Romanian cuisine — rural, hearty. 1. Sarmale — king. Cabbage rolls. 2. Mămăligă — polenta. 3. Mici — Balkan sausages. 4. Ciorbă — sour soups. 5. Papanaşi — cheese donuts. 6. Cozonac — festive sweet bread. 7. Tochitura — Transylvanian stew. 8. Salata de Vinete. 9. Salata de Boeuf. 10. Zacuscă — preserve. 11. Muşchi de Vită — beef filet. 12. Escalop de porc. 13. Cardinal — chocolate tart. 14. Ţuică — plum brandy. 15. Wines: Cotnari, Murfatlar, Recaş. Restaurants Bucharest: Caru cu Bere (1879), The Artist. Sibiu: Weinstock. Budget: local 10-20 EUR, fine dining 40-100 EUR.