Prices in restaurants along Bulgaria’s Black Sea coast are on the rise this summer, with many popular dishes seeing noticeable price hikes compared to previous years.
The jump is most evident in traditionally affordable seaside meals, such as the classic combination of beer, sprats, and fries—now costing diners around 30 leva, up from 20–25 leva last year, according to a recent survey by Telegraph.
This increase is largely attributed to the recent reversal of the reduced VAT rate for restaurants, which rose from 9% back to 20% at the start of 2024.
The hike has had a direct impact on consumer bills, especially in major tourist hotspots like Varna and Burgas, where visitors are now paying significantly more for their beachside meals.
In Varna, a 500ml beer now ranges from 5 to 8 leva, while a portion of fries costs between 8 and 10 leva. Fish dishes have become especially pricey: fried horse mackerel is offered at 16 leva, black cod ranges from 18 to 20 leva, and a serving of sprats, though increasingly rare, remains at around 10 leva.
Premium seafood options, like fried turbot, are priced as high as 40 leva per portion. Pork-based meals have seen similar hikes—a pork knuckle with potatoes and carrots costs nearly 40 leva, and a trio of pork meatballs or kebabs with a side is about 10–12 leva.
Despite the escalating prices, beachfront restaurants remain packed. Diners are advised to reserve tables in advance, as it’s often difficult to find a spot during peak hours.
A meal for a group of four now typically totals around 200 leva, placing additional pressure on vacationers’ budgets. Over in Burgas, especially around the popular Sea Garden area, prices have followed a similar trend.
A glass of frappe costs at least 8 leva, and some smaller pavilion-style eateries have retained a controversial 1 leva table fee introduced last summer. Social media users have also voiced frustration over shrinking drink sizes and increasing portion prices.
Upscale dining in Burgas reflects the same inflationary trend. A burrata salad (350g) is now priced at 24 leva, a Margherita pizza (450g) costs 11 leva, and a shepherd’s salad is sold for 21 leva. Seafood lovers will pay 24 leva for a 220g portion of squid in Mediterranean sauce.
According to Rumen Draganov, Director of the Institute for Analysis and Evaluation in Tourism, the VAT adjustment will likely continue to affect end consumers rather than restaurant owners, who simply pass the added cost down.
However, Draganov also notes that stiff competition among eateries could help curb further price hikes, as many vacationers stick to fixed budgets and may order fewer items to balance out the cost.
The spike in prices also reflects rising wholesale costs. At Varna’s fish exchange, anchovies and sprats now cost 6 leva per kilo—double last year’s prices in Burgas. Turbot prices vary between 32 and 42 leva per kilo, while frozen carp sells for 15 leva and horse mackerel for 10 leva.
Additionally, labor costs are on the rise. In Tsarevo, for example, an assistant cook’s salary in the cold kitchen starts at 1700 leva in May, climbing to 2900 leva in July and August, before tapering to 2300 leva in September.
While Bulgaria’s Black Sea remains a popular destination, the rising cost of dining out may push some tourists to seek alternative options—or tighten their belts to stay within budget.