Gourmets have long since esteemed the merits of Bulgarian cuisine with the verdict that it is tasty, spicy and varied, appealing to one and all. Indeed, who would not like such an abundance - fresh vegetables and fruits, juicy meat, grilled or served with piquant sauces, mouth-watering vegetarian dishes, simmered slowly on low heat, delicious banitsa (cheese pie), which simply melts in your mouth, and of course, the famous Bulgarian yogurt?
The Bulgarian cuisine abounds in delicious specialties and different regions have different dishes: Bansko-style kapama (meat and vegetables stewed in pottery), Rhodope-style cheverme (lamb roasted on a spit over an open fire), Thracian katmi (a special type of pancake), Dobroudja-style banitsa, Danube fish soup and Sozopol-style mussels.
The cozy, typically Bulgarian folk-style restaurants tempt their visitors with Shopska salad and chilled grape brandy, stuffed peppers or vine leaves, monastery-style hotchpotch, moussaka and kebab. The smell of oven-fresh bread rolls mixed with the fragrance of savory gently fills the air. Thinly sliced loukanka (flat dry sausage) from Smyadovo, pastarma, feta and yellow cheese are temptingly arranged on ceramic plates. The delicate white wines Dimyat, Misket and Riesling are followed by full reds such as Merlot, Cabernet and Gamza. Cups of steaming coffee are served with sweet jam, pancakes with honey and walnuts or baklava.
Bulgarian cuisine combines a wealth of local and foreign culinary traditions in a unique way, thus offering dishes with their own characteristics, originality and exceptional variety.
Together with France, Spain, Italy and Greece, Bulgaria is one of the world's largest wine producers.