Bulgarian Cuisine

Bulgarian Cuisine

The Bulgarian cuisine pretends to have given the patent to many Balkan specialties but at the same time has learned from the experience of the neighbors. The influence of the Orient is indisputable including the influence of Austria and Hungary as well as of the Mediterranean. The traditional cuisine is specific for the different geographic and ethnographic regions depending on the local food and customs.

The Bulgarian culinary abounds in delicious specialties, exotic dishes and other temptations well worth trying. Tasty, spicy and varied, the Bulgarian cuisine goes well with good wine.

Bulgarians have learned from experience to make heavy food like stews, gyuvetch (hotchpotch), fatty and spicy meat easy digestible using parsley, savory, mint, dill and eating them with vitamin rich salads made of turnip, lettuce, tomatoes, cabbage, fresh peppers, carrots, onion and garlic. This generous use of vegetables and aromatic spices and herbs is one of the peculiarities of the Bulgarian cuisine.

As to methods of preparation – since times immemorial the Bulgarians have favored stewing, roasting, boiling and the earthenware dish. The roasting of food on charcoal embers is also widespread, leaving the meat deliciously tender and succulent.

Watch our Bulgarian Cuisine Impressions virtual tour (video clip, 02:14).

Our deluxe Food and Wine tours represent a perfect mix of cultural and culinary holidays for small groups or individual tourists.

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