Bulgarian cuisine (Bulgarian: българска кухня, balgarska kuhnya) is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is diverse.

Famous for its rich salads required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy products and the variety of Bulgarian wines and local alcoholic drinks such as rakia, mastika and menta. Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator. There are many different Bulgarian pastries as well such as banitsa.

Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling - especially different kinds of meats - is very common. Pork meat is the most common meat in the Bulgarian cuisine. Oriental dishes do exist in Bulgarian cuisine with most common being moussaka, gyuvetch, and baklava. A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called "sirene" (сирене). It is the main ingredient in many salads, as well as in a variety of pastries. Fish and chicken are widely eaten and while beef is less common as most cattle are bred for milk production rather than meat, veal is a natural byproduct of this process and it is found in many popular recipes. Bulgaria is a net exporter of lamb and its own consumption of the meat is prevalent during its production time in spring.