In Bulgaria, autumn arrives at the table.

Peppers have been roasted and packed into jars. Pickles are fermenting. Pumpkins and quince appear at the market. Beans simmer slowly on the stove, and suddenly the food becomes warmer, slower and made for sharing.

After our first Mekitsi Club pop-up, I wanted to invite you a little further in.

So this time, we’re sitting down.

NA MASATA means AT THE TABLE - and for one evening, you’re invited to mine for a Bulgarian dinner inspired by the beginning of autumn.

We start the way a Bulgarian table should: with bread.

МЕНЮ/ MENU

ПИТКА / PITKA

Warm, freshly baked Bulgarian bread for tearing and sharing, served with whipped Bulgarian white cheese, butter with sharena sol and homemade pickles.

БОБ / BOB

Bulgarian white beans, slowly cooked into a warming traditional bean stew.

САРМИ / SARMI

Cabbage leaves wrapped around rice, mushrooms and herbs - one of those dishes that tastes like the colder months have officially arrived.

ДЮЛИ / DYULI

Homemade quince compote. A small, fragrant pause before dessert.

ТИКВЕНИК / TIKVENIK

Our take on the Bulgarian autumn classic - pumpkin, walnuts, cinnamon and crisp filo, deconstructed for the dinner table.

And because a Bulgarian table rarely stays dry, the evening will be accompanied by a selection of Bulgarian wines or homemade soda. You can select which drink you'd prefer at the checkout.

One table. A small number of seats. Food made for the season, and for sharing.

Come sit na masata.

Photos

Photos