Banks and most museums are closed on both Sunday and Monday. Be sure you have enough cash on Saturday to carry you through the two-day hiatus.
I have been informed that this info is in error. It was a one-time phenomenon. Banks are usually open on Mondays, closed Sundays.
Local Industry - The Boliarka Brewery
Until the second half of the 19th century beer drinking in Bulgaria was limited to domestically produced brews, usually made at harvest time from germinated barley and allowing a natural fermentation to occur. The first commercial brewery was established in 1876 at Plovdiv and the Bulgarian Brewing Associated founded in 1882 by the Shumensko brewer, the Czech Jin Prosek.
The first brewery at Veliko Turnovo was founded in 1887 and by 1891 the city had three commercial factories, the third of which was built on what is now the site of the present Boliarka brewery. This is a large modern brewery employing, at full production, about 370 people and is Bulgaria's largest independent beer maker - the other main Bulgarian brands being owned by the multi-national companies InBev, Carlsberg and Heineken.
The brewery is located south of the city, close to the railway station, and tours (with tastings of course) can be arranged by first visiting the website
this one is going down to Tsaravets fortress my first morning after get up and tka the hostel breakfast...there was so few people in the streets and into the castle that i met across with John the californian and with the texas couple !! lol
In the forrest about 5 kilometres from Veliko Târnovo, you find this beautiful 12 th. Th century monastery. It is the biggest one in the area of Veliko, It was destroyed by the ottomans and rebuild in the 18 th. Century. The three churches have murals painted in the second half of the ninetheenth century. They are made by Zograf, a famous artist. From the site of the monastery one has a great viw over veliko Târnovo. Go there with a taxi (3 leva) or bus 10 (starts at vasil Levski Steet)
Trying But Failing
Let me start off by saying that the food here is OK, it's edible and the service is great, the wine list is well-selected and the breakfast coffee worth getting up for.
The restaurant itself, in fitting with the hotel in general, is modern, stylish and intimate. The menu, in English and Bulgarian, reads well with a international slant to the standard Bularian format and is reasonably priced (noting that hotel guests get a 10% discount).
Having arrived well after dark, with the pavements treacherously slippy from the day's snow, I decided to eat in-house that evening. I was in a fishy mood and started with the house salad of garlic prawns with white cheese and following it with another of the house specials: the sea bass "Sredizemnomorski".
Things certainly started superbly with a freebie plate of tapenade and garlic canapes to go with my fruit-laded Troyska Slivova Rakiya.
Unfortunately it was all downhill from there. The prawns in my starter were plump and juicy but smelled of prawns, not exactly off but not too fresh either, nor was the bed of lettuce they were served on. The sea bass was a substantial, meaty, whole fish which was perfectly cooked and fresh-tasting. The gunk it came with though was totally incongruous. I can't remember exactly how it was desribed on the menu but it was something to do with sun-dried tomatoes and rosemary. Which sounded like an innovative accompaniement if executed as a light dressing but this was more like a chewy jam and did the fish no favours whatsoever. The saute potatoes had been tossed through some oil, or maybe clarified butter, but without actually being crisped, resulting in a sludgy texture.
The following morning for breakfast I opted for the "Bulgarian" which consisted of a very tasty dish of yoghurt with honey, a bread roll with preserves and a slice of good-looking homemade banitsa, along with orange juice and coffee. Unfortunately the banitsa had been reheated in the microwave rendering it soggy and greasy.
It really was a shame about the food as the rest of my experience with the hotel was spot-on and had I been staying for a while I would have seriously considered giving them a couple of days consultancy (for a small fee of course). Although the food was disappointing the wine was one of the best I've tried in Bulgaria (which makes it one of the best I've tried anywhere). The Enira 2006, from the Bessa Valley on the foothills of the Rhodope Mountains just west of Plovdiv, was lushly full-bodied with concentrated ripe berry flavours. This was served at the perfect temperature and the waitress had opened it as soon as I ordered it to let it breath.
I'll definitely keep an eye out for this one on future visits.