Because of its geographical position and long history Bulgarian cuisine is a mixture between the Slavonic, Greek and Turkish cuisines. The basic food products used in the Bulgarian cuisine are beans, milk, yogurt, cheese, tomatoes, potatoes, apples, water-melons, grapes, etc. Bulgarians eat also pork, beef, lamb, chicken and fish.
National specialties include: Shopska salad (sliced tomatoes, cucumbers, peppers and parsley topped with grated sheep’s cheese); and tarator (a cold soup of chopped cucumber, walnuts and yogurt). White sheep’s cheese baked with eggs is another favorite.
Other typical items on the menu include kavarma (with pork or veal, onions and mushrooms), shish-kebab, stuffed vine or cabbage leaves and moussaka. Yogurt too, tastes better in Bulgaria, its country of origin. Another Bulgarian specialty is banitza (pastry filled usually with white cheese).
BULGARIAN WINES are the perfect companion for Bulgarian food. The choice is wide. However, you can tell the best wine by their controlled Label of origin guaranteeing that they have been made from special varieties of grapes grown in specific localities.
The modern history of the Bulgarian wines begins in the early 1900’s when a generation of young wine-growers graduated in France and started the modern growing of grapes.
In the 1970’s Bulgarian wines like Chardonnay, Cabernet and Merlot appeared in the European markets and are still very popular in Great Britain, Belgium, the Netherlands, Luxembourg, Germany, Scandinavian countries.
Original local red grapes Mavrud and Melnik are grown in Bulgaria and are very interesting to the wine connoisseurs. Beer is also very popular in Bulgaria.