Kitchen 59

The restaurant downstairs has an up-to-date look, with the kitchen on view and culinary school students working in it. I tried the evening menu, and the food was excellent. Service there was friendly and attentive, and the prices were reasonable too. The hotel itself looks modern, and the tram stop is right outside, making it easy to get to. Check-in was simple, the staff were helpful and informative, and my room was clean and modern, with a shower room and a huge, comfortable bed. I'd recommend both the hotel and restaurant.

The hotel has been great every time I've visited, and the receptionists have always been polite and helpful. I've stayed here more than 10 times for company visits. This 1/5 rating is about the restaurant, since there's no separate place to rate it. I tried it this time because I was given a 10% discount. The presentation was 10/10, but the food itself was really bad. I ordered chicken with some bread that wasn't well baked. The portion was absurdly small, and the chicken had no salt and almost no taste. Without ordering salt, it was borderline inedible. There are only two beer brands, and they come in 330ml servings. The restaurant was empty, yet it was hard to get the waiter's attention. The discount didn't mean much with a 2.1€ service charge. That's tragic service, and it's the first time in my life I've been charged for service in Bulgaria. The food was expensive, and while I could overlook the price if it were decent, I wouldn't pay 1/5th of the price for what I got. The waiter didn't ask whether the meal was good, probably because he already knew. I ended up telling the polite woman at reception how bad it was, something I've never done before. A tragic meal, probably the worst restaurant experience I've had in my life. The only guests were foreigners. No normal local would sit there twice, at least. Everything else about the hotel is great 😊

The rooms have a minimal, modern look. The rooftop bar has a great atmosphere and nice views, and the food and coffee were good. Friday night got pretty lively in the bar.

The breakfast was the one letdown. Service was fine, but the ingredients felt quite average compared with the standards set elsewhere at the hotel. Better quality artisanal products would bring it all together. I liked seeing the Culinary Academy instructors and students working side by side in the restaurant. They make a strong team, and you can feel the energy in the kitchen. The restaurant fits the hotel's distinctive concept, which balances minimalist style with eclectic details. The design and practical side both feel carefully considered.