10 regional dishes covered across Romania, each with the canonical version and where to eat it, city by city.
Ciorbă de burtăMain course · Bucharest
Ciorbă rădăuțeanăMain course · BucharestCiorbă rădăuțeană is a Romanian sour soup of chicken or turkey dressed with sour cream, egg and vinegar, first made in Rădăuți in Suceava County.
CozonacMain course · BucharestCozonac is the Romanian sweet yeast bread, braided or rolled around walnut, cocoa or Turkish delight filling, baked for Easter and Christmas.
MămăligăMain course · BucharestMămăligă is cornmeal boiled with water and salt and cut with a thread, served with sour cream and cheese or beside sarmale, tochitură and stews.
Mici (Mititei)Main course · BucharestMici are skinless grilled minced-meat sausages seasoned with garlic, pepper and thyme, served with mustard, chips and pickles, often with a beer.
PapanașiMain course · BucharestPapanași are Romanian fresh-cheese doughnuts, fried or boiled, shaped as a ring with a smaller piece of dough on top, served with sour cream and jam.
Salată de boeufMain course · BucharestSalată de boeuf is the Romanian version of Olivier salad: finely chopped beef or chicken and root vegetables in mayonnaise, finished with pickles.
Salată de vineteMain course · BucharestSalată de vinete is Romanian eggplant salad: eggplants roasted over flame or embers, peeled and chopped, dressed with oil or mayonnaise and onion.
SarmaleMain course · BucharestSarmale are rolls of minced pork or beef and rice wrapped in sour cabbage leaves, simmered and served with mămăligă, sour cream and hot pepper.
TochiturăMain course · BucharestTochitură 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.