter of desserts for two and for four

Author's dessert with natural Belgian chocolate (250g)

blue cheese marinated in orange juice, red and yellow beets and walnut marzipan

Chestnut mousse with quince confit and chocolate truffles (260g)

Creme brulee with marinated in marsala dry figs (150g)