Raffaele Borgese arrived in Bulgaria 30 years ago with a purpose to make business in the food industry. He is one of the first Italians in Bulgaria who implemented clearer lines in the production of bread and pastry. More than 20 years ago Raffaele opened the first Italian restaurant in Plovdiv – Dolce Italy. He gave a good start to many young cooks in Plovdiv – he took them directly from school and invested in them by training them in Italy. His wife told us that Raffaele realized that the taste of the people at that time was still conservative and it was not the right time for that type of restaurant. However, the taste of the people living in Plovdiv has evolved, they are travelling more and starting to build up a cult for food. In 2015 Raffaele, now with his wife Valentina, decided to open a restaurant on the small street Lady Strangford.

Born in the Italian region of Calabria, Raffaele spent his summers in a villa near the sea. From the age of 5 he spent most of his days on fishing boats. The fishermen took him as a mascot and he learned that fish needs olive oil, tomatoes and garlic. “Every single day until my 18^th birthday, I spent 3 months in a year with the fishermen, eating fish every day. Around them not only did I learn about every possible kind of fish but I knew how to cook each and every one. The tradition is that every single morning at 9:00 am the boats are transported to the port. They always carried a gas stove, frying pan, olive oil, tomatoes, parsley and garlic. From them I learned that fish does not go well with onions because they change the taste of the fish and you can only taste the onions”. Until this day he loves meals with fish.

What he misses the most from Italy is the diversity of products. This is the reason why they import exotic product for the Bulgarian market. In the different regions of Italy there is a variety of products which are specific to the certain region. This allows a lot more imagination when preparing the food. This also gives Vivaldi its own appearance. The menu is structured that it has options from each Italian region. “We make sure that there are combinations of meals from the different regions. The challenge is to make sure that the prepared food is liked by people with different tastes without changing the traditions”, shared with us Valentina Georgieva and continued with vigorous explanations: “We are trying not to be static; we are looking for new products with which we prepare new meals. I cannot say which meal is the most preferable because it is always changing. There is a psychological moment existing, 80 % of the people who dine here do not use a menu. It is our responsibility to make sure that we know what their taste is but at the same time to offer them something different which imposes their taste. We have a circle of different clients, which is increasing because clients bring their friends, who also enjoy the food and after that they start to make visits with their own friends… We rely on the fact that our clients are satisfied and will continue to come back. They come here because they know that they can count on quality food, good service and that they are not anonymous because their simple needs are always meet such as the water that they like”.

Except the careful attitude towards the menu, Valentina and Raffaele are thinking of hosting special events at their restaurant. Back in time they were hosting different themed evenings – wine tasting led by their wine suppliers, nights where producers of soft cheese made meals with different types of cheese – all imported from Italy, combined with fruits in front of the guests; themed evenings for the different regions in Italy.

The latest idea on which they are working on is inspired by a meeting with the Multi Kulti Collective, who has invited the restaurant to host a workshop in which representatives of 30 countries, participants in the European Capital of Culture, cook food together. The culinary show is supported by Foundation Plovdiv 2019. After this meeting Valentina and Raffaele have started the Customers of Vivaldi Cook. “We have seen that in this format people let loose and feel better. We believe that this allows clients to come out of the frame of being in a restaurant in which they are seen only as consumers. Of course it is a type of attraction too. We do not have secrets and we share with our clients how we prepare our fantastic food.”

Text: Danny Kotseva
Photos: Valentina Topalova
March 2019

Vincent likes Bulgaria-its nature, the fact that mountains and the sea are so close. There is one even stronger positive side living in Bulgaria – the freedom. “The way I understand it, freedom is about exploring unfamiliar terrain and trying new opportunities. You have to take advantage of the right moment and grab the opportunity.

Vincent’s favorite Bulgarian meals are the ones cooked in a vest, as well as katma, mekitsa and banitsa, which he eats a little because of the gluten. He misses his family and the different kinds of cheese in France.

