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| Reviews and photos of Romania restaurants posted by real travelers and locals. The best tips for Romania dining. Map |
 | Romania Restaurants | Tips 1 - 10 of 84 |  | Make sure that you savour the local Romanian dishes. Romanian cooking is rich, tasty and substantial, as benefits of a country were all food is still naturally grown, where fruits and vegetables follow their normal season, and when the winter is cold. Pork is a special favorite, but you will find good beef, veal, and chicken too. They are delicious simply grilled. Typical Romanian specialties include a range of soup – " ciorba ", a sour soup made from fermented bran , bacon, potatoes and beef or chicken. Hearty stews such as " Tochitura Moldoveneasca " are accompanied like many Romanian meat, and " Mititei " is small grill sausages perfumed with aromatic herbs. A range of excellent white and red Romanian wines of the famous vineyards of Murfatlar, Cotnari, Jidvei, Dealu Mare, Odobesti, Valea Calugareasca, accompany local and international dishes to perfection, while " Tuica " the local plum brandy is often drunk as a digestive. The local Romanian beers are also excellent. Leave a Comment Theme: Local
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At Terasa Doamnei Restaurant, every summer day at 20.00 starts folkloric show with music and dance. You could have a romantic Romanian dinner at Casa Doina ( Doina House) in a fancy athmosphere
Romanian Soup, Sarmale, Papanashi, Fish Leave a Comment
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some odd translations into English from Romanian menus: Filet of beef platted with Pork -> 'knitted beef in a file' Sweetbreads-> 'blood serum' Telemea (a kind of salty cow's milk cheese) -> 'sweat' Breaded and fried porks brain-> 'brain thrown with bread' Leave a Comment Theme: Other
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Food in Romania is very good and cheap if you compare to western prices. It seems very expansive for local standard of living. Of course a moderate tip at the beginning to the waiter will give you better service and better food. Although international cuisine is available in better quality restaurants, make sure that you savour the local Romanian dishes. Typical Romanian specialities include a range of soup - "ciorba", a sour soup made from fermented bran, bacon, potatoes and beef or chiken. " Sarmale " is a spicy dish of bitter cabbage leaves stuffed with meat, and " Mititei " are small grill sausages perfumed with aromatic herbs. A range of excellent white and red Romanian wines of the famous vineyards of Cotnari, Murfatlar, Valea Calugareasca, Odobesti accompany local and international dishes to perfection, while " Tuica " the local plum brandy is often drink as a digestive.
Rumanian Sarmale (stuffed vegetables) 1 lb. ground beef: 1 1/2 lb. ground pork 2 large onions, grated 1 cup white rice 3 Tbsp. Vegeta ( vegetable bouillon base) 2 Tbsp. Sweet Hungarian Paprika salt and pepper to taste ....For stuffed cabbages: 2 heads of cabbage (frozen overnight and then thawed to soften for rolling) one large container of sauerkraut (about 28 oz.) ......For stuffed peppers: 8-10 large bell peppers (tops trimmed neatly off and seeds cleaned out, save the lids) one large can of V8 vegetable cocktail. Brown meats in dutch oven until fully cooked, breaking up the meat into crumbs while cooking. Add grated onion, rice and spices; continue cooking for another 10 minutes until rice starts to turn opaque, it will not be fully cooked. Remove filling from burner and allow to cool a bit so you don't burn your fingers trying to handle it. Cabbages: Scoop heaping spoonfuls onto individual cabbage leaves and roll. To roll properly start at the vein side, wrap vein side over the top of the filling, then fold sides over onto filling lump, then continue rolling to edge of leaf and lay edge side down into a large roasting pan. Tuck the cabbage rolls tightly into the pan in a single layer and then add a second layer if needed starting in the middle of the pan so the second layer doesn't get scorched against the outside edge of the pan. Once you have finished with all your cabbage rolls, pour sauerkraut (juice and all) over the top of the rolls. Distribute the sauerkraut evenly over the top, it not only gives flavor but insulates the rolls from the drying heat of the oven. Peppers: Scoop the filling into the cleaned peppers, patting the filling in so it won't fall out when laid down. Replace lid of pepper on each and lay into roasting pan on their sides, tightly so they help hold each other together while cooking. Once you've filled all your peppers, pour V8 over the top and add water if liquid doesn't come to the top of the peppers. Cover roaster and bake at 350* for two hours. Leave a Comment
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Okay, this was again in Sighetu Marmentiei, just so you know at the time there was only one other place to get lunch, I would like to say hello to the staff working there, the food was as wonderful as their service. It's on the main town strip. Leave a Comment Theme: ItalianComparison: least expensive
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As legend has it, the god of wine was Thracian born, in what is today the territory of Romania. Wine has been produced in this area since the 7th century BC. The abundance and fame of the Dacian (as this part of Thracia was called) wines were so well known that in order to put an end to the migratory people’s incursions, the Dacian king Burebista (1st century BC) ordered all the vineyards destroyed. Of course, not all the vineyards were uprooted and soon many of them were replanted. Wine growing has been known for centuries long in Romania. The country has been favoured by its geographical position in South-Eastern Europe, by its proximity to the Black Sea, as well as by the specificity of the local soil and climate. The COTNARI vineyard is relating to the great Romanian prince Stephen the Great (15th century). Not only did he bravely fight against the Turks, but seems to have been very fond of wines too. The DRAGASANI vineyard has an old history which can be traced back to the Romania’s ancestors, the Geto-Dacians, who lived on territory of present Romania some three thousands years ago. The wines of the TÂRNAVE vineyard provide a perfect blend of acid, alcohol and flavour. The MURFATLAR vineyard was first mentioned in the writings of the Latin poet Ovid, but actually was acknowledged since 1907. Leave a Comment
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when in Romania, please try to eat at home, some traditional cooking, you will love it...than try some local cooking in a restaurant, you will feel the diferences...sarmalute in foi de vita, mamaliguta, peste fript pe jar, miel fript hoteste, there are just some af the traditional meals...I just don't know how to translate them Leave a Comment Theme: LocalDirections: please follow this link: http://www.rotravel.com/restaurants/
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Winter cold ride on horsecarts and then treated with hot twicca to drink from enamel jugs and these little bites (cheese, sausage). Twicca is a strong spirit, warmed. There are also bottles of twicca with pears or other fruit inside. I took a bottle home, but there it just tastes like warmed up petrol with a sickening sweet chemical smell. But in Romania I downed 3 glasses without blinking and enjoyed it enormously!
The small fried sausages Leave a Comment Theme: OtherAddress: In the countrysideOther Contact: Well, it was a short drive from
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If possible try eating some home made food with Romanians, they are extremely hospitable and generous. Chances are they could make you polenta (boiled corn meal), sarmale (sausages cooked in cabbage leaves) or ciorba (home made soup)
Sarmale Leave a Comment Theme: Local
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