{"id":46173,"date":"2021-09-09T06:48:00","date_gmt":"2021-09-09T04:48:00","guid":{"rendered":"https:\/\/4000mil.se\/?p=46173"},"modified":"2022-05-04T16:10:37","modified_gmt":"2022-05-04T14:10:37","slug":"mat-i-bulgarien-vad-man-maste-prova-och-tips-pa-ett-gang-bra-restauranger","status":"publish","type":"post","link":"https:\/\/4000mil.se\/index.php\/mat-i-bulgarien-vad-man-maste-prova-och-tips-pa-ett-gang-bra-restauranger\/","title":{"rendered":"Mat i Bulgarien – vad man m\u00e5ste prova – och tips p\u00e5 ett g\u00e4ng bra restauranger"},"content":{"rendered":"

Vi \u00e5t verkligen fantastiskt god mat hela v\u00e5r vecka i Bulgarien. Fr\u00e4scht, v\u00e4llagat, mycket gr\u00f6nsaker och med stor variation. Vi gillar matkulturen i alla l\u00e4nder som vi bes\u00f6kt i den h\u00e4r delen av v\u00e4rlden, Grekland, Turkiet, Albanien, Rum\u00e4nien. Och nu \u00e4ven Bulgarien allts\u00e5.<\/p>\n

Detta \u00e4r vad vi \u00e5t, som vi f\u00f6rst\u00e5r \u00e4r det mesta klassiker i det bulgariska k\u00f6ket och vi vill absolut rekommendera att prova dessa r\u00e4tter om man bes\u00f6ker landet.<\/p>\n

F\u00f6rr\u00e4tter<\/h2>\n

Sallad<\/h3>\n

I Bulgarien finns en fr\u00e4sch tradition att b\u00f6rja alla m\u00e5ltider med en h\u00e4rlig sallad. Salladen inneh\u00e5ller alltid tomater, g\u00e4rna gurka, l\u00f6k, oliver, ost, kanske paprika och annat mumsigt. Inte s\u00e5 olika den grekiska salladen allts\u00e5.<\/p>\n

\"Mat
H\u00e4rlig sallad p\u00e5 Rakera Rakia bar i Sofia<\/figcaption><\/figure>\n

\"Mat\"Mat<\/p>\n

Kalla s\u00e5ser<\/h3>\n

Inte enbart, men g\u00e4rna tillsammans med sallad, br\u00f6d mm, \u00e4ter man g\u00e4rna n\u00e5gon eller n\u00e5gra kalla r\u00f6ror. Det kan vara typ tzatziki eller baba ganoush. Eller den om\u00e5ttligt popul\u00e4ra Lutenitsa<\/em>, som \u00e4r det bulgariska svaret p\u00e5 Ajvar Relish.<\/p>\n

\"Mat
F\u00f6rr\u00e4tter p\u00e5 restaurang Staria Chinar i Varna<\/figcaption><\/figure>\n

\"\"<\/p>\n

Yoghurtsoppan Tarator<\/h3>\n

En klassisk bulgarisk f\u00f6rr\u00e4tt \u00e4r en kall yoghurtsoppa med olivolja, dill och hackade n\u00f6tter. Fr\u00e4scht och gott.<\/p>\n

\"Mat
Yoghurtsoppa p\u00e5 restaurang Pavaj i Plovdiv<\/figcaption><\/figure>\n

Friterad ost<\/h3>\n

Vid ett tillf\u00e4lle \u00f6vergav jag de st\u00e4ndiga salladerna som f\u00f6rr\u00e4tt och provade en friterad ost ist\u00e4llet. Syndigt gott med honung till.<\/p>\n

\"\"
Friterad ost – syndigt gott p\u00e5 Shastlivetsa i Veliko Tarnovo<\/figcaption><\/figure>\n

Mish mash<\/h3>\n

Detta \u00e4r en v\u00e4ldigt typisk bulgarisk r\u00e4tt. F\u00f6rr\u00e4tt tror vi, det var i alla fall som en s\u00e5dan vi fick den. Kanske kan den \u00e4tas som en l\u00e4ttare huvudr\u00e4tt ocks\u00e5?<\/p>\n

Mish mash \u00e4r helt enkelt \u00e4ggr\u00f6ra tillsammans med fr\u00e4sta, hackade gr\u00f6nsaker som t.ex. l\u00f6k, svamp, tomat och paprika. Se bilden nedan till v\u00e4ster.<\/p>\n

\"\"
M\u00e5nga f\u00f6rr\u00e4tter p\u00e5 Arbanashki Han<\/figcaption><\/figure>\n

Huvudr\u00e4tter<\/h2>\n

Efter en eller ett par f\u00f6rr\u00e4tter \u00e4r man s\u00e5 redo att inta huvudm\u00e5let. Det best\u00e5r ofta av k\u00f6tt, men kan ocks\u00e5 vara vegetarisk. Vid Svarta havet \u00e4r fisk och skaldjur f\u00f6rst\u00e5s vanligt.<\/p>\n

