About Sergiana
Tudor Neculoiu, his wife Aurora and his brothers Gheorghe and Sergiu built Sergiana out of a 1992 Brașov bakery; the flagship restaurant on Strada Mureșenilor 28 opened in 2003 and moved into its current vaulted cellar in 2009.
The kitchen runs straight through the Transylvanian canon — mici (grilled minced-meat rolls), ciorbă de burtă (tripe soup), sarmale (cabbage rolls) and a slow-cooked pork knuckle that has anchored the menu for years. Mains land between roughly 90 and 220 RON per person, with house Fetească Neagră and Fetească Albă poured at cellar temperature.
Arched brick ceilings, staff in Saxon folk costume and menus printed in Romanian, Hungarian and German set the room. The main hall and two private rooms seat around 120, and the kitchen handles parties of forty without the speed-versus-quality trade-off that scale usually forces.
The cooking is traditional rather than reinvented — a serious kitchen doing regional recipes at volume for two decades. Sergiana holds a Tripadvisor Travellers' Choice award, and the Sergiana Group now runs a farm complex and several restaurants across Brașov and Neptun.
Why It's Right for a <em>Team Dinner</em>
Long shared tables, folk service and a price point that keeps a twenty-person dinner feasible make Sergiana the team-dinner room in Brașov. Ask for the rear private hall when the group is ten or more, and let the kitchen send sharing platters of mici and sarmale.
Who It's Not For
Skip Sergiana if you want contemporary, plated fine dining or a quiet table for two — this is loud, hearty, group-first cooking, and the folk-costume service is not built for an intimate date. Vegetarians will also find the menu heavily meat-led.
Frequently Asked
Who runs Sergiana?
Sergiana is a family business started by Tudor Neculoiu with his wife Aurora and his brothers Gheorghe and Sergiu, beginning as a Brașov bakery in 1992. The restaurant opened in 2003 and is run today by the Sergiana Group, which also operates a farm complex and food stores across the Brașov region.
What should I order at Sergiana?
Start with ciorbă de burtă (tripe soup) or mici (grilled minced-meat rolls), then move to the slow-cooked pork knuckle or sarmale (cabbage rolls). Pair them with the house Fetească Neagră red or Fetească Albă white, both poured at cellar temperature, and expect to spend roughly 90 to 220 RON per person.
Where is Sergiana and is it good for groups?
The flagship sits at Strada Mureșenilor 28 on the main shopping street of Brașov's old town, inside a vaulted cellar. The main hall and two private rooms seat about 120 people, and the kitchen comfortably handles parties of up to forty, which makes it one of the better large-group rooms in the city.
Does Sergiana have a Michelin star?
No. Sergiana is not in the Michelin Guide; Romania's first Michelin selection arrived in 2024 and focused on Bucharest. Sergiana's recognition comes from a Tripadvisor Travellers' Choice award and its long-standing local reputation for the most authentic Transylvanian-Saxon cooking in Brașov, rather than from a star.