100 Leading Croatian Restaurantes and Their Specialities - Guide for 2020/21 by Abisal

All restaurants described in this book have two things is common: the guests recommendations and this sign.

August, 2020. | Price: 90 kn

978-953-7507-19-0

100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES - 2020/21

www.gastronaut.hr

100 LEADING

CROATIAN RESTAURANTS

& THEIR SPECIALTIES 25th Edition 2020/21

resta

A TIC

ant CROA ur

10 0

∙

selection and edition of the 100 Leading Croatian Restaurants

gastronaut@gastronaut.hr www.gastronaut.hr /gastronaut.hr Ured Opatija: pri UHR Maršala Tita 88/2 tel +385 (0)51 718 919 fax +385 (0)51 718 920

Club Gastronaut round tables, educations, meetings, tastings

Janka Polića Kamova 37a 51000 Rijeka

Idealna lokacija za česte dolaske / Kombinacija veza u moru i zimovanja na kopnu Premium sigurnost za miran san / Kompletan servis i opskrba / Floating holiday home Hotel s bazenom & wellness / Restoran Marina i Pizzeria 9 bofora

tours gastronaut

Gastronaut tours consulting and organization of gastronomic events and trips

www.

astronaut.hr

more than 5.300 restaurants, more than 1.800 recipes, gastronomy news and weekly column

RUŽA JELA

www.foodrose.com - Food Rose geographical representation of food component origins

Ideal location for frequent arrivals / Combination of berth and land storage / Premium security for a peaceful mind / Complete yacht service and supply / Floating holiday home Hotel with swimming pool & wellness / Restaurant Marina and Pizzeria 9 bofora

www.marina—punat.hr

THE GASTRONAUT LIBRARY 100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES

Abisal Ltd. Rijeka gastronaut@gastronaut.hr www.gastronaut.hr www.facebook.com/gastronaut.hr c/o UHR-u - M. Tita 88/II, OPATIJA Janka PoliÄ&#x2021; Kamova 37 A, RIJEKA phone: +385 (0)51 718 919 fax: +385 (0)51 718 920 Projects: 100 Leading Croatian Restaurants - in partnership with Association of Croatian Restaurateurs (UHR) Club Gastronaut www.gastronaut.hr Gastronaut Education abisal - community of living beings in the sea depth Cataloguing-in-Publication data available in the Online Catalogue of the National and University Library in Zagreb under CIP record 001032878 | ISBN 978-953-7507-19-0 2

100 LEADING

CROATIAN RESTAURANTS

& THEIR SPECIALTIES 25th Edition 2020/21

TABLE OF CONTENTS INDEX OF SYMBOLS ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 8 INTRODUCTION ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 9

ISTRIA AND KVARNER

PERGOLA, Z ambratija~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Sea Flower ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BADI, Umag ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Shrimps and Pumpkin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MULINO, Buje ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Souffle with Truffle~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ LA PARENZANA, Buje ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Pljukanci" with Shrimps and Pistachio Pesto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TROŠT, Vrsar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SAN ROCCO, Brtonigla~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Marinated Flounder Fillet with Chives Mayonnaise ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SPINNAKER, Poreč~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SV. NIKOLA, Poreč~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Fish Fillet „Sv. Nikola” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DREAM, Rovinj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GIANNINO, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Gilt-head Bream with Vegetables ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VODNJANKA, Vodnjan~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Large Ravioli ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZIGANTE, Livade~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Potato/Truffle~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DRAGA DI LOVRANA, Lovranska Draga ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZIJAVICA, Mošćenička Draga ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Brodetto “Ča More Da” (fish stew with daily catch)~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Octopus in the Oven ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Ceviche Zijavica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Marinated Scampi and Whey Cheese~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GANEUM, Lovran ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Duck Breasts with Wild Plum Cream~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Duck Confit with New Potatoes and Tangerine Cream~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tuna in Bacon Jacket on Vegetable Bed ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Flambéed Octopus in Cognac~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA ARISTON, Opatija~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Poached Sea Bass in Basil and Parsley Oil ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BEVANDA, Opatija~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ YACHT CLUB, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Platter of Mixed Shellfish, Chef Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PLAVI PODRUM, Volosko~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ OSTARIA VERANDA, Volosko~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tuna Carpaccio ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ NAVIS, Opatija~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STANCIJA KOVAČIĆI, Rukavac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ JIST, Viškovo~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MOLO LONGO, Rijeka~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Breaded Monkfish on Spicy Risotto with Shrimps and Grilled Kale ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DOMINO, Dramalj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Oily Fish Road~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

12 13 14 14 16 17 18 19 20 22 23 24 26 26 28 30 31 32 33 34 35 36 38 39 39 39 39 40 41 41 41 41 42 43 44 46 47 48 50 51 52 54 56 58 59 60 61

DIDA, Crikvenica~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RIVICA, Njivice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Ravioli Filled with Shrimps and Curd in Truffle Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tagliatta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MARINA, Krk~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beef Tagliatta with Asparagus Pesto and Bruschetta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Gratinated Sheep Cheese~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MARINA, Punat ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lamb Crown~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VINOTEL GOSPOJA, V rbnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Krk Lamb Knuckle~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ARTATORE, M ali Lošinj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Drunken Kvarner Scampi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Chocolate cake with fresh figs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZA KANTUNI, Mali Lošinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beef Steak Risotto with Caramelized Purple Onion ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BARBAT, Barbat na Rabu~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Adriatic Phantasy~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Sheep Curd ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Fish Soup ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Steak with Goose Liver~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

62 64 65 65 66 67 67 68 69 70 71 72 73 73 74 75 76 77 77 77 77

DALMATIA 79 BOŠKINAC, N ovalja ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 80 “Boškarin" Beef~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 81 KAŠTEL, Z adar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 82 Tuna Tartare on Crunchy Rice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 82 NIKO, Z adar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 84 Tuna Tartar with Asparagus~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 84 BRUSCHETTA, Zadar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 86 Monkfish with Green Beans and Cherry Tomatoes „Bruschetta” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 86 FOŠA, Z adar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 88 Marinated Scampi~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 89 BOBA, Murter ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 90 BOROVNIK, Tisno ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 92 Lamb Chops with Sautéed Potatoes and Green Beans~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 93 MARINA KORNATI, Biograd na moru~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 94 Carpaccio of Tuna Marinated in Citrus Juice~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 94 BONACA, S kradin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 96 Mixed Buzzara of Prukljan Shrimp (škriljun), Scampi and Mussels from Prukljan Lake~ ~ ~ ~ ~ ~ ~ ~ 97 KRKA BELVEDERE, Skradin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 98 Veal Shin with Vegetables under Iron Bell ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 99 VINKO, Konjevrate ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 100 Lamb Tripe ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 101 PELEGRINI, Šibenik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 102 ZLATNA RIBICA, Šibenik-Brodarica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 104 Tuna Tartare ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 105 MARIO, Rogoznica~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 106 Barley Kažerma~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 107 Carrot Cake~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 107 KADENA, Split~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 108 Wheat with Smoked Seafood~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 109 ZRNO SOLI, Split~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 110 5

ADRIATIC, Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beef steak Adriatic~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KAŠTIL SLANICA, Omiš~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Bruschetta Made with Bread Baked under Bell ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KNEZ, Omiš ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Poljice „Soparnik” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PORTO ROSSO, Skrivena Luka~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Fish Fillet in Cognac Sauce~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GARIFUL, Hvar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KOPAČINA, Donji Humac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Brač „Vitalac” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA NERETVA, Metković~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Dalmatian „Pašticada” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KAPETANOVA KUĆA, Mali Ston~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Sea Rhapsody in Paper Bag~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pearl of Malostonski Bay ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cup with Roasted Almonds ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STARI KAPETAN, Orebić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Chef’s Tuna ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ NAUTIKA, D ubrovnik~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tuna Fillet~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

112 113 114 115 116 117 118 119 120 122 123 124 125 126 127 127 127 128 129 130 130

GORSKI KOTAR, LIKA, KARLOVAC AND SURROUNDINGS, MOSLAVINA

133

FRANKOPAN, Ogulin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Nettle Soup~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GRADINA, Josipdol ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Sarma (cabbage rolls) of Ogulin Sauerkraut and Venison ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MIRJANA & RASTOKE, Donji Nikšić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Homemade Apple Strudel in Vanilla Sauce with Sour Cherry Topping~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DJED, Hrvatska Kostajnica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Chestnut Dumpling~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ LOVAČKI DOM MULJAVA, Vojnić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pancakes Muljava~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DP, Donji Zvečaj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lamb Knuckle~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ LOVAČKI ROG, Karlovac~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Wild Boar on Nettle ad Carrot Mousse ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ŽGANJER, O zalj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Strudel ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ AUGUST, Popovača ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ August’ s Famous Trganci~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ COCKTAIL, Sisak~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beef Muscle Steamed for 10 Hours with Potato Foam~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

134 135 136 137 138 138 140 140 142 143 144 145 146 147 148 149 150 150 152 153

ZAGREB AND SURROUNDING AREA

155

KARLO, Plešivica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cream of Bear Garlic~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MON AMI, Velika Gorica~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MUZEJ, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Marinated Veal French Rack Cooked in Kopa Grill~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ NOEL, Z agreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ POTKOVA, Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beef Cheeks in Port~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

156 156 158 160 160 162 164 165

SOFRA BOROVJE, Z agreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Musaka ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Bamija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Baklava ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Urmašica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STARI PUNTIJAR, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MUSEUM OF GASTRONOMY ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TEKKA, Z agreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SOFRA GREEN GOLD, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZELEN DVOR, Zagreb-Susedgrad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ „Šufigane" (Stewed) Squid ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZINFANDEL’S, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

166 167 167 167 167 168 169 170 172 174 175 176

ZAGORJE, MEĐIMURJE, PODRAVINA

179

VILLA ZELENJAK - VENTEK, R isvica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Locally Grown Duck on Rocket Salad Bed ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA MAGDALENA, Krapinske Toplice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Duck & Chestnut ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ACADEMIA, Marija Bistrica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Veal Filet with Squash Puree and Beetroot ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MAMICA, Pušćine ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pasta with Dandelion and Hazelnut Pesto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MEĐIMURSKI DVORI, Lopatinec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pork Sirloin Wrapped in Pistachio with Sweet Potato on Creamy Peas ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MALA HIŽA, Mačkovec~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Međimurje Cold Cuts~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TERBOTZ, Š trigova ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Squash Soup~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BEDEM, Varaždin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PALATIN, Varaždin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BERNARDA, V araždinske Toplice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Young Ox Cheeks on Potato and Celeriac Cream~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PODRAVSKA KLET, Starigrad~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Goose Liver a la Chef~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

180 181 182 183 184 185 186 186 188 189 190 191 192 193 194 196 198 199 200 201

SLAVONIA AND BARANJA

203

TERASA, D aruvar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Zander on Spring Bed~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VIŠNJICA, Višnjica~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Rhubarb and Dried Fruit Strudel ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZLATNI LUG, Donji Emovci ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ „Podolac" under Iron Bell~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SCHÖN BLICK, Vetovo~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Carp on Fork ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KRČMA KOD RUŽE, Osijek~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ JOSIĆ, Zmajevac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Black Slavonian Pig Steak in Saffron Sauce with Sautéed Vegetables~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KORMORAN, Bilje ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BARANJSKA KUĆA, Karanac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DUNAV, Ilok ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ EVERLASTING LIST OF „RESTAURANT CROATICA”~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ LIST OF ADVERTISERS ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

204 205 206 207 208 209 210 211 212 214 215 216 218 220 222 231 7

I n d e x o f Sy m b o ls ant CROA ur

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restaurant address restaurant phone number

restaurant telefax number

restaurant web page

restaurant e-mail address

restaurant is air-conditioned

WIFI available

number of parking places for passenger cars

number of moorings

working hours winter working hours summer working hours 02.02.-10.03. non-working period of the year number of seats in the restaurant number of seats on the terrace

acceptable cards

QR code, useful for easy access to the web page by mobile device (iPhone, Android)

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Dear readers, We are proud to present the 25th edition of the Restaurant Croatica book: „100 Leading Croatian Restaurants- and Their Recipes”. This project is the oldest national brand of quality assessment in Croatian hospitality industry. We started the project in the far 1995 in cooperation with Croatian Economic Forum. Today, the QR code from the sticker of Restaurant Croatica links leading Croatian restaurants to the online edition of the book. In our selection we covered more than 2,400 restaurants in Croatia. Voting was made possible on the largest portal for promotion of gastronomy in Croatia, www.gastronaut.hr where you can find more than 5,600 different objects offering food and beverages, more than 1,900 recipes, gastronomy news and topics. There are more than 360,000 searches recorded on this portal every year. Voting was done by guests and restaurateurs. The final list was determined by the Honourable Committee of the project, making sure that the recommended restaurants were voted both by the guests and the restaurateurs, that they meet different requirements of modern guests (card payments, WiFi…), are open all year round and are worthy of recommendation in this book- guide. The restaurants presented in the book are also members of Club Gastronaut which held its meetings in the past year, in form of Gastronaut educational activities in Rijeka, Zagreb, Osijek, Karlovac, Crikvenica and on the island of Krk. Project „100 Leading Croatian Restaurants" is proud of the cooperation with the Association of Restaurateurs of Croatia, Association of Chefs of Mediterranean and European Regions and associations of touristic journalists. We hope this book will contribute to many tastes worth remembering and to pleasant moments in our leading restaurants. Leader of project 100 Leading Croatian Restaurants: Karin Mimica, MA

052/449-393 :: 091 9021625 BaĹĄkoti 4, 52463 ViĹĄnjan malvazija, chardonnay, istarski teran

Istria and Kvarner Specialties based on ingredients from the sea and dishes prepared following old recipes with a strong presence of local aromatic herbs are the main features of this cuisine covering a number of gastronomic sub regions. Istrian prosciutto, Grobnik cheese, truffle cheese (Mljekara Latus, Karlić truffles), salted sardines, marinades, cod fish spread (Milena), snails, Istrian pesto (made with bacon and garlic) and seafood salad are just some of the cold starters that must be tried. Warm appetizers usually include various risottos and pastas with seafood, minestrone with corn from the cob (“bobići”), „jota" (traditional dish made with dried beans and sour cabbage) or frittata with truffles, rocket salad or wild asparagus. Fresh sea fish, Kvarner scampi prepared in many ways and mussels from Limski kanal are some of the specialties that attract tourists during the weekends. Specialties in Istria hinterland and Kvarner islands include smoked pork sirloin and sausages with sour cabbage, „fuži" (pasta), „šurlice" (homemade pasta) and gnocchi with venison stew, hare made in the pot and lamb prepared under the iron bell (“peka”). Lamb from the island is particularly praised because the animals graze in perfect ecological circumstances. For dessert, there are „kroštule" and „fritule" (both prepared with different types of dough and fried in deep oil), dried figs and chestnut cakes. Chestnuts from Lovran (“maruni”), wild asparagus and truffles from Motovun forest (Karlić truffles) are the ingredients to which special gastro days are dedicated in their season. During the gastronomic events Krk food fest – Tastes of Spring (May), you can enjoy the best traditional and seasonal dishes in about 20 restaurants of the island of Krk. Local salads include lamb’s lettuce, rocket salad and radicchio. Fresh marjoram, basil, sage, lemon balm, thyme, rosemary and laurel are added to the dishes. Fish is always accompanied by olive oil, usually from Istria (Rovinjola) or the island of Krk. For aperitif, we recommend sparkling wine Cattunar made of malvasia and Momjan moscato following the Charmat method, sparkling

wine (Winery Pavlomir, PZ Gospoja) or traditional Istrian brandy „biska" (Rossi). Dishes prepared with white fish and white meats are usually accompanied by Malvasia (Degrassi, Damjanić, Deklić, Cattunar, Sirotić, Matić, Marijan Arman, Rossi), Malvasia Reserve matured in wood in Winery Visintin, Sauvignon (Legovina, Valenta), Vrbnik Žlahtina, especially with lamb (PZ Gospoja, Pavlomir, PZ Vrbnik), Chardonnay (Degrassi, Legovina, Pavlomir) and Istrian rosé Ruža (Cattunar). With dark meats and oily fish the most popular are Teran (Terre Rosse – Degrassi, Valenta), Borgona (Damjanić), Refosco (Degrassi), Merlot (Cattunar, Damjanić), Cabernet Franc (Legovina) and Cabernet Sauvignon (Cattunar, Degrassi, Pavlomir). Desserts are accompanied by Dolce nota (Legovina) and Dolcetto. Good digestives are some of Darna liqueurs which were awarded some world awards or D-faktor fruity schnapps. Exclusive restaurants with top quality offer are Milan (fish) in Pula, San Rocco in Brtonigla, Zigante in Livade (truffles), Bevanda (fish) and Navis in Opatija, Plavi podrum (fish, creative cooking) in Volosko and Vinotel Gospoja in Vrbnik. Top creative specialties are also offered in restaurant Pergola in Zambratija, Zijavica in Mošćenička Draga, Sv. Nikola in Poreč, Draga di Lovrana in Lovranska Draga and Villa Ariston in Opatija. Local ingredients used in a creative way are an inspiration in restaurant Stancija Kovačići in Rukavac, Dream in Rovinj, Ganeum in Lovran and Marina in Krk. Mostly fish specialties are at home in Badi in Lovrečica, Giannino and Puntulina in Rovinj, Trošt in Vrsar, Yacht Club in Opatija, Ostaria Veranda in Volosko, Molo Longo in Rijeka, Rivica in Njivice, Domino in Dramalj, Santa Lucia in Cres and Barbat in Barbat on the island of Rab and Za kantuni in Mali Lošinj. Homelike ambience and local specialties are offered in La Parenzana in Buje, Vodnjanka in Vodnjan, Dida in Crikvenica, Marina in Punat and Artatore in Mali Lošinj. Jist in Viškovo is well known for steaks, and forest specialties are served in Bitoraj in Fužine. 11

