The Suru Chalet is definitely our favorite chalet in the Făgăraș Mountains and with good reason: very nice hosts, always friendly and smiling, excellent accommodation, clean and comfy, delicious food, kids friendly place, a perfect view, and small enough to feel like you’re actually visiting your family. We’re visiting this place at least once a year because of all the reasons above, but also because it’s quite close to Sibiu and easy to reach for us. This year we went up there again to spend a sunny and warm September weekend with friends, while helping in preparing a dinner with ingredients found mainly in the mountains area.
Now that the wonderful 2019 European Region of Gastronomy year has begun in Sibiu, let me explain some words that we frequently use in our relationship with food. I will firstly answer the following questions: What exactly does gastronomy mean? What does Slow Food stand for? Why should we eat locally? On the other hand, what is the New Transylvanian Cuisine? Let us take it gradually and see how all of these matters provide value to us here in Sibiu, in 2019 the Year of the European Gastronomic Region.
Since I wrote about our 2018 travels outside of Romania, it seemed legit to offer Romania its 15 minutes of fame and have a summary of the places we checked out in the country last year. We’re mostly traveling around the country during the weekend, except for a more extended seaside trip and a 4 – 5 days hiking trip.
At a first sight, Roșia Montană is just another typical Transylvanian village. Set at a base of the Apuseni Mountains, with picturesque views and beautiful architecture (but with houses that do suffer from degradation), with a mixture of different nationalities living in it, with traditions and a feeling of time standing still.
Mid September – still summer temperatures and sunny in Sibiu, still plenty of tourists taking photos of our medieval old town, still the main squares of the city bustling with concerts, outdoor events and a big crowd. And somewhere on the Mitropoliei Street, right next to the Big Square (Piata Mare), at Jules Bistro, in their summer garden, a handful of well known Romanian chefs from all over the country get together for 3 full days to bring gastronomy to a next level.
At the beginning of September we took over the Suru Chalet in the Făgăraș Mountains and turned it into the headquarters of one of the coolest events we have been to this year. The 3 days spent there evolved around a old shepherd’s recipe that takes a lot of time to prepare and a lot of team work to get to the final result.
If in the first years of organizing Transilvania Gastronomică the aim of the organizers was to connect the restaurants of Sibiu to the small local producers of the county and to create and bring to life the concept of the Transylvanian New Cuisine, this year they dare to take this September 3 days event one big step further.