Romania food is characterized by its great variety. Food of romania has been influenced by many cultures like the ancient Greeks, the Romans, the Saxons, and the Turks. All the influences have blended well to give a distinct taste to the cuisine of food in romania. The main ingredients used by Romanian chefs in food of romania are meats such as pork, beef and lamb, fish, vegetables, dairy products and fruit.
A traditional Romanian meal includes an appetizer with all kinds of cheeses, cold cuts and vegetable spreads. Soups are popular foods romania like ciorba de perisoare (soup with meatballs), ciorba tãrãneascã (vegetable soup with meat and rice balls), lamb bors, giblet soup and a variety of fish soups. The food of romania 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.
Romania food includes popular fish dishes nisetru la gratar (grilled Black Sea sturgeon), raci (crayfish) and scrumbii la gratar (grilled herring). Desserts in popular foods romania include placinte cu poale in briu (rolled cheese pies), Moldavian cozonac (brioche),pasca (a sweet cheesecake), and pancakes topped with sour cream or jam.
Wines are an integral part of food in romania. Romania produces excellent wines, some of which are exported all over the world. Romanian wines have won international prizes and include pinot noir, cabernet sauvignon, riesling, pinot gris and chardonnay from the Murfatlar vineyards. Many Romanian wines are taken with soda water and hot wine is also popular during winters. Romanian beers are also excellent. Glühwein (mulled wine) is another popular Romanian drink.
While in Romania vegetarians may face some difficulties, as most local specialties in romania food are meat-based. But there are inexpensive self-service snack bars, available table service is the norm. There are no licensing hours, but the legal age for drinking in a bar is 18.