Restaurants in most towns generally offer only local cuisine – this is not really a matter of concern since it closely resembles West European food. Bucharest, the capital, has a variety of international cuisines – Mediterranean, French and Chinese. You’ll also find the familiar, international fast-food chains here.
Price-wise, these are marginally cheaper than local Romania restaurants. While the quality of food is of international standards, fast-food chains simply do not compare in terms of taste with what you can get in local restaurants. Go for the local fare – you’ll have an authentic and memorable meal at only slightly higher prices.
Vegetarians need not despair. Just ask for mancare de post. During Lent, most Romanians, who are devout Eastern Orthodox Christians, eat food that does not contain any animal element, including dairy products. This dish, which literally means ‘fit to be eaten during religious fasting’, is available throughout the year. Do bear in mind, though, that Romanians are otherwise quite unfamiliar with vegetarianism. Asking for mancare de post outside the fasting period is quite likely to draw curious looks or plain disbelief!
Eggs are a must for breakfast – hard or soft boiled, scrambled, fried or omelettes stuffed with fillings like cheese, mushrooms and ham. Visitors have the option of visiting relatively inexpensive self-service snack bars; otherwise, table service is the norm. Bars have no licensing hours.
In the large hotels in Romania, restaurants double up as nightclubs. Parisian-style cafes also abound.
If you’re interested in eco-tourism in Romania, you’ll thoroughly enjoy staying in a rural home. Food here consists of hearty, healthy, traditional fare. Agriculture in Romania still remains rooted in ancient ways of agriculture. This means farming is essentially organic in nature, completely devoid of chemicals and experiments in genetic modification. Animals, too, feed on lush, green grass and drink clear, spring water.Tags: Romanian cuisine
Filed Under: Romania eating and drinking
About the Author: