This Is How Transylvania Eats!! Ultimate Sibiu Food Tour!!

This is Sibiu, one of the best preserved medieval cities in all of Transylvania. It was a fortified Saxon city. As you can see, beautiful architecture all over the place. It is Saturday in summer. It's market day. We're gonna go visit the markets. We're gonna eat the food. We're gonna experience the people, the food, and the culture. Let's go. So we made it here to the Peasants' Market. This is a massive flea market. They got everything. They got honey, cheese, fruits and vegetables. I think there's also clothing as well. We're gonna walk around, see if we try anything. Beautiful day, 75 degrees and sunny. Hello. Everything good? No, no. Why? This is for men. Try it on, look at this. This is like traditional clothes. Romania, this is dope. What's this? Palenka? Why would he do that to me? I don't have food in my stomach yet. Yes, he does. I love this guy. Tell me about the honey. Is this your family business? Yes, it's my family business, yes. Wow, wow, so what do we got? We have fine honey, we have acacia flowers, we have lindy flowers, summertime. Would you like to taste it? Yeah, I would love to taste it, for sure. And look, I love this. That's the honeycomb. The honeycomb. We have from acacia flowers here. Had a taste of palenka, right? I just had palenka, yeah. It looked like wine, but he's like strong palenka. Oh, this is like real honey, look at this. Yeah, this is real honey. And I heard that Sibiu has the best honey in the country. Yes, it is, it's very nice. Would you like some? Oh my gosh, that is amazing. Mm, not too sweet, nice and thick. It's rich in vitamins. The fine honey is one of the best that we have. The fine honey is really one of the best. Wow. And then we have acacia flowers. So what's the difference? I mean, it's just the different flowers, different flowers. And we go with the bees all around the country. Go with the bees all around the country. Wow, this is incredible. This one is the finest one that we have. That's like the best honey I've ever had in my life. I've had a lot of honey. Oh my gosh, that's amazing. That's candy. I feel like a child again. That's honey candy. Yes. So Sara, tell the viewers here, where are we right now in Romania? We are in Sibiu, in a very beautiful market here. It's a very big market that is here every Saturday. And there are people coming all over the Sibiu, near Sibiu, and they present the products. They are homemade, they are very nice, like organic products. When you come to the market, you must visit Sara. She's amazing. Great honey. This is real life, guys. The real locals. You know, this is not a tourist spot. This is a Saturday market, and this is where you're gonna find the real good stuff. We're looking for cascaval de saliste, which is a cheese. It's a cheese from here, from Sibiu. Wow, this one looks amazing. It almost looks like feta. Is this cascaval de saliste? No, this is the Deutsch, no Italian? That looks like feta. She's gonna let me try, she's gonna let me try. It's gonna be salty, I think. Oh my gosh, that is so fresh. It all crumbles, not too salty. That is amazing. This one's a little more feta style. Oh, okay. This one's gonna be creamy. Whoa, that one's amazing. It's like pure cream. So good, so good. I can sit here all day and just eat, but it's a lot. Incredible cheeses, she also has sausages, but that's the other one. That's the one that's, I've only seen that in Transylvania. Well, also I saw in Bucharest. What's the name? Musk. What's musk? It almost looks like a ham. This is like jerky. It's so juicy, nice and fresh, still a little cold. Oh, this is her farm. Yeah, she produces all this? It's incredible. Okay, how much for one of these? Let's try. It's 130 per kilo. It's like delicious jerky. Not peppery at all. And that's pastrami of like, oh my gosh, look at that, look at that, that's pastrami. They're real nice. Romanian pork jerky. Oh, here's the pastrami. Look, it's gonna be meaty, a little ginormous because of the fat right there. That's so good. Fresh, it's dense, it's juicy, a little peppery. The juice. Over here we have some bread. Wow, the sun just came out. Look at this incredible bread. Hello. So which one do you think I should try? Which one should I buy? With oil? Onion. Onion, onion, onion. Okay. It's smelly. Oh, it does smell like onion in there. Okay, how much is it for this one? 21. 21, so that's roughly like four euros. Yeah, four euros. 21. Thank you. What's your name? Denisa. That's Denisa. She sold us this incredible bread. Look at that bread. All right, so I'm gonna open this in half. I'm gonna show you. This is bread with onion. Oh wow, look, throughout the whole thing. You can see the onion in there. Beautiful. Get a piece of this. I'm hungry. Mm. Very tasty. Mm. The onions throughout. It's almost like caramelized onion, but then a super fluffy inside. And the outside, incredible crust. Very authentic. You can pair this with cheese, salami, maybe some wine. Wow. Hello. Do you have a salami to serve you? You do? Okay, great. That's it? Make sure you mix. Here we go. Mm. Oh, that's good. It's dense. A little peppery. Oh, there's a unique flavor in there. But I think you have to pair it with the bread. It's almost like a super dried one. By the way, the bread with the onion in it, never had this experience, but it's like a caramelized onion inside. Oh, that's cow right there. Oh, pastrami de vita. Pastrami. Pastrami, no pastrami. And this one's like a spicy one. That looks good. Thank you. Cheers. Cheers, cheers, thank you. What is this one? Thank you. It's a pie. La cinta de casa. What should I try? What do you recommend that I buy? This one? Or is there a specific one? The French decaf, the eclair. The eclair. Okay, so what is this one called? This is creme schnit. Creme