Finally found Romanian kitchens respecting their own cuisine. NOUA Bucătărie Românească (7 Popa Nan Street, 1915 house conversion) does hand-rolled mici with proper lamb-to-beef ratios. Zexe restaurants make sarmale (cabbage rolls) with crucial browning step most tourist places skip. Papanași dessert made with real Romanian cottage cheese instead of cheap substitutes.

Skip Caru' cu Bere tourist menus completely. Ask "ce aveți proaspăt astăzi?" (what's fresh today) at serious Romanian kitchens. Expect 40-80 RON mains at NOUA — Fair pricing for actual technique. Amzei and Herăstrău neighborhoods consistently deliver better options than Old Town traps.

Traditional țuică (Romanian plum brandy) selection matters here. Proper establishments offer multiple distillations from different Romanian regions — Maramureș, Transilvania, Oltenia varieties. Ask servers for recommendations based on palate — They actually know Romanian spirits heritage.

Look for kitchens making ciorbă de burtă (Romanian tripe soup) properly — Soured with vinegar, not citric acid shortcuts. Quality indicator for any Romanian kitchen's commitment level. If they rush this traditional soup, they rush everything Romanian.