"Sibiu's most characterful old-town table: a vaulted cellar that has served Transylvanian cooking since the late 1920s, with waiters in folk costume, a huge menu and a bulz worth the trip."
Crama Sibiul Vechi has served Transylvanian food in a vaulted old-town cellar since the late 1920s, one of Sibiu's longest-running tables, run by Sibiul Vechi SRL. It sits at Strada Alexandru Papiu-Ilarian 3, a few steps from the squares, with rustic stone-and-timber rooms and waiters in folk costume.
This is regional home cooking done at scale and with pride rather than a modern tasting room. For the wider field see the Sibiu dining guide.
The kitchen cooks the Transylvanian canon: the ciorbas, the burta (tripe) and bean soups, smoked pork, sarmale (cabbage rolls) and a bulz of polenta baked with cheese that reviewers single out as the highlight. Portions are large and the menu long. Finish on papanasi, the fried doughnuts with sour cream and jam.
See more of the city's fine-dining tables in the Sibiu guide.
The room is an underground cellar of stone and timber, lit low and dressed in folk pieces, with staff in traditional costume. It seats couples at small tables and large groups along the longer benches equally well, and the mood is warm and busy rather than formal. It is a popular old-town stop, so weekend evenings are worth booking.
Start with a ciorba, the burta or bean soup, take the bulz and the sarmale as the heart of the meal, and finish on papanasi. Most dishes land around 45 lei and a full meal runs roughly 60 to 80 lei per person, which is strong value for the quality and size. For other options, see the fine-dining picks across Sibiu.
Crama Sibiul Vechi suits a group dinner or a first taste of the region: a characterful cellar with a huge menu and big portions to share. See more team-dinner tables and the Sibiu dining guide.
Not for a modern tasting menu or a quiet, minimalist room: Crama Sibiul Vechi is a busy folk-themed cellar serving large portions of traditional Transylvanian food, not a contemporary fine-dining counter or a hushed table for two.
Crama Sibiul Vechi has served Transylvanian food in its old-town cellar since the late 1920s, making it one of Sibiu's longest-running restaurants. It is run by the company Sibiul Vechi SRL and sits in a vaulted stone-and-timber space at Strada Papiu-Ilarian 3. The format is traditional regional cooking served by staff in folk costume rather than a modern tasting menu.
Crama Sibiul Vechi is at Strada Alexandru Papiu-Ilarian 3, a few steps from the main squares in Sibiu's old town. It is an underground cellar of stone and timber, lit low and dressed in folk pieces, with waiters in traditional costume. It is a popular stop, so weekend evenings are worth booking ahead, especially for a larger group.
Start with a ciorba, the tripe (burta) or the bean soup, then take the bulz, a polenta baked with cheese that reviewers call the highlight, and the sarmale, or cabbage rolls. Finish on papanasi, the fried doughnuts with sour cream and jam. Most dishes are around 45 lei and a full meal runs roughly 60 to 80 lei per person.
No. Crama Sibiul Vechi is strong value: most dishes are around 45 lei, about nine euros, and a full meal runs roughly 60 to 80 lei per person for large portions of traditional Transylvanian cooking. It is a busy old-town cellar with a long menu rather than a high-priced tasting room, which is part of why it has stayed popular for nearly a century.
Via sibiulvechi.ro - Old Town
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