Typical Romanian food: What and where to eat?

Typical Romanian food is famous for a strong European influence that results in hearty, comforting dishes that often taste sour and acidic. Corn, plums, pork and cheese are some of the most common ingredients, and the most famous Romanian dishes are Mici, Ciorba de Burta, Mamaliga and Tocitura, but there are many more worth trying, as we’ll tell you below.

The country also has delicious fried dough sweets such as Papanasi and other baked pastries that they eat during festivities such as Cozonac and Mucenici. And if you like strong emotions we recommend you try Tuica, Afumata and Macrisul, three traditional drinks that will surprise you. Join us in this sea of flavours and find out what to eat on your trip to Romania.

Romanian dishes and typical food

1. Sarmale, stuffed cabbage leaves

Sarmale is a traditional Romanian dish consisting of cabbage leaves stuffed with a mixture of minced meat, rice and seasonings. The leaves are rolled and cooked in a tomato sauce with garlic and other ingredients, which gives them a unique flavour. This dish is popular at celebrations and family events in Romania and other Eastern European countries.

2. Ciorba de perisoare, the most typical Romanian soup

This is a traditional soup with meatballs in a sour broth. The meatballs, called “perisoare”, are made with minced meat, rice and seasonings, and are cooked in a broth prepared with vegetables, such as carrots and celery, and lemon or vinegar is added to create the characteristic sour taste. This soup is appreciated for its balance of flavours and its pleasant hint of sourness.

3. Mici

Mici, also known as mititei, are sausage-shaped rolls of minced meat. They are made from a mix of pork, beef and lamb and are seasoned with garlic and spices, such as black pepper and cumin. These rolls are grilled or roasted, which gives them a smoky, juicy flavour. They are traditionally served with mustard and bread.

4. Mamaliga, the most typical Romanian food

Mamaliga is a dish very similar to polenta. It is made from cornmeal cooked to a firm consistency and cut into portions. Mamaliga is commonly served as an accompaniment to a wide variety of dishes, from meats and sauces to cheeses. Its soft and versatile texture makes it a typical Romanian food, and they often serve it with grated cheese and sour cream.

5. Ciorba de burta

Similar to the previous one, this soup is different because instead of meatballs it has tripe. It is characterised by its thick texture and distinctive flavour. The tripe is cooked separately until tender and then added to the broth, which often contains vegetables such as carrots and celery. To give it its characteristic acidity, they add lemon juice or vinegar.

6. Tochitura

Tochitura is a pork stew with an intense flavour. It usually consists of pork meat, such as loin or ribs, cooked with onion, pepper, tomato and garlic, all seasoned with local spices. The meat is fried until browned and served with mamaliga or potatoes. Tochitura is a delicious, comforting and hearty food in the typical Romanian cuisine.

7. Ciorba de cartofi

And while we’re talking about soups, we can’t forget this variety with potatoes. Cartofi Ciorba is prepared by cooking potatoes with vegetables such as carrots, celery, onion and garlic. This soup is famous for its rich texture and comforting flavour, often accented with dill and lemon juice for a light touch of acidity. Ciorba de Cartofi is a popular choice in Romanian cuisine, especially on cold days, and is usually served with sour cream and fresh bread.

8 . Salata de vinete

This salad is mainly made with roasted aubergines. After roasting the aubergines, they are peeled and mashed, then mixed with garlic, onion, sunflower oil and seasonings such as salt and pepper. It is often served with bread or pita bread. This salad is known for its smoky flavour and creamy texture, and is a popular appetizer in Romania, especially during the summer and at festive events.

9. Placinta

This is a pastry that can be either sweet or savoury. It is made with a thin dough that is filled with various ingredients. Sweet fillings usually include apples, cherries, walnuts or fresh cheese, sweetened with sugar and cinnamon. Savoury fillings, on the other hand, may include cheese, kale, or potatoes, often seasoned with dill and garlic. Placinte are baked until the dough is golden brown and crisp. They are versatile and are enjoyed as an appetizer or dessert in Romania.

