A culinary itinerary that takes you through the most authentic tastes of the south – between the Danube, hills, and villages with stories\r\n\r\nIf you truly want to get to know Oltenia, start with the food. This region thrives on strong flavors, old recipes, and long meals. The fish from the Danube, the wines from Dragasani, the figs from Svinita, and the brine stews cooked on the stove tell more about Oltenia than any tourist guide. \r\nSo, we've put together a culinary route for foodies, the curious, and gourmands — from south to north, with stops that will make you forget about dieting.\r\n\r\n---\r\n\r\n## The Danube – brines, fish, and stories\r\n\r\nIf you want to start with something memorable, begin at the Danube. In the villages between Drobeta and Eibenthal, every household has its own variant of brine, and the smell of fish grilled over coals is practically a calling card of the place.\r\n\r\nYou can taste an authentic brine stew – fresh fish, roasted peppers, and a tomato sauce that brings everything to life. Further west, in Eibenthal, the Czech community surprises you with local smoked meats and craft beer served with that simple smile of people who know how to live well.\r\n\r\nTo try: carp brine stew, beaten roe, smoked fish on beech wood \r\nIdeal season: spring and summer \r\nLocal event: The Czech Festival in Eibenthal (August)\r\n\r\n---\r\n\r\n## Horezu – where pottery meets cuisine\r\n\r\nHorezu is not just about crafts, but also about food made with care. In the local guesthouses, you'll find thick soups with lovage, slow-cooked stews, and sweet breads that smell of childhood. Everything is served, of course, on hand-painted clay plates – culinary art in the most literal sense.\r\n\r\nIf you come in the summer, catch the “Cocoșul de Hurez” Pottery Fair: a combination of festival, market, and open-air picnic.\r\n\r\nTo try: meatball soup, beef stew, walnut sweet bread \r\nIdeal season: May–June \r\nPro tip: many guesthouses offer a daily menu cooked in the yard – ask the hosts for something “from the garden”.\r\n\r\n---\r\n\r\n## Svinița – the village of figs\r\n\r\nAt first glance, Svinița seems like a quiet village on the Danube Gorge. But in September, it transforms into the capital of Mediterranean desserts: figs. \r\n The Fig Festival brings together locals, tourists, and producers from all over the area. You'll find jams, pastries, wines, and even savory dishes with figs – surprising, but delicious combinations.\r\n\r\nTo try: fig jam, fig jam with lemon, local wine \r\nFun fact: the fig trees in Svinița grow thanks to the warm microclimate, unique in Romania \r\nIdeal season: September\r\n\r\n---\r\n\r\n## Drăgășani – wines, vineyards, and stories\r\n\r\nIf you are a wine lover, Drăgășani is a mandatory stop. Avincis, Stirbey, and Bauer wineries offer tours, tastings, and stories about the grape varieties that define the area – Crâmpoșie, Negru de Drăgășani, Tămâioasă Românească.\r\n\r\nThe landscape is superb: green hills, red sunsets, and a tranquility that makes you forget that phone notifications exist.\r\n\r\nTo try: winery tasting, local cheese platters, homemade bread \r\nPro tip: many wineries also offer accommodation – book in advance for autumn weekends \r\nIdeal season: September–November\r\n\r\n---\r\n\r\n## Călimănești-Căciulata – relaxation and gastronomy\r\n\r\nAfter the journeys and tastings in the south, Călimănești-Căciulata is the perfect ending: a combination of relaxation and good food. \r\nHere you can alternate thermal baths with a traditional meal: fresh trout, sarmale with polenta, apple and honey pies. \r\nIn some hotels, you'll even find menus inspired by monastic cuisine – simple, yet surprisingly refined.\r\n\r\nTo try: fried trout, sarmale with sweet cabbage, apple pie \r\nIdeal season: all year round \r\nExtra tip: look for guesthouses that serve local breakfast – honey, cheese, homemade jam.\r\n\r\n---\r\n\r\n## The gastronomic route of Oltenia\r\n\r\nThe gastronomic route of Oltenia is an invitation to discover the region through taste. It's not a quick tour, but a slow experience – a succession of meals, stories, and people. \r\nFrom the fish in Clisura to the wines of Drăgășani, everything has a common thread: authenticity. \r\nIt's the kind of journey you take without checking your GPS too often. You stop where it smells good and where someone invites you to the table.