Romanian cuisine, for me, is more than just a collection of recipes; it’s a map of emotions, traditions, and places that anchor us to our identity. Beyond sarmale or cozonac, every corner of our country hides stories waiting to be uncovered, modernized, and shared.
Moldova: The Joy of Generous Flavors
Moldova is the essence of hospitality. Imagine tochitură – tender cuts of meat, juicy sausages, and sunny-side-up eggs, all lovingly placed on a golden bed of polenta. It’s a dish that invites you to sit, savor, and connect. Then, there are the oven-baked pies, filled with sweet or salty cheese, reminiscent of childhood visits to grandparents. Every ingredient tells a story, every flavor is a fragment of memory.
Transylvania: Sophisticated Simplicity
Transylvania is all about balance. Varza à la Cluj, layered with pickled cabbage, meat, and rice, transforms modest ingredients into culinary art. Goulash, with its deep spices, reflects Hungarian influences while carrying the soul of the region. And kürtőskalács, the chimney cake roasted over an open flame, is more than a dessert – it’s a celebration of community. The scent of caramelized sugar and baked dough evokes memories of late evenings in village markets, where food brings people together.
Oltenia: The Power of Simplicity
In Oltenia, ingredients speak for themselves. Simple dishes, like leek soup or potato stew, become culinary stories where every element finds its perfect place. Leeks, a symbol of the region, take center stage in many dishes, while salty cheese and dill pies showcase the robust yet refined balance of flavors. Oltenia proves that simplicity is never ordinary, but deeply authentic.
Muntenia: The Joy of Celebrations
In Muntenia, meals are laden with significance. Meatball soup brings families together, while lamb drob, fragrant with fresh herbs, is a signature of Easter celebrations. Cozonac, rich with walnuts and poppy seeds, is more than a dessert – it’s a link to our past and the holidays that unite generations. Every meal feels like a ceremony.
Traditions: The Roots That Sustain Us
Smoking, fermenting, preserving – these techniques speak of our adaptability and ingenuity. Pickles, intense and vibrant, tell the story of the seasons. Sourdough bread, with its perfect crust and airy crumb, is a testament to patience. These traditions are proof of our resilience and creativity as a people.
Cambun: A Story That Continues
In 2025, I will open Cambun, a place that embraces these stories and brings them into the present. Cambun will celebrate modern Romanian cuisine rooted in tradition. It will feature seasonal, locally sourced ingredients and an approach to hospitality that places people first.
I envision Cambun as a space for connection – a simple garden with a round table around a fountain, where people gather, laugh, share stories, and enjoy dishes that bridge the past and the present. Every plate will celebrate the ingredients and the people who give them meaning.
Fragment: A Special Encounter
On Saturday, November 30th, at Fragment, I had the privilege of cooking alongside Chef Radu Moldovan during the 4 Hands Dinner event. It was an experience that transcended the boundaries of the kitchen – a dialogue between tradition and innovation. Each dish paid homage to the diversity of Romanian cuisine, from childhood inspirations to modern reinterpretations.
The atmosphere in the restaurant was vibrant – animated conversations, plates that told stories, and an energy that connects people through food. It was more than a meal; it was a celebration of the connections that arise when we share something authentic.
Our Cuisine: A Story in Progress
Romanian cuisine is a living story. It’s about people, places, and moments. Every plate is an attempt to preserve the essence, to bring the past into the present, and to share it with others. At Cambun, I will continue this story, but for now, Fragment remains the place where these ideas come to life.
Cuisine is a journey, and this journey is only just beginning. #făcețiplace
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