Bulgarian cuisine is a Balkan tradition that places fresh vegetables, dairy products, grains, legumes, and meat at the centre of the table. Tomatoes, peppers, cucumbers, aubergines, beans, potatoes, and herbs are especially important, and yoghurt has an unusually prominent cultural and culinary role.

Shopska salad and banitsa are widely recognised, but soups, bean stews, grilled meats, stuffed vegetables, and slow-cooked dishes are equally characteristic. The food often combines freshness from raw vegetables and herbs with the richness of cheese, meat, and baked pastry.