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PERGOLA 17, 18

Sunčana 2, 52475 Zambratija www.pergola.com.hr fabricioveznaver@gmail.com 052759685 052759685

uto - ned: 18 - 23,

pon - ned: 12 - 23,

In a small village of Zambrat ija, on the road leading from Umag to Savudrija, you will find restaurant Pergola. Its cuisine is based on tradition and since 1996 it has maintained its family tradition. The owner and chef Fabricio Vežnaver is inspired by old recipes of homemade dishes and he tackles them in an original way, adding a special touch to traditional tastes and aromas. He thinks of cooking as art: „We eat with all our senses. The plate is the chef ’s canvas”. Dishes are created with seasonal ingredients trying to

20,

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preserve their original taste. Ingredients come from local producers or their own garden so that, depending on the season, in a pleasant atmosphere, you can taste freshly caught fish and other dishes, such as those with asparagus, truffles, crab, cuttlefish and Istrian ox or donkey. Restaurant Pergola has been awarded many prizes, it has been recommended by Michelin guide and in 2015 it became member of the prestigious chefs’ association JRE (jeunes restaurateurs).

Morski cvijet

Sea Flower For 4 persons: 3 apples, 12 scallops, 500 g shrimps, 50 g Grana Padano cheese, black sesame, hazelnuts, olive oil, salt, lemon Peel apples and cook them briefly with lemon juice to avoid oxidation. Clean shrimps, blend them and season with salt and olive oil. Spread shrimps thinly on baking paper and bake for 6 minutes at 140Â°C (without ventilation). Roll and cut in shape of spaghetti. Remove scallops from their shells, rinse them and season with salt and olive oil. Finely slice hazelnuts and roast them briefly. Make small circles from grated cheese on baking paper. Add some black sesame seeds and toasted hazelnuts and bake in the oven for 5 minutes at 200Â°C (without ventilation) until the cheese melts and blends with other ingredients and becomes golden. Fry scallops in a pan. Serve by first placing boiled apples on the plate and season them with some salt and olive oil. Put scallops on apple and finally add shrimp spaghetti. Garnish with baked cheese.

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BADI 96, 04, 06, 10, 11, 12, 13, 14, 15, 16, 17, 18

Umaška 12, 52470 Lovrečica, Umag www.restaurant-badi.com info@restaurant-badi.com 052756293 052742458

12 - 23, 07.01. - 21.01.

30,

70,

Half-way between Umag and Novigrad there is a small fishing village of Lovrečica. In a beautiful landscape you will find Restaurant Badi, for years preserving its place among 100 best Croatian restaurants with its quality and professionalism, winning domestic and foreign awards on its way. Since it was founded in 1986, the restaurant has been run by family Badurina-Badi. This spirit with continuous efforts to improve the service and the offer have attracted guests from Croatia, Italy, Austria, Slovenia… The entrance to the restaurant, the interior

Kozice i buča

design, atmosphere, service, everything is inconspicuous and discreet. The staff welcomes you with a smile. In January 2017 restaurant Badi became member of prestigious association Jeunes Restaurateurs (JRE). The rich offering consists of fish specialties, particularly raw fish dishes, shell fish and scampi. Buzara Badi, Seabass in Bread Crust (dish of the year 2014 proclaimed by organization MangarBen), various dishes of Istrian cuisine and homemade pasta with truffles are some of their staple dishes. A rich wine list features the best Croatian wines with a selection of foreign ones.

Shrimps and Pumpkin For 4 persons: 1 sheet of filo pastry, 500 g shrimps (cleaned), 1 spring onion, 1 pumpkin

Roast pumpkin for 15 minutes at 185°C. Remove the skin and seeds and blend until creamy. Season shrimps with salt, pepper and oil and roll them with spring onion in filo pastry. Bake at 190 °C for 4 to 5 minutes. Serve and add spicy cream made of homemade tomato sauce and chilli.

okusi!

pronaÄ&#x2018;i!

Gir d.o.o. Paladini 14 52420 Buzet

odmori se!

T +385 (0)52 667 304 +385 (0)91/575-9196

www.karlictartufi.hr

+385 (0)95/198-6068 +385 (0)91/572-7932

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MULINO 18

Škrile 75a, 52460 Buje www.mulino.hr/hr/restaurant recepcija@mulino.hr 052725300 052725333

07 - 24,

07 - 01,

150,

Luxury Casino Hotel Mulino has been designed for guests expecting top service. It is located on the western side of the beautiful Istrian peninsula, near Slovenian and Italian border, on a hill above Piran bay. It is surrounded by a natural park, olive groves, vineyards, orchards and ancient Istrian villages. Mild Mediterranean climate, quiet and peaceful surroundings, top quality service, lavish interior and intimate atmosphere have made Casino Hotel Mulino a special and unique destination for a perfect getaway, rest and entertainment for those willing to spend their free time in great style. In the ambience in which traditional and

contemporary meet, with silver and crystal shimmering, skilled chefs of the hotel and restaurant Mulino try to do their best with selected ingredients, joining all aromas in a seducing entity, making sure the dishes they serve stay long and pleasantly in their guests’ memory. The menu offers a combination of Mediterranean tradition and Istrian delicacies, one of which is the magnificent truffle. All dishes are accompanied by top quality international wines of the Istrian wine region. On the other hand, hall „Tropicana”, as an extension to the restaurant, is ideal for special moments, birthdays or anniversaries, offering a splendid view of Sešovlje salt mills (nature park and historic monument).

SoufflĂŠ s tartufom

Souffle with Truffle 1 egg, 1 crouton, 1 dl beef stock, 80 g butter, 60 g fresh truffle Separate yolk from egg- white. Beat the egg- white. Put crouton in a mould, add the egg- white and then the yolk. Bake for 7 minutes at 180 Â°C. Sauce: boil stock, butter and truffle to preferred thickness. Complete the baked souffle with sauce and sprinkle some truffle slice over the dish.

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LA PARENZANA

â&#x2C6;&#x2122;

Volpia 3, 52460 Buje www.laparenzana.com hotelparenzana@gmail.com 052777458, 052777460

12 - 22,

50,

40,

Hotel Parenzana with its restaurant of the same name is a quiet oasis for relaxation, situated between the green hills of central Istria and the blue Adriatic Sea, at the location of Austro- Hungarian railway Parenzana which used to connect Trieste with PoreÄ?. Today, this railway stretches through three countries (Italy, Slovenia and Croatia) and is turned into a cycling and trekking trail of health and friendship. The cuisine is based on natural, healthy food with ingredients from local farms, prepared in

a traditional but refined way. There are regional delicacies such as dishes under the iron bell and specialities from the sea, very often prepared outside, on the open fireplace. When in season, truffles, a famous aphrodisiac, are a must. The meals are rounded up with Istrian olive oils and wines- malvasia and teran which complement all dishes. The hosts organize a number of excursionsfrom truffe hunt and cycling tours to food and wine tastings.

Pljukanaci s gamberima i pestom od pistacia

“Pljukanci" with Shrimps and Pistachio Pesto For pesto: 160 g pistachio (unsalted), 2 small cloves of garlic, 5 large basil leaves, zest of 1 lemon, teaspoon lemon juice, 150 ml olive oil, 50 g grated Parmesan cheese, 1 teaspoon salt, ½ teaspoon pepper, 50- 100 ml water; For „pljukanci”: 100 g „pljukanci" pasta, 70 g shrimps (shelled), 1 tablespoon pistachio pesto, shrimp or scampi stock, cognac For pesto, blend pistachios, garlic, basil, cheese, lemon zest, salt and pepper. Add olive oil and blend adding water until the mixture is homogeneous. For 1 serving of pasta fry shrimps in olive oil, flambé with cognac and add a ladle of stock. Add previously prepared pesto. When it melts, add boiled pasta and combine. Before serving, add a few drops of lemon juice, fresh basil and olive oil.

All pasta served in restaurant Parenzana is locally produced in the traditional Istrian way. „Pljukanci”, ravioli, noodles, „fuži”, „pasutice”, „šurlice”, „fedelini”, „makaruni”… 19

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TROŠT 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 17, 18

Obala Maršala Tita 1a, 52450 Vrsar www.restoran-trost.hr info@restoran-trost.hr 052445197 052441107

10 - 24,

160,

200

Restaurant Trošt is situated in Marina Vrsar. You can enjoy a splendid view of the sea and the town of Vrsar from the restaurant. The owners, family Trošt, have worked in the hospitality industry for two decades and after renting restaurants Vrsaranka and Marina, since 2001 they have had their own restaurant Trošt, also known as Ilvo. In summer on the terrace, in winter in the warm ambience near the open fireplace you

can enjoy fish and meat specialties, pasta with lobster, grilled fish or fish baked in salt crust, „pljukanci" - homemade pasta with scampi and porcini and beefsteaks in many different ways. There is a wide choice of selected quality wines. „Experience moments of utter satisfaction with genuine hospitality and tasty dishes”, say the owners.

Deklić wines are the result of an almost one-hundred-year tradition cherished by the Deklić family in their vineyards. The grapevine has always been our life and the legacy that we take care of and preserve for generations to come. Our wines come from the area of Vizinada, part of the Istrian peninsula, which has always been a wine-growing district, with an excellent climate, afertile red soil and a pleasant altitude which is of great importance for the wine. Our vineyards’ locations allow vines to absorb the sun heat throughout the day, which greatly affects the excellence of the product. The combination of terroir and effort we invest brings you the wines characterized by their minerality, freshness, durability, retro flavour and finearoma. You will enjoy them as much as our family members enjoy producing them for you.

OPG VINA DEKLIĆ Ferenci 47, Vižinada 52447. Istra, Hrvatska | tel/fax. +385 (0)52 446 151 gsm. +385 (0)91 446 1511 | info@vina-deklic.com

www.vina-deklic.com

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SAN ROCCO 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Srednja ulica 2, 52474 Brtonigla www.san-rocco.hr info@san-rocco.hr 052725000 052725026

13 - 23,

20,

In Brtonigla, a little village on a picturesque hill in Istria, within hotel San Rocco there is an elegant restaurant which is a former cellar in which family wines „malvazija" and Istrian „teran" were produced. The gastronomically rich offering is mainly based on typical seasonal specialties such as fish, truffles, mushrooms, prosciutto and other typical Istrian produce accompanied with a vast selection of regional and international wines. Efforts invested in quality service and offer has been awarded with numerous high awards and the restaurant has been listed in important national and international oenologicalgastronomic guides. It is a member of Jeunes

Restaurateurs d’Europe (JRE) which promotes respect for tradition, creativity and innovation of young chefs under the motto „talent & passion”. The restaurant has been listed in important national and international oenologicalgastronomic guides such as Veronelli, Gault Millau, Wo isst Österreich and awarded many awards. It has also been listed in Le Guide de l’Espresso, A tavola con i Nordest, Magnar Ben, Restaurant Croatica and for years it has been among the best Istrian restaurants. Although it is situated in the very center of Brtonigla, the hotel-restaurant is surrounded by a large park and olive grove. Guests

can enjoy peace and quiet, read a book in the shades or just have a nap in the rhythm of sounds of pristine nature. Year after year the restaurant’s offer has improved. Besides an extensive wine list, the restaurant offers olive oil from their own production and wine vinegar matured in oak barrels for 20 years.

Guests can use the wellness corner with outside and shaded pools, hydro massage and various beauty treatments. Istria has become a favourite cycling destination with Hotel San Rocco as an ideal spot for cyclists who can take advantage of bicycles offered by the hotel. Boutique-bike hotel San Rocco provides keeping, washing and repair of bicycles.

Marinirani filet švoje s majonezom od vlasca Marinated Flounder Fillet with Chives Mayonnaise For 4 persons: 4 flounders, 2 dl lemon juice, 2 dl olive oil, Mediterranean herbs (sage, rosemary, bay leaves, thyme), 0.5 dl milk, 1.5 dl olive oil, 50 g fresh chives, 50 g samphire Fillet the fish and remove the skin. Season with salt, place fillets in lemon juice and refrigerate for 6 hours. Flounder has more compact meat than other fish and needs to be marinated longer. Take the fillets out and dry them with a kitchen towel. They will be tough and rubbery, so put them in olive oil with herbs for 24 hours to make them tender. The fish will remain fresh for several days. Briefly boil samphire. For mayonnaise blend milk and chives in a tall glass, add some salt and start adding oil, slowly, until you use it all. Put a spoonful of mayonnaise on a plate, take the fillets out of oil, wipe them and place on mayonnaise and finish with boiled samphire.

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SPINNAKER 18

Obala Maršala Tita 15, 52440 Poreč www.valamar.com/hr/porec/restaurant-spinnaker spinnaker@valamar.com 052400804 052431351

12 - 22,

25,

30,

In the vicinity of the old part of the city of Poreč, within Valamar Riviera Hotel, there is the à la carte restaurant Spinnaker. The elegantly appointed restaurant offers specialities which reflect the combination of modern cuisine and traditional tastes, prepared by chefs Goran Hrastovčak and Ivan Ergović with their teams, using daily fresh seafood from the Adriatic Sea and produce from nearby farms and forests. The restaurant is also proud of its cakes. The specialities are accompanied by over 120 labels of local and international wines, champagnes and sparkling wines. The wine list

is signed by renowned sommelier Sandi Paris. Spinnaker Gourmet Stage , a series of special gourmet dinners take place during the year in the restaurant, which holds the first place on Tripadvisor’s list of Poreč restaurants. According to Gault Millau guide, it holds two hats and it is also recommended by guides Venezia a Tavola and Istra Gourmet. In 2018 it received a special recognition by Tourist Board of Istria for Istrian restaurant with the highest growth in comparison with the previous year. Constantly trying to improve their quality and satisfy their guests, top- quality chefs from entire Croatia come to prepare food during these tasting dinners.

Kaldir 9a, 52424 Motovun Istria. Croatia +385 99 5495 449 info@valentafamily.wine www.valentafamily.wine

DARNA d.o.o. BraÄ&#x2021;e Pesel 10/a, 52210 Rovinj | Tel: 385-52-813-228 E-mail: darna@pu.t-com.hr | Web: www.darna.hr

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SV. NIKOLA 07, 08, 09, 10, 11, 12, 14, 15, 16, 17, 18

Obala Maršala Tita 23, 52440 Poreč www.svnikola.com info@svnikola.com 052423018

11 - 01,

20,

60,

Restaurant Sv. Nikola is situated on Poreč waterfront, across the island after which it was named. This luxuriously decorated and rewarded restaurant with top quality cuisine and staff serves specialties of regional cuisine on two floors and the terrace. There is also a wide selection of Istrian, Croatian and international wines. Carpaccio Mare Nostrum (made of octopus, cold smoked swordfish and scampi, fish

fillet Mali škoj, small island fillet (sea bass fillet in scampi and scallop sauce) are some of the dishes the staff is particularly proud of. „Visit us and enjoy the special atmosphere of the enchanting ambience and top quality of or cuisine. We join tastes into masterpieces with our imagination and enthusiasm”, says the owner Nikola Bijelić.

