Dimo Feshev is a partner in Panchetata and ARIA Restaurant, two restaurant concepts built around seasonal signature cuisine and carefully curated wine selections. With nearly ten years of experience in hospitality, he oversees operations and strategic decisions, including wine list development. He believes that wine is food’s best partner and that Bulgarian producers deserve a prominent place on thoughtfully selected wine lists. He brings the restaurateur’s perspective on wine selection, winery partnerships and creating value for guests.

Why does Bulgarian wine remain absent from the glasses in Bulgarian restaurants?

Restaurants are among the most important places where consumers discover, choose and experience wine. A thoughtfully curated wine list, a confident recommendation and a connection to local cuisine can make Bulgarian wine a memorable part of the guest experience and the identity of a destination.

The discussion brings together perspectives from restaurant management, wine professionals and destination development. Through practical examples, it will explore wine list selection, the presentation and recommendation of Bulgarian wines, partnerships between restaurants and producers, and opportunities to build a shared gastronomic identity.

Particular attention will be given to the role of wineries: how to approach the right restaurants, develop lasting commercial relationships and help service teams confidently recommend their wines. The panel will also examine how local wine can contribute to positioning Sofia and Bulgaria as gastronomic destinations.