Sighet eats the way Maramureș cooks — generously and with attention to seasonal ingredients. The local classics are sarmale (cabbage rolls with mince), tochitură (pork stew with polenta and a fried egg on top), bulz (polenta stuffed with cheese and grilled), smoked sausages, soft sheep cheese, and trout from the mountain streams. The plum brandy palinka (also called horinca here) is the everyday digestif. A couple of restaurants on the main square serve regional cooking in a polished setting; the cheaper canteens and pubs in the side streets serve the same food faster and cheaper. Vegetarian options are scarce; the bulz and the bean soups are usually safe bets.