The very diverse Bulgarian cuisine reflects the geographical position of this country located at the crossroads of East and West, combining Mediterranean and Slavic influences: Eastern gastronomy and Mediterranean diet combine marvolously in an outburst of flavors.

Difficult to resist the small stuffed vegetables or a moussaka, the grilled kebabs and the well reported eggplant caviar and roasted peppers, hot or cold soups and stewed meat. Kebab, meatballs oriental mézéta (entries varied mixed salads, cold meats, cheeses, nuts and small pastries) and Eastern desserts such as pastries stuffed with walnuts alongside the Mediterranean influence: grape leaves, tomatoes, zucchini and peppers, are stuffed with minced meat, rice and goat cheese. Add to that a high consumption of spices and fresh herbs, goat cheese and sheep's milk, fresh fruit or compote and you can, if you wish, feast on a Mediterranean diet.



Bulgaria is probably one of the oldest wine-producing countries. Archaeological studies have found tools and utensils dating back to several millennia BC.

The Thracians, ancestors of famous Bulgarians, considered wine as a divine drink, for this reason and unlike the Greeks, they never put water in their wine, daring consciously to achieve the drunkenness which was closer to the gods (the Thracian god of wine Dionysus, was adopted by the Greeks, then by the Romans under the name of Bacchus).

The vineyard has always had a special place in Bulgarian culture, despite the often tragic changes in history of this country. The wine industry has a strong development potential and now represents one of the priority sectors of activity.