Javier Ghoma at La Mama Acasă restaurant

For years, Romania has always had the image of a country with little tourism and unknown to the rest of Europe. Recently, its presence took a 180-degree turn, thanks to reports and mini documentaries that content creators have shared on the Internet. One of them is none other than Javier Ghoma, a Spanish tiktoker known in social networks for being the first in Spain to learn their language and teach part of their history and culture.

Last weekend, Javier visited La Mama Acasă, one of the two Romanian restaurants in Barcelona. Thanks to an impeccable kitchen service and a warm welcome from the waiters, he had the pleasure of tasting three of the most common dishes in Romanian gastronomy: Salata de Vinete, Ciorba de Burta and the traditional Sarmale.

During his stay at the restaurant, Javier wanted to delve even deeper into the secret of Romanian cuisine. Therefore, he interviewed Margareta Morosan, head chef at La Mama Acasă. Margareta delighted the tiktoker with her personal criteria and recommendations about the food most often ordered by diners. In addition to recommending to anyone who had not yet delved into Romanian gastronomy. A funny and adorable testimony, whose intention achieved the desired goal: to define the restaurant as an exquisite experience for the most selective gourmet.

The cuisine of Bucovina, a historic region located in northern Romania, is a fascinating mix of influences reflecting its rich multicultural history. This region, famous for its natural beauty and cultural heritage, has been influenced by various cultures over the centuries, including Hungarian, Slavic, Austrian and Ottoman traditions, resulting in a varied and tasty cuisine.

One of the most representative dishes of Bucovina is sarmale, a cabbage roll stuffed with minced meat, rice and spices, which is slow-cooked in a tomato and bay leaf sauce. This dish is emblematic at celebrations and family gatherings. Another favorite is mamaliga, a kind of polenta served with cheese, sour cream or stewed meat, accompanying many traditional meals.

Ciorbă de burtă (tripe soup) is another popular dish in Bukovina, especially in the cold seasons. This thick and flavorful soup, made with beef tripe and a mixture of vinegar and garlic, is comforting and is commonly served with sour cream and fresh bread.

In addition, colaci (braided breads) are an essential part of the festivities and are a symbol of the region's hospitality. The breads are baked with a special technique and are often accompanied by smoked meats or sausages, another local specialty.

Sweets also have an important place, highlighting the cozonac, a sweet bread filled with nuts, cocoa or dried fruits, which is served at religious and family celebrations.

In short, Bukovina's cuisine is a reflection of its cultural diversity, with dishes rich in flavor and tradition, which not only nourish the body, but also tell stories of past generations.

La Mama Acasă is a feast of flavors, colors and aromas that reflect the country's rich cultural heritage. This gastronomy, influenced by the traditions in the Bukovina region, is characterized by its diversity and the use of fresh, local ingredients. The beauty of Romanian cuisine lies not only in its dishes, but also in the love and dedication with which they are prepared. Therefore, Javier Ghoma concludes his review with a fascinating statement: if this is your first time at the restaurant, you will not only get to know Romania. But you will feel at home, and surrounded by the best assistance.

You can learn more about La Mama Acasă by clicking here.