Welcome to Trio Bistro Restaurant Bar & Grill
When you visit Trio Bistro Restaurant Bar & Grill, you're in for a treat. Experience our daily fresh salads, slowly braised leg of lamb, hand-cut lamb chops or any of our other mouthwatering dishes. Our chef is renowned for his creative combination of spices and sauces.
Our warm and charming atmosphere will instantly relax you while our attentive staff spoils you. Weekly menu specials offer unique flavors and pairings.
Trio Bistro Restaurant Bar & Grill is the perfect destination for your next night out, whether an intimate dinner for two or a large group celebration. We serve lunch and dinner seven nights a week.
Please call for reservations. Gift certificates available.
In the Heart of Fort Lauderdale one of the newest Restaurants. Trio Bistro Restaurant Bar & Grill Presents One of the Oldest Cuisine in the World.
"Bulgarian Cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with the Russian, Italian, Greek cuisine and even Middle Eastern cuisines.
Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines and other alcoholic drinks such as rakia. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such as the filo dough based banitsa, pita and the various types of börek.
Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, beef, chicken or pork. Deep-frying is not common, but grilling - especially different kinds of sausages - is very prominent. Pork is common, often mixed with beef or lamb, although fish and chicken are also widely used. While most cattle are bred for milk production rather than meat, veal is popular for grilling meats appetizers (meze) and in some main courses. As a substantial exporter of lamb, Bulgaria's own consumption is notable, especially in the spring.
Similarly to other Balkan cultures the per capita consumption of yogurt (Bulgarian: кисело мляко, kiselo mlyako, lit. "sour milk") among Bulgarians is traditionally higher than the rest of Europe. The country is notable as the historical namesake for Lactobacillus bulgaricus, a microorganism chiefly responsible for the local variety of the dairy product.
Bulgarian cuisine shares a number of dishes with the Middle Eastern Cuisine as well as a limited number with the Indian, particularly Gujrat cuisine. The culinary exchange with the East started as early as the 7th century, when traders started bringing herbs and spices to the First Bulgarian Empire from India and Persia via the Roman and later Byzantine empires. This is evident from the wide popularity of dishes like moussaka, gyuvetch, kyufte and baklava, which are common in Middle Eastern cuisine today. White brine cheese called "sirene" (сирене), similar to feta, is also a popular ingredient used in salads and a variety of pastries.
Holidays are often observed in conjecture with certain meals. On Christmas Eve, for instance, tradition requires vegetarian stuffed peppers and cabbage leaf sarmi, New Year's Eve usually involves cabbage dishes, Nikulden (Day of St. Nicholas, December 6) fish (usually carp), while Gergyovden (Day of St. George, May 6) is typically celebrated with roast lamb."
Ground Beef Meatballs with Roasted Red Pepper Sauce
Served with Mashed Potato
Ground Beef Patty with Cream Cheese and Sauerkraut wrapped in Dough