Roumanie

Que manger : Transylvanie

Transylvania blends Romanian, Hungarian and Saxon influences, so the cuisine is hearty and aromatic. In Brașov you can find traditional taverns alongside modern bistros.

Plats locaux à goûter

sarmale

Minced meat and rice rolled in sour cabbage leaves, served year‑round, especially at holidays.

ciorbă de burtă

Sour soup with beef tripe, garlic and sour cream, popular in winter.

mămăligă cu brânză și smântână

Cornmeal porridge topped with salty cheese and sour cream, a staple side dish.

papanasi

Cheese‑filled doughnuts with jam and sour cream, eaten as dessert any time.

kürtőskalács

Sweet, caramelised dough baked on a rotating spit, sold at markets and festivals.

gulyás

Paprika‑spiced beef stew with potatoes, common in taverns and family meals.

zacuscă

Roasted eggplant and pepper spread, served on bread as a snack.

țuică

Strong plum spirit, sipped as an aperitif or after meals.

Où manger

1
Piața Sfatului
Street food stalls and bakeries offer sarmale, kürtőskalács and local pastries.
2
Strada Republicii
Mid‑range eateries serve goulash, mămăligă and Romanian‑Hungarian fusion dishes.
3
Brașov Market (Piața 1 Decembrie)
Fresh produce, cheese, and zacuscă stalls perfect for a quick bite.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Lunch is usually served from 12:00 to 15:00; many places close for a few hours in the afternoon.
Leave a tip of about 10 % if service is not included.
Reservations are recommended for dinner in popular taverns, especially on weekends.