The privileged location, on the shore of the lagoon and close to the sea, offers first and foremost the chance to source a wide variety of raw materials – freshwater fish, saltwater fish and seafood. As for the preparation, traditional recipes are combined with the skill of the chefs, resulting in a wealth of tasty dishes.
It is said that Jurilovca’s lipovenesc borscht is the best in the area – it’s not for nothing that a festival was built around it. Storceag, brine, fried or grilled fish, sturgeon, sturgeon, mackerel, carp, mackerel, plaice, but also scallops, skate, all represent a real gastronomic feast.
And the appetizers: from fish roe and fish sauce to marinated, smoked, dried fish, all according to old traditional Lipovenetian recipes.
Desserts are also well represented in the local gastronomy: the Dobrogean pie, papanașii, baclavale or cataif are present in the offer of local restaurants or gastronomic spots.
