The Rhodopes.
Crystal-clear air infused with the scent of freshly picked herbs. And an evening that slowly transformed into magic. The MENU XII became an unforgettable moment of taste, emotion, and inspiration, where nature and haute cuisine met in perfect harmony.
Our guest chef for the evening was Vladimir Todorov, a culinary artist who began cooking at the age of 14 and carries the experience of three continents. From humble taverns to Michelin-starred restaurants across the Netherlands, the U.S., and Belgium, his journey is one of passion and precision. In Sofia, he is the creative force behind iconic spots like Fake French, The Sando Shop, and GloryHole Donuts – places that prove a chef’s signature can be both unpretentious and utterly unique.
In MENU XII, Todorov brought that signature to GELA, returning to the roots with bold imagination and refined simplicity. The evening opened with elegance: red wine butter with toasted bread, gougère with poppy seeds and steamed kashkaval, and a surprising Rhodope-inspired ceviche that captured the soul of the mountain. The first chapter of the menu closed with a fresh, aromatic spinach and ramsons vichyssoise, topped with soft cheese and roasted seeds.
As the courses unfolded, so did the depth of the experience. White and green asparagus in veal beurre blanc with foie gras revealed the tenderness of spring. The Balkan trout with smoked eggplant cream, tarragon, and crisped aubergine delivered unexpected textures and graceful balance.
Then came the duck magret, elevated with citrus and Sichuan pepper, parsnip purée, and braised bok choy with spinach – a true symphony of flavor.
The finale brought us back to innocence: strawberries and cream, presented with playful charm “sugar, spice, and everything nice.”
And then, the magic moved to the dancefloor. DJ Elma took over with a vibrant, stylish set that extended the experience through sound – alive, free, and full of celebration.
As always in THE MENU series, the evening was paired with thoughtfully selected wines, an accent that didn’t just complement the food, but told its own story.
MENU XII was more than a dinner. It was a journey through taste, tradition, and the heart of the Rhodopes. The Fake French cuisine reminded us: food is not just art, it’s a dance, shared with love, passion, and a generous dose of joy.
We can’t wait to tell the next culinary story in GELA.
