Bulgarian food is hearty and good. Meals usually start with a salad, from which there are many to choose from on the menu. Locals usually sip rakia - the local brandy, during this course. Many meals include meat, potatoes, white cheese and beans.
In Bulgaria there is a wide variety of national dishes, as well as Western European standard dishes, which can be chosen on the spot at any restaurant. In the main resorts and bigger cities, vegetarians are well catered for. Fruit is particularly good and cheap throughout the year.
All good hotels have restaurants and there are many attractive folk-style restaurants and cafes throughout the country. Menus are usually written in Bulgarian, English and often German in the main resorts and cities. Eating out is good value. Some restaurants have folk dancing and music
National specialties:
- Tarator (cold soup made from cucumber, walnuts and yogurt)
- Shopska salata (huge salad starter with tomatoes, cucumbers, peppers and white cheese)
- Kavarma (individual casseroles of pork or veal, onions and mushrooms)
- Surmi (stuffed vine or cabbage leaves stuffed with meat)
- Kebapche (small, strongly spiced, minced meat rolls)
- Banitsa (pastry stuffed with white cheese).
National drinks:
- Coffee, served espresso style, is particularly popular.
- Drinks made from infusions of mountain herbs and dried leaves, particularly lime.
- White wines include Evksinograde, Karlouski Misket and Tamianka.
- Heavy red wines include Mavroud and Trakia.
- Liquors include Mastika (aniseed spirit, usually diluted) and Rakia (local brandy).
Tipping: Apart from the top hotels, restaurants rarely add service charge so a 10% tip is customary.
This tip is provided by supplier M17673
