Restaurant Valere is the more refined version of Tams House in Kapana. Behind both projects are Melissa, originally from Peru, and Todor, a true Plovdiv local. 

Even in Tams House, the exceptional skills of these two master chefs were evident, but the luxury of Valere—located in one of Plovdiv’s five-star hotels, Visualiza—and its elevated position on one of the city’s hills with a panoramic view of the Old Town suit them even better.

What did I like and what didn’t I like about Restaurant Valere? Keep reading to find out.

February 2025

Rating for restaurant Velere by the 5D Sensograph: 4.5 out of 5.

(click on the 5 sense icons to fast jump to the details about the experiences associated with each)

 

       

       

       

       

       

 

Experience accents as per the 5D Sensograph:

See a very pleasant interior, with a sense of luxury yet comfort.

Feel polite service, but somewhat indifferent to the food they serve.

Hear pleasant, soft background music.

Smell the herbs in the butter served with homemade bread at the start of the dinner—a good sign of the restaurant’s flavorful cuisine.

Taste both the fish and the pork were wonderfully prepared, and everything served with them matched in taste and presentation.

 

Reading time: 5 min

You don’t have 5 min to read? Then try the fast mode, go only through bold and colored text: 3 мин.

You don’t feel like reading? See the short movie further below: 1:31 min.

 

See in restaurant Velere …

 

… Pleasant interior: comfortable chairs, unique lighting, and original artwork.
… Hanging artificial plants from the ceiling: it’s very obvious that they’re not real.

 

Feel  in restaurant Velere …

 

… Pleasant service, polite, but guests have to prompt for an explanation of what’s on the plate and what techniques have been used. In restaurants with such high-level cuisine, this professional attitude toward the food being served is expected. The waiter couldn’t explain exactly what was katak and what was krokmach in my salad.

Katak is a fermented sheep yogurt-like product with a specific salted milk– acid taste, produced in Bulgaria for centuries

Krokmach is another traditional fermented dairy food, which is made in Northern Bulgaria from sheep’s milk, obtained in the period August-October, when milk is most dense.

… The ongoing issue with water service: I didn’t like that when we asked for water, we weren’t asked for a preference and were simply served Italian water. The next day at breakfast, we found out there was Bulgarian water as well. After all, the customer should have the right to choose, rather than being misled this way. I can imagine if I had asked for a jug of tap water, which is the most normal thing in restaurants abroad. 

… The lack of staff training was evident at breakfast as well: we were given a menu with prices without being told that everything was included and the prices were for external guests. We weren’t told if coffee and tea were included, or any other details. Finally, when we asked if we owed anything, we were told that everything was included in the price of the overnight stay.

 

Hear in restaurant Velere …

… Pleasant, soft music, calm and fitting for a lovely dinner at a great spot. 

Movie-watching time: 1:31 min.

 

Smell in restaurant Velere …

… From the herb-infused butter served with the homemade bread to the well-balanced seasoning of the main dishes, the promise of high-class cuisine is evident.

 

Taste  in restaurant Velere …

… Fish, pork, or vegan– all is good: simply choose whatever you feel like at the moment, and it will be excellently prepared. I tried cod and pork—both were very tender with a wonderful aroma.

… The homemade bread served with the butter at the start and at breakfast at Hotel Visualiza is excellent: with olives, dried fruits, nuts, black, white, sweet—an amazing start to any meal at Valere.

… The sauces and side dishes in the main courses are masterpieces in themselves: the potatoes aren’t just ordinary roasted ones, but slightly mashed and gently seasoned. The broccoli is perfectly charred to avoid being dull and unpleasant. The hollandaise sauce with the cod was like fluffy foam—light and airy.

… The tomato salad was very good: even though it’s not tomato season, and honestly, the tomato itself wasn’t that tasty, thanks to the original concept, everything was in harmony and a delight to the palate—katak, krokmach, green bread sponge, pesto, roasted pepper, and crumbs. A meeting between Mediterranean and Shopska salad. 

 

I would recommend Valere to any fine dining enthusiast, but with a certain tolerance for the service. If the prices seem too high, you always have the option of Tams House in Kapana. The cuisine is by the same talented chefs.

 

How to get to restaurant Velere?

Just use the Google map here by clicking on the red pin of its location and then select directions:

A: TsentarPlovdiv Center, ul. “Angel Bukureshtliev” 15, 4000 Plovdiv

Т: +359 889 12 34 23

Open hours: 7:30-23:00

 

How to book your stay?

I recommend that you check the packages that the hotel offers on their website because they are very affordable. But for your convenience, I have also put a box on booking.com. Compare the prices and choose an option.

Booking.com

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Do you ever wonder how some places differ so much from others in service, environment, and overall experience? This means you are also interested like me in The Experience Economy by Joseph Pine and James Gilmore. I constantly add to my collection reviews about those of them, which practice its principles, regardless of whether intentionally or accidentally. If you are curious to understand which they are, explore the category The Experience Economy.

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