Overview
Fill your plate with the “best of”s from Banat and the dishes that grandparents used to eat back in the day, that are brought back by local families of chefs that prepare food with all their soul. The local praised salty cake “mălai”, made with corn flour, is accompanied by local sheep cheese, onion and optionally bacon. “Tocană”, a cold vegetable stew with rice, is still the go-to solution for conserved goods. Along with “sarme” (rolled cabbage), the local chefs are boasting great skills in preparing “balmaș”, a hot dish based on corn boiled in cheese. All these are accompanied by herbal teas from local plants, artisanal beer and wine, local plum brandy “răchie” and the mandatory high spirits.
