We certainly aren’t used to thinking of hotel restaurants as the equivalent of “regular” restaurants. They are perceived as fast-food spots where the all-inclusive menu offers a variety of dishes that guests pile onto their plates. This attitude is also enforced by the hotels themselves, which prioritize the quantity of food and only then pay attention to the aesthetics of dining.
Of course, there are hotels where you simply eat. And there are hotels where the dishes are stylish and signature. The difference isn’t just in the menu; it’s in the attitude, the attention to detail, and the understanding that every serving can tell a story. HVD Hotels has long chosen the latter path. And it follows this path with a consistency that is felt from the first bite of breakfast to the last sip of wine with dinner.
Ultra All Inclusive, as interpreted by HVD Hotels, is not just a formula for satisfying daily needs. It is a philosophy built on the conviction that hospitality has a taste. The concept that the chain develops in its hotels along the Black Sea coast places the culinary experience at the center of the vacation, not on its periphery. Themed evenings, signature menus, and reservation-only à la carte restaurants—all of this is designed with a clear intention: for the guest to return not only for the sea, but also for the cuisine.
In the kitchens of HVD Hotels, teams of over 150 chefs from Bulgaria, Italy, Turkey, and India create culinary masterpieces - a unique international gastronomic ensemble where every culinary tradition is authentically represented. In the Turkish restaurants within the complexes, teams from Turkey recreate the characteristic flavors of Oriental cuisine, while in the Italian restaurants, chefs from Italy present classic recipes from their national gastronomy. Authenticity here is not a marketing term; it is a matter of origin and craftsmanship.
The selection of ingredients is another key focus of the chain’s concept. It follows the trend toward local and sustainable production, relying on products from local farms and trusted suppliers. Daily deliveries from local producers and the freshest seafood, sourced straight from the sea, provide the ingredients from which award-winning chefs extract the very best. This is cuisine that respects the land from which it comes.
Let’s illustrate this with a concrete example: La Terrasse restaurant at HVD Boutique Hotel Oasis offers creative signature cuisine with incredible delights such as homemade lobster ravioli and turbot fillet, served with a sauce of capers, olives, and brown butter. A stylish experience served on an open-air terrace with a picturesque view of the sea.
The refined atmosphere and style, as well as the carefully curated wine selection, turn evenings into an event in and of themselves. The themed evenings, in turn, offer guests a new culinary context every night: a gastronomic journey that delights all the senses.
This culinary dedication does not remain hidden behind kitchen doors. At Gourmet Fest Varna, for example, Chef Ivan Ivanov and Chef Dimitar Kostov from the HVD Hotels team presented the “Farm-to-Table” concept not as a slogan, but as a working model backed by daily practice in the chain’s kitchens.
Drinks play no secondary role in this picture. A carefully curated selection of local and imported wines, premium spirits, and cocktail offerings complements the menus with the necessary sophistication.
Ultimately, “The Art of Hospitality” (the motto of HVD Hotels) is not just a pretty phrase in a corporate brochure. It is a credo that is upheld and put into practice every day in dozens of kitchens: with fresh fish from local fishermen, with dishes that draw on the culinary traditions of three continents, and with a table set with the conviction that the guest deserves the very best. Because gastronomy is not a service; it is an expression of respect for the guests of our hotels.
