The village in Romania that attracts tourists from all over Europe and beyond. People come here in large numbers for the traditions, delicious food and dreamy scenery. The locals have also started preparations for Easter.
The Romanian village that foreign tourists love
In Timiș county, Margina commune, is the village of Coșteiu de Sus, a picturesque settlement that gathers hundreds of tourists from all over the world. During this period, the locals have already started preparations for Holy Easter, charming those who arrive in the area.
People are attracted by the hospitality of the villagers, as well as the delicious traditional dishes and the dreamy scenery. Tourists from Austria, Germany, Belgium or across the Ocean also come for the chain of wooden churches from the 18th – 20th centuries in Margina, Breazova, Bulza, Coșevița, Coșteiu de Sus, Groși and Nemeșești.
Also, another tourist attraction is the Izvorul lui Miron Monastery. Tourists do not overlook the Sintești Village Museum either. Here are housed old documents of the personalities of the area, musical instruments once used in big celebrations, popular ports and much more.
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The guests who arrive in this place from Romania have the opportunity to hike with horse-drawn carriages through the centuries-old forests. At the same time, tourists from all over the world can go by bike to the Mureș Gorge, the Şopot Waterfall from Pietroasa, to the rose plantation of the Grecu family, to the lavender fields, to Dumbrava or to Pietrele Cohului. There is even a Sphinx near the village of Crivina de Sus.
The delicious dishes that tourists enjoy
Tourists are delighted with the dishes specific to the area, such as lamb soup and delicious sweets. “Tourists come from the country and from abroad. I really like fasting foods, greens. We recently organized the first Lent brunch with Lent soup, salad soup, nettle soup, leurde pasta, mushroom meatballs, soy meatballs, soy stew.
As sweets we prepare cakes with broth, with apples, fluffy pancakes with mineral water with jam. The water in the village has gold particles, after a borehole was built for sewage and they reached a water table rich in gold particles. I make the sarmales with pumpkin flour.
We grind the pumpkin seeds through a grinder, and we put the flour in the fried onion, we fry the crusts of bread and chop it very finely, then I add pepper, salt, rice, thyme. Instead of meat, I put pumpkin flour to bind the composition.
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I come from a Slovak family, where I had a different kitchen, but my mother-in-law taught me. Among the Slovak dishes that I like and that I prepare are: cheese dumplings (halustii), steamed doughnuts, potato soup made with milk and cream. On Easter, I don’t eat lamb, but I cook. I make lamb soup, lamb roast, sarmales, pork and chicken roasts”revealed Emilia Popa from Coşteiu de Sus, according to Agerpres.
