Talents

Brunch Around the World: Italy 
Talents Restaurant
June 6 & 7 |  11:30 AM – 3:00 PM
June brings a wave of brunches to Talents!
Let’s celebrate the start of summer together with a culinary journey that begins in… Italy! 
This brunch is led by Chef Petya Tsankova – a graduate of the HRC Culinary Academy and a key member of the Talents team and Academy for 5 years. Her passion lies in baked goods and the craft of artisanal bread – a signature element in her overall cooking style. 
As a devoted fan of Italian cuisine – simple, cozy, and made with few but high-quality ingredients – Chef Tsankova has created a special Italian menu made entirely from fresh seasonal products. 
The menu includes:
Starters:
• “Ligurian” focaccia with three types of Italian spreads:
/ Pesto Di Noci / Tuscan pâté with chicken liver / Pesto alla Trapanese /
• Not quite “Caprese” 
• Savory “Panna Cotta Verde” with a mix of fresh salads
Main Courses:
• “Parmigiana Melanzane” with tomato sauce and Parmesan crumble 
• Classic “Тrofie” pasta with “Genovese” pesto and Parmesan 
• “Polpettine” with turkey, spinach, ricotta, and lemon velouté
• “Maremmani” Rosso-Nero with shrimps, stracchino, and roasted pepper coulis 
Dessert:
• Tiramisu pancakes with Marsala and chocolate 
Brunch Around the World is our gastronomic journey through different countries – with a new destination every time.

***EXPECT THE RESTAURANT TO CONTACT YOU REGARDING THE PAYMENT METHOD***

When the olive becomes a muse… nights like this are born. 
On July 9, we invite you on a culinary journey from root to fruit — with the olive as the star and inspiration that reaches all the way to... the dog. 
Yes, you read that right — Kristina Vantcheva, a young culinary talent from HRC, draws inspiration from both the Mediterranean  and her loyal kitchen assistant — the four-legged Olive, named (naturally) after her favorite ingredient. Olive adores cooking, guests, and anything involving attention, aroma, and at least one brioche that lands on the floor.
And the menu? A small symphony of seven dishes, each dedicated to a different olive variety —
from the delicate Castelvetrano in an amuse-bouche with chicken liver and cherry jam,
to the surprising Koroneiki in duck hearts with orange foam,
and the smoked mascarpone with Arbequina to finish.
There’s also an artful active artichoke with cashew cream for vegetarians,
and an entrecôte with truffle mousseline for those who like the heavy artillery. 
The Menu:
Amuse-bouche:
Chicken liver, cherry jam, homemade brioche, And… the olive is
“Castelvetrano”
Cold starter:
Zucchini, marinated radishes, young peas, And… the olive is
“ Taggiasca”
Warm starter:
Duck hearts, orange foam, root vegetables, And… the olive is
“Koroneiki”
Main (vegetarian option):
Artichoke, cashew cream, air from seasonal herbs, And… the olive is“Kalamata”
Main(meat):
Entrecôte with truffle mousseline, pancetta, cognac jus, And… the olive is “Kalamata”
Pre-dessert:
Mulberry, crispy yogurt, olive oil sorbet, And… the olive is “Picual”
Dessert:
Basil financier, wild strawberry jam, smoked mascarpone, And… the olive is “Arbequina”
When: July 9, 2025
Where: Talents Restaurant, Sofia
Price: BGN 129 per person (seven-course menu)