A classic homemade Bulgarian bread, stuffed with feta cheese and topped with toasted white and black sesame seeds. Accompanied with whipped honey butter.

Snezhanka is a cold salad, made out of strained yogurt, diced pickles, fresh dill, baked garlic paste, and sprinkled with toasted walnuts.

A financier is a small cake, flavoured with beurre noisette, usually baked in a small mold.

Bob Chorba is a traditional Bulgarian bean soup, made with Gigante beans. We soak the beans for 24 hours, and then slowly braise them until tender. The final result is a hearty, satisfying soup, filled with glazed veggies like carrot, onion, celeriac, and plenty of herbs.

This course is inspired by a common Bulgarian snack called prazhka (crispy pork fat). Instead of pork fat, we use salmon skin, which we dry out, fry, and finish with seaweed powder and wasabi aioli.

In Bulgaria, kofte, similar to a croquette, is a common dish that can be made from a variety of vegetables and meat. We make ours vegetarian using potatoes, and serve it alongside a fresh parsley pesto.

A traditional Bulgarian stew, kavarma is commonly made using a variety of colorful bell peppers, mushrooms, onions, and some kind of meat. We make ours with chicken, local, seasonal vegetables and mushrooms, and a touch of curried garlic butter.

a semi-frozen, lemon and mint infused granita for a refreshing palette cleanser before dessert.

A traditional Balkan dessert that is similar in flavor to pumpkin pie. Our take incorporates cara cara orange zest, white chocolate, hazelnuts, brown butter, and a crème fraîche sorbet.