We have used KOMAT's secret ingredients - love of good taste, spirit of discovery and attention to detail - to continue the restaurant's history with a new menu. Appetite comes with food, and good news comes with new hours!
Starting this month, the day at KOMAT begins... with a tasty coffee and breakfast! The offer reminds us of the importance of a good start, and the star of the show every weekday morning between 8 and 11 is the poached egg with hollandaise sauce, served with smoked salmon, bacon or spinach, depending on your taste. Aromatic spices from the Women's market perfume the morning's shakshuka, and homemade granola gives us the freshness we need. Breakfast or slow living?Shakshuka breakfast in KOMAT
For lunch and dinner, we turn to our new à la carte menu, which retains its cosmopolitan character: a new take on traditional dishes and rich seasonal offerings inspired by quality produce.
Chef Todor Grablev tells the story and we enjoy the fascinating culinary highlights. The desserts are presented by Vanya Markova, KOMAT's new pastry chef.
"We have kept a few "ambassadors" on the menu to maintain continuity - the marinated duck hearts, for example. Today they are served with а Bulgarian twist with the addition of bacon, which complements the distinct flavor of the garlic and anchovy dressing. The menu also features a new version of the familiar "cauliflower".Duck hearts
"The beef tartare has a different look from its classic predecessor - we cover it with a ponzu-marinated mushroom carpaccio with prosciutto. Ponzu also appears in another dish, the pork terrine, and its combination with leeks brings out new flavors in both meats."
"Why a sea bass? We chose the sea bass because it's a local fish - we find it in Bulgaria, also called rock bass. On the КOMAT menu it is served with sea buckthorn beurre blanc sauce, typical of the Scandinavian coasts, but also found on the Bulgarian dunes. Shi Drum
"The choice of beef is Black Angus, raised in Bulgaria. We create a tender taste with Soferments products.
"With the red peppers we recreate the taste of grandma... when she used to coat red peppers in flour and roast tomatoes from a jar in a lot of oil. For the dish at KOMAT, we use jarred tomatoes from a homemade recipe. We marinate the peppers with herbs and garlic, fill them with the tomatoes from which we have removed the excess oil. Then we close the stalks as if they had never been split. We serve them with a vat of “Bagri” and the broth that separates when stewing after frying."
Red Peppers
"Corn Dessert traces several stages in the life of corn - the kernel, the flour, the popcorn. We pair the popcorn with caramel and salt, playing with the combination. We make a French madeleine out of cornmeal. We add popcorn mousse with yuzu in a cocoa shell with orange. Other components include a corn brulee, granita, which is reminiscent of frost, but here we'll detect the flavor of whiskey and fermented chilies. We finish with caramelized popcorn served in the form of a crumble." Corn dessert
"The chocolate and coffee dessert is a mousse in the shape of a coffee bean, served with brownies and dulce de leche. Favorite flavors in perfect balance! Chocolate and coffee
The complete menu in KOMAT as of January 1, 2025:
Start
1./ Kyopolou
green bell pepper, green tomato, sheep cheese, sourdough bread (v, g) 17
2./Hummus (v, g) 17
chickpeas, dried pepper, tahini, flat bread
3/ Tarama (v) 17
cod fish egg mousse, sourdough bread
4./ Bouquet (v) 17
mixed leafy greens, marinated radish, roasted root vegetables, lemon dressing
5./ Green salads with "teize" (v) 20
with pumpkin treacle, pumpkin seeds, ‘teize’ cheese, curry
6./ Beetroot (v) 21
with krokmach, elderflower, hibiscus, walnut
7./ Red peppers (v) 23
with preserved tomatoes, cream cheese from bagri farm, red pepper consommé
8./ Beef tartar (g) 29
tenderloin, mushrooms, yolk, leek ponzu, sourdough bread
9./ Duck hearts (g) 26
marinated duck hearts, lentil sauce, garlic, yuzu, lard, bread
10./ Beef tongue 26
with fermented daikon, porcini, hollandaise and herbs
11./ Cheese & charcuterie board 30
variety of artisanal bulgarian cheeses and charcuterie, served with marmalade and pickles
Main
12./ Cauliflower (v) 30
with curry, root vegetables, mushrooms, hazelnut
13./ Sea Bass 42
wild sea bass fillet, celery, sea buckthorn beurre blanc
14./ Pork (a) 38
pork terrine, leek, celery hollandaise, bonito flakes, black garlic
15. Beef (a) 60
beef tenderloin from bulgarian angus, onions, artisanal cheese from smilyan, black sauce with dates
Finish
16./ Chocolate and coffee (a) 18
dark chocolate, salted brownie, dulce de leche, Disaronno
17. Corn (a) 18
with caramel, popcorn cremeux, granita with whiskey and togarashi
18./ Cheese board 20
variety of artisanal bulgarian cheeses served with marmalade
(v) vegetarian option (a) contains alcohol (g) contains gluten
all prices are in bgn, inclusive of 20% vat
For reservations:
komat@dotsofia.com
+359 88 8117113
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