Restaurant

Romanian cuisine is a name that bears a summary result in time-specific gastronomic tastes and habits of the Romanian people. Romanian gastronomy is diverse and includes many habits and culinary traditions, specific foods, along with customs from the intersection of gastronomic culture with traditions of other nations that the Romanian people came into contact through history.

Romanian cuisine includes both daily dishes and special holiday preparations, Romanian nation being formed as a Christian one. Romanian cuisine includes many dishes based on season ordained feast and religious celebration. Romanian dishes are made from both vegetables, cereals, vegetable oils, milk, dairy products and meat and meat products.  Traditional sweets, pies and jams take a special place in Romanian cuisine.

Thus Romanian cuisine enjoys a wide range of meat, milk, milk products and specific taste, flavors and techniques used for preparation.

Through intersection of cultures, Romanian cuisine has been influenced by Balkan, German, Serbian, Italian, and Hungarian cuisines, but not only, knowing that diversity of tastes and refined preparations from all over the world are appreciated by great connoisseurs of the national traditions.

Through Daco-Roman formation, gastronomic culture of the Romanian people has inherited many food habits: pie comes from the Romans, the word retains the original meaning of the Latin word placenta, the Turks made meatball soup, mousakka from Greeks,and from the Bulgarians a widely variety of dishes with vegetables, like zacusca and schnitzel comes from Austria.

One typical Romanian dishes is the polenta. This is a concoction of cereals meal (latter, in modern time, especially from corn), salt and sometimes can be added to whey, butter, cheese, depending on the final preparation obtained. It was used widely in peasant farmers food and livestock farmers and was replacing bread, that in the historic pre-industrial period was obtained by manual processing household.

In Romanian cuisine often it is used pork, but also beef, chicken, mutton or lamb and venison.

Feasts ordained by the Church have made an outstanding contribution to Romanian culinary culture making a very wide range of holiday dishes. The specific Feasts foods are like meat, jelly, cake, rolls. Main meals are breakfast, lunch and dinner.

Some of the up above specific Romanian dishes mentioned you can find in the Romanian restaurant from our pavilion.

We are welcoming you to discover the Romanian food flavors!