All about hosteling in Romania

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 normal. 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.