DINING
Although there are some regional differences between the provinces, there is a definite national culinary tradition. Dishes include ciorba de perisoare (soup with meatballs), ciorba tãrãneascã (vegetable soup with meat and rice balls served with sour cream), lamb bors, giblet soup and a variety of fish soups. The Romanians excel in full-bodied soups, some of the best being cream of mushroom, chicken, beef, vegetable and bean soup. Sour cream or eggs are also added to soups. Mamaliga (a staple of mashed cornmeal) is served in many ways. Other national specialties include tocana (pork, beef or mutton stew seasoned with onions and served with mamaliga), ghiveci (over 20 vegetables cooked in oil and served cold), Moldavian parjoale (flat meat patties, highly spiced and served with garnishes), sarmale (pork balls in cabbage leaves), mititei (a variety of highly-seasoned charcoal-grilled meat) and patricieni (charcoal-grilled sausages similar to Frankfurters). Fish dishes include nisetru la gratar (grilled Black Sea sturgeon), raci (crayfish) and scrumbii la gratar (grilled herring). Desserts include placinte cu poale in briu (rolled cheese pies), Moldavian cozonac (brioche) and pasca (a sweet cheesecake). Pancakes served with jam and doughnuts topped with sour cream or jam are also popular desserts. 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. Vegetarians may have difficulties, as most local specialties are meat-based. Although there are inexpensive self-service snack bars, table service is the norm.
A traditional drink with entrées is tuicã (plum brandy) which varies in strength, dryness and smell according to locality. Tuicã de Bihor is the strongest and generally known as palinca. Romanian wines have won international prizes and include pinot noir, cabernet sauvignon, riesling, pinot gris and chardonnay from the Murfatlar vineyards. Grasa and feteasa from Moldavia’s Cotnari vineyards are also recommended. Many Romanian wines are taken with soda water and hot wine is also popular during winter. Romanian beers are excellent. Romanian sparkling wines, or methode champagnoise, are very good and superb value. Glühwein (mulled wine) is another popular Romanian drink. There are no licensing hours, but the legal age for drinking in a bar is 18.
Nightlife
Bucharest has a growing number of discos and nightclubs with entertainment and live dancing. Restaurants at most major hotels double as nightclubs and there are also several Parisian-style cafes. Two casinos operate in the Calea Victoriei. Opera is performed at the Romanian Opera House and the Romanian Athenaeum has two symphony orchestras. Folk entertainment is performed at the Rapsodia Romana Artistic Ensemble Hall and there are a number of theaters.
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