Riblji filet Sv. Nikola Fish Fillet „Sv. Nikola” 200 g sea bass fillet, 1 spring onion, 200 g beetroot, 2 dl scampi stock, 100 g semolina, 50 g cuttlefish ink, 5 dl milk, 100 g butter, salt, pepper, 100 g scampi tails Bring milk, butter, salt and pepper to boil, add semolina and cuttlefish ink. Cook for 2 minutes and pour into mould. Cut fish fillets, season them and leave to rest for 10 minutes. Prepare stock by cooking scampi shells and root vegetables. Boil beetroot, season and blend. Grill semolina for 1 minute on both sides. Grill fillets for 2 minutes on both sides. Briefly grill scampi tails. Put beetroot cream on semolina and fish fillets and scampi on top. Pour the sauce over the dish and serve. 26

Dario Činić Centener 52 52210 Rovinj +385 98 211467 dario.cinic@pu.t-com.hr

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DREAM 07, 08, 14, 16, 17, 18

Joakima Rakovca 18, 52210 Rovinj www.dream.hr dream@dream.hr 052830613, 0915799239

12 - 24,

60,

Restaurant & Residence Dream is located just a few steps from the waterfront in a vivid and busy tourist area of historic centre of old town Rovinj. It is situated in a 19th century building completely renovated by the owners, Amir Kadunić, MSc in Civil Engineering and Darija Kadunić, MA. They particularly paid attention to the authentic elements of old Istrian way of construction. After completing the construction work, in the final architectural part, only the original natural materials were used, such as old tiles covering all the floors. All doors and windows were built according to the designs of old Rovinj buildings and were made of larch wood as a tradition-

al material. Windows and doors are framed in stone. A lot of old stone walls were also restored together with drain pipes and the ancient Istrian fireplace. There is Residence Dream on the upper floors. The owners offer 4-star rooms in which the guests can enjoy the quality authentic decoration with all the most modern amenities. This extremely demanding project required not only substantial financial support, patience and knowledge but also love for preservation of heritage and its revival. Therefore the motto of restaurant Dream and its very name are part of J. B. Shaw’s quote: „You DREAM

things and say WHY, but I DREAM things that never WERE and say WHY NOT”. Restaurant Dream consists of two interconnected halls and a winter lounge with an open fireplace. There is also a summer terrace. The interior of Dream is a mix of quality authentic architectural arrangement combined with modern elements. Particular in details, it includes valuable antiquities, tiffany lamps, paintings of academic painters, old photographs, floor mosaics, thonet chairs and the valuable object form the museum of modern art. In accordance with this, in Dream you

will feel the spirit of old times but also the bustle of the city life. In the peace and quiet of the authentic atmosphere, where the old meets the new, you will be able to taste traditional Istrian but also modern specialities. Restaurant Dream prefers Mediterranean culinary heritage and since it has for more than a decade been open all year round, its offer is enriched with promotional and seasonal menus. Bread and pasta are homemade. Particular attention is paid to the atmosphere with selection of music background in accordance with world trends.

Gusta riblja juha od grdobine

Domaće tagliatelle s kvarnerskim škampima i kozicama

Rižoto sa škampima i buzetskim crnim tartufom

Fileti brancina na kremi od rukole uz složenac od krumpira

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GIANNINO 97, 98, 01, 03, 04, 05, 06, 07, 08, 10, 11, 12, 14, 15, 16, 17, 18

Agusta Ferrija 38, 52210 Rovinj giannino.incroatia.info giannino@gmail.com 052813402, 098420104 052815975

18 - 23, 15.01. - 30.03.

70,

Restaurant Giannino is situated in Rovinj and with its rustic elegance it perfectly fits in the image of this magical city. It was opened in 1982. It has been in possession of family Pelizzer and is now run by Nereo Pelizzer. The initial idea was to call it Labyrinth since it reminds of a complicated cave in which Ariadneâ&#x20AC;&#x2122;s thread could be found. It is a fish restaurant without a permanent

menu because the offer depends on the daily catch of local fishermen. Three Rovinj fishermen are assigned to catch fish just for Giannino. This catch goes from lobster and gilt-headed bream to sea bass and sole. The staff will offer you an aperitif made with sparkling wine and fruit. Among about 80 wine labels there are some relic Italian and local wines.

Filet orade s povrÄ&#x2021;em

Gilt-head Bream with Vegetables Bream, fresh zucchini, fresh pepper, cherry tomatoes, carrot, parsley, garlic, Swiss chard, cooking cream, olive oil, pepper, salt Grill fresh vegetables and fish fillets. Add salt and pepper. Cook sauce made with Swiss chard, add parsley, garlic, olive oil, cooking cream, salt and pepper. Cook briefly. Put vegetables on a plate, then add fish and pour Swiss chard sauce over.

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VODNJANKA 99, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Istarska 22b, 52215 Vodnjan www.gastronaut.hr ivana.celija@gmail.com 052511435

pon - sub: 11-23 ,

50, ,

60,

Restaurant Vodnjanka resembles a theatre café or scenography for a theatre performance, or maybe a museum saving the Vodnjan antiquities from oblivion. It is also the exhibition space for local artists. In any case, the owner Svjetlana Celija shares her creativity with her guests and happily watches their reactions often resulting in new ideas. This family-run restaurant-lounge has developed into a cult point of Istrian and Vodnjan gastronomy. Homemade pasta, top quality Istrian pro-

sciutto and fine aged cheeses, homemade whey cheese, delicious meat cuts from local “boškarin” ox, warm and energizing soups and Vodnjan desserts have attracted guests to Vodnjanka for decades. Numerous plaques, awards, recognitions, articles in foreign magazines, television shows, interviews and most of all, its guests, speak about the restaurant’s success. Since 2019 Vodnjanka runs in two locations. Citizens of our capital do not need to travel to Istria when they wish to taste Svjetlana’s del-

icacies. The restaurant with the same name and true Istrian cuisine is in Zagreb, 16. Gundulićeva Street. „All carefully selected ingredients that are on the plate have come directly from gardens, mead-

ows or fields around Vodnjan. It is our image: recipes from old foundations, which we enriched by a pinch of aromatic herbs, lavender flowers… and freshness of modern culinary trends. Your satisfaction will be our true and most precious award”, says the owner Svjetlana Celija.

Veliki ravijoli

Large Ravioli For 4 persons: pasta: 500 g all- purpose flour, 5 eggs; filling: 200 g whey cottage cheese, 250 g prosciutto, 150 g boiled mixed wild edible plants (“mišancija”), 50 g dried chanterelle mushrooms, salt, pepper Prepare dough. If necessary, add some water Stir diced prosciutto into cheese, add chopped mišancija. Roll dough thinly, cut to 10 cm wide strips and fill with prepared filling. Use ravioli mould to make ravioli. Boil them for 4- 5 minutes. Serve ravioli with chanterelle sauce prepared with blanched mushrooms sautéed in olive oil. 33

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ZIGANTE 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Livade 7, 52427 Livade www.restaurantzigante.com info@livadetartufi.com 052664302 052664303

12 - 22,

12 - 23, 08.01. - 15.03.,

30,

Restaurant Zigante is situated in the heart of Istria, in the village of Livade, not far from Motovun forest between Motovun and Oprtalj. Old course of the river Mirna flows through Livade. Once upon a time, local railway Parenzana also passed through the village. This typical Istrian village attracts domestic and foreign tourists with its peace and abundance of natural beauties and, of course, the fact that one of the oldest truffle habitats in the world is in the neighbouring forest. It was in 1999 near Livade, more precisely, in Motovun forest that Mr. Giancarlo Zigante with his dog Diana came across the largest

64,

white truffle, a specimen of the famous species Tuber Magnatum Pico, of 1.31 kg and which entered the Guinness Book of Records as the largest in the world! This event placed Livade on the map of the world as the centre of this extremely appreciated underground mushroom. Today truffle is an irreplaceable part of world gastronomy. The best restaurants in the world rely on its simplicity, attractiveness and seducing power when creating their menus. Restaurant Zigante, as the first Croatian restaurant specialized on dishes made with Istrian truffle, offers to its guests a carefully designed menu based on fresh truffles during the whole year. The restaurant boasts about

its extremely rich wine offer counting a lot of domestic and foreign wines. Restaurant staff, cooks and sommeliers have received many international acknowledgements for their work. Besides undoubtedly unique menus, the restaurant also organizes business lunches, dinners, tastings… but also truffle hunting. In the building that is the extension of the restaurant, in the renovated Istrian stone house, there are three comfortable, contempo-

rary appointed 4* rooms for those who appreciate relaxing in the peace and quiet of a typical Istrian rural village. „Our guests come from all over the world, but they all share one characteristic: they are gastronomy lovers. Hereby we invite you to visit us, relax in the middle of picturesque Istria and check the seduction of top specialities in restaurant Zigante" - say the hosts.

Krumpir/tartuf

Potato/Truffle For 4 persons: 500 g potatoes, 1 clove garlic, 1 onion, 100 g cream, 200 g milk, 100 g truffle butter, 40 g truffle, 2 g xanthan, 5 dl veal consommé, 100 g breadcrumbs, rosemary, thyme, 1 dl olive oil, salt, pepper Peel and halve the potatoes. Use a special tool to make rolls. Boil them in consommé over low heat. Serve part of potatoes with consommé, roll the other part in breadcrumbs and bake in the oven at 180° C for 5 minutes. Use the remaining potatoes to prepare roast potato cream and foam. Cream: Dice potato, season, add garlic and herbs and roast. When done, blend adding cream and milk until creamy. Foam: Boil potatoes in milk and truffle butter. Use the stick mixer to make foam. To serve, first put the potato cream on the plate, then two potato rolls from consommé and two from the oven. Pour foam over the rolls and grate fresh truffle over the dish.

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DRAGA DI LOVRANA 06, 07, 08, 09, 10, 11, 12, 16, 18

Lovranska Draga 1, 51415 Lovranska Draga www.dragadilovrana.hr info@dragadilovrana.hr 051294166 051291826

uto - ned: 12 - 22,

pon - ned: 13 - 23, 31.01. - 20.02.

Restaurant-hotel Draga di Lovrana is located 7.5 km above a typical small town on the seaside of Lovran, in Lovranska Draga, at the altitude of 400 m. The view from Draga is breathtaking since it encompasses the city of Rijeka, islands Cres and Krk and mountain Učka with its peak. The revival of Draga di Lovrana happened in 2005 when it was reopened after a complete reconstruction, following the original layout. The owners, Sanja and Christian Nikolac brought life to the restaurant-hotel. The exte-

12,

50,

rior reflects the rich history and royal past because emperor Franz Joseph enjoyed the benefits of Draga di Lovrana in far 1910. In the restaurant Draga di Lovrana you may enjoy tasty products of the green-blue world that surrounds the restaurant. The gentleness of the sea, wilderness of the forest and clean air from mountain Učka - this is all here, in the magical gastronomic performance which was awarded with the first Michelin star in Kvarner. The restaurant menu has both fish and meat specialities typical for this area. The mission of its cuisine is to preserve the original taste of each dish, i.e. to insist on natural and authentic dishes, with a touch of modern culinary technique of the young chef Deni Srdoč. There is also a rich offer of white and red wines, dessert wines, sparkling wines and champagnes. The hotel offers accommodation in 8 double rooms, one senior suite and two junior suites. The guests may relax in the outdoor pool.

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ZIJAVICA

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Šetalište 25. travnja 2, 51417 Mošćenička Draga www.konoba-zijavica.com stiven.lavita@gmail.com 051737243

12 - 22, SRI, 01.01. - 01.02.

25,

In Mošćenička Draga, a small fishing village in Riviera Opatija, close to one of the most beautiful beaches of Kvarner Bay, there is restaurant Zijavica. The restaurant’s interior, decorated with wood and stone evokes the romantic past, but also exciting challenges of today. The terrace raised just about a few centimetres above the beach is tailor-made for a complete experience of small masterpieces of Kvarner and Istrian gastronomy.

After over 40 years of fishing in Kvarner, the owner of restaurant Zijavica decided to round up the family business by opening the restaurant. The goal of the young team in the kitchen of this small, picturesque and very cosy tavernrestaurant is to preserve the roots in tradition, but also accept the modern challenges of high gastronomy. Besides sea delicacies such as octopus and scampi, the menu also offers authentic specialties of continental Istria.

Ceviche Zijavica Ceviche Zijavica

Brodet ča more da Brodetto “Ča More Da” (fish stew with daily catch)

Marinirani škampi i skuta Marinated Scampi and Whey Cheese

Hobotnica forno Octopus in the Oven 39

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GANEUM

â&#x2C6;&#x2122;

Stari grad 5, 51415 Lovran gastronaut.hr ganeumlovran@gmail.com 0915779160

12 - 02, PON,

35,

Restaurant Ganeum (cellar for enjoyment) is located in the historic center of the town of Lovran. With its rustic interior, it perfectly fits inside the city walls. The restaurant interior has 10 tables and it can accommodate 35 persons; the exterior terrace has 25 seats. Experienced chef Robert Benzia, holder of many international awards, organized his restaurant as a cellar intended for enjoying

food, wine, ambience and adequate music. The kitchen is open and the guests of the food & wine bar can watch the preparation of specialties based on daily offer of local ingredients. There are fish, meat and vegetarian dishes on the menu. There is also a tasting menu with 5 courses. The food is accompanied by a lot of wine labels from all Croatian regions, with many wines offered per glass.

Pačja prsa s kremom od mandarine

Tuna u omotaču od pancete na podlozi od povrća

Duck Breasts with Wild Plum Cream

Tuna in Bacon Jacket on Vegetable Bed

Confit od patke s mladim krumpirom i kremom od mandarine

Flambirana hobotnica u konjaku

Duck Confit with New Potatoes and Tangerine Cream

Flambéed Octopus in Cognac 41

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VILLA ARISTON 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 09, 15, 16, 17, 18

M. Tita 179, 51410 Opatija www.villa-ariston.hr info@villa-ariston.hr 051271379 051271494

12 - 24,

10,

40,

At the favourite promenade in Opatija - lungo mare, in the romantic ambience of a beautiful park, there is Villa Ariston, one of the oldest and best preserved villas of this region. It was first mentioned in far 1890 as property of Mrs. Ana Pick, widow of Dr. Julius from Ozor in Hungary. In 1898 it became property of baroness Hedwiga von Hass-Teichen from Vienna and in 1908 she commissioned a project from Oswald Meese, the architect of the first hotel in Opatija-Kvarner.

Todayâ&#x20AC;&#x2122;s image was achieved by an adaptation that took place from 1915 to 1924, performed by the architect from Vienna and Opatija Carl Seid who turned it into a Mediterranean gem which seems to be protruding from a cliff above the sea. Hotel Villa Ariston, surrounded by a beautiful park, is one of the most charming hotels of Riviera Opatija. It is a location where the atmosphere of past times perfectly meets the modern comfort and first-class service, ideal

for a unique vacation. Chef transfers his creativity to the food and creates unique gastronomic delicacies based on seasonal ingredients. In the restaurant you can experience a har-

mony of tastes and aromas of fish and meat delicacies with a Mediterranean touch. Relying on the quietness of the ambience and discreet service, the staff is keen to satisfy each one of your wishes. They say: „Villa Ariston is the right choice for your dream wedding”.

Poširani brancin u ulju od bosiljka i peršina

Poached Sea Bass in Basil and Parsley Oil For 4 persons: 1 kg sea bass, 100 g basil, 50 g fresh parsley, 0.15 l extra virgin olive oil, 200 g carrot, 200 g fresh red pepper, 100 g beetroot, 100 g cherry tomatoes, spices and herbs Pepper cream - Boil pepper with a little extra virgin olive oil, add salt and blend into cream. Beetroot cream - Boil beetroot with a little extra virgin olive oil, add salt and blend into cream. Poach sea bass in vacuum in water. Cook carrot in olive oil at 60 °C. Cook basil and parsley for 20 minutes. Strain through a filter bag. Pour filtered oil on the plate and add all other previously prepared ingredients. 43

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BEVANDA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Zert 8, 51410 Opatija www.bevanda.hr bevanda@bevanda.hr 051718354 051718354

12 - 24,

10,

120

Hotel Bevanda is a five star design hotel built on the foundations of a restaurant with the same name, established in 1971. It is located right at the sea, with a view of beautiful Rijeka, Opatija and Istria with islands in the distance. The restaurant’s cuisine is inspired by sea food so that the guests can daily enjoy a wide range of fresh fish, crab and mussels. A large aquarium with sea water holds fish and crab. The professional, experienced and creative culinary staff can surely meet all the requirements of the guest inclined to traditional cuisine but also the more demanding one seeking

creative, modern dishes with a touch of fresh, organic local ingredients. Dishes are grilled on wood coal, under iron cover (“pod pekom”) and in the baking oven. The wine list contains more than 500 labels. Offer of wine per glass recommended by the sommelier, combination of food and wine at a leisurely lunch or romantic dinner contribute to the pleasant experience. The summer bar, right next to the restaurant, near the sea, is an addition to the offer during the summer months. It offers a selection of top-quality sparkling wines and champagnes with fish snacks and fresh oysters.

