Romanian cuisine is one of the most diverse and richest in tastes, colors and flavors, strongly influenced history and foreign traditions of commons that Romanians came into contact and with specific types of food.
Romanian cuisine is identified with the notion of delicious food, it smells so inviting, that their taste goes out of the photos with Romanian food.
What individualized Romanian cuisine is that preparations are easily made, without requiring special equipment and ingredients are readily available to anyone.
The biggest influence had came from Balkan cuisine but also from other neighbor nations, such as German, Serbian, and Hungarian.
Recipes bear the same influences as the rest of Romanian culture: the pie comes
from Romans, word that has kept the original meaning of the Latin word “placenta”, the Turks brought baclava, soup and meatballs, Greeks brought moussaka, from Bulgarians we have a wide variety of dishes with vegetables as zacusca and schnitzel comes from Austria.
One of the most common dishes is typical Romanian polenta, a stew of corn flour, long considered the poor’s food, but it has recently become more appreciated.
The main kind of meat used by the Romanians is pork, but they eat also beef, chicken, mutton or lamb, relying more on the geographical region.
Some recipes are prepared in touch with the seasons or holidays. For Christmas, each family usually cuts a pig and there is a wide variety of foods prepared from meat and its organs:
– sausages including meet (or cartabosi), liver sausage (lebar) wrapped in pig intestines
– jelly, a jelly made with parts difficult to use like ears, legs or head
– cabbage, a delicious mixture of meats in cabbage, beef
– tochitura, a kind of stew served with polenta and wine
– sweet cake and the traditional sweet bread with nuts, or cocoa shit
For Easter, we have lamb and specific plates:
– Roast lamb
– Block, a mixed batch of organ meat and vegetables, especially green onions;
– And as a dessert bread, a specific pie with cheese and raisins.
The main drink is wine, remarkable for strength and bouquet with a local tradition for over two millennia.
The main drink is wine, remarkable strength and bouquet with a local tradition for over two millennia. Romania is the ninth largest producer of wine worldwide, and recently the export market began to grow. It produces a wide range of local varieties:
• Sauvignon blanc;
• Cabernet Sauvignon;
• Muscat Ottonel.
Beer is also widely consumed, deriving form German influence.
Romania is the second largest worldwide producer of prunes and almost all production is used for producing “tuica”, a plum brandy obtained through distillation.
(Text taken from www.ele.ro)
Next, we will present a list of Romanian restaurants in Bucharest:
1. La Mama Athenaeum
One of the most modern Romanian restaurants. It is exceptionally located, it has a great serving space inside, and a big terrace outside.
address : Episcopiei Street no:9 (near Romanian Athenaeum)
– reservations : +4.021.312 97 97 ; +4.0721 526 262
– website : www.lamama.ro
– working hours: 10:00 – 24:00
2. Restaurant Vatra
Located right in the heart of Bucharest, near Cismigiu Park, VATRA Restaurant represents the place where the Romanian cuisine is pleasantly supplemented by the Transylvanian original interior decorations dating from 1920.
– address : Ion Brezoianu no. 19 (next to Cismigiu Park)
– reservations : +4.021.315 83 75 ; +4.0721.200 800
– website : www.vatra.ro
– working hours : 12:00 – 24:00
3. City Grill Restaurant
Besides an excellent meal and impeccable service are a pleasant environment, warm yellow light mixed with wood veneer, music for the soul and the eyes are delighted with pictures from the gallery of paintings.
– adress : Lipscani Street no. 12 (at the intersection with Victoria Avenue)
– reservations l: +4.021.314 24 89; +4.0729 626 262
– website : www.citygrill.ro
– working hours: 10:00 to 2:00
4. Caru cu Bere
Along with the beer made after a secret original recipe, Caru’ cu bere is also famous for the tastiest culinary recipes. For a long time house specialty was considered to be hot dogs with horseraddish, of wich tonnes were consumed every day, and for the gratered horseraddish many waiters generations wiped. The Frankfurters, boeuf salad, black radish and olives offered for free along with the wine bottle creating for many people a pleasant addiction. But no one complained, on the contrary.
– address : Stavropoleus Street no. 3-5 (inside the Historical Center)
– reservations : +4.021.313 75 60 ; +4.0726 282 373
– website : www.carucubere.ro
– working hours: 08:00 – 24:00 (Saturday and Sunday till 02:00)
5. Hanu Berarilor
If you want to go back in time and stay at the table as they stood at 1920, go to Hanu’ Berarilor. Besides the un- romanian architecture location, and the dishes, you experience the boyar plates, as in times of yore.
– address : No. 2 Poenaru Bordea
– reservations : +4.021.336 80 09 ; +4.0729 400 800
– website : www.hanuberarilor.ro
– working hours: 10:30 – last customer