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A trip to Romania is no exception to the old saying that the most fertile path to the heart of a place is through the stomach. Although not known abroad, Romanian cuisine is an almost perfect reflection of the country’s agricultural roots and twisted history. Dishes borrow heavily from nearby (and sometimes occupied) cultures – Turkish, Hungarian, Germanic and Slavic.

The results are starters and main courses of known homemade quality, built around staples such as pork, chicken and lamb, but made especially through the addition of abundant organic fruits and vegetables.

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