Romanian food is one of Europe's best-kept secrets — a living tradition of small-scale producers, fermented dairy, slow-braised meats, and extraordinary wines from ancient grape varieties. This journey moves through Transylvania and Banat visiting the people who grow, ferment, smoke, and distil: a cook in a Saxon village, a winemaker on the Târnave slopes, a distiller in the hills above Timișoara.
Arrival in Sibiu. Welcome dinner at a restaurant specialising in Transylvanian regional cuisine — a first introduction to the food traditions of this journey.
Morning at the Sibiu market with your guide — meeting cheese makers, smoked meat producers, and vegetable growers. Cooking class in the afternoon with a local chef.
Drive through the Saxon villages — stopping in Biertan for lunch with a family that still makes traditional Saxon dishes. Visit a local brandy distillery in the afternoon.
The Târnave wine region — Transylvania's cool-climate vineyards producing some of Romania's finest whites. Cellar visit, tasting, and lunch with the winemaker.
Drive west to Timișoara — the cultural capital of Banat, with its own distinct culinary traditions influenced by Central European, Ottoman, and Serbian cooking. Market visit and dinner.
A day in the countryside: bread baked in a clay oven, sarmale (stuffed cabbage) made from scratch, and a long table under the plum trees. Farewell dinner.
Transfer to Timișoara airport or return to Sibiu. End of programme.
6 nights accommodationAll breakfasts + 4 dinnersCooking class includedWine tastings includedLocal guide throughoutPrivate transportInternational flightsTravel insurance