Best Romanian Food – Best 56 Romanian Dishes And Traditional Food In Romania To Try
Romanian cuisine is good! Some dishes are authentic traditional Romanian food and drinks to try!
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Best Romanian Food: Best Romanian Dishes And Traditional Food In Romania To Try
BEST ROMANIAN DISHES: TRADITIONAL ROMANIAN FOOD
Sarmale is a dish made of ground pork and rice wrapped in cabbage leaves and baked. Sarmale is regarded as a national dish of Romania. Romanians believe that this version is 100 percent Romanian, despite the possibility that it is based on a similar Turkish dish.
2. MICI (GRILLED MEAT ROLLS)
Mici is a Romanian dish that consists of grilled ground meat rolls in a cylindrical shape produced from a blend of beef and lamb with spices like garlic, black pepper, thyme, coriander, anise, savory, and occasionally a touch of paprika. When grilled, Romanian minced meat rolls or mici, are delicious!
3. CIORBA DE PERISOARE (MEATBALL SOUR SOUP)
Ciorba de Perisoare, or meatballs sour soup, is one of Romanian cuisine’s most famous soups, the glory of soups, and the pride of every Romanian cooking. Ciorba de Perisoare refers to meatballs prepared with minced pork, beef, or a combination of the two, combined with rice, egg, and spices, and then boiled in a broth called ciorba.
4. CIORBĂ DE BURTĂ (TRIPE SOUP)
The traditional Romanian soup Ciorbă de Burtă is cooked with beef tripe, garlic, sour cream, eggs, and vinegar. Ciorbă de Burtă is commonly used as a hangover cure. It’s a dish that any true foodie must try, thanks to its excellent creamy texture.
5. BULZ CIOBANESC
Bulz Ciobanesc is polenta that has been blended with white cheese and baked, usually with a fried egg on top. The best comfort food with a lots of calories! Bulz Ciobanesc is frequently served as a starter or side dish, although it is actually a whole dinner for one person.
6. GRILLED TROUT
Grilled trout is considered as popular fish in Romania, which can be baked or grilled. Grilled trout is served with lemon slices, fresh dill, and butter is a simple and delicious meal.
7. DEVILED EGGS
Deviled Eggs or stuffed eggs are a fantastic delight. Deviled eggs are always a crowd pleaser, and there are never any leftovers! They were a fantastic opener for our Romanian International Cuisine meals.
8. DROB DE MIEL
Drob de miel commonly includes a mixture of ground lamb offal, bread placed in milk, chopped herbs, hard-boiled eggs, and vegetables, wrapped in lamb caul fat. Drob de miel is usually served at Easter to commemorate Jesus’ sacrifice as the Lamb of God.
9. SALATĂ DE BOEUF
Salată de boeuf is a popular Romanian and Moldovan dish that is served at all festive and special events. Salată de boeuf is a dish made with chopped fresh beef and root vegetables, mayonnaise, and murături or pickled vegetable garnishes.
10. ARDEI UMPLUTI
Ardei umpluti, also known as stuffed peppers, are a common dish in various cultures. Ardei umpluti is made out of hollowed or halved peppers that are stuffed with a variety of contents, including meat, veggies, cheese, rice, and sauce. Typically, stuffed peppers is put together by stuffing the peppers’ cavities and then cooking them.
11. TOCHITURĂ MOLDOVENEASCĂ
Tochitură Moldovenească is a famous Romanian and Moldovan stew that originated in Moldavia, a historical territory that is now shared by Romania and the Republic of Moldova. Pork, sausages, and bacon are simmered with onions, garlic, spices, white wine, and occasionally tomato sauce and pork offal to make tochitură moldovenească. Creamy polenta, grated cheese, and fried eggs are commonly served alongside the dish.
12. PLEȘCOI SAUSAGES
Pleșcoi sausages are a Romanian mutton sausage seasoned with hot peppers and garlic that is historically cooked in and around the Pleșcoi village in Romania’s Buzău County. Plescoi sausages have a distinct flavor due to the combination of ingredients and production procedure, which has been known and celebrated in Romania since the 13th century.
