Magura Restaurant offers Valley denizens an ethnic cuisine rarely found outside larger metropolitan areas—Bulgarian. But be forewarned: The place is decorated like a European swap meet, plays P.M. Dawn and Ricky Martin music and features service best described as … incredibly casual. Trust me, though, it’s worth it.

I suggest starting with chushki burek (stuffed red peppers, $7.50), a sort of Eastern European chile relleno. Simply breaded and stuffed with a mixture of Bulgarian feta and spices heavy on dill, the gooey, cheesy concoction bursts with flavor. Oh, and there’s Magura’s piping-hot, made-to-order cheese bread, one of the tastiest free offerings in town. It’s actually pizza crust from the adjacent pizzeria—did I forget to mention the Bulgarian pizzeria of the same name next door?—topped with something akin to mozzarella. The mystery mixture of Bulgarian spices reminiscent of a next-level Jane’s Krazy Mixed-Up Salt blend elevates the whole thing to ethereal status. It’s like eating the best cheese-covered pretzel ever.

Want meat? Unsurprisingly given Magura’s European heritage, a wide variety of meats is available. My favorites, all brought to you by the letter K, were karnache (spiral sausage, $9), kebapche (regular sausage) and kiufte (meatball strangely shaped like a burger). The latter two are part of the mixed grill ($15.50), alongside a pork chop and shish kebab, though I recommend them a la carte.

If you’ve got room for dessert, the baklava ($4) is as good as any in Las Vegas. More robust than your standard Greek presentation, it’s served a la mode and rounds out a seriously good meal.