Food And Wine

Bulgarian food is a pleasant mixture of Turkish, Greek, and Russian food influenced from the many empires that have occupied this land over the centuries.  Many dishes closely resemble dishes from some of these countries, yet have a very distinct Bulgarian "twist" or flavor about them.  Yogurt, for example originated high in the mountains of Bulgaria, and is borne from the local bacteria Lactobacillus Bulgaricus.  It is the basis for the flavor and probiotic health benefits of this food.  Bulgaria is also famous for two types of cheese which have been enjoyed here for years.  White Cheese, made from cow or sheep milk, is mixed with almost everything, and often eaten plain with some seasoning and wine.  Yellow Cheese is called Kashkaval and is used more in baked dishes and on toasted bread.  Very Tasty indeed.  

Most food is locally grown in the villages and farms, and prepared fresh in a traditional restaurant called a Mehana.  Beef, Pork, Lamb, Chicken, Veal, and Fish are cooked in many unique ways and mixed with these fresh vegetables and cheeses.  Baked, and grilled are the most popular ways to prepare these meats. Deep Frying in oil is not common.  Potatoes, Green and Red Peppers, are often combined in various ways with other vegetables to make wonderful salads, soups and other grilled dishes.

Rakia is a traditional drink made from triple distilled fruit.  Grapes, Plums, and Figs are frequent sources of this strong alcoholic drink.  Generally the locals will sip a little Rakia with their salad before the main course in the evening.  "Nazdrave" is the toast, which means "To Your Health!"

Wine has been produced on Bulgarian lands since the time of the Thracians.  There is a long history of excellent wines from different parts of the country.  Mavrud is the local variety from Southern Bulgaria produced in a region known as the Thracian Valley.  Cabernet Sauvignon, Merlot, Muscatel and Pamid are also produced.  Many wines are created with no added Sulfites resulting in a "fresher" wine which must generally be consumed within a couple months.  In some of our favorite wineries, this fresh wine is poured right out of the barrel into your glass.  It can also be bottled, corked, and sealed for drinking at a later time.

Our food and wine experience will include stops at local restaurants and wineries to learn and taste the centuries old magic which makes Bulgarian food and wine some of the best in the world.  We will learn how it is made, consumed, and the many secret health benefits of fresh local food and wine.