Zhivko Enchev has over 20 years of experience in restaurant management, sommellerie and the wine trade. A former restaurant manager actively involved in wine list development, he was named Sommelier of the Year in 2017. Over the past decade, he has worked as a sales manager for three Bulgarian wineries. As a founding member and later as Chairman of the Board of Directors of the Bulgarian Association of Wine Professionals, he contributed to the overall image and promotion of Bulgarian wine. His experience connects the perspectives of producers, wine merchants, restaurateurs and sommeliers.

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.