Romanian cuisine is a product of the influence of different cultures throughout the centuries - Greeks, Romans, Saxons, Turks and Slavic neighbors. The main ingredients used by Romanian chefs are meats such as pork, beef and lamb, fish, vegetables, dairy products and fruit. They excel in full-bodied soups. Breakfasts almost always include eggs, either soft-boiled, hard-boiled, fried or scrambled. Omelettes, filled with either cheese, ham or mushrooms, are also frequently served.
Things to know: Vegetarians may have difficulties, as most local specialties are meat-based. Although
there are inexpensive self-service snack bars, table service is the norm. There are no licensing hours.
National specialties:• Soups:
Ciorba de perisoare (soup with meatballs),
ciorba tãrãneascã (vegetable soup with meat and rice balls served with sour cream), giblet soup and a variety of fish soups.
• Moldavian
parjoale (flat meat patties, highly spiced and served with garnishes).
•
Mamaliga (a staple of mashed cornmeal).
•
Nisetru la gratar (grilled Black Sea sturgeon).
• Pasca (a sweet cheesecake).
National drinks:
•
Tuicã (plum brandy) and
Tuicã de Bihor (strong brandy, generally known as
palinca).
• Wines:
Pinot Noir,
Cabernet Sauvignon,
Riesling,
Pinot Gris and
Chardonnay from the Murfatlar vineyards.
Grasa and
Feteasa from Moldavia’s Cotnari vineyards.
• Sparkling wines.
•
Glühwein (mulled wine).
Legal drinking age: The legal age for drinking in a bar is 18.
Tipping: A 5 to 10% tip is customary in restaurants.
NightlifeBucharest has a growing number of nightclubs with entertainment and live dancing. Restaurants at most major hotels double as nightclubs and there are also several Parisian-style cafes. Two casinos operate in the Calea Victoriei. Opera is performed at the Romanian Opera House and the Romanian Athenaeum has two symphony orchestras. Folk entertainment is performed at the Rapsodia Romana Artistic Ensemble Hall and there are a number of theaters.
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