Saborea Bulgaria: Una aventura gastronómica única
Explora los sabores auténticos de Bulgaria en una experiencia gastronómica inolvidable.
Bulgaria is a country located in southeastern Europe, on the Balkan Peninsula. It is known for its rich history, including Thracian, Greek, Roman and Ottoman remains, its Orthodox monasteries, its mountainous landscapes ideal for hiking and its sunny beaches on the Black Sea.
Food and evening experiences in Bulgaria
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A Feast of Balkan Flavors
Bulgarian cuisine is tasty, fresh and comforting. With Turkish, Greek and Slavic influences, it is based on high-quality dairy products, such as its famous yogurt and sirene cheese, fresh vegetables, grilled meats and aromatic spices. Eating in Bulgaria is a social and generous act, with generous portions and authentic flavors.
Must-Try Dishes
Shopska Salad
Considered the national salad, its colors (tomato, cucumber, pepper and parsley) are reminiscent of the Bulgarian flag. It consists of finely chopped tomatoes, cucumbers, roasted peppers and onion, generously topped with grated sirene cheese. It's the perfect start to any meal.
Tarator
The cold soup par excellence for hot summer days. It is made with Bulgarian yogurt, cucumber, garlic, dill, ground walnuts and a splash of sunflower oil. It is incredibly refreshing and delicious.
Banitsa
An incredibly popular puff pastry (phyllo dough) cake that is eaten at any time, especially for breakfast. The most common version is filled with a mixture of sirene cheese and egg, but there are also variants with spinach, pumpkin (Tikvenik) or meat.
Kavarma
A traditional stew cooked slowly in an individual clay pot called 'gyuveche'. It has pieces of pork or chicken, lots of onion, peppers, tomato and a mixture of aromatic herbs. It is often topped with an egg just before serving.
Meshana Skara (Mixed Grill)
The dream dish for meat lovers. This is a generous mixed grill that usually includes 'kyufte' (spiced meatballs), 'kebapche' (skinless minced meat sausages), pork skewers and steaks. It is a feast to share.
Sarmi
Small rolls of grape or cabbage leaves filled with a mixture of rice, onion, carrot and spices. They are a very popular appetizer and an essential dish during Christmas Eve dinner.
Typical Drinks
Rakia
The national drink of Bulgaria. It is a powerful fruit brandy, usually grape, plum or apricot. It is usually eaten cold as an aperitif, accompanied by the Shopska salad, although in winter it is also eaten hot with honey and pepper (greyana rakia).
Came
Bulgaria has a long winemaking tradition with very interesting local grape varieties. The Mavrud ink (dense and powerful), the broad-leaf Melnik, the Gamza and the white Dimyat stand out. The country is a large producer and exporter of good quality wine.
Ayran
A simple, healthy and refreshing drink, perfect to accompany strong dishes or to quench thirst. It is made by mixing Bulgarian yogurt, water and a pinch of salt.
Boza
A very peculiar fermented drink, made from wheat or millet. It has a slightly sour and sweet flavor, a thick consistency and a low alcohol content. It is a traditional drink to accompany banitsa for breakfast.
Traditional Sweets
Kozunak
A sweet braided bread, similar to a brioche or panettone, which is the traditional Easter dessert, although it can be found all year round. It is spongy and often has raisins, nuts or Turkish delight inside.
Baklava
Of clear Ottoman heritage, this sweet consists of thin layers of filo dough filled with crushed walnuts, all bathed in a sugar or honey syrup. It is a very sweet and popular dessert, especially during celebrations.
Tikvenik
It is the sweet version of banitsa. A filo pastry filled with grated pumpkin, sugar, walnuts and cinnamon. It's a traditional Christmas Eve dinner dessert, but delicious anytime.
Mekitsi
Some delicious fried dough cakes based on flour and yogurt. They are served hot, sprinkled with icing sugar or accompanied by honey, jam or sirene cheese. They are a very popular and comforting breakfast or snack.
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Rakia
The national drink of Bulgaria. It is a powerful fruit brandy, usually grape, plum or apricot. It is usually eaten cold as an aperitif, accompanied by the Shopska salad, although in winter it is also eaten hot with honey and pepper (greyana rakia).
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