Mămăligă
Traditional cornmeal porridge, often served as a side or base for toppings like cheese or sour cream.
Dairy
Romanian Cuisine Guide
Romanian Allergen Guide
What’s usually safe, what’s usually sneaky, and the exact questions to ask.
Typical structure:Soups (ciorbă) + grilled meats + hearty sides
Common “hidden” add-ons:Sour cream, egg yolk liaison, flour thickening (rântaș)
Often gluten-light:Many dishes rely on rice, cornmeal, and meat rather than wheat
Most common ask-first category:Soups and stuffed dishes (they vary by kitchen)
Fast safer pick:Plain mămăligă + grilled meat or veg (confirm sauces and sides)
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Dairy
Often Present
Dairy frequently appears as sour cream (smântână), butter, or cheese, especially in soups and as toppings or side servings.
Eggs
Sometimes Present
Egg yolks are sometimes used to enrich and stabilize soups, and eggs may show up as binders in fillings depending on the recipe.
Gluten
Sometimes Present
Many Romanian staples are naturally gluten-free, but flour can appear as a thickener (rântaș), in breadcrumbs, or via bread served alongside.
Fish
Rare
Fish is not a dominant ingredient in the featured dishes, but can appear in specific restaurant specials or sauces outside these classics.
Shellfish
Rare
Shellfish is uncommon in traditional inland Romanian classics; risk is mainly from mixed menus and shared fryers/grills.
Soy
Rare
Soy is not typical in these dishes; risk is mainly from industrial seasonings, marinades, or restaurant sauces.
Sesame
Rare
Sesame isn’t a classic staple in the featured dishes; it may appear in modern dressings or bread toppings.
Tree Nuts
Varies
Nuts are more common in desserts and some salads than in these savory classics; still worth asking if sauces or sides include nuts.
Peanuts
Varies
Peanuts are not typical in these dishes; risk is mostly from cross-contact (snack bowls, desserts, shared prep surfaces).
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Smântână (sour cream) added or served on top
Dairy can be present even when it’s not mentioned in the dish name or short description.
Found in: Soups (ciorbă), grilled plates as a side, mămăligă toppings
Egg yolk liaison (drese cu gălbenuș)
Egg is used to enrich soups and can be hard to spot from the menu title alone.
Found in: Creamy or “white” soups like ciorbă de burtă and ciorbă rădăuțeană
Rântaș (flour thickener) or breadcrumbs as binder
Adds gluten unexpectedly, especially in soups, stews, and stuffed fillings.
Found in: Soups, sauces, stuffed peppers, and some meat mixtures
Smoked bacon or smoked meat (afumătură) used for flavor
Changes the dish profile and may introduce allergens via seasonings or processed ingredients.
Found in: Sarmale, beans/stews, soups and broths
Seasoning mixes or bouillon cubes
May contain traces of gluten or soy depending on brand and kitchen practice.
Found in: Soups, meat mixtures (including mititei), marinades
Sarmale
Cabbage leaves stuffed with seasoned meat and rice, simmered slowly, often served with sour cream.
Dairy
Mititei
Skinless grilled meat rolls seasoned with garlic and spices, commonly served with mustard and bread.
Gluten
Ciorbă de burtă
Classic sour tripe soup, usually enriched with sour cream and egg yolks, often served with vinegar and garlic.
EggsDairyGluten
Ciorbă rădăuțeană
Creamy, sour chicken soup often thickened and enriched with sour cream and egg yolks, flavored with garlic and vinegar.
EggsDairyGluten
Ardei umpluți
Stuffed Peppers
Peppers filled with a savory mixture (often meat and rice), then baked or simmered in sauce.
EggsDairyGluten
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and Romanian.
English
- Does this dish contain wheat flour, breadcrumbs, or any gluten-based thickener?
- Is the soup finished with sour cream or egg yolk?
- Can you serve it without sour cream, cheese, butter, or cream?
- Do you add egg to the filling or sauce (as a binder or to enrich it)?
- Is any seasoning mix, bouillon cube, or marinade used that could contain gluten or soy?
- Is bread served by default on this plate, and can it be removed?
- Is the grill/pan shared with breaded items or dishes containing flour?
- Can you confirm the ingredients of the sauce served with this dish?
- Could you prepare a simple version: grilled meat/veg with plain mămăligă and no sauce?
- If you’re unsure, which dish here is the most straightforward with the fewest ingredients?
Romanian
- Conține acest fel făină de grâu, pesmet sau alt îngroșător cu gluten?
- Ciorba este dreasă cu smântână sau gălbenuș de ou?
- Se poate servi fără smântână, brânză, unt sau frișcă?
- Adăugați ou în umplutură sau în sos (ca liant sau pentru a o îmbogăți)?
- Folosiți mixuri de condimente, cuburi de supă sau marinade care ar putea conține gluten sau soia?
- Se servește pâine implicit la acest fel și o puteți scoate?
- Grătarul/tigaia este folosit(ă) și pentru produse pane sau cu făină?
- Puteți confirma ingredientele sosului care vine cu acest fel?
- Puteți face o variantă simplă: carne/legume la grătar cu mămăligă simplă și fără sos?
- Dacă nu sunteți sigur(ă), care fel este cel mai simplu, cu cele mai puține ingrediente?
Menu Glossary (Romanian)
Common menu words to help identify ingredients and allergens.
smântână= sour cream
Dairy product, commonly added to soups and served on top of dishes
brânză= cheese
Dairy; often served with mămăligă or as a topping
unt= butter
Dairy; may be mixed into sides like mămăligă
lapte= milk
Dairy; may appear in sauces or kitchen preparation
ou= egg
Egg; can be used as binder or to enrich soups
gălbenuș= egg yolk
Egg; commonly used to finish certain soups
albuș= egg white
Egg; sometimes used in batters or binding mixtures
făină= flour
Often wheat-based; key gluten risk in sauces and thickening
grâu= wheat
Primary source of gluten; relevant for flour, bread, and breadcrumbs
pesmet= breadcrumbs
Gluten risk; sometimes used as binder in fillings
pâine= bread
Gluten; often served by default alongside soups and grilled dishes
rântaș= flour roux thickener
Often wheat flour; hidden gluten risk in soups and stews
afumătură= smoked meat
Can introduce processed ingredients; ask about seasoning mixes if sensitive
oțet= vinegar
Usually safe; commonly served with soups like ciorbă de burtă
Frequently Asked Questions
Often it’s lighter on wheat than many cuisines, but gluten can still appear in bread served by default, flour thickening (rântaș), or breadcrumbs in fillings. Always confirm preparation details.
Related Guides
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