Where to Eat in Brasov

Brasov's dining culture reflects its position at the crossroads of Transylvanian Saxon, Hungarian, and Romanian culinary traditions, creating a hearty mountain cuisine centered around grilled meats, cabbage-based dishes, and rich stews. The city's medieval Old Town and surrounding Council Square area form the dining heart, where traditional Romanian taverns serve sarmale (cabbage rolls stuffed with pork and rice), mici (grilled minced meat rolls), and ciorbă de burtă (tripe soup with garlic and sour cream). The dining scene balances centuries-old recipes passed down through Saxon and Romanian communities with a growing number of contemporary bistros and wine bars showcasing Romanian wines from nearby Dealu Mare and Murfatlar regions. Brasov's mountain location means menus heavily feature game meats, forest mushrooms, and dishes designed for cold-weather dining, with outdoor terraces packed during summer months when tourists flood the pedestrian streets.

Key Dining Features:
• Old Town Dining District: The pedestrianized streets around Piața Sfatului (Council Square) and Strada Republicii concentrate Brasov's restaurant scene, where traditional Romanian cârciumi (taverns) serve tochitura (pork stew with polenta and fried eggs) for 35-50 RON, while upscale establishments offer refined versions of Transylvanian classics for 60-90 RON per main course.
• Essential Transylvanian Dishes: Beyond standard Romanian fare, seek out Saxon-influenced specialties like varză à la Cluj (layered cabbage with minced meat), papricaș (chicken or veal in paprika cream sauce), jumări (pork cracklings served with onions), and plăcintă cu brânză (cheese pie), typically accompanied by mămăligă (polenta) and smântână (sour cream).
• Price Expectations: Budget-friendly traditional meals in local taverns run 40-70 RON ($9-15 USD) per person including soup, main course, and a local beer, mid-range dining costs 80-120 RON, while upscale restaurants in historic buildings charge 150-250 RON per person; a 500ml local Ursus or Ciuc beer costs 12-18 RON, and Romanian wine by the glass starts at 15-25 RON.
• Seasonal Dining Patterns: Winter (December-March) brings hearty stews and game meats like civet de mistreț (wild boar stew) to menus, while spring and summer feature miel la grătar (grilled lamb) and outdoor terrace dining from April through October; autumn mushroom season (September-November) showcases foraged forest mushrooms in soups and sauces.
• Mountain Dining Experience: Several restaurants occupy renovated Saxon merchant houses with vaulted cellars and medieval architecture, while cable car access to Mount Tâmpa and Poiana Brasov