In season with Svetoslav Serafimov of Mediterra

We’re stopping at a favourite Mediterranean address,

known for its cooking and extensive wine list. At Mediterra Restaurant & Wine Bar, Svetoslav Serafimov brings seasonal ingredients from the Mediterranean and the surrounding region into carefully composed dishes. His experience in four- and five-star hotels informs an approach built around produce, precise preparation and balance. This conversation took place in October 2026.

Where does a new dish begin?

What inspires you when it’s time to create a new combination?

I’m drawn to seasonal ingredients from the Mediterranean and our region. We try to source them daily. Once we have them in front of us, the ideas tend to come naturally. I follow the season and choose carefully because the ingredients are the basis of every good, authentic dish.

How do you translate autumn produce into Mediterra’s style?

We work across a broad range of flavours: aged beef, Iberian pork, fresh fish according to the season, poultry, farmhouse and artisan cheeses and cured meats. Our job is to give them the care and presentation they deserve. Every autumn ingredient follows the same principles:

quality produce, careful preparation and balanced flavour.

That lets autumn speak in Mediterra’s language without changing our philosophy.

How do you reconcile the freshness of Mediterranean cooking with autumn’s richer flavours?

Here, autumn arrives with grilled manouri cheese, green-fig preserve, raspberries and chilli. It’s a rich dish, with lime zest bringing freshness back in. Beetroot carpaccio with goat’s-cheese mousse and rocket follows the same balance: depth in the ingredients, freshness in the finish. Gentle handling and the right combinations adapt the approach to the season.

What surprises are in the autumn menu?

We’re exploring less expected combinations. Truffle appears with quail and foie gras, a mushroom-and-celeriac farce, grilled asparagus and demi-glace for depth. With the grilled manouri,

chilli balances the sweetness of figs and raspberries, while lime brings a fresh edge.

A goat’s-cheese dessert with figs, white-chocolate crunch and caramelised walnuts shows how a sweet finish can begin with cheese.

How do you approach pairing the dishes with wine?

Our sommelier and I work closely together. We’ve brought a clear culinary approach together with an international wine selection. The essential point is that wine is considered from the beginning of a dish, through conversation and teamwork.

Which flavour captures autumn for you?

Autumn ingredients become more concentrated and intense. Figs, beetroot, mushrooms and truffles express the season for me: ingredients that develop slowly and reveal their full flavour.

Grand Hotel Millennium Sofia, 89B Vitosha Boulevard
+359 88 795 5525
www.grandhotelmillenniumsofia.bg

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