Romania Tours & Holidays

Health and Vaccinations 

There are no mandatory immunisations for travellers to Romania though you should be up to date with Typhoid, Tetanus, Polio and may consider boosters for Diphtheria and Hepatitis A. Please note we are not medical professionals and so we highly recommend you seek advice from your local GP or travel centre as to the correct immunisations and preventative treatments.  

Currency 

In Romania the official unit of currency is the Lei.   

To check out the latest exchange rate for the places that you are visiting you can go to www.oanda.com. 

Cultural Sensitivity 

On our tours we frequently interact with local people, each with their own distinct customs and traditions. We therefore ask you to be considerate and to treat them with respect. Your guides will be able to advise you accordingly.  

 In churches and cathedrals women should cover their heads with a scarf or hat, while men should take their hats off.  

 Language & Religion 

Romania’s official language is Romanian, an eastern romance language related to Italian, French, Spanish, Portuguese and Catalan. It is spoken by over 90% of the population and the most important minority languages are Hungarian and Vlax Romani. Being a secular state there is no official state religion, the dominant religious body being the Romanian Orthodox Church. Minority religions include other denominations of Christianity and a small community of Muslims, mostly of Turkish ethnicity concentrated in Dobrogea, and Jews.   

Time 

Romania is 2 hours ahead of GMT.  

A useful website to check the time zone differences is www.worldtimezone.com.  

Food and drink 

Romanian cuisine has no doubt been shaped by the many waves of different cultures to occupy and embrace the country: from the ancient Greeks to the Saxons and their Slavic neighbours. The beloved, de facto national dish is ‘sarmale’ (pickled cabbage leaves stuffed with a mixture of minced meats, rice and spices). Other popular dishes include: ‘Tocanita’ or ‘tochitura’ (meat stew seasoned with onions and/or spices) and ‘mititei’ (The ‘Wee Ones’ — small skinless grilled minced meat rolls/ sausages).

Most meals will come with a first course of soup ‘ciorba’ with a variety to choose from, from the popular meatball soup ‘ciorbă de perisoare’ to tripe soup ‘ciorba de burta’. Whilst around the Black Sea or Danube Delta, ‘ciorbă de peste’ (fish soup) made with local fish is a must. Although meat is heavily prevalent in Romanian cuisine, there are a few options for vegetarians, such as ‘ghiveci’ (vegetable stew featuring up to 20 vegetables), ‘muraturi’ (red peppers, green tomatoes, cucumbers, carrots, red cabbage or cauliflower that has been pickled) and polenta known as ‘mamaliga’ which features as a popular side dish.