13. SALATĂ DE ICRE
Salată de icre is a Romanian fish roe salad that mixes carp or pike roe with oil, lime juice, and fizzy water. Extra flavor can be added to the salad using finely diced shallots or red onions. Salată de icre is served as an appetizer or smeared over a slice of toast with chopped red onions and olives for special occasions.
Zacuscă is a Romanian and Moldovan vegetable spread. Zacuscă is made with roasted eggplants, red peppers, tomato paste, and onions plus salt and pepper. Zacuscă tis also popular in the Balkans and Bulgaria too,
15. FASOLE BĂTUTĂ
Fasole bătută means beaten or mashed beans” in Romanian. Boiling dry beans and sometimes veggies like onions and carrots are used to make this easy dip. The ingredients of making fasole bătută are mashed together, and then more garlic, oil, and occasionally lime juice are used.
16. BREAKFAST COLD CUT PLATE
Breakfast Cold Cut Plate is one of the most popular food in Romania to try. Breakfast in Romanian homes usually consists of a dish of cold cuts and cheese, bread, eggs, and yogurt, as well as fruit, juice, and coffee.
17. POMANA PORCULUI
Pomana Porcului is Romanian for pig feast. It’s a Romanian dish that’s usually served right after a pig is slaughtered to honor the sacrifice. Pomana Porcului includes some of the best lean cuts, pan fried in their own juices with a touch of wine. It’s a true farm-to-table feast.
18. SALATĂ DE VINETE
Salată de vinete is a famous Romanian summer meal that includes charring eggplants on the grill or roasting them in the oven, then cutting them until they create a smooth purée, then mixing them with sunflower oil, salt, and lemon juice. Although the name implies that this dish is an eggplant salad, it is actually a form of eggplant dip or spread.
Mămăligă is a classic Romanian dish that is sometimes confused with polenta. Mămăligă is a classic Romanian side dish used with a variety of traditional Romanian cuisine. It’s a very simple boiling cornmeal dish that was traditionally prepared by peasants and served as a bread substitute.
Frigărui is a Romanian dish composed of various pieces of meat grilled on a skewer, similar to shashlik or shish kebab, usually pork, beef, mutton, lamb, or chicken. Onions, tomatoes, bell peppers, and mushrooms frequently alternate with bacon, sausages, or veggies like onions, tomatoes, bell peppers, and mushrooms. Pepper, garlic, savory, rosemary, marjoram, and laurel are used to season frigărui.
Jumări are pork cracklings that are created by frying chunks of pork belly or pork rinds with fat and meat adhering to them. The crisp and oozy pork chunks are often seasoned with salt or paprika and enjoyed right away, but they are also often preserved in lard and kept frozen for future consumption. Jumări are normally served as hors d’oeuvres with mustard or horseradish paste, plenty of fresh bread, and onions, and they’re frequently washing it down with a strong Romanian liquor like plum brandy.
22. ROAST PORK KNUCKLE
Roast pork knuckle is one of the Romanian meals that you must eat if you visit Bucharest! Slow-roasted pork is frequently eaten over polenta, which combines with the salty pork fat.
23. Mâncare de mazăre
Mâncare de mazăre is a Romania pea stew from. Mâncare de mazăre is made with onions, carrots, bell peppers, parsnip, tomato sauce, vegetable stock, and seasonings are commonly used to boil peas. The stew can be vegetarian (in which case it is ideal for Lent) or with meat (typically chicken, beef, or pork).
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Ostropel is a traditional food in Romania. Ostropel stew is cooked with fried chicken thighs or drumsticks and a tomato sauce thickened with flour and seasoned with garlic and pepper. Meats such as rabbit, lamb, or other forms of meat can be added. You can make Ostropel as a vegetarian dish in Romania.
Ciulama is a delicious one in the list of Romanian dishes. Ciulama is made with flour, butter, meat stock, sour cream, and possibly egg yolks. Ciulama is cooked until it is thick and creamy and the texture is smooth and lump-free.
