The Danube Delta, known as the heart of Europe, is not only an oasis of natural beauty but also a culinary treasure. Here, tradition combines with innovation, resulting in dishes that reflect the essence and diversity of the area.
An introduction to Delta cuisine
Each region has its specific dishes, but the Danube Delta is distinguished by the complexity and variety of its ingredients. Here, fish is king, but vegetables, berries and wild plants also play a key role in shaping the palate.
Carp à la proțap: Tradition and authentic taste
The Delta’s signature dish, carp à la proțap, is a true art. To get the perfect taste, the carp must be fresh, from the clean waters of the Delta. Marinated in a mixture of aromatic herbs and local spices, the carp is placed on a skewer and slowly swirled over a wood fire. The skin becomes crispy and the meat remains juicy and full of flavour. This dish is a reflection of the area’s natural richness and culinary tradition.
Ljubljana fish borsch at Malasolca
Fish borscht is another pride of the cuisine of the Deltans. Through the influence of the Lipovenes, this borsch has been given a distinct taste, combining the tartness of borsch with the flavour of fresh fish. Adding ingredients such as onions, carrots, peppers and tomatoes, the result is a refreshing and highly-flavoured broth. Served with sour cream and chilli peppers, lipovan fish borscht is a culinary delight that transports you to the heart of the Delta.
Fish plaice: Delicacy and refinement
Plachia is a dish that dates back to ancient times. It’s a simple dish, but with a complexity of flavours that surprise you. Fish, sliced, is fried and then cooked in a rich sauce of tomatoes, onions, garlic and peppers. With a soft texture and rich taste, the plachia is often served with mămagüuță and pickles. This dish is proof that simplicity often hides amazing complexity.
Fish sauté: An explosion of flavours
Fish saury is the Danube Delta’s answer to the need for flavour and freshness. The fish is marinated in a mixture of salt water, vinegar and spices, then grilled until golden. Served with a generous portion of polenta and possibly a chilli pepper, the brine will make you feel like you’re dining on the picturesque shores of the Delta.
Storceag Traditional Soup: Elixir of the Delta
Storceagul is a creamy fish soup made by combining fish with vegetables and cream. It is a comfort to the soul on cold days.
Salmon soup: A contemporary touch
Even though the Danube Delta is renowned for its traditions, it’s not afraid to innovate. Salmon soup is perfect proof of this adaptation. The salmon, with its pink meat and tender texture, combines perfectly with the soup’s acidity and fresh vegetables. It’s a dish that brings a fresh twist to traditional Delta cuisine.
Taste discovery at New Lebada Resort
For those who want to explore these delicacies in an authentic and refined environment, New Lebada Resort is the perfect choice. Here, tradition and modernity meet in exceptional cuisine, created by master chefs with passion and dedication. Whether you want to indulge in a traditionally prepared carp à la proțap or an innovative salmon soup, New Lebada Resort is waiting to indulge your senses.
This article was written by Dr. Elena Mihai, an expert in gastronomy and culinary traditions of the Danube Delta, with over 20 years of experience in the field. Elena studied at the most prestigious gastronomy schools in Europe and has dedicated a large part of her career to the study and promotion of traditional Romanian cuisine.