PODRUMARSKA 3

b a š a n i ja 52 475 savudrija istra croatia

Fuži tartufino Sastojci za 2 osobe: 200 g fuža, 150 g Baccalà della mamma - Bakalara tartufino, 20 g crnih tartufa, 2 žlice mlijeka, sol i Priprema: fuže stavite kuhati u vrelu posoljenu vodu. U zagrijanu tavu stavite Bakalar tartufino te razrijedite s 2 žlice mlijeka. Miješajte dok ne dobijete gusti umak. dite Kad su fuži kuhani „al dente“, procije možete ih i prelijte umakom tartufino na koji naribati krupnije listiće tartufa. Sve skupa eno pomiješajte i poslužite toplo. Na posluž jelo sitno naribajte ostatak tartufa.

Predstavljamo vam... Baccalà della Mamma Kvalitetni proizvodi od norveškog bakalara

Preporučeno vino: malvazija Preporučeno vino: chardonnay

SINCE 1986

www.baccala-della-mamma.com www.bakalar-milena.hr info@bakalar-milena.hr

Obrt za proizvodnju, preradu bakalara i ugostiteljstvo „Milena“. Bačva 3, 52463 Višnjan, Hrvatska T./F. +385 (0)52/449-593, +385 (0)52/449-253 • M. +385 (0)91/888-0740, +385 (0)91/202-0470

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YACHT CLUB

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Zert 1, 51410 Opatija www.yacht-club-opatija.com info@yacht-club-opatija.com 051272345

10 - 24 ,

60,

Yacht Club is set in an attractive location above the sea, by the walking path, offering the view of a little port of Opatija and Kvarner Bay. It is appointed in Mediterranean style with two dining halls and a large outdoor terrace. The ambience is enlivened by paintings of Vojo Radoičić. Fishermen, nautic tourists and gourmets visit the restaurant daily because the dishes remind them of their grannies’ cooking. The cuisine is Istrian- Littoral with an accent on local ingredients and all the best that the sea offers. The menu is mostly filled with deli-

cacies from the sea, pastas and risottos. Some special dishes are cuttlefish minestrone, calamari Opatija style, monkfish in caper sauce with polenta and monkfish, scallop and shrimp skewers. Wine list includes a wide selection of Croatian and foreign wines of renowned winemakers. There are wines from Istria, Slavonia and Dalmatia, but also from Spain, France, Italy and Chile. „Have a good time in Yacht Club and enjoy the bites we created for you”, say the hosts.

Plata miješanih školjki na način šefa

Platter of Mixed Shellfish, Chef Style 1 kg mixed shellfish, 2 scallops, 2 cloves garlic, 0.3 ml olive oil, 2 dl malvasia wine, 3 dl fish stock, salt and pepper, chopped parsley, 1 tablespoon breadcrumbs Grill scallops on both sides until golden. Fry garlic and parsley in olive oil, add the other shellfish. When they start to open, pour wine and stock. Let them boil, sprinkle with breadcrumbs to thicken the sauce. Add grilled scallops and cook briefly. Add salt and pepper to taste. Serve in a deeper dish.

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PLAVI PODRUM 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Obala F. Supila 4, 51410 Volosko www.plavipodrum.com dkramari@inet.hr 051701223 051741195

12 -24,

80,

Restaurant Plavi podrum is situated in the port of Volosko, right by the sea. For more than a hundred years, as the oldest restaurant on Opatija Riviera, it has inclined to top quality wine and sophisticated Mediterranean gastronomy. The restaurant tries to preserve tradition of original food and gastronomic customs of the coastal area so that in its offer there are reinterpreted specific dishes of the Littoral. The restaurant proudly offers dishes created by its owner, Daniela KramariÄ&#x2021; and her team of chefs. During summer season they comprise

marinated Kvarner red mullet in passion fruit on cream of white almonds, Kvarner scampi Cardinale in cold tomato and strawberry soup, fragrant scallops on apple and turmeric cream with coffee dust and Istrian black truffle. The bases of cuisine are freshness and quality of local ingredients which, through a sophisticated culinarily process results in top quality gastronomic experience. Beverages are paid particular attention, particularly wines. There are more than 250 labels on the wine list, with the emphasis on the Old World. The list is constantly supplemented

in accordance with current world trends but also with local trends. The restaurantâ&#x20AC;&#x2122;s credo is that each dish deserves â&#x20AC;&#x17E;its" wine so they offer wines per glass with every wine demanding its special glass. The restaurant is run by Daniela KramariÄ&#x2021; who is also the main sommelier, double Croatian champion and champion of Eastern and Central Europe.

Restaurant Plavi podrum was awarded high awards in 2008 and 2010, entering the St. Pellegrino list as one of the 100 best restaurants in the world. In the spirit of sommeliers, the restaurant also offers cigars. You can choose your cigar from the humidor and appropriately finish your meal. With a sip of porto, malt or rum.

Arty-fish

Arty-fish 49

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OSTARIA VERANDA

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Dr. A. Mohorovčića 40, 51410 Volosko www.ostariaveranda.hr info@ostariaveranda.hr 051875189

12 - 23,

56,

In a small town of Volosko, connected with Opatija and Lovran by Lungo mare path, in location of wellknown inn Ivka, on a terrace shaded by an old wisteria tree, with a great view of the sea, or in the dining hall with an open fire, Ostaria Veranda offers its specialties today. Some of the specialties are: oily fish in “savor”, cream of baby spinach soup with gratinated whey cottage cheese and almonds, grilled marinated octopus, pear cooked in teran wine

and many others inspired by local ingredients at their best. „We believe cooking is art, a skill enabling guests to travel and experience dishes prepared with passion and love. We also believe that sometimes less is more if we use fresh and correctly processed ingredients. Osteria Veranda does not offer only a taste and image on its plates, it offers a complete gastronomic experience in which we believe and which we pass to our guests”, say the hosts.

Carpaccio od tune

Tuna Carpaccio

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NAVIS

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Ivana Matečića Ronjgova 10, 51410 Opatija www.hotel-navis.hr hotel@hotel-navis.hr 051444600

12 - 23,

65,

Located on a cliff above the Preluk bay, restaurant Navis offers a top gourmet experience to every guest. The atmosphere is magical: enjoying the view of Kvarner archipelago spreading at the open sea, your palate is in for a surprise. Inspired by top- quality ingredients of Mediterranean and continental cuisine, you will get to know the genius and creative ideas turned into inspirational menus prepared with seasonal and local ingredients. Careful selection of ingredients and outstanding culinary interpretation of our chef result in top gastronomic pleasure. They will enchant you. When we talk about food, there are no compromises. Carpaccio made with Adriatic tuna, lobster, fresh oysters, beef steak with

fresh Istrian truffles, „gregada" with fresh fish, homemade bread without additives from the bread oven. You just have to make a choice and let us do the rest. All our ingredients are fresh, their quality is indisputable. The creatively designed menu with character is very tempting „Do I eat it all at once, or spend some time admiring it?”. It is difficult to pick just one dish from our menu. Every course hides a secret and is special. Each fresh fish specialty or traditional dish under the iron bell is innovatively interpreted by our chef and will take you to a enchanting gastronomic world of the à la carte restaurant Navis. They say the gourmets enjoy the food three times: first when they see it, then when they smell it and finally when they taste it. You just have to prepare all your senses and surrender to the experience. The restaurant’s quality is confirmed by the Michelin Guide recommendation for 2020. In season 2020 the restaurant introduced the JapaneseMediterranean fusion. „Fusion by Navis”. You can taste sushi made with local ingredients prepared using the famous Japanese technique.

HOTEL-VINOTEL GOSPOJA Frankopanska 1, Vrbnik KONOBA ŽLAHTINA Pred Sparov zid 9, Vrbnik KUŠAONA-PIZZERIA Vitezićeva 9, Vrbnik VlNARIJA GOSPOJA Sv. Nedije 3, Vrbnik KUŠAONA CRIKVENICA Školska 3, Crikvenica KUŠAONA RIJEKA Riva Boduli 7a, Rijeka TOČIONA VEŽICA Kvaternikova ul 62, Rijeka

www.gospoja.hr

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STANCIJA KOVAČIĆI 12, 13, 14, 15, 17, 18

Rukavac 51, 51211 Rukavac www.stancija-kovacici.hr stancija.kovacici@gmail.com 051272106

sri - ned: 12 - 23, 21.01. - 07.02.

60,

70,

Restaurant Stancija Kovačići is surrounded with green hills in the small village of Rukavac, only 4 km from Opatija. In 1990 the enthusiastic owner and restaurant’s chef Vinko Frlan, turned his grandparents’ house built in 1880’s and the blacksmith’s shop into a luxurious and rustic „stancija" (inn) and into an authentic and elegant destination for gastronomic connoisseurs. The gastronomic offer is based on traditional cuisine and reflects the influence of the climate, vicinity of the sea and the forest, seasons, smells and tastes of the littoral. Fresh seasonal ingredients and local produce are used in

daily preparation of food. Fresh bread and pasta are made daily. Guests can enjoy meat and fish specialties that are in springtime complemented with wild asparagus, wild onion, nettle and samphire and in autumn with porcini mushrooms, dried fruit and chestnuts. There are also dishes with truffles, homemade pasta „pljukanci”, ravioli, „grašnjaki”, dishes with Adriatic scampi and cockles and dishes made with meat of special local ox. Part of the story is the terrace with a herb garden full of plants (sage, rosemary, lavender, fennel, laurel, basil…) carefully picked by chef Vinko Frlan when creating his dishes. Wine list is based on the offer of Croatian wine makers and it contains about 50 labels, mostly from Istria. The restaurant’s interior is inspired by its natural surroundings with natural materials such as stone and wood intertwining with warm earthen colours. Stancija provides lodging in 5 comfortable rooms.

Agricultural cooperative Vrbnik With 125 full members, PZ Vrbnik prides itself on modern products that are made in the fertile Vrbnik fields. Mediterranean climate, dry summers and rainy autumns are responsible for the development of white Ĺžlahtina and other indigenous varieties of the Croatian Littoral.

www.pz-vrbnik.hr | info@pz-vrbnik.hr | T +385 51 857 101

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JIST 17, 18

Široli 27, 51216 Viškovo www.jist.hr booking@jist.hr 051374597

09 - 23, PON,

30,

36,

…the place where the ingredients become a story about enjoying food. At a peaceful location near the center of Viškovo, a small place near Rijeka, there is restaurant JIST - the place where enjoyment in food of mainly Croatian origin is cherished. Attention is paid to every detail, from quality and top processing of ingredients to the shape of the plates, presentation of food and spotless serving. The restaurant is appointed with love for details. The guests immediately notice handmade furniture perfectly fitting the sophisticated and somewhat peculiar ambience. A rare feature in this area is the refrigerator

for dry meat maturation - dry ager - in which meat matures for at least four weeks. That is in fact the secret of the perfect taste offered by the young chef in about thirty different variants and served accompanied by strictly seasonal ingredients. Everything happens in the restaurant’s kitchen: from thinking about ingredients to realization of the dish on the plate. Fine and memorable tastes are accompanied by about forty wine labels of top quality Croatian winemakers, as well as a wide selection of beers and spirits. JIST can rightfully be adorned with the sign - Croatian Fine Dining!

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MOLO LONGO 17, 18

RijeÄ?i lukobran, 51000 Rijeka mololongo.hr info@mololongo.hr 051301917

10 - 23, NED,

50,

70,

Molo Longo is a restaurant with one of the most beautiful views in the area, recognized by its unique location, on the second floor of the Terminal on Rijeka pier (so called Molo Longo), which is protruding from the city to Kvarner Bay. Each table has its view of the open sea. Apart from the attractive aperitif balcony,

there are 70 seats inside the restaurant with 30 more on the glass-protected terrace. Molo Longo is an ideal place for lovers of fresh fish and seafood but also for those preferring vegetarian dishes or meat. According to a lot of visitors, the restaurant is a blend of pleasant and relaxed atmosphere with top quality gastronomic offer.

Pohana grdobina na podlozi od pikantnog riĹžota s kozicama i kelj sa Ĺžara

Breaded Monkfish on Spicy Risotto with Shrimps and Grilled Kale 40 g rice, 40 g shrimps, 1 chopped clove garlic, pinch of salt and pepper, drop of wine, a few drops of tabasco, 100 g monkfish, bread mixture (breadcrumbs, sesame seeds, ground almonds), two leaves kale Boil rice. Fry shrimps in a pan. Add garlic, salt, pepper, wine and tabasco. Blanche the kale leaves and then grill them. Fillet the fish, bread it in coarse flour, eggs and the above mixture.

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DOMINO 06, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Braće Car 23, 51265 Dramalj www.domino-dramalj.com dubravko.domijan@ri.t-com.hr 051786472

sri - ned: 10 - 24, 01.01. - 31.01.

15,

Restaurant Domino is situated in Dramalj, a small typical littoral village near Crikvenica. It is owned by family Domijan. Wishing to preserve the tradition of original food and gastronomic customs of this area, the restaurant is oriented towards the seafood specialties although meat dishes are not neglected. Simplicity, quality and hard work of the entire team made it possible for the restaurant to achieve the reputation of the place to which guests like to return. Chef Dragan Visković, winner of a number of medals and awards for his work and a recognized member of Croatian Culinary

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Association daily tends to create new dishes. Depending on the season, the offer on the market and the fish market but also on the guests’ wishes, quality creative delicacies are prepared. Particular attention is paid to the selection of wines. There is a large number of selected wines on the list which is constantly replenished in accordance with new trends. Pleasant ambience surrounded with greenery and candlelit with kind and unobtrusive staff make Domino a pleasant place for romantic dinners, family outings, meeting with friends or business partners.

Cesta plave ribe

Oily Fish Road â&#x20AC;&#x17E;CrikveniÄ?ke rupiceâ&#x20AC;?: Roll bigar (small oily fish) in a mixture of corn flour, garlic and parsley, add salt, pepper and olive oil. Put five or six pieces together and fry in olive oil Marinated tuna in salt and brown sugar: Roll a chunk of tuna in a mixture of brown sugar and coarse salt and marinate for 2 weeks. Thinly slice the matured tuna and serve on rocket salad, with a dressing made of balsamic vinegar, olive oil, honey and bitter orange. Anchovies in sesame: Clean fresh anchovies, roll them in sesame seeds and fry briefly in a mixture of vegetable and olive oil. 61

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DIDA

∙

Šetalište Vladimira Nazora 77, 51260 Crikvenica restaurant-dida.com info@restaurant-dida.com 051761070

12 - 23,

50,

After wandering and discovering secret gastronomic places for several years, brothers Miroslav and Mihael Đipalo figured that domestic Mediterranean cuisine has been neglected and despite the high quality of ingredients available in our country, it is still difficult to find a place where one can feel the Mediterranean as it used to be. Halfway on the path that leads from Crikvenica to Selce, in an old villa from the 1960’, you can find a familyrun restaurant Dida in Crikvenica. In a unique location, in the vicinity of the sea, you will find a place where high gastronomy and true experience of nature meet. The

outside terrace is in the park dominated by Mediterranean plants and trees, with a view to the sea and the island of Krk, offering each guest total privacy and peace. Contemporary appointed ambience, designed by architect Boris Frgić, is dominated by an open fireplace which contributes to the warm and pleasant athmosphere. The main concept of the restaurant is the open kitchen which enables every guest to survey the preparation of their meal by „show cooking”. The owner’s ambition is to offer his guests local Mediterranean cuisine with high quality ingredients coming either from the Adriatic Sea or Lika pastures. The menu changes seasonally and according to the availability of the seasonal and local ingredients. Creative team of chefs is a guarantee that you will enjoy unique dishes. There are more than 50 top quality Croatian wines on the wine list. The gastronomic experience is complemented by an oil bar with a varied offer of exquisite oils. „Mediterranean cuisine is an everlasting source of healthy food, tradition and primal tastes”, say brothers Đipalo.

