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Sat, Feb 11 2012
Bacchus Restaurant of the Year
RESTAURANT OF THE YEAR: Acant Rouge, Knyaz Alexander Battenberg Street 41, Varna
Photo: Provided
Photo: Provided
DEBUT OF THE YEAR: Ego, Tsar Osvoboditel Boulevard 12, Sofia
Photo: Provided
TASTY PLACE: Leo's, Iskur Street 11, Sofia
Photo: Provided
BEST DRINKS SELECTION: Moussala Palace, Moussala Street, Varna
Photo: Provided
DESIGNER CUISINE: Valeri Neshov
Photo: Provided
Bulgarian magazine Bacchus gave its ninth Restaurant of the Year awards on March 10 2010 at a dinner ceremony at the Sofia Military Club. Awards were given in five categories, as decided by a 15-strong jury made of the magazine’s staff, contributors and a group of tasters.
The areas targeted by the jury were Sofia, Varna and Plovdiv, which, according to the magazine, were the cities with "the greater concentration of good establishments in the country, which the team has the opportunity to systematically observe throughout the year".
The jury’s members made more than 200 visits between February 2009 and February 2010, documenting their impressions on the quality of products, quality of food, the chefs’ innovation, presentation and taste. Other criteria included the restaurant interior (style and comfort), the wine list (overall concept and price-to-quality ratio) and the menu (content, presentation and ease-of-use). A separate "people’s choice" award was given based on an online vote, won by Leo’s, which received 11 per cent of about 2700 votes cast this year.
The areas targeted by the jury were Sofia, Varna and Plovdiv, which, according to the magazine, were the cities with "the greater concentration of good establishments in the country, which the team has the opportunity to systematically observe throughout the year".
The jury’s members made more than 200 visits between February 2009 and February 2010, documenting their impressions on the quality of products, quality of food, the chefs’ innovation, presentation and taste. Other criteria included the restaurant interior (style and comfort), the wine list (overall concept and price-to-quality ratio) and the menu (content, presentation and ease-of-use). A separate "people’s choice" award was given based on an online vote, won by Leo’s, which received 11 per cent of about 2700 votes cast this year.
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Dear Chef de Cuisine,
I don't know if you are blague-ing or not, but this was hilarious, and too true.
Yours truly,
Chef de rang
Good day
I saw many positive reviews for this restaurant and being one of the restaurant industry and I decided to go visit the so-called Restaurant of the Year.
I am a chef in Paris in pretty good restaurant (3 macarons Michelin) and am in the profession a long time. So let zapoznem:
We went for lunch (2ma people) greeted us wiper and guide us into the garden. Manager, which is known, showed us the table and sat down. At first glance, the garden was lovely, and table [...]
Read the full comment decor, too. I went to wash my hands and I can not share the views of people from that forum is great, but for every taste though.
Food:
Amuse Bouche: cream blue cheese with olives and balsamic vinegar, tomatoes and chips
basil.
Uzhastna combination of flavors that never partnered well. On top of that so-called crisps were like rubber, without taste and moist.
Entrées: 1.Glaziran green beans with spinach and cream cheese home from spinach.
The green beans were "frosted" with sugar and had a clean taste of sugar. Not only that but it was overcooked and was brown. The cheese must not be tethered anywhere throughout history and within a minute my plate was full of candied juice of brown beans. And adding a few doses were ensemble neubeleni boiled carrot.
Second entrée: Risotto with fresh tomato puree Kalamaria on peas and sauce
blue cheese
Overcooked risotto that had tomato flavor than the fact that it was red. Kalamaria was tough and tasteless in the pea puree was mostly potatoes. I have not felt except peas as I came across granulestata texture of the puree. Blue cheese sauce was very good but even if not tied with nishttovarhu chiniyatya.
Third entrée: Tempura of tikvichkis sauce homemade yogurt.
Sauce was successful. Courgettes, no. Watery, brashnyani full of seeds and the whole ensemble even champs. We feel that eat wet dough and not crispy Tempura.
Plat: Rabbit rule with low-fat bacon, mashed potatoes, sautéed mushrooms,
Jury vote Demi
Unsuccessful recipe tokushtto rule thawed, crushed greasy bacon, and bezsolno granulesto paste, watery sauce and mushrooms presoleni. At least it was not shown on this pan cook a rabbit, but ...... unfortunately not.
Dessert: Variation of orange:
hmmmm, from parts successfully dessert consisting of:
orange cake: brashnyan tasteless and without a taste of orange, just orange
Orange risotto: raw, no orange orange taste.
Nougat voting: Too sweet and sticky, without the orange taste
Sorbet: Great, ANI beautiful part of lunch.
Coffee: Great. New brands of coffee Richard. We have them in Paris, the most beautiful cafe in Bulgaria which I drank in a pub.
Overall I did not like, kitchen was not on the level at which prices were, but given the fact that the Chief was govtvach rest tryabvale would not be a factor in a restaurant with this reputation and accreditation, but,,,
I'm ready again to visit him for dinner to see if they can surprise me this time. I believe that should be given a second chance to be healthy even be exposed.
Thank you
Where are the results?