It's Saturday morning. In Sibiu there is a lot of hustle and bustle. Any lover of authentic culinary experiences will start their gastronomic journey of Sibiu in one of the city's markets. Here, tradition meets the hustle and bustle of the cosmopolitan city, creating a diverse palette of influences and unique tastes, a gastronomic foray full of flavors and traditions.
We start with a first stop at Volant Market Transilvania – the market of authentic small producers of the county, open every week. It might as well be called the "market of Sibiu tastes", because that's exactly what it offers - a foray into the heart of local gastronomy. It is probably the most authentic and is home to a lot of producers who proudly display their goodies.
Here, no Saturday is like another, no product is like last week or next week. But what remains constant is the quality of the products, the authenticity of the people, the red cheeks and the fact that you have to be there early in the morning to find everything you wrote down on the shopping list.
We continue the route of the local markets and arrive at Cibin Market, a treasure of the Lower Town, which hosts numerous producers from Mărginimea Sibiului and from our neighboring region of Oltenia. We also arrive at Green Friday Market in Huet Square – that version of the local producers' market, more hip, smaller and finer, with the medieval landscape at our feet.
As you probably already realized, the authentic Sibiu tastes are distinguished by a harmonious combination of traditional and modern, between the authenticity of the past and the minimalist flair of the present times. From the Telemea of Sibiu, protected at European level, to refined cheese specialties, Sibiu immerses its visitors in a unique culinary journey like they have never experienced before.
Sibiu tastes: flavors, traditions and micro-regions with amazing landscapes
With the Făgăraș and Cindrel Mountains on one side, with the Transylvanian Plateau and the Marginimea Sibiului on the other, the 5 micro-regions of Sibiu County each represent a portal to another fascinating world.
Marginimea Sibiului stands as a symbol for hard work, traditions, transhumance, the vivid green of the plains and a life lived in peace. From Boita to Jina, the picturesque territory of the Lotru and Cindrel Mountains reveals the authentic charm of the sheepherding tradition of Mărginime. These shepherds, guided by the tradition of transhumance, drove the flocks to the seashore and brought back the picturesque colors of our country and its authentic flavors in the Sibiu cuisine.
Here, cultural influences intertwine harmoniously, and Romanian traditions merge with those of the Saxons from Tălmaciu, Cisnădie and Cisnădioara. Marginimea Sibiului opens the door to an authentic culinary experience, with delicious and traditional local dishes.
In the middle of this mountain landscape, you will enjoy the most special culinary experiences, from lamb stew and grilled mutton with garlic sauce, to unique dishes, such as mutton buried in the ground and baked on a mountain pine fire. Here, religious and culinary traditions intertwine, preserving rituals that give rise to authentic dishes.
Culinary hikes take you through the authentic villages of Sibiel, Rășinari, Gura Râului, Orlat and Săliște, where you will dine at local gastronomic points or authentic local restaurants. And for an unforgettable experience, dare to dine in nature, enjoying picnics with mountain views in Cindrel or afternoons with barbecue at the stables in Râu Sadului and Gura Râului.
We then arrive in Ţara Oltului, the second micro-region of your culinary journey, between the high peaks of the mountains and the long valleys of the plain, in Sebeșu, Porumbacu de Jos, or Poiana Neamțului, at the foot of the Făgăraș Mountains. Rich traditional meals with local specialties are prepared here. The hosts always have a hug and a story ready for those who stay to listen. Potato specialties, like those cooked in Baron Samuel von Brukenthal's summer residence in Avrig, are among the recipes you don't want to miss once you're here.
The traditional cuisine of this region reflects the strong connection with its past, bringing special specialties to the table, such as tapshes, scoverzi, polenta or buffalo goulash soup and goat in cauldron with tarragon.
And for those of you who want to have your meal in front of the fantastic landscape, we recommend the simple but tasty meals from the mountain cabins in the Făgăraş massif: Suru, Bâlea, Podragu, Negoiu, Bârcaciu or Turnuri.
In the Hârtibaciu Valley, the third gastronomic region, and moreover the wildest of all, biodiversity is at home. The nature of the area is untouched, and the countryside also seeks to preserve its charm, architecture and specific colors. Gastronomy, however, is reinventing itself. From the pie on the stone in Retiș, to the floștoroage in Ighișul Vechi, to cultural hikes with biodynamic picnics or traditional meals in the fabulous villages of Veseud, Dealu Frumos or Alțâna, Valea Hârtibaciului is like that magical place where the worlds come together at sunset.
The gastronomy of the region, influenced by the ethnic diversity of the population, offers a fascinating culinary journey through history. From mansion cuisine to traditional village dishes, each taste reveals the story of this vibrant community.
Meals with local specialties here include the products of small producers from Nucet, Hosman or Ilimbav, under the local brand "Din Hârtibaciu, cu drag" (With love from Hartibaciu), pig from Ilimbav, honey from Hamba, Marpod and Ilimbav; the Saxon cakes and hanklich of Agnita and the neighboring villages; bacon from Stejărișu and Ilimbav; gingerbread from Boarta and goat cheeses from Țichindeal.
TheTârnave Plateau, the fourth region of your culinary journey, boasts pastures, hayfields and vine-covered hills.
Here, Târnave wines in the Weinland area, from the localities of Biertan, Richiș and Şaroș, will fill your glass with their rich and fragrant bouquets. From the local Neuburger variety, brought by the Cistercians in the 12th century, to the famous Fetească Regală from 1932, the region preserves remarkable viticultural traditions. Black buffalo, traditionally bred for milk and traction, and the Bazna pig complete the countryside, and historic villages, once populated mainly by Saxons, house fortified churches that preserve evidence of past eras.
Meals in restored traditional houses in Florești, Mălâncrav, Alma Vii and Biertan include sour apple soup, a Saxon dish, or boiled pike in the Armenian style.
At the end of your culinary journey, in the Secaselor Land, you will find views of endless landscapes, rich flavors and a touch of salt. Secașelor Land traces its culinary identity through the ethnic diversity that has shaped it over time. Having Romanian communities in the northern part, Landlers in Miercurea Sibiului, Apoldu de Sus and Apoldu de Jos, Saxons in Ocna Sibiului and Șura Mică, but also a remarkable Hungarian influence in Ocna Sibiului, the region also hosts a significant presence of Roma culture. Wonderful landscapes intertwine here with authentic aromas and activities spent in nature, such as picking grapes or tasting wines in Apoldu de Sus, valuable varieties with a history dating back to the 12th century, inherited from the Cistercian monks. Here, the wealth of local products consists of hearth-baked pita, a traditional delicacy, traditional cow dairy products from the village of Mândra and apple juice from Șura Mică and Slimnic, an explosion of freshness.
And like any meal that naturally ends with a dessert, we urge you to end with a sweet treat. Try a local product of Țara Secașelor that will fully satisfy you - the traditional cozonac from Șura Mică.
Discover the local producers in Sibiu County and find out where you can buy their authentic products: www.gusturisibiene.ro.
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