Dobrogea 
In Dobrogea is a strip of fine-sand beaches dotted with seaside resorts named after women and mythological gods, such as Eforie, Jupiter, Neptun, Olimp, Saturn, Venus and Mangalia, stretches from Constanta to the Bulgarian border.
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Places to visit in Dobrogea
Places to visit in Dobrogea:
If you are in Romania you must visit The Danube Delta. The Danube Delta is the second largest delta in Europe, after the Volga Delta, and the best preserved on the continent.
The greater part of the Danube Delta lies in Romania (Tulcea county), while its northern part, on the left bank of the Chilia arm, is situated in Ukraine (Odessa Oblast). The approximate surface is 4152 km², of which 3446 km² are in Romania.
The Danube Delta has 16 protected reserves where pelicans and cormorants fish. Purple herons, spoonbills, ospreys, cranes, falcons, eagles, egrets, swans and red-breasted geese all gather in the Delta, as do some rare species such as the griffon vulture, teal and the sheld duck.
Vegetation includes thousands of white and yellow water lilies floating on the lake surfaces. The Delta is the largest unbroken reed area in the world.
Water fauna includes 75 species of fresh water fish and 70 species of clams, shells, and snails, plus microscopic and deep-water species.
In Dobrogea you can also visit the ruins of the ancient town of Tomis (now Constanta) - its precinct wall, aqueducts, underground galleries, basilica, painted crypt and Roman amphitheatre, the beach resorts on the Black Sea coast: Mamaia, Neptun-Olimp, Eforie Nord, Costinesti, Mangalia, the traditional fishing villages in the Danube Delta, such as Sfantu Gheorghe, Crisan, Jurilovca and Letea, the curative mud baths on the shores of Lake Techirghiol in Eforie Nord
Traditional food from Dobrogea
Traditional food from Dobrogea:
The cuisine of Dobrogea is mainly based on fish, as the region is close to the Black Sea.In Dobrogea the fish soup is very popular .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, Saramura, prepared from big chunks of carp broiled on the stove or on a spit, is served with polenta and garlic sauce.Another popular dish in Dobrogea is the Fisherman’s Soup. In a big cast-iron kettle, water is brought to a boil with vegetables and some 10 to 15 species of small fish. The liquid is then strained and the small fish discarded. Big chunks of sturgeon, carp or pike are then boiled in the broth.
The delicious local salad, called Salata Dobrogeana, is made of fresh vegetables – pepper, cucumbers, tomatoes, onion, to which boiled eggs, grated cheese, minced dill or parsley are added.
Here's a traditional salad recipe, adapted. The ingredients of a lettuce salad are usually lettuce, tomato, cucumber, and (green) onion. Additionally you may also have bell peppers thrown in. The dressing can be either oil and vinegar, or oil and lemon juice.
Ingredients for 4 servings:
1 lettuce head
1 red bell pepper
2 medium-sized tomatoes
3-4 strips of green onion
olive oil, 2-3 tablespoons
juice of a lemon
rind and juice of 1 lime
Traditional houses
Traditional houses from Dobrogea:
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