Restaurant Breeze
The grill
Restaurant Breeze is known for Black Sea fish, and yet both of the dishes its own printed card stamps BEST SELLER are meat: the grand mixed grill and the sach. The kitchen runs a full Bulgarian skara beside the seafood at Tsar Ivan Asen II Street 25 in Nessebar Old Town, on the same terrace facing open water.
The two best sellers
The grand mixed grill is the platter version of a Bulgarian grill house: flame-grilled chicken skewers, chicken fillet, veal meatballs, sausages, traditional kebapcheta, pork cutlet and crispy bacon, all on one board. The sach is the other — pork and chicken grilled with vegetables and carried to the table still sizzling on the iron pan it takes its name from. Both are ordered for the table rather than per person, and both are marked BEST SELLER on the restaurant's own card, which is more than any fish dish on it can say.
Past the two best sellers the meat list runs to T-bone steak and pepper steak, pork ribs and pork rib chop, roasted lamb served with rice and salad, pork and chicken shashlik skewered with courgette, onion, mushroom and pepper, pork tenderloin with mushrooms, Viennese schnitzel with fries, curry chicken and chicken with vegetables. There is also a 100% beef burger at 9.15 euro, a chicken wrap and chicken nuggets, all served with fries.
What Bulgarian skara actually is
Skara means grill, and in Bulgaria it is everyday cooking rather than a holiday speciality. Two things define it. A kebapche is a finger of minced meat seasoned with cumin and black pepper, grilled long and narrow; a kyufte is the same mixture flattened into a round patty. Breeze serves kebapcheta on the mixed grill, and homemade grilled veal kyufteta with a garnish as a plate of their own. The third classic is the sach, which is a vessel before it is a recipe — a heavy round iron griddle, traditionally set over an open fire, that goes from the heat straight onto the table and keeps cooking while you eat.
If one of you doesn't eat fish
This is the practical reason the grill matters here. Nessebar is a working fishing port and most Old Town restaurants build the entire menu around seafood, which leaves anyone who does not eat it choosing between a chicken dish and a salad. At Breeze the meat list is as long as the fish list, so a group split between Black Sea turbot and a T-bone orders both from the same kitchen, at the same table, looking at the same sea.
What guests say about the meat
The meat is not an afterthought in the reviews. One guest calls the pork ribs the most delicious ribs in the world and says the meat melts in your mouth. Another describes ordering the pepper steak and the pork ribs together, after garlic mushrooms to start, and found both cooked to perfection. A third had a steak in a wild mushroom sauce, perfectly cooked, beside a burger their partner called amazing. A fourth ordered chicken skewers with tarama roe spread and described the meat as very tender and juicy.
The full meat list
The meat pages of the printed card leave the price boxes blank. That is deliberate rather than an omission: grilled meat is quoted by the kitchen, as whole fish is sold by weight along this coast. Every other price on this page was checked against the restaurant's current card, in euro, at the fixed rate of 1.95583 lev. Please call +359 88 976 2606 to ask about the grill, and to confirm anything before travelling.
Meat dishes
- Grand mixed grillBest sellerflame-grilled chicken skewers, chicken fillet, veal meatballs, sausages, traditional kebapcheta, pork cutlet and crispy bacon
- SachBest sellergrilled pork and chicken meat with vegetables, served on a hot iron pan
- T-bone steak
- Pepper steak
- Homemade grilled veal meatballs with garnish
- Roasted lambserved with rice and salad
- Pork shashlikpork, onion, mushrooms, pepper, courgette
- Chicken shashlikchicken, courgette, onion, mushrooms, pepper
- Pork tenderloin with mushrooms
- Pork ribs
- Pork rib chop
- Viennese schnitzelpork tenderloin, fries
- Curry chicken
- Chicken with vegetableschicken fillet, courgette, pepper, onion
Burgers and wraps
All served with fries.
- Burger, 100% beef€9.15
- Chicken wrap€9.15
- Chicken nuggets€9.15
Sides and bread
Garnishes are ordered separately from the grill: fries at 4.50 euro, sautéed potatoes at 4.80 and grilled vegetables at 5.90. Parlenka, the Bulgarian flatbread, comes garlic-rubbed at 3.20 euro or mixed with sirene, yellow cheese and garlic at 3.60, and is what to order to mop a sach. A Shopska salad at 6.90 euro is the traditional opener before anything grilled.
