VT Times, May 2012

spreads. With a
student population
of over 20,000 Mark
focused initially
on the American
University – but no
longer has to rely
on it for his custom,
which is excellent
news for the future.
But running
costs are high,
and Mark warns
other budding
restaurateurs not to
expect a profi t for six months to a year. “It takes a
huge amount of time – and money – to be a success”
Mark nods. “you have to tweak opening hours,
staffi ng levels, menus and ingredients and you MUST
listen to other people. You may think something is a
great idea but if your customers don’t agree: it’s not!”
Casa Adria is now regarded as the best restaurant in
town, has been covered on TV and has a loyal local
clientelle. Th is is not a big expat area, unlike VT,
so the customers are almost exclusively Bulgarian.
Th is may change during the summer months when
the tourists arrive around Bansko and Pirin. Th e
menu is fi rmly international, with a huge choice
of dishes from around the world and plenty of
vegetarian options.
I was fortunate enough to visit it this month and
sample the fi ne food and atmosphere for myself.
Th e area is indeed exclusive and residential, so
perhaps it’s a surprise to see a restaurant there. Even
on a Wednesday night, however, the restaurant was
packed until the early hours of the morning. Mark
confi rms “hardly anyone books ahead, so we never
know what any night is going to hold!” Th e interior
is classy without being ostentatious, welcoming and
warm.
Th e menu was bursting with choice and temptation.
Th e service was excellent, the food served on hot
plates with a big smile and superb presentation. Th e
food was absolutely delicious: garlic king prawns on
a bed of tagliolini in pesto made a great appetiser to
prepare for an excellent fi llet steak in pepper sauce.
A rich dark chocolate mousse sealed the deal! Th is
is, quite simply, the best meal the editor has had so
far in Bulgaria. My companion, a vegetarian, had
a huge plate of bruschetta followed by a polenta
and broccoli dish. Th ere is a signature dish – the
Casa Adria salad - a home-made Parmesan basket
overfl owing with iceberg, rocket, cherry tomatoes
pine nuts, coated in home-made house dressing
with two pieces of blue cheese on top. Th e portions
were ample, the service immaculate and not
rushed. In total we whiled away more than fi ve very
enjoyable hours.
Mark’s ethos is to serve the best quality products,
in the best surroundings, by the best service and
defi nitely slow food. “Th e fastest food you get in
the restaurant is chicken bites … but still made with
best quality breast of chicken, no added rubbish”.
And when looking towards the future? Mark says
“I’d love in the future to move forward with my
own greenhouses and gardens where we could grow
our own food, even a few sheep and hens would be
good … I’d like to spend more time front of house
eventually and would love to consult to other
restaurants.”
Blagoevgrad is also the perfect centre for exploring
Pirin, Rila, Bansko and beyond … so why not take
a long weekend? Put Casa Adria fi rmly on your list
of fantastic places to eat!
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