The idea to make chocolate was born gradually. The main factor was his travel to Venezuela, where he met people, who grew cocoa. This fully change their concept of what chocolate actually is. They are able to see how cocoa beans turn into chocolate. The discovery of chocolate being a fruit and the fact that its taste qualities depend on the region and variety, as well as the attitude towards it, made Vincent and Maria start experimenting. They tasted cocoa from different regions and make chocolate at home. And a few years later, when they decided to grow old in Bulgaria, the idea of building their own factory appeared.
The factory has started working in 2011. What makes it unique is that they don’t use established recipes and do things the consumer does not expect. They experiment, mix different flavors and according to Vincent they put the freedom he was talking about in the beginning. Small production gives the chance to experiment. Furthermore, the young family emphasizes on the crafting. Every stage of the production that can be handmade is made with the smallest machine interference. They work with cocoa beans, not with cocoa mass as big factories does. It is grind with a small grinder, manually cast into shapes and packed by hand.

Chocolate with the names: Opera, Blues, Jazz, Chanson are the first to do a reflection on their personal path. “They tell the whole idea of what we are actually doing-says Vincent, We want to show that as with wine when variety and origin are different, the product is different, too. For Blues cocoa is from Peru and for Jazz it is from Venezuela. It gives it more standard taste of black chocolate, coffee and roasted nuts. The one from Peru has fruits, which make it a lot more fresh for a black chocolate.”

The musical names-blues, jazz, opera, rock, origin from Vincent’s former life, when he used to be tutor. They both find a lot in common between music and chocolate- on one hand in the conception of one recipe for chocolate with music composing and on the other hand with the feeling of finding new tastes and the emotions while tasting the chocolate, just like it happens when we listen to music.

At the new chocolate factory, Vincent and Maria, succeed in achieving another one of their ideas- customers tours. That way they make people part of the process. There is a strong interest from school groups and they both share that this is their mission- not only to develop children’s food culture, but of the consumer as a whole. What they tell us about the chocolate can be adapt to every single product. Furthermore, they develop the space to organize different events, where the visitor can feel good and welcomed.

To the question whether they feel successful, they answer that they follow their path and what they do is being welcomed by the consumers and this gives them the freedom to move forward.

Interview: Danny Kotzeva
Photos: Valentina Topalova and Maria Barakova
February 2019

]]> http://multikulti.bg/map/spot/gaillotchocolateen/feed/ 0 http://multikulti.bg/map/spot/via-trakia/ http://multikulti.bg/map/spot/via-trakia/#comments Sat, 05 Mar 2016 16:15:22 +0000 http://multikulti.bg/map/?post_type=spot&p=1412 Situated on the 89^th kilometer of the Trakia Highway is a big complex – Via Trakia, part of which is the Italian restaurant opened 2 years ago. It is owned by the Italian Domenico Russi who brings over to Bulgaria his attitude towards food and eating culture. He is an art aficionado as one could tell from the authentic paintings hanging on the walls of the restaurant. Domenico came to Bulgaria 10 years ago to stay with his father who has been exporting horses for Italy for 30 years. Smiling, he is a little worried because of his Bulgarian skills. However, when telling us his story he puts a lot of emotion switching between Bulgarian and Italian.

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Domenico likes Bulgaria a lot and doesn’t miss Italy at all. He doesn’t find a difference between the two countries. He thinks that the defects and lack of culture are present both here and in Italy. ‘I feel like a citizen of the world and I feel good among Bulgarians. To me, the important thing is accepting people well. I don’t think it’s the people’s problem if I don’t like someone.’

Domenico’s favourite Bulgarian dishes are peppers stuffed with rice, chicken legs with rice, and moussaka.

Born in Bari, in the region of Puglia, Domenico took up cooking when during the summer break he attended a state-funded culinary course in Pugliese cuisine. Ever since then cooking has been his passion. Domenico obtained a degree in philosophy and worked as a cook in Vatican City for 4 years.  He has a strong social presence, spending two months a year as a volunteer cook at a nursing home and a center for AIDS victims.

The Via Trakia kitchen has readily available a large selection of wild mushrooms, part of Domenico’s business. Luigi himself likes working with seafood – sentimental of his childhood since Bari is a Mediterranean city and has lots of fish and seafood.

To Luigi the basis of Italian cuisine consists of 4 ingredients – pasta, parmesan, tomatoes, and olive oil. If one of these is missing, the dish won’t be the same.

