Set inside a restored National Revival-era house in the Varosha quarter, this restaurant makes the most of its setting: stone walls, wooden beams, and a courtyard garden for warm-weather dining. The menu leans on Bulgarian and Pirin mountain tradition — slow-cooked meats, kapama (the regional pork, sauerkraut, and rice dish cooked in a clay pot), and grilled trout from local rivers.
It is more expensive than the mehanas on the main boulevard but still very reasonable by any measure. The quality is higher too, and the atmosphere is significantly better. A good choice for a leisurely lunch after walking the Varosha quarter, or for an evening meal with a sense of occasion.