On the wooden board, made by a local master, the sirens gathered for the exam -Bulgarian, selected pure, rich and delicious - * cow, * goat, * sheep.Descended from high up in the Rhodope Mountains, next to them quietly negotiates cows * yellow cheese, and matured!
Печена, примамлива червена чушка, флиртува с патладжан, току що от печката възстанал. Страстите охлаждат с с домата, пресен. Любовта им превъзнасят слънчогледовото олио, чесънът и магданозът
only from OLD VARIETIES from BIOdynamic certificate with LIVE YEAST with SLOW FERMENTATION with freshly ground flour on a stone mill / Baked on a stone slab
Ancient and nutritious. Finely ground, boiled * chickpeas, mixed with * sesame tahini. Precisely flavored with several exotic spices, garlic, lemon and olive oil
100g
4.90lv
Salads
All salads are enriched with Himalayan salt. Flavored with a squeezed lemon, a friend with olive oil, coldly separated from sunny olives.
Energy from the earth flowed into carrots and redbeets. The apple-sun gathered, the almond-driving force will give us. Our body and taste will be pleased with the protein aqua faba mayonnaise with fermented nut cheese, parsley, lemon and olive oil.
Protein salad with baked golden tempeh.The green base is classic - iceberg, baby spinach, lettuce. Our pink tomato or cherry adds color and even more flavor. Baked until golden are the fillets ofprotein tempo, our einkorn crackers.The sauce is special - protein, from aquafaba mayonnaise(the water in which our chickpeas are cooked, very rich in protein), nori, red wine, soy sauce, deactivated food yeast.
Various local greens, iceberg, cucumbers, peppers - green. In them, red peppers, radishes, olives have coquettishly settled. Our author's parsley pesto gives them aroma and importance
An ancient recipe for health from the East. Participating fresh green individualists - parsley mainly, more: coriander, onion peppers. Quinoa is for satiety, red coquettes - peppers and tomatoes, for luxury. Where is this old wisdom without garlic ?! To finish - a secret mix of * nuts and sumac sunshine - for taste and color
The traditional South American salad eaten by the Aztecs, and today by all of us. The base is avo8cado, seasoned with lemon, garlic, fresh coriander, onion and for an accent - red pepper
Cucumbers, tomatoes, greens, onions are in the fragrant embrace of roasted red peppers. Also for you are here, natural olives, cheese * cow - from the Bulgarian, tested, with natural leavens, pure additives
It is quite a remix, because of the appetizing, baked potatoes with samardala. Also - fresh green and red lettuce leaves, natural olives, flights with * parsley pesto. The tradition is dictated by tomatoes, cucumbers, green peppers, cheese * cow, from the Bulgarian, tested, with natural leavens, pure from additives
Fresh lettuce, cucumbers and the fragile iceberg have acquired character with a little arugula and golden goat-ribeler cheese baked with a golden crust. Became irresistible in combination with sliced * almonds and sauce of coarse-grained and Dijon mustard, whipped with homemade honey
The Japanese expression has inspired our salad - the words heart and mind are intertwined. Avocados, * soy sprouts, cucumbers, nori and Goma Wakame - the Japanese seaweed of longevity, marinated, crispy, slightly spicy, seasoned with sesame, are comfortably seated on a canapé of tender lettuce and rice noodles. Flavored with mirin, rice vinegar and wasabi
They are cozily curled into a red radicchio leaf - not a few avocados, sun-dried tomatoes, arugula with the slightly spicy company of capers. Satisfying salad ... and because of the whole-grain, baked crackers - from old varieties of wheat, fermented with yeast and drizzled with olive oil. They are sprinkled with samardala
The main role for the Mushroom is assigned. A worthy role, noble, from a Bulgarian, fresh kladnitsa was played. It is beautified with spice make-up. Also in the cast are * Ghee and * Cow's milk, * Lump butter, Olive oil, Red pepper and Garlic
The production of tripe soup is played again, the make-up is masterful - strong with spices, but without any animals in it. Only with the selected characters - Kladnitsa fresh, * Soy milk, Olive oil, Black pepper and Garlic
Once steamed, the potatoes are playful,briefly in the pan, with the amber * ghee begin tothey jump, they want to distract its color. They are addedaromatic herbs, seasonal greens, garlic. In the substratefrom the useful protein aquafab mayonnaiseserved.
