If freshness had a color, it would be green! And so is the spring menu at KOMAT restaurant—light, vibrant, and refreshing. The magic of the season is captured in the Spring Salad, featuring broccolini, green herbs, green cabbage, sheep’s cheese, and farmer’s yogurt.
Appetizers include the beloved staples: creamy hummus, flavorful tarama, and beets accompanied by croquettes, elderberries, and hibiscus. You'll also find roasted peppers from grandma’s jar, adding a nostalgic touch. Breathing in the aromas, we trace the origins of each ingredient—from the village square to the vibrant plate before us.
KOMAT’s spring meat offerings highlight the now-iconic veal tartare with leek ponzu, and—of course—Black Sea mussels with beurre blanc and bacon. The veal tongue takes on a new look and a fresh Eastern twist, thanks to a medley of daikon, pak choi, mizuna, and fennel.
For the main course, enjoy trahana paired with sunchokes, shiitake mushrooms, tofu, black garlic, and vegan jus. The chicken thigh, topped with fresh herbs and a delicate mushroom sauce, transforms a classic dish into a memorable experience. Spring makes its mark on seafood too, with sea bass served alongside asparagus and kale, dashi chard, and herb hollandaise.
The roasted lamb, paired with spinach, new potatoes, and jus, unfolds the season in both color and taste. And finally, the veal bonfire—accompanied by Smilyan artisan cheese and veal jus with parsley—rounds out the menu with bold, comforting flavors.
Each dish feels as if it was created for KOMAT’s garden—a promise of a brief, flavorful escape in the heart of the city.
dips
spring 17
broccolini, kale, green herbs, sheep katak and yoghurt, sourdough bread
hummus 17
chickpeas, dried pepper, tahini, sourdough bread
tarama 17 1, 4
cod fish egg mousse, sourdough bread
charcuterie board 20
variety of artisanal bulgarian charcuterie, served with marmalade and pickles starters
mixed greens with ‘teize’ 20
with pumpkin treacle, pumpkin seeds, ‘teize’ cheese, curry
beetroot 21
with krokmach, elderflower, hibiscus, walnut
red peppers 23
with preserved tomatoes, cream cheese from Bagri farm, red pepper consommé
ceviche 27
king fish, chipotle, citrus, fennel, cotton candy from pork
beef tartare 29
tenderloin, mushrooms, yolk, leek ponzu, sourdough bread
mussels 26
black sea mussels, salamuriika beurre blanc, lard, bread
beef tongue 28
with daikon, pak choi, mizuna, dill, yoghurt, garlic
main
trahana 35
with morels, shiitake, tofu, black garlic, vegan jus
chicken 39
tights terrine, mushroom cream, fresh herbs, jus, salad
sea bass 44
with asparagus, kale, dashi curd, herb hollandaise
goatling 58
roasted goatling with spinach, baby potatoes, jus
beef 60
beef tenderloin from bulgarian angus, onions, artisanal cheese from smilyan, beef jus with parsley
The desserts, of course, are not to be missed—presented on a separate menu with a hint of ripe strawberries in the air.
Reservations open:
+359 888 117 113
komat@dotsofia.com
Make your reservation online here
Restaurant KOMAT is proudly rated 4.7 on Google Reviews.
