2014 – Nikolai met Maria’s sister – Stiliana, who is currently his wife. On June 29th the three of them opened the vegetarian restaurant called “Soma Vital Food”. After tenths, no – hundreds of experiments and an almost burnt blender, Maria created what she had been searching for so long. This time it was more solid, finer, with a gentler aroma and resembling the taste of real, tasty white cheese to even greater extend. The restaurant’s first menu included bio white cheese and bio cheese with the option of being changed with the so called “Cashew white cheese”. Just out of curiosity, desire for new gustatory experience or due to healthy or ethical reasons people prefered the unknown “white cheese” made of cashew. The interest never ceased. All clients kept choosing the cashew “white cheese” from the menu. In fact they liked it so much that the normal dairy products were removed from the “Soma” menu.

2016 –  Sire-NEKA became more famous and requested product not only by the restaurant’s clients but also by shops which wanted Delishu to become part of their product catalogue. The idea for a “Delishu” production workshop started crawling into the heads of the three enthusiasts though they thought they were not ready for such a big challenge.

Despite that, as a joke, they decided to sign up in a contest for young entrepreneurs – Rinker’s Challenge. Out of 122 projects, Riker’s jury chose 14 business ideas  among which was the project “Sire-NEKA”.The first steps were made during their education. The place for the workshop was chosen, inspections were conducted, documentation was prepared, gradually the label was changed so that it distinguished itself from the restaurant’s logo. By the end of the year the SOMA’s logo was not part of the Sire-NEKA’s vision. An important and definite change which turned Sire-NEKA into an independent and strong brand.

On 20.12.2016 the first batch Sire-NEKA produced in the especially purposed workshop was a fact.