IN BREVE
- From September 14 to 20, 2026, the first edition of Bucharest Food Week will take place, involving over 100 restaurants and venues.
- Restaurants will offer fixed-price menus in three tiers: 69, 119, or 189 lei per person, with bookings available on the official website.
- Special events and wine masterclasses will enrich the program, including a grand finale on September 19 and 20.
- The initiative aims to explore Bucharest’s gastronomic scene through an urban itinerary and diverse culinary offerings.
- Participants include well-known names such as Kané-New Romanian Cuisine, WineOut, and Lovin’ Winebar & Bistro.
Bucharest tells its story through food. From September 14 to 20, 2026, the Romanian capital will host the first edition of Bucharest Food Week, a city-wide event involving over 100 restaurants, wine bars, cafes, bakeries, and cocktail bars.
For one week, participating venues will offer specially created menus, limited edition products, masterclasses, and events dedicated to food and wine pairings. The initiative is organized by Călătorii și Farfurii and the booking platform ialoc.
THREE FIXED-PRICE MENUS
The mechanism of Bucharest Food Week is simple. Each participating restaurant will serve a complete fixed-price menu, choosing one of three tiers: 69, 119, or 189 lei per person. The offerings will be available at the usual locations and during regular opening hours.
Reservations will be made through the official Bucharest Food Week website, while payment will be made directly at the restaurant. Drinks and additional orders remain excluded from the indicated price.
Alongside the menus are the Food Week Specials, creations available only from September 14 to 20 at cafes, bakeries, pastry shops, bars, and venues without reservation requirements.
WINE, CHAMPAGNE, AND PAIRINGS
Wine will play a far from marginal role. The program includes a pairing masterclass led by Radu Dumitrescu and an introductory session on Champagne with Cosmin Udrea. An in-depth look at artisanal Romanian cheeses and their pairings is also planned.
Among the collaborations already announced is the dinner between Soro Lume and Bistro de l’Arte, supported by Charles Heidsieck. Also on the calendar are the DeSoi-Cupaj and Noua B.A.R.-Taste of Transylvania events, both linked to Carassia, a Romanian producer of traditional method sparkling wines.
The program will culminate on September 19 and 20 with Le Grand Final, a closing event whose international guests are yet to be announced. According to the organizers, it will be a format new to Romania, featuring leaders from the global restaurant and hospitality industry.
BUCHAREST FOCUSES ON FOOD AND WINE TOURISM
The festival involves very different addresses: from new Romanian cuisine to Asian, Mediterranean, and contemporary offerings, as well as steakhouses, pizzerias, bistros, and wine-specialized venues. Names include Kané-New Romanian Cuisine, NOUA. Bucătărie Românească, Tasting Room by Ethic Wine, Bruma Coffee & Wine, WineOut, and Lovin’ Winebar & Bistro.
More than a festival concentrated in a single space, Bucharest Food Week presents itself as an urban itinerary. A model designed to bring the public directly into the venues and transform the capital’s gastronomic scene into a destination to be explored, one table at a time.