Luigi tailors the dishes to each client individually. The Bulgarians prefer a lighter taste. The Italian cook [Luigi] has a secret recipe for béchamel sauce which the clients really enjoy because of its lighter taste. He stresses that he respects the clients’ taste and complies with it.

Because of its location – on a major highway – the restaurant accommodates Members of Parliament, many Italians, and… kids because of the great pizza. Luigi says with a smile that a 4-year-old once stated they only want to eat Bolognese here and nowhere else.

Interview: Danny Kotzeva for Union for Independent Creative Communication
Photos: Photo Youth Group for Union for Independent Creative Communication
Translation from Bulgarian: Stanimir Stoilov for Union for Independent Creative Communication
Illustration: Inna Pavlova for Compote Collective 
30 November 2015

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The tasty food is prepared by three Indians, two of whom we spoke to. Jayanti and Narender have been invited by Tommy to cook at the restaurant. They prefer working with fresh ingredients. Jayanti cooks all the dishes strictly following the traditions of his national cuisine while Narender is a real experimenter and artist, said Tommy and the manager – Petar.

Jayanti came to Bulgaria a year ago for the opening of the restaurant while Narender has only been here for a few months because of the restaurant’s expansion. Both of them like Bulgaria very much although they don’t know it well. They enjoy walking around Plovdiv. Every morning they can be seen running along the Maritsa river. Narender notes that the climate of the country appeals to him because it’s not as hot as in India. They don’t know the Bulgarian cuisine very well, but Narender shared with us that he likes Musaka, though he thinks it’s actually a Greek dish.

Neither of them misses their families because they frequently contact them via Skype. They miss, however, some products found in India, but not here. Also, they miss products which back home they can find fresh but here these are only available packed which makes it harder to work. That is why Tommy tries to provide what’s needed directly from India.

Jayanti shares that during his childhood his favourite dish was kheer. This is the well-known in Bulgaria milk with rice, but with various spiced and fruits. To Narended, everything that his mother prepared was his favourite; especially curry with pumpkin and yoghurt. His motivation for taking up cooking is that there aren’t many jobs in India, but in the same time everyone needs food. This is the reason why being a cook is a secure job. He is the one who likes experimenting and feels like a real painter.

The dishes making the restaurant worthy of a visit are: Chicken Masala, Panir (Paneer), Naan flatbread, which is baked in a special Tandoor clay oven – one of the healthiest ways of cooking in the world. The dough is rolled out and stuck to the walls of the special furnace. These are the main preferences of the restaurant’s clients, who are mainly foreigners. According to the owner, they [the foreigners] know the cuisine, know what to order and what to expect and based on what they have eaten, they always come back to the restaurant.

Tommy, Peter, and the Indian cooks are an awesome team and together they take care of the exotic oasis in Plovdiv. It is their intention to popularize Indian culture by celebrating various Indian celebrations and rituals.

Interview: Danny Kotzeva for Union for Independent Creative Communication
Photos: Photo Youth Group for Union for Independent Creative Communication
Translation from Bulgarian: Stanimir Stoilov for Union for Independent Creative Communication
Illustration: Kremena Cholakova for Compote Collective
30 November 2015

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Domenico is from Sicily. Ribera, Agrigento province. He says that the kitchen has always been his passion – even as a child. Otherwise, he has always been an entrepreneur – a person, who longs to create.

That does not mean that he has always dealt with cooking as his profession. At the age of 18 he founded his first company. He took over his father’s business. Soon Sicily seemed to small for him. “I felt I wouldn’t be able to develop my full potential there,” Domenico says as he shares his search with me in detail: his first trip to the USA, his experiences in Northern Italy, his difficulty to adapt and his return home to Sicily.

“For Sicilian families it is a serious loss, when one of their sons departs.”

He discovered happiness in Modena. He started a business  there and decided to settle down long term. He bought his first property in Mirandola. “The area was rich. Anything a person could imagine creating happened. There were no hindrances for it to happen. When I had gotten these important things in my life in order, the only thing I was missing was love. In 2002 I met my wife and she succeeded to draw out the best of me – starting a family and showing I am a good husband and father – while committing myself to the kitchen. And, so, step-by-step, I discovered that I am good at it. When you only cook for yourself, you cannot evaluate how well you are doing. Only when you start doing it for others are you able to see what you are capable of.”

