culinary adventure

Terroir is traditionally related to wine but food has it too. The term is used to define the uniqueness of a place, which gives the products from that region a particular taste – be it the cheese from the local cows, the herbs from the gardens, or the fruits from the orchards. It has to do with the soil and the climate characteristics but not only – terroir also embraces the soul, culture and traditions of a place.

Our aEstivum terroir’s menu combines the best of the local tastes and products and the international gourmet trends. It evolves with the seasons and the inspiration of chef Vesselin Kalev – give yourselves to his culinary imagination and virtuoso approach to terroir cuisine.

Rabbit fillet

rabbit fillet

valerian salad

apples

goji berry

walnuts

potato

mustard

Duck magret

duck magret

salsify

raisins

eggplant

walnuts

chestnuts

red cabbage

Bonito

bonito

spinach

ground apple

hazelnuts

truffle

Slow cooked pork neck

slow cooked pork neck

smoked potato cream

brussels sprouts

goji berry

beer

Creme brûlée

creme brûlée

violets

eggplant