In the Rila-Pirin region, there are both well-known dishes from the cuisine of the Struma valley and some not very popular ones, for example Rachnik – crayfish with baked pearl rice. The dishes from this region go with wines: Keratsuda, Shiroka Melnishka Vine and Sandanski Misket.
Banska Kapama – The original kapama is cooked in a cauldron over an open fire, but it can also be cooked in a clay pot in the oven. It is arranged in layers, placing the pork at the bottom. Sauerkraut, veal, chicken, sausage, rice and spices are also added. Baked on slow fire.
Nafpavok – It is a raw-dried meat delicacy that has a long tradition in the Bulgarian cooking and canning. It has been prepared for more than a century now in all villages around Razlog. The interesting thing about preparing this traditional Bulgarian delicacy is that it is dried for a very long time and buried in ashes. Only the tastiest pork meat is used for it – tenderloin, loin, thigh, neck and a little bacon.
Chomlek – It is a very rich and filling main dish prepared from pork knuckle and vegetables – potatoes, carrots, garlic, onions and tomatoes. Spices are added, such as red and black pepper, salt, bay leaf. Baked on slow fire in a clay pot.
Banski Starets – Made from pork belly, pork, bacon and spices.
Katino Meze – Prepared from pork, mushrooms, onions, lemon juice and spices.
Kukurini – They are a sweet doughy dessert traditional to this region. The name means "curls" and has been chosen due to the shape that these delicacies have when fried. Some powder sugar is sprinkled on top.
Borek – Another sweet temptation. The recipe for Borek includes pumpkin, walnuts, oil, flour and sugar. It is traditionally served with condensed milk or a scoop of ice cream.