The spices of the good cuisine – Tempero restaurant in Sofia, Bulgaria

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Real food made with love

It was an usual weekday in Sofia. Very busy and work is following us even in the traffic jams. But one good thing about this busy day was that we were going to an exciting dinner in a new restaurant in Sofia – Tempero. I really considered leaving the car in the middle of the traffic and walking to the restaurant.

We visited Tempero during Sofia Restaurant Week 5-13 May 2018. It is an incredible event that gives you the chance to go out of your box and taste something new, exciting and for a very reasonable price.

Restaurant Tempero – a cosy, modern, still unpretentious bistro

Tempero was a great choice in this busy week. We enjoyed fine food but still in a cosy and unpretentious atmosphere. Tempero means “spice” in Portuguese. And in the restaurant we really felt a lot of wonderful spices – both in the dish and outside. The great service was one of them. And, of course, we cannot skip to mention the great menu choice of the chef. Tempero made us feel cosy, comfortable, on the place where you want to be.

The garden of restaurant Tempero, Sofia

The garden of restaurant Tempero in Sofia

Tempero restaurant in Sofia, Bulgaria

Tempero restaurant in Sofia, Bulgaria

The three-course menu – Sofia Restaurant Week 2018

Let’s turn eyes to the food. We always enjoy when tasting something different, something that is not on the main menu. This time it is a 3-course set menu, especially created for the Sofia Restaurant week. And when the menu represents the personal ideas and mood of the chef, we can’t wait to try it.

Salad VS starter

We always try to taste as many new things as possible so each of us ordered a different set menu. Most of the restaurants offered 2 set menus and Tempero was not an exclusion. So here is what we were served for a start – Salad with rucola and spinach, goat cheese pearls, dried fruit, balsamic sphere’s and raspberry dressing and Black Angus Veal Terrine with vegetables, served with mashed ground apple, small onions and roasted pumpkin.

The salad was for me, a person who rarely eats anything green on colour, especially rucola. However, I found it perfect. The combination with goat cheese and dried fruits paired perfectly with the slightly bitter rucola. It was the first time I was ready to eat even more salad.

Salad with rucola and spinach, goat cheese pearls, dried fruit, balsamic sphere’s and raspberry dressing - Tempero restaurant in Sofia Bulgaria, Sofia Restaurant week 2018

Salad with rucola and spinach, goat cheese pearls, dried fruit, balsamic sphere’s and raspberry dressing

Maria was also happy with her starter that was not less delicious than beautiful. She has been unsuccessfully trying to cook veal for years and she always appreciates well-prepared veal.

Black Angus Veal Terrine with vegetables, served with mashed ground apple, small onions and roasted pumpkin

Black Angus Veal Terrine with vegetables, served with mashed ground apple, small onions and roasted pumpkin

The main course – salmon VS lamb

Poached salmon with nettles crust, lime cream with pomegranate and potato fondant – it sounds too complicated to remember so I just copied it from the website of Sofia Restaurant Week. It was an absolutely delicious salmon that I ate slowly and with pleasure. I only regretted that we had came by car – I would really love a glass of white wine with the salmon. Anna ate all the pomegranate but this did not ruin the pleasure and I thanked the chef in my thoughts.

Poached salmon with nettles crust, lime cream with pomegranate and potato fondant - Tempero restaurant in Sofia, Sofia Restaurant Week 2018

Poached salmon with nettles crust, lime cream with pomegranate and potato fondant

Slowly cooked lamb with fresh mint crust, garnished with spinach roesti and glazed carrots – this is what Maria had. The lamb was lean and the slow cooking had given it an unforgettable taste. Only the carrots were a little too much but Anna loved them, too.

Slowly cooked lamb with fresh mint crust, garnished with spinach roesti and glazed carrots

Slowly cooked lamb with fresh mint crust, garnished with spinach roesti and glazed carrots

The thing that made the whole family happy – the dessert

Chocolate pudding with gentle spring mousse with cream cheese and home-grown mint VS Homemade ice cream with chocolate, cream cheese and fresh strawberries. Can’t pick a winner, sorry. They disappeared so quickly, I don’t even want to remember because I dream of more and more of them. 

What to do with the kids?

This is a common question for us because we usually bring little Anna everywhere with us. She is a calm girl and she could stay on the chair but we always prefer to find her a better entertainment when possible. So we are always happy when restaurants have kids’ rooms. Tempero has a wonderful kids’ place – more about it here.

Anna is not a huge fan of gourmet food, if you ask her, she will eat beans or rice all the time

Anna is not a huge fan of gourmet food, if you ask her, she will eat beans or rice all the time

We spent 2 great hours at Tempero restaurant and hopefully we will return soon to taste the main menu. We loved it from the first sight and I believe this will not change soon.

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