The Rhodope region is home to a centuries-old culinary tradition, characterized by fresh local ingredients: meat (lamb, beef, game, and sausages) and fish (mainly mountain river and lake trout), breads and pastries, and fruits (plums, apples, pears, and mountain berries). Yoghurt, curd and local cheese (known as branza) are made from locally sourced sheep or cow’s milk. Notable local dishes include patatnik (a mixture of potatoes, cheese and eggs baked on a hot stone or in a frying pan); klin (boiled rice and eggs in filo pastry baked on a hot stone); lozovi sarmi (a mixture of rice and minced meat wrapped in pickled cabbage leaves and steamed); palneni tchushki (a large capsicum pepper stuffed with a mixture of rice and minced meat or vegetables and baked or steamed) and pitka (home made bread). The dishes of the resident chef are complemented and enhanced by a selection of the wines of Terra Tangra - the most exciting and the best internationally recognized new generation Bulgarian winery.