OWNER TO VERIFY: the biographical details below (names, training in Varna, Enrico Bartolini's La Trattoria, Commotie) were drafted from limited public information and are NOT confirmed. Correct or remove anything inaccurate before publishing — we must not publish an invented history. Delete this "verify" field once the text is confirmed.

Diana and Vasil trained at the culinary institute in Varna and spent years in kitchens abroad — among them Enrico Bartolini's La Trattoria in Italy and Commotie in Belgium. What they brought back to Plovdiv isn't a style to copy but a habit: respect the ingredient and work with the season.

At Bistro Blyan that means one menu, cooked for sixteen people, built around seasonal vegetables and fermentation. Salt, acidity and umami that come slowly from our own kitchen and give depth without excess.

The room is small on purpose. We want to be close to the table, to serve the plates ourselves and feel how each course lands. That is where the name comes from — Blyan: a quiet dream that stays.

— Diana and Vasil