An explosion of tastes
If you do not know what to eat in Deltebre, surprise yourself with our culinary wealth. We have a wide variety of high-quality local fresh ingredients and traditional dishes that our chefs cook and transform into surprising recipes. You will want to repeat and taste new flavours.
Did you know that one of our flagship products has a Protected Designation of Origin? It is the PDO Rice from the Ebro Delta, perfect to cook the tastiest rice dishes you can imagine.
Everything you will eat comes directly from the garden and the net to your plate. Shellfish, artichokes, rice… Doesn’t it sound mouth-watering? These are some local products that you must taste. And before you leave remember to go to the farm shops!
Eels: adult eels and elvers of a length of below 10 cm are fished. They are casseroled with rice or cooked as xapadillo
(which is an open eel, sun-dried and after it is grilled).
Mussels: of a great quality thanks to the waters of the Delta and a careful treatment process. They stand out for the texture and consistency of their meat.
Oysters: the breeding and production of oysters, along with mussels, is the most significant seafood farming activity in the Ebro Delta. Oysters are eaten fresh, without any type of manipulation.
Cockles, clams, coquina clams, razor clams:
fresh seafood obtained by traditional fishing. The taste of seafood is defined by its combination of fresh and salt water, which provides a lot of nutrients for breeding these species.
Artichokes: it is the flower of the field. The variety grown is tender and tasty. Grilled, stuffed, fried… There are many recipes for this ingredient.
Ebro Delta’s duck: a true delicatessen. This meat is thin and versatile. You will be crazy about this meat in its combination with rice and foie gras.
Blood and rice sausage: it is our most popular and best-known cold pork product. It is made by stuffing an intestine with pig’s blood, rice, streaked bacon, black pepper, salt, and sometimes, pine kernels are also added.
Onion sausage: it is made with the pig’s blood and fatty meat, creating a contrast between a strong taste and smooth textures.
(sweet pumpkin pastry): it is a very tasty dry pastry that is sugared on the top. It is made with olive, flour, sugar, liqueur and stuffed with sweet pumpkin or sweet potato.
: Sweet pastry made with coated dried figs in a pastry made with egg, milk, anisette and lemon peel. Its name is related with Deltebre’s origin when the people of the village gathered together on Sunday afternoon to dance the jota (our traditional dance). At the time for their afternoon snack they ate paracotes, and hence their name, as these were desserts that stopped (‘para’) the jota (‘cota’).
Coc, borraines, panoli, cocques de sagí
: delicious typical desserts perfect to savour with a good liqueur after a great meal.