schnit. Yeah, it's like a millefeuille. Yeah, like a thousand layers. Thousand layers, yeah. Pastry cream, these are eclairs, and this is a traditional pie with apricots. All right, so for the eclair, this is like something I have to do by hand. There's like no other way. What is an eclair? Well, it's obviously French, but it is choux dough, and then they fill it up with cream, and then they put other toppings on top. Oh, I love this. Check this out. I love this country. Man, they always do it right. You got chocolate. You got the cream throughout, and then you have the incredible choux dough. I love it. And the bottom, it's like a nice crust inside. It crumbles. Oh my God. Eclair might be my new favorite dessert. Wow. Alina's amazing. She makes all this herself. Okay, this is the apricot cake. Look at that. It's the cake on the bottom, and you have the cream on top. The apricot. I don't know what else to tell you guys. I love sweets. So you have this like meringue on the top. Beautiful meringue, and you have the apricot throughout, super fresh, and the bottom, you have the cake. Must try this. And now we're gonna try the 1000. So you see, like so many layers. Usually made from filo dough. I don't know exactly if they do it like this here, but you go like that. Oh my gosh, look at that. It's incredible. It reminds me of like cereal, you know? How it's like flaky. That's a whipped cream dream. Oh my God, it's so good. So this is your business, right? Yeah, this is my business. So how long have you been making? For eight years. Eight years, wow. And Sibiu, what can you tell the viewers about this city? It's a small city, but beautiful. I like it. It's quiet, not very crowded, but in the summertime, there's festivals, pretty much anything you want. I need to try one of those later though. All right, everybody's so friendly here, by the way. This is a great market. And we have over here, Mariana. She's over here. Look, look, no sugar in her cakes, no sugar. Right, Mariana? Yes, no sugar cookies. No sugar. With sweetened stevia and agave syrup. We make portocalopita, it's a cookie specific of Greece. This one, it's with orange juice. And here we have brownie with raspberry and walnuts, brownie with strawberry and chocolate, and banana bread with walnuts, without milk, made with walnuts, coconut flakes. And here down, we have our cookies and our corns. Oh, and you have your family here? Yes, that is my family. I have three boys. She has Rares. Rares, Tudor, and Phillip, yes. And my husband is Dennis. Like my brother. We love you, Dennis. And here we go, the incredible banana cake. Look at that, nice, fluffy banana. Banana every day. This, with some ice cream? Yeah, yeah. Super. We have also a bistro in the center. Thank you, Mariana. Thank you so much. Blueberries, wow. So I'm just gonna try some fresh blueberries from Romania. No, they are so different from what I have in America. What are we eating in America? This is amazing. Why are they different? Because this is organic, it's fresh from the ground, from her farm. And this is wild? Yes. Wild blueberries, she said. Yes. Oh, wow. Look at that, look at the difference. That's like farm, this is like. This is from farm, this is wild. All right, here we go. No comparison, way juicier. Oh, they pop. They're like blue gushers. Oh my God, it's so good. So 35 lei for a kilo, not bad. Seven euro for a kilo of wild blueberries. What's your name? Adela. Yes. Adela. And you from Sibiu? From Curarului. Okay, so nearby. It's here close to Sibiu. Boysenberry, never seen this, it's like a clear berry. Boysenberry, it's German. Okay. It's a little acidic, a little sour. Sour berries, I prefer the blueberries, the wild blueberries. This is Olbota. We're looking for a cascaval salis. Cascaval salis? It's a cheese. No. No, okay. It's a type of cascaval. Okay. We don't have that type of cascaval. Okay. We only have different kinds. Okay, these are the kinds? Okay, so these are all different kinds. Cascaval, which is the cheese. Okay, so these are trout fritters. Yes, yes, yes, yes. It's gonna be amazing, look at that. Oh yeah, that's gonna be good. Do you eat it just like this? Yes, yes, yes, yes, yes. This is very nice. It's not poison. Yeah. You know what, it reminds me of cod fritters. Yes, it's original form is in mountain. Okay. So they have a trout farm. That's amazing, dude. You're welcome. All right, so this is trout tartare. I can't wait. Oh my gosh. It's everything I want. Oh, trout's one of my favorite freshwater fish. Mm, it's crumbly. The fish throughout the whole thing, but it's also full of, there's red peppers, there's dill, all this with some bread, some white wine. This is too good. So much cheese. And that's it, guys. By the way, it's set to 2 p.m., but it's 1 p.m. and literally the entire market's packing up. They're all out of here. Let's see if we find anything else on the way out. Look, look, over here, this looks like a lot of pork stuff. We already walked through here earlier, but I mean, this is it, guys. Remember, Saturday morning, get here early. Opens around eight, nine in the morning. Get here really early. Look, so they have nectarines. These are real nectarines, not the stuff that we see in America that are massive. Look how small it is. Two cans. To start? Two cans. Here we go. Yo, it's the juiciest nectarine of my life. Mm. Oh, it just like juices out. It pops. There's nothing like having real fruit from the ground, farmers. Mm. She wants me to try a bunch of cherries. Or you, Nate. The cameraman has to eat. I translated that. Guys, I would eat this all day. She's too kind. You know, when I travel, I don't like to just only stay in the big cities. I like to go out and explore the smaller communities, small towns. That's where the true people are. Locals, you know, community. And that's why I rented this car with Car Rental Bucharest. I mean, it gave me the opportunity to explore the way I like to explore, which is independently, you know, Google Maps, the open road, the mountains. And that's why I get to go to this amazing festival. Wow. Here we go. I'm here deep in the mountains, in Romania, at a traditional festival. This is incredible. I'm gonna show you everything. The people, the food, and the culture. This is so cool. Gura Riu Lui. Amazing. Extremely fortunate to be in Sibiu this time of year. It's only this weekend once a year. As you can see, it's a huge crowd of people in front of the stage, and it's nonstop different performers. So I think there's like different groups. You know, over here, there was this dancing. The next one, the lady singing. The other one, the guy was singing. So many different groups that you can see in the back. It's like a lot of people here. It's a mix of like kids, teenagers, adults. So different times of the day. And we're here, like, we got here at 6 p.m. Over here, you can see a lot of smoke. That's like grills. There's a lot of street food. So we're gonna walk around, see if we eat something. Wow, it's so beautiful. And just to be out here this time of year is the best. Summer in Romania, in the mountains, nice and cool, good food. Let's go. In front of me, her name's Sylvie. She's the organizer of the event. We're gonna try to talk to her right now. George, George, George. So tell me, what is the hat called? Palaria. Sherpar. Sherpar, it's the belt, Sherpar. Keptar. Kamice. Kamice, yeah, kamisa. Kamice. Izmene. Sandale. Do you speak Italian or no? No. No, no. But you speak English. No, no, no, no, no, I speak French. Yeah, you speak French? Yes. I speak with you now. Oh, yes, yes. And where are you from? We are a small group of traditional musicians. Yes, yes. As there is in France and in other European countries, maybe in the United States as well. Yes. We are very, very, the truth. We are the truth. The truth. That's it, that's it, that's it. I was a dancer. I really like music, dance. Schnaps, man, schnaps. Oh, man, palenka, palenka. It's a must. I would like to drink some palenka. No, that's for the throat. It's good for the throat? Yes, yes, because I have problems with my throat. Oh, yes? That's important, that we are traditional, traditional, a traditional group. And our group is called Flore de Bujor. Flore de Bujor. Okay, so it's different groups. Exactly. And this festival started in 2004. That's my idea, 2004. Your idea? His idea. Wow, it's getting faded. I love this guy. So, Silvia, are you from this village? Yes, my father was born here. So, for me, it's like the second house here. And from 22 years ago, I organized every year in first weekend of July, traditional festival here, where we can present the dancer, the music, and the tradition of our gastronomy here. Because the people who come here in this festival, they can eat and to try our traditional food, like mamaliga, like boules, it's called, like mamaliga with cheese. And, of course, sheep stuff. Stomach. Yes, because here, the people usually have many shepherds. So, up on these mountains, it's many place when the people from this village have like thousand shepherds. So, our dancer and our color of the custom, black and white, it's special for this region, for Martinimia Sibiule. And in Guraru, I think, because it's this festival every year, we can present just traditional dances and music. So, first day, like today, is just traditional group. And tomorrow, you can see my professional group with different dances from different region of Romania. We must come in this festival every year because my father was born here, my father was founded in the professional group. And every year, they close this festival. This is it, we got some street food, Romanian street food. I can't wait. Look at that, some boules over here. Look at the meat, look how juicy that is. That's boules, that's like a massive boules. Who's recommending which one? Oh, that's balmos, balmos. The ribs, man, look at the fries. I'm starving, what are we eating? I have no idea what I'm going to eat, but it all looks so good. What is that, some fried fish? Fish. Oh, man, the roasted red pepper looks amazing. Wow, the sausage too, so juicy, but the meat, the meat is the best. All right, so my man here is going to make me a special plate, a little bit of everything. Okay, so right there, we got some pastrama. I think he's going to put some meat in there as well. Look, he's going to grab some meat. This looks the best, this boules. I give you one. Okay, so one boules, not two boules. And this is Romanian street food. My favorite is the meat. We got the pastrama. I love that cured pork. And then we have the boules, so good. Cheesy inside, polenta, the best. I'm going to go over here and start with the meat. Cut some of this off. Mm, the mustard, so juicy, so flavorful. Mm, nice and tender. It is the best thing on planet Earth, you guys. I love this about the Balkans. Every country does it a little differently. This one, nice spices, super juicy, fresh beef. All right, next up, we got the pastrami. Oh, that one just fell apart. Oh man, this is going to be the best one we've had. Look at that, nice cured pork, a little salty, super juicy. I love dipping it in the mustard. Mustard's my favorite thing on planet Earth. Team mustard, not team mayo. Oh my God, that was so good. The boules, look at this. All right, let me cut this in half. Show you what this looks like. Look at that, super cheesy in the middle, nice polenta. This is roasted on a grill. Try this one too. Woo, that's hot. All right, here we go, the boules. Can't wait. And then it also came with the sour cream. Oh, that's some good stuff. Oh my God, it melts in your mouth. Oh, the