Hotel Gela once again delighted fine dining enthusiasts with a special culinary event from THE MENU series – an exceptional evening in the company of Chef Andre Tokev. The event took place on November 29th and marked another remarkable milestone in the hotel’s mission to provide world-class culinary experiences in the embrace of the mountain.
The evening showcased Chef Tokev’s masterful approach, where each dish told its own story through carefully selected natural ingredients and artistic presentation. The menu featured exquisite creations that balanced contemporary sophistication with respect for local traditions.
The culinary journey began with a red beetroot salad, elegantly combined with an ethereal cheese mousse and marinated Jerusalem artichoke, followed by a delicate pumpkin soup. The fish course presented trout fillet in an elegant “Hakver” sauce, served on velvety celery purée. The main courses included duck confit prepared with wild mushrooms from the Gela region, complemented by caramelized olives, sweet potato, and chestnuts, as well as roasted veal with truffle sauce, served with crushed potatoes and root vegetables. The evening concluded with an impressive dessert – a pear with hazelnuts, interpreted as banitsa and served with homemade vanilla ice cream.
The experience continued the next day with a brunch that offered an interesting interpretation of traditional dishes – poached egg with Hollandaise sauce on a “gypsy banitsa” with Gela-grown kale, game goulash, roasted turkey with sauerkraut, and for the finale – the Austrian dessert Kaiserschmarrn, served with plum preserve.
The cozy atmosphere of restaurant ZUNA provided the perfect backdrop for this journey, where each plate was accompanied by carefully selected wines that further enriched the taste experience.
This special evening became a celebration of culinary art, bringing together connoisseurs of fine food in an intimate atmosphere.








