Southeast Europe
Food of Romania
The 6 most iconic national dishes of Romania — real photos, key ingredients and tasty facts behind every plate.
Europe
Sarmale
Cabbage or vine leaves stuffed with minced meat and rice, then slowly simmered until rich and tender. It is one of Romania’s most recognisable festive comfort foods.
Did you know?
Sarmale are especially associated with Christmas and other big family celebrations across Romania.
Mămăligă
A dense cornmeal porridge similar to polenta, often served soft or sliced once set. Its mild, rustic flavour makes it a classic partner for cheese, sour cream, stews and grilled meats.
Did you know?
Before maize became widespread, related porridge dishes in the region were made from millet rather than corn.
Mici
Skinless grilled sausages made from seasoned minced meat, known for their smoky crust and juicy interior. They are a staple of Romanian barbecues and beer gardens.
Did you know?
A popular story says mici were improvised in a Bucharest inn when sausage casings ran out.
Ciorbă de burtă
A creamy, tangy tripe soup flavoured with garlic and vinegar, usually finished with egg yolk and sour cream. Its bold flavour makes it one of Romania’s most famous soups.
Did you know?
It is often served with hot peppers and extra vinegar so diners can sharpen the soup to taste.
Papanăși
Fried or boiled cheese doughnuts traditionally topped with sour cream and fruit preserve. They are rich, tangy and sweet, with a distinctive stacked shape in the fried version.
Did you know?
The best-known restaurant style features a ring-shaped doughnut crowned with a small ball of dough on top.
Drob de miel
A savoury Easter loaf made from chopped lamb offal mixed with herbs, eggs and breadcrumbs, then baked, sometimes wrapped in caul fat. It has an earthy, aromatic flavour and is strongly tied to spring holiday traditions.
Did you know?
Drob is especially linked to the Romanian Orthodox Easter table, where it is one of the most traditional seasonal dishes.