Beyond the alleY, Behind the cupboarD - I'm not joking, that's the name of a lovely and relaxing small restaurant in a narrow street not far from Sofia's heart.
It's a restaurant and a café at the same time, they have a wonderful interior rooms with wooden chairs, white curtains, very well decorated in any small details - without being excessive.
There's also an open space area, facing the small street, with ancient small houses and gardens.
Beyond the alleY behind the cupboarD, yes that’s the name of this unique Restaurant.
It is a must if you are in Sofia, it is certainly the best restaurant in the City and (arguably) in Bulgaria.
Located inside an old blue villa on a quite anonymous side street near the City centre it’s front entrance is completely unmarked except for a small painted square tile ( a religious icon ) cemented on the main gate left column If it is not too busy you can choose the table you like or ask the waiter which table Bill Clinton or Catherine Deneuve had when here and seat there.
The menu is a mix of Western European and Bulgarian typical cuisine. There is a tasty choice for any palate and best of all you don’t need to go a la carte, just ask the waiter or look at the board for the day specials.
The head waiter looks more like a veteran butler and his English is impeccable as is that of almost all the staff.
Wine list is in 2 parts, the Bulgarian choice and the European choice. I suggest you try the local Food and Wines.
Food is simple but excellent and presented in a clean stylish way .
We started with a Saganaki ( roasted Greek cheese ) and a Korkmarch ( homemade thick sheep milk yoghurt with roasted green peppers and fresh tomatoes )
Our main course was a Youghurtl ( Turkish meatballs from fresh minced veal in a spicy red sauce served with pilaf rice ) and an Oven baked rabbit filled with sundried tomatoes and pine nuts served with potatoes gratin
( Alos delicious their Risotto, Gnocchi and Beefburger of minced fillet, foie gras and truffle with stewed courgette )
The desserts were delicious and delicate a Mekichki ( doughnuts ) with white and blue cheese cream, and a Kazad Dibi an “Asia Minor” milk dessert
Our first bottle of wine was a Bulgarian Mavrud ( red cabernet sauvignon from the Tracian region ) and the second was again a local Nobile Melnik from the Struma River valley.
Everything was absolutely delicious and we since returned there few more times
Favorite Dish: Oven baked rabbit filled with sundried tomatoes and pine nuts served with potatoes gratin