A Visitor's Guide to Romanian Restaurant Menus

From hearty ciorbe to grilled mititei, here's how to navigate a typical Romanian menu with confidence.

By Lov Romania Newsroom 12 November 2026, 08:23

A table set with various traditional Romanian dishes on a restaurant table

Illustration: AI-generated image

Eating out in Romania is a delight, but menus can be a puzzle if you don't speak the language. Even English translations vary wildly. This guide breaks down the typical sections and dishes you'll encounter, along with a few phrases to help you order like a local.

Starters and Salads

Romanian starters often feature spreads and vegetable dishes, many of which are also served as side dishes or party food. Look for salată de vinete (smoky aubergine dip), zacuscă (a rich vegetable spread), or salată de boeuf (a festive meat and vegetable salad bound with mayonnaise). Icre is a fish roe spread, usually made from carp or pike, often served with raw onion. Salads are typically simple: salată de roșii (tomato salad), salată de varză (cabbage salad), or the ubiquitous salată asortată (mixed salad).

Soups: Ciorbe and Supe

Romanians love their soups, and menus usually distinguish between ciorbă and supă. A ciorbă is a sour soup, traditionally soured with borș (fermented wheat bran liquid), lemon juice, or vinegar, and often thickened with vegetables and meat. Ciorbă de burtă (tripe soup) and ciorbă de perișoare (meatball soup) are classics. A supă is a clear broth, like supă de pui cu tăieței (chicken noodle soup). If you see ciorbă de legume, that's a vegetable soup, usually vegan.

Main Courses: Grilled and Slow-Cooked

The heart of many Romanian meals is grilled or slow-cooked meat. Mititei (or mici) are skinless grilled sausages made from a blend of beef, lamb and pork, seasoned with garlic and spices. Sarmale are cabbage rolls stuffed with minced meat and rice, slow-cooked with smoked pork and served with mămăligă. Tochitură is a hearty pork stew, often served with polenta, fried egg and cheese. Other common mains include friptură (roast meat), șnițel (breaded cutlet), and pui la grătar (grilled chicken). Vegetarian options are growing, but traditional veggie mains often revolve around mămăligă (polenta) with cheese or mushrooms.

Side Dishes

No Romanian meal is complete without a side. Mămăligă, the beloved polenta, appears everywhere, often topped with cheese and sour cream. Cartofi prăjiți (chips) and cartofi piure (mashed potatoes) are standard. Orez (rice) is common, especially with stews. Pickles (murături) – cucumbers, cabbage, green tomatoes – are a staple on many tables, adding tang and crunch.

Desserts

Romanian desserts are generous and often feature fresh cheese, fruit or nuts. Papanași are fried doughnuts made from sweetened cow's cheese, served with sour cream and fruit jam. Clătite are thin pancakes, filled with jam, chocolate or sweet cheese. Cozonac is a festive sweet bread with walnuts or poppy seeds. For something lighter, try plăcintă cu mere (apple pie) or a simple salată de fructe (fruit salad).

Drinks

To drink, Romanians often start with țuică, a strong plum brandy, served as an aperitif. Wine is excellent and local; ask for vin roșu (red) or vin alb (white). For non-alcoholic options, try socată (elderflower cordial) or compot (stewed fruit drink). Water is usually apă plată (still) or apă minerală (sparkling).