Cuisine

Gastronomy holds a special place among the local traditions, with the people of the Delta being renowned for their delicious fish dishes prepared in various ways, often accompanied by a variety of ingredients.

One of the most well-known dishes is the fish borscht, a sour soup which gathers in one pot several species of fish (this makes the special flavor) and many vegetables. Sometimes fish roe is added and, according to tradition, the soup is made with water straight from the Danube and it is served separately - first the fish with garlic sauce and then the vegetable soup. “Storceag” is also a highly appreciated course, originally being a sturgeon soup, but currently mostly made with catfish. Another original soup is the one made with fish meatballs. Fish roe salad is also popular among tourists, carp or pike roe making a delicious spread but of course previously, when sturgeon fishing was legal, the caviar was the ultimate delicacy here.

Besides these, smoked and marinated fish are also served as appetizer, along with fish meatballs and fish “zacusca”, a spread made of fish and vegetables. For the main course there are also many savory recipes: stuffed pike, carp with cabbage or oven baked, fish brine or “plachia” (fish stew with many vegetables) or the classic fried fish served with polenta and garlic sauce. Other traditional recipes of local cuisine are: “scordolea” - a mixture of mashed potatoes with garlic and boiled fish and “malasolca”- boiled salted fish usually served with boiled potatoes and garlic sauce or even boiled crayfish.