polenta. Okay, this one has the freshest cheese I've had. Think that's what makes the difference here, Nate. The fresh cheese inside, super soft polenta. Get some of that sour cream on top. Dude, it crumbles, nice little smoky because it was grilled. Why does this country make me so happy? So my friend just threw me a pork dish here. It has cabbage. It looks like some red pepper, roasted red pepper on top. Oh, I love this. Almost like a stir fry mixed with pork. Mm, the roasted red pepper. I love it. It's one of my favorite vegetables. Oh, that's heaven. So you say to do it with the hands? Okay, we'll do it with the hands. Look at that, look at the cheese. I love these people. It's like Romanian arancini. This is way better than arancini, sorry. Super. You filled me up. And of course, the country that consumes the most alcohol in Europe, we have to have a beer. My man, I'll take a beer. Yes, thank you. Thank you so much. Hey yo, two euros for this beer. This is great, man. This is life. Being in the middle of a festival in the mountains in Romania, when I look on the map, I'm like, I can't even believe I'm here. How many beers are you getting, bro? You drank that that fast? What happened here? No, one, one. One. One special thing about Romania, tell me. I don't know. It's a very beautiful country. That's it. Man of few words. I'm from Miami. Yeah, yeah. American. Alligator. Huh? Alligator. Alligators. Yeah, yeah. We're full of the crazy people. Florida, we're wild. Hey, thank you. Thank you. You have a beautiful family. Thank you, thank you. Thank you, guys. I love your country, guys. We're Transylvanian here, huh? All right, so over here, we have so many different things. This is like jams. We have some cherries. This looks like probably palenca. Yeah, this is palenca, no? Cherry, peach, you know? Suica. Suica? Suica, yeah. Suica. What's this one? Placita cubicita. Oh, yeah, we got placita, yeah. Yeah, but it's different. No, with a prune on it. All right, we're gonna try some suica. Suica. All right, so let's see, let's see. So this is suica. Ooh. Oh, she wants to get me faded. Grande, grande. And now eat the shot. You're like my grandmother. She's serving me a lot of alcohol. Ah. All, all, all. Yeah, exactly. Woo. Placita. No, I have to try her placita. This is from homemade. I love the placita. It's an amazing cake. It's like a sponge cake. You got cherries, sugar on top. It's so good. That's good placita. No, I love how spongy it is. Yeah, probably best thing to do is put some ice cream on top if you're a kid, but if you're an adult, dip it in some alcohol. And over here we have cheese. Oh, whoa, whoa, whoa. What is this? I've never seen this before. This has to be just fat. It's sloi de guai. Oh, so mountain. So mountain cheese? Oh, they crumbled. Oh, yeah, yeah. Molto buono. Let's try this. It's not bad. It's like nuts. What an extremely diverse flavor. Very earthy cheese. I love it. E muchumesc. Now here comes all the souvenirs. Look, look, look. This is what I was looking for for my kids. Come here, come here. It's so nice. Look at this. For my daughters. What do you think? For me? For men? Wow. Placenta Nutella? Da, yes. Da? Can I see it? Yeah, I'll buy one. Oh, this is different. I've never seen this. So it's like placenta with Nutella inside already? Okay. This is a different type of placenta. Unique. So it's more like a bread that's stuffed with Nutella. Now I'll tell you, my kids will love this, guys. Oh, wow. My childhood in a bite. To all my Venezuelans and Italians, I know you know what I'm talking about. You guys love Nutella. It's like a heartbeat. Beep, beep. If that buys me happiness, forget Nutero goods. So good. What a nice snack for two-year-olds, guys. I'm happy now. This country makes me so happy. So there's two sections to this festival. The part's more traditional with traditional food, the dancing, the folklore. And then next to it, you have this area that's more like a carnival. So you have rides, but you also have some street food. See a lot of people grilling stuff over here. Cortos Calax. I love that. The chimney cake. And over here, we have granita. You got the langos, but you have many different styles here. Keep going. Let's see. Man, it's like five or six different trucks over here. Over there, they're grilling. That looks good, whatever they're grilling over there. So here we have some corn. Burrón. How much? 10. She's pulling it out of there. Look at that. So it's not grilled corn. This is boiled corn with salt. What'd you miss? All right, let's try this. Here we go. Nice corn. It really is about the place, right? Food's good, but I just look into the mountains. Forget the people for a second. Look at the mountains. Look into this super green, lush forest. I'm sure there's a bunch of bears up there. Mm. So soft. It's like a mixture of sweet and salty at the same time. There's a salt. Is there salt on there? Mm-hmm. Bunch of salt. All right, let's keep going. Come, follow me. Oh, what do you have over here? What do you have? Well, what is it? What is it? Let me see. Oh, fruits. Oh, so you make juices from this? Yeah, yeah. By the way, I love your whole getup, man. This is amazing. It is sick. Dude, this guy's my gangster. Look at this guy. This guy. You mean from Miami? From America, America. Miami, Miami. Miami, Miami Beach. Over here, we have a bunch of fruits. So it looks like they sell fresh fruits. Got peppers, got tomatoes, cherries. Over here, we got, oh, these look so good. It's like little mangoes right here. Okay, and then over here, what do we have? Some juices. Watermelon. Here, let's get this. Let's get this. Mixed fruit. I love Romania. Do you like palenca? I love palenca. Palenca every day, man. Every day? Every day, palenca. It's good, it's good. Some people would say I'm an alcoholic. I'm