Best restaurants and what to eat
Romania
Brașov sits at the crossroads of Transylvanian, Saxon, and Romanian culinary traditions, so its food is hearty, rustic, and richly seasoned. The region is known for mountain dairy, pork specialties, oven-baked breads, mushrooms, berries, and old-fashioned pastries that pair well with local wines, plum brandy, and herbal drinks.
A salty, tangy brined cheese with a supple crumbly texture, often made from sheep’s or mixed milk in the Brașov area. It is especially good with fresh bread, onions, tomatoes, polenta, or alongside cured meats.
A firm, mellow semi-hard cheese with buttery notes and a clean finish, long associated with mountain dairying around Brașov and the nearby Carpathians. It melts beautifully and is often served with bread, eggs, or baked dishes.
A pungent, rich sheep’s cheese aged in fir bark or a wool sack, with a dense, spreadable texture and a deep alpine aroma. It is prized on warm polenta, with onions, or as a robust table cheese.
Smoked pork fatback or belly cured in a style beloved across Transylvania, with a silky bite, smoky perfume, and salty richness. Thin slices are traditionally served with bread, garlic, and pickles, often as a winter appetizer.
A traditional sausage made with pork offal, rice or grains, and warm spices, yielding a soft, savory filling inside a natural casing. It is a classic cold-season specialty with deep holiday roots.
House-made pork sausages seasoned with garlic, pepper, and sometimes paprika, usually smoked or air-dried for a firm, juicy bite. In Brașov they are a staple at festive tables and pair well with cabbage and mustard.
A powerful plum brandy distilled in Transylvanian tradition, clear and aromatic with a warm, fruit-driven finish. It is usually sipped neat in small glasses as an aperitif or at family celebrations.
Romania’s classic fruit brandy, often made from plums in and around Brașov, with a straightforward, earthy fruit character and a fiery edge. It is served before meals or during winter gatherings.
A white wine from the nearby Târnave area, appreciated in Brașov for its crisp acidity, floral lift, and fresh orchard-fruit profile. It pairs well with cheese, pork dishes, and lighter fare.
An elegant Romanian white wine variety common in Transylvania, with notes of pear, green apple, and white flowers. It is typically served chilled with poultry, fish, or local cheeses.
A distinctive Romanian red grape producing wines with dark fruit, spice, and supple tannins. In Brașov it is a favored companion to smoked meats and roasted pork.
A well-known Transylvanian wine label and region, especially recognized for clean whites and sparkling styles with bright acidity. It is commonly served at dinners and celebrations in Brașov.
A beloved Transylvanian shepherd’s dish of hot polenta stuffed or topped with cheese, often finished with butter, sour cream, or bacon. In the Brașov area it is hearty, rustic, and deeply comforting.
Creamy polenta layered with salty cheese and rich sour cream, a simple but luxurious mountain staple. Its balance of sweetness, salt, and tang makes it one of the region’s most satisfying comfort dishes.
A baked cabbage casserole with minced meat, rice, onions, and sour cream, known throughout Transylvania and especially at home in Brașov kitchens. It is layered, savory, and gently tangy from the cabbage.
Cabbage rolls filled with pork, rice, and herbs, slowly cooked until the flavors meld into a rich, sour, meaty harmony. In Brașov they are a centerpiece of holiday meals and family celebrations.
Bean soup served in a hollowed loaf, a dramatic and filling presentation popular in Transylvanian restaurants and mountain inns. The soup is creamy, smoky, and perfect with pickles and onions.
A famous sour tripe soup enriched with garlic, vinegar, and sour cream, offering a silky texture and bold, savory depth. It is a classic restorative dish often enjoyed after long winters or celebrations.
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