The last time I ate dinner at Sage Bistro, it was my 31st birthday. I remember enjoying the food and drinks. If you ask why I haven’t been there in a few years, well it’s located in Bistritsa, a suburb about 16km outside the center of Sofia and the roads in that direction are narrow and winding in the warm weather and a complete nightmare in the winter, so I have heard from my friends that live there. Angel and I made the trek from Kyustendil to Bistrisa for this dinner because it was a special seafood and wine dinner with Morski Dar Mussel Farm and Chateau Massimier la Mignarde. To date, this was my best seafood experience in Bulgaria, yet I haven’t dine extensively on the Black Sea. The special menu included 4 courses and 3 glasses of wine for 44 lv, which I considered quite good price for the quantity and quality of food being served.
They also put two large bowls of mussels for everyone at the table to share. They were cooked in a citrusy wine sauce. The mussels were fresh, well textured and free from grit. I was too busy enjoying my friends and food to get a snap.
The salad and mussels were served with Equilibre a sauvignon-viognier blend, which was the favorite wine of the night. We ordered a second bottle!
The stuffed calamari, when it first arrived had this aroma of an Asian sweet and sour sauce, but when I tasted it, it was not at all what I expected, not that it is a bad thing, but my nose was off. The calamari was stuffed with vegetables, like eggplant, rather ratatouille-esque with a pronounce garlic flavor. I ended up getting a big chunk of garlic and it unfortunately stuck around through out the entire meal and ride home to Kyustendil. The calamari was served with the Muscat Petit Grains. The dish was quite tasty.
Our main course was a play on surf and turf. The beef medallions were served with shrimp and a truffle butter sauce. The truffle sauce was mildly aromatic, but not very intense. It was a nice compliment to the dish, but at 44lv per person, you can hardly expect fresh truffles, especially since the Perigord truffle is out of season. The beef was tender and cooked well, for me that means it was medium rare and seasoned. The shrimp were amazing. They were flavorful and fleshy, not at all like the rubbery sponges you usually find in restaurants… It is unfortunate there were only two… I could have had a dozen! It was served with the Meridienne Rose, which the table described more red than white in it’s flavor for a rosé.
Finally, dessert was a cheesecake brownie. It was really good and I am not a big fan of desserts, but I don’t think the description was really appropriate because in my mind, I have the American idea of cheesecake and brownies as these are sort of an American thing! To me it was more like a torte, but regardless of the moniker, it was a lovely conclusion to the meal. If you look closely, you can see that they transferred the Sage logo to the plate in powdered sugar.