Ani laughs. “He courted me in the kitchen. And then I got interested, too.” Ani is from Bulgaria. She says she wasn’t interested in cooking before meeting Domenico. Little by little Ani began getting deeper into the profession and became a “professional in sweets”, as Domenico calls her with more than a little pride. Their firends began inviting them into their homes to cook for them. In this way they incrementally became more sure of themselves and began to think that some day they could open their own eating establishment. After the children arrived, they promised each other that before they turned 50 they would open a restaurant.

“I liked Bulgaria from the very beginning. As far as climate and landscape it is very similar to Sicily.”

There is a date, which they will never forget. On May 20, 2012 the family found themselves at the epicenter of an earthquake which measured 6 on the Richter scale. In a moment their lives changed. “It is a miracle we are alive. It is impossible to explain. You understand in a matter of seconds what things are truly important in life.”

That is when they moved to Bulgaria and began creating Pizzeria Tentazione. Domenico adores simple cuisine. He doesn’t cook spicy food because he things that it blocks the taste. His idea is to offer tasty, fresh, home-cooked food. Everything is prepared according to recipes, which are characteristic for his homeland of Sicily. Besides temptation (which tentazione translates to in Italian) the menu (bruschetta, pizza, focaccia, and a variety of pasta), you will often be able to try Domenico’s homemade sausage or marinated garlic cloves. It is the right spot regardless of whether you want to drink a quick, authentic Sicilian coffee from Raguza with friends, or to dine comfortably with a regional wine after work. People who appreciate real food – what is fundamental, not packaged – both Bulgarians and foreigners, come here!

Interview: Rayna Miteva for Nagore Association
Photos: David Leistrum for Nagore Association
Translation from Bulgarian: David Leistrum for Nagore Association
Illustration: Inna Pavlova for Compote Collective
30 November 2015

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He is here since 1994. He came for a trip from Athens to find his friends; he found, instead, his wife, Margarita. He has relatives all around the world. And everywhere they are they have opened restaurants. He and Margarita also decided to open a Greek restaurant and it became a meeting place for Greek students, who numbered approximately 800 at the time. Their restaurant also attracts Bulgarians, however. The cuisine, although different from Bulgaria’s, is not completely unknown. “After all, for centuries we had no borders separating us. We have many things in common with the Turks, Albanians and Serbians,” he shares. “There is no racism here. Everyone is welcome.” Actually, for a certain period, he had a Syrian chef working in his kitchen. “Kalamata olives, however, you can only get from Greece” and that is the end of the discussion.

As he speaks, I can see the sea in his eyes, too. He tells about Athens. The specialties there are sarmi (stuffed grape leaves) and musaka. He is quick to point out the differences with Bulgarian musaka. At home, he and Margarita take turns cooking. He likes Stara Zagora and, especially, that it is close to his homeland. When he gets a bit nostalgic he goes to Alexandroupolis, drinks a coffee, eats some squid and….looks out at the sea. He misses the communication. “Greeks are more yearning,” he explains.

In the beginning lamb and beef weren’t very popular with his Bulgarian customers. Gradually, they became familiar with them. When he starts talking about food, he immediately starts sharing recipes. His sentences often end with “oregano,” “eggplant” or “olive oil”.

When he told his family he was going to open a restaurant his mother gave him a cookbook. Even today he uses recipes from that same book. Some of his kitchen secrets he learned from his mother – and still uses them today. For example, he puts lettuce in tomato sauce to deal with the acidity, so he doesn’t have to add sugar. He explains in detail how to make kokoretsi at home. All the recipes mandatorily include a glass of wine and a little music. Subsequently, the discussion covers cheverme, as well as beef and lamb meals. In the end, it becomes clear that Greece also offers vegetarian food.

The conversation with Manthos quickly and unwittingly transforms into a taste test. And the food is heavenly. His secret is “yearning”! “When you eat well-prepared and healthy food, then later you will have the desire for love and work! If you eat poorly, then you feel stuffed and you only want to sleep”.

Eating at Manthos is sharing. It is a communication center. Via tasting the recipes, he shares with us his family’s history. He can’t imagine his daughters living far away. If they did, how would he invite them for a Sunday lunch from 2000 km away?

