Some evenings aren’t remembered for the individual dishes, but for the atmosphere between them.
THE MENU XIV at Gela was exactly that – quiet, focused, and profound. An evening where everything unfolded without unnecessary fuss – in the candlelight, in the conversations among the guests, and in the way each dish arrived and transformed the atmosphere at the table.
At the center of it all was chef Veselin Boikinov.
Cuisine that comes from the region
Veselin’s philosophy was evident in every movement. Local ingredients. Pure flavors. Minimalism underpinned by precision.
The dishes arrived one after another in a natural flow. Textures, temperatures, and details that unfolded slowly.
At some point, your attention shifts – you stop analyzing and simply begin to be present.
Between the Kitchen and the People
One of the strongest themes of the evening was connection. Not a distance between the kitchen and the guests, but quite the opposite.
There was a dialogue, not just through words, but also through glances, through the way people leaned in when trying something new.
People relaxed, the conversations grew quieter, then deeper.
At one point, it no longer felt like an event, but like a shared experience.
Forward
THE MENU has always been more than just a dinner.
It is an encounter… between a place, a product, a person, and a moment.
With Veselin Boikinov, this connection has deepened even further.
And perhaps not by chance – at a time when he himself is setting out in a new direction with his project ZEMYA – Terroir Cuisine by Tipchenitza. A direction that follows the same path we sensed here—a connection to the earth, to the season, to the origin.
See you at the next table 🙂