A true revolutionary is guided by a great feeling of love & passion. The Revolutionary Dining Room & Bar celebrates iconic 20th century personalities who have looked at the world differently & changed it in

a positive way. The misfits. The troublemakers. The rebels.

The Dining Room will be a gathering place of passionate thinkers in Bulgaria who gather for power lunches & dinners.

Italian cuisine is also guided by a great feeling of love & passion.

It is a big aspect of their pride as Italians, as it was key to bringing families together.

Italian food wasn’t just consumed, it was celebrated. The most important conversations occur & have been solved around

a dinner table over a bowl of pasta.

A N T I P A S T I

Bloody marynated tomatoes, Szechuan pepper, burrata 230G 17

Insalatona Mista Fresh leaves, caramelized wallnuts, apples, soft poached truffled egg 270G 14

Crispy veal “Tonnato Style” inspiration! 200G 18

Grilled calamari, “Carbonara” sauce, crispy pancetta 220G 18

Rock salt oven roast beetroot tartare Seasoned with a selection of Italian condiments 220G 15

Interpretation of Aubergine A palet of different textures and flavours 220G 15

S O U P

Mushroom and ginger 320G 12

Butternut squash and grilled garlic rosemary bread 320G 14

La Siciliana! Fennel salad with poached orange and marinated red onion

270G 14

All prices are quoted in BGN and include VAT

P A S TA / R I S O T T O

Rigatoni, rich mushroom and shiitake ‘’Bolognese style’’ 300G 18

Linguine with mussels mariniere, ‘’aglio e olio’’ and potato crumbs 300G 22

Game terrine in a ‘’ravioli in brodo’’, served in hot broth 300G 18

Spaghettoni, veal meatballs stewed in fresh tomato sauce, grated Pecorino 350G 21

Saffron ‘’Carnaroli’’ risotto, red mullet, lemon and coffee 370G 24

Cauliflower Rice-NoT-To Cauliflower rice creamed with its puree, crunchy sambuca fennel,

dill and raspberry 300G 17

F I S H

After Japan…Sicily, Charcoal mackerel, shiso aubergine caponata 350G 24

Crispy skin salmon, potato mash and roasted Parmesan sauce 350G 25

‘’Hammered’’ TurbotCooked under salt, mix vegetables, white wine creamy sauce

380G 45

Sea bass in a Trulli...Stopping in Rome for artichokes 320G 26

All prices are quoted in BGN and include VAT

M E AT

Crispy skin pork belly, onion textures and roasted celeriac 350G 22

Glazed Beef blade ‘’48-66’’, creamy polenta and celery pickles 350G 26

The One and Only thick veal Milanese Cabbage salad, green apple 400G 62

Il Pollo Arrosto Full roasted farm chicken, roasted sauce, crush EVO potatoes, green salad 1 KG 45

O F F - S H O R E

‘’B-i-F’’ Bourguignon Selected stewed beans and pulses, steamed rice 320G 20

Double cooked celeriac Milanese Charred in charcoal and breaded, cabbage salad, green apple 350G 22

F R O M T H E G R I L L

Calamari glazed with honey balsamic and herbs. Includes 1 side 350G 24

Black pepper glazed Octopus tentacle, Includes 1 side 260G 30

Caciocavallo cheese with vegetables collection Parfumed with herbs and served on grilled bread 380G 24

Black Angus Rib Eye steak Includes 1 side 250G 48

All prices are quoted in BGN and include VAT

S I D E S 100G 5Garden mix leaves

Cappers dusted potato wedges

Crushed EVO potatoes with Taggia olives, lemon confit and parsley

Mix vegetables with oregano and garlic syrup

Garlic and chili broccoli

Glazed orange carrots

D E S S E R T

Pumpkin and pecan vegan tart 120G 8

Baked Mascarpone cheesecake and cinnamon pear marmalade 150G 8

Tiramisu ... Like every Nonna does....170G 9

Stracciatella on the spot ‘’Fior di latte’’ ice cream Last minute mixed with choice of dark, milk or white chocolate 160G 9

Milk chocolate tart, praline and creamy hazelnut 130G 8

Chocolate Gorgonzola bar Zabaione ice cream 160G 8

Babà Napoletano, homemade Limoncello and lemon cream 130G 10

All prices are quoted in BGN and include VAT

Sami Flavio Chef

A L L E R G E N SBloody Marynated Tomatoes Burrata G/O/V Insalatona Mista A/C/E/H/L/M/O/VCrispy Veal “Tonnato Style” A/C/G/L/M/OGrilled Calamari, “Carbonara” Sauce B/C/D/G/ORock Salt Oven Roast Beetroot Tartare F/H/L/M/O/V+

La Siciliana salad A/E/H/L/M/O/V+Interpretation of Aubergine A/F/H/L/M/O/V+

Rigatoni Mushroom Bolognese A/F/H/L/O/V+Linguine with mussels A/B/C/D/L/G/OGame terrine in a ravioli A/C/G/H/L/O/MSpaghettoni veal meatballs A/G/H/L/OSaffron ‘’Carnaroli’’ risotto B/D/E/G/H/L/OCauliflower Rice-NoT-To F/H/L/O/V+Mushroom and ginger soup E/F/H/L/O/V+Butternut squash soup E/F/H/L/O/V+From Japan to Sicily D/G/H/L/M/O/FRoasted salmon D/G/H/L/M/O‘’Hammered’’ Turbot C/D/G/H/L/M/OSea Bass in a Trulli C/D/G/H/L/M/OCrispy skin pork belly A/E/F/G/H/L/OBeef Blade ‘’48-66’’ A/E/F/G/H/L/OThe One and Only Thick Veal Milanese A/C/E/F/G/H/L/OIl Pollo Arrosto A/E/F/G/H/L/O‘’B-i-F’’ Bourguignon E/F/H/L/O/V+Double Cooked Celeriac Milanese A/E/F/H/L/O/V+Calamari glazed with honey balsamic B/D/OOctopus tentacle B/D/O/F/H/RCaciocavallo cheese with vegetables collection A/G/H/M/OBlack Angus Rib Eye Steak A/E/F/G/H/L/M/OGarden Mix Leaves H/L/M/O/V+Cappers Dusted potato wedges L/M/O/V+Crushed ‘’EVO’’ Potato with Taggia olives L/M/O/V+Mix Vegetable with oregano and garlic Syrup L/M/O/V+Garlic and chili broccoli G/L/M/O/V+Glazed orange carrot M/O/V+Pumpkin tart A/C/H/F/V+Pear cheesecake A/C/G/HTiramisu A/C/GStracciatella on the spot C/GMilk chocolate tart A/C/G/HChocolate Gorgonzola Bar A/C/G/H/EBabà Napoletano A/C/G/O/H

Allergy IndexGluten-A, Crustaceans-B, Egg-C, Fish-D, Peanuts-E, Soy-F, Milk-G, Nuts-H, Celery-L, Mustard-M, Sesame-N, Sulfites-O, Lupines-P, Molluscs-R, Other Markings;Vegetarian-V, Vegan-V+