What are the new summer cocktails of Pavel Pamukchiev from Travel Cocktails, one of the best bartenders of Bulgaria. Attention, the video contains spoilers! 😉
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Here’s how it was at the StrEat Fest in Sofia, organized for a consecutive year by Bacchus magazine: Delicious, hot, musical, cool!
Прочети повече ... Read More ...Kelari is far from the hospitality of a typical Greek restaurant. Neither the food, nor the service are as expected, even the compliment dessert is missing.
Прочети повече ... Read More ...A short review of the major moments from the master classes in mixology and the party with the best bars in Bulgaria, organized by Bacchus magazine.
Прочети повече ... Read More ...In a wonderfully decorated hall, with references to the Spanish culture, Picasso style animated multimedia and music from the Spanish-speaking world, were awared the best restaurants in Bulgaria for 2018, at an event organized by Bacchus magazine .
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Read the review and see the video on placescases.com to find out who were the winners.
From this post on placescases.com you will learn if gastronomy is science or art, as well as the names of some cooking techniques.
Прочети повече ... Read More ...I had the pleasure again this year to attend the ceremony Restaurant of the Year for 2018 by Bacchus Magazine. And you know what- the event was on the Birthday Eve of the magazine.The grand dinner on the award ceremony covered all important aspects for a good and memorable experience. According to the Experience Economy theory by Joseph Pine and James Gilmore, the good experiences should be directed as drama in theatres, in which the customer is actually both a spectator and an actor.
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placescases.com was at a wine and sweet desserts tasting ‘Wine with Love Bits’, hosted by the wine gallery SeeWines and dessert house Gavrosh Gourmet.
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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.
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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.
