Romanian Cuisine

Romanian cuisine is diverse and greatly influenced by Balkan and neighbouring territories. Below you will find out exactly what to expect on your plate in Romania.

Turkish, German, Serbian and Hungarian are all influences in the rich and tasty cuisine of Romania. Meat, such as pork, beef, lamb and chicken are popular, while fish is typical around the Danube Delta. Soup is a national specialty and is made with either vegetables and/or meat.

Famous Romanian dishes:

Coirba - Soup made from fermented bran, bacon, potatoes and beef or chicken

Zama – green bean soup with chicken, parsley and dill

Mititei - Minced meat rolls with aromatic herbs

Kofta – meatball made from ground meat, usually beef or lamb, mixed with spices and onions

Ardi Umpluti – Stuffed peppers, filled with ground pork, rice, onions and spices

Tochitura - A hearty meat stew seasoned with onions and/or spices

Mamaliga - A staple food made from corn. It is similar to Italian polenta and can be prepared in a variety of ways

Drink

The local spirit, Tuica, is a plum brandy usually enjoyed before a meal along with some appetizers. It varies in strength, dryness and smell according to the region.

Romania is also home to some excellent wine and beer. The nation is one of the world’s largest wine producers, with affordability and quality of soil being major deciding factors in attracting many European vintners. Beer is also a popular drink in Romania, originating from a long tradition of brewing by German colonists in Transylvania.