Bakad paprika<\/h3>\n

En klassisk bulgarisk r\u00e4tt \u00e4r fyllda grillade paprikor.<\/p>\n

\"Mat
Fyllda paprikor p\u00e5 Arbanashki Han<\/figcaption><\/figure>\n

K\u00f6ttbullar\/kebab<\/h3>\n

K\u00f6ttbullar, ”j\u00e4rpar”, eller biffar \u00e4r vanliga och finns p\u00e5 de flesta menyer. Jag hittade \u00e4ven en vegetarisk variant. Och de avl\u00e5nga ”j\u00e4rparna” kallas f\u00f6rst\u00e5s kebab<\/em>.<\/p>\n

\"Mat
Kebab p\u00e5 Shastlivetsa i Veliko Tarnovo<\/figcaption><\/figure>\n
\"Mat
Vegetariska biffar p\u00e5 restaurang Pavaj i Plovdiv<\/figcaption><\/figure>\n

H\u00e4st, tunga, lammskalle och svinnacke<\/h3>\n

I Bulgarien \u00e4ter man g\u00e4rna h\u00e4st. V\u00e5r f\u00f6rsta kv\u00e4ll fick vi h\u00e4stkorv serverat till oss. P\u00e5 menyerna s\u00e5g vi \u00e4ven oxtunga, lammskalle och svinnacke.<\/p>\n

Musslor och r\u00e4kor<\/h3>\n

Vid Svarta havet best\u00e4llde vi flera g\u00e5nger in musslor och r\u00e4kor till huvudr\u00e4tt. Lokalt fiskat f\u00f6rst\u00e5s.<\/p>\n

\"Mat
Musslor p\u00e5 Anastasia Island<\/figcaption><\/figure>\n

Fisk fr\u00e5n Svarta havet<\/h3>\n

Vi blev lite f\u00f6rv\u00e5nade, men tydligen blir f\u00e5ngsterna sm\u00e5 i Svarta havet under sommarhalv\u00e5ret. Mycket av den fisk som serveras d\u00e5 \u00e4r tydligen antingen fryst eller\u00a0 importerad fr\u00e5n Grekland. (vi s\u00e5g \u00e4ven norsk fjordlax p\u00e5 en meny!)<\/p>\n

En vanlig fiskr\u00e4tt var dessa sm\u00e5 helfriterade firrar.<\/p>\n

\"\"
P\u00e5 restaurang Staria Chinar i Varna<\/figcaption><\/figure>\n

Efterr\u00e4tter<\/h2>\n

Efter varmr\u00e4tt f\u00f6ljer alltid en efterr\u00e4tt i den bulgariska traditionen. Att \u00e4ta tre r\u00e4tter anses viktigt.<\/p>\n

Baklava<\/h3>\n

Baklava t\u00e4nker \u00e5tminstone vi p\u00e5 som en arabisk efterr\u00e4tt, men den \u00e4r \u00e4ven vanlig i det traditionella bulgariska k\u00f6ket.<\/p>\n

\"\"
Baklava p\u00e5 Arbanashki Han<\/figcaption><\/figure>\n

Glass<\/h3>\n

Glass \u00e4r f\u00f6rst\u00e5s en vanlig efterr\u00e4tt som man kan hitta \u00f6verallt. Ofta restaurangens egen hemlagade.<\/p>\n

\"\"
Glass p\u00e5 Staria Chinar i Varna<\/figcaption><\/figure>\n

Bakverk<\/h3>\n

Diverse bakverk, t\u00e5rtor etc finns f\u00f6rst\u00e5s att best\u00e4lla som efterr\u00e4tt.<\/p>\n

\"Mat
Massor av smaskiga efterr\u00e4tter p\u00e5 Rakera Rakia bar i Sofia<\/figcaption><\/figure>\n
\"\"
Efterr\u00e4tt p\u00e5 restaurang Pavaj i Plovdiv<\/figcaption><\/figure>\n

Yoghurt med frukt<\/h3>\n

En lite nyttigare och l\u00e4ttare efterr\u00e4tt som jag fick tag p\u00e5 och gillade var denna. N\u00e5gra kulor yoghurt i st\u00e4llet f\u00f6r glass och s\u00e5 inlagda fikon till det. Den perfekta efterr\u00e4tten om ni fr\u00e5gar mig.<\/p>\n

\"Mat
Efterr\u00e4tt p\u00e5 Anastasia Island<\/figcaption><\/figure>\n

Restauranger vi bes\u00f6kte<\/h2>\n

Som sagt, vi har \u00e4tit hundra procent gott under denna resa. Alla dessa restauranger kan vi d\u00e4rf\u00f6r varmt rekommendera att bes\u00f6ka om man befinner sig i n\u00e5gorlunda i n\u00e4rheten.<\/p>\n

Rakera Rakia bar i Sofia<\/h3>\n

Traditionell bulgarisk mat i ung hipp milj\u00f6 med en liten fl\u00f6rt till kommunist-tiden.<\/p>\n

