By coming in Romania, you will be pleased to discover a country with roots found deep down in history, unique experiences, amazing landscapes, beautiful places and the specific traditions and rituals of Romanian people.
We think Romania has it all, major tourist attractions, the beautiful coastline of Black Sea, the countryside with ancient traditions, the Danube Delta who is a lovely habitat for thousands animals and birds, more of them very rare, lovely cities with unique architectures and hundreds years of history like: Brasov, Sibiu, Timisoara, Cluj, Alba Iulia, Craiova etc. – a great culture – tasty food and drink and many other things that we want to share with you not only the sights, but the places regular tourists never see in Romania .
For different experiences, Romania present you his folklore, one of the best preserved in the Europe and in the world, spread along the whole country: Bucovina – in north, with his unique monasteries, costumes, many traditions, Easter painted eggs, woven materials; Maramures – here are 8 of the wooden churches placed on the UNESCO world heritage list, also wooden architecture, costumes, ceramics; the Apuseni Mountains, also called „Tara Motilor” (Moti’s Lands, moti are the people who lives here, along the time this part of Romania was never been conquered and hold by the Roman Empire, they are also call „free dacians”) hide many folk celebrations, beautiful costumes, wood carving, wooden architecture; Horezu – with his famous „Hurez Cock”, the most famous Romanian pottery place, and also a wood carving place; Marginimea Sibiului – with house ware all gathered in ethnographic museums, glass painted icons, popular costumes.
With us you will taste the best of natural, healthy and delicious of Romanian cuisine: “tuica” (a generic name for a strong alcoholic spirit),“sarmale” ( stuffed cabbage rolls, also made with grape, dock leaves or many other leaves), „slănină” (pork fat often smoked a.k.a. bacon), „tochitura” (stew), „drob de miel” (a lamb haggis made of minced organs wrapped in a caul and roasted like a meatloaf; a traditional Easter dish)