Carpathia centers on sour soups (meatball pork, beef, tripe, lamb bean variations) and slow-braised mains like pork cabbage rolls, pork stew with polenta stewed cabbage with pork ribs, the core repertoire of a working Eastern European kitchen. The counter stocks fresh bread, fried dough pastries (lángos with cheese or cabbage fillings) papanasi, the traditional Romanian fried dough pastry dusted with sugar and served with sour cream and jam. Mici, the grilled seasoned meat rolls that anchor Romanian street food, appear regularly alongside schnitzel and bean stew with smoked pork, establishing this as a destination for anyone seeking the specific comfort foods of the region rather than a generic Eastern European spread.