actually embracing culture. All right, so I'm gonna try it. Mm, it's me too. Oh, wow, that's nice and fresh. Yum. I have one question for you. For you, what's the most special thing about Romania? Woman. You know what's crazy? The men don't say it. The women say it more. It's amazing. Okay, so for the Americans out there who have no idea where we are, look, we're in the middle of this green mountain. Yes, it's very nice here. What would you tell the Americans about this place, about Romania? It's a nice country. Sibiu is a nice town. Good people. What should I say? Come. Go to the party. What does family mean to you? Everything. Family and God is everything for me. I love it, man, I love it. I love Romania. I love Sibiu. David. Cam, David, baby. Let's start the party. You speak German, no? Yeah. I love you. I love you too, but you have to stay cool. The grass is green. The sky is blue. That's all I know. That's all we got. One, two, three. Thank you. Goodbye. Okay, that's all I got, guys. And right here we have the chimney cake. Look at that. He's gonna add some nuts on top. Oh man, it looks amazing. Smells so cinnamon-y. Guys, it's been amazing. What a beautiful festival. I ate so much, experienced some great people, and that's true culture here in Romania. But to be honest with you, I'm just mesmerized by the mountains. Look at this. Can't even believe I'm here. I'm about to take my clothes off and just dive in there. Stay tuned for the next scene. When in Sibiu, you must visit the Sibin Market. This market runs every single day from 7 a.m. to around 4 p.m. Best time to get here is around 8.30, 10 a.m., let's say, just because a lot more people. Vendors are here. Let's go inside. Hello, sir. How you doing? So it's bread. You have the butchers. You got cheese. So it's a mix here. Like, they're all undercover. And then over here, we have all the vendors selling vegetables and fruits. All right, let's walk through these stalls. Let's see what we got. Look at this. So we got some eggplant, peppers, tomatoes. Oh man, some good peaches, nectarines. Oh, these look very good. Like the yellow peppers. Come here. One of my favorite things ever. Oh wow, look at all these incredible peppers. There's an endless supply of fresh produce, vegetables. You got cheeses. I mean, the amount of peppers. This is definitely Mark Wiens' happy place, I'm sure. The market's just waking up. It is 9 a.m. right now on a Sunday. And over here, we found my favorite thing to eat in Romania, the meat. Oh wow, she's doing the meat right there. Meat for breakfast. Okay, so they also have carnitas. Always carnitas. They have the sausage here. Okay, so I'm gonna buy two meats. It's seven for each. Number one for me, guys, the meats. These are huge, though. Look at that. What a massive piece of meat. It's gonna be so juicy. It doesn't get old. Mm, this one's a little different. The spices are different. Yeah, it's still super juicy. Nice mustard. Always mustard in here. It's all about mustard in this country. Obviously, Saxon influence. Mm-hmm. So the closest thing to this, I'd say, is like kubire, which is one of my favorite kabobs of all time. That usually is a mix of lamb and beef. This, what, from my understanding, is they mix it also with pork. But that Saxon influence with the mustard. I love you, Germans. Ich liebe dich. It's, look, look, amazing. This is the corn. This looks good. So yeah, that's cucumbers, spring onions right there. Alex. And where are you from? You're from here, from Sibiu? Yes. Okay, so Alex, what can you tell me about this market? It's the biggest market from the city. Most of the people are from South Romania. So they travel from South Romania? Yeah, yeah, yeah. To sell their produce. What's one special thing about Romania for you? Nice people. It's a very beautiful country. We have very beautiful places. We have mountains. We have sea. It's very beautiful. I agree, it's very beautiful. I hope your viewers, they will come to see my country. For sure. I hope everybody comes to see it. We've traveled. This is our ninth day. We've been traveling all around. Love this place. Transylvania is spectacular. It's the best area in Romania, Transylvania. It's the best area. I agree, but I'm a little biased. My grandfather was born here. Really? In Cluj, Cluj. In Cluj. Nice. This is a place that makes bread. So right here we have forno, right here. Oh wow, okay. So there's a bread and then the next door we have the cheese. Inside is just cheese and eggs. Can we try to go in there? Of course. Let's see, let's see. Oh wow, this is like literally a dairy area. Just cheese? Yeah. My gosh, it's so good. Smells like cheese heaven. Salty. All of this cheese is homemade. These are all homemade? Yes. Wow, so basically they have their farms. Yes. They have their cows, their goats. Everything is homemade. She wants me to try. I look like she's gonna kill me a piece. What is this one? Wow, this is almost like a super creamy mozzarella. Look at that. It's better than mozzarella, man. It's almost like a burrata. Oh my God, it melts, guys. It's creamy. It's soft, it's cold. This is so nice. Look at this massive cheese right here. This is cashew salt. No salt. It almost reminds me of a feta, but with no salt. Here we go. Yeah. This is not with salt, no salt. No salt. I like this one better. It's good. If I stay here, she's gonna turn me into a cheese ball. Okay, so which one's this one? This one's another one. Oh my gosh. This one's sweet? That is like a sweet mozzarella. Man, this on a pizza? Oh, wow. And over here, so we have some clothing stores. What else we got here? Casino. They're having palenca in the casino? Everybody's playing. Everybody's playing? Of course. This is amazing. This side is just meat. Meat shops and a little bit shops with sweets, juice. You