Authentic Romanian Gastronomy—A Landmark of Bucharest's City Center.

Gastronomy represents one of the main defining national cultural elements and is essential for shaping territorial identities and for tourism development, attracting both domestic and international tourists. The landscape in the center of Bucharest has gradually changed under the influence of entrepreneurial initiatives within the hospitality industry, showing at present a rather cosmopolitan urban environment. Despite the significant number of international catering units, better adapted to global tastes, Romanian-themed restaurants represent a landmark of the capital city. In this context, our study focuses on the Romanian authentic local gastronomy offered by the themed traditional restaurants in the center of Bucharest as a stimulating factor for different types of consumers. Aiming to answer several research questions, this research has a complex multi-fold methodological approach, appealing to triangulation which gathered, as main analytic methods, mapping, semantic analyses, and text visualisation, and the interview method (originally and appropriately applied for this case study to experienced employees). The main results show a complex gastronomic landscape that gathers various types of restaurants but outlines those with a Romanian ethnic theme in the center of Bucharest. The study of Romanian restaurants' menus reveals elements of authenticity (e.g., traditional dishes and their regional denominations, local rural ingredients, old recipes, and cuisine techniques) as factors of attractiveness for consumers and as competitive advantages in their market. Moreover, interviews with staff representatives outline restaurants' atmosphere, originality, and price–quality ratio of their food as the main attractive elements for both autochtonous customers and tourists and which offer an advantage in the market. The present study may interest multiple stakeholders, focusing on the development and evolution of the hospitality industry in Romania. [ABSTRACT FROM AUTHOR]