Talents

Greek Brunch | by Chef Stefan Stoev 
Talents Restaurant
July 11 & 12
11:30 AM – 3:00 PM
Our culinary journey takes us this time to Greece – the land of olive oil, the sea, and the philosophy of “Nothing in excess.” Leading the way is Chef Stefan Stoev – the restaurant’s sous chef and an instructor specializing in fusion cuisine and modern techniques. Chef Stefan has been an indispensable part of Talents’ kitchen team for two years now.
This Greek brunch teaches us to live like the Greeks – with respect for ingredients, a love for simplicity, and a festive spirit in every dish.
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Menu
Starters
Avgolemono soup with shrimp, mussels, white fish, lemon emulsion and herbs – 16.60 BGN
Lakerda – salt-cured bonito marinated in herbs and olive oil,
served with pita bread – 14.60 BGN
Tarama salad espuma with fresh greens, olive oil and marinated Greek olives with herbs and citrus – 12.90 BGN
Sourdough toast with fava bean mousse, grilled halloumi and caramelized onion with mastiha – 16.90 BGN
Mains
Kokoretsi with lamb, fried zucchini and classic tzatziki – 21.90 BGN
Souvlaki skewers with homemade pita bread, tzatziki, marinated vegetables, fresh oregano and lemon – 19.90 BGN
Poached sea bass, mussels with ouzo, skordalia foam with almonds and crispy sea asparagus – 23.90 BGN
Dessert
Kataifi with feta mousse, oranges and pistachio ice cream – 10.90 BGN
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“Nothing in excess” is more than a Greek motto – it’s an invitation to live with balance, respect, and pleasure.
Live like a Greek!
Let this brunch be your island of flavors and gatherings this summer.

American BBQ Brunch | by Chef Luben Koychev 
Restaurant Talents
June 27 & 28
11:30 AM – 3:00 PM
The next stop in the Brunch at Talents series takes us across the ocean – to the heart of American cuisine. And behind this inspired culinary journey stands none other than Chef Luben Koychev – the head chef of Talents and a master of conceptual cooking.
His special brunch menu blends iconic American flavors with the precision and style of Talents. Expect bold aromas, daring combinations, and a deep culinary philosophy.
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Menu
Starters
Cobb Salad with avocado, eggs, bacon, blue cheese and wine vinegar dressing – 12.60 BGN
Waldorf Salad with apples, celery, walnuts, grapes and mixed fresh greens – 11.60 BGN
Shrimps on newspaper with Old Bay spice mix, lemon and herbs – 24.90 BGN
Mains
Three Sisters Stew – vegan casserole with tomatoes, beans, corn and zucchini – 15.90 BGN
Mac’n Cheese – pasta with cheddar and mozzarella, baked with crispy breadcrumbs – 17.60 BGN
New York–style hot dog – beef sausage, traditional onion sauce, pickled cabbage, medium spicy peppers and steamed bun – 16.90 BGN
MAGA – double cheeseburger in sourdough brioche, Longhorn beef, pickles, onion rings, smoked sauce – 28.60 BGN
Dessert
Boston cheesecake with chocolate glaze and fruits – 10.90 BGN
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“All great change in America begins at the dinner table.”
— Ronald Reagan
This thought from Reagan is more than just a quote. It reminds us that the most important conversations don’t start in offices — they begin at the table. Where we share our day, pass on values, shape character, and sow the seeds of what we later call society.
Let brunch be more than just flavor — let it be a moment for genuine connection. 

Red Hot Chili Peppers Dinner at Talents 
June 25 | 7:00 PM
The price is 139 BGN per person
Spicy, bold, and full of culinary rhythm – join us for a special night inspired by the flavors and energy of Red Hot Chili Peppers!
The menu is crafted by Chef Petya Tsankova, a graduate of HRC Culinary Academy and a key part of the Talents team for the past 5 years. Her style is inspired by a love for baking, balanced flavors, and true craftsmanship. 
Menu:
Amuse
Compressed watermelon in tequila, orange and jalapeño, with crème fraîche and chipotle powder
Sharing Plate
Padrón peppers with sea salt and balsamic vinegar
Cold Starter
Peruvian-style shrimp with red onion, aji amarillo
cream, citrus vinaigrette, crispy chili and fried corn
Warm Starter
Raviolo with Nduja, Calabrian peppers, stracciatella mousse, roasted tomatoes and pine nuts
Main Course
Slow-cooked chicken fillet glazed with nam pla and bird's eye chili, basil gel, steamed jasmine rice infused with lemongrass and kaffir lime
Pre-Dessert
Bellini and Nora Pepper
Dessert
Piri-piri chili and cardamom ice cream, mango purée, pomegranate, peanuts and honeycomb
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For those who aren’t afraid of spice and love food with personality.
A night where every flavor brings energy, every aroma sets the mood, and every bite inspires.

***EXPECT THE RESTAURANT TO CONTACT YOU REGARDING THE PAYMENT METHOD***

When the olive becomes a muse… nights like this are born. 
On July 9, we invite you on a culinary journey from root to fruit — with the olive as the star and inspiration that reaches all the way to... the dog. 
Yes, you read that right — Kristina Vantcheva, a young culinary talent from HRC, draws inspiration from both the Mediterranean  and her loyal kitchen assistant — the four-legged Olive, named (naturally) after her favorite ingredient. Olive adores cooking, guests, and anything involving attention, aroma, and at least one brioche that lands on the floor.
And the menu? A small symphony of seven dishes, each dedicated to a different olive variety —
from the delicate Castelvetrano in an amuse-bouche with chicken liver and cherry jam,
to the surprising Koroneiki in duck hearts with orange foam,
and the smoked mascarpone with Arbequina to finish.
There’s also an artful active artichoke with cashew cream for vegetarians,
and an entrecôte with truffle mousseline for those who like the heavy artillery. 
The Menu:
Amuse-bouche:
Chicken liver, cherry jam, homemade brioche, And… the olive is
“Castelvetrano”
Cold starter:
Zucchini, marinated radishes, young peas, And… the olive is
“ Taggiasca”
Warm starter:
Duck hearts, orange foam, root vegetables, And… the olive is
“Koroneiki”
Main (vegetarian option):
Artichoke, cashew cream, air from seasonal herbs, And… the olive is“Kalamata”
Main(meat):
Entrecôte with truffle mousseline, pancetta, cognac jus, And… the olive is “Kalamata”
Pre-dessert:
Mulberry, crispy yogurt, olive oil sorbet, And… the olive is “Picual”
Dessert:
Basil financier, wild strawberry jam, smoked mascarpone, And… the olive is “Arbequina”
When: July 9, 2025
Where: Talents Restaurant, Sofia
Price: BGN 129 per person (seven-course menu)