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Bucharest is the capital of Romania, located between the banks of the Danube River and the southern end of the Carpathian Mountains, in the Muntenia region on the south. Like Rome, Bucharest is spread over seven hills and is the largest cultural and economic center, as well as the most populous city in Romania.

The territory has been found traces of prehistoric settlements dating back to about 150,000 years ago. The name “Bucharest” appeared, for the first time, in 1459 at the behest of Vlad Tepes, “the impaler”, better known as Count Dracula Lord of Wallachia, who built the fortress of Bucharest, basically to defend its territory from the Turks. During the Ottoman domination of the city, it developed enormously becoming the most important economic center of Wallachia. In 1659 it was elected capital of Wallachia. In 1821 there was a peasant revolt, the first demonstration in Valacchia led by Tudor Vladimirescu ended the government of the Fanarioti. Its appearance changed radically starting from 1859 when the two principalities of Wallachia and Moldavia united under the rule of a single prince in the person of Alessandro Cuza. Two years later the constitution sanctioned the union of the two principalities giving life to the state of Romania. On December 6, 1916, the city was occupied by German forces, and the capital was transferred to Iasi. The city was finally liberated in December 1918, returning to the capital of the Kingdom of Romania.

The traditional cuisine of Bucharest is based on meat, cheese, vegetables, fish, and polenta; predominantly simple, characterized by strong and decisive flavors. The most common typical dishes are the Miteti or Mici, the special soups called Ciorbe, the Tochitura cu mamaliguta, the Muschi, Fasole cu carnati, the Placinte stuffed with Nasal, typical cheese. The dishes based on fish, however, mainly see the protagonist the carp, prepared in many ways. Among the traditional desserts, we have the Cozonac and the excellent Saraille, made of almond paste soaked in rum. Among the best-known wines we mention the Murfatlar and famous Traminer, among the beers, there are the Ciucas and the Ursus; the distillates are excellent, especially those with plums.

Among the events and annual events in Bucharest, it is worth mentioning: the George Enescu Music Festival at the Ateneu Român, which is held in September in honor of the greatest Romanian composer, the Bucharest Carnival, which lasts a week, open music concerts are held in mid-June and the International Theater Festival in October. The Hora Festival is also highly anticipated, an event dedicated to traditional folk dances held on the first of August.


Top attractions not to be missed are:

  • Parliament Palace
  • Old Town
  • Lipscani
  • Stavropoleos Monastery
  • Coral Temple
  • Coltea Hospital
  • Biserica Kretzulescu
  • Revolution Square (Piata Revolutiei)
  • Cercul Militar (CCA)
  • Patriarchal Cathedral
  • CEC Palace
  • The Art Collections Museum
  • Macca-Villacrosse Passage
  • Biserica Sf. Nicolae (Saint Nicholas Church)
  • Biserica Sfantul Anton – Curtea Veche
  • Biserica Coltea
  • Biserica Bucur
  • Lady Balasa Church
  • Biserica Alba (White Church)
  • Antim Monastery
  • Parcul Cişmigiu (Cismigiu Gardens)
  • Romanian Kitsch Museum
  • Radu Voda Monastery
  • George Enescu National Museum (Cantacuzino Palace)
  • Victoriei Street
  • BNR Palace
  • Saint George New Church (Biserica Sfantul Gheorghe Nou)

Following instead some hidden spots of the city that only locals know!

  • Hanul lui Manuc
  • Muzeul National al Satului “Dimitrie Gusti”
  • Hanul cu Tei


The best period to visit Bucharest is from April to October.

Following a list of main events and typical festivals and celebrations of Bucharest.


the main airport is Bucharest Airport.

public transport

download the transportation map


typical  dishes of Bucharest are:

  • Ciorba de perisoare: soup with meatballs.
  • Ciorba tãrãneascã: vegetable soup with meat and rice balls served with sour cream.
  • Parjoale: flat meat patties, highly spiced, and served with garnishes.
  • Mamaliga: a staple of mashed cornmeal.
  • Nisetru la gratar: grilled Black Sea sturgeon.
  • Sarmale: stuffed cabbage rolls, also made from grape or dock leaves.
  • Ghiveci: vegetable stew or cooked vegetable salad.
  • Iahnie: a soft, dense paste of long-cooked beans with spices.
  • Fasole batută: mashed, boiled beans with spiced, pepper and garlic, served with diced and fried onions and tomato paste or sauce.
  • Slănina afumată: smoked bacon.
  • Caltaboș or chișcă: a cooked sausage made from minced pork organs and rice, stuffed in a pig’s casing.
  • Cârnați: a garlicky sausage.
  • Drob de miel: a lamb haggis made from minced organs wrapped in a caul and roasted like a meatloaf.
  • Musaca: an eggplant, potato, and meat pie.
  • Sarmale: minced meat with rice, wrapped in either pickled cabbage leaves or vine leaves.
  • Slănină: pork fat, often smoked.
  • Mosaic șnițel: two thin layers of different meats with a mushroom filling.
  • Tobă: pork sausage (usually pig’s stomach, stuffed with pork jelly, liver, and skin).
  • Varză călită: steamed cabbage with pork ribs, duck, or sausages.
  • Virșli: a type of sausage made from a mixture of goat or lamb with pork.
  • Amandine: chocolate sponge cake with almond and chocolate filling, glazed in chocolate.
  • Brânzoaice: soft cakes filled with sweet cheese.
  • Clătite: crêpes.
  • Cornulețe: pastries filled with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, or raisins, with the shape representing a crescent.
  • Lapte de pasăre: vanilla custard garnished with “floating islands” of whipped egg whites.
  • Mucenici or sfințișori: sweet, 8-shaped pastries made from boiled or baked dough, garnished with walnuts, sugar, or honey.
  • Papanași: a kind of doughnut made from a mixture of sweet cheese, eggs, and semolina, boiled or fried and served with fruit syrup or jam and sour cream.
  • Pasca: a sweet cheesecake.
  • Tuicã: plum brandy.
  • Tuicã de Bihor: strong brandy, generally known as palinca.
  • Glühwein: mulled wine.

typical  souvenirs of Bucharest are:

  • Hand-painted eggs
  • Zgardan bead necklaces
  • Woollen blankets, carpets, and rugs
  • Tablecloths
  • Traditional women’s linen or cotton Ie Blouse
  • Carved wooden spoons
  • Marama traditional female veil
  • Opinci traditional female sandals
  • Violinsguitars and cellos
  • Glass-painted icons
  • Leather goods
  • Ceramics and pottery
  • Honey, Nasal cheese
  • Wines or Tuica spirit

The main theatre of Bucharest is the National Theatre Bucharest.

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