Twenty-four hectares (60 acres) might sound like a lot of space for a restaurant, but Balgaran, which opened in 2007, makes good use of every inch. From its mini-ethnographic museum to the resident farm animals/petting zoo to the multilevel seating arrangement, Balgaran does everything on a grand scale -- except for its prices. There's an oven large enough to roast a whole pig, a space that could accommodate a dozen or more Bulgarian ember dancers, and seating for 800 guests. Even the menu has a dizzying array of offerings. If you are up for it, try the cheverme, lamb and pork roasted on a spit (5.80lev/$4.70/£2.90 per 250g).
