The Table

Start with banitsa and ayran in the morning, from any bakery on Aleksandrovska. Lunch is shopska — tomato, cucumber, pepper, grated sirene — and something grilled. Dinner is mussels, which Burgas takes seriously enough to have a festival for, or bluefish, which is best in autumn but appears in May.

Rakia is the aperitif, tarator is the cold soup that makes a warm afternoon survivable, and the wine list is Bulgarian and better than its reputation. The city is inexpensive by western European standards: a good dinner is €20–30 a head, a glass of wine €3.

Source: reference.