Interview: Rayna Miteva for Nagore Association
Photos: Vladislav Chepandov for Nagore Association
Translation from Bulgarian: David Leistrum for Nagore Association
Illustration: Kremena Cholakova for Compote Collective
30 November 2015

True 21-century migrants, they grow roots in one country after another and travel untiringly. To them, cultural diversity is a way of life with the rich taste of India always in the picture. Each newly discovered cuisine is given an Indian touch by adding their favourite ingredients to the dish. According to the Shahs, owners of Sokoni Food Store, the world is wide, full of colour and flavour, and they take it with them everywhere they go.

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Sima and Jinal Shah were born in Kenya where they formed an authentic Indian outlook on life thanks to the strong ethnic community in which they grew up. This same community inspired in them a restless passion for adventure and entrepreneurship, so they never feel intimidated residing in foreign countries or venturing new beginnings for both family and business some place new. Before moving here, they used to live in the UK which has left an imprint on their culinary taste. Looking for a suitable destination in Europe to become their next home, they stumble upon Bulgaria where they choose Varna. Naturally, because Varna has the sea. The young couple quickly and skilfully transfer their previous experience into this new community by opening the Sokoni Food Store which gradually expands into the abundance of goods and a space in the most popular part of the city.

‘Markets in India fascinate with a rich variety of foods, fibres, colours and flavours,’ Jinal explains, his eyes full of pride and inspiration.

Suddenly, we realise this is what the Sokoni Store (from “sokoni” in Swahili meaning “market place”) is essentially about with its impressive 1,800 products originating in various parts of the world. Among them are all the must-haves of Indian cuisine and culture joined by top Brit treats impossible to find elsewhere in the city and craved for by expats and Bulgarians alike, especially those who at some point in their lives have set foot on that foggy island which was once the Shahs home, too.

‘Most popular products include clothes, jewellery, incense sticks as well as some well-known traditional desserts and spices,’ Sima explains to help us draw a picture of what our fellow citizens recognise and dare use among all things Indian.

Different foods and spices and how to combine them in original Indian recipes still pose a greater challenge to the majority of their clients. Most people will look for and recognise turmeric, lentils and rice (though rarely in their variety), and garam masala. The owners have observed a growing interest in Aurvedic cooking attracting new people to the shop that has long become a safe haven for the quickly expanding vegetarian and vegan community in the region. Yet, what strikes them the most is the newly risen popularity of Indian tv series and their noticeable contribution to increased curiosity about Indian cuisine. Having just seen the new episode, clients arrive at the shop with questions about particular recipes and products, often confused and unclear but motivated to watch and learn.

‘Together we try to guess what dish they might have seen in the series, then recover the recipe and select the products. Soon, the clients return with a new query.’

The fact that you arrive at the store, looking for those ingredients and inspired to cook, proves that you begin to develop an attitude and understanding about the food and cuisine of India. Going to a restaurant and tasting a dish is important but not everyone will ask themselves questions about its origin, food ingredients and spices, or the way they are combined. But once you get to the store, there you have a sign that you have ventured into the complex, colourful and aromatic world of Indian cuisine and have thus set on the path of discovering some of its secrets.

What is fascinating is that among those who choose to become part of the experience are people of all ages. No surprise comes at the fact that young people go for snacks or cosmetics – all ready-to-use products. This is just a door, their door to the world of Indian culture. But the Shahs find it exciting when local elderly people visit the shop to buy their products. They know that these are the Bulgarians most strongly connected with local tradition and conservative about experimenting with food, many of whom consider Bulgaria and its cuisine their only home in this world.

This is the right moment to ask Sima and Jinal about the place they call home having connected to different places and cultures across continents. We already know that among the languages they speak are Gujarati, Hindi, Punjabi, English, Swahili and Bulgarian. We have followed their family story from India, through Kenya, to the UK, to this day when we find the two of them in Bulgaria. So, their answer is a bit unexpected.

‘Home is where you were born, grew up and spent some part of your youth. In this sense, for us this place is Kenya.’

Home is also about keeping in touch with your family.

‘At this point, we have chosen to be here. When people suggest that perhaps we find it difficult to be separated from our closest relatives by a big distance, we comment with a question: “You and your parents live in the same city but how often do you see them or stay for dinner? Most likely, you rarely meet and instead use technology to communicate just as we do. So, how is this different?