26. Ciorbă de Cartofi
Ciorbă de cartofi (Potato Soup) is a traditional Romanian sour soup cooked with potatoes, additional vegetables, or pig. Because potatoes are the main ingredient, vegetables like red peppers, onions, and tomatoes are used in modest amounts to add color and texture.
27. Ciorbă de Peşte
Ciorbă de peşte is a sour soup cooked with vegetables, rice, fresh fish. You can add these ingredients sea bass, bream, halibut, carp, crucian, catfish, gray mullet onions, carrots, potatoes, and a thick slice of celery root. Ciorbă de Peşte can be served with rice and bread.
Iahnie is a classic Romanian bean stew made with boiled white beans, carrots, red peppers, bean stock, a flour-tomato paste mixture, dried spices, and seasonings. Iahnie is perfect for winter time in Romania and it’s so delicious Romanian food.
29. Dovlecei umpluţi
Dovlecei umpluţi is made with green zucchinis with meat, rice, tomatoes, onions, cabbage or mushrooms. Dovlecei umpluţi stuffed zucchinis are often cooked in tomato juice with bay leaves, salt, and pepper but they can also be baked.
30. Caşcaval Pane
Caşcaval pane is fried cheese a perfect snack to try in Romania. The texture of this sheep’s milk cheese is semi-hard, making it ideal for cooking, grating, and melting. Kashkaval pane is a popular bar appetizer or a popular street food in Romania.
Tocană also known as tocăniță is a hearty Romanian stew made with a variety of vegetables and meats, particularly fattier portions of lamb or hog, but chicken or veal can also be used. Tocană is served in traditional eateries or as a typical home-cooked dish.
32. Varză călită
Varză călită, or boiled cabbage, is a traditional Romanian food. Varză călită is made of cabbage with tomato sauce, then tossing in salt and paprika over medium heat. Sausage, veggies, and spices can all be added to the dish as an option.
33. Salata de Rosii
Tomato salad or salată de roșii, is a simple dish of Romanian cuisine. Tomato salad is made of chopping tomatoes into small pieces and mixing them with a dressing from olive oil, balsamic vinegar, onions, garlic and species like basil.
Chiftele are deep-fried Romanian meatballs made from minced pork or chicken, bread crumbs, mashed potatoes and flavored with onions, garlic, lovage, and parsley leaves. There are also Chiftele as a vegetarian dish in Romania made with potatoes, peas or mushrooms.
35. MOLDAVIAN CHEESE PIE
Moldovan Cheese Pie is a savory pie made with cheese and dill. Moldovan Cheese Pie can be made ahead of time and baked from frozen. It’s great as an appetizer or a main course!
BEST ROMANIAN FOOD: ROMANIAN CUISINE DESSERTS TO TRY
36. PLACINTA MECEDONEANA
Placinta Macedoneana is a traditional Romania pastry dish. Fillings such as spinach, eggs, cheese, leeks, and sour cream are filled into the puff pastry. There are also sweet varieties with apple or chocolate fillings. After being brushed with lard, the placinta macedoneana is baked in the oven to ensure that the top crust is well crisped.
Covrigi are a type of Romanian baked delicacy that resembles pretzels. Salted bread is topped with poppy seeds, sesame seeds, or huge salt grains in covrigi. They normally don’t have any extra sweeteners like sugar.
38. SALAM DE BISCUITI
Salam de biscuiti, or unbaked cookies shaped like salami slices, are popular during the Christmas season in Romania and across Europe, particularly in Italy, Germany, and Hungary, whose cuisines have influenced Romanian cuisine. Salam de biscuiti is typically made with cocoa powder, butter, sugar, rum extract or other real liquor, crumbled cookies, and Turkish delight.
Amandine is a typical Romanian chocolate cake with a chocolate or almond cream filling. Amandine is made with eggs, sugar, water, flour, oil and cocoa. To make Amandine you can also add for the filling (chocolate buttercream) sugar, rum; and whipping cream.
