Bulgaria has a world-famous cuisine. It unites in many aspects the culinary traditions of the Balkans, simultaneously creating its own original taste and gastronomic value. Bulgarian recipes are mainly based on meat, especially pork, but also on beef, lamb and chicken. One of the most popular dishes is peppers that are filled with sliced meat and rice. Like most Balkan nations, Bulgarians produce home-made sausages and other specialities. They are very tasty and especially appetising with a good red wine. Bulgarian soups are also prepared with meat.

At the seaside, dishes prepared with fish and seafood and are particularly popular. When visiting the Bulgarian Black Sea coast, one should try the famous ribena chorba – or 'fish soup'. Salads, as well as fried and grilled fish, are also delicious in this region. They are usually served with mastica – a drink similar to Greek Uzo or French Pastisse, only stronger – or with a glass of good white wine.

Vegetarians can also count on fantastic traditional meals – starting from soups to main courses. Some of the most famous dishes include bean soup or the tarator – a cold soup made from yogurt, cucumbers, garlic, chestnuts and spices. The latter is particularly refreshing on hot summer days at the seaside.

Bulgarians are also famous for their pastries and pasta. The banitza for instance, traditionally made with cheese, has a number of regional varieties with various fillings such as spinach, cabbage and rice and meat. A big round banitza is traditionally served on New Year’s Eve.