A typical meal in Bulgaria often begins with a grape, plum, apricot or aniseed schnapps as an aperitif.

Salad is always part of the meal: in winter made from pickled vegetables, from spring made from fresh lettuce or vegetables.

A typical Bulgarian breakfast is banitsa with boza. Boza is a fermented grain drink that contains about 0,5 to 1,0 percent alcohol by volume and tastes sweet and sparkling.

Almost every region in Bulgaria has its own red and white wines. If you like bold, heavy red wine, try a Bulgarian Cabernet Sauvignon.

The Gamsa from northern Bulgaria, on the other hand, is one of the lighter red wines. Recommended white wines are Misket, Damianka, Dimiat as well as Chardonnay and Riesling.

Good beer is also brewed in Bulgaria. Try a beer from Plovdiv, Haskovo, Shumen or Stara Zagora. Brandy is part of the Bulgarian tradition. Slivova, a clear plum brandy, Grosdova, a grape brandy, Kaisieva, an apricot brandy or Mastika, an aniseed brandy, as well as the Bulgarian cognac are particularly popular.