We have diversified the traditional sarma with dock orvine leaves, brown rice, carrots, onions, marinatedbeets with spices - cumin and coriander, black pepper,salt and garlic. The sauce is noble and appetizing - with coconutmilk, lime, white pepper and salt.
In order to preserve vitamins and stay crispy - for a short time in the pan the vegetables will dance with jumps.caught - carrots, peppers, peas, * soybean sprouts, zucchini. And homemade * tofu is included, now with a drink - with mirin, Japanese * soy sauce and * sesame oil, added at the end.
Favorite dish on the Bulgarian table! And with products as they once looked at them.We prepared it with beans and dried peppers of the grandmothers, flavored with onions, savory, fenugreek,mint, paprika. The sauce is special - vegan mayonnaise with a little mint and black pepper
Goat cheese "Ribler" lay down next to a juicy seductress - the red strawberry, laughing. Roasted hazelnuts areroll for a taste feast. Freshness - arugulagives, and mint and thyme - add flavor. Juicinessthe sauce gives them - the balsamic is balanced with agave
The specialty - tempter! Site fillet, marinated with red wine, soy sauce, thyme, black, red pepperand garlic. With garnish - melting homemade potatoesmashed Rhodope potatoes with a character of bakedonions and oregano. Served with fresh, green salad.
The princess from Strandzha mountain, amidst a lush green salad forest, is sitting nobly on a sourdough slice of old cereals. Mushrooms gathered in themselves - kladnitsa, mushroom, more - cashews, dried sun tomatoes, lentils, red beets, onions, butter and cheese. Revered by the pharaohs and among the Roman legions, the court sage spreads its fragrance
Lentils with oriental rice. Lentils - beluga, rice is Basmati. An important role is played by the appetizing sumac and fresh coriander. They also gave their support - dill, parsley, fresh tomatoes, noble olive oil. Cedar nuts, artistically scattered and fatush salad, near - east typical
On a bed of fragrant Basmati rice lies a temptation - a colorful palette of edible trees - broccoli green, carrots with paint, golden cashews. Dill, onion, garlic, ginger, released aromas in amber ghee and coconut milk
Steamed alone, the potatoes are surrounded by a whole, rich entourage: parmesan, yellow cheese, butter, cream, a bouquet of aromatic cheeses: melted, blue, sheep, cow, goat. Already gained self-confidence, wished a tan, baked we will present them to you, even with parsley jewelry decorated
It is clear - here the most important are Indian spices. Then - with ghee at hand, lentils - beluga, rice is basmati, steamed. They also add importance - Indian curry, dill, raisins, ginger, coconut shavings. Fresh tomatoes interfere with balance and freshness
The tender, protein tofu acquires a strong character as soon as the roasted red pepper has settled next to it. In white wine and our author's tomato sauce, the juice puts aromatic mushrooms with onion, olive oil, savory and parsley. You can also order hot, a lot of it goes
Homemade tofu in curry sauce and coconut milk dipped. Passion and fragrance has acquired. Next to the transformed vegetables in a saucepan is covered. Ah, the rice peeks shyly, from the side. He wants him too - someone to push him into the chatty company.
The worldview has changed, the burger in our country is not inferior in taste to its famous version. But, it is lighter, useful, clean - from mushroom, mushroom, spice secrets, red beets, butter and cheese, cashews, sun-dried tomatoes, lentils and onions.
