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SEE WHICH WERE THE BEST RESTAURANTS FOR 2017 IN BULGARIA ACCORDING TO BACCHUS MAGAZINE

Rating for the event Restaurant of the Year 2017, Bacchus Magazine by the 5D Sensograph of placescases.com:  5 out of 5.

29 March 2018.

 

Seen                5 hearts from the 5d Senzografa of placescases.com/5 hearts by the 5d Sensograph of placescases.com    

Felt                 5 hearts from the 5d Senzografa of placescases.com/5 hearts by the 5d Sensograph of placescases.com                

Heard             5 hearts from the 5d Senzografa of placescases.com/5 hearts by the 5d Sensograph of placescases.com        

Smelled          5 hearts from the 5d Senzografa of placescases.com/5 hearts by the 5d Sensograph of placescases.com    

Tasted            5 hearts from the 5d Senzografa of placescases.com/5 hearts by the 5d Sensograph of placescases.com

 

See….

…. Beautiful mini transport colored balloons with helium above each table, which as if ready to take us to the world of the Gourmet;

…. A notable start with an appetizer of fat from the East-Balkan pig, topped with crispy sour cabbage,  inside with beet gel and boletus powder, served on a segment of real bone, placed on a pad of straw and pine twigs, garnished with smoking dry ice- author Valentin Ivanov, from my favorite Cosmos restaurant;

…. An impressive black bread by Bakers Brothers, made with activated charcoal- incredibly tasty, did not resist and ate it all, blame it on Presian Petrov 😉;

…. Presentation as a painting of the dessert “Napoleon” by master- painter Pavel Pavlov- artistic splash of dark chocolate, beige ball of almond parfait with caramelized white chocolate, next to it chocolate sandwich from chocolate with the matcha tea, yuzu citrus and ginger, covered with  a golden chocolate crust.

 

Feel ….

…. The curious expectation of people to see and experience every subsequent surprise, to hear the winner in each subsequent category;

…. Timely serving of the dishes and pouring of the drinks- everything was delivered just in time, our needs of additional water always satisfied, very good service by the waiters;

…. Pleasant light crispiness of the chocolate by Pavel Pavlov in dessert “Napoleon” and in the sweets, given away as complements in the end- incredible chocolate, even Pierre Marcolini can envy him.

Hear….

…. Vili Stoyanov’s jazz band- very nice live jazz , great pleasure for the ear;

…. The joyful praises of the winner restaurant teams – we all rejoice for those people who give so much of themselves and so rarely receive true recognition.

Smell….

…. The most memorable fragrance  tonight was the matcha tea in dessert and the sweets of Chef Pavel Pavlov- definitely some of the brightest stars on the menu tonight were his creations;

…. The aroma of the tiny cubes of boletus mushrooms in the vegan appetizer of seasonal vegetables, herbs jelly, celery and fennel cream, sprinkled with warm consume of wild mushrooms- author, the incredible master of Vegan Simeon Petkov, who developed in France these fine culinary manners;

…. Bay leaves and caramel in the cocktail Semela, served with the first appetizer, consisting of vodka Beluga Noble, Ancho Reyes Liquor,  lime and chocolate bitters, and the special homemade syrup of caramel and bay leaf-this wonderful masterpiece was prepared by the chief bartender from Cosmos , Kiril Hadjiev.

 Taste ….

…. The brightest star on the menu for me was the Sea devil, with sesame, snow peas, celery, almond, which was gently bathed in the foam of yuzu and champagne- an exceptional combination of fine aroma, airiness of the foam, crispness of the soted snow peas and almonds, taste of light fish , melting in the mouth- this feast on the palate owes to Chef Lyubomir Todorov from La Casa in Sofia, who is also the author of the menu of my favorite hotel Yastrebets Wellness and SPA in Borovets;

YASTREBETS WELLNESS AND SPA- MY ANNUAL SKI VACATION AT BOROVETS, BULGARIA

…. I did not like so much the baked pigeon by Chef Veselin Kalev from Hotel Rila – the aroma and texture were not my taste;

…. Chief Emil Minev from Le Cordon Bleu, London had prepared us an interesting Black Angus rib, with Timut Pepper from the Himalayas, which has a natural citrus fragrance;

…. Very nice red wine from central Macedonia Tikves Bela Voda, varieties Vranec & Plavec- wonderfully supported the Black Angus rib;

…. Mercilessly for our figure was offered another bread from the  Bakers Brothersthis time white, made with yogurt and honey, from freshly ground spelt.