know. You can find sausages. You gotta find sausages as well? I love the hat. Ciao. Very nice. Ciao. She speaks English. Yeah? A little bit. I'm sorry, what's your name? Bettina. Bettina, Bettina. Okay, so look at this amazing amount of cheese here. We got some breads. And then over here, if you look to the right, we have sausage and cured meat. Oh man, have you seen this? I don't think I've seen this yet. The cabbage like that? Yeah, Varza Murata. If you guys don't know, this is the land of cabbage. All right, so over here we have this incredible cookie made here in Sibiu. Look, so you have the chocolate-like fudge inside. Beautiful cookie. Open it up like that. I guess we're having sweets for breakfast. My childhood right here. Nostalgia. Good. Buttery, a little creamier than chocolate. This is govridji. So as you can see, it's almost like a pretzel. It's their version of the pretzel. Yeah, way better version of a pretzel. Nice and crunchy. It's like dense bread. Not too salty. It's a good snack. I'd say I'm going in the field. I'd take myself. Morning snack. Morning snack? Yeah. What is this? Kefir. Oh, so we haven't tried this. This is kefir. So this is fermented milk made by her father. It can be from goat, cows. There's different types. Let's see. A lot of probiotics in here. Great for your gut. Mm. Nice and thick. A little clumpy. Creamy. Yeah. This is pure, guys. It's not sweet. It's more, I'd say more on the savory side. After what I've been eating, I need to chug this. So kefir is amazing for bodybuilding. 15 grams of protein. It can stay in the fridge for about a month. So it's really good. Mm. Thank you. It's so good. Wow, look at that. Look how creamy that is. This is sour cream. That's sour cream, but it's thick. Look how thick that is. And that one looks more like a feta. It's probably salty, that one, right? Yes. Guys, visit Bettina. She's right here in the market. So what's the name of the business? Sibiana Bettina. My man. I love it. Thank you so much. Sibiu. I hope maybe in a few years I will come in America. For sure. You come, you come. See you in Miami. Thank you. Appreciate it. He's so kind. He just took us around. He was like, no, let me show you this place. It was a little hard in the beginning, but with him, everything opened up. So when you're traveling, one of the things I've noticed throughout my life is language barrier. That's why I always suggest learning a little bit about the language. Easy words, buona domenica, mucho mes, like good morning, thank you. Just little things to be able to communicate, because if not, it becomes hard. Most of these people, especially the vendors, they come from certain places in the South and they speak no English. So I got Italian, you got Spanish, you got a little bit of French. I try my best to communicate, but language barrier is a big thing. And yeah, before you go to a country, learn a little bit. To my Americans out there, put yourself in their shoes. You know, when we're in America, people come to us and speak a different language. We're like, hey, this is America, speak English. You know, sort of the same thing here. They're Romanian, learn a little bit of Romanian. And if you speak one of the five Romance languages, this one you can sort of adapt into. Not really though, it's hard. Right now I'm standing in Piata Mare, which means the big square. It is a massive square. Look at this, huge. So many beautiful buildings dating back to the 17 and 1800s. All very colorful. I love this one right here. It's like pastel colors everywhere. We have a massive flag of Romania. And right now there is a cycling event. That's why you see they're putting barricades throughout the whole city. It's very, very beautiful. Restaurants everywhere, cafes. So if you're gonna go and just hang around, do it right here. This is the Bridge of Lies. It's the first cast iron bridge in Romania. Dates back to 1860. Many reasons why they call it the Bridge of Lies. Lots of legends around it. First one is they say, if you make a lie when you're on it, it'll collapse. This year I get 10 million subscribers on YouTube. I think I'm good. The other one is that merchants used to sell goods to customers right here on the bridge. And they would cheat them. And if they cheated them, the guys would literally throw them over the bridge. That's another legend. And the third one is a little more controversial. They say that you come with your girlfriend, you cross the bridge, and then you get married, and then you find out she's not a virgin. But seriously, guys, you know how love is. It comes and goes every day, every year, every decade you change. But just enjoy it while it lasts, because we are here today. Tomorrow's not promised, yesterday's the past. Enjoy your life. Nate, you seem pretty reluctant to come on the bridge. Yeah, maybe come over here. Right here we have the Lutheran Church of St. Mary. Dates back to the 14th century. Took over 200 years to build. It was built on top of another church. Incredible, look at this. White, I love the tiles on top. And one thing that's very interesting is those four turrets at the top over here. That, during medieval times, showed people that this church basically had the power to sentence people to death. I don't know how Christ-like that is, but hey, medieval times, everything was game. Like I told you guys, it is Saturday. Right outside the church, there's a beautiful market. Market day is the best day to be in any city. You got magnets, you have earrings, they have mugs over here, clothing. Wow, it's beautiful stuff. And right here, as you can see, all the beautiful buildings. Every single one is unique. That one, that one literally takes me back to Bavaria. All right, guys, so we just entered. It cost us 15 toro each to go into the church, and then we can go to the