Tochitură is a Romanian stew of pork cut in small cubes, often with sausage, bacon or offal, served with mămăligă, a fried egg and sheep cheese.
Where to eat it: 2 restaurants across 1 city.
Wikipedia names two regional versions, the Moldavian tochitură moldovenească and the Transylvanian tochitură ardelenească, and says the meat varies by region: pork cubes, or beef, lamb or chicken. Some versions use a little tomato sauce, added at the end. The traditional plate has slănină or bacon and smoked sausages fried together and comes with mămăligă, over-easy eggs and a salty sheep cheese. Vatra lists tochitură moldovenească for RON 75; Hanu' lui Manuc's English menu lists an Old Style Stew of pork neck, chicken, veal liver and sausages with polenta, egg and cheese for RON 78.
Common allergens: Pork, Dairy, Egg
Tip from the editors. The smoked-paprika depth is the difference between an ordinary stew and tochitură. Use Romanian or Hungarian paprika; supermarket sweet paprika lacks the smoke.
Vatra is a Romanian restaurant at Strada Ion Brezoianu 19, neighbouring Cismigiu Park, where Romanian cuisine meets Transylvanian interior decorations.
OrderSarmale with mămăliguță, and the Romanian cheese plate of sheep and cow telemea with burduf.
TipExpect traditional music with the meal; Vatra is near Cismigiu Park and takes table bookings on its own site.
Hanu' lui Manuc is a Traditional Romanian restaurant at Strada Franceză 62-64, a legendary setting in the historic centre of Bucharest with party rooms.
SignatureMici, Sarmale, Lamb tochitură
TipBook ahead: the restaurant's own site says a reservation is necessary here.
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
More cities are in research. Want tochitură covered somewhere specific? Tell us where you want to eat.
