Many of the property- owners, who travel often to Bulgaria have not really experienced the traditional Bulgarian cuisine. This is mainly due to the language barrier, since it can be difficult to read a Bulgarian menu with cyrillic letters. Then comes the fear of ordering something which might be totally out of range of the desired meals. This is the reason why pasta and pizza places are amongst those most popular at the tourist places.
Therefore, we have authored a “dining guide” to the Bulgarian cuisine, which is just to print out and take with you to the restaurant. In the guide we have described some of the traditional Bulgarian cuisine you find in most of the menus.
A tarator, cold yogurt soup is very refreshing on a hot day. One of the more daring soups is a soup made on the tripe of a cow.
Cabbage, potatoes, cucumbers, onions, garlic, peas, spinach, beans, lettuce and mushrooms are all grown under environmentally friendly forms that make them pure, organic products. In many of the menu is the weight of the lettuce in grams.
A classic cold starter is lukanka, air-dried sausage, served sliced, which goes well with the Bulgarian feta cheese.
Sheep and lamb served in a saucepan; karvarma, with onions and various Bulgarian krydderuter a pleasure beyond the usual. Grilled meatballs, køfteta or grilspyd with veal and chicken is a nice light dish.
When you’re out at a traditional Bulgarian restaurant, you get used to ask whether the right you have ordered, served with the accessories Are you on the other hand, a traditional restaurant with international flavor, you need not worry about it, because accessories tend to be part of the menu.
There is a very large selection of vegetarian dishes on the menu at the bulgarke kitchen.
Fresh fish from the Black Sea is only available on the menu in the fall. In summer you can get fresh fish imported from Turkey and fresh freshwater fish.
It’s always a good idea to book a court at a time, to avoid starter and main course is served at the same time. It is customary to give approx. 10% tip to the waiter when you have been satisfied with the service. Tips are an important part of a waiters’ wages at most restaurants.