DAY 1 ARRIVAL
Arrival in Bucharest on Henri Coanda airport.
Before getting to the city, we stop for our first culinary experience in a restaurant with Moldavian specialties – the owner, the employees and all plates are from the Republic of Moldova, so we get the chance to try some food with Russian and Ukrainian influence.
Transfer to the hotel in the city centre.
Short city tour – Bucharest is a very cosmopolite city, full of contrasts, which is now undergoing intense reviving process after almost 50 years of communism (like the country itself), period which left its strong marks in people, architecture and way of life. Architectural values from the period between the 2 world wars are now being rediscovered and put into value. The tour includes visits to The People’s House, The Village Museum (original houses brought here from all over Romania) and the old historical centre of the city.
Dinner in a smaller restaurant, belonging to a young cooking passionate, preparing and dedicated to homemade food in the centre of Bucharest. The owner would be happy to share with you her knowledge and passion for the food. So, we witness a "cooking demonstration" and then have dinner in her restaurant.
DAY 2 – OENOLOGY DAY
Transfer towards the North, towards Dealu Mare region, probably the best area for wines in Romania. Wines made along the 45th parallel, which positions the Dealu Mare vine estate at the same level with Bordeaux, Saint-Emilion as well as Toscana vineyards, are prestigious for their rich, complex and silken taste.
Visit first a big, modern (recently) renovated winery. We visit the vineyard and the production unit in the company of an expert. Tasting 3 different types of wine.
We move a few kilometers to the West and visit another producer of wine – a boutique winery – producing the best Merlot in Romania. Visit the cellars and wine tasting.
Lunch at the cellars.
We continue North and stop to a sparkling wine production unit, which is employing the “champenoise” method to obtain their sparkling wines. It is a cellar dating 1879, when it was built by a German, being the suppliers of the Royal family of Romania. Visit the production unit and tasting of three different types of sparkling wines.
In the evening we reach Brasov. City tour - also known as Kronstadt due to the presence of German colonists as early as the 12th century, Brasov has a medieval centre boasting colourful facades, old ramparts, secret narrow cobbled streets and guard towers.
For dinner we transfer to Poiana Brasov for about 20 min, to a restaurant with hunting specialities: deer and bear’s meat as main course.
Accommodation in a 3* hotel in the city centre.
DAY 3 COOKING CLASS
Transfer to Bran village, to a sheepfold, where we see how cheese is made and we have cheese tasting. Getting back to the village we get the chance to meet a person very passionate about cuisine who has opened a restaurant with traditional specialities made especially of sheep products from his own sheepfolds and vegetables from his own farms.
We are having our first Romanian cooking lesson.
For lunch we have the food we prepared during our cooking class.
In the afternoon we visit the famous Bran Castle. Also known as Dracula`s Castle, Bran Castle is a beautiful 14th century castle, restored in the 20th century to its former glory, by the royal family of Romania. In Dracula’s legend it is depicted as his home – nowadays it is the most visited place in Romania.
For dinner we move just a few km, to a guesthouse having owning a small family farm, including a trout farm. It is called “Mama Cozonacilor” – The Mother of “cozonaci” – the name of the traditional cake made for Christmas, Easter and weddings. Demonstration about how they prepare the “cozonaci”.
See how a small traditional farms is administrated.
Dinner with specialities from their own production.
For the night we come back to Brasov.
DAY 4 PEASANT FOOD AND VILLAGE EXPERIENCE
Visit a local market with fruits, vegetables and cheese.
Transfer to Viscri village included in the UNESCO heritage list, one of the villages in Romania where the Prince of Wales owns a traditional house. We do the “check-in” in several peasant houses which will accommodate us with their traditional conditions.
We have a traditional lunch accompanied by local homemade brandy and wine.
We get the chance to see an “alambic”- brandy distillery device, used to produce the home made brandy, and to discuss about the process with the owner of a house, who is producing his own brandy and wine.
In the afternoon we take a ride in horse pulled carriages around the village and we and we visit the village fortified church.
For dinner we move to a different guesthouse, this time owned by a family from Bucharest that has decided to leave the city and move to the countryside. They are now using the organic product of their garden to make high class cuisine.
DAY 5 FOOD SPECIALTIES OF THE MAIN ETHNIC MINORITIES OF ROMANIA
We leave Viscri and head towards Saschiz village, where we get to know some members of the “Slow Food” movement. We will get to see their production units. They are producers of jams, tea, syrups, pickles and other traditional canned fruits and vegetables.
We continue then towards the region inhabited by the Hungarian speaking minority – called Szekler.
First we get to Praid where we can visit the salt mine and get information about salt mining in Romania. The salt mine includes: treatment base, church, play ground, a wine gallery etc.
We continue then towards Borzont village where we have lunch in a traditional Szekler Inn, more than 100 years old. We’ll taste the specific Szekler meals and their bread produced at the inn.
In the afternoon we continue via the beautiful Bicaz Gorges (with about 300 m high walls) to Moldova region and get to Piatra Neamt.
Dinner with Moldavian specialties and accommodation in a 3* hotel.
DAY 6 SWEETS DAY
In the morning we visit a local producer of traditional pies (“poale-n brau”, “alivanca” etc.) and cakes. We will be with them in the lab, participating to the cooking process and stealing the secrets. Taste of different types of cakes.
After the sweets, we taste several traditional cold cuts and traditional salads (of course, getting information about how they are made) – this is also our frugal lunch.
We leave Piatra Neamt and head towards Bucovina region – the heart of Romanian spirituality, housing the famous exterior painted monasteries (Voronet, Moldovita, Sucevita, Arbore and Humor) included in UNESCO’s World Heritage list. We visit Voronet monastery – with exterior frescoes dating from the 15th century, the “Sixtine Chapel of the East”, and afterwards we have lunch with local specialties.
Continue towards Sucevita village with a stop in Marginea to visit a black pottery centre and see the craftsmen at work. In Sucevita we are accommodated in several carefully restored traditional houses. Our hosts, Felicia and Trandafir Cazac will prepare a wonderful meal with specialties from Bucovina. Of course, the meal is accompanied by local homemade brandy and wine.
DAY 7 BACK TO TRANSYLVANIA
In the morning we visit Sucevita monastery, a masterpiece of its own, painted in dominant green and red and continue towards a peasant workshop of painted eggs where you will see the special technique required in this extremely delicate operation, and see an exhibition of these local treasures.
Lunch in restaurant and then we pass the Carpathians again and get back into Transylvania.
In the afternoon we get to Cluj – the former capital of Transylvania.
Dinner in a restaurant with the famous “Cabbage a la Cluj”.
Accommodation in a 3* guesthouse.
DAY 8 DEPARTURE
City tour and transfer to the airport for the flight back home.
The price includes:
About This Supplier
Also see tour packages in:
Europe Romania Local Culture Food & Wine Cultural Journey
Email it to a friend:
Click here to email this vacation to a friend