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Home-made banitsa of hand-stretched filo with white cheese and eggs, oven-baked.

House-made roasted pepper and tomato relish, slow-cooked over a wood fire.

A thick spread of roasted aubergine, peppers and garlic with a hint of parsley.

A cooling dip of strained yoghurt, cucumber, garlic and dill.

Sweet green peppers fried until golden and bathed in a rich tomato sauce.

White cheese baked in a clay pot with tomatoes, peppers, egg and hot pepper.

A creamy spread of fish roe whipped with oil and lemon juice.

Roasted peppers stuffed with cheese and egg, breaded and fried to a crisp crust.

The classic salad of tomato, cucumber, pepper and onion, generously topped with grated white cheese.

A hearty salad of tomato, cucumber, mushrooms, ham, egg, white cheese and yellow cheese.

A thick salad of strained yoghurt with cucumber, walnuts, garlic and dill.

Fresh lettuce with radishes, spring onion and a light lemon dressing.

Juicy tomatoes with crumbled white cheese, olive oil and fresh basil.

Roasted peppers with garlic, parsley and hot pepper, drizzled with olive oil.

A refreshing summer soup of yoghurt, cucumber, walnuts, garlic and dill.

A traditional white bean soup with peppers, tomatoes and spearmint.

A warming clear soup of chicken with vegetables and vermicelli.

A rich village soup of lamb, finished with egg and seasoned with savory.

Two seasoned rolls of minced meat, grilled over charcoal.

Two juicy flat meatballs with onion and savory, cooked on the grill.

A thick pork chop, marinated and grilled to a rosy finish.

Tender chicken fillet, seasoned with rosemary and lemon, cooked on the grill.

Marbled pork neck steaks, slow-grilled for maximum juiciness.

A generous platter of kebapche, kyufte, sausage and a cut of pork for the truly hungry.

House-made pork sausage with savory and cumin, grilled over charcoal.

Chicken pieces skewered with peppers and onion and cooked on the grill.

A colourful dish of seasonal vegetables, slow-baked in a clay pot.

Pork stewed with mushrooms, onion and peppers in an individual covered pot.

Vine leaves stuffed with rice, minced meat and herbs, served with yoghurt.

Home-style musaka of potato and minced meat, topped with a golden egg-and-yoghurt crust.

Beef and pearl onions, slowly braised with red wine until meltingly tender.

Peppers filled with rice and minced meat and baked in a light tomato sauce.

Crispy potatoes fried until golden and sprinkled with sea salt.

Fragrant rice simmered with carrots, peas and peppers.

A mix of seasonal vegetables, grilled with olive oil and herbs.

Baked potato wedges with savory, garlic and paprika.

Fresh spinach braised with onion and rice until velvety soft.

A silky milk custard with caramel glaze, made to a home recipe.

Warm milk rice pudding with cinnamon and a light touch of vanilla.

Thin filo rolled with pumpkin, walnuts and cinnamon and baked until crisp.

Layers of filo pastry with walnuts, soaked in a fragrant sugar syrup.

Thin pancakes with your choice of rose jam, walnuts or chocolate.

A refreshing lemonade with freshly squeezed lemon and spearmint.

A cooling drink of whisked yoghurt, water and a pinch of salt.

A glass of local red wine with a full body and a warm finish.

A glass of crisp white wine with a fragrant floral note.

Traditional grape rakia, served chilled in the customary way.

Fragrant plum rakia with a soft, rounded character.

Cold draught beer with a thick head, served in a stein.

A thick traditional drink of fermented grain with a mildly sweet taste.

Spring mineral water, sparkling or still.

A fragrant espresso from freshly ground beans with a rich crema.

A warm mountain-herb tea, served with a slice of lemon and honey.