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RIVICA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Ribarska obala 13, 51512 Njivice www.rivica.hr rivica@rivica.hr 051846101 051847813

12 - 22, 15.01. - 15.02.

10,

60,

It all began in 1934 in pension Mare Lesica, with Dražen Lesica’s great grandmother. Through time it has become a destination for travellers, gourmets ready for gastronomic experience. In the past 80 years the restaurant and its owners have received a number of professional domestic and foreign awards. One of the reasons is definitely the culinary skill and imagination of chefs in preparation of ingredients from the sea and from the land in a new, fresh and original way, in accordance with the needs of modern guests. Each qu-

ality seasonal ingredient is an inspiration for Rivica chefs to prepare authentic and creative specialities. Rivica organizes seasonal events: Days of Lamb, Days of Asparagus, Days of Cod, Ancient Cuisine, „Blondes" without Bones… „Chats with Wine" are gatherings of wine makers and selected guests which take place on Fridays. They hosted Tomac, Krauthaker, Gašper Čarman, Kutjevo cellar, Coronica, Krajančić and Čarman, the olive oils were presented by Cadanela and PZ Vrbnik.

Ravioli punjeni kozicama i skutom u umaku od tartufa

Ravioli Filled with Shrimps and Curd in Truffle Sauce

Rezani steak

Tagliatta 65

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MARINA 14, 15, 16, 17, 18, 19

Obala Hrvatske mornarice 8, 51500 Krk http://hotelmarina.hr marina@hotelikrk.hr 051221128, 051520356 051221357

ned: 09:00 - 22:00,

07 - 24,

Boutique hotel Marina**** is the most exclusive object within hotel enterprise Hoteli Krk. It is situated in an attractive location on the waterfront, in the center of Krk. It was built in the far 1925 and completely refurbished in 2008. It is now a modern exclusive hotel meeting the requirements of even the most demanding guests. Within the hotel there is a gourmet restaurant Marina with cosy ambiance where, in the vicinity of the sea, you can indulge in gastronomic pleasures of local, national and international cuisine. Krk is a city with rich cultural-historic heritage, ideally located as the starting point for excursions to many interesting sights on the is-

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land. There is also abundance of top quality produce and specialties inspiring a lot of gastronomic events. Wishing to introduce as many local seasonal ingredients into its offer, restaurant Marina organizes thematic gourmet events such as asparagus days, days of lamb, calamari or figs. These events provide an opportunity to try traditional dishes as they were prepared generations ago. Innovative dishes are also introduced, especially prepared for such occasions, at affordable prices. This is a good opportunity to enjoy gourmet food in a pleasant surrounding.

Tagliata od bifteka s pestom od šparoga i brusketom

Zapečeni ovčji sir

Beef Tagliatta with Asparagus Pesto and Bruschetta

Gratinated Sheep Cheese

250 g beef sirloin, 150 g wild asparagus, 50 g sheep cheese, 30 g rocket salad, seasoning (salt, pepper, olive oil) Fry asparagus in olive oil, add some asparagus stock, butter and blend to make pesto. Put asparagus on baguette bread, add sheep cheese and gratinate at 200°C for 5 minutes. Grill beef to medium, cut it in stripes and lay the stripes on rocket salad, pour asparagus pesto and serve with bruschettas.

100 g sheep cheese, spicy salsa (onion, carrot, pepper and tomato), 30 g rocket salad, brown baguette Fry onion, carrot and pepper in olive oil. Add pureed tomato, rosemary, thyme, basil, chili. Cook for 30 minutes. Spread salsa on four slices of bread, add sheep cheese and gratinate in the oven at 200°C for about 7 minutes. Serve on rocket salad after you sprinkled some olive oil over cheese.

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MARINA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 18, 19

Puntica 7, 51521 Punat http://marina-punat.hr restoran.marina@marina-punat.hr 051654380 051654379

11 - 23,

50,

60,

If you are looking for a marina with a nearby restaurant, you are in the right place. At the crossroads of light Mediterranean cuisine, simple island specialties and international influence, new specialties of nautical cuisine are born. The restaurant is located in the heart of the marina. It is a cozy spot for a quick lunch before sailing or calm daily and evening get- togethers at the lights of moored boats and yachts. Original aperitifs with a touch of Mediterranean herbs are followed by traditional specialties of island cuisine, local-

ly cured prosciutto and cheese, homemade â&#x20AC;&#x17E;ĹĄurlice" pasta, young island lamb, Adriatic calamari, monkfish in white wine, top- quality white fish, crab and mussels accompanied with golden drops of local wines. Local, quality ingredients of rich aromas and tastes from Krk pastures, vineyards and olive groves are given priority when the dishes are prepared. Homemade desserts are just a small part of the symphony of tastes and aromas. The restaurant offers Croatian wines from renowned wine cellars.

JanjeÄ&#x2021;a kruna

Lamb Crown For 4 persons: 1 kg lamb chops (thickly cut), marinade of olive oil, rosemary and garlic, 1Â kgÂ potatoes, 100 g diced bacon, onion, rosemary, salt, pepper, olive oil Briefly marinate racks of lamb (4-5 chops). Add some salt and pepper and leave for a short period of time at room temperature. Grill the racks until golden- brown crust is formed and meat is pink inside. Potatoes should be of approximately the same size. Wash them well and boil in skin in salty water. Peel them, cut in fours, briefly roast them in olive oil, bacon and onion and sprinkle with rosemary. If needed, add some salt and pepper. Serve the chops and the potatoes with juices from roasting and some aromatized butter. This visually attractive dish is best in springtime, when there is young Krk lamb available. The most important ingredient is a quality rack of lamb chops. Try to choose less fatty, preferably island lamb because since the animals graze on local pastures where the grass contains a certain amount of sea salt, the meat has a special taste. It does not require a lot of seasoning.

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VINOTEL GOSPOJA 03, 04

Frankopanska 1, 51516 Vrbnik www.gospoja.hr reception-vinotel@gospoja.hr 051 669 350 051 857 463

pon - pet: 10 - 23, sub - ned: 12 - 22, 12.01. - 21.02.

On the island of Krk, in Vrbnik, a little town, celebrated in the song „Vrbniče nad morem”, there is an impressive hotel, dedicated to wines and dishes of this area. Vinotel Gospoja is situated in an oasis of peace, beautiful beaches and crystal- clear sea. The hotel staff tries to welcome the guests and provide a perfect atmosphere for a complete vacation. The hotel was built in 2016, it has 58 beds in 22 units. Contemporary appointed rooms are named after wine sorts; the indoor pool, saunas and wellness with a rich menu of the à la carte restaurant are all part of a story that links the

70,

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tastes of Krk, love for wine and 21st century comfort. The hotel offers a splendid view of Kvarner Riviera and mountain Velebit. Traditional dishes prepared with local ingredients from the sea and Krk pastures, Krk lamb smelling of sage and immortelle, olive oil from dark, green island olives and žlahtina wine, at its source, are a good reason for all gourmets to visit the restaurant but also organize business and private celebrations. Sparkling and still wines of Gospoja have been internationally acclaimed for their quality.

Krčka janjeća koljenica

Krk Lamb Knuckle For 4 persons: 4 lamb knuckles, mustard seeds, salt, pepper, rosemary, olive oil, bay leaf, red wine Incise skin in 1 x 1 cm squares and season with salt, pepper and ground mustard seeds. For best results, leave to marinate for 24 hours. Heat the oven at 150- 160 °C. Spread olive oil over the knuckles. Pour 1 cm of water in the roasting tin and place a couple of rosemary twigs and bay leaf in it. Turn knuckle every 30- 40 minutes, to brown on all sides. If necessary, add more water during roasting. It takes up to 4 hours to complete the roasting, depending on the size of knuckles. Raise temperature to 175 °C for the last 15 minutes so that the skin becomes crispy. Sieve the gravy, add red wine, season some more if necessary and reduce it. Choose a side dish; traditionally, knuckles are served with baked new potatoes and tomato salad.

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ARTATORE 15, 16, 17, 18

Artatore 132, 51550 Mali Lošinj restaurant-artatore.hr info@restaurant-artatore.hr 051232932 051235200

pet - ned: 10 - 22,

pon - ned: 10 - 24, 01.11. - 01.03.

Restaurant Artatore is situated in the bay named Artatore, 7 km in front of the city of Mali Lošinj. The bay is suitable for yachtsmen because it is protected from northern wind, it has a beautiful natural beach, surrounded by a pine forest and Mediterranean plants. This can all be seen from the restaurant’s terrace. The airport is close by so the guests who have escaped by plane for a few hours may rest their soul and body and also visit Artatore. Since its opening in 1972, the dishes are prepared in Mediterranean style following family recipes and using original ingredients from the island of Lošinj. One of the specialties is Kvarner scampi cooked in olive oil, served on polenta with asparagus accompanied by

25,

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žlahtina. Island lamb „Pod teću" served with sheep cheese and wild asparagus pancake, chocolate cake with fresh figs and pancakes with fresh sheep cheese, walnuts and sage… „We have participated in all gastronomic projects from Tourist Board Mali Lošinj: Lošinjska kuhinja (Lošinj Cuisine), Lošinjskim jedrima oko svijeta (Sailing Lošinj sails around the world), Antička Apoksiomenova kuhinja (Ancient Apoksiomen cuisine) etc. For years we have tried to adjust our offer to the guests’ demands. For our efforts we have been awarded a lot of awards and recognitions: of Tourist Board Primorsko-goranska, City of Lošinj and Tourist Board Mali Lošinj, Magazine More, Croatian Trade Chamber”, the owners say.

Pijani kvarnerski škampi

Drunken Kvarner Scampi 1 kg scampi, 5 dl Vrbnik žlahtina wine, 2 dl olive oil, salt, pepper, a little garlic, 200 g polenta, 100 g wild asparagus Gently heat the olive oil, add scampi, fry them gently and pour wine. Add salt, pepper, garlic and parsley and simmer until the wine is reduced to half the quantity. Cook polenta with wild asparagus and serve as side dish.

Čokoladna torta od svježih smokava Chocolate cake with fresh figs Sponge: 3 eggs, 200 g sugar, 200 g flour, 1 dl oil, 1 dl milk, 80 g chocolate powder, 1 baking powder; Filling: 1 kg fresh figs, 300 g sugar; Topping: 1 dl whipping cream, 150 g chocolate Mix all the ingredients for sponge and pour the mixture into a round baking tin (30 cm diameter). Bake in warm oven for 30 minutes at 180°. Cut the cooled sponge in half and soak with Sambuca liqueur. Cook figs and sugar for 20 minutes. When cooled, fill the cake. Prepare the topping from cream and chocolate. Keep in refrigerator until serving and serve with homemade liqueur made of fennel.

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ZA KANTUNI 15, 16, 17, 18

V. Gortana 25, 51550 Mali Lošinj www.losinia.hr restorani@losinia.hr 051231840

10 - 22,

09 - 24,

90,

105

Restaurant Za kantuni, in the old center of Mali Lošinj, promotes and offers autochthonous fish and meat dishes prepared following the traditional recipes. Its offer has been recognized in the Kvarner Food project. Dishes prepared with ingredients of high quality are matched with selected wines from the wine list. Its cuisine, the ambience and the terrace contribute to the fact that the guests gladly remember the food and the moments spent in the restaurant. In this location, at the beginning of the 20th century Anna and Franz Templer opened hotel-restaurant Dreher with annexes. Within the hotel there was a restaurant with garden terrace that offered top quality draught beer,

run by Slovene Franz Jagodič. The beer house Dreher was located behind the building of city administration and it worked all year round. It offered numerous kinds of top quality beers, wines and good food. It had good prices and the possibility of food and drinks delivery. After World War I it was closed. Mr. Vicenzo Bragato opened a shop on the ground floor. After World War II, persuaded by city authorities, caterer Božidar Jukić opened the restaurant Tri palme and in 1979 the catering company Lošnjska plovidba, Turizam redecorated the premises and changed the name to Za kantuni.

Rižoto od bifteka s karameliziranim ljubičastim lukom

Beef Steak Risotto with Caramelized Purple Onion For 4 persons: 320 g rice, 320 g beef steak, 400 g purple onion, 30 g brown sugar, 4 dl beef stock, 50 g butter, 1 dl cognac, salt, pepper Fry finely chopped onion in hot oil. Add salt and brown sugar to caramelize. Dice beef steak and add it to the onion. Add salt and simmer until brown. Add stock and previously sautéed rice. Cook for 2 to 3 minutes, stirring. Add butter right before the end of cooking. Decorate and serve.

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BARBAT 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Barbat 366, 51280 Barbat na Rabu hotel-barbat.com/restoran hotel-barbat@inet.hr 051721858 051721359

08 - 24, 15.01. - 15.02.,

50,

40,

In the centre of Barbat on the island of Rab, right next to the church, on the sea shore, on the remains of an old Benedictine monastery there is the family-run hotel-restaurant Barbat. Here, right on the sea shore you will meet the spirit of ancient, somewhat forgotten, times, nostalgic beauty, authenticity and quietness, incorporated in the harmony of old stone architecture and aromatic Mediterranean herbs. Amphorae and stone vessels, old grape and olive press tell stories of our ancestorsâ&#x20AC;&#x2122; era. It is in such ambience that your gastronomic pleasure starts. The particularity of the offer are delicacies which are the result of the momentous chef â&#x20AC;&#x2122;s inspiration, based on daily fresh fish caught by local fishermen, seasonal vegetables from the

island market and lamb from Rab meadows. You can choose your own lobster or other crab, still alive from their cage in the sea. Olive oil and herbs are home grown and made. Creation of dishes and the wine list have been designed by the family members emphasizing the experience and peculiarities of the island cuisine. Your view of the fish and crab swimming around the wreck of and old ship and amphorae in the large aquarium next to your table, make you feel even more relaxed. Restaurant Barbat has been the winner of the award for the most beautiful terrace on the island of Rab for a number of years and the winner of other awards for its cuisine and hotel quality.

Riblja juha Fish Soup

Jadranska fantazija Adriatic Phantasy

Steak s guščjom jetrom Steak with Goose Liver

Ovčja skuta Sheep Curd 77

Family dining table setting - end of 19th century. The exhibit is located in the Museum of Gastronomy Puntijar.

Shopping list of basic ingredients - when something was missing the arrow was moved from white to red, end of 19th century. The exhibit is located in the Museum of Gastronomy Puntijar.

Dalmatia

Basic features of Dalmatian cuisine are fresh ingredients, simple preparation with a few spices and herbs (parsley, garlic, onion and laurel), without too much experimentation with ingredients or gastronomic novelties. The meal should start with Dalmatian prosciutto and cheese from the island of Pag, salted sardines and seafood salad or marinated fish, all with addition of olives which are pickled differently in each Dalmatian town. Dalmatia is very proud of its high-ranked olive oils (Zlatno ulje). Oysters from Ston are well known. You may continue with fish soup, pasta with various sauces, minestrone made with lamb and cured mutton, lamb tripe, fried sand smelt, artichokes with peas. What follows is boiled fish with Swiss chard and potatoes, grilled fish, „brodetto”, mussels and scampi in „buzzara" sauce, stew made with dried octopus or meat dishes like boiled beef with tomato sauce, „pašticada" (traditional dish made with larded meat in special sauce with added prunes), lamb cooked with vegetables, grilled meat marinated with rosemary and olive oil or renowned island lamb on the spit. Desserts include Dubrovnik „rožata" (crème caramel), Starigrad ginger biscuit and dried figs. The most famous specialties of area around the rivers of Neretva and Cetina are eel and frog „brodetto" and freshwater crab prepared in „buzzara" sauce. Lastovo is well known for lobsters and ancient sorts of fruits and vegetables. The peak of Dalmatian wine production was reached in peninsula Pelješac and the island of Hvar. The most famous white wines of Dalmatia are Pošip (PZ Svirče), Debit (Vinarija Sladić) and Maraština (Vinarija Sladić), also called Rukatac and Hvar Bogdanuša (PZ Svirče). Winery Plenković

produces a coupage of autochthonous white sorts under the brand Zlatan otok. As a transition, it is good to try Rosé (PZ Svirče). Dark meats and oily fish are best accompanied by Plavac (PZ Kuna), Plenković Zlatan plavac Grand cru, Crljenak (Plenković), Plavina (Vinarija Sladić), Babić, top quality Plavac, Dingač (Matuško, PZ Kuna), top quality Ivan Dolac (PZ Svirče- Badel 1862), Postup or Syrah. Dessert asks for Prošek (PZ Svirče and Plenković). Exclusive restaurants are Gariful in Hvar, Adriatic, Kadena and Zrno soli in Split, Pelegrini in Šibenik, Atlas klub Nautika in Dubrovnik, Villa Neretva (Dalmatian and Neretva cui-sine) in Metković and Zlatna ribica (fish) in Brodarica near Šibenik. Mostly fish specialties are served in Niko, Foša and Bruschetta in Zadar, Marina Kornati in Biograd, Bonaca in Skradin and Kapetanova kuća (mussel breeding) in Ston. You can taste specialties and enjoy home-like atmosphere in Vinko in Konjevrate, Kopačina in Donji Humac on island Brač and Stari kapetan in Orebić. Creative cooking with traditional ingredients characterizes Bobo on Murter, Mario in Rogoznica and Porto Rosso on Lastovo. Traditional specialties can be tasted in Borovik in Tisno and Krka Belvedere on the motorway, above Skradin. In Boškinac in Novalja they offer slow food with seasonal specialties. Restaurant Knez in Omiš is proud of their own ecologic production of ingredients and Poljica specialties. In Kaštil Slanica in Omiš, you can try Cetina specialties.

