Imagine an evening where time slows down.
Where every course is part of a story, and taste becomes a language through which two masters speak of tradition, experimentation, and their love for Bulgarian soil.
The MENU XIV is not just a dinner. It is a journey through the ancient wisdom of fermentation, brought into a contemporary culinary reality where microbiology and intuition meet at the same table.
Two chefs. One vision.
Chef Anton Vasev – the architect of sensation
The creator of Cosmos Lab is a man who has turned science into art. After years of diving into the world of enzymes and umami culture, Anton brings fermentation into our everyday lives – not just as a technique, but as a philosophy.
His innovative Koji coffee has been recognized by international tasters, and his methods form a bridge between ancient traditions and modern microbiology. His food nourishes not only the body, but the imagination.
Chef Todor Grablev – the traveller of taste
From Paris to San Francisco, from the Netherlands to Australia – Todor carries with him a mosaic of techniques and cultures. Andaz Amsterdam, Cavallo Point, Yannick Alléno, Tribeca – each of these kitchens has left its mark on him.
Now, as head chef at KOMAT (DOT Sofia), he creates dishes where the product speaks for itself. Elegant, clean, seasonal – always with deep respect for small Bulgarian producers.
The evening that awaits you
At the table, tradition and experimentation will sit side by side.
Age-old wisdom and contemporary thought.
Bulgarian land and global knowledge.
Fermentation will not be just a technique.
It will be the language through which time and culinary imagination speak to one another.
Reserve your seat
Places are limited. The evening – unforgettable.
For reservations:
📧 reservations@hotelgela.com
📞 +359 877 868 877
Secure your place at the table.