Rating for Austro-Hungarian Cuisine with David Strhan, Bacchus Dinners at ShowHow by the 5D Sensograph of placescases.com: 4.6 out of 5.

Last visit in November 2017.

 

Saw                        

Felt                           

Heard                     

Smelled                  

Tasted                               

              

See ….

… A smiling young man, David from Slovakia, who already knows what his mission is- to cook deliciously;

… The hall of ShowHow, representing a real culinary theatre;

… The rows with dishes, straight from the entrance, in which David and the diligent guys from Amuse Bouche Culinary School have been plating the starter;

… The abundance of Bacchus Dinners fans – it was full of people and there were spare tables added;

… Christmas tree, no matter it was still November- in ShowHow the mood was already festive.

 

Feel …

… Very cold in the hall at the beginning– then it became warmer, but initially I kept my jacket on;

… Our group of 3 persons was accommodated on one of the spare tables, which were too small, I suspect, brought in from the terrace- we felt too tight, crowded and uncomfortable throughout the evening and only David’s bright mood was able to compensate somewhat;

… The juvenile brightness, radiating from David and the aides from Amuse Bouche.

Listen…

… The most famous waltzes by Johan Strauss– we were prepared for the upcoming culinary spectacle originating from old Europe;

… Two violinists from Quarto Quartet – The Chamber Musicians of Sofia, who performed famous classical works, but unfortunately we could not pay enough attention to them , since David’s culinary works engaged too much our attention.

Austro-Hungarian Cuisine David Strhan Interior

 

 

Smell…

… Flavor of caramel and roasted hazelnuts, amid a pleasant fragrance of spices in the starter Karlovski dumplings;

… The daring scent of celery and the mild one of red pepper in the Hungarian goulash soup with beef;

… Fragrance of herbs in liqueur Tatratea, at the end of the evening;

… Lightly scented caramel in the Kaiser strudel dessert with crème anglais.

 

Taste… 

…. Starter of Karlovski dumplings, with a mousse of mountain cheese (brought straight from Slovakia) roasted quince, roasted hazelnuts and a mix of salads – very aromatic and well-balanced taste;

… Hungarian Goulash soup with beef– with lots of red pepper and a little celery, just wonderful!;

… Duck drumstick confit, with sweet and sour red cabbage, apple sauce and homemade steamed bread, the last in traditional Slovak recipe- a very crunchy bun, a very pleasant duck meat, the red cabbage – fantastic and number one;

… A dessert of Kaiser strudel – very tasty, without being too sweet, with a caramel fragrance;

… Very aromatic white wine from Katarzyna La Bella – Chardonnay, Viognier, Sauvignon Blanc, Traminer 2016;

… Wonderful red wine from Katarzyna La Bella – Cabernet Sauvignon, Merlot, Malbec, Syrah.

Austro-Hungarian Cuisine David Strhan Food

 

I may not have written a long time about Bacchus ‘ Dinners at ShowHow, but I want to assure you that I almost didn’t miss any of the events.

This time we had the pleasure of attending a dinner, the centre of which was Austro-Hungarian cuisine, and the star of the evening was David Strhan from Slovakia. Besides his culinary gift, David has brought in Bulgaria his youthful cheerfulness and a wonderful smile. This boy made a great presentation not only with his food but also with his enchanting positive energy.

The guys from Amuse Bouche helped and contributed to the beautiful presentation of the dishes. Two musicians performed wonderful classical violin music. (To be honest, I feel a little embarrassed to eat when someone presents such nice live music, so I had hard time resolving this inner conflict). I think it would had been better if the musicians welcomed us at the beginning with their live performance and then, when the dinner started, to listen to the waltzes played on the sound system.

Like at every Bacchus dinner there was great wine, but this time it was not different for each dish, and the first white wine was repeated on the soup.

Finally, we finished with a liqueur Tatratea, originating from Slovakia, with a scent of herbs and citruses. Although we’ve been trying this drink for the first time, we liked it a lot.

I am looking forward to the next Bacchus dinner!

A: Sofia, 101 Stanislav Dospevski str.

T: + 359 899 58 30 13

E: showhow@tomeko.bg

For a Google Map navigation to the location of ShowHow, click on the pin in the map and then hit Directions:

1836 ж.к. Левски Г, София, България

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