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BOŠKINAC 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Novaljsko polje bb, 53291 Novalja www.boskinac.com info@boskinac.com 053663500 053663501

12 - 23, 15.12. - 15.03.

70,

45,

Restaurant-hotel Boškinac is situated on a hill below a thick pine forest, on the edge of a vineyard and olive grove, near Zaglava - location traditionally used for sheep pasture. The view from balconies, terraces and the garden opens to Novaljsko Polje radiating hundredyears-long peace and quiet. Restaurant Boškinac is known for its interpretation of traditional island cuisine in a creative and contemporary manner. In the restaurant, the gastronomic heritage is honored, with a rich offer of fish, lamb, cheese, prosciutto and

other fresh seasonal ingredients, along with olive oil, herbs and honey, presented in a special way, with strong author’s touch. Thanks to the creativity of the culinary team, the harmony of tastes and aromas leaves an unforgettable experience on the plate. The guests may enjoy dishes à la carte and imaginative tasting menus. The restaurant’s philosophy is based on the simplicity honoring the perfection of ingredients and the re- interpretation of the tradition that is tuned in its creativity and playfulness.

Boškarin

“Boškarin" Beef 500 g rump steak of „buša" ox, 100 chilli, 100 g ginger, 100 g shallots, 5 g galangal root, 1 dl balsamic vinegar, 1 g agar, 1 tsp mustard seeds, 1 apple, 100 g chives, 0.2 dl oil, 1 egg Clean meat from fibres. Make 4 thin slices, place them between two sheets of foil and roll them as thin as possible with a rolling pin. Cut finely the remaining meat. Dice finely chilli, ginger and shallots and fry briefly in olive oil. Cool and use to season diced meat. Add powdered galangal and salt to your taste. Blend chives and vegetable oil for 10 minutes until the oil is aromatized. Then use it to make mayonnaise with eggs. Slice the apple finely and marinate the slices in lemon juice. Marinate mustard seeds in apple juice. Add agar to balsamic vinegar, let it boil and use a syringe to inject it in cold oil to make pearls. Roll the mixture made with diced rump steak in meat slices and serve with other components.

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KAŠTEL 17, 18, 19

Bedemi zadarskih pobuna 13, 23000 Zadar www.hotel-bastion.hr info@hotel-bastion.hr 023 494950 023 494951

12 - 23,

20,

60,

Restaurant Kaštel is located in Hotel Bastion, opened in 2008. It was built on the remains of the Venetian, medieval castle from the 13th century. On its terraces, it offers a spectacular atmosphere and experience. The menu, based on old Dalmatian dishes, is presented in a contemporary way and it reflects the history of the city of Zadar. As special attention is paid to ecological approach, the ingredients like olive oil, wine and

other, come from local farms. The charming space and tasty dishes made from daily fresh local ingredients, positioned Bastion on the list of the association of small luxury hotels and restaurants Relais and Chateaux. All dishes are signed by the chef Ivan Turković, the consultant Mario Čepek and sous chef Ivan Turković.

Tuna tartar na hrskavoj riži Tuna Tartare on Crunchy Rice 200 g fresh tuna, 100 g basmati rice, 2 fresh eggs, 50 g wasabi paste, 1 dl olive oil, fleur de sal, pepper, soy sauce, lime, ginger Boil rice in salty water until it starts to break down. Blend it to smooth paste. Pour the paste on baking paper or silicon in a thin layer. Dry at 58 °C in a ventilated oven. Remove it from the oven after 4- 5 hours. Use the rice to make chips by frying in hot oil to become crisp and fluffy. Dice tuna, season with fleur de sal, pepper, lime juice, soy sauce and ginger juice (all to your preferred taste). Make mayonnaise from 2 yolks and 1 dl olive oil. Add it to wasabi paste. To serve, place tartare on previously fried rice chips dressed with wasabi mayonnaise. 82

Vinarija Sladić Sladići 34, Plastovo, 22222 Skradin Mob 091 218 2867 vinarija.sladic@gmail.com

when the SEA says THANKYOU only one bag of collected marine litter is SUFFICIENT DOVOLJNA je samo jedna vreća prikupljenih naplavina

kada MORE kaže HVALA www.bluebag.eco

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NIKO 02, 05, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

Obala kneza Domagoja 9, 23000 Zadar http://www.hotel-niko.hr hotel.niko@hotel-niko.hr 023 357888 023 337890

12 - 24, 24.12. - 18.01.

15,

Restaurant Niko has always been linked to Croatia and the ancient city of Zadar. On 28 February 2013 it celebrated its 50th anniversary. On that occasion it was decorated with a gold medal by the mayor of Zadar. Family Pavin, the owners of the restaurant, explain their success with these words: „Guests feel at home in our restaurant. The dishes we offer are prepared the way they would prepare them themselves.” Restaurant Niko is located in Puntamika, in a quiet suburb of Zadar, on the sea shore. The view of the marina and the old city leaves everybody speechless. Its cuisine is primarily based on seafood. The specialties are green pasta with scampi,

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fish that guests choose themselves and lobsters from the restaurant’s aquarium. Intimate ambience and relaxed atmosphere are often accompanied by singing of traditional vocal groups. In 2003 a small family-run hotel was opened near the restaurant. It has 15 nicely decorated rooms with every modern amenity. „We are proud to have hosted some celebrities and presented them our Dalmatian gastronomic tradition and European style. Our tradition is based on the care for guests as family members. We are always ready to fulfil all your wishes, right in the vicinity of the sea, accompanied by a song, with a full table, watching the sunset, welcoming you to feel at home" - this is the message of family Pavan.

Panceta od tune na tatarski sa šparogama Tuna Tartar with Asparagus bunch of asparagus, 150 g tuna (belly), 100 bovine ricotta, salt, white pepper, lemon, olive oil, reduced balsamic vinegar Dice tuna. Blanch asparagus. Dice ricotta as you did tuna. Fold asparagus on a plate. Put tuna and ricotta into a round mold after you have seasoned tuna with olive oil, fleur de sal and white pepper. Remove the mold and decorate the dish with melon and reduced balsamic vinegar. 84

Smallest cook book in the world, Wiener Kochbuch - 2x2 cm, around 1900, 100 recipes, 136Â pages. Printed on parchment paper. According to available information there are 4 copies: 2 in Austria, 1 in Prague and 1 in Zagreb. The exhibit is located in the Museum of Gastronomy Puntijar.

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BRUSCHETTA 11, 12, 13, 14, 18

Mihovila Pavlinović 12, 23000 Zadar www.bruschetta.hr info@bruschetta.hr 023312915 023250525

11 - 23,

60,

100

Restaurant Bruschetta is situated in the old city centre of Zadar, next to the remains of Stomorica church. The view from the restaurant and its terrace stretches to the waterfront and Zadar channel and the island of Ugljan. The restaurant offers Mediterranean gastronomy with particular emphasis on fresh ingredients from Zadar area. It offers a variety of bruschettas, carpaccios and pastas. There are also many meat and fish dishes prepared in Mediterranean style. Fresh fish, crab and mussels are served daily. Bruschetta practises a mix of traditional and contemporary way of cooking.

The hosts recommend monkfish medallions with green beans and cherry tomatoes and John Dory with spinach filled ravioli. The wine list contains about 30 white and red wines, including top Croatian and a few Italian, Australian and American wines. Wines from Zadar area occupy a special place on the list. Restaurant Bruschetta is the result of long family tradition. In a short time it has become a favourite among domestic and foreign guests winning the award of the City of Zadar for the best restaurant and the award of Tourist Board of Zadarska County for special contribution to original gastronomic offer.

Grdobina s mahunama i cherry rajčicama „Bruschetta” Monkfish with Green Beans and Cherry Tomatoes „Bruschetta” 400 g monkfish fillet, 50 g cherry tomatoes, 100 g fresh green beans, 2 dl fish stock, 2 clove garlic, 5 cl white wine, pinch thyme, pepper, salt, olive oil

Slice fish in medallions. Roll in flour and fry in olive oil. Add garlic, stock and white wine. Add spices and simmer for about 10 minutes. Add briefly cooked green beans and finally, cherry tomatoes cut in four. Serve hot.

Kave

Slastica

Intensive cooking trainings for professionals as well as workshops and classes for beginners, cooking lovers, young people and children are just a small part of our gastronomic story. It is a story that has been built over many years by Association of Chefs from Mediterranean and European Regions (ACMER). This international professional association based in Split has hundreds of members from over 30 countries and, since 2018, includes world renowned lecturers and chefs educated in the United States and throughout Europe. These members have become partners, lecturers and mentors in relevant international education projects, trainings and qualifications for staff in gastronomy and tourism. All standards and competencies are met according to the actual needs of employers for which ACMER becomes a training center for trainers (teachers and mentors). ACMER is one of the only organizations in the re-

gion that cooperates with the Paris School of High Gastronomy Alain Ducasse (Ducasse Education) whose lecturers are guests and help to educate the region's chefs at the ACMER Academy in Split. There are a number of other activities that go beyond the borders of Croatia, such as the organization of the largest gastronomic competitions in the region - The Pearl of the Sea, exhibitions, festivals, presentations and collaborations with renowned companies from the HoReCa sector with the aim of promoting the culinary arts. ACMER provides scholarships to young chefs and encourages them to participate in various humanitarian events and projects of related domestic and foreign organizations and to compete internationally cooking competitions. The ACMER culinary team has earned until now numerous awards including 256 medals and 35 trophies at international competitions as well as 25 awards from culinary associations across 28 countries

Ĺ efovi kuhinja mediteranskih i europskih regija Jobova 2, 21 000 Split mob. +385 99 319 89 61 www.skmer.hr

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FOŠA 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Kralja Dmitra Zvonimira 2, 23000 Zadar www.fosa.hr info@fosa.hr 023314421 023314391

12:00 - 23:30,

70,

140

With its safe harbour and important hinterland, Zadar has always attracted colonizers. We can read about it through its architecture Greek, Roman and Medieval. Fish restaurant Foša is enclosed in the city walls of Zadar port Foša, built in 16th century, near the monumental Porta Terraferma, built by Michele Sanmicheli in 1543. The restaurant’s architecture, interior decoration and gastronomic offer reflects a mixture of Dalmatian and modern trends. Ingredients characteristic for Zadar region are used for dishes which have preserved the tastes of Dalmatian cuisine since ancient

times. However, these dishes also meet the requirements of modern diet and creative contemporary gastronomy. The concept of open kitchen (behind a glass) in the middle of the room creates familiarity of the guests with the ingredients and the preparation. Vicinity of the sea and the restaurant terrace are the irreplaceable asset which attracts food lovers to come and complement the gastronomic sensations with those of the landscape. With appearance of one-sort olive oils whose features match certain dish ingredients, staff from Foša recommends different sorts of olive

oil to accompany different dishes. The wine list has been conceptually changed with the emphasis on a large number of Croatian labels and fewer Italian and French ones. Starting

this year, the Champagne list has been supplemented with a number of Croatian sparkling wines.

Marinirani ĹĄkampi

Marinated Scampi 4 Adriatic scampi, lemon juice, olive oil, green apple puree, toasted bread, spices, herbs Clean scampi tails and marinate them in lemon juice. Season them lightly and serve with green apple puree and warm toasted bread.

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BOBA 16, 17, 18

Butina 22, 22243 Murter konobaboba.hr info@konobaboba.hr 0989485272, 0989379181 022435902

uto - ned: 12 - 02, 10.01. - 10.02.

60,

Restaurant - tavern Boba is located in the heart of Murter, an integral part of Kornati islands, whose inhabitants’ blood has always mixed with salt, determining their identity. The basis of cuisine in Boba is the selection of ancient ingredients updated by a refined fusion of traditional and contemporary influences. With his love for his job and the community he works in, its owner and chef, Vjeko Bašić, accompanied by his family and staff, has made this place a recognizable destination of true gourmands. The restaurant’s imperative are fresh, organ-

100

ic ingredients carefully selected and turned into a varied menu of sea delicacies. The complete impression, from detailed preparation of food out of zero ingredient to serving it attractively, is complemented with a refined wine list. Spacious Mediterranean garden is fenced with a wall, with an open kitchen space offering insight into the operative part of the restaurant. „This is a perfect, quiet place for relaxation with a drink before the meal, light starters or the entire gourmet meal in intimate company or larger groups.”, say the owner.

www.np-kornati.hr

KORNATI ... where beauty, culture and tradition live and nature delights with each new day.

Kornati National Park

kornati_national_park

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BOROVNIK 11, 12, 13, 14, 15, 17, 18

Trg dr. Šime Vlašića 3, 22240 Tisno www.hotel-borovnik.com info@hotel-borovnik.com 022439700 022439711

11 - 22,

14,

60,

Restaurant Borovnik, owned by family Slamić, is part of hotel Borovnik****, offering gastronomic delicacies while enjoying a warm ambience and a view of the terrace and seawater pool. The restaurant is oriented to slow food and creative cuisine with top quality authentic ingredients. Seafood specialties and meat delicacies from Dalmatia are part of daily offer. The hosts especially recommend lamb chops with sautéed potatoes and green beans and beef steak on seasonal vegetables. Local olive oil and wine from proper production of con-

trolled origin such as Babić, Plavina, Debit, Trbljan from north Dalmatian vineyards contribute to the offer with which the owners want to combine the stone, the sea, the sun and the culinary expertise. Hotel Borovnik is located by the sea in the centre of a picturesque Mediterranean village of Tisno on the island of Murter that is connected to the mainland by a mobile bridge. „Come and enjoy yourself, we will welcome you with love”, says family Slamić and staff of hotel Borovnik.

Janjeći kotleti s restanim krumpirom i mahunama

Lamb Chops with Sautéed Potatoes and Green Beans 250 g lamb chops, 150 g potatoes, 100 g green beans, spices, olive oil Fry the chops in a pan and when they are almost finished, add thinly sliced garlic. Sauté the potatoes. In another pan, roll the green beans in some pancetta. Season and sprinkle with olive oil.

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MARINA KORNATI 18

Šetalište Kneza Branimira 1, 23210 Biograd na moru www.marinakornati.com restoran@marinakornati.com 023384505 023384505

07 - 24,

100,

250,

150

About a ten-minute- walk away from Biograd there is Marina Kornati, the third largest marina on the Adriatic, with 750 berths. It proudly boasts with its four quality- anchors. The growth of marina’s reputation in the nautical world is followed by the gastronomic reputation of its restaurant Kornati. The restaurant’s terrace offers the view of Biograd, surrounded by the Adriatic blue. The new restaurant hall is dominated by a large aquarium and the tavern decorated in traditional Dalmatian style, with a large open fire

on which fish and meat dishes are prepared on the grill or under the bell. The offer of food is based on Mediterranean cuisine, with sea specialties. However, on the menu there are also dishes for guests coming from different parts of the world. In the restaurants there are often various events, banquets and meetings. The wine list boasts with wines from entire Croatia but also wines, champagnes and sparkling wines from France, Italy and Slovenia.

