Food, Wine, and Dining Culture
Romanian cuisine is underrated internationally but deeply satisfying — hearty, flavourful, and extraordinarily affordable.
- Sarmale (cabbage rolls stuffed with pork and rice): the national dish; typically served with sour cream and polenta; every Romanian grandmother makes it differently
- Mici (mici/mititei): small grilled minced meat rolls; the quintessential Romanian street food and barbecue staple
- Mămăligă (polenta): served with sour cream, cheese, and eggs; Romania's answer to pasta or rice
- Ciorbă de burtă: tripe sour soup; a polarising but beloved classic; cures hangovers and warms winters
- Romanian wines: the Dealu Mare, Cotnari, Murfatlar, and Jidvei regions produce excellent wines; a restaurant bottle of good-quality Romanian wine €3–€8
- Bucharest restaurant scene: internationally excellent; rooftop bars and tasting menus in Floreasca for €25–€40/person; traditional restaurants for €8–€12/meal
- Tuică and palincă: Romanian plum brandy; always home-produced; always offered at social gatherings
