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Embark on a magical journey through nature, away from fast food, and discover the taste of basic, fresh, traditional, and efficient Romanian dishes. In Romania, the farmers culture is still very much alive, every family has a strong link with the land just like they did in Western Europe 100 years ago. In autumn, collecting and preserving of food for the harsh winter is the theme in each family. A stay in the countryside of Romania during the autumn will allow you to take part and experience the villagers' endeavor to collect the necessary resources as they brace for the long cold winter ahead.
You will be staying at friendly 3-star family pensions. 4 nights will be spent in Rasinari and 3 nights in Talmacel. Staying in the countryside, you will have the opportunity to be in contact with the friendly locals and experience their hospitality.
Arrival in Rasinari, a typical Romanian lively shepherd village, where you will be staying at a friendly family pension.
In the morning, you will be exploring the village and visiting cultural sites such as the village museum, the historic orthodox church and the poet Octavian Goga´s memorial house. Afterwards, you will walk to Trainei, a dreamy little village without roads. Along the way, you might meet and talk with friendly old people, some artists, and you also might encounter donkeys. The night will be spent in Rasinari.
You will be starting the day with a walk through the fields and over the hill to the Saxon village Michelsberg. There you will receive an introduction to the Saxon history and tradition and enjoy a good meal with a local family. Afterwards, you will visit the church in the village and take advantage of a magnificent view from the hilltop. You can also enjoy a walk through the orchards to the small town of Cisnadie. After a drink in a local pub, you will transfer back to Rasinari.
Sunday morning will be free with the possibility of visiting one of the orthodox churches in the surroundings. In the afternoon, you will visit the Astra Open Air Museum, the most elaborate scientific-documentary and technical collection archives, dealing with pre-industrial folk technology in Romania, which offers a brilliant demonstration of life and material continuity in this part of Europe. The night will be spent in Rasinari.
Monday will be all about excursions to organic farms around Sibiu. You will visit dairy farms, vegetable growers and a local beekeeper before transferring to the village of Talmacel. Dinner and the night will be spent in Talmacel.
The day will be spent at Dumitru’s gospoderia and Ana’s kitchen. They will show you how they produce all the food they need for the winter. You will learn how to prepare the traditional dishes like sarmale, zacusca and other kitchen secrets from Ana. The traditional peasant way of life has involved the maximum use of local resources for subsistence. In the Sub Carpathian region of Romania, fruits, especially plums, have been valued for their usefulness in supplying jam, dried fruit and brandy and they constitute a major resource. You will visit a local distillery, called cazan where you can taste the local tuica. The night will be spent in Talmacel.
During a pleasant stroll with a local guide around Sibiu, you will get to know the city center, as you visit the squares, the market and Biocoop, the first and only organic food shop in Transylvania. The afternoon will be free, so you can visit the Brukenthal Museum with a famous collection of Dutch and Flemish art. Dinner will be served at a traditional restaurant with live music in Sibiu. The night will be spent in Talmacel.
Being the last day, the program will depend on the preferred route to the airport or train station.
This tour will take place in Transylvania, around the city of Sibiu, where you will be able to walk along the paths of traditional music, culture, food and agriculture and you will feel like you are travelling back in time. You will find dreamy little villages, organic farms, local pubs, and a warm environment that will make this holiday unforgettable.
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Meals will be served at local restaurants and with local families and will consist of mostly regional and traditional dishes. During the autumn, collecting and preserving food for the harsh winter is the theme in each family. Fruit is stored in cellars and made into wine and schnapps; vegetables are preserved as delicious sauces and pickles; the pig is slaughtered and processed into sausages and hams. Because of the Orthodox Lent and other fasten periods, there are also vegetarian recipes.
The nearest airport is Sibiu International Airport (SBZ).
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