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 Food & Wine
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Grapes are grown for wine almost as ubiquitously in Bulgaria as in France and there are a range of wineries which make
sophisticated reds and ever-better whites and rosés.
For more information, see the Bulgarian wine portal pages.
The country's beer industry was started up by Czech immigrants in the 1880s and if you like Czech lagers, you are bound to take to the Bulgarian brews.
When food is concerned, eating out can well be with you all the way.
Restaurant cuisine is perhaps not always imaginative, although dishes are frequently pretentiously
named. There are unfortunately at the moment no published specialist restaurant guides in the country
to help foreign eaters.
More generally, Bulgarian cooking shows how a really broad mixture of ingredients can be put to use.
At its best, it is very hearty with a hint of Mediterranean gluttony: salads are earthy, prime cuts of meat are carefully grilled,
the bread, feta cheese and yoghurt (all widespread) are superb, vegetable and fried dishes are elaborate.
It is perfectly affordable and locally acceptable to eat your way through Bulgaria in restaurants,
but if you feel like going beyond the stylised menus, you are bound before
long to taste home-cooked Bulgarian food, which can be genuinely different, as Bulgarians pride
on feasting strangers.
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