In 2018, the school took part in the International Gastronomy Festival “Cook and Serve 2018” culinary competition in Macedonia. One of their dishes was a modern take on the traditional Bulgarian cold cucumber and yoghurt summer soup called Tarator. They won first place.

Sofia’s most exciting restaurants

This idea of embracing contemporary food trends to build on Bulgarian tradition is reflected in a host of Sofia’s top restaurants.

Kosmos (aka Kocmoc) is a contemporary Bulgarian restaurant and one of the best in Sofia, according to Zlatev. There’s traditional fare on the menu, presented innovatively. Think spicy beef tongue with foie gras mousse, pickled sprouts, harissa and herb mustard, or a “gin and tonic” pudding with lemongrass, cucumber, tonic sorbet and gin jelly.

Also taking Sofia by storm with a menu that pays homage to the slow food movement is Made in Home. This modern eatery emphasises locally sourced food, but with international influences and a focus on vegetarian and vegan dishes. On the menu: roasted yams with chilli, grape and spring onion; quinoa pilaf with cranberries; Black Sea mussels; and green tea tart.

Andre Tokev is regarded as one of the top chefs in Bulgaria (he’s a MasterChef in the literal sense, as well as being a judge on the Bulgarian reality TV cooking competition). At his restaurant Moments, Andre Tokev has created an eclectic fine dining menu that features ingredients like locally sourced pickled fish, forest mushrooms, a white chocolate and Amarula mousse, and a chocolate cake with pumpkin ice cream and yuzu tofu.

Meanwhile, MoMa sticks with tradition, serving up typical Bulgarian salads, barbecued meats and stews. This is where to get the dishes you might typically expect from Bulgaria – slow-baked rabbit leg; stewed lamb knuckle. But MoMa does it in a creative way (you can order a local dish served in a bowl made of bread) and with a cool modern interior.

Artisanal Bulgarian produce

Cool independent food producers are also grabbing attention. There’s Cheese the Queen, which produces organic nut cheese whilst staying true to Bulgarian fermentation traditions. Or Gelateria Naturale, an artisanal ice cream shop that uses natural, local ingredients (“slow ice cream”). It serves up pumpkin sorbets (when pumpkin’s in season) and vegan treats.

Micro breweries and craft beer shops are opening their doors around the country. Glarus, Ailyak Beer and Divo Pivo are just a few. If you can’t pick, sample a selection of Bulgarian craft beers at Nosferatu Craft Beer Shop or Kanaal in Sofia.

Keeping it traditional

If you’re looking for straight-up traditional Bulgarian food on your next trip, Milen Zlatev says you should try a shopska salad. “That’s our most famous dish,” he says. “It’s a salad made from cucumbers, tomatoes and white Bulgarian brined cheese. It’s totally different from other cheeses because the structure is more sour and salty. I grew up with that cheese and shopska salad.”

And, of course, there’s Bulgarian yoghurt. Yoghurt is a component in a host of traditional Bulgarian dishes. It’s inextricably linked with Bulgarian history and culture, and a must try when you’re in the area.

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