During the second week of April, during the Romanian Presidency of the Council of the EU, Romanian dishes were served at the Council’s restaurants (Justus Lipsius and Lex buildings).
Among the dishes served are tomato chicken stew with mashed potatoes, bell peppers stuffed with ground meat, Radauti soup. As for dessert, with Easter rapidly approaching, the Romanian Presidency introduced some of our favourite recipes, such as pasca and cozonac.
Romanian cuisine could be described, in quite simple terms, as nothing short of exceptional. What makes Romanian food truly special, almost like a testament to the country’s roots on the land, is the diverse blend of different dishes from several cultures with which it has come into contact, while maintaining its own character.