Much of the yoghurt, jam (confiture), pastries and sweetbread such as "klin" (pastry with rice, cheese and eggs), "banitsa" (pastry with cheese) , types of pancakes "Kolatsi" and "kozunak" which is a typical bread made for the Easter Celebrations.

Luto is a local speciality made from the berries and hips of fruit gathered all around the village. The berries and hips are dried and soaked in boiling water to make this particularly healthy and nutritional natural drink.

All products available in Momchilovtsi are made from locally grown fruit, nuts and vegetables. According to many historians, it is believed that the yoghurt (kiselo mlyako) was an important food item in Bulgaria lands as far back as Thracian times.

Herbs and other aromatic seasonings are also very typical of Bulgarian cuisine, in particular parsley, dill, mint and winter savory.

Rhodope cheverme is lamb roasted on a spit over an open fire which takes about 3 or 4 hours to cook

Bulgarian cuisine is a mixture of Bulgarian, Slavonic and Thracian ancient traditions wih Greek and Turkish influences. The many traditional specialties include ‘smilyanski fasul’, a delicious bean soup and ‘patatnik’, a local Rhodopean delicacy made with grated potatoes, onions, milk, cheese and seasoned with mint.

Eggs and cheese are a staple part of the local cuisine, in particular 'sirene'. Evening meals are taken in the hotel/pension restaurants and include a starter of soup or salad, a main course of meat with potatoes or rice, and vegetables, followed by a dessert of ice cream, cake or fruit.

The Greeks will tell you that only Greek-made feta cheese should be called feta. But Bulgarians make and eat feta cheese too. They call this "white cheese" sirene. Bulgarian feta, made from sheeps, cows or goats milk, is eaten all over Bulgaria in traditional Bulgarian dishes, like the shopska salata, consisting of sirene, tomatoes, onions, peppers, and cucumbers.

Rakia (also rakija) is fruit brandy that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans, Italy, and France. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 60%).

Common flavours are slivovitza, produced from plums and grozdova (also called lozovaca), made from grapes. Fruits less commonly used are peaches, apricots, apples, pears, cherry, figs, and quinces.