The cuisine of Rhodopes is legendary - tasty, healthy, prepared from eco clean products.
Smilyan beans. It is grown along the upper river valley of Arda River near the village of Smilyan and it has become a symbol of the Rhodopean cuisine. It can be served both as soup and as salad.
Patatnik. One simple but delicious mixture from grated potatoes, cheese and spearmint.
Klin. The traditional Rhodopean banitsa combines an unforgettable mixture of rice, milk and eggs.
Kachamak. It is made of corn flour boiled in salted water. There are many variations to serve it but the most popular is to garnish it with cheese, fried butter with red pepper, and pork rind.
Lamb Rotisserie. The traditional barbecue is made on a wooden skewer. It is rotated slowly by hand and the meat is roasted for 6-8 hours.
Marudnitsi. These are Rhodopean crepes which are more fluffy and softer than the usual crepes and are made with yoghourt.
Katmas. Low heat, lots of butter, and love…. The ingredients are the same as in bread, but the water is more and it can be substituted with milk.
The Rhodopean yoghourt. Plain or served with wild strawberries and blueberries.
Sofenka Salad. It is typical for the Velingrad region. It is based on white beans and skilfully mixed spices.
Diversity of wild mushrooms, herbs, fruit, tea. They can be found in the Rhodope mountain and are wonderful addition to the Rhodopean cuisine.