An special evening is coming up. Part of The MENU series – exclusive fine-dining dinners where chefs tell stories not with words, but through taste.
This time, fermentation will be more than just a technique. It will become a bridge between ancient wisdom and contemporary culinary thinking, between the traditional and the experimental.
Two chefs, each with a unique perspective, are coming together to create a menu where time, microbiology, and Bulgarian soil speak the same language.
Founder and experimenter.
After a deep dive into the world of enzymes and umami culture, Anton has dedicated himself to creating foods that nourish not only the body, but also the imagination. Cosmos Lab is the fruit of his mission: to bring the high science of fermentation into our everyday kitchen – with care, sustainability, and authenticity.
Creator of the innovative Koji Coffee, recognized by a world-renowned taster, Anton is also one of the few specialists in Bulgaria who combine ancient methods with modern microbiology to craft truly unique flavour experiences.
Todor returns to Bulgaria carrying impressions from some of the best kitchens in the world. From Andaz Amsterdam and Cavallo Point in San Francisco, to Yannick Alléno in Paris, and Tribeca in the Netherlands and Australia – his journey is a mosaic of techniques, cultures, and philosophies of food.
Since January 2025, he has been head chef at KOMAT (DOT Sofia), where he leads a kitchen centered on seasonality and small Bulgarian producers. His philosophy is simple: clean, elegant dishes where the product speaks for itself.
Price for dinner reservation: 195 BGN (99.70€) per person
Wine and beverage pairing: 75 BGN (38.34€) per person
Special accommodation rates:
* Double occupancy: 395 BGN (201.96€)
* Single occupancy: 279 BGN (142.65€)
For reservations and more information, please email us at reservations@hotelgela.com or call +359877868877.
Dress code: smart casual*
*Note: Sportswear with three stripes is not accepted.