Following good food with METRO: SOUL TERRAIN

When a menu has this many temptations, plans for a quick lunch rarely survive.

You start with a cocktail, order dishes that all sound worth trying and find lunch becoming an afternoon plan. After FRAME in Blagoevgrad, our journey with the Gastronomic Guide from METRO takes us to SOUL TERRAIN in Sofia. Central but removed from the bustle, it suits good food, a pleasant setting and a cocktail that makes lunch a little better. The varied menu and generous portions encourage sharing. We began with a Salty Tonic of tequila, fresh lemon juice, salt and pink tonic, and a classic Espresso Martini. One brought freshness and a lightly salty citrus edge; the other the depth of coffee. Between sips, we reached for guacamole and nachos, the creamy avocado contrasting with the crunch.

Next came panini with prosciutto cotto, Parmesan, a special white sauce and fresh salad leaves. The tender ham, distinctive cheese and creamy sauce made a satisfying next bite. Then a salad of mixed leaves, goat’s cheese, rocket, pumpkin preserve, quinoa, celery and walnuts arrived. Leaves brought freshness, quinoa substance and walnuts crunch.

The goat’s cheese was so delicate it could have held our attention on its own,

but the pumpkin preserve, rachel, was the real talking point. Its sweetness complemented the other ingredients and lingered in the conversation long after the plate was empty.

The next starter won us over on the menu: dairy-made kashkaval cheese in crisp kataifi pastry, with pumpkin preserve, flaked almonds and greens. The fine golden pastry contrasted with the soft cheese, and the preserve again made a good partner. Almonds added a gentle nutty note; salad brought balance. It was a dish that made you slow down after the first bite. Of course, we couldn’t stop there.

For mains, we chose beef scallopini with imperial rice, Parmesan and truffle,

plus rocket, and cod fillet with spinach, quinoa and a soy-and-cream sauce. The beef was tender, the rice gave it substance, and Parmesan and truffle brought their deep aromas. Rocket added a fresh, peppery note.

The cod was the more delicate choice, pairing tender fish, spinach and quinoa with a creamy soy sauce that balanced softness and character. By the end of lunch, we were happy with our choices, but dessert still tempted us. We’d marked out the SOUL cake with mascarpone, Nutella, biscuits, walnuts and flaked almonds, and a vegan tart with dates, cocoa, avocado, banana and walnuts. In the end, we left them for another visit,

a perfectly good reason to return.

All the dishes we tried used products from METRO. Good ingredients in capable hands make a difference on the plate. That meeting of produce and kitchen skill is the idea behind METRO’s Gastronomic Guide, encouraging diners to discover restaurants and the range of contemporary Bulgarian cooking.

We left SOUL TERRAIN full, pleased and with one clear promise: next time, save room for dessert.

Following good food with METRO: a stop in Blagoevgrad

What’s happening in the city? Follow GoGuide on Instagram to hear about it first.

Subscribe to our YouTube channel for a closer look at the city, and a wider view.