Fish
"Saramura" (grilled carp in brine), "nisetru la gratar" (grilled Black Sea sturgeon) or "scrumbie la gratar" ( grilled herring).

Main Courses
"Tocanita" or "tochitura" (meat stew seasoned with onions and/ or spices), "ghiveci" (over 20 vegetables cooked in oil), "sarmale" (pickled cabbage leaves stuffed with a mix of minced meats, rice and spices) – it’s a a traditional Christmas dish., "mititei" (The "Wee Ones" - small skinless grilled sausages), Drob de miel (Lamb Liver) - Traditional Easter dish, are among the favorites.  

Dessert

"Papanasi" (cottage cheese donuts, topped with sour cream and fruit preserve), "clatite cu branza" (crepes filled with cottage cheese, raisins and spices) and "cozonac" (traditional holiday sweet bread filled with walnuts, poppy seeds or cream cheese).

A traditional drink enjoyed with appetizers is "tuica" (a potent plum brandy) which varies in strength, dryness and bouquet according to the production area.

Whether you travel in Romania along the coast of the Black Sea or in the Dorbrudja Plateau near the Danube Delta region or in the Province of Moldova or along valley slopes of the scenic Carpathian Mountains or in Transylvania Province or in Wallachia or in nearly any agricultural area  throughout Romania, you’re  in  wine  country.

Romania is one of the world’s top-ranking producers of numerous delicious wines, some of which never leave its borders.

A range of excellent white and red Romanian wines of the famous vineyards of Murfatlar, Cotnari, Jidvei, Dealu Mare, Odobesti, Valea Calugareasca accompany local and international dishes to perfection, while Tuica, the local plum brandy is often drunk as an aperitif. But beware, it carries a sting in its tail! The local Romanian beers are excellent.