Culinary Chronicles

Travel the Rhodope Mountains through food: patatnik, Rodopski klin, Smilyan beans and rustic kachamak, plus rituals and tips on where to taste them.

Discover Pirin cuisine. From Bansko’s kapama and spoon tender chomlek to Banski starets, village pies and Yakoruda sweets, find the dishes, seasons, wine pairings and where to try them.

Discover the five French mother sauces—Béchamel, Velouté, Espagnole, Hollandaise, and Tomate—and their most beloved derivative sauces. Explore this essential culinary foundation in just 5 minutes.

In Bulgaria, sirene (сирене)—a tangy, creamy white brined cheese—is a culinary staple, distinct from kashkaval, and used in everything from salads and pastries to stews and grilled dishes, making it a must-try for any food lover exploring Bulgarian cuisine.

Bulgarian cuisine is a treasure trove of rich, hearty dishes, and one of its most beloved classics is the yahniya (яхния). Known for its thick, flavorful sauces, yahniya is a versatile stew made with various meats, vegetables, and seasonings.

We explore the principles of marinating fish and the differences between marinating big and small fish. We also offer mouthwatering Bulgarian-inspired examples to elevate your seafood dishes.