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The Danube Delta is renowned in Romania, as well as abroad, for its culinary tradition that delights the visitors. All the dishes are fresh, natural, very healthy and also very tasty. The diet based mainly on fish is the secret of the locals’ amazing longevity and health

 

Any guest will be impressed by the Dobrogean cuisine. Exotic through the harmonious mixture of the cultures of the region, each with its unique culinary tradition, classic through freshness and naturalness, the dishes we prepare in the G G Gociman’s Floating Hotel kitchen will delight your senses.

 

 

STANDARD MENU:

 

 

SUNDAY

 

Raw perch cocktail, fish balls, perch with mayonnaise, marinated fish, smoked fish, fish fingers with sauce a la Greek, carp roe, pike roe tarts, onions salad, tomatoes, peppers, fruit ( those who do not eat fish products will serve cheese, sausages, salads)

 

BREAKFAST: scrambled eggs, salami, cheese, jam, butter, honey, tomato, cucumbers, yogurt, cereals, milk, tea, coffee, still water.

 

LUNCH:

- storceag of sheat fish

- perch with mushrooms and cream

or for those not serving fish

- Grilled pork chops with tomato sauce and  potatoe chips

Desert: ice cream

 

DINNER:

- Fish roulade

- Fishing carp with polenta

or for those not serving fish

- Chicken with mushrooms and cream

Desert: cheese cakes

  

 

MONDAY

 

BREAKFAST: eggs, salami, cheese, jam, butter, honey, tomato, cucumbers, yogurt, cereals, milk, tea, coffee, still water.  

 

LUNCH:

- Dobrudgean fish borsh on pot on the trivet

- mixture of fried fish with polenta and garlic sauce

or for those not serving fish

- Chicken skewers with vegetables

Desert: cocktail with fruits and ice cream

 

DINNER:

- Marinated fish

- Traditional ragout fish

or for those not serving fish

- Grilled pork chops with Romanian potatoes

Desert: caramel cream

 

 

TUESDAY

 

BREAKFAST: bacon eggs, salami, cheese, jam, butter, honey, tomato, cucumbers, yogurt, cereals, milk, tea, coffee, still water.  

 

LUNCH:

- Chicken soup a la Greek

- Traditional ragout fish with polenta

or for those not serving fish

- Grilled chicken legs with French potatoes and salad

Desert: pancakes

 

DINNER:

- Malasolca ( fish dish)

- Fried perch with boiled potatoes 

or for those not serving fish

- Dobrudgean stew

Desert: Dobrudgean pie

 

 

WEDNESDAY 

 

BREAKFAST: fried eggs, salami, cheese, jam, butter, honey, tomato, cucumbers, yogurt, cereals, milk, tea, coffee, still water.  

 

LUNCH:

- Beef soup

- Fish brine

 or for those not serving fish

- Breaded chicken schnitzel with sesame and boiled potatoes

Desert: pancakes

 

DINNER:

- Fried fish on camp fire

- Mixture of grilled fish with lemon or garlic sauce

or for those not serving fish

- Saute mixt grill with vegetables

Desert: Dobrudgean pie

 

THURSDAY

 

Raw perch cocktail, fish balls, perch with mayonnaise, marinated fish, smoked fish, fish fingers with sauce a la Greek, carp roe, pike roe tarts, onions salad, tomatoes, peppers, fruit ( those who do not eat fish products will serve cheese, sausages, salads)

 

BREAKFAST: scrambled eggs, salami, cheese, jam, butter, honey, tomato, cucumbers, yogurt, cereals, milk, tea, coffee, still water.

 

LUNCH:

- storceag of sheat fish

- perch with mushrooms and cream

or for those not serving fish

- Grilled pork chops with tomato sauce and  potatoe chips

Desert: ice cream

 

DINNER:

- Fish roulade

- Fishing carp with polenta

or for those not serving fish

- Chicken with mushrooms and cream

Desert: cheese cakes

 

 

FRIDAY

 

BREAKFAST: eggs, salami, cheese, jam, butter, honey, tomato, cucumbers, yogurt, cereals, milk, tea, coffee, still water.  

 

LUNCH:

- Dobrudgean fish borsh on pot on the trivet

- mixture of fried fish with polenta and garlic sauce

or for those not serving fish

- Chicken skewers with vegetables

Desert: cocktail with fruits and ice cream

 

DINNER:

- Marinated fish

- Traditional ragout fish

or for those not serving fish

- Grilled pork chops with Romanian potatoes

Desert: caramel cream

 

SATURDAY

 

BREAKFAST: fried eggs, salami, cheese, jam, butter, honey, tomato, cucumbers, yogurt, cereals, milk, tea, coffee, still water.  

