Zemun is a district of Belgrade, but only since 1934. Previously it was an independent city, part of the Austro-Hungarian Empire, and at some point of Croatia. There’s a specific architecture, steep cobbled streets and even a tower from ancient times that seemed to pore the sky with its sharp peak. It is situated on the Danube river. For this reason, the coastal street is full of pubs. One of them is the fish restaurant Saran.
The Greek restaurant Kelari in Dragalevci, Sofia was much recommended to me and one Sunday, on the move we decided to have lunch there with my family. Unfortunately the food there was not delicious as expected and did not come close to what we are accustomed to in other Greek restaurants!
In our beloved city of Plovdiv, our favorite restaurant is Pavaj, which means paving. You will definitely come up to it if you walk around in Kapana.
Hemingway was recommended to me as one of the best restaurants in Plovdiv. My first interaction with the staff left a brilliant impression on me.
Franš (Fransh) is such a restaurant in Belgrade where you know from the entrance that you will eat very tasty there in a really cozy atmosphere. Be careful, thought, not to overeat and get too much full!
I am constatly attracted to Karmare restaurant to see what new has George Boikovski invented and cooked. Something like Spring from parsnip and nettles or lacto shiitake and hazelnuts in a cream soup of roasted cauliflower. Yummmmy!
A belated review, but it’s never too late to share the impression of such a wonderful place as Shang Palace at Shangri-La hotel.
A belated review, but it is never too late to share the impression of such a wonderful place as the restaurant IndoChine.Every time we travel to Singapore, we visit it. We like its cuisine because of the original interpretation and presentation of Asian cuisine, mixed with western style, and also because of the accompanying jazz music.
We joined for an evening with a tasting of wines from South Sakar, but actually I think the accent shifted to tasting of the master culinary skills of the new Chef in Bistrello, Vladimir Todorov.
Since I couldn’t write about Karmare restaurant briefly and concisely, the current story appears to be the second part of my review about them. In the first part, I explained what its name meant. I told about the first 5 courses out of 9 in total from the menu we tasted, about the restaurant, the team and the main composer of this progressive Bulgarian gourmet hit- Chef Georgy Boykovski.
If you know what the last 3 digits in the tel. number of the restaurant mean, you have good knowledge of Bulgarian history? Share it in the comments.