Bulgarian food is Balkan food. The dishes are prepared using natural products which to a great extend brings the unique taste of the Bulgarian meals. There are also many distinctive features of the Bulgarian cooking that contribute to the exceptional taste. When preparing meals with meat for example, Bulgarians start with cooking of the meat and gradually add the rest of the ingredients. In this way they save time and effort as the entire meal is prepared using only one pot or saucepan. The combination of milk or yoghurt with other products is also very typical for the Bulgarian national cuisine. It enriches the technology of food preparation and makes the dishes healthier. Another distinctive feature is the thermal processing of the products - they are simmered slowly on low heat, which enables their nutritive qualities to be retained and, again, make the food taste much better.

The traditional Bulgarian cuisine is a mixture of classic Bulgarian meals, intertwined with heritage from Slavonic, Greek, Turkish, and lately, other central and western European cuisines.

White cheese and yogurt - The most products for which Bulgaria is internationally known are yogurt and white brine (feta) cheese. These are almost always present on Bulgarian tables in one form or another.

Banitsa - One of the most famous and most popular breakfast items in the country is banitsa. It is a made of dough with various fillings, such as cheese, spinach, rice, and sometimes meat. Other popular breakfasts dishes include pancakes, buhtas (fritters), mekitsas (fried dough pieces), and fried bread slices. All of these are particularly delicious when served with jam, marmalade, honey or Bulgarian yogurt.

Rakia - The Bulgarian national drink. Rakia (ракия, rakija, raki, ракија) is the traditional drink of Bulgaria. It is a clear alcoholic beverage made by the distillation of fermented fruit. It has a high alcohol content varying anywhere between 40% and 95% alc. (80 to 190 proof), making it a potent drink.