With the arrival of autumn, Park Kaylaka transformed. Multicolored carpets of leaves covered the ground, mornings became crisp, and a sense of calm and freshness filled the air. Autumn also transformed Park Hotel Kaylaka. The season began with new flavors, the aroma of wine, and of course, good spirits. October was full of surprises for our guests. We refreshed the menu at Restaurant Kaylaka, adding dishes inspired by the richness of the autumn season, and reopened Kaylaka Wine Cellar to immerse ourselves together in the world of wine.
The abundance of fruits and vegetables is why we love autumn so much. This year was generous to us – juicy apples, fragrant pears, sweet pumpkins, crispy cabbage, fresh potatoes are just a small part of the autumn gifts that inspired us for another collaboration with Chef Andre Tokev. In the updated menu developed by him, you’ll find both meat and vegetarian options.
This autumn’s restaurant menu features the Yunatska Salad – white kyopolou, ham from Elena Balkan leg, ham roll with shmerkezе, on focaccia. We recommend following the salad with a main course. You can choose between Bavarian pork knuckle with cabbage, potatoes and horseradish, beef fillet with Béarnaise sauce with vegetables, and chicken breast roulade on vegetable fricassée and country fried potatoes with truffle aroma.
If you don’t eat meat, you can explore the vegetarian options. Baked green cheese from the village of Cherni Vit with butter, toasted focaccia and truffle honey is part of the new menu. Guests also highly appreciate our lentil patties with quinoa and chia and crispy leaf lettuce with Ranch sauce, as well as the interesting cabbage steak with ginger and soy sauce on mushroom ragout. For pumpkin enthusiasts, we recommend pumpkin cream soup with coconut milk and pumpkin seeds and pumpkin risotto with parmesan.
If dessert is the culmination of dinner for you, you must try Mousse au Chocolat – chocolate mousse prepared with Belgian chocolate. Light, airy and exceptionally delicious.
October was exciting for us for another reason. On October 23rd, we launched the series of wine evenings for the 2025 season. Special guests were our friends from Magura Winery – the only one in our country where sparkling wines age in a natural cave. The ladies from Magura Winery told us the stories behind each bottle and energetically presented the selection. The menu, created by Chef Andre Tokev, was a 6-course experience.
More special events are coming in the following months. You can visit Kaylaka Wine Cellar on Thursday and Friday from 6:00 PM to midnight or on Saturday from noon to midnight. We await you with a new selection of Bulgarian wines and rakias, selected from leading wineries in the country, as well as an updated menu developed by Chef Andre Tokev. Among our new offerings are peppers in pavlaci, pork ears with colorful salt, butcher’s skewer (pork neck, chicken cutlet, sujuk, bacon, mushrooms and onions), as well as roasted sweet potato with sour cream and bacon. We prepare the meat on oak charcoal because we care about good taste.
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