Talents

Party in a Plate: Kitchen House Party
July 24 |  7:00 PM | Talents Restaurant
What happens when you take the memory of your favorite house party, add a pinch of chaos, a generous dose of humor, and turn it into a fine dining experience?
Welcome to the tastiest house party you've ever been to – full of music, energy, surprises, and a four-course menu where each dish captures a different moment of the night – from the early chatter and cocktails to dancing in the kitchen, all the way to that one last bite to say goodbye.
 Imagine that charming summer house of a friend – cozy, a little quirky, and just beautiful. That’s exactly how the evening will feel.
 Leading the kitchen are Kristina Vancheva and Sven Lojo, students from HRC Culinary Academy, who, along with their teammates, will take you on a journey full of flavor, fun, and feeling.

 Menu:
Amuse-bouche:
/ Harissa meringue, lemongrass gel, jalapeño–cucumber granita, mezcal foam /
Cold starter:
/ Sea bass tartare, preserved lemon mousse, pickled purple carrots and radishes, purple carrot & orange cream, vermouth sauce /
***Vegetarian option: / Kohlrabi tartare /
Hot starter:
/ Potato, Bloody Mary gel, couscous, sweet potato tuile, basil air, olive /
Main course:
/ Grilled octopus with mezcal glaze, artichoke, corn ribs, fava bean purée, preserved lemons, beef strands, fermented blueberry ketchup /
***Vegetarian option: / Glazed asparagus, ..., ..., ..., ..., leek, ... /
Dessert:
/ Fruit ceviche with three types of peaches, roasted almond ice cream, butterfly pea tea, gin and grapefruit /
***
 Seats are limited, so don’t wait too long to book. Let’s spend a summer evening together – one you’ll keep smiling about long after the last bite.
 

The Burnt Dinner
Prepared by Veronika Georgieva – third-semester student at HRC
August 1
Talents Restaurant
Cover price: 119 BGN
They say cooking is an art – but what happens when the flame goes too far?
The Burnt Dinner is a culinary experience where every dish proves that flavor doesn’t fear the dark. Veronika Georgieva invites you to discover how even the burnt can become refined when guided by skill and intention.
Menu:
Amuse-bouche:
/ Aerated yogurt with roasted red pepper and popped padrón /
Cold Starter:
/ Smoked tomato consommé
with zucchini parisienne and roasted cheese in burnt butter /
Hot Starter:
/ Glazed sweetbread
with soy velouté, black gnocchi , and cherry reduction /
Main Course:
/ Smoked cod fish
with spinach and basil veil , ginger gel, gratin carrot , and black garlic crumble /
Pre-Dessert:
/ Bonbon with burnt apricot and rum toffee /
Dessert:
/ White chocolate mousse with smoked herbs
and green fig center and sorbet fig leaves /
Expect a menu that defies expectations and turns char into charm. 

Kids Table – Your Childhood, Served on a Plate
August 14th, 7:00 PM
Restaurant Talents
Official exam dinner by the students of HRC Culinary Academy
Limited seats – reservation required
One of the most anticipated moments of the year is approaching — when each guest holds a scorecard, and around the “round table,” we welcome guests who will share their professional feedback with our students at the end of the evening.
Take a trip back... to your 6th birthday. Party hats made of cardboard, a table full of fried dough balls, macaroni and cheese, and the biggest drama of the night — who gets the toy from the Kinder egg?
On August 14th, we’ll all sit together at one big table to revisit that feeling — childhood. On your plate, there will be flavor, memory, and surprise. We’ll laugh, we’ll guess “What is this dish? Wait, it smells like…”, and we’ll travel back to grandpa’s village shop, the school kiosk, and mom’s kitchen.
The HRC students won’t just cook dinner for you — they’ll serve you a nostalgic six-course story + the most delicious bread, inspired by their own childhoods.
Each dish will represent a student’s national background, reimagined through the refined lens of professional culinary training.
There’s no menu (yet), but we do promise this: you’ll leave full, happy, and smiling.
And maybe with a small boza stain on your shirt — out of joy, not by accident.
We guarantee you an evening full of nostalgia, comfort, and childhood delight.
Whether you’re a Lucky Boy or Lucky Girl – you’ll only find out if you show up

Tour of Croatia – A Signature Dinner by Chef Sven Lojo
August 4 | 7:00 PM | Restaurant Talents
 Price: 119 BGN per person
Join us for a culinary journey across Croatia, curated by Chef Sven Lojo – a third-semester student at HRC Culinary Academy. Explore six iconic regions of the country through a refined six-course tasting menu that blends traditional flavors with modern culinary finesse.
Menu:
Amuse | Slavonia
Red umami spread, white cheese, fermented bread and sauerkraut leaf
Cold Starter | Kvarner
Octopus carpaccio with tomato broth, grilled fig, spicy cherry gel and herb crisps
Hot Starter | Istria
Grilled scallop with truffle foam, Malvasia wine sauce and sage-fennel tuile
Main Course | Dalmatia
Grilled red snapper or scorpion fish, zucchini purée, sautéed vegetables, red wine sauce, pomegranate and morello cherries
Pre-Dessert | Dubrovnik
Orange liqueur ice cream with honey tuile and orange crumble
Dessert | Samobor
Traditional Samoborske Kremšnite
Seats are limited!