top of the tower, which is gonna be amazing. As soon as you enter, look at this. This is all the tombstones, all the people who were buried inside the church. They're incredible. Wow, and you also have, you can scan it to read more about them right there. So we have a total of 67 grave plates. They were spread all around the floor of the church. Until the 17th century, people could choose to be buried in the church. Wow. Here we have an example of how it looked like. Oh my gosh, look at that. Who's that? It was a mayor and his wife, an ex-mayor. All the tombstones would be these two from 1496, 1499. Wow. And now nobody's buried in the church anymore. All the bones are now in a grave outside of the church. A graveyard outside of the church. But guys, look at this. Look at the detail work on this. We saw something similar in the black church in Brasov. Look, look, just incredible. So, wow, these guys were true Saxons, huh? Yes, here we have the main organ of the church. It's a Sauer organ. All right, so there's no tombs in here that took out everybody, except one guy later in the early 1900s was buried here. So who's this, Sam? Samuel von Brokenthal. So that's the guy we saw in the square, his statue. Yes, he was the governor of Transylvania. Oh, he was the governor of Transylvania. Yes, he was the governor of Transylvania and that's why he was an exception because he donated his whole, everything he owned, money, museums, schools, he donated to the church and the people of the church. That's the rich guy exception. So he was buried here in 1803. What was here before the church? Well, it was a Roman basilica and these black stones are the remains of it. So if you guys don't know, an organ creates a very rich tapestry of sounds. In a modern electric organ, you hear pure sine waves, but this type of sound is actually known as additive synthesis. So each, we kind of think of it like a flute. If you were to take each pipe, that's sort of the best comparison. So imagine a million flutes playing at once and that's how you can create that rich soundscape. That's how you really hear that amazing sound of the organ. It's incredible. Guys, this is Vlad the Impaler's son's grave right here. What? That's incredible, look. Whoa. Dude, this is actually where Vlad's son was like. Was killed in front of the church and that's why he was buried here. This part not fixed in any of the walls. So nothing's fixed, that's just original walls? This platform is here since the... This is from the second world war. Thankfully it's still sturdy. So we made it here to the top of the tower. We have four different platforms. So it depends on what you wanna see. Check this one out. This is one of the Tourettes, right? So there's four of them. This is basically how they knew that they were like judge, executioner, everything right here in the church. Great views. I mean, amazing, look at that. You get to see as far as I can see, it's just mountains, the Carpathian mountains over here. For us, we have some of the beautiful churches over here as well. It's incredible, man. The way the Saxons built the city. So beautiful. And if you are really interested in going to the top, you can. I'm joking. This is Cafe Wien, named after the great Mark Wiens. Wow. No, seriously guys, if you guys don't know, Transylvania was home to the Saxon people. And for a very long time, it was part of the Astro-Hungarian empire. Wien means Vienna. So this is Austrian food. We're gonna try one specific dish that I'm dying to try. It's right next to the church. Let's go inside. I'm excited. Austrian food? It's been a while. I love Vienna. One of my favorite cities. And right here we have it, the semolina dumpling soup. Look at this. We got a matzo ball, 100%. Oh my God, I love this. Okay, so you have carrots, you have some chives, and that's it. So a lot of you are giving me hard time on my pronunciation skills, and I'm an American, so give me a break, guys. This is supa clara duvita du caluste. I can fix that, but I'm not going to. Let's eat this. It's a matzo ball. This is what I used to have with my grandma. Here we go. Oh, it's so good. It's like a soft pillow. A matzo ball, a dumpling. Mm-hmm. Jewish heritage right here. It's your grandpa's favorite soup, right? No, this is my grandma's favorite soup. She's Hungarian from Sedin. She would make this for me all the time. Wow, this is Passover for me. Mm. You know what? The broth is amazing, too. So much flavor. Oh, but the matzo ball is incredible, guys. Look at this. It's like a, think of it like small little grains all packed together into a dumpling. Mm-hmm. What do you guys think? And now I'm going to try the German pronunciation. Grosslich, schlusslich, blimbling. Yeah, that's right. It's actually amazing, bro. It's incredible how this teleports me back to my grandma's cooking. Hey, David, you've been asking everyone what family is, so what is family for you? Family for me is everything. I literally will give it all for my kids, for my parents, for my brother and my sister, and for their kids. So yeah, family's everything. And right behind me, we have the Holy Trinity Orthodox Church. You can see a striking difference between a Catholic church and an Orthodox church. Look, beautiful dome in the back. You have these two incredible towers. We're gonna walk inside. Let's see it. As you can see, the dome is so impressive. Never seen this. So you have Jesus in the center. I think we have the 12 disciples. Just incredible. The entire thing is a beautiful fresco. So this church was built in 1902. The amount of frescoes, and also mosaics, because that's the mosaic over there. And then over here, it's just like never-ending frescoes. And this is a baptism, okay? So they're baptizing this child right here. He's entering the faith. When you're baptized, you