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Romanian Cuisine
Romania mainly differs from its neighbours in regards to the language; Romanian, unlike any other language spoken in bordering countries, belongs to the family of Romance languages. To some extent this fact determines the general ambiance of the Romanian capital, while the national spirit remains strongly influenced by the Balkans. Bucharest has an air of France, but food, habits, traditions and hospitality are strictly Balkan. Most of the local specialities are meat-based – vegetarians beware! As for drinks, you'll find a fine selection of local wines. There are some exquisite (and expensive) restaurants, as well as small cosy ones, in Bucharest and other major towns. However, in smaller towns and villages it seems almost impossible to find even small eateries.
Romania, a country with a fascinating history, has combined the traditions of various and somewhat contradictory origins. Famous as the protectorate of France, it shares France’s exquisite taste – mainly in Bucharest. At the same time you can sense the strong Balkan character of the country. Food is cherished and almost worshipped. Most specialities are meat-based, with pork being the most popular, followed by beef and lamb. Vegetarians can take advantage of the delicious vegetable soups and vegetable-based meals served in most restaurants, though they were probably brought to Romania from Bulgaria. Speaking of food-influences, Romanians love their neighbours’ specialities. In most restaurants you will find Greek mussaka, Turkish meatballs and Austrian schnitzel – among countless others.
A strictly traditional meal in Romania is mamaliga (a cornmeal mush). Once known as the meal of the poor, this speciality today is prepared in many different ways depending on the region and the personal taste and served in almost all restaurants.
Romanians are famous for their wines. In fact, Romania is the ninth largests wine exporter world wide. With traditions dating from the Roman Empire, Romania is proud of its two 2,000 year-old wine-making history. The best are red, as they perfectly match the traditional dishes prepared with pork. A famous tradition, not only in Romania, but all over the Balkans, is to sacrifice a pig at Christmas. It is the time when new wines are tasted and often the event is accompanied by serving traditional pork specialities, and Romanians make excellent home-made pork sausages that are truly delicious!