What to Eat in Romania

Romania’s cooking reflects mountains, plains, and sea. The Carpathians shelter livestock and forests, while the Danube lowlands yield maize, wheat, and vegetables. Rivers and the Delta add freshwater fish. Four distinct seasons favor stews and soups in winter, grills and salads in summer.

Meals are structured yet unpretentious: a sour soup, a main with bread or mămăligă, and pickles alongside. Pork, dairy, and preserved produce shape daily eating, with garlic and dill common accents. Slow simmering and smoke define technique from village homes to city canteens.

Sarmale are cabbage or vine leaf rolls filled with minced pork, rice, sautéed onions, and herbs such as dill and thyme. Many cooks add smoked bacon or pork knuckle for depth, then pack the rolls tightly with sauerkraut, bay leaves, and peppercorns, cover with water or light tomato broth, and simmer slowly for hours. The leaves turn silky, the filling stays moist, and the sauce becomes tangy and faintly smoky. Considered a celebratory staple, sarmale appear at weddings and major holidays, especially winter gatherings when preserved cabbage is at its best. They are served hot with mămăligă and sometimes a spoon of smântână, though the rolls are notably rich without it. Lenten versions use mushrooms, walnuts, and rice, keeping the same comforting scent of cabbage and allspice. Families prepare large pots a day ahead, since the flavors meld beautifully by the next meal.

Mămăligă is a staple cornmeal porridge cooked in salted water—traditionally in a heavy pot called a ceaun—whisked to prevent lumps and simmered until it thickens. Depending on the water-to-cornmeal ratio, it can be soft and spoonable or firm enough to slice in wedges. Its mild sweetness and grainy texture make it a versatile base for savory toppings. Common pairings include brânză de burduf or telemea (salty cheeses), fried eggs, sautéed mushrooms, or meat gravies such as tochitură. The dish became central after maize spread widely in the region from the 17th century, thriving in the sunny plains along the Danube and replacing older millet porridges. Today, mămăligă anchors weekday meals and also appears beside festive dishes, providing warmth and steady energy through cold months. It is eaten at breakfast with cheese and sour cream, at lunch under stews, or at dinner as a simple side with pickles.

Ciorbă de burtă is a beef tripe soup prized for its balance of tang, richness, and aroma. Cleaned tripe is parboiled, then simmered in a clear stock made from beef bones and root vegetables such as carrot, celery root, and parsnip. The sliced tripe returns to the pot and the soup is soured primarily with vinegar, then finished with a tempered mixture of egg yolks and smântână to create a silky, pale broth. Crushed garlic is stirred in at the end, and the bowl arrives with a hot green chili and extra vinegar on the side. The taste is bright yet velvety, with collagenous body from long-simmered bones and a gentle chew from the tripe. Popular in canteens and at home, this soup is a midday favorite and a well-known weekend remedy after late nights. While many Romanian sour soups use borș, ciorbă de burtă is distinct for its vinegar-based tang and creamy finish.

Mici, also called mititei, are skinless grilled sausages formed from a finely ground mix—often beef-forward with some lamb or pork—seasoned with garlic, black pepper, thyme, and sometimes a touch of cumin. A small amount of baking soda and beef stock helps the meat retain moisture and develop a springy bite. The mixture rests to allow flavors to meld, then it is shaped into short cylinders and grilled over hot charcoal until crusted outside and juicy inside. The aroma is smoky and garlicky; the texture is tender with a crisp exterior. Mici are served simply with mustard and fresh bread, occasionally with raw onions or pickled vegetables. They are cultural fixtures at markets, roadside grills, and backyard gatherings, especially in warm months when outdoor cooking is part of weekend life. May Day picnics are closely associated with mici, but they are eaten year-round as an affordable, flavorful street and home food.

Cozonac is a rich, yeasted sweet bread with milk, eggs, sugar, and butter, scented with lemon zest and vanilla. After an unhurried rise, the dough is rolled around fillings such as ground walnuts mixed with cocoa and a hint of rum essence, poppy-seed paste, or colorful cubes of rahat (Turkish delight). Loaves are often braided or tightly swirled, glazed with egg for shine, and baked until the crust is a deep mahogany. The crumb is soft and slightly elastic, releasing aromas of citrus and toasted nuts when sliced. Cozonac is inseparable from major holidays: families bake multiple loaves for Easter and Christmas, sharing them with neighbors and guests. Slices are eaten plain, with milk, or spread with sweet cheese for breakfast. Though associated with celebrations, cozonac also appears at important family milestones, symbolizing abundance and careful craft honed across generations.

Romanian cuisine stands out for sour soups, maize-based sides, careful use of smoke, and a pantry that preserves seasons in jars and barrels. Strong dairy, pork, and vegetable traditions adapt easily to weather, from hearty winter pots to summer grills. Explore more food stories and climate-smart trip ideas on Sunheron.com, where you can match destinations to the tastes and conditions you prefer.