Romanian Cuisine

Romanian cuisine is hearty, rustic and comforting, drawing on Balkan, Ottoman, Hungarian and Central European influences and rooted in the country's rich farmland. Its most beloved dish is sarmale, cabbage or vine leaves stuffed with spiced minced meat and rice, traditionally served with polenta, or mamaliga, and a dollop of sour cream. Alongside come the grilled skinless sausages mici, hearty bean and meat soups, rich stews, and the plum brandy tuica, all generous, filling country fare.

What's there

• Sarmale - the stuffed cabbage rolls, the national favourite.
• Mici - the grilled skinless minced-meat sausages.
• Mamaliga - the polenta served with cheese and sour cream.
• The soups and tuica - the hearty sour soups and plum brandy.

When to go

Year-round; the hearty food is especially welcome in the cold months, and traditional taverns and rural guesthouses serve the most authentic home-style cooking, while the plum brandy tuica is the traditional welcome.

Practical notes

Romanian food is hearty, meat-heavy and rich rather than light or varied, so its appeal is comforting country cooking rather than refinement. Portions are generous. The home-style food at rural guesthouses and traditional taverns is far better than tourist-strip restaurants. The tuica plum brandy is potent. It is filling, satisfying and good value.

Nearby

Every region has its specialities; Transylvania shows the Hungarian and Saxon influence.