FOOD & DRINKS

The Bulgarian taverns are famous for their traditional cuisine and specialties, mainly from the Bulgarian national cuisine. The wine cellars usually offer exquisite wines from different kinds of grapes.
The effect of the yoghurt on the longevity of human life is known for years. The yoghurt is the traditional food for Bulgarians, and it is derived from cow's, goat's and sheep's milk in a process called milk fermentation. This mysterious for all foreigners phenomenon is possible due to the specific only for Bulgaria bacterium called Lactobacillus Bulgaricus. The quality and taste of this yoghurt is so different from the rest in the world, that it is exported only under the brand “Bulgarian yoghurt”. Licenses and technologies for its production are utilized in Japan, Germany, Switzerland, Finland and South Korea. The Japanese company MEIJI Dairies alone makes 200 000 tonnes of Bulgarian yoghurt each year.
Recently the Bulgarian archaeologists discovered what is considered to be the ancient temple of the Dionesis. Anyway, it is proven that viticulture in the Bulgarian lands is 4 000 years old. The climate, to a great extent influenced from the Black and Mediterranean Seas is exceptionally favourable for vine-growing. The country produces the famous all around the world Cabernet Sauvignon, Merlot, Chardonnay wine sorts, as well as their local rivals Gamza, Mavrud, Melnik, Dimyat and Misket. 77 000 hectolitres of wine are annually exported, with major importers being the United Kingdom, Germany and Russia.
Bulgaria is the world's second largest producer of rose oil. Over a tonne of rose oil is shipped to France, Germany and USA per annum.
Most restaurants and taverns do not have a service charge, that is why the usual tip is 5 to 10 % of the total sum. In other places the service is included in the menu list and the bill. In these places the customers can tip someone only on the basis of the satisfaction from his/her service.