Lost in Plovdiv

As the colder months set in, Plovdiv’s charm becomes even more captivating, and the seasonal menus of the city’s top restaurants are nothing else but culinary poetry.

This season, the master chefs under the hills are crafting a true feast, combining tradition and modern flavors in the best way possible.

Embark on this journey through Plovdiv's culinary scene, where you will discover restaurants that not only satisfy even the most refined palates but also let you experience the city's spirit in its most delicious form:

Kyu Nove Restaurant

An Italian-Japanese fusion of flavors … Yes, it sounds dazzling and even slightly unusual, but we guarantee the visit is worth it. Everything is fresh and prepared with great skill and passion.

This season, they tempt us with a Surf and Turf variation that includes duck magret in orange sauce with glazed carrots, paired with scallops on a raspberry and black pepper sauce.

For dessert, enjoy poached pear in Chianti red wine with cinnamon and cloves, garnished with ricotta and white chocolate.

Festival

This charming spot has an updated menu, and we promise every bite is worth it.

Their selections include fresh green salads with sautéed marinated pear, baked goat cheese, and a signature dressing, as well as sea bass fillet served on a bed of delicate cashew and cauliflower puree.

Japonica

We take you slightly off the city center to enjoy Asian cuisine with the unique signature of Japonica’s head chef.

Their offer features tuna ramen, shrimp gyoza, octopus, matcha noodles, wakame seaweed, enoki mushrooms, and edamame. This aromatic, heartwarming traditional Japanese soup is perfect for cold days and incredibly satisfying.

For dessert, despite the chilly weather outside - they evoke memories of hot summer days with an irresistible combination of milk chocolate, coconut cream, caramelized pineapple, coconut biscuit, and mango ice cream.

Marbeya

Marbeya restaurant is a combination of modern design with Baroque charm. They’ve prepared a true symphony of flavors in three acts for us:

First Act: Salmon fillet with Sicilian caponata. This traditional Italian dish is iconic to Sicily, with each family having its own unique recipe. Here, the chef presents it as a mix of chickpeas, cherry tomatoes, zucchini, eggplant, basil, carrot puree, olives, and olive oil.

Second Act: Beef tartare garnished with saffron sauce, black caviar, capers, egg yolk, olive oil, mustard, Worcestershire sauce, and onion.

Finale: Porcini Milanese, flavored with blue cheese, Parmesan, butter, and panko breadcrumbs.

Photos: Stela Mantareva