5 good reasons to go to Bucharest
To see / do
Culture and history
The Palace of the Parliament
Built as part of the dictator Ceauşescu’s mad vision of grandeur, what was then called the People’s House has established itself as the eternal symbol of communist Bucharest. A fantastic and “monstrous” architectural delusion with more than 5,000 rooms covered with marble, the palace is the second largest administrative complex in the world, just behind the Pentagon.
The historical area of Lipscani
Head to the city’s old Medieval district, now the trendy hub of Bucharest. With its maze of pedestrian streets, pretty restored façades and cute courtyards, the district is known as “little Paris”. The city’s artistic and festive centre boasts vintage and chic thrift shops, stylish boutiques, antique shops, and loads of bars and restaurants.
The Carol 53 cultural lair
And old town house was saved from destruction by some young architects. Nowadays, Carol 53 is part squat, part art gallery and is home to various types of workshops. You can discover some lovely works of art there, and have a drink. An “open” area - just like Bucharest’s youths who want to take back control of the city’s history and future.
the oldest traditional bar in Bucharest
In the Lipscani area, the Caru’ cu Bere (“beer cart”) is a must-do: the oldest and most traditional brewery in Bucharest. In a magnificent neogothic setting, between wood panelling and stained-glass windows, hang out with friends over an excellent house beer and very reasonably priced traditional food.
Mici are small sausages made with minced meat and spices. The ones served in the Cocoşatu restaurant are the best in Bucharest. Slightly away from the crowds to the north of the city, the restaurant welcomes you with its popular and generous cuisine and lovely setting. We recommend you book a table!
Sarmale, traditional stuffed cabbage
Without a doubt one of the most widespread traditional dishes and the most appreciated by Romanians. Sarmale are cabbage leaves (sometimes vine leaves) stuffed with meat. Depending on the region, there are sometimes variants made with vegetables or fish. This dish is most often accompanied by mămăligă (polenta) and sour cream.
As the Romanian version of Middle-Eastern chorba or Russian bortsch, ciorbă is a traditional fermented wheat soup, with delicious sweet and sour flavours. There are about ten different kinds - with meat, vegetables and herbs. Romanians eat it all year round.
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