Romanian cuisine is simple, hearty, diverse, and very tasty. It has been influenced by Turkish, Greek, Bulgarian, and Moldovan traditions over time. Notably, the same dish can be prepared differently in various provinces. What to Eat in Romania The menu includes rich soups, baked meats, various cheeses, and pastries. Interestingly, tourists are offered not something extraordinary, but what Romanians themselves eat. Ciorba A thick soup made from beef, chicken, or fish. It is also made with meatballs and sausages. It is served with fresh white bread, garlic dressing, and sour cream. Ciorba de Burtă A soup made from pieces of beef tripe, vegetables, and spices in a spicy broth. This hearty dish is served with garlic and greens. Ciorba de Perișoare — Meatball Soup Romanian meatball soup, nothing is more hearty and delicious. Salată de Vinete — Smoky Eggplant Salad Eggplants are thrown directly into hot coals to fill them with natural smokiness. They are then mixed with oil and possibly lemon juice. If done correctly, there should be no bitterness, only a combination of freshness and smoke. Bean Purée Romanian national cuisine is considered one of the healthiest in the world. The preparation of dishes here is approached with special reverence. Some housewives still use clay pots. According to them, food cooked in clay pots is a hundred, if not a million, times tastier than in modern, super-expensive cookware. Fasole Bătută — Mashed White Beans White beans are mashed with oil and sometimes garlic. They are then topped with paprika, fried or crispy onions. It pairs perfectly with smoked meat, sausages, or bread. Bulz / Shepherd's Food Bulz — polenta mixed with white cheese and baked in the oven, usually topped with a fried egg. The ultimate comfort food. Often served as a main dish, it is a complete meal for one person. Mămăligă — Romanian Polenta Mămăligă is a Romanian polenta dish made from boiled cornmeal. The ancient version of this dish, before corn arrived in Europe in the 16th century, would have been made from millet and is likely a remnant of Roman occupation. Corn grows well in the Danube Delta region of Romania, and polenta is a traditional peasant food as an alternative to bread. Today, Mămăligă is served as a side dish with many traditional Romanian meals. It has a dense and buttery texture. Jumări — Cracklings Pork rinds that still have some soft fat, as well as very crispy pieces. Onions balance the fat. Tochitură A main meat dish in various variations. It is served with thick corn porridge and a fried egg. A glass of red wine is a welcome addition. Mititei on the Grill Spicy meat sausages. The most popular street food in Romania. Sarmale Small rolls filled with minced meat and rice, wrapped in cabbage or grape leaves. The side dish usually includes mămăligă, stewed cabbage, and a few hot peppers (not separately, but all together). Shashlik A fairly common street food. The meat is generously seasoned with spices. On the skewer, pieces of meat alternate with bacon, tomatoes, onions, and mushrooms. Sandwich with Pastrami Pastrami is a piece of pre-marinated and then smoked spicy beef. For the sandwich, two pieces are used, one of which is fried until crispy. This food is eaten by everyone and sold on the street. Papanași Papanași are boiled or fried doughnuts stuffed with soft white cheese or cottage cheese, topped with sour cream and fruit jam. As the most popular Romanian dessert, it can be found on almost every restaurant menu and can be considered an honorary national dish. Dobruja Pie Both salty and sweet at the same time. The combination of cottage cheese, salty cheese, rum, and raisins is indescribable. It must be tasted. Cozonac — Marble Cake Cozonac is a Romanian marble cake, but it is closer to sweet bread than cake. It is especially popular during holiday periods such as Easter and Christmas.