Carpaccio od tune marinirane u soku citrusa Carpaccio of Tuna Marinated in Citrus Juice For 4 persons: 200 g tuna fillet, 2 oranges, 2 lemons, 2 grapefruits, 1 dl extra virgin olive oil, salt, ground pepper, capers Cut tuna in chunks and marinate in olive oil and citrus juices for at least 24 hours. Thinly slice tuna and lay the slices on rocket salad. Dress with olive oil, ground pepper, fleur de sal and capers. 94

Tekuće zlato Dalmacije

16 th INTERNATIONAL PRIZE

Jadrija Olive Garden Resort olivegardenresort T +385 95 517 3710 www.zlatnoulje.com , www.jadrijacampresort.com Between magical olive trees from which the oil, decorated by the world’s highest awards is produced, and the magical crystal clear sea, full of shells, the luxurious bungalows of Jadrija Olive Garden are hiding. 5 km from Šibenik, 4 km from Vodice, 16 km from Krka waterfalls, 10 m from the sea.

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BONACA

â&#x2C6;&#x2122;

RokovaÄ?a 5, 22222 Skradin www.villabonaca.com bonacaskradin@gmail.com 022771444 022771444

12 - 24, 16.11.-14.03.,

70,

Skradin is known as an oasis of authentic Dalmatian cuisine and in the very heart of Skradin there is restaurant Bonaca. The hosts pride themselves with a 30- yearlong tradition of hospitality. Family Bulat has made their restaurant famous through family fishing and homegrown ingredients, creating an offer gladly accepted by the guests and recognized as top quality. Therefore they often re-

turn to Bonaca. On the menu there are traditional specialties such as Skradin risotto, Skradin cake, freshly caught fish and shellfish, Dalmatian prosciutto and other specialties of Skradin and Dalmatia, accompanied by Dalmatian wines. Restaurant Bonaca is located 200 m away from Villa Bonaca with 12 pleasant accommodation units.

Miješana buzara od prukljanskih kozica (škriljuna), škampi i školjaka iz Prukljanskog jezera

Mixed Buzzara of Prukljan Shrimp (škriljun), Scampi and Mussels from Prukljan Lake garlic, parsley, olive oil, white wine, tomato sauce, Prukljan shrimp, Prukljan mussels Fry garlic and parsley in olive oil, add tomato sauce. After a few minutes add shrimp and mussels and, by the end of cooking time, the wine. Cook for an additional couple of minutes and serve.

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KRKA BELVEDERE 13, 15, 17, 18

Odmorište Krka - Istok / AC-A1 Split-Zagreb, 22222 Skradin www.odmoriste-krka.com info@odmoriste-krka.com 0227857459 022214840

00:30 -24:00,

300,

100,

200

Restaurant Krka Belvedere is located at the most beautiful and most attractive service facility of Croatian Motorways. It lies on the left bank of the Krka river where the bridge connects the two banks, on cliffs that offer a view of Prokljansko Lake, magnificent bridge, the Krka river and particularly the town of Skradin. The restaurant is filled with Skradin atmosphere, with wooden tables and stone walls. The view of the Krka and Skradin is complemented by delicious specialties prepared by experienced cooking masters. Guests can also enjoy carefully selected wines from the restaurant’s wine cellar. On daily menu there is always

lamb from the spit, „peka" (pre-ordered), turkey, rooster, squid, monk fish, lamb, veal, bread under „peka”. Seasonal menu offers wild asparagus, sausages and other specialties. Near the restaurant there are shops, an exchange office, a café, a playground and a lot of other lovely details. The service facility Krka is situated in a nicely arranged horticultural environment with lavender, rosemary and sage fields and a hundred-year-old olive tree. As an authentic Mediterranean plant, this olive tree has great cultural, historic and decorative value. Due to its authentic and symbolic value, in com-

bination with natural stone structures, it has become the landmark of the entire area. The building itself is in unusual architectural style, decorated with natural stone.

Word of the hosts: „Peek into our pleasant ambience… let yourself be pampered by the gastronomic magic and expert hands of the kind staff of restaurant Krka”.

Teleća koljenica s mladim povrćem ispod peke

Veal Shin with Vegetables under Iron Bell Veal shin, potatoes, carrots, onion, herbs Peel new potatoes and carrots and wash them. Season veal with coarse sea salt, cut tendons to prevent shrinking during roasting, and lay it in the tray. Cut the vegetables, add some oil, salt and Mediterranean herbs. Put the vegetables over the meat and add tomatoes and onions. Put the tray under the iron bell. After 45 minutes turn the meat and place it on the vegetables. Continue to roast for an additional 45 minutes.

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VINKO 18

Uz cestu 57, 22221 Konjevrate www.konobavinko.hr info@konobavinko.hr 022778750

12 - 23,

40,

Tavern Vinko is located in the village of Konjevrate on the main road leading from Šibenik to Drniš. It is in the vicinity of National Park Krka and it is a great choice for lunch after a walk in the nature but it is also a frequent point of interest for lovers of authentic tastes of Šibenik hinterland. The tavern is in a stone house with a hundred-year-long tradition of serving food, while the story of Tavern Vinko began in 2004. The menu consists of traditional meat dishes of Dalmatinska Zagora, among which are the prosciutto cured for 2- 3 years, sliced strict-

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ly by hand to preserve its quality. Specialty of the „house of good food" is suckling pig on the spit, rooster on the spit, dishes under the bell and well known veal risotto prepared in „Skradin" way. There are also matured rump steaks and veal cutlets, lamb liver and lamb tripe prepared traditionally, bringing back tastes of forgotten times. „Our strongest motivation and award is the satisfied guest who likes to return, live the atmosphere and enjoy our ambience, tastes of traditional dishes and excellent wines, mostly from local winemakers”, say the hosts.

Janjeće tripice

Lamb Tripe Lamb tripe, onion, pork fat, white wine, „pešt" (finely chopped homemade bacon, garlic and parsley), bay leaves, chopped rosemary, diced prosciutto, stock, tomato puree, salt, pepper, potatoes, grated Parmesan cheese Fry finely chopped onion in pork fat until it wilts and is slightly caramelized. Add lamb tripe cut in shreds. When the liquid evaporates, add white wine. Add „pešt”, bay leaves, rosemary and diced prosciutto. Add stock in batches. Add tomato puree, salt and pepper. Cook until tripe is tender. By the end of cooking, add diced potatoes and cook until potatoes are tender. Serve with a little Parmesan cheese.

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PELEGRINI 14, 15, 16, 17, 18

Jurja Dalmatinca 1, 22000 Šibenik www.pelegrini.hr reservations@pelegrini.hr 022213701

18.00 - 22:00,

uto - ned: 18:30 - 24:00, 01.01. - 01.02.

In a 700- year old palace Pelegrini- Tambača, in the vicinity of Šibenik cathedral of St. Jacob, near the stone portal, carved manually by master Juraj Dalmatinac, there are gastronomic chambers of tavern Pelegrini. The philosophy of cooking has been carefully built longterm, joining tradition and innovations with the desire to use the abundance of ingredients provided by Šibenik region. „Every year we try to raise the bar. Our goal is

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45,

the gastronomic excellence at every moment”, say the hosts. Dishes are changed, improved, but the basic tastes remain the same, those of Šibenik gastronomic heritage. The wine list is mostly filled with Croatian wines, focusing on local winemakers, local sorts and local wines but you can also find wines from most Croatian winegrowing regions. The team is young, constantly upgrading their skills attending trainings abroad.

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ZLATNA RIBICA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Krapinskih spužvara 46, 22010 Šibenik-Brodarica www.zlatna-ribica.hr info@tudic.hr 022350300, 022350695 022351877

12 - 23, 24.12. - 20.01,

60,

In Brodarica, one of the touristic pearls of Šibenik riviera, in a beautiful bay there is restaurant Zlatna ribica, for years known as a family-run restaurant with top quality service. On the terrace above the sea, with the sound of Dalmatian music and the view of Krapanj island you can experience real Dalmatia. Since 1961 the restaurant has been in possession of family Tudić. Guests can enjoy culinary delicacies of the chef Desa Tudić who offers a variety of dis-

104

100,

hes, fish and meat specialties, mussels and crab with a good selection of wines, out of which the staff recommends the excellent house wine „Zlatna ribica”. Family Tudić has also been engaged in winemaking for years. Guests can also take advantage of contemporary appointed rooms and suites (22 double rooms, 5 suites and 3 bungalows). After renovation of the old oil plant Museum St. Lawrence 1584 on the island of Krapanj, culturally-touristic heritage of Šibenik riviera has been enriched.

Tuna tartar

Tuna Tartare For 2 persons: 200 g fresh tuna, 1 tbsp lemon juice, 1 tsp olive oil, tabasco, gherkins, finely chopped onion, parsley, capers, 1 tsp mustard, 1 tsp horseradish, salt, pepper Finely dice fresh tuna fillet, add chopped gherkins, capers, parsley, tabasco, olive oil, lemon juice, horseradish, mustard. Season with salt and freshly ground pepper, press into a mould and serve.

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MARIO

∙

Hrvatske mornarice 1, 22203 Rogoznica www.konobamario.com atrium@net.hr 022558508, 0989394765

12 - 24,

15,

40,

100

Restaurant Mario is in Rogoznica. Its owners, Marija and Mario Pavić have been contributing to the rich gastronomic offer for more than two decades, with traditional and creative dishes prepared with local ingredients. The restaurant’s menu is a combination of Dalmatian cuisine and contemporary cooking techniques. On that menu you can find prosciutto, cheese preserved in oil, salted sardines, barley with shrimps, lentils with cuttlefish,

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„brodetto" with fish and calamari, „pašticada" with homemade gnocchi, tuna prepared „pašticada" style, daily freshly baked bread, all based on recipes passed orally from generation to generation. Food is accompanied by top- quality wines which can also be ordered by glass. „Order your favourite dish and enjoy the tastes because restaurant Mario offers only homemade and natural food”, say the hosts.

Orzo Kažerma

Barley Kažerma 300 g barley, 200 g scampi (meat), 8 sundried tomatoes, zucchini to taste, salt, pepper, garlic, olive oil, 1 dl stock made from scampi shells, 1 dl white wine Add garlic to olive oil, then add scampi and zucchini. Pour wine and stock and add previously boiled barley. Let the barley infuse the taste of scampi. Finally add salt, pepper and shredded tomatoes.

Torta od mrkve Carrot Cake Sponge: 500 g carrot, 10 eggs, 2 packets vanilla sugar, 2 cm ginger (ground), 3 tbsp bread crumbs, 3 tbsp ground walnuts, 2 tbsp flour, 7 tbsp brown sugar, juice of 2 lemons; filling: 250 g ABC cheese (cream cheese), 250 g sour cream, juice of 1 orange, 2 tbsp icing sugar Beat egg whites and separately beat yolks with all other ingredients for the sponge. Finally add beaten egg whites. Bake the sponge at 200°C. Mix well all the ingredients for the filling. Spread over the sponge and let the cake cool in the fridge overnight.

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KADENA 10, 12, 14, 15, 16, 17, 18

Ivana pl. Zajca 4, 21000 Split www.restorankadena.com info@restorankadena.com 021389400, 0994700797 021389400

12 - 24,

25,

100,

Restaurant Kadena is located in Split, on Zenta, above the little port and beach. From its terrace you can see the islands of Brač, Šolta and Hvar. You can enjoy the view even in winter when the terrace is protected by sliding glass panes. Modern architecture, combining wood and stone with 34 members of staff are doing their best to expertly and creatively help you learn about new tastes and feel good at the same time. The guest can decide whether to enjoy fine dining with fish, meat or a combination of the two. There are four, five, six, ten or even

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twelve courses you can choose. The culinary team will try to personalize the delicacies creatively combining the traditional and modern Mediterranean cuisine. On the menu you will find fresh fish and other seafood, top quality meat dishes- beef steak in local sherry and timut pepper, lamb chops aromatized with honey in cream of peas and crust of Indian nuts, Foie Gras in brandy and orange juice with tiger prawns on almond and hazelnut crumble, ragout soup of oxtail and cream of scampi soup with broccoli… Skilled chef ’s hands make homemade ravioli filled

with prawns and spring onion, on cream of carrot aromatized with rosemary. The hosts are particularly proud of the KADENA dessert (souffle made with dark Belgian chocolate, truffle ice- cream, almond and chocolate

crumble, pear and apple cream). The wine list offers a vast selection of Croatian and foreign wines, champagnes and sparkling wines, while the bar list offers top quality cognacs, whiskies and gins.

PĹĄenica s dimljenim plodovima mora

Wheat with Smoked Seafood For 4 persons: 320 g wheat, 120 g smoked prawns, fish stock, spring onion, garlic, parsley, butter, olive oil, white wine, salt, pepper, grated Parmesan cheese Rinse wheat in cold water, boil for 20 minutes, drain and leave to cool down. Briefly fry spring onion and garlic in olive oil, add smoked prawns, mussels and spices and some water. After a few minutes add wheat and keep adding fish stock. When wheat is tender, add butter, parsley and cheese. Leave to rest for 5- 10 minutes and serve.

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ZRNO SOLI 16, 17, 18

Uvala baluni 8, 21000 Split www.zrnosoli.hr/ zrnosoli.split@gmail.com 021399333, 0914343050

12-24,

20,

110,

Restaurant Zrno Soli was opened in 2011 and since then it proudly represents Croatian gastronomy. Situated in Split ACI marina, on the first floor, offering a splendid view of the city of Split, 1,700 years old. It is elegant and cosy, reflecting the famous Dalmatian style „take it easy”. Here you can enjoy long summer evenings and warm winter rhapsody right by the sea, with moorings full of boats and clear Adriatic Sea. A lot of famous guests visited Zrno Soli, many of them returned and became friends

with the hosts, some of them are: the Danish queen, the Thai princess, Guns N’ Roses, management of FC Barcelona, prime ministers, presidents, stars and many others. American actress Ashely Judd personally selected the restaurant for filming scenes of TV series Berlin Station. Zrno Soli posed as a Michelin restaurant and the location of the marina posed as the south of French coast. In 2018 the restaurant received its first recommendation from Michelin, followed by recommendations in 2019 and 2020. From the initial idea of opening the restaurant, the owner Ivo Vrdoljak was led by the idea that the main goal of each gastronomic project, therefore also that of Zrno Soli, is to welcome each guest, i.e. to please them. Attention is paid to food (always fresh fish, local ingredients and always something new) and service. The ingredient must be fresh, local and processed so that all goodness is kept. The name of the restaurant, beside its literal meaning of „a grain of salt" has a deeper meaning, too. Salt is everywhere around us, salt is life, it is mentioned in the Gospel of Matthew, and life is linked to the sea, i.e. to salt.

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Turisti ka zajednica Splitsko-dalmatinske Ĺžupanije

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ADRIATIC 95, 96, 97, 98, 07, 14

Sustipanski put 2, 21000 Split www.restaurantadriatic.com restaurantadriatic@yahoo.com 021398560

10 - 24,

30,

100,

120

Deeply immersed in the colours and aromas of the Mediterranean, restaurant Adriatic is a top „everyday food" establishment situated on steep cliffs protruding from the sea, just a short walk from the hustle of the city centre The restaurant terrace offers a magic view through Agave to nearby islands and the open sea where sailing boats silently sail. On the terrace there is also an open fire grill. The restaurant is also suitable for larger guest groups. Every day the chefs do their best to pre-

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pare something new. Apart from top quality grilled fish and steaks, lobsters from the restaurant’s fish tank, there are also signature dishes – „Pašticada" in pasta basket with homemade gnocchi, homemade Korčula pasta, cold appetizers and unique desserts such as „Nedovršeni štrudl”. Restaurant Adriatic attracts guests of all generations, local and foreign, those in search of a romantic escape and true hedonists in search of the lost charm of the Mediterranean.

Within the restaurant complex there is also the popular pizzeria Skipper with a vast selection of â&#x20AC;&#x17E;trademark" pizzas from the wood-fired

Adriatic biftek

oven and cocktail lounge bar Baluni, where the guests enjoy unforgettable sunsets and a rich selection of drinks.

