Bulgaria Food and Drink
Bulgarian cooking combines Balkan, Mediterranean and Ottoman influences, with vegetables, white brined cheese, grilled meats and fresh herbs featuring prominently. Salads often accompany meals, while soups, stews and grilled dishes vary considerably by region.
Yoghurt has a particularly important place in Bulgarian food culture and is a source of national pride. Known as kiselo mlyako, Bulgarian yoghurt has a distinctive slightly sour flavour and is associated with the bacterium Lactobacillus delbrueckii subsp. bulgaricus. It is eaten on its own and used in numerous dishes, including the chilled soup tarator.
Vegetarians are generally well catered for, particularly in larger towns and tourist areas. Shopska salad, bean soup, stuffed peppers, grilled vegetables and cheese-filled pastries are widely available, although travellers should check whether soups and vegetable dishes have been prepared with meat stock.
Wine has been produced in Bulgaria since ancient times, and important wine regions include the Thracian Valley, Danube Plain and areas around Melnik. Rakia, a strong fruit brandy commonly made from grapes or plums, is the traditional spirit and is often served with appetisers.
Shopska salata: A salad of tomatoes, cucumbers, peppers and onions topped with grated white sirene cheese.
Banitsa: Layers of thin pastry traditionally filled with eggs and sirene cheese, commonly eaten for breakfast.
Tarator: A chilled soup made from yoghurt, cucumber, garlic, dill and walnuts, particularly popular in summer.
Kavarma: A slow-cooked dish of meat and vegetables, often prepared and served in an earthenware pot.
Kebapche: Grilled rolls of seasoned minced meat, usually served with chips, salad or lyutenitsa.
Kyufte: Seasoned minced-meat patties, grilled or fried and commonly served with salad or potatoes.
Sarmi: Vine or cabbage leaves wrapped around a filling of rice, sometimes combined with minced meat.
Bob chorba: A hearty bean soup flavoured with vegetables and herbs.
Patatnik: A Rhodope speciality made with grated potatoes, onions and herbs, cooked as a thick pancake or pie.
Lyutenitsa: A thick spread made principally from roasted red peppers and tomatoes, eaten with bread or served alongside meat.
Kiselo mlyako: Bulgarian yoghurt, eaten on its own and used extensively in soups, sauces and other dishes.
Rakia: Strong fruit brandy, most commonly produced from grapes or plums.
Bulgarian wine: Red and white wines are produced throughout the country, including wines made from indigenous grapes such as Mavrud, Melnik and Dimyat.
A tip of around 10% is customary in restaurants when service is not included. It is also common to round up the bill in cafés and bars.
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