 

 

Every year I attend the event of Bacchus Magazine Restaurant of the Year, which takes place at the SEC in Paradise Center, Sofia. It is always exciting, increasingly well organized, increasingly surprising with the menu and star appearances of chefs.

We were welcomed  at the entrance with a glass of Veuve Clicquot. Cocktails and whiskey Chivas Regal were also offered.

I could not try the catering by Red Devil  because no waiters offered me anything. But I tried out some of the greaves that a smiling young man was giving out on the terrace, very originally served in a paper cone, as popcorn was sold in the old days. Each such cone was tied with a helium balloon and at every purchase it to fly s rope was cut to let it fly high in the sky. These greaves had a taste rather of pombeer with a slight flavor of greaves, but were extremely tasty and fun crispy.

This year the new element, which surprised me very pleasantly was the jazz band of Vili Stoyanov. He created a very nice background for the whole experience.

As the best debutante of this year’s award were aEstivum from Zornitsa Estate, near Melnik. They also received an award for the wine list. They deserve it because they are an exclusive restaurant, with a very interesting cuisine by Chef Vasil Spasov.

In the category New Wave and Gastrobar, i.e. places where you can drink wine and have some good food, the winner is my favorite  Grape Central, which is  the restaurant, where you can try as many types of wines- they would open  bottles for you and offer by glass, and tell you about them. The other restaurant that won was Jasmine-I haven’t been there yet, but I’m going to do it anytime soon.

GRAPE CENTRAL – THE LARGEST VARIETY OF WINE BY BOTTLE AND GLASS IN THE CENTER OF SOFIA, BULGARIA

Restaurant readers winner became Pavazh. Next trip to Plovdiv, I’ll stop by.

The delicious places are L ‘ Etranger and Da Massimo. I tried to visit the latter, but on the phone they acted strange and I gave up making a reservation.

The Original cuisine award went to one of my favorite restaurants ANDRe and Nicolas 0/360. I haven’t written yet for the second, even though I visit them from time to time. I owe them an article.

ANDRe – IN A NEW HOME, WITH NEW MENU, BUT STILL REMARKABLE, SOFIA, BULGARIA

Sustainable  practices award by Metro went to Bagri- I really liked it there. I will write my review for them soon.

Best service award belongs to Before 10– this is an amazing place, tasty, cozy, really with good service. They deservedly having every year a prize.

BEFORE 10- CONTEMPORARY INTERPRETATION OF TRADITIONAL BULGARIAN CUISINE , SOFIA, BULGARIA

The other winner was Este. They’re not my favorites-after a celebration on 8 March I had stomach troubles.

Best team winner is Cinecitta Osteria Italiana. It’s nice, it’s going to be a long time nice since they’re owing it to their team.

And again for my favorite restaurant Cosmos– they have a prize for Modern cuisine. Well done, Chef Bojkovski!

COSMOS – KEEPING THEIR FIRST PLACE IN MY 5D RANKING, SOFIA, BULGARIA
COSMOS- BOUTIQUE GOURMET CUISINE BY GEORGY BOIKOVSKY, WITH FINE TASTE AND PASSION, SOFIA, BULGARIA
COSMOS- EXTRATERRESTRIAL SYNCHRONICITY BETWEEN CREATIVITY OF INTERIOR AND CUISINE, SOFIA, BULGARIA

Finally we received complements from the sponsors and also superb hand-made candies from Chef Pavel Pavlov!

So, next year again I am visiting Restaurants of the Year. I am now looking forward to the new awards for the best restaurant of Bacchus.

To explore more reviews about places and events in Sofia, Bulgaria and the world visit placescases.com

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