But when Sima and Jinal get together with their relatives – and they are used to travelling – the meeting becomes one big celebration accompanied by extremely tasty food for the whole family of some 300 people.

They show us their favourite foods grown in a variety of countries, passionately explaining their origin and use. Special sweets for Diwali Festival of Light just delivered for this year’s Indian dinner they are hosting in Varna, the patli (rolling board) and velan (rolling pin) for the chapati bread, and their favourite dessert gulab jamun.

Having heard certainly just parts of this rich family story, we see the Sokoni Food Store differently now. We detect small fragments of the unique individual tales of various products displayed on the shelves, of their origin, character or role in Indian cuisine. We realise that in the future some of our visits to this shop will take us on yet another journey with the stories of the Shah family, while others will become our own daring culinary and cultural adventure, here or around the world.

Interview: Amorpha Youth Group
Photos: Alexander Lazarov for Amorpha Youth Group
Translation from Bulgarian: Amorpha Youth Group
Illustration: Kremena Cholakova for Compote Collective
30 November 2015

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Buongiorno has served its clients for seven years two of which in the ownership and culinary style of Chef Carlo Guadalupo, his almost religious dedication to delicious Italian food and German precision in running the restaurant. Born and bred in the occupational tradition of the Guadalupo family of bakers, chefs and restaurant managers, Carlo easily puts to practice his significant gastronomic knowledge in this new city and culture. Before moving to Bulgaria, Carlo spends many years in Germany working at different culinary establishments including the first Italian pizzeria which opened in Munich back in the 60s. It is there that he meets his future wife Silvia, a Bulgarian who has similarly fled her home country to find better working opportunities and perhaps a new home. Two years ago their story takes a new turn when the two migrants decide to move together to Bulgaria and start a real Italian family restaurant.

Like many skilled professionals, Carlo believes he is yet to discover the big secrets of truly great food. And with his 35 years of culinary experience, he knows what he is talking about. At the very beginning of his career, he learns by ‘stealing’ skills and knowledge.

‘When I first started working at restaurants in Germany, I never asked the chef to explain. I watched and practised and learned.’

Today, although he insists he is still learning, he also has a lot to teach his youngest colleagues. Carlo is one of those people who believe cooking should be done with heart. That being said, he quickly clarifies that gastronomy has no real chance without discipline. Our Sicilian chef is extremely pedantic and has his staff perfectly mannered and neatly dressed, wearing nothing that would distract the attention of the client from the splendid dish and service. Personal hygiene is of the utmost importance: never choose perfume over shower. However, there are other things to consider in a different cultural environment.

‘In this country everything is “mnogo poleka”.’

In Bulgarian, this means very slowly and without pushing yourself. On the one hand, he enjoys this speed as it helps him leave behind the stress experienced at work back in Germany. This is exactly why he chose Varna with its comfort similar to home and the opportunity to relax and cook at his small family restaurant with proper care for each dish and client. On the other hand, this easy attitude should not compromise with punctuality or quality. Running a restaurant depends heavily on having the right products at the right time and he would not hesitate to let a supplier go if they cannot deliver on these points.

Everything is important in a restaurant: the food, its presentation and the overall setting and mood that you create as your guests taste the dish in front of them. All is key to the client’s relationship of respect and appreciation for the food and drink, which a good restaurateur will work to encourage.

‘Try drinking an espresso when you are not wearing perfume. The taste is totally different, rich and authentic.’

So, which are these chef’s most passionate culinary relationships? First among dishes is his beloved Pasta alla Norma, a traditional Sicilian pasta recipe with eggplant, tomato sauce and ricotta salata cheese. Another favourite is the Saltimbocca alla Romana – veal with prosciutto crudo and salvia in white wine sauce. Not a passionate drinker, Carlo still enjoys a good Prosecco, the famous Italian white wine named after the grape variety and its place of origin, the village of Prosecco near Trieste. A true Sicilian, he holds in high regard the island’s pride – the Nero d’Avola red wine named after the area around the town of Avola in Southeast Sicily where the ‘black grape’ was once selected.

