About Bulgaria

Climate

The climate in Bulgaria is determined by four clear seasons. The climate in the northern part of the country is moderate continental, while the climate in Southern Bulgaria is intermediate continental tending to Mediterranean. The climate in the regions with an altitude of 1900-2000 m above sea level is mountainous. The climate of the seaside regions is milder in the winter and cooler in the summer than the climate of the interior of the country. The average annual temperature is 10°C. For potential visitors it should be mentioned that the Bulgarian winter runs from December until February and it is summertime from June until the end of August.

Bulgarian food

If Bulgaria is unknown to you, then Bulgarian food will appear even more mysterious. That is why there are certain things you should know before you rush into a tavern and start ordering!

First of all Bulgarian national cuisine is really varies depending what part of the country you are in, as many peoples have crossed these lands and left their influence on the food. This again is the reason why so many dishes have untranslatable names, but excellent taste so you just need to ask the waiter for assistance and perhaps a bit of an explanation.

Situated in the Balkan Peninsula Bulgaria, as all neighboring countries, make great use of different kinds of meat, fish, potatoes, aborigine and many other vegetables, spices and herbs. It is very common for the main dish to be a meat or grilled mince meat. So, if you are a vegetarian better try the salads, cheese and yellow cheese appetizers or soups. There is a great variety of vegetable soups.

If using the fixed menus there are some simple rules, such as: if the second course is dark, the soup is light; if the second course contains potatoes and peas, the soup is without vegetables; if there is pastry, there is no vermicelli in the soup. So it is very useful to get your head round these when ordering a package meal.

But it is the principles of typical Bulgarian way of cooking that bring out the rich, unforgettable taste of every meal. Dishes are prepared in a moderate oven, usually stewed and not fried; the pots are firmly closed; a wide variety of ingredients is used; vegetable oil and fats are very common; condiments are few and all ingredients are usually put together to stew into their own juice. While in other countries meat, vegetables and sauce are cooked separately, in Bulgaria they are all cooked together in a saucepan or casserole, or in an earthenware pot on a slow fire.

And now comes the other typical feature of Bulgarian cooking- the abundant use of herbs and spices. There even are spice-related expressions in the every day Bulgarian language, such as “a peppery price” (pepper was very expensive in the 15th century) or “parsley in every pot” (for someone who forces his opinion on everyone and everything). Onion is the other thing which is used in almost every soup, salad and dish. It is true that the vegetable is said to stimulate appetite, have a disinfectant action, and help digestion but the main reason for its wide use in traditional Bulgarian cuisine is its availability all year round. So, if you are not much of an onion lover just let the waiter know that you prefer your dish without this ‘fragrant’ ingredient.

The Bulgarian national cuisine is mistakenly said to be chilly. Some traditional dishes are pungent, but not as much as those of Mexican, Arab, Hungarian, Indian or Turkish cuisine. Chilies and pickles are served separately for those who like their food hot.

After dinner, you might be offered some white or yellow cheese or traditional Bulgarian ‘loukanka’- a highly seasoned flat sausage- to go with your after drink. Unlike the common yellow cheese Bulgarian ‘kashkaval’ is made mainly from sheep’s milk and is a superb appetizer for wines as well as a vital ingredient of many warm soups, meals and pastry delicacies.

Bulgarian traditional sweet courses are actually Turkish ones- due to the century long influence. Worth trying is the Bulgarian yoghurt which has been part of traditional cuisine for thousands of years. Experience has taught Bulgarians that yoghurt is not only a great dessert and a cool drink in hot summer time, but it also helps after drinking too much alcohol and eases upset stomach after over-eating. Besides it is a low calorie food suitable for all diets. Bulgarian cuisine, a wealth of flavors and experiences and not to be missed!


Bulgarian Wines

International wine lovers could recognize the familiar French and German grape varietals such as Cabernet Sauvignon, Merlot, Riesling and Chardonnay.

These varietals were accompanied by the Bulgarian indigenous grapes such as the black Gamza, Mavrud, and Melnik, and the white Misket and Dimiat.

A white grape originally from Rkatsiteli Georgia (east of Bulgaria) is also common alternative.

Bulgarian wines are graded into three different categories. This has been the result of the implementation of wine laws which were introduced 1978.

There are vineyards in all parts of Bulgaria, except for the region around the capital city Sofia. For administrative reasons the vineyards grouped into five ‘viticultural’ regions.

• Northern Region This area produces red and white wine (e.g. the Suhindol, Russe and Svishtov wineries)
  
• Eastern Region The region which is affected by the climate from the Black sea produces mainly white wine (e.g. Khan Krum, and Varna)
• Southern Region This area is best known for its red wines. (E.g. Plodiv and Assenovgrad)
  
• South-Western Region This very warm region is famous for reds (e.g. Melnik)
  
• Sub-Balkan Region This central and mountainous region it is also better for reds for brands such as Sliven, which makes Cabernet, Merlot and Chardonnay.

Bulgarian Spa

In Bulgaria there are more than 170 mineral water sources with temperature ranging from cool to burning hot and various minerals content. There also is a substantial variety of healing clays, herbs and well trained medical staff. These have always been the main resources for spa tourism which made Bulgaria world famous through the years of 1980-1990. But it was not until recently that the spa centre of the biggest spa operator in Bulgaria, managed by the Bulgarian National Social Security Institute, was presented at the World Travel Market in London. This year the company and its spa products are to be promoted at the major tourist fairs in Berlin, Moscow and Kiev as part of the countries attempt to revive spa tourism in Bulgaria. Bulgarian companies can offer to foreign tourists some (about 17) well equipped spa centers which were refurbished and supplied with the most modern medical equipment in the last two years. The upgrades took 29 million Bulgarian levs (14.5 million EURO), rose via the sale of 167 obsolete and mostly ruined assets and properties. This has been made as part of a joined venture with the U.S. Euro-American Investment Corporation, involved in health care management, sports, medicine and spas.

Presently, 90% of the operating spa centers are three- and two-star hotels where foreigners are offered 45 euro packages which include a full board stay plus initial medical examination and three spa procedures. Despite these reasonable rates spa centers count mainly on Bulgarian visitors. Some 40% of the revenue is generated by individual guests and the remaining 60% comes from the rehabilitation and prophylactic programs for socially secured persons provided by the Bulgarian Social Security Institute. These programs are major revenue but the profit margin there is minimal and the execution period is mainly between mid-February and mid-November. Nevertheless the company posted core-operations profit of 1.5 million levs (0.7millionEURO) for the first nine months of 2004 and some of the money will be invested in additional upgrades at some of the hotels and the medical equipment.