- Fries€4.50
- Sauteed potatoes€4.80
- Grilled vegetables€5.90
What to drink with it
Mavrud is the Bulgarian answer: a dark, tannic red from a grape grown almost nowhere outside the country, and the natural partner for grilled pork, lamb and kebapcheta. Breeze pours Mezzek Mavrud at 17.58 euro the bottle, with a Contemplations Merlot and Malbec at 19.92 and a Salty Hills Cabernet Sauvignon and Merlot beside it. The other tradition is rakia, drunk with a salad before the grill arrives rather than alongside it — the Pomorie grape and muscat bottlings and Burgas 63 are all produced on this stretch of coast.
Questions about the grill
Where can I eat grilled meat in Nessebar?
Restaurant Breeze, on the seafront in Nessebar Old Town, runs a full grill alongside its Black Sea fish. Two dishes carry a BEST SELLER stamp on the restaurant's own printed card, and both are meat: the grand mixed grill — flame-grilled chicken skewers, chicken fillet, veal meatballs, sausages, traditional kebapcheta, pork cutlet and crispy bacon on a single platter — and the sach, grilled pork and chicken with vegetables brought to the table on a hot iron pan. The rest of the meat list runs to T-bone steak, pepper steak, pork ribs, pork rib chop, roasted lamb with rice and salad, pork and chicken shashlik, pork tenderloin with mushrooms and Viennese schnitzel. The meat pages of the card leave the price boxes blank, so ask when you order or call +359 88 976 2606 beforehand.
What is sach and what is in it?
Sach is both a dish and the pan it is named after — a heavy round iron griddle, traditionally set over an open fire, which comes off the heat and onto the table still sizzling. At Restaurant Breeze in Nessebar the sach is grilled pork and chicken with vegetables, and it is one of only two meat dishes the restaurant marks as a best seller on its own menu. It is built to be shared rather than eaten one portion per person, which makes it the usual order for a table of three or four.
Where can I eat in Nessebar if I don't like fish?
Nessebar is a working fishing port and most Old Town restaurants lead with seafood, which is awkward if one person at the table does not eat it. Restaurant Breeze keeps a full grill and meat list beside the fish: the grand mixed grill, sach, T-bone and pepper steak, pork ribs, roasted lamb, pork and chicken shashlik and Viennese schnitzel, plus a 100% beef burger at 9.15 euro, a chicken wrap and chicken nuggets. Bulgarian salads, garlic pita bread and grilled vegetables cover the rest of the table. A group split between Black Sea fish and grilled meat can order both from the same kitchen, on the same sea-view terrace.
What Bulgarian grilled meat should I try?
Kebapche and kyufte are the two dishes that define Bulgarian skara, the grill. A kebapche is a finger of minced meat seasoned with cumin and black pepper and grilled long and narrow; a kyufte is the same mixture flattened into a round patty. Both are at Restaurant Breeze in Nessebar — kebapcheta on the grand mixed grill, and homemade grilled veal kyufteta served with a garnish as a dish of their own. The third is the sach, pork and chicken grilled with vegetables and served on the iron pan it takes its name from. Pork ribs are the other dish guests single out: one Google reviewer calls them the most delicious ribs in the world.
Does Restaurant Breeze serve steak?
Yes — T-bone steak and pepper steak are both on the meat list at Restaurant Breeze in Nessebar, and steak is among the dishes guests name most often in reviews. One describes a pepper steak and pork ribs ordered together as both cooked to perfection; another, a steak in a wild mushroom sauce as perfectly cooked. Steaks carry no printed price on the restaurant's card, so call +359 88 976 2606 to ask before travelling. Sides are ordered separately: fries at 4.50 euro, sautéed potatoes at 4.80, grilled vegetables at 5.90 and garlic pita bread at 3.20.
What wine goes with grilled meat in Bulgaria?
Mavrud is the answer most Bulgarian kitchens would give: a dark, tannic red from a grape grown almost nowhere outside Bulgaria, and the natural partner for grilled pork, lamb and kebapcheta. Restaurant Breeze in Nessebar pours Mezzek Mavrud at 17.58 euro the bottle, alongside a Contemplations Merlot and Malbec at 19.92 and a Salty Hills Cabernet Sauvignon and Merlot. Rakia is the other traditional accompaniment, drunk with a salad before the grill arrives rather than alongside it, and the restaurant lists several produced on this stretch of coast — Pomorie grape and muscat, and Burgas 63.