Turbot with Shrimp Mousse and Vegetable Spaghetti
Chef Nikol Tsvetanova
23.12.15
Enjoy the recipe by Nikol Tsvetanova, created in colaboration with her colleague Petar Petrov.

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Salmon Cheesecake with Parmesan Bread Chips, Purslane and Quail Eggs
Chef Nikol Tsvetanova
23.12.15
Something else that sounds sweet but is much better.

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Soufflè from Foie Gras and Confit from Red Grapes
Chef Nikol Tsvetanova
23.12.15
It's time for some souffle, but not a chocolate one. Enjoy!

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Salmon with Soba Noodles and Vegetables
Chef Nikolay Kosev
09.12.15
It's high time we introduced you to something with an Asian flavor. Head chef Nikolay Kosev from PURE Grand Bistro chose for you a recipe with soba noodles. These are actually spaghetti made out of buckwheat flour, which is rich in protein, fibres and is appropriate for people with...

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Dessert Gateau Marcel
Chef Nikolay Kosev
08.12.15
Eight of December is the official day of the popular Western dessert, the brownie. We from PURE love to be unconventional; therefore, we are going to offer you a gourmet dessert with a lot of chocolate, if not more than in the typical brownie.

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Cream From Foie Gras
Chef Antonio Ivanov
08.12.15
Now you have the chance to learn how chef Antonio Ivanov prepares the cream from foie gras, which he presented in his video business card. Enjoy!

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Quail With Chicken Farce, Tapioca, Sous-Vide Vegetables and Crispy Mushroom
Chef Antonio Ivanov
07.12.15
It's time to pay attention to our poultry friends. Enjoy a quail recipe by chef Antonio Ivanov.  - Pleurotus Ostreatus mushroom

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Terrine From Foie Gras
Chef Antonio Ivanov
07.12.15
Enjoy some terrine from foie gras with marmalade from blackberries, pear with lavender and foam from lime and figs - a recipe by chef Antonio Ivanov from PURE Sopharma Business Towers.  

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Fillet from a Turbot Fish, Mediterranean Salad and Arrabiata Spaghetti
Chef Yordan Rangelov
07.12.15
Are you in the mood for something Mediterranean? Head chef Yordan Rangelov introduces you to a masterpiece inspired by that corner of the world. 

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Beef Knuckle Steak "Osso Buco"
Chef Yordan Rangelov
07.12.15
"Osso Buco" translated means a hole in the bone. Besides that, it is a Milan dish. Check out how head chef Yordan Rangelov from PURE Sopharma Business Towers prepares his rendition of the recipe. 

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Black Angus Beef Steak
Chef Nikolay Kosev
07.12.15
"I believe that the wine you cook with should also be the one you drink at dinner."  This is the opinion of head chef Nikolay Kosev about the right way to cook with wine. Take out your favorite bottle and create with PURE. 

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Double Chocolate Bar
Chef Antonio Ivanov
07.12.15
Sweeten your day with a double dose of chocolate and another work of art by the master chefs of PURE.

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Black Angus Beef Fillet, Grilled Boletus Mushrooms and Sauteed Seasonal Veggies
Chef Yordan Rangelov
07.12.15
Black Angus beef is very popular out West. It's high time we introduced it to the Bulgarian afficionados of gourmet cuisine, as we dress this juicy beef in the tempting recepies of PURE's chefs. 

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Fillet From a Wild Sea Bass with Saffron Risotto and Green Asparagus
Chef Yordan Rangelov
07.12.15
If you are in the mood for a sophisticated at-home-dinner, we from PURE are here to help you. We create, you taste, but now it's time for you to create as well. 

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Shomloy Galoushko
Chef Tanya Kirilova
08.09.14
Hungarian cake with homemade vanilla cream, nuts (in our case we used almonds, but can be and walnuts), peaches and raisins served with almond mousse and raspberries.

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Farsh turbot with shrimp and fresh vegetables, served with zucchini blossom
Chef Dimo Dimov
27.06.14
When preparing a dish, Dimo creates the recipes based on the available fresh products. This week he picked up fresh blossoms of zucchini(small zucchini with their flowers). Not only that the zucchinis are tender and delicious, but also the blossoms give a fresh, spring aroma to the...

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Duck Mgret with cherry confy
Chef Petur Petrov
23.06.14
Duck magret is one of Peter's favorite dishes. This is a classic recipe from the French cuisine that combines duck with cherry confy, garnished with herb risotto and fresh spring vegetables.The vegetables could be changes according to the season.

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Lamb chop in sautéed spinach with pine nuts with asparagus in prosciutto
Chef Dimo Dimov
23.06.14
This is a great recipe for tender lamb chops, topped with sautéed spinach and pine nuts. We add fresh asparagus wrapped in prosciutto and mustard sauce in order to obtain extremely tasty and interesting taste. The dish can be served with a glass of Merlot.

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French macaron with plum jam and chocolate mousse garnished with strawberry drops and mint caviar
Chef Tsvetаlin Zholev
23.06.14
A gentle desert combining crispy macaron with gentle chocolate mousse and plum jam. The sweet strawberry drops and the mint caviar add an amazing flavour to the whole desert.

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Avocado tartare with lox and mussels,scallop with prawns and sauce alapasan
Chef Tsvetаlin Zholev
23.06.14
This is one of the favorit dishes of chef Tsvetelin Zholev (Tsuri) because he has a great passion for preparing sea food. The avocado tartar gives a little bit savory taste which combines with the scallops and prawns creates an amazing dish with Mediterranean flavor.

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Bluefin tuna in black sesame paste and lemon ginger
Chef Stefan Kirilov
23.06.14
Bluefin tuna is one of the most commonly used fish in Japanese cuisine (sushi), slightly raw the fish is very tasty. We seasoned the fish with black sesame seeds and garnish it with zucchini with ginger and lemon in order to get a light and tasty dish with an ocean taste.

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Crab with shaffron risotto and mascarpone
Chef Dimo Dimov
19.06.14
One exotic dish combining crab and shffron risotto and Italian mascarpone. Serve the dish with a glass of white wine.

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Duck with confit form pears and Muscat, pomegranate sauce and Burgundy snail
Chef Dimo Dimov
17.06.14
Do you enjoy the fabulous taste of French cuisine? Try our delicious combination which combines two classic elements of French cuisine-duck magret and snails.

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