enter the religion. That's the entryway into either Catholicism, also in Orthodox. Yeah, and right now he's carrying the baby and bringing him to all the saints. Wow, this is so beautiful. And then over there, those two people usually are the parents and the godparents. And what is a godparent? It's a person who would take care of your child if you were to pass. As you can see, this church is a functional church. It's not just a place where people can come and take photos, but the mass is always in session. And one other thing about the Orthodox religion that I always notice that it always smells like incense, always, and they don't worship statues. It's always depictions of Jesus, disciples, Mary, and so on. But when you're a baby, you're like, what's happening here? Wow, the view is really beautiful. I'm here on the main pedestrian street, and behind us, we have one of the best restaurants in town, Casa Frida. They do classic, traditional Romanian food, and I heard they have the best bowls in all of Romania. We're gonna find out right now about it. Come inside, let's talk to one of the managers. All right, you ready? I feel it. Oh my gosh, is this me? So what do we have here? More palenca, or what is this? This is palenca, yeah. Okay, secret stash? Onto the counter. Whoa, that's strong. Okay, guys, so they have this terrace, which is amazing, but I wanna show you the inside of this restaurant. Look, wow, this is amazing. Look, beautiful frescoes everywhere. So Claudio, if an alien came from Mars, landed here in the middle of this city, and said, where am I, what do you say to him? To go back to his place. No, but so where are we? Where are we in the world right now? On the Earth. So what is Romania? Culture, when I say Romania, all the time I think of food, nice people here, and a lot of culture, and good music. Good music, I like that, good, good. How about, what does family mean to you? When you get old, you have to move to prepare your life, to make something good with your life, and family is there in your back, push you to do everything, support you to do everything, and family is a strong bond. You made me cry, dude. What would I tell my kids, they're the people I love the most, I'll always be with you. So it happens once a year? Yes, once a year, every July, I believe. This is the time trial. Oh, so they're just testing their times. Yes, they're going to start at 18 o'clock, like 6 p.m., and they're going to go around the city for about four kilometers, I believe. And what's it called? It's called Tour Roule? Sibiu Cycling Tour. In English, Tour Roule Cycliste al Sibiu. What's your name? Dacian. I love it, you're a Dacian. That's the people before the Romans. I love it, bro. All right, here we go. Okay, David, this is your bull chauvinist. Oh, it's the bulls, wow. Here you have polenta with bacon, sausages, you got sour cream on top, and some little decor. Then you have your pork cheeks. Oh, these are the pork cheeks right here. This is literal pork cheeks. You have on top a gypsy sauce that contains tomatoes, mushrooms, and onion. Then you have a side of mashed potatoes with decor. Mashed potatoes, not mamaliga. And while you're here, I also have to give you our local beer of Sibiu. That's a Sibiu beer, okay. Called Platinata. Oh, I like that. It's an unfiltered beer. Unfiltered. This pour is amazing, though. The bulls chauvinist, so what is this? It's basically a polenta lasagna, okay. So there's polenta inside, you have sausages, you have bacon, you have cheese in there. Then they bake it, of course, cheese on top. They add sour cream, you have some tomatoes. So we've seen bulls multiple times on this trip. You know, the actual bull, sometimes grilled, sometimes baked, different variations, but they're all unique, always made from polenta. Not really, there's one with potato as well. Okay, so here we go. Oh my gosh, look at this. It's so amazing. Look at that. Oh, so you got the bacon, you have the sausage. Here's the incredible polenta, I'm gonna get some of this. Sour cream. What can I tell you? I love polenta. It's a nice, juicy sausage, smoky a little bit. Oh, the sour cream. Gives it a nice creaminess to it. Oh, that's the bacon. This is more like a Canadian bacon. That's how we would say in the States, you know? And then the cheese, look, just pull it, cut it. It's hard to eat. Yeah, a little hard to eat, I won't lie, but it's good. Get some of that bacon. Great textures. This is definitely polenta lasagna. Very meaty and hearty. With pork. The polenta, well, you mix it with the sour cream. So it's creamy, very soft. Nice crunch with the pork in there. Oh, but the sour cream really adds a next level of flavor to it. Between dishes, gotta palate cleanse. Here we go. If I close my eyes, I'm straight up in Bavaria. That is a cheek right there? The whole thing, the cheek? It's a pork cheek? First time trying a pork cheek? Oh my God, it's definitely meaty. So what's on top? Looks like some mushrooms, some onions, more sour cream, of course. Here we go. It's chewy. Oh, I love the gravy. Yeah, definitely not a lamb cheek, but still really good. It's not as gelatinous, it's definitely more meaty. Hearty. Oh no, right there. There's gelatinous, mm. This is different, man. First time trying a pork cheek. You guys eat every piece of the pork, right? Yeah, kind of. Kind of. They love the knuckle. Mashed potatoes, crispy onions. I love pairing this with meat. Usually soaks up all that gravy. Oh, crispy, very soft. You know, it is a different type of texture to the cheeks. Something very unique I've never had before. I think it's great paired with mushrooms though. Good mushrooms. Mm. Look guys, remember, this is mountain food. Come here in winter, this'll get you through the winter, right? Winter's coming? Yeah, kind of. Kind of.