🇷🇴 Romania

Late spring (May–June) and early autumn (September–October) are the most rewarding seasons: warm enough for long days on foot, green or gold in the mountains, and calmer than high summer. July and August suit the Black Sea coast and the high Carpathian trails, but the plains around Bucharest can be stiflingly hot.

Winter brings snow to mountain resorts such as Sinaia and Poiana Brașov and Christmas markets to the larger cities. Birdwatchers aim for the Danube Delta during the spring and autumn migrations.

Romania has a temperate continental climate: hot summers, cold winters and fairly short shoulder seasons. The southern plains, including Bucharest, see the strongest summer heat, while the Carpathians stay cooler and wetter, with reliable snow at altitude in winter. The Black Sea coast is milder and breezier, and the Danube Delta can be humid and full of mosquitoes in midsummer.

Romania has been a full member of the Schengen area since 1 January 2025. Visitors from visa-exempt countries (including the UK, the US, Canada and Australia) can stay up to 90 days in any 180-day period across the whole Schengen area, not per country. UK guidance states that your passport must have been issued within the last 10 years and remain valid for at least three months after the day you plan to leave the Schengen area.

The EU's Entry/Exit System (EES) has been fully operational at Schengen external borders since 10 April 2026: non-EU travellers register fingerprints and a facial image, and digital records replace passport stamps. ETIAS, the planned online travel authorisation for visa-exempt visitors, is not yet in operation, and the EU says it will announce the start date several months in advance. Travellers who need a visa apply for a Schengen short-stay visa through Romanian consulates and the Ministry of Foreign Affairs' eVISA portal.

Confirm the current rules for your nationality with the official source before booking. Checked October 2026.

Most international flights land at Bucharest Henri Coandă (Otopeni), where direct trains reach Bucharest Nord station in about 20–25 minutes; our Bucharest guide covers the details. Regional airports such as Cluj-Napoca, Timișoara and Iași handle many low-cost routes.

The state operator CFR Călători links the main cities by rail. Trains are inexpensive and often scenic, especially through the Prahova Valley towards Sinaia and Brașov, but journeys tend to be slower than the map suggests. Buses and minibuses fill the gaps between smaller towns.

A hire car gives the most freedom in Transylvania, Maramureș and Bukovina. You need a rovinieta (road vignette) for national roads, the drink-driving limit is zero, and rural roads can bring potholes, horse-drawn carts and livestock. In the cities, ride-hailing apps such as Bolt and Uber are an easy alternative to hailing taxis on the street.

Romania remains one of the more affordable countries in the European Union, though Bucharest, Brașov and the Black Sea resorts in August cost noticeably more than rural areas. Guesthouses (pensiuni) in the countryside offer good value, often with home-cooked meals, and public transport is cheap.

The currency is the leu (plural lei), not the euro. Cards are widely accepted in cities; carry some cash for villages, markets and small guesthouses. As a reference point, the direct train from Bucharest Nord to the airport costs 6.50 lei and an adult standard tour of the Palace of the Parliament 85 lei (prices checked October 2026).

Romanians tend to be warm and courteous; a handshake and Bună ziua are the standard greeting. Romanian is a Romance language, and many people – especially younger ones – speak English, with French or Italian also widely understood.

• Churches and monasteries: most Romanians are Orthodox; cover shoulders and knees, keep your voice low and ask before photographing inside.
• Flowers: give an odd number of stems; even numbers are associated with funerals.
• At home: guests usually take off their shoes, and refusing a second helping takes some persistence.
• Tipping: leaving a tip for good service in restaurants is customary.

Romanian cooking is hearty and seasonal. Meals often start with a ciorbă, a soured soup – ciorbă de burtă (tripe) is a classic – followed by sarmale, cabbage rolls stuffed with minced pork, served with mămăligă (polenta) and sour cream. Grilled mici, small skinless sausages, are the taste of summer terraces, and papanași, fried doughnuts with sour cream and jam, finish many meals.

The country has a long wine tradition: try native grapes such as Fetească Neagră and Fetească Albă, and treat the plum brandy țuică with respect. Bucharest has the widest restaurant scene, from traditional beer halls to modern bistros.

Romania is generally a calm place to travel. The main issue in Bucharest and other large towns is petty theft: pickpockets work around stations, public transport and exchange offices, sometimes using distraction. Check card payments in bars and use ride-hailing apps or reputable taxi firms to avoid overcharging.

The country lies in a seismically active zone, so it is worth knowing basic earthquake precautions. The Carpathians are home to brown bears: stay on marked trails, never feed wildlife and follow local guidance at campsites and mountain huts. The European emergency number 112 works nationwide. Before you go, read your own government's travel advice for Romania.