Time Out says
Posted: Sun Oct 28 2012
We have to thank Valentino and Maria for opening the first traditional restaurant from their country in Barcelona. Romanian cuisine is very diverse, with Balkan influences as well as from neighbouring countries such as Germany, Serbia and Hungary.
You can become familiar with this wealth of flavours at Crama Drácula, where they’re dedicated to bringing Romanian specialities to your plate. Among the meats are Sibiu salami, smoked pork tenderloin, gypsy sirloin and boar’s head. Among the cheeses are Romanian telemea sheep’s and cow’s cheese, and smoked Cascaval, which they also served fried.
The sarmele – cabbage stuffed with ground beef – is probably the most typical dish, but also representative is the mamaliguta – a kind of polenta served with different cow’s cheeses and smântâna (pasteurized cream).
This warm tavern also serves fish, such as trout stuffed with vegetables, pickled or fried, and some accompanied with mamaliguta. There is also a wide range of grilled meat. They boast an extensive selection of Romanian wines – let them advise you if you’re not familiar with them – and after-dinner tipples including tsuica, a plum liqueur, to round out the dining experience that’s nothing like what Bram Stoker wrote about.
Crama Dracula Provença, 18
- Venue phone:
93 410 18 92
- Venue website:
- Opening hours:
Tue-Sat 1pm-5pm; 7pm-11pm; Sun 1pm-6pm.
Entença, Hospital Clínic (M: L5), Tarragona (M: L3)
- Provença, 18
- 93 410 18 92
- Provença, 18
- Crama Dracula