Food Travel: Romania’s National Cuisine

Romanian traditional dishes consistently ooze a homemade feel; hearty, rich and with a strong spotlight on flavor. Planning to visit Romania?  Below is a list of dishes you should try out.


You’ll have to travel east to the Danube Delta to taste this delicious soup. Try a bowl of storceag, a typical dish made in the village of Sfântu Gheorghe after hours of bird watching and taking boat trips on the delta’s many winding canals. The main ingredient of storceag is sturgeon, with potatoes and root vegetables boiled together. Nearing the end of its cooking process receives a dressing of egg yolk and sour cream, plus a drip of lemon and this is a fisherman’s soup. This is a dish to be enjoyed by a group of people, commonly cooked outdoors in a kettle over an open fire.


The staple dish of Romanian cuisine is bulz, a delicious way to eat polenta or mămălig. Bulz has become a popular dish that is served in most restaurants typically a shepherd’s food. The shepherds use fresh polenta to make it which is then formed into balls and stuffed with brânză de burduf. This soft sheep-milk cheese is another product usually made by shepherds on the mountains, which is matured in a sheep’s stomach or in pine bark. The formed polenta balls are grilled on hot charcoal. Bulz is usually baked in the oven in a thick bottom casserole when ordered in restaurants.


This dish’s name simply means “little ones” and is also called mititei. They are seasoned with garlic, thyme, savory, pepper, caraway seeds, and more and made from a combination of minced pork, beef, and lamb meat. They are similar to small sausage.  The mixture of broth and sodium bicarbonate that is added, leaving them plump and juicy is what is distinctive about it from other similar dishes found around the Balkans. Mici is grilled outdoors and especially popular at festivals and barbecues. Mici is frequently splashed with water while they cook and a cloud of white smoke infused with heavy aromas is released.