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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.