On menu

For the most part (and depending on quantity of items ordered) Bulgarian food is intensely fresh and wholesome. I'd hazard that Bulgarians consume more fresh vegetables per capita than any other nation.

Lots of beefy red tomatos, cucumbers, feta cheese in enormous blocks, (famous) Bulgarian yogurt atop everything, enormous peaches that break into perfect halves...

As in America, the cheaper the reastaurant, the more pages in the menu. Here, the menus of more traditional places run to book-size - bound folios of 20 salad varieties, pork in many guises and the latter half of listings devoted to alcohol.

These items from a recent meal's menu:
Chicken leg in Monastery way in a pot (6 lev.)
Lamb in Gergyovski's Way (9 lev)
Cutlet in Viennese way
Hodge-Podge (mistranslated from “Mish-Mash”)
Monastery sheep yogurt (in a pot for souvenir) (3 lev)
Cheese in shop's way

Even R could not define all the "ways" but admired the specifications.