 

LUNCH:

- Beef soup

- Fish brine

 or for those not serving fish

- Breaded chicken schnitzel with sesame and boiled potatoes

Desert: pancakes

 

DINNER:

- Fried fish on camp fire

- Mixture of grilled fish with lemon or garlic sauce

or for those not serving fish

- Saute mixt grill with vegetables

Desert: Dobrudgean pie

 

 

Our standard menu satisfies the tastes of any gourmet:

Broths, soupes, creams

Fish broth in iron-cast kettle, with garlic sauce

Recommendation: with the fish broth a bit of vodka must be definitely served

Chicken soup with home-made noodles

Beef broth

Meatballs soup

Creme Parisienne - containd fresh mushrooms, onion, chicken soup, butter, yolks, dill, parsley, savory, tarragon

Smoked salmon cream - contains cheese cream, milk, Dijon mustard, smoked salmon, green onion, chicken soup

Parrusalda - Fish soup with sturgeon haddock

Gaspacho soup - contains vegetable marrows, tomatoes, cucumbers, onion, garlic, yellow, red and green peppers, olive oil, lemons

Cream of leek soup

 

Fish-based dishes

Fisherman's carp, baked in scales

Recommendation: Aligote from Niculitel, bustling but firm, matches pergectly the fish 

Grilled carp

Fish meatballs

Pike perch with mayonnaise

Malasolca - boiled potatoes with salted fish and garlic sauce

Stuffed pike

Grilled fish

Fish pickle with corn mush - meat baked in salt, in its scales

Recommendation: asks for a rangy, effusive wine - Columna Murfatlar

Fish plachie with corn mush - it's not a dish originated in the Delta and it's not cooked in the fishermen's homes in the Delta. It's a dish cooked in the Vallachic towns, but must be absolutely tasted.

Recommendation: Sauvignon or Feteasca Regala, a dry, white wine 

Carp a la creme with onion

Grilled fish with corn mush and garlic sauce

Recommendation: must be served with a dry, firm wine - Riesling

Boiled pike with vegetables, boiled potatoes and mayonnaise

Baked pike perch with bacon garnished with sweet peas and potatoes

Pike perch coated with breadcrumbs, garnished with boiled potatoes

Grilled plaice with corn mush, garlic sauce and parsley salsa

Grilled wels catfish garnished with grilled vegetables and parsley salsa

Grilled starry sturgeon garnished with grilled vegetables and parsley salsa

Sturgeon with english sauce

Sturgeon medallion with rosemary sauce

Sturgeon a la bretonne

Fish in jelly

Fisherman's snack - stuffed pike, fish meatballs, carp and pike roe, prepared by hand according to an over 200 years old recipe, fish haddock, fish in aspic, fish and onion salad

Scordolea - local speciality made of salted and seared fish, boiled and served with mashed potatoes with nuts and garlic

Recommendation: served with a dry, firm wine - Riesling

Grilled herring

Recommendation: served with white, dry wine - the Riesling, either from Aliman, impetuous, refreshing and brisk, with a discrete taste of peach, either from Valea Nucarilor, with a bit of tar on the smooth fruit base, either from Medgidia, that has a more obvious softness and scent, closer to the grape than anywhere in Dobrogea.

Grilled fish marinade - a meticulous but very, very tasty dish

Fried bleaks

Recommendation: the ideal wine is the Murfatlar Chardonnay, which brings to your life the scent of sun-wormed hay, fragrances of the dobrogean acacia and the perfume of sweet almonds

Herring salad

Anchovyes sallad

Egg-plants sallad

Caviar tartines

Manchuria roe tartines

Varenische

Humus

Ayran 

 

Desserts

Dobrogean pie

Pancakes with jam and cream

Baklava

Grilled fruits with browning and cream

Creme brulee

Pineapple carpaccio

Ice cream cake

 

 

 

The tourists that wish to delight themselves with exotic dishes can order delicacies from our menu on request: caviar, grilled wether, seafood, frog legs, hunter’s dishes etc.

 

*For the guests that do not eat fish, our cook will serve chicken, pork or beef dishes.

Copyright GG Gociman 2007