Beef steak Adriatic

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KAŠTIL SLANICA 00, 02, 03, 04, 06, 07, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Franje Josipa 1, Kanjon Cetine, 21310 Omiš www.radmanove-mlinice.hr info@radmanove-mlinice.hr 021861783 021862238

10 - 24,

60,

150,

During the 12th, 13th and 14th century, at the time when Omiš was ruled by families Kačić and Šubić, Slanica was a safe haven of famous Omiš pirates. After the 14th century, when strong Turkish forces appeared in the neighbourhood of Omiš and Poljice, a marketplace was built in Slanica - it was a station for salt trade between the people from Omiš and the Turks. This is where the name Slanica comes from (root of the word is „salt" in Croatian language). In the beautiful canyon of river Cetina, a Karst beauty, only 4 km from where it flows into the sea, on the Mediaeval ruins of the marketplace, today’s restaurant Kaštil Slanica was built. Tower Slanica is a monument from the 16th century. You can reach the restaurant by car, on foot

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or by boat which leaves from Omiš bridge. Restaurant Kaštil Slanica, as a part of several-century long history of the canyon, boasts with a particular ambience linking its gastronomic offer to its surroundings and history. Besides offering peace, beauty and relaxation in the clash between the Mediterranean and continental regions, the sea and the river, the sirocco and the northern wind „bura”, it also offers homemade specialties. As the famous Omiš pirates, you can enjoy dishes made with ingredients from Cetina (frogs, eels, trout), the sea (fish specialties) and traditional dishes from this region such as the bread and meat prepared under the iron lid (“cripnja" or „peka”), lamb on the spit, „spuži”, „soparnik" and homemade „fritule”. There is a playground for children near the

restaurant. In a magical ambience of the restaurant Kaštil Slanica by the Island of Love, friendly hosts organize weddings and other events for up to 230 persons. Restaurant Kaštel Slanica is the winner of national award Suncokret ruralnog turizma (Sunflower of Rural Tourism) in category

Traditional Gastronomy in 2015. Restaurant Kaštil Slanica is the winner of national award „Simply the best" in category Catering Facilities with its offer of traditional food and drinks in rural area in 2016. In 2017 Kaštil Slanica has received the international award, „Touristic prizma" for the new quality in tourism.

Bruschetta od domaćeg kruha pečenog ispod peke

Bruschetta Made with Bread Baked under Bell Homemade bread baked under the iron bell, onion, tomato, garlic, salty cheese, rocket salad, anchovies, extra virgin olive oil, rosemary, parsley, lemon juice, mustard, balsamic vinegar, salt and pepper Make salsa simmering coarsely cut onion in extra virgin olive oil. Add roughly cut tomatoes (preferably local sort), season and simmer until tomatoes are tender and the liquid evaporates. Slice bread. spread some olive oil on slices using a rosemary twig. Toast bread on the grill or in a pan until golden and crunchy. Put a thick layer of salsa on the slices and add the other ingredients as you like. For rocket salad use dressing made with olive oil, balsamic vinegar, mustard, lemon juice, salt, pepper, feta cheese and anchovies

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KNEZ 15, 16, 17, 18

Mosorska cesta 13, 21310 Omiš www.restaurant-knez.com.hr info@restaurant-knez.com.hr 021863444 021863452

12 - 23,

25,

45,

Restaurant Knez is located in the historic town of Omiš, within hotel Villa Dvor. The owner, Mr. Petar Ćurlin is also the restaurant chef. „In our cuisine you may taste original Poljice specialties prepared from ecological ingredients from our own farm and following traditional recipes more than 400 years old. So Poljice „soparnik" is the original dish of ancient inhabitants of Poljice protected by UNESCO as Croatian non-material heritage. Dining in our restaurant, you will enjoy the panoramic view of the Cetina river canyon, the old town, the sea and the island of Brač. Lovers of good wine can enjoy the house wines or selected Dalmatian wines”, say the owners.

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Majority of ingredients used in the restaurant are from the garden near the restaurant on the Cetina river. Organic waste is composted and turned into humus which is then used as fertilizer in the garden. Most of the ingredients needed to prepare meals in our restaurant, we grow in our organic garden near the restaurant. The organic waste is composted, and then of compost with the help of Red californian earth worms produce humus of top quality, on which we grow all the vegetables needed. Since 2nd November 2010, the hotel and the restaurant hold the eco-certificate „friend of the environment”.

Poljički soparnik Poljice soparnik is considered to be a part of Croatian cultural heritage and is listed as a protected non- material cultural good by UNESCO and the Ministry of Culture. Preparation of traditional Soparnik (also known as zeljanik, uljenak, prisnac) is characteristic for the region of Mediaeval Republic of Poljice which spread between the rivers of Žrnovnica and Cetina, to the sea in the south and to mountain Mosor on the north. In the past, Soparnik was a poor dish, prepared for days of fasting, Good Friday, Christmas Eve and the eve of All Saints Day. It was, however, also prepared for harvesters, to treat guests and friends. Today, it is prepared on important occasions so that it has become a symbol of the old Republic of Poljice. This is the traditional recipe from Gornje Poljice, transmitted from generation to generation in family Ćurlin, from 17th century.

Poljice „Soparnik” For dough: all-purpose wheat flour, preferably ground in water mill; water, salt For filling: shredded Swiss chard (larger leaves) picked on the previous day, washed and left to dry, sliced onion, olive oil, salt. Prepare dough, cover it with cloth and leave to rest for one or two hours. Depending on the size of the baking tray, make balls and roll them to 1 cm thick layer. For one soparnik, you need two layers. Season the shredded Swiss chard and onions with olive oil and salt. Sprinkle this mixture on the bottom layer. Cover with the other layer and pinch the edges together. Soparnik is traditionally baked on open fire for about 15 minutes. The temperature should be 180 degrees C. Soparnik is covered with ashes and embers. After it is removed from the open fire, it is cleaned from ashes and rubbed with finely chopped garlic and olive oil. It is cut in diamondshaped pieces. It can be eaten warm or cold. The best is hot. 117

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PORTO ROSSO 11, 13, 14, 15, 16, 17, 18

Ulica Portorus br.16, 20290 Skrivena Luka www.portorus.com info@portorus.com 0989813797, 020801261

12 - 23,

07 - 01,

30,

Restaurant Porto Rosso is situated in Skrivena luka, on the southern coast of Lastovo island. The island was declared nature park due to its exceptional beauty and preserved diversity of flora and fauna. The restaurant itself is part of a mini nautical center, together with a cocktail bar near the pebbled beach. The guests can use the pontoon moorings for their boats. The restaurant was originally a fisherman’s house belonging to the family of the owner Marčelino Simić. Sitting on the terrace shaded by pine trees, you can enjoy the view of the

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entire bay. The restaurant’s offer is mainly inspired by Mediterranean cuisine but international dishes are also present as are creations with authentic ingredients of other cuisines. Fishermen deliver fresh seafood daily; lamb and goat meat is bred on the island and vegetables are homegrown. Homemade bread, authentic ingredients, mainly autochthonous recipes and manner of preparation with rich offer of Croatian and foreign wines motivate guests to return to this restaurant.

File ribe u umaku od konjaka

Fish Fillet in Cognac Sauce Fish fillet, cooking cream, salt, pepper, dill, cognac, white wine, tomato puree, shallot Fry shallot in a little fat, add some flour, cognac and wine. Season and add fish stock. Cook to achieve preferred thickness. Fry fish fillet and serve it with sauce and boiled vegetables.

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GARIFUL 12, 13, 14, 15, 16, 17, 18

Obala b.b., 21450 Hvar www.hvar-gariful.hr ivangospodnetic@yahoo.com 021742999 021742439

10 - 01, 01.12. - 01.04.

20,

Restaurant Gariful is a gastronomic mecca located on the very waterfront in the city of Hvar. It has been visited and enjoyed by local and foreign celebrities but also by true lovers of top quality fish specialties. It was first opened in 1981 with a tendency to offer its guests a different and unique enjoyment and top specialties. Since then, it has been an indisputable attraction of the island of Hvar, raising its quality and improving its pleasant ambience every year, but also expanding its offerwith additional services such as catering and yacht supply.

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The restaurant is famous for its impeccable offer of fresh fish and extraordinary wines and champagnes with its wine cellar boasting with about 500 sorts of wine, some of which are hard to find in Europe and elsewhere. Along with Croatian wines, the wine list is dominated by French and Italian wines. Some of the most remarkable items are Chateau Petrus, red wine from Bordeaux region and also Chateau Margaux, belonging to Premier Grand Cru class. We must also mention the list of champagnes headed by the prestigious Krug Clos d’Ambonnay from 1998, always occupying one of the three first places in all world lists.

However, two most expensive champagnes are the Magnum three- and six- litre bottles of Dom Perignon White Gold 1995 in a rare packaging, plated with white gold and Dom Perignon Rose Gold 1996. To offer our guests the unforgettable gastronomic experience, we own seven fishing boats catching fish and other seafood on a daily basis. Besides the offer of fresh seafood, restaurant Gariful is proud of the fact that most ingredients come from our own farm so that the food is organic, top quality and of known origin. Each detail in the restaurant’s interior, exterior and offer is cared for with extreme attention and emotion, just like the restaurant’s name, Gariful, which is a word for a special flower, carnation, the flower of reconciliation symbolizing adoration, respect and deep emotions. All this is contained in the motto of this family- run restaurant in which all is directed towards realization of a higher gastronomic, but also comprehensive enjoyment and experience. The restaurant run by emotions has reached the status of an elite restaurant visited by celebrities from all over the world.

www.pz-svirce.hr

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KOPAČINA 17, 18

Donji humac 7, 21423 Donji Humac www.konoba-kopacina.com info@konoba-kopacina.com 021647707 021647707

10 - 24,

20,

100,

In Donji Humac on the island of Brač, 7 km from Supetar, there is restaurant Kopačina. This village has a long and rich history of cutting stone and is the home of a few artistic families. With more than 35 years of experience in restaurant business, steered by their love for the island, family Jugović opened their restaurant in 2000. It is located in the center of the village and from its terrace you can see the island hills dominated by one of the oldest island quarries. Led by diligent, hardworking and professional people, this restaurant has become a

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place you must visit on the island. Specialized for different dishes made with island lamb and traditional Dalmatian meat from the grill, all the dishes represent a unique pleasure. There is a number of wine labels that accompany the food. The staff is professional and friendly, the atmosphere of the village in the interior of the island is romantic. The restaurant’s philosophy is in preparation of original and top-quality ingredients. Traditionally, on Thursdays you can enjoy the „Evening of Brač Lamb" where the lamb is celebrated, accompanied by live music.

The restaurant is proud of being highly rated by independent sources such as Falstaff.

Brački vitalac

The sunset and local specialties offer a memorable experience in a quiet and cosy place, where time seems to have stopped.

Brač „Vitalac” Young lamb offal, lamb lung membrane, intestines, salt, coarse sea salt This ancient Brač dish, „shepherds’ food”, has been protected for years. Cut heart, lungs, liver, stick them on the spit and use coarse salt to season. Use the lamb membrane to wrap the offal. Then put entrails all around the spits. Use some more salt and grill for about 1.5 hours. Raise heat for the last ten minutes until the dish is golden and the skin is crispy. Be careful not to burn. Remove from the spit, cut and immediately serve with spring onion.

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VILLA NERETVA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Krvavac 2 - PP.84, 20350 Metković www.hotel-villa-neretva.com info@hotel-villa-neretva.com 020672200, 098727794 020671199

10 - 24,

30,

400,

In the very heart of Neretva Valley, a unique natural oasis on main road Dubrovnik-SplitMostar, there is situated restaurant Villa Neretva. Opened in 1990, today it occupies a high spot among prestigious Croatian restaurants, thanks to hard work and enthusiasm of its owner Pave Jerković. Pleasant interior decorated with artwork from Dalmatian and Neretva milieu, banquet hall, separate room, polyvalent halls, congress hall and contemporary appointed rooms and underground garage come together nicely in the midst of the greens and yellows of this tangerine paradise. For complete satisfaction of guests there is the culinary team headed by chef Christian Jerković Junior. Every day they prepare

Neretva and Dalmatian specialties and a rich international menu accompanied by a wide selection of Croatian quality and top quality wines. Restaurant owner, Mr. Pavo Jerković who is known as the initiator of tourist program Photosafari in Neretva, received many valuable awards himself and these are some of them: state award „Antun Štifanić" for promotion of Croatian tourism awarded by Croatian Tourist Board in 2002 in the category of individuals, the award „Zlatne ruke" (Golden hands), the highest award of Croatian Trade Chamber, awards of the Association of Caterers of Croatia, the award of the County DubrovnikNeretva in 2007 for contribution to the reputation and promotion of County DubrovnikNeretva at home and abroad, the award of the

konoba NERETVANSKA KUĆA 124

municipality Kula Norinska for promotion of catering and hotel-industry and development of tourism, the award „Turistička prizma" (Touristic Prism) 2013 within the action „For new Quality in Tourism”, awarded by the association of touristic magazines of Serbia, Montenegro, Croatia, Slovenia, Bosnia and Herzegovina and Macedonia and the award of the City of Opuzen for extraordinary contribution to promotion of Croatian tourism, preservation of Neretva heritage and promotion of traditional values, Srebrni cvijet Suncokreta (Silver Sunflower) of rural tourism in 2015 and many other professional, international awards and recognitions. The unique experience of sailing through pristine nature in parts of Neretva swamp, in

authentic boats more than 120 years old has become a true attraction of this area. This adventure offers the opportunity to learn about flora and fauna, a variety of birds and traditional way of life in one of the oldest swamps in Europe. To complete the experience, there is a Neretva House you can only reach by boat. „While enjoying eel and frog „brodetto" in a rustic ambience of Neretva House and listening to the silence around you, you will feel nostalgic about the past times when there was no hurry, when it seems that the time was waiting for the man to finish his work. A lot of people have truly experienced this symbiosis - why don’t you, too?" say the hosts. „Once, when you visit Neretva, you will always want to come back as many before you.”

Dalmatinska pašticada

Dalmatian „Pašticada” 800 g beef round, 2 onions, 5 cloves garlic, 5 cloves, 60 g pancetta, celeriac, bay leaf, rosemary, 3 carrots, 300 g tomato, pinch of nutmeg, tablespoon sugar, 1 dl sherry, 1 dl oil Cut garlic and pancetta in little sticks, make incisions in meat and fill with garlic, pancetta and cloves. Marinate meat in a mixture of vinegar, bay leaves and pepper overnight, turning it occasionally. Slice carrot, onion and celeriac and fry them in hot oil. Add nutmeg, sugar, pepper and salt. Add meat from the marinade and fry it on all sides. Keep adding wine and tomato and cook for 3- 4 hours. Remove the meat from the sauce, slice it and return the slices. Cook for an additional 10 minutes. Sieve the sauce, blend vegetables or remove them. Serve with potato dumplings. 125

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KAPETANOVA KUĆA 96, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Mali Ston, 20230 Mali Ston www.ostrea.hr ostrea.info@ostrea.hr 020754264, 020754210 020754575

09 - 24, 24.12. - 25.12.

10,

50,

Mali Ston is the village where the best Croatian oysters are grown. It is famous for the longest defence wall in Europe and for its old saltmaking factory. It is only a half-anhour drive away from Dubrovnik, in direction of Neum and it is situated at the very beginning of peninsula Pelješac. It is in this beautiful aquatorium that the family Kralj empire is located. For years, it has largely contributed to the quality of Croatian tourism. Restaurant Kapetanova kuća is right on the waterfront where there used to be the seat of the port captain at the time of Dubrovnik Republic.

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Everything the nature gave to this region and the people helped to improve can be tasted in Kapetanova kuća because a long time ago the hosts chose the way they wanted to go: to offer their guests everything from the blue sea and the green fields. The restaurant relies on its own production of vegetables and olive oil. The owner of the restaurant and its manager is Mrs. Lidija Kralj. „Come and enjoy life, we will embrace you with love" – this is how the owners invite their guests. „Those who wish to enjoy the atmosphere and landscape may stay over in our hotel Ostrea”.

Morska rapsodija u škartocu

Sea Rhapsody in Paper Bag White fish fillet, scampi, shrimps, calamari, cuttlefish, vegetables, spices Clean and cut seafood. Cut vegetables. Season according to your taste and put in a paper bag. Bake for 30 minutes at 170 °C.

Biser malostonskog zaljeva

Pearl of Malostonski Bay 6 oysters, 1 lemon Open oysters and serve them with lemon

Šalica s broštulanim mjendulama

Cup with Roasted Almonds 127

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STARI KAPETAN 14, 15, 16, 17, 18

Š . K. Domagoja 8, 20250 Orebić www.hoteladriaticorebic.com info@hoteladriaticorebic.com 020714488 020713941

07 - 23,

30,

In Orebić, a place with rich maritime tradition, within hotel Adriatic, there is restaurant Stari kapetan. The outside part of the restaurant is on a replica of a17th century old sailing boat, right next to the sea. The interior tells a historic story with numerous ship mementos. Traditional cuisine perfectly fits this story since it has been composed of seafood and fresh local vegetables. Guests mostly choose fish often caught by the owner himself. Popular dishes are octopus „buzzara" style, black risotto and mