Black Sea fish prepared according to different recipes, which are typical for each seaside region;
The Black Sea black clam, cooked in a different way and the most attractive of the specialty on tin from the Sozopol region;
Zelnik – a traditional Strandzha banitsa stuffed with various greens – аmaranth, аtriplex, spinach, nettle. Each housewife uses different spices and different green herbs, and this makes each Strandzha zelnik a different and a delicacy unique in its taste.
Strandzhan grandfather – necessary ingredients - pork loin or ham, seasoned with black pepper, red pepper, savoury, salt. The mixed meat is stuffed into the pig's stomach and then dried.
Etarnik - in the etarnik we put: bacon, liver, kidneys, spleen, leek, savoury, salt and dried chili pepper. The bacon is fried in advance and mixed with all the other ingredients, chopped in small pieces and mixed with the spices. The mix is stuffed into guts. Roast on embers.
Green fig jam. The specialty of the Greek diaspora in Sozopol and Pomorie.