The loaf - according to a classic Latin American recipe, is baked on a plate, and next to it, crossed leaves - is a salad. But, it is only a house for the inhabitants important. Stewed (c) but, in it are gathered - black beans, red onions, peppers, fresh coriander, cumin, Basmati rice, steamed and refreshed with our author's tomato sauce
Masters, definitely! Wine kebab is a competition, but here the kebab is the noble tempeh, with a fragrant sauce, tasted abundantly next to the potato canapé. Red wine is added to the sauce, leaving bright, delicious memories
Тук е свръх полезното Темпе, пък и домашно, пък и с кехлибарена окраска, нарисувано от Гхи-то и виното чер- вено. Тук е и ароматният ориз басмати, на парата сварен - в къри пастата и кокосовото мляко е задълбочен
Um, the Italians will envy us! The host is the original Italian variety of rice - Arborio. Invited to a culinary party, intoxicating your senses, wild mushrooms in our forests collected by our famous expert: a mushroom, a crow's foot and a bride. They are sprinkled with cream and drunk with white wine. And in the whirlwind of the dance for the palate are - thyme, parmesan and our pasta from the Bulgarian black truffle, from our experienced mushroom gathered in the Sofia Balkans
350g
23.90lv
Pizza and Pasta
All the countertops here are created, according to their own recipe, baked on a stone plate. With leavened dough from organic certified old cereals.
On a scarlet base of the created, tomato sauce, spread noble - soft white * tofu and fragrant * pesto with parsley, in harmony with zucchini, green and redpeppers. Served with chopped tomatoes and green arugula.
A spectacle of aromas of wild mushrooms, in the native forests collected by our famous expert: mushroom, crow's footand the bride. A bride mushroom, if it has not grown, with a well, ours, we will replace it. Maybe a little mushroom for a gadget on our tomato sauce. Fresh onions andyellow cheese cows accompany the pasta that wewe make - from the Bulgarian black truffle, from our experienced onemushroom collected in the Sofia Balkans
The caviar is delicious, in fact, here are ground, kalamata olives mixed with red peppers, driedtomato and selected spices. Combine well with* yellow cheese from cow's milk, and settled on top of itfresh company and chatter - tomatoes, fresh, chopped, with garlic and basil, fresh onions. The capers arecrushed to release their taste buds and olive oil, we have masterfully infuriated.
Any relatives on * swamps, sourdough, ancienthave gathered - * the white cheeses of the Bulgarians, matured. Also: our yellow, ripe * yellow cheeses andguests, foreign for spice, some of them - with its blue color and with its more spicy aroma.
From soy milk is created, fermented, like cheese from animals. But it remains almost fat-free, and with all the necessary protein. Soft, tender, thirsty for spices
The protein vegan mayonnaise, created from the water in which the Bulgarian, purely grown chickpeas are boiling,mixed with apple cider vinegar fermented with honey, freshlemon, mustard and salt.
For salad it is indispensable, from two types of mustard, two balsamic vinegars, homemade honey, purely collected
50g
2.70lv
No One is Greater than the Bread
HAND CRAFT BREAD only from OLD VARIETIES with BIOdynamic certificate with LIVE YEAST with SLOW FERMENTATION with freshly ground flour on a stone mill BAKED ON A STONE SLAB
He comes to us from Borjomi - a city famous for its healing mineral water in southern Georgia. Especially useful for the intestinal tract, liver, pancreas and in impaired metabolism
From an ecologically clean area in the Western Rhodopes. There are only three mineral springs in the world, whose water is close in composition, taste and qualities to that in Mihalkovo: Vichy in France; Borjomi; Fachingen in Germany. in Georgia
Freshly squeezed fruit juice, with the addition of fresh, green herbs, with honey or raw brown sugar. Every day surprises us with its taste, ask what it was created today
A live drink whose history dates back to around 2000 in Asia. Fermented, naturally carbonated beverage, a strong probiotic of tea leaves and kombucha crops. With papaya, mango, ginger and mint
The company has been a startup since 2002 - the work of two friends from Hamburg, who decided to make a healthier and more environmentally responsible alternative to well-known soft drinks. Ingredients, aromas and colors are natural - real fruit juice, cola seeds, real vanilla, real caffeine
Classic light (lager) beer without any additives - non-alcoholic: made by the old technology of dry hops from kraft brewing (adding a special variety of spicy hops after fermentation) and on the other - unfiltered beer of traditional German Zwickel ( Zwickel) - a variety of Keller (light Lager beer), but is carbonated and weaker. Alcohol: 0.45%
German beer of the Lager, Pilsner type (clear, pale golden color). It is produced only in the city of Radeberg, Germany, which guarantees the same taste. soft water from its own well. Alcohol: 4.8%; Dry matter: 11.5%
Fastfood+ 