Talents

Hungarian Brunch at “Talanti” with Chef Viktor Moldován – Celebrating Goulash Day! 
 Talanti Restaurant, HRC Culinary Academy
 April 25 & 26 |  11:30 AM – 3:00 PM
 April 25 is Goulash Day – celebrating Hungary’s most iconic dish and the heart of its culinary tradition!
On this occasion, HRC Culinary Academy, the Liszt Institute – Hungarian Cultural Center, the legendary Gundel Restaurant (Budapest), Talanti and Food Connection invite you to a special Hungarian brunch.

 Special Guest:
 Chef Viktor Moldován – Executive Chef of the iconic Gundel Restaurant in Budapest, is coming to Sofia especially for this celebration to share the authentic flavors of Hungary with us!
 
What to expect:
 Soups: Goulash and Fisherman's Soup
 Starters: Körözött spread, Lángos (fried flatbread)
 Main courses: Chicken Paprikash with Nokedli, Pea Stew (Főzelék)
 Dessert: The legendary Dobos Torte
 A curated selection of Hungarian wines, presented by the Hungarian Wine Embassy, will also be available.
 Join us for a delicious celebration of Hungarian culture, tradition, and taste – on Goulash Day!

We’re teaming up with Seewines and the historic Canoso Winery from Veneto, Italy, for an evening where food and wine do all the talking.
Founded back in 1876, Canoso is a small family-run estate in the heart of the Soave Classico region. Their wines bring together the old and the new – native grapes like Garganega and Corvina, grown on volcanic soils and turned into expressive, no-nonsense bottles. Minimal intervention, maximum personality.
On May 7th, you’ll get to explore five of their wines – by the glass or as part of a tasting flight – each paired with a menu created just for the occasion.

Wines by the glass:
*Mossa Garganega Spumante Brut – 125ml / 10 BGN
*Fonte Soave Classico 2024 – 125ml / 11 BGN
*Verso Soave Superiore Classico 2021 – 125ml / 14 BGN
*Terra Valpolicella Superiore 2019 – 125ml / 18 BGN
*Passo Recioto di Soave Classico – 60ml / 13 BGN

Tasting flight (60ml of each wine) – 60 BGN

Tasting menu – 80 BGN
*Foie Gras Bonbon
*Morimoto’s Ripe Tomatoes – heirloom tomatoes, Asian micro salads, soy, sake, mirin, ginger
*Bokata de Calamares – breaded calamari, tamarind ketchup, aioli, black garlic cream, bread
*Pork Tenderloin Sous-vide – English bacon, caramelised shallots, Madeira sauce, spring potatoes
*Banoffee – peanut sablé, mascarpone cream, salted caramel, bananas

A rep from Canoso will be with us to share stories and background behind each wine.

Can’t make it on the 7th? No stress – the menu and wines will be available until Saturday, May 10th.
Seats are limited, so book ahead!

Come sip your way through Veneto. Right here at Talents.