Restaurants in Sibiu

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IN BRIEF

ROMANIAN CUISINE

The oldest restaurant on the nowadays territory of Romania - "Butoiul de Aur" - still exists in Sibiu, dating from the 16th century and situated in the same building hosting the Stairs Passage.
Mihai Viteazu himself is said to have halted here after the battle of Selimbar.
Another famous restaurant in Sibiu was "La Mielul Alb", having functioned for hundreds of years at no. 11, Ocnei Street. It was closed a century ago.
The second oldest location in Sibiu which functions as a restaurant is situated at no. 3, Al. Papiu Ilarian Street - The Sibiul Vechi Wine Cellar.
The existence of a wine cellar at this address is mentioned at the middle of the 19th century.
In 1936 it was named Thomas's Wine Cellar.
At the present, the Sibiul Vechi Wine Cellar is a traditional Romanian restaurant with a capacity of 60 seats, with waiters wearing folkloric costumes characteristic for the area of Sibiu and a band playing traditional folkloric music.
The Sub Arini or Bolta Rece restaurant is inaugurated in 1865 in the new park situated near the town exit, becoming the best known open air restaurant in the city.
The Imparatul Romanilor restaurant opened in 1895 in the new wing of the hotel bearing the same name. For a long time this restaurant was considered to be among the most elegant restaurants in Romania.
The gliding roof which opens on summer nights is a special detail of this restaurant.
Among the early 20th century restaurants in Sibiu we must mention here Kwanka Restaurant owned by Ludwig Kwanka, situated at no. 4, Arhivelor Street which had a hall, a garden and a music kiosk and also the Waldwirstshaus Restaurant situated in the Dumbrava forest, subsequently transformed in the Dumbrava Inn and functioning nowadays as the Palace Hotel.
In 1914 another restaurant which became famous opened to the public: the Bulevard Restaurant.

restaurant The traditional cuisine of this part of the country still bears a very strong influence from the Hungarian and German population. Poultry and veal soups are favored here, with manna croup or flour dumplings, home made pasta, manna croup, caraway or tomatoes soups.
Soups are soured with vinegar, lemon salt of sauerkraut juice and sometimes they are not soured, thus becoming very rich soups, with lots of vegetables and meat.
In some areas, gooseberries or rhubarb are used to sour the soups.
Tarragon is also characteristic for this area, used add flavor to soups, especially bean, potatoes and salad soups. Goulash and Paprikas soups, the salad soup with scrambled eggs and bacon and bean soup with tarragon, etc are highly appreciated also.

Romanian gastronomy

Although international cuisine is present in high class restaurants, you should definitely try local Romanian specialties.
Romanian dishes are rich, tasty and substantial, characteristic for a country in which vegetables are grown ecologically, in which fruits and vegetables follow their natural cycle.
Pork is preferred here, but veal and chicken are also of the best quality.
They are very tasty prepared on the grill. Romanian specialties include a kind of sour soup - "ciorba" - made of fermented bran, ham, potatoes and veal or chicken. Steaks such as "Tochitura" are served with "mamaliga" (maize porridge), "Sarmale" - it is a spicy dish made of cabbage leaves filled with meat and "mititei" which are small sausages prepared on the grill with various spices.
An excellent range of Romanian white and red wines from the vineyards of Murfatlar, Cotnari, Jidvei, Dealu Mare, Odobesti, Valea Calugareasca perfectly compliment the local and international dishes, while the "Tuica", a local plum brandy is often served as a digestive drink.
You should also try the excellent Romanian local brands of beer.