Bulgarian cuisine

The variety in Bulgarian cuisine is based on the long history of the country, as well as on the long-lasting migrations of the tribes that founded Bulgaria more than 1300 years ago. The close contact with Turkey and Greece have helped us form very attractive and to some extent exotic national cuisine, including some dishes which cannot be called national but which are typical of Bulgaria only. 
If you are invited to someone’s home or choose a good traditional restaurant you’ll be able to sample what’s best about Bulgarian cuisine; plenty of fresh vegetables, eaten raw, roasted or stewed with meat in terra-cotta pots. Lots of garlic, onions, oil and spices. Influences of its neighbours, Turkey and Greece are also present in dishes such as ’sarmi’ (stuffed vine leaves), ‘moussaka’ and ‘baklava’. Bulgarians like their salads: a salad and rakia (Bulgarian spirit/ schnapps usually made from grapes) are the obligatory start to the meal. Be warned, this stage of the meal can be a very drawn-out process lasting up to an hour.

The fame of Bulgarian wine speaks for itself. It is inexpensive and good. Bulgarian beers such as Astika, Zagorka and Kamenitsa are all very continental in their appeal and much cheaper than imported beers. Be wary with spirits, as there is a lot of fake stuff on the market. If it in any way tastes strange, don’t drink it. By the way, the Bulgarian for cheers is ‘Nazdrave!’. Bulgarian cuisine isn’t strong on desserts, most restaurants offer only pancakes or creme caramel. Cafes usually have a good selection of pastries and cakes. The ‘garash torta’ is the Bulgarian equivalent of the Sacher Torte, made from eggs, walnuts and cocoa.

Bulgaria

Address: Sofia, 4 Tsar Osvoboditel Blvd.
Working time: 07:00–24:00
Phone: 02 987 19 77 685

Chevermeto

Address: Sofia, 1 Bulgaria Square, NPC (PRONO)
Working time: 12:00–24:00
Phone: 02 916 67 77 



 

Chiflika

Izvora I

Koleleta