Bucharest is every gourmet's paradise, both for international cuisine enthusiasts and those who would rather try local flavours. In fact, Romanian national liquor Tuică is made by fermenting plums.

Traditional Romanian Food: Starters, Soups & Salads, Traditional Romanian Food: Grilled Meats & Fish Dishes, Traditional Romanian Dishes: Mains, Stews & Sides, Nightlife & Things To Do In Bucharest Guide (Opens In New Tab). But, it's not sweat and pheromones. There’s nothing complicated with this dessert: Ground nuts mixed with sugar, vanilla, a pinch of cinnamon, along with a Turkish white raisin called he sultana are the stuffing. Ultimate comfort food that packs in the calories. If you find some available on the menu, don’t miss the opportunity. Ursus Beer is the most popular Romanian beer by far. As well as commercial production, Romanian families in the countryside often produce their own. Traditional Romanian Food – Ciorbă de fasole cu afumătură – Bean Soup With Smoked Ham Hock. This mixture is packed into cored apples, and baked. What could be better?

When made properly, the soup should be creamy and garlicky, and the tripe well cooked – chewy, but certainly not rubbery. White beans are mashed up with oil and sometimes garlic. Which makes it yet another reason to consider a visit. Afinată is made with blueberries, and originated in the mountain regions, although you can find it throughout the country. They are essentially small, case-less sausages made from a combination of pork, beef, and lamb. They can be eaten as is, but more often are fried in oil or lard, making for a heavier meal – especially when served with french fries! You can buy a whole cake, or get a single serving version. Thanks! This pastrami is quite different from what you’d typically get in the deli.

The Romanian donuts are fried and then dusted with powdered sugar. Once the cake has been completely soaked in the booze, it is filled sweet whipped cream and topped with fruit. Leave us a comment below. Most traditional Romanian restaurants will have their own version of a meat and cheese platter as a starter on their menu. The most convenient means of transport is the subway. Viinată is made with sour cherries, and is probably the most popular fruit liqueur. The pastry is stuffed with fillings such as spinach, eggs, cheese, leeks and sour cream. Politician Nicolae Ceaușescu loved the flavor of the bread so much that he had it delivered to Bucharest on a weekly basis via helicopter. They taste a little dry but are packed with flavor. They also have an entertaining origin story. It has delicious spiced apple filling, and is equally good hot or cold. The cheese can be unsalted or lightly salted. We had a great version of this at Life Harbour Marina Restaurant – though it’s not always available. One popular Romanian dish based on mămăliga is bulz. Did we miss anything?

Cozonac. It is a beautiful city, once nicknamed the “little Paris of the east” due to its stunning architecture. It’s made by pickling cabbage in a similar way to how pickles and kimchi are made. Vargabéles is a dessert often though of as Hungarian, but it actually originated in Transylvania. Often in big cities such as Bucharest, there are a numerous cafes and vendors selling pastries and other breakfast designed to eat on the go. Go for a limonata. One of the renowned places is Caru'cu Bere on Stavropoleos 5, which is particularly recommended because of its typical Romanian breakfasts with excellent mamalyga made…, Bucharest, situated on the Wallachian plains, was dubbed the Paris of the East or Little Paris in the 19th century. Here are a few of our favorites. Want to jump to a specific section? Romanian wine is relatively unknown internationally.

Plus, Romania as a country was formed from the states of Moldovia and Wallachia in 1859, and only at the end of World War I did the states of Transylvania, Banat, Bukovina, and Bessarabia also become part of Romania. Bucharest is filled with so many pleasant surprises. These days, it is such a staple that many Romanians wouldn’t think of serving a meal without a side of mămăliga. A typical local dish is mămăligă - corn groats with cheese, milk, and cream.

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