Summer taste combinations by Chef Vasil Spasov

Question: -Chef Spasov, what is the concept of the new Zornitza Family Estate summer menu?
Chief Spassov: There are two concepts in the fusion culinary style. One is “New Bulgarian cuisine” and the second is called “Children are cooking”. The idea is to use only local products and traditional Bulgarian recipes transformed by the vision of the 20-year-olds. Both myself and my team are between 19 and 23 years of age. And for us, it is a mission to preserve the typical Bulgarian national cuisine by developing and enriching it, following the latest culinary trends.

Question: Where do you get the inspiration for your recipes?
Chief Spasov: First, from the old Bulgarian recipes, of course, and from the ideas from top chefs around the world, then I render them through my sense of taste, products, techniques and imagination. I am inspired by the organic and high-quality products from the estate’s farm. The proximity of Zornitza Family Estate to Greece allows us to include a wide variety of fresh fish and seafood in our menu. I am also inspired by typical Bulgarian dishes, such as Krockmach and Katak.

Q: Which recipe from the new menu is your favourite?
Chief Spasov: I have a few. The first is “Tomato” – a dish with five varieties of tomatoes, local sheep cheese from our farm served with sorbet from gazpacho and muscat rakia. Another favourite is “Rabbit” – a modern and original reading of a stew. But the most unique is the “Lamb Tartar” – this one isn’t available anywhere else.