Bulgaria Vacations

Bulgarian is the country’s official language, and Turkish and Macedonian are spoken too. The Bulgarian Orthodox Church is the main religion in Bulgaria with nearly 70%. Nearly 12% is Muslim, and there are smaller groups of Roman Catholics, Protestants and Jews.

Bulgarian culture was shaped in part by the many struggles, occupations and fights for freedom. The Greeks and the Macedonian military general and king, Alexander the Great came to Bulgaria. By the middle of the 4th century BC the Romans defeated the Macedonian Empire and by 46 AD the Romans had conquered the Balkan Peninsula, dividing modern-day Bulgaria into provinces.

Bulgarian Empires then existed for hundreds of years until the Ottoman Turks arrived in 1362. They stuck around until Western Europe and Russia declared war on the Ottomans, who were defeated and forced to cede 60% of the Balkan Peninsula to Bulgaria in 1878.

Bulgaria declared themselves neutral in WWII but in 1941, German troops moved closer to its borders. Bulgaria refused to declare war on Russia and also refused to send Bulgarian Jews to Hitler.

At the end of WWII, the Fatherland Front, a resistance coalition, created a Communist constitution. The country prospered, but a culture of fear existed into the 1980s when Turks, Pomaks, and Roma were made to assimilate. Many people revolted and others left.

A coup in 1989 forced the resignation of the Communist party. The 1990s saw some instability and changes in government, but by 2004, Bulgaria had gained entry into NATO, and in 2007, the European Union.

Bulgarians are proud of their heritage and folklore which is passed down to the next generation by Bulgaria’s bábas and dyádos (grandmothers and grandfathers). In the lore, mythical creatures bring both joy and sorrow, a common trait to Slavic folklore tales around the world. Most stories revolve around a village and a mountain, probably due to the many mountains in the country, with forests where creatures can hide.

Beautiful Bulgaria has a continental climate with hot, dry summers, and, especially in the interior, cold winters. Peak season for tourists is in the summertime from June to August when the days are long and warm (though June is the rainiest month). During this season the Black Sea coast is packed. Spring temps sit around 15-20°C and tourist volumes are lower. And September can be nice, but the temperature drops considerably in October – so bring a sweater if you’re staying further into the fall.

The incredible Black Sea resorts are a popular attraction and draw local vacationers and international tourists alike. These big resorts have become contenders for the likes of those attracted to holidaying in Spain and Greece – and the pricing doesn’t hurt.

The city of Varna grows to become the third-largest city in the country during summer when the weather is hot, and the Black Sea is most inviting. A major beach destination known as the Sea Capital of Bulgaria, Varna features stunning sunsets and natural beauty, a beachfront promenade, and lots of opportunity for beachside meals and drinks at restaurants, bars, and clubs in its bopping nightlife. Also, Pobiti Kamani, known as the Stone Forest, is just 16 kilometres from Varna where there are several large caves to check out.

Burgas is another seaside city on the Black Sea, with long pristine uncrowded beaches, an attractive seafront park, the Sea Garden, with lush greenery, an educational and serene butterfly park, and playgrounds for children. 

It’s easy to get around in all seasons in Bulgaria by air, rail, and road transportation. All are well-developed and the bus system in particular will  get you close to locals to chat with, and take you to all of Bulgaria’s corners. There are four international airports, one in each of Sofia, Varna, Plovdiv and Burgas.

In the winter, ski resorts on Mount Vitosha or at Musala are great with skiers and snowboarders. Borovets Ski Resort is just 70 kilometres from Sofia with a 2,925m, the highest in the Balkans. Numerous other old ski lodges are sprinkled throughout the country with world-class winter sports enthusiasts and summertime eco trails for biking, mountaineering, and spectacular hiking.

Like Rome, Plovdiv is built on seven hills and is known as Europe’s oldest continuously inhabited city. This second biggest city of Bulgaria is full of 19th century mansions that are now museums, galleries and guesthouses. In 1972, it was discovered there was a Roman amphitheatre under the city. Bult is the 2nd century, it now hosts large scale events and concerts. If you ever have the chance to hear the heavenly Bulgarian State Television Female Choir singing there, you may be transported spiritually, and you will not be disappointed.

Aleksander Nevsky Cathedral in Sofia is a major landmark, and one of the largest Eastern Orthodox cathedrals in the world. It also serves as a memorial to 200,000 Russian soldiers who died liberating Bulgaria from Turkey in the 17th century. It features 53 bells, the heaviest at 10 tons, holds 10,000 people and is decorated with Italian marble, murals, chandeliers, and thrones.

Veliko Tarnovo, the former capital, is now a quiet town with beautiful castles and monasteries to explore. Tsarevets Fortress, an old walled city with cobblestone streets and fortified walls, dominates the skyline, dating from the 12th century, has the remains of more than 400 houses, 18 churches, a royal palace and an execution rock.

Belogradchik Rocks are huge 200 metre sandstone and limestone rock formations sculpted by wind and rain and erosion over millions of years on the slopes of the Bulkan Mountains.

Bulgaria is relatively inexpensive, and your dollar will go a long way. Bulgaria is known for quality, natural, (very few chemicals) farm fresh, and tasty vegetables and dairy products. Many people grow at least some fruits, vegetables, and herbs, and pork and chicken are popular. Grilling is the favoured method of cooking.

The currency is the Bulgarian Lev, not the Euro. The drinking age in Bulgaria is 18. Tipping is expected but servers are not dependent on tips, so 10% is acceptable.

Bulgarian cuisine, like other aspects of the national makeup, has been characterized by a myriad of flavours. Some people say Bulgarian food is Turkish food with Mediterranean influences and Middle Eastern spices. Many people in Bulgaria grow their own fruits, vegetables, and herbs.

Sharena sol is a staple mild spice combination that has been used in many dishes for centuries. It includes paprika, thyme, salt, cumin, basil, fenugreek leaves and summer savory - the resulting food has a pleasant and aromatic flavour.

On nearly every table in Bulgaria you can expect to find yogurt and white brine cheese (similar to feta). This soft cheese (like feta) is used throughout many recipes but is eaten near daily on a  salad that begins many meals called Shopska salad. Salads are a central part of Bulgarian cuisine, but this is a  preferred version – tomatoes, onions, cucumbers, raw or roasted peppers, white brine cheese and parsley with a sunflower or olive oil dressing. Potatoes with garlic and dill are also a common side dish – yummy.

Other tasty and hearty recipes in Bulgarian cuisine include banitsa, a popular and simple breakfast dish made of filo pastry stuffed with cheese, spinach, rice, or meat. Tarator is a cold soup made from cucumbers, dill, crushed walnuts, and spices. 

Kiselo miyako is a traditional Bulgarian yogurt used in many dishes, sarma is cabbage or vine leaves stuffed with meat, and cheverme is an entire lamb roasted over an outdoor spit. Kavarma is a Bulgarian pork or veal stew with onions and mushrooms, served in an individual casserole. And moussaka, also popular in Greece, is a rich dish that contains potatoes, minced meat, and white sauce. It’s baked in the oven and comes out crispy and steaming.

Bulgaria has an ancient wine making tradition dating back 4000 years to the Thracians. The climate in the Struma and Thracian Rose Valleys is ideal for growing grapes. The wines are not well-known outside of Bulgaria and Europe as they aren’t exported overseas, though today there is some emerging global recognition. Popular wines from indigenous grapes include Gamza, Wide Melnik Vine, Dimyat, Mavrud, Red Misket, Ruby, and Pamid.