GASTRONOMIE LOCALĂ

In Banat, this order can be seen and tasted: in the home kitchen, in the wood-fired oven, in meals prepared slowly and shared with care, just as it has been done for generations.

The Local Gastronomic Point — known as PGL — is a modern form of hospitality with deep traditional roots. It is not a busy restaurant with long menus, but the kitchen of a household, where the host cooks with their own hands and welcomes guests as if they were part of the family. Here, food carries the taste of the place, the season, and stories told without haste.

A PGL operates within a household — whether a family farm, a holiday home or a shepherd’s holding — and welcomes only a small number of guests at a time, usually no more than twelve. The menu is short and prepared entirely by the family, using local ingredients grown in the garden or sourced from nearby producers. Dishes are not chosen for appearance, but for freshness and seasonality, guided by what the land provides at that moment.

Sânandrei – Amzokulinar

At Amzokulinar, in Sânandrei, cooking follows the rhythm of the Banat plain. The hosts prepare seasonal dishes using fresh ingredients, chosen for what is best at the time. Soups, stews, salads and homemade desserts reflect the cuisine of the area around Timișoara — simple, yet rich in flavour.

Margina – “La Fântână” Shepherd’s Farm

At the Fântână family’s shepherd’s farm in Margina, meals are served in an authentic rustic setting. Cheese is made on site, meat and vegetables come from the household, and polenta and grilled dishes are prepared over open embers. The atmosphere is warm and familiar, and the flavours recall the food of Banat’s rural past.

Coșteiu de Sus – Casa Emilia Popa

The first local gastronomic point in Timiș County, Casa Emilia Popa, is a return to the tastes of childhood. Slowly simmered soups, country-style stuffed cabbage, roasts and stews cooked in a wood-fired oven, fresh bread and golden pies — all prepared according to inherited recipes. Here, every meal feels like home.

Dudeștii Noi – Raul’s Garden

Raul’s Garden grew out of a passion for farming and cooking. Ingredients come directly from the household, and the menu changes with the harvest and inspiration. Everything is natural, fresh and closely tied to the land, creating an honest culinary experience enriched by stories shared at the table.

Drăgsina – Farmely 

At From Soil to Bowl, food follows its natural path: from the garden, to the kitchen, to the table. The menu respects the seasons, and recipes come straight from a grandmother’s notebook. Guests can see exactly where each ingredient comes from and taste the care behind every dish.

Fibiș – La Țandra

At La Țandra, in Fibiș, everything is cooked using what the household provides: garden vegetables, meat, eggs, milk and cheeses made in the traditional way. The food is simple, yet full of flavour, and each dish brings back memories of unhurried meals in grandparents’ homes.

Călacea – La Căsuțe

At La Căsuțe, guests are welcomed like family. The menu is purely Banat-style — honest and unembellished — with soups, main courses and desserts prepared from old recipes. The atmosphere is warm, and the taste is exactly as it should be: sincere and memorable.