Papanasi, or cheese doughnuts, are a traditional Romanian dessert. Papanasi were prepared from cow’s cheese, eggs, couch bicarb, and flour, and are lemon-flavored.
Cozonac is a sweetened, flaky bread that is usually offered in Romania at Easter or Christmas. Cozonac, this festive loaf is a yeast bread, which means it puffs up while baking to give you a chewy, soft, doughy treat.
42. PLUM DUMPLINGS
Plum dumplings are traditional dessert, sweet plums are nestled in a potato-based dough, almost like dessert gnocchi. The plum dumplings are lightly cooked before being rolled in a yummy, creamy breading.
Pasca is a braided bread that is commonly served at Easter and other festive meals. Pasca dough is delicately sweet and twisted around a flavorful ricotta, lemon, and vanilla cream.
44. BISCUITS SALAMI
Biscuits salami is great if you’re in a hurry to have something on the table! Under communism, Biscuit Salami was quite popular in Romania. Tea biscuits, walnuts, butter, chocolate, sugar, and milk are used to make the dessert.
Mucenici is a traditional Romanian food made with a sweet dough similar to cozonac. Mucenici is made in the shape of an eight and boiled in water with sugar, cinnamon and crushed walnuts. You can also add coconut if you like it!
Kürtőskalács is a delicious Romanian dessert also known as chimney cake is made of coiled dough molded into a towering stack. Kürtőskalács is a classic wedding dessert that tastes like brioche but with a walnut cinnamon-sugar topping.
47. PLĂCINTĂ CU MERE
Plăcintă cu mere refers to “apple pie” in Romanian, but this isn’t what you’d think. It’s more of a cross between a strudel and a pastry than a pie. It does, however, have certain similarities to a regular apple pie. Plăcintă cu mere is filled with a delightful spiced apple filling and tastes great warmed or cold.
48. SAVARIN CAKE
Savarin cake is fairly similar to French baba au rhum and Polish ponczowa, a rum-soaked babka. Savarin cake is produced with a sweet yeast dough that’s baked and then soaked in rum syrup overnight. Following that, it’s either loaded with pastry cream or served with sweetened whipped cream and fresh fruit.
ROMANIAN DRINKS: WHAT DRINKS IN ROMANIA TO TRY
Palinca is a fruit brandy popular in Romania, Hungary, and other Central European nations. Palinca has a high alcohol level, ranging from 37 percent to 86 percent.
Tuică is a home-brewed liquor that is Romania’s officially recognized drink. Tuică is created by fermenting plums for two months and distilling the liquid that results.
Socata is one of Romania’s most popular traditional drinks. It is made entirely of natural components, which is why it has such a beautiful flavor. Romanians make socata in the months of May and June, when the fragrant elder blooms may be harvested.
52. URSUS BEER
Ursus Beer is by far the most popular Romanian beer. Ursus beer is available on tap at most restaurants and pubs, as well as in bottles and cans at most supermarkets, and it’s a decent beer.
53. CIUC BEER
Ciuc Beer is the mostly available beer. Ciuc Beer is a malty, easy-to-drink brew. Certainly a major mass production.
Wine. Romania is one of the world’s leading wine producers. This region also has one of the oldest wine-making histories in the world, with a 6,000-year history. While the quality of Romanian wine suffered considerably during the Communist era, the country now makes some delectable and award-winning wines.
Coffee. If you happen to be a visitor in a Romanian home, you will almost certainly be offered coffee. In Romanian way of life, this brewed beverage has a special spot, coffee is a way of entertaining guests.
Limonata is high in vitamins and offers a variety of health benefits. Limonata is often served in one of two ways in Romanian restaurants. The first is served in a glass with lemon juice and honey, as well as a side bottle of water to customize the intensity. The second is honey squeezed at the bottom of a carafe of lemonade that hasn’t been combined.
Hope you liked our Romanian food blog post. Which one in the list of Romanian dishes is your favorite one? Did you like traditional food in Romania and Romanian cuisine? Let us know in the comments below.
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