To get a full flavor of the local cuisine you can sample some Danube shad (looks like herring) grilled and zander croquettes, tastily washed down with Aligote, Muscat or Merlot wines at one of the many restaurants in Danube Delta. Or you can try the local version of borsht prepared fresh by fishermen in one of the nearby villages.

Fisherman’s soup
In a big cast-iron kettle, water is brought to a boil with vegetables and some 4 to 6 species of small fish. The liquid is then strained and the small fish discarded. Big chunks of carp or pike are then boiled in the broth. The fish soup makes two dishes: first, the broth is served with a wooden spoon and then the big chunks of fish are sprinkled with chili pepper or garlic.
Afterwards, the saramura, prepared from big chunks of carp broiled on the stove or on a spit, is served with polenta and garlic sauce.