On the first of May we opened the pool. The thermometer read 23 °C in the air and 26 °C in the water — the same morning our chef put the first lamb ribs back into the oven for the St George's Day menu. The 2026 season started quietly: no opening ceremony, no press conference, no banners. We unpacked, dusted, and opened the doors.
This piece is more an internal note than a marketing text. If you have stayed with us before — here is what you will find changed. If you are a new guest — here is what to count on for the next six months. No promises we cannot keep.
When the pool runs
The main pool is heated and salt-treated. That sounds like a technical detail, but for a guest arriving in late April or early October it is the difference between "I swam" and "I dipped in for a photograph". We hold the temperature between 26 and 28 °C from 1 May to 15 October. On the cooler days of May and October that means the water is warmer than the air — an effect you remember long after the holiday.
Salt-treatment has two practical advantages. First: no chlorine smell on the skin and no sting in the eyes. Second: no tight feeling after thirty minutes of swimming. People with sensitive skin notice it on the first day.
The restaurant: new days, three new dishes
From 15 May to 30 September the restaurant is open every day for dinner, 7:00 to 10:30 pm. In May and October we run Thursday through Sunday. In winter the dining room is closed except by prior arrangement for private events.
This year's menu has three things we did not offer before. The first is Balchik mussels — the Dalboka classic, our way: white wine, mild peppers and celery leaf, served in a cast-iron pan. The second is vine leaves stuffed with sheep's cheese — until now we served them only at private dinners; this year they go onto the main menu. The third is free-range pork chop from a small farm near Devnya — the meat sits in a marinade for 36 hours and slow-cooks over wood charcoal.
Our chef keeps the menu small on purpose. 24 seats means each plate can be cooked attentively, not pulled from a tray for 200. If you have dietary restrictions — vegan, gluten-free, lactose-free — please let us know in advance and we will prepare something specific for your evening.
Spa: hot stones and singing bowls
We have added two new treatments to the spa for the 2026 season.
Hot stone therapy for couples — 90 minutes in a shared room. Volcanic stones heated to 50 °C, placed along the spine. A slow walk with warm palms over the muscles. This is not a substitute for a massage; it is a complement, especially for guests who wake up with a stiff back during winter.
Soundbath & Coffee is an experiment we believe in. Thirty morning minutes of Tibetan singing bowls in the spa room, followed by a cup of COSSARA coffee on the terrace. It is not "meditation" in the strict sense — it is closer to a quiet pause between sleep and the start of the day. Best on the second morning of a stay.
The 2026 themed weekends
This year we run four weekends differently from the rest. Each has its own menu, its own offer, and its own rhythm.
- St George's Day — 2 to 6 May. Lamb, roses from the Palace, a long weekend. If you are reading this in time — there are still villas free.
- July Morning — 29 June to 1 July. Sunrise on 1 July at 5:39 am, champagne on the terrace, late breakfast. A stop for those who want the ritual without the tent.
- Indian Summer — 20 to 30 September. Harvest at the wineries, slow-cooked ribs, the sea still 22 °C. Softer rates than peak season.
- Halloween for Two — 29 October to 1 November. Not a party — a quiet version for couples who want candles, pumpkin soup, and the Finnish sauna. Closing of the season.
The COSSARA coffee — what's new in this year's blend
We have worked with a small Varna roaster for the past three years. He travels to four origins a year — Colombia, Ethiopia, Guatemala and Brazil — and selects beans for our house blend. For 2026 we shifted the proportions: more Ethiopia (fruit acidity), less Brazil (a heavy chocolate floor). The result is a brighter, clearer profile — an espresso with a lemon note at the end that pairs well with last night's dessert.
The coffee is poured at no cost in the rooms and the restaurant. We do not sell it outside Cossara — that is a principle, not a marketing trick. If you grow attached and would like to take some home, we can make an exception and pack a 250 g bag as a parting gift.
What is not changing
There are two things we are careful not to drift on.
First: we remain adults-only. From time to time guests ask "and if the children are small and quiet?". The answer is the same — no exceptions. The concept works because it is uncompromising.
Second: 12 villas remain 12 villas. We are not expanding capacity. Which means peak weekends fill early — if you have a date in mind, write to us now.
How to book the best dates
June and September are the most-requested months — softer temperatures, fewer crowds, better value than August. If you are planning either, please book at least 4–6 weeks in advance. July and August are peak — those need 8–10 weeks.
May and October offer the most flexibility. If you are someone who decides last-minute, those are your two months. Late releases do happen even in peak season — please call us on +359 88 377 2707 and we will be glad to help.
A small request
If you stayed with us last season and noticed something that could be better — please write to us. Not on a review site — directly. We read every note and often change something within the same season because of one. This year we shifted the breakfast hours and added the hot stone treatment for exactly that reason.
Season 2026 has started. We are looking forward to seeing you.
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