Restaurant Valahia

A traditional Romanian dish consisting of small, skinless grilled sausages made from a mixture of ground beef, lamb, and pork seasoned with garlic and spices.

A vegan version of traditional Romanian stuffed cabbage rolls, typically prepared during religious fasting periods by filling pickled or fresh cabbage leaves with a mixture of rice, vegetables, and often mushrooms. They are slow-cooked in a light tomato sauce seasoned with dill and thyme.

Balmoș is a traditional Romanian shepherd's dish made by cooking cornmeal in sour cream, butter, or sheep's milk until it reaches a rich, creamy consistency. It is a decadent version of polenta, typically incorporated with fermented sheep's cheese such as brânză de burduf.

Balmoș is a traditional Romanian shepherd's dish made by cooking cornmeal in sour cream, butter, or sheep's milk until it reaches a rich, creamy consistency. It is a decadent version of polenta, typically incorporated with fermented sheep's cheese such as brânză de burduf.

A popular Balkan and Romanian dish consisting of a thick slice of semi-hard yellow cheese (kashkaval) that is breaded and deep-fried. It features a crispy, golden-brown exterior with a warm, melted, and gooey interior, typically served as an appetizer or side dish.

A staple Romanian comfort food consisting of cornmeal porridge served with salty cheese and sour cream. It is often layered or topped with fried eggs and pork cracklings for a more substantial meal.

A staple Romanian comfort food consisting of cornmeal porridge served with salty cheese and sour cream. It is often layered or topped with fried eggs and pork cracklings for a more substantial meal.

A vegan version of traditional Romanian stuffed cabbage rolls, typically prepared during religious fasting periods by filling pickled or fresh cabbage leaves with a mixture of rice, vegetables, and often mushrooms. They are slow-cooked in a light tomato sauce seasoned with dill and thyme.

A classic culinary preparation made from beaten eggs fried with butter or oil in a frying pan, typically folded and filled with various ingredients like cheese, vegetables, or meat.

A traditional Transylvanian dish consisting of wide, homemade egg noodles (loște) tossed with salty cheese and crispy bits of fried smoked fatback. It is a hearty, rustic comfort food that is typically served warm, often with a generous dollop of sour cream.

A rich and creamy soup originating from Hungarian cuisine, characterized by its deep umami flavor from mushrooms and a signature touch of sweet paprika. It is typically finished with fresh dill, lemon juice, and sour cream for a velvety texture and tangy finish.

A classic Romanian sour soup made with beef tripe and beef bone broth, enriched with a dressing of sour cream, egg yolks, and garlic. It is celebrated for its creamy texture and distinctively savory, tangy flavor.

A hearty Romanian sour soup made with white beans and smoked pork, such as ribs or hock, typically seasoned with root vegetables and aromatic herbs.

A traditional Romanian sour beef soup made with tender beef chunks and a variety of root and seasonal vegetables. It is known for its tangy flavor, traditionally achieved by adding borș, and is typically seasoned with fresh lovage.

A traditional Romanian sour soup, characterized by its tangy flavor derived from souring agents like borș, lemon, or vinegar. It typically includes a variety of root vegetables, meat, and fresh herbs, most notably lovage.