10. Zacusca

This dish consists of a mix of roasted and seasoned vegetables. The most common vegetables used in Zacusca are red peppers and aubergines, although it can also include courgettes and tomatoes. After roasting and peeling the vegetables, they are slowly cooked with oil, garlic and spices, such as hot pepper and cumin. This creates a thick, flavourful paste that is served as an appetizer, spread on bread or as a side dish. Zacusca is a versatile delicacy that is often prepared in large quantities and stored for later consumption, making it a staple of Romanian cuisine.

11. Langos

This is a kind of fried flatbread, similar to a bread dough or pizza fry. The dough is prepared with ingredients such as flour, yeast, salt and water, and then fried in hot oil until it becomes crispy on the outside and tender on the inside. Langos are versatile and can be served with a variety of toppings, such as garlic, cheese, sour cream or jam, depending on whether they are preferred as a savoury or sweet dish. They are popular at festivals and open-air events in Romania.

12. Scovergi, the perfect aperitif

Scovergi are a popular appetizer in Romania. These small fried dumplings, similar to fritters, are served in both sweet and savoury versions. The dough is made of simple ingredients such as flour, milk, eggs and salt, and then fried until golden brown and crispy. Sweet versions are often sprinkled with powdered sugar or served with jam, while savoury versions may be served with cheese or sour cream.

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Typical drinks from Romania

1. Tuica, Romanian schnapps

This is a traditional Romanian brandy made from fermented plums. It is famous for its high alcohol content and its production involves careful distillation that concentrates the flavours and aromas of the fruit. Tuica is enjoyed in Romania on festive occasions and is often served as an aperitif before meals.

2. Macrisul

A bitter drink made from an infusion of herbs and roots. Despite its bitter taste, Macrisul is prized for its supposed medicinal properties. It is often consumed as a digestive remedy or as a comforting drink in winter. Its tradition stems from the belief in the healing qualities of herbs, and it remains an important element in Romanian culinary culture.

3. Afumata, smoked drink

This Romanian drink is famous for its smoky flavour. They pass the smoke through a sealed bottle of brandy, which gives it its distinctive smoky aroma, similar to smoked whisky. Although less common than other drinks, Afumata is appreciated for its uniqueness and is occasionally enjoyed in the country. Its peculiar brewing process and unusual flavour make it stand out among the traditional drink options in Romania.

Typical Romanian sweets

1. Papanasi, egg fritters

Papanasi are an irresistibly delicious Romanian dessert. They consist of doughnuts made from a dough of fresh cheese mixed with eggs, flour and sugar, which are then fried until golden brown and crispy. Papanasi are traditionally served with jam, often fruit jam such as raspberries or strawberries, and topped with sour cream.

The combination of the soft, tender dough with the sweet taste of the jam and the contrast of the sour cream creates a dessert that delights the palate and is an important part of Romanian confectionery.

2. Cozonac, sweet bread

The Cozonac is a sweet bread that is mainly consumed during celebrations and festivities. This delicious preparation has a soft texture and sweet taste, with fillings that often include nuts, sultanas, cocoa or candied fruit. The dough consists of the ingredients such as flour, milk, eggs, butter and sugar, and then people plait it into a distinctive shape before baking.

3. Mucenici

Mucenici are a traditional dessert they eat on 9 March in Romania. It has the shape of an eight, representing the figure of two saints. They are made of sweet dough that is cooked in water and served with a mixture of ground walnuts, honey and cinnamon. Mucenici are a savoury dessert with a hint of sweetness and spice that pays homage to religious tradition and is a delicacy for springtime celebrations in the country.

4. Dobos

Dobos is a cake of Hungarian origin also widely consumed in Romania and other Central and Eastern European countries. This cake has multiple layers of thin sponge cake, separated by layers of chocolate cream. The top surface of the Dobos is covered with a thin layer of hard caramel, which is broken into small triangles before serving. The cake is famous for its crunchy texture and rich, decadent taste.

How to prepare what to see on your trip to Romania

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Frequently asked questions about typical Romanian food