IN THE NAME OF MEAT
MARINA TOSHICH
SEPTEMBER 27
Komatevo Quarter, Plovdiv, Komatevo Park
x
K
A
S
A
P
I
- Komatevsko Shose Blvd. №141, Komatevo Quarter, Plovdiv
- Every day: 10:00 to 01:00
VISIT US
- Komatevsko Shose Blvd. №141,
Komatevo Quarter, Plovdiv - Mon - Fri: 10:00 to 01:00
- Sat - Sun: 09:00 to 01:00
- Kitchen until: 23:00
RESERVATIONS
VISIT US
- Komatevsko Shose Blvd. №141,
Komatevo Quarter, Plovdiv - Mon - Fri: 10:00 to 01:00
- Sat - Sun: 09:00 to 01:00
- Kitchen until: 23:00
RESERVATIONS
LATEST
News and Highlights
With all this global warming I got completely lost... just following the smell... and I found myself in Komatevo.
The butcher's stories begin with a sharp knife and a strong board!
Our Butcher's Menu
The most tender steaks and chops, dry-aged for a minimum of 21 days in our special chamber. We grill on Josper to ensure the meat is juicy, aromatic, and has a slightly smoky flavor.
ABOUT US
Every taste tells a story
Kasapi Restaurant is not just a place to eat – it is a return to the authentic Bulgarian table, but with a modern feel and uncompromising quality. Our story began in 1952 when the building was built by the residents of three neighboring villages to become the first restaurant in the municipality. Since then, this place has been a symbol of community, gathering, celebrations and... good meat.
DRY AGING CHAMBER
Dry Aged
Dry aging of meat is a traditional method for tenderizing and enhancing the flavor of meat, where it is left to mature in a controlled environment with specific temperature, humidity, and airflow. This process can last from 14 to 60 days, depending on the desired taste characteristics and the type of meat.
Exceptional tenderness
Intense flavor and aroma
Improved texture
Unique umami flavor
IN THE NAME OF MEAT
MENU HIGHLIGHTS
Every day from 10:00 to 00:00
THE BEST
DRY-AGED MEAT
Beef Porterhouse Steak
A selected and hand-trimmed beef Porterhouse steak, highly valued by serious beef steak lovers.
---
Homemade Sausages
based on a traditional Komatevo recipe, passed down from grandfather to grandson
---
Beef Ribeye Steak
In most cases, this meat is aged for a minimum of 30 days under special conditions. The unique taste of the Ribeye steak is due precisely to this important aging process.
---
Amor Station
Liliya Dimitrova
Yasen Dzhenkov
katerina nikolova
Denica Slavova
Iskren Mitev
WHY CHOOSE
KASAPI RESTAURANT
Dry-aged meat with character
Everything we serve – from steak to chop – is dry-aged for a minimum of 21 days in the largest chamber in Bulgaria (24 m³). This is not just meat. This is a taste with a story.
Atmosphere with soul
Our native Komatevo, wooden tables, people with appetite, a garden in a natural park, live music and a retro butcher's spirit. We are not a restaurant – we are an experience.
The chefs are not just chefs, but meat alchemists
They don't cook – they create. Our butchers and kitchen masters know every rib, every piece of fat, and exactly how much time it needs on the grill. From grandma's recipes to the most modern techniques – we make it so you'll want to lick the cleaver.
For young and old
While the adults enjoy cold cuts and wine, the little rascals are in safe hands – a spacious kids' center with animators and games, working even during evening parties.