Jijel's culinary scene reflects its coastal location and rich Algerian heritage, blending Mediterranean influences with local traditions. Fresh seafood plays a central role in many dishes, sourced daily from the Mediterranean waters.

Some staple dishes include:

• Bourek - Crispy pastries filled with minced meat, potatoes, or seafood, enjoyed as appetizers or snacks.
• Chakchouka - A savory dish made with tomatoes, peppers, onions, and eggs, typically served with crusty bread.
• Jwaz - A hearty stew featuring tender meats like lamb or chicken, slow-cooked with vegetables and aromatic spices.
• Mhajeb - Thin, stuffed flatbreads filled with a mixture of onions, tomatoes, and peppers, sometimes with added meat or seafood.
• Mloukhia - A distinctive green sauce made from dried jute leaves, simmered with meat such as beef or lamb.
• Seafood Tagine - A slow-cooked stew highlighting a variety of seafood, seasoned with garlic, saffron, and local herbs.
• Harira - A comforting soup made with tomatoes, lentils, chickpeas, and meat, often enjoyed during Ramadan.
• Brioche Jijelienne - A local version of brioche, enriched with olive oil and sometimes flavored with anise or citrus essence.

Jijel's cuisine celebrates the abundance of its surroundings, with flavors heightened by spices such as cumin, coriander, and local saffron. Traditional cooking methods like slow simmering and baking in traditional ovens preserve the authenticity of its culinary heritage. As a predominantly Muslim community, Jijel adheres to halal dietary practices, emphasizing wholesome ingredients and avoiding pork and alcohol.