Bulgaria: Rodopi Mountains

A private minibus will be used for all transport throughout the week. The roads in the Rodopi are typically small and winding mountain lanes, occasionally with rough surfaces. Most of the journeys are very picturesque and interesting. Average journeys are 30 minutes to 45 minutes, with a 90-minute drive when climbing Golyam Snezhnik on Day 5. The longer Sofia-Yagodina transfers at the start and end of the trip are approximately four hours, and broken up by a comfort stop at a motorway service station.

All transport and listed activities

Arrival & departure transfers

Breakfast: Usually includes tea or coffee, bread, jam, honey and cheese, supplemented in Yagodina by fresh home-made yoghurt and traditional local specialities, such as katmi (thick pancakes) and rodopski klin (a rice-based dish).

Lunch: Picnic lunches will be eaten in the mountains and typically comprise of bread, cheese, salami, salad, biscuits and fruit.

Dinner: Will be taken in our hotel restaurant, and will normally include three courses comprising salad or vegetarian soup, followed by a main course, and a dessert of fruit, ice cream or cake/pudding. The cuisine reflects a mixture of Bulgarian, Greek, Turkish and Slavonic influences. We sample many traditional local specialities including smilyanski fasul (a delicious bean soup) and patatnik (grated potatoes, onions and cheese, seasoned with mint and other herbs). Jugs of tap water will be provided on the table with the evening meal. Bottled mineral water, soft drinks and alcohol are not included but can be purchased. There are also several local wines you may wish to try, including an excellent red Mavrud from vineyards on the northern slopes of the Rodopi.

Vegetarians and vegan diets: Bulgaria produces excellent fresh vegetables and fruit, so vegetarians are usually well catered for, although in the mountains the variety may be limited to what is seasonally available. Eggs and dairy produce, especially cheese, form the staple part of the diet in the Rodopi region, and are included in most traditional meals, so vegans may find their daily menu more restricted and less varied.

Gluten intolerance: Special gluten-free products are not available, so those with a wheat/gluten intolerance should, if needed, bring something to replace the local bread and pastries that make up the breakfasts and picnic lunches.

vegetarian, vegan, meat

Our base for six nights is Yagodina, a traditional rural village known for its self-sufficiency and hospitable inhabitants. Home to around 500 people, it is secluded in the Trigrad Karst region, one of the most remote parts of the Rodopi Mountains.  

Here, we stay in the Yagodina Family Hotel, a small accommodation with comfortable twin and single rooms. It’s owned and run by a local family and most of the food (including milk, cheese, butter, jam and honey) is either home-produced or locally sourced.  

Our final night is at Boutique Hotel Crystal Palace, a conveniently located four-star hotel in the Bulgarian capital, Sofia. The 63-room accommodation is in the downtown area, close to city landmarks, including the Alexander Nevsky Cathedral. It also has a restaurant serving French, Italian and Spanish dishes, plus a lobby bar with cocktails, coffee and more.

The trip is lead by an experienced local Bulgarian guide who will share their extensive knowledge about the nature and culture of the region.