Bulgarian Food and Drink: A Traveler's Guide

Why Bulgarian food surprises travelers

Bulgarian cuisine sits at the crossroads of the Balkans, Turkey and the Mediterranean. It leans on garden vegetables, sheep and cow dairy, grilled meats and fresh herbs. Portions are generous and prices are low, especially outside Sofia.

Signature dishes to try

• Shopska salad - diced tomato, cucumber, pepper and onion topped with grated white sirene cheese. The national starter, best in summer.
• Banitsa - flaky filo pastry layered with sirene and eggs, eaten for breakfast, often with ayran or boza.
• Kavarma - a slow-cooked meat and vegetable stew served in a clay pot.
• Kyufte and kebapche - grilled minced-meat patties and rolls, the heart of any skara (grill).
• Tarator - cold cucumber, yogurt, garlic, dill and walnut soup, a summer lifesaver.
• Sarmi - vine or cabbage leaves stuffed with rice and meat.

Street food and snacks

Grab a banitsa or a printsesa (open-faced toast) from a bakery for a couple of leva. Mekitsi are fried dough served with jam or cheese. In towns you will find gevrek (sesame rings) and corn on the cob from carts.

What to drink

• Rakia - the national fruit brandy (grape or plum), usually 40 percent and sipped slowly with salad.
• Bulgarian wine - Melnik and Mavrud reds are distinctive; the Thracian Valley is the main region.
• Boza - a thick, mildly fermented millet drink for breakfast.
• Ayran - salty yogurt drink that pairs with grilled meat.
• Strong espresso is everywhere and cheap.

Dining tips and etiquette

• A mehana is a traditional tavern with hearty food and often live folk music.
• Tipping around 10 percent is appreciated; round up at casual spots.
• Meals are unhurried; the bill comes only when you ask for it.
• Tap water is safe in most cities, but mountain spring water is prized.
• Many menus list prices in leva (lev); cards are widely accepted in cities, cash helps in villages.
• A toast is nazdrave, and you keep eye contact when you clink glasses.

Stay connected in Bulgaria

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