Carlo and Silvia’s favourite from German cuisine is a simple dish they remain faithful to and continue to prepare at home – Nuremberg sausages with potatoes. Carlo’s Bulgarian choice at this point is the kapama, a traditional winter dish with several types of meat including veal, pork and poultry, sauerkraut or mushrooms and other vegetables cooked in a crock. However, it is banitsa – the traditional Bulgarian baked by his mother-in-law – that got his attention first. He quickly discovers the recipe’s secret – fresh eggs from chickens raised on real food in a small village backyard.

Carlo is convinced these are the types of products necessary for a genuinely tasty meal and he has since been exploring the city to find them.

Such food is essential to happiness and strength. Hence, respect for food is a rule in this restaurant where each day staff sit down together to share the lunch cooked by the chef before they resume work and serve others. Carlo Guadalupo prepares each dish and welcomes each client with this understanding of life and his contribution to the client’s happiness.

Interview: Amorpha Youth Group
Photos: Alexander Lazarov for Amorpha Youth Group
Translation from Bulgarian: Amorpha Youth Group
Illustration: Mila Lozanova for Compote Collective
30 November 2015

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Sam arrives in Bulgaria during 2014, and on 15^th June 2015 he opens restaurant Kimmi. Today, he is always glad, when he can welcome the clients on his own. Are you hungry for something delicious? Sam is happy to grab your attention with offers for interesting and traditional Korean recipes: several types of sushi, fried rise with seafood, the Korean national dish Mandu or paste from sweet potatoes in Kimmi sauce.

In Bulgaria, Sam really enjoys the yoghurt and the shopska salad. But his favourite childhood dish is Dak Bulgogi, and he offers it to the clients of his restaurant. From Korea, most of all, he misses his parents.

The majority of the restaurant customers are Bulgarians, however the dishes have not been modified for the Bulgarian palate, and the dishes are traditional Korean.

Kimmi offers also an exceptionally interesting service to its clients: a pick-up service – free transportation to and from the restaurant. In addition, it offers free food delivery – another useful service for the clients.

It is worthwhile to visit restaurant Kimmi, for its fresh and casual atmosphere and service, for its excellent kitchen and of course to taste Dak Bulgogi, Ramen, Korean omelet with vegetables, chicken salad with pineapple, as well as some of the other Sam’s delights like chicken and pork steaks in traditional marinate, japchae or fried noodles with vegetables.

Interview: Stoyan Nikolov for Europe 2014 Community Center
Photos: Stoyan Nikolov for Europe 2014 Community Center
Translation from Bulgarian: Mariya Kelova
Illustration: Kremena Cholakova for Compote Collective
30 November 2015

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Elwira and Elizabeth are coming correspondingly from Poland and Canada, hence the name of their café – PolCa. Both are married to Bulgarians and that brings them to Blagoevgrad in 2014. They opened the deli-café together and today they are proud with the fresh cream soups which they offer. A glimpse of the fans’ comments on their Facebook page shows why: they indeed prepare the soups according to the authentic recipes. This way they meet the everyday approval of the dozens of students that are coming from the nearby universities in Blagoevgrad, representing more than 40 nationalities.

In PolCa you will experience a warm atmosphere and personal attention. The girls are presenting their establishment as a family deli-café, which serves seasonal and freshly made foods. The delicious, rich in vitamins cream soups, fresh salads, sandwiches and backed potatoes are entirely influenced by the Polish, Canadian and British cuisine.

PolCa is worth visiting, because you will be warmly welcomed and you will be able to immerse yourself in the enjoyable urban atmosphere among the young students and the employees from the nearby banks and government offices, having their lunch.

Elwira and Elizabeth think that the riches of Bulgaria are the nature and the climate and love the shopska salad. However, they miss their family and friends from home.

But the owners of PolCa think about their clients not only during the day…. An evidence for that are the social events they arrange for the guests – PolCa Food Lovers Market, Easter and Christmas Market @ PolCa. Those are events to meet, get together and have a friendly talk, which are gradually more and more disappearing from our daily routines. Add an orange smoothie or a late, according to your desire, and you will get an idea of what awaits you in PolCa.

Interview: Stoyan Nikolov, Europe 2014 Community Center
Photos: Stoyan Nikolov, Europe 2014 Community Center
Translation from Bulgarian: Mariya Kelova
Illustration: Konstantin Zlatkov for Compote Collective
30 November 2015