For more interest to the travelling golfer will be the cluster of world-class facilities now being established around the town of Balchik on the Black Sea coast, 30-40 kilometres north of Varna.
Gary Player is behind the courses at the BlackSeaRama Resort and Thracian Cliffs, while Ian Woosnam has signed off a brilliant design at the burgeoning Lighthouse Resort nearby.
These resorts are not only notable for the quality of their courses but also for the quality of the accommodation, with luxury high-end villas being the order of the day.
On-site restaurants, Spas, tennis facilities and swimming pools typify the amenities on offer ,but while it is tempting to stay within the resorts’ walls there are also plenty of bustling tourist resorts around this part of the Black Sea coast that are well worth a visit.
A few kilometres away is the city of Varna, which is also worth a visit if you have the time with its ancient, medieval, renaissance and modern cultures mingling and coexisting to make a most beguiling and intriguing destination.
An outdoor amphitheater was built on the territory of Blacksea Rama. Its capacity is 150 seats. Besides golf, the complex visitors can practice tennis, cycling, diving, horse riding, hunting and fishing.
Gastronomy
Bulgarian cuisine is exceptionally diverse and delicious, consisting of various salads, breadstuffs, stews, and other local dishes. Many of the dishes are prepared according to traditional recipes handed down from generation to generation over the centuries.
The most products for which Bulgaria is internationally known are yogurt and white brine (feta) cheese. These are almost always present on Bulgarian tables in one form or another.
One of the most famous and most popular breakfast items in the country is banitsa. It is a made of dough with various fillings, such as cheese, spinach, rice, and meat.
One of the most popular appetizers is Tarator (cold Cucumber Soup). It is prepared with yogurt, cucumbers, dill, crushed walnuts and spices.
Some of the most popular Bulgarian dishes are grilled – meat balls, kebapches, grilled meat pieces, grilled sausages, and others. Various stews and dishes in clay pots are also a regular part of the Bulgaria cuisine (hotchpotch and casseroles). These include Chomlek and Kavarma. Another favorite Bulgarian dish is prepared with stuffed cabbage or vine leaves – the leaves used may be either small or broad.
One of the trademarks of the Bulgarian cuisine is Cheverme – an entire lamb roasted on a spit.
Potatoes are a main ingredient in many Bulgarian recipes. The most popular potato dishes include Ogreten (au gratin), Patatnik, potato stew, and fried potatoes.
Bulgaria’s cuisine also consists of various cold cuts and other meat delicacies. Flat sausage is the most famous of thewse.
Such delicacies are usually accompanied with a Bulgarian wine, since Bulgaria is justly famous for its wines. Thanks to the country’s unique climate and soils, a variety of grapes thrive here – Gamza (North Bulgaria), the Wide Melnik Vine (in the region of Melnik and Sandanski), Dimyat (in the regions of Varna, Shumen and Stara Zagora), Mavrud (Plovdiv, Pazardzhik, Asenovgrad), Red Misket (Straldzha and Sungurlare), Ruby (Plovdiv and Septemvri) and Pamid (Pazardzhik, Pamidovo and Plovdiv).
Another very popular Bulgarian spirit is Rakia. It is made of grapes or other fruits – plums (in the region of the town of Troyan, Teteven), apricots (in the region of Tutrakan, Silistra, Dobrich), figs, pears, and others. A rose rakia is distilled in the Valley of Roses (in the region of Karlovo and Kazanlak), since this is the home of Bulgaria’s oil-yielding roses.
Climate
The average monthly sunshine is 240 hours in May and September, and more than 300 hours in July and August. The average daily air temperature in summer varies between 23°C and 29°C, and that of the seawater between 20°C and 26°C.
Golf courses opening: from March until early November.
Transfers Included
