In the cozy ambiance of restaurant ZUNA, we once again experienced an evening filled with inspiration, artistry, and culinary excellence. The ninth edition of the fine-dining series THE MENU took us on an extraordinary journey into the world of fermented foods – a tradition deeply rooted in human culture yet also an innovative method for unlocking new flavors and aromas.
Guests of the evening had the opportunity to indulge in a carefully curated menu where each dish was crafted with love and meticulous attention to detail.
The evening began with sourdough bread, served with miso butter and lacto-fermented vegetables—a perfect introduction to the exciting gastronomic adventure ahead. Each dish told a unique story of transformation, from root vegetables with pastrami to beef pâté with leeks and koji-aged tartare with mature cheese.
One of the most remarkable highlights was Smilyan trout, elegantly paired with walnut pesto and horseradish-infused katak (Bulgarian yogurt cheese), followed by veal shio-zuke, complemented by truffled potato and buffalo kashkaval cheese. The dinner reached its climax with a dessert of churros with bread caramel, masterfully paired with koji-infused coffee.
We turn our spotlight to Chef Anton Vasev, a pioneer in fermentation in Bulgaria and the founder of SO Ferments. Thanks to his passion for traditional fermentation techniques combined with modern culinary artistry, we enjoyed an unforgettable dining experience.
One of the key challenges of the evening was experimenting with fermented ingredients. A fascinating fact: one gram of miso paste contains between 28 and 36 million beneficial bacteria. The noble molds and fermentation processes gave each dish its unique character, and the new flavors and textures surprised and challenged our senses in the best way possible.
Special thanks to United Farms for providing high-quality fermented products and to Better Half for the expertly selected wines that perfectly complemented the menu’s flavors.
The evening unfolded in a relaxed and intimate atmosphere, with long conversations, shared moments, and new taste sensations for our guests. For some, this was their first introduction to fermented foods, while for others, it was an opportunity to discover new nuances and flavors, reaffirming the power of fermentation in gastronomy.
MENU IX at ZUNA was a night of discovery—not just for the palate but for the mind and soul as well. We thank everyone who was part of this magical experience and eagerly look forward to the next edition in the series.
