Romanian gastronomic heritage is a blend of historical influences and local resources, deeply rooted in cultural traditions. In this study, we investigate the design and content of restaurant menus in Bucharest to uncover the story they reveal about Romanian cuisine. Through the analysis of 30 restaurants renowned for their traditional Romanian dishes, we showcase the diverse range of foods, cultural influences, and dining experiences reflected in these menus. The investigation begins with an overview of the traditional Romanian cuisine, tracing its roots through historical influences from Turkish, Greek, Bulgarian, Austrian, and other culinary traditions. The cuisine emphasizes meat-based dishes like “sarmale” (cabbage rolls) and “mici” (grilled minced meat rolls), with pork as the cornerstone ingredient, accompanied by of lamb and beef. The meal structure typically revolves around meat, with soups, appetizers, and main courses heavily featuring diverse meat preparations. The design of menus plays a crucial role in helping diners navigate their culinary journey, managing their expectations, and influencing their overall dining experience. However, the analysis of different menus reveals that the design elements vary significantly, ranging from minimalist to vibrant layouts, and often lacking English translations. Also, nutritional information and allergen details are frequently missing, indicating a need for better adherence to regulations and increased consumer awareness. Prices for traditional Romanian dishes vary across establishments. Diners in historic areas can expect to pay more due to cultural significance or unique preparations but traditional Romanian restaurants remain affordable. As the culinary landscape of Romania continues to evolve, promoting sustainable practices and incorporating healthy options can encourage a balanced diet and foster healthier lifestyle choices. By prioritising clear and transparent menu offerings, Romania’s culinary scene can promote cultural heritage and informed food choices.