Traditional Food


We invite you to our specific Romanian kitchen, where you can find the most famous traditional recipes with the most important secrets that Romanian people has acquired throughout history regarding gastronomic chapter.
Traditional Romanian dishes, known and appreciated both in the country and abroad, are made today by the great restaurants, and the peasant households who participate at the rural tourism because they bring over centuries millennial tradition of our people.

Romanian cuisine

Overall, it is known by food such as: giblets soup, tripe soup, fish brine with polenta, cabbage rolls with polenta, stewed peppers and tomatoes stuffed with meat and rice, fresh and smoked sausages traditional dishes with oriental influences(mititei), well seasoned steaks grilled and served with vegetables garnish, roasted chicken with garlic sauce and polenta, assorted pickles of different vegetables and fruits or sweets like: pies, cakes, cheese dumplings, dumplings, sarailie cake, baklava, pancakes, puddings, and more.


Wealth of the Romanian hills and hillocks entails yields of grapes and fruits such as apples, plums, cherries, apricots, peaches, wax cherries, and cherries. In Romania there are numerous specialized institutions in obtaining natural wines and fruit drinks. They often accompany wealth meals, especially on holidays. One of the most important beverage it is represented by the wine, because Romania has a rich tradition in its preparation. Romania is the ninth bigest producer of wine, and recently the export market has started to grow. We produce a wide range of local varieties (Fetească, Grasă, Tamâioasă) and the universal ones (Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, Muscat Ottonel).

The beer is also consumed with pleasure by the Romanian, often accompanying Romanian or german traditional cuisine.

Another Romanian favorite drink is “tuica” (plum brandy obtained by distillation). We are proud to say that Romania is the second biggest producer of plums.

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