ABOUT BULGARIA: Food and Drink

Food tends to be seasonal, based on an abundance of local vegetables. Fresh meat is plentiful, particularly lamb, and there is a regular supply of river and sea fish. Sweets and pastries tend to be very sweet indeed and are often derived from Turkish cuisine. The great glory of Bulgaria is its yoghurt, especially the sheep’s milk variety. Local cheeses are rather limited, being similar to Greek feta, though supermarkets now have a wide range of European cheeses.

Supermarkets provide everything you can find in the rest of Europe, though street markets remain the best place to find fresh produce. Early season fruit sold by the side of the road is excellent value, even if it can be a significant traffic hazard as motorists pull in without warning. Villagers make their own salami, pickles and yoghurt and are often happy to sell the surplus to local residents.

Bulgaria is rightly famous for its wines. The wines range from the light and fruity Pamid through to the gutsy cabernet sauvignon and the unusual sweet 'Monks Whispering'. Whites include solid Chardonnays, gentle Rieslings and the local Misket. Commercial wines are reliable, but most villagers make their own, some of which are superb. Most villagers also make rakia, a brandy made from plums or grapes and there is an ouzo equivalent called mastika. To be approached with care!

The local wines are eminently drinkable, both red and white, but you are cautioned to give the local Bourgas beer a miss! However, there are some excellent Bulgarian beers, such as Kamanitsa, plus all your favourite continental lagers.

You can find most soft drinks in the shops and cafes as well as the fermented wheat drink known as boza. Orpheus staff is divided over the pleasantness or otherwise of its taste.