\"\"<\/p>\n

Pavaj i Plovdiv<\/h3>\n

Snygg trendig restaurang i Plovdivs hippsterskvarter.<\/p>\n

\"\"<\/p>\n

Philipopilis i Plovdiv<\/h3>\n

Precis nedanf\u00f6r gamla stan i Plovdiv ligger denna restaurang p\u00e5 en innerg\u00e5rd med stor h\u00e4rlig uteservering.<\/p>\n

\"\"<\/p>\n

Restaurant Staria Sozopol<\/h3>\n

Med utsikt \u00f6ver havet och hamnen i mysiga staden Sozopol \u00e4ter vi en god lunch h\u00e4r.<\/p>\n

\"\"<\/p>\n

Neptun i Burgas<\/h3>\n

En seafood-restaurang direkt p\u00e5 stranden i centrala Burgas.<\/p>\n

\"\"<\/p>\n

Restaurangen p\u00e5 Anastasia Island<\/h3>\n

I hela Bulgarien finns bara 3 \u00f6ar. Ja det \u00e4r sant. En av dessa heter Anastasia Island och hit kan man ta en b\u00e5ttur p\u00e5 30 minuter fr\u00e5n Burgas. \u00d6n \u00e4r kal och pytteliten, men h\u00e4r finns ett gammalt kloster, ett museum och en restaurang. D\u00e4r \u00e5t vi en god lunch under ett sk\u00f6nt skuggande fikontr\u00e4d. F\u00f6rst\u00e5s var det h\u00e4r jag hittade min efterr\u00e4tt med yoghurt och fikon!<\/p>\n

\"\"<\/p>\n

Ethno Burgas<\/h3>\n

Inne i Burgas centrum p\u00e5 g\u00e5gatan ligger denna restaurang.<\/p>\n

Staria Chinar i Varna<\/h3>\n

Nere i hamnen i Varna ligger denna restaurang med utsikt \u00f6ver b\u00e5tarna. H\u00e4r serverade man hemgjord mynta-glass med r\u00f6k av kolsyre-is.<\/p>\n

\"\"<\/p>\n

The Sea Terrace i Varna<\/h3>\n

L\u00e4gesm\u00e4ssigt den allra h\u00e4rligaste restaurangen p\u00e5 resan. B\u00e4sta bordet fick vi ocks\u00e5, precis ovanf\u00f6r Svarta havet skummande v\u00e5gor.<\/p>\n

\"\"
\n\"\"
\n\"\"<\/p>\n

Shastlivetsa i Veliko Tarnovo<\/h3>\n

En vansinnigt popul\u00e4r restaurang i Bulgariens gamla huvudstad Veliko Tarnovo, med en underbar vy \u00f6ver staden och floden under i dalen. H\u00e4r \u00e4r det alltid slagsm\u00e5l om borden, men vi knep f\u00f6rst\u00e5s en plats.<\/p>\n

\"\"
\n\"\"<\/p>\n

Arbanashki Han i Arbanassi (n\u00e4ra Veliko Tarnovo)<\/h3>\n

V\u00e5r sista kv\u00e4ll \u00e4ter vi p\u00e5 v\u00e5rt hotell i byn Arbanassi. H\u00e4r serverar man en traditionell bulgarisk m\u00e5ltid, allt hemlagat p\u00e5 plats och verkligen massor av r\u00e4tter.<\/p>\n

\"\"<\/p>\n

L\u00e4s ocks\u00e5:<\/strong>\u00a0Vackra Plovdiv \u00e4r Europas \u00e4ldsta stad med sina 8000 \u00e5r av historia<\/a><\/p>\n

Missa inga inl\u00e4gg. Gl\u00f6m inte att\u00a0f\u00f6lja 4000mil p\u00e5 Facebook<\/a>\u00a0och\u00a0Instagram<\/a>.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Vi \u00e5t verkligen fantastiskt god mat hela v\u00e5r vecka i Bulgarien. Fr\u00e4scht, v\u00e4llagat, mycket gr\u00f6nsaker och med stor variation. Vi gillar matkulturen i alla l\u00e4nder som vi bes\u00f6kt i den h\u00e4r delen av v\u00e4rlden, Grekland, Turkiet, Albanien, Rum\u00e4nien. Och nu \u00e4ven Bulgarien allts\u00e5. Detta \u00e4r vad vi \u00e5t, som vi […]<\/p>\n","protected":false},"author":3,"featured_media":46757,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[12700,11],"tags":[],"class_list":["post-46173","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bulgarien","category-matupplevelser"],"yoast_head":"\nMat i Bulgarien - vad man m\u00e5ste prova - och tips p\u00e5 ett g\u00e4ng bra restauranger<\/title>\n<meta name=\"description\" content=\"Vi \u00e5t verkligen fantastiskt god mat hela v\u00e5r vecka i Bulgarien. Fr\u00e4scht, v\u00e4llagat, mycket gr\u00f6nsaker och med stor variation. 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