Zar is created in celebration of Bulgarian cuisine and togetherness.
Our communal 18-seat table will welcome everyone* in Ryesgade.
You will be seated along with your fellow guests, where you will all share 10 Bulgarian dishes created for the occasion.
Be careful, there is a chance of you leaving with a new friend.
Our communal 18-seat table will welcome everyone* in Ryesgade.
You will be seated along with your fellow guests, where you will all share 10 Bulgarian dishes created for the occasion.
Be careful, there is a chance of you leaving with a new friend.
*Gluten-free, lactose-free, vegan? We do apologize. We love you, but we will not be able to meet your dietary restrictions.
For a list of allergens, please reach out to us via e-mail at zar@willworkforfood.dk or call us directly.
For a list of allergens, please reach out to us via e-mail at zar@willworkforfood.dk or call us directly.
Our menu is composed of meticulously preserved ingredients grown in a regenerative garden outside of Sofia.
Bulgarian inspired dishes, created for sharing around our longtable. Changes may occur.
10 Courses
550kr / p.p.
сарми | sarmi
Pickled vine leaves filled with trahana and dried plums, served with sheeps milk yoghurt and horseradish vinaigrette
милинки & самардала | milinki & samardala
‘Darlings’ — soft, buttery buns and oil infused with wild honey garlic salt
кнедли | knedli
Dumpling and broth of dried and fermented Porcini mushrooms
царска туршия | tsarska turshia
‘Royal pickle’ — a purple winter salad of pickled vegetables from Bulgaria and Denmark
пълнени чушки | palneni chushki
Stuffed dried peppers with einkorn and chestnuts & a zesty, buttery sauce
сирене | sirene
Breaded sirene cheese with herbal dip and pickled peppers
смилянски боб чорба | smilyanski bob chorba
Smilyan bean soup with salamurika
баница & лютеница | banitsa & lyutenitsa
Home-made filo dough filled with leeks, served with bell pepper relish
крем англез | creme anglaise
Creme anglaise with mountain tea, miso-butternut caramel and sour plums
торта | cake
Cake with warm spices, candied rose petals and drained yoghurt
WINE
bottle selection
Edgar Brütler · Georgiev/Milkov · Bourgeois-Diaz · Domaine de la Renardière ·Peter Wetzer · Bencze Birtok · Herbert · Jaroslav Osicka · Labet · 7Radko · Angels’ Kitchen · Punkista · Lise & Bertrand Jousset · Domaine Matassa · Domaine de l’Octavin · Cosmic Cellar · Bénédicte & Stéphane Tissot · Melnikon · Milan Nestarec · DIV · Gravner · Buronfosse · Bornard · Maison Chanterêves · Kubaba · Strekov 1075 · Radovan Šuman ·
AMI · Weingut Malinga · Borovitza · Domaine de la Pinte ·Domaine de la Pinte · Christian Tschida · Mandorli · Agricola L’Acino · Johannes Zillinger ·
BULGARIAN CRAFT BEERS
sofia electric brewing restless peninsula 75,-
500 ml. 4.9% abv. xpa in collaboration with utopia.
crisp extra pale ale, brewed with galaxy and vic secret hops
sofia electric brewing kisel 75,-
500 ml. 4% abv. dry hopped gose.
easy drinking sour brewed with hallertau blanc hops
sofia electric brewing 6 months behind schedule 85,-
330 ml. 9% abv.
core range imperial stout with coffee and chocolate
ZAR is a Bulgarian communal dining restaurant created by Thomas Pagh, Lea Sandby and chef Anna Yttesen.
For the month of December, the team joined forces with Bulgarian guests from Sofia.
We learned about the old traditions, exciting new ingredients and customs
- and also, we brought around 600 kgs of the best Bulgarian produce.
In January, we are working with the same pantry while giving our menu a fresh twist or two.
Thomas Pagh Co-Founder, sommelier, hospitalian by heart and most importantly Leas’ boyfriend.
Lea Sandby Co-Founder, sommelier, hospitalian by heart and most importantly also Thomas’ girlfriend.
Anna Yttesen Head Chef and core team member.
For the month of December, the team joined forces with Bulgarian guests from Sofia.
We learned about the old traditions, exciting new ingredients and customs
- and also, we brought around 600 kgs of the best Bulgarian produce.
In January, we are working with the same pantry while giving our menu a fresh twist or two.
Thomas Pagh Co-Founder, sommelier, hospitalian by heart and most importantly Leas’ boyfriend.
Lea Sandby Co-Founder, sommelier, hospitalian by heart and most importantly also Thomas’ girlfriend.
Anna Yttesen Head Chef and core team member.
