Romanian cuisine reflects centuries of geography, trade and family tradition. Every region contributes its own signature; travelling through Romania means eating your way from Bucharest to Sighișoara. Essential dishes to try Start with sarmale (stuffed cabbage rolls) — a national favourite you will find on menus everywhere but done best at family-run restaurants rather than tourist traps. mămăligă polenta and mici grilled sausages follow closely; ask locals for their favourite spot and expect small, unmarked doors. For a heartier meal try ciorbă de burtă tripe soup, typically served with fresh bread and pickled vegetables. Sweet finish comes with papanași cheese doughnuts — every region argues over the definitive version. Drink pairings țuică plum brandy is the traditional drink to accompany a Romanian meal. It appears at every celebration and family lunch. Ask restaurant hosts for the local variety; you may be offered a house recipe with generations of history. Where to eat The best Romanian meals rarely happen in tourist-strip restaurants. Head to residential neighbourhoods, family-run tavernas and market halls. In Bucharest look for places with lunchtime queues of locals — a reliable signal of authentic food. In Brașov and Cluj-Napoca, small towns of the interior deliver the most memorable dishes at a fraction of city prices. Farmers' markets and food halls are worth a morning of exploration. You will taste sauces, cheeses, olive oils and preserves that never leave the region. Practical tips Meal times can start later than northern European habits — many restaurants only fill after 20:00. Learn a few phrases of Romanian to order comfortably. Water is generally safe to drink in cities but bottled water is preferred by most visitors in rural areas. Explore our full list of verified restaurants across Romania on myromaniaforall.com — filtered by region, cuisine style and price.