Samuil Kurtev is Bulgaria's new BAR MASTER for 2026

More than 100 bartenders and 44 pop-up activations marked the largest edition of BAR MASTERS to date

After nearly five months, more than 100 participants and 44 pop-up activations across the country, BAR MASTERS 2026 has its new winner. Samuil Kurtev claimed the BAR MASTER 2026 title during the grand final held on 29 September at Ozone Skybar & Lounge at Grand Hotel Millennium Sofia. Organised by Coca-Cola HBC Bulgaria, BAR MASTERS is dedicated to strengthening professional expertise, recognising skill and creativity in mixology and supporting the continued development of Bulgaria’s hospitality scene.

In the final, the top 15 participants and two Wild Card participants faced three consecutive challenges designed to test not only their technical skills behind the bar, but also their creativity, speed, precision and ability to create a complete flavour experience. After the three rounds, Samuil Kurtev from Tasting Room, Varna, won first place and the BAR MASTER 2026 title, receiving the grand prize of EUR 3,500 and a special Finlandia Experience including a visit to Athens Bar Show 2026. Tomislav Tashev from Kultura Speakeasy Bar, Varna, finished in second place, receiving a prize of EUR 2,500, while Alexander Simeonov from 5L Speakeasy Bar, Sofia, won third place and received EUR 1,500.

On their way to the title, the participants took on the Whiskey Speed Challenge, in which they had to prepare three cocktails with different types of whiskey within a limited time, and the Finlandia Twist Challenge, where they presented their own take on an Espresso Martini and an original Coffee Fizz using products from the Finlandia, Caffè Vergnano and Schweppes portfolios. The five best bartenders advanced to the final Signature Food Pairing Challenge, where each presented two signature cocktails paired with specially selected food. Samuil Kurtev’s winning presentation featured two signature cocktails. THE BITTER SWEET, made with Martini Bitter, artichoke, carrot, beetroot and grapefruit soda, was paired with a tapas dish featuring cream cheese, jamón, smoked paprika and seasonal fruit. THE BLOOM, combining Highland Park, barrel-rested amaro, herbal liqueur, beeswax, vanilla, lemon, olive bitters and Schweppes soda, was paired with pistachio tiramisu.

The finalists' performances were evaluated by an international jury of established bar industry professionals: Beibhinn O'Reilly, European Brand Ambassador for Teeling Whiskey and winner of the Irish Whiskey Brand Ambassador of the Year award for 2026; Markku Raittinen, Master Taster for Finlandia Vodka with more than three decades of experience and over 25,000 professionals trained worldwide; and Millie Tang, Schweppes Brand Ambassador, internationally recognised bartender, photographer and creative director. For the final Signature Food Pairing Challenge, they were joined by Chef Teodor Tankov, head of the culinary team at Spectrum Restaurant at Grand Hotel Millennium Sofia, who assessed how the signature cocktails and food complemented one another to create a complete flavour experience.

The final marked the culmination of the largest edition of BAR MASTERS to date. The program began in the spring with more than 100 professional bartenders from across the country. In the very first stage, participants developed their own signature cocktails and presented the concepts behind them on social media, where more than 200 pieces of content featuring recipes, techniques, and stories were published. BAR MASTERS then extended beyond the digital space, with 44 pop-up activations across Bulgaria featuring signature menus created especially for the programme.

Ahead of the decisive final, 15 of the top participants also took part in the BAR MASTERS Bootcamp Experience, held in Italy for the first time. At Casa Martini in Pessione and in Turin, they visited MARTINI's production site and museum, completed specialised training at the Martini Academy, and immersed themselves in the history of vermouth, aperitivo culture and Turin's cocktail scene.