It represents (symbolizes) Romania well positioned from a gastronomic point of view.

Crossing the mountains – the border between east and west, between Orthodoxy and Catholicism, between poverty and wealth – THE TOURIST will discover not only a rich and elegant land, cosmopolitan and with splendid traditions, but also an opulent cuisine, similar to the one in Transylvania, with some peculiarities: sweetened sauces and soups, pilaf piled with greens and paprika. And the wines in Banat are also abundant and special, and some even unique along the Danube. The red and white wine are the most common in Moldova Noua, originated from Radimna and Liubcova vineyards.

The Banat resident is not pretentious, he just wants to have a rich meal, to have a lot put together, not to miss anything, and the taste to be as natural as possible. Here, in the area, various nations and peoples have survived, and everything is borrowed. The German, Hungarian and Serbian influences are so strong, as it is not only that they influenced the Romanian cuisine from Banat, but also the cuisine from Banat had an influence on them, too.

Among the culinary recipes in the area of ​​Moldova Noua – the Danube Gorge we have soup (zupa) with noodles, cream, dumplings with plums, langos (fried dough) and papanasi (cheese doughnuts), fish dishes, winter holidays or Easter dishes.

Serbian cuisine is not absent from Banat’s gastronomy, as it is represented by fish dishes (eg Golden Cauldron, where the famous fish soup is prepared).