Transylvania - Făgăraş

Făgăraş is a small city located in the foothills of the Făgăraş Mountains. Less than a mile southeast of the city centre lies the geographical centre of Romania. North of the city flowing west is the Olt River, the longest river running exclusively through Romania.
 

In the city centre, surrounded by a moat is the 14th century Făgăraş Citadel. Built on an earlier fortification made of wood and earth ramparts that was most likely destroyed during the Mongol invasion of 1241, the new citadel was reinforced by doubling the thickness of its walls. A worthy effort since subsequent sieges failed and the citadel was never captured again.

During the 16th and 17th centuries, the citadel served as a princely residence, mainly for the wives of the Transylvanian princes until it was repurposed to serve as a garrison. One such princess was Kata Bethlen who was one of the earliest Hungarians to write memoirs. Married and widowed twice, Kata had a difficult relationship with her in-laws and children and poured her thoughts and emotions into her writing, producing a number of works. As the carer of her late husband’s estate, she was also very involved in the community, encouraging her tenants to develop better farming practices, established nurseries on her lands for improved stock propagation, and employed artisans to work in her papermill and glassworks factory. She taught herself medicine and pharmacology so she could help her community and set up scholarships and schools with particular interest in educating girls.

At the end of WW2, the citadel was once again repurposed as a prison for dissidents of the newly formed communist regime. Restored in the 1970s, it now serves as a museum displaying historical artefacts and travelling exhibitions.

Feeling like a taste of Hungarian cooking, I’m in search of a restaurant that may serve goulash, or gulyás, a soup-stew that dates back to the 9th century when it was eaten by the Hungarian shepherds. Traditionally the stew was slow cooked in a cauldron over an open fire by first browning beef and onion in lard, then adding vegetables and a good dose of potatoes. It was then topped with water and flavoured with sweet or hot paprika and a pinch of caraway. Since paprika was only introduced into Europe around the 16th century, flavouring was completed with plenty of pepper. Fresh baked bread helped to soak up the juices. Now where to find such a place?

PS. Experience our virtual challenges in real life - The Conqueror Adventures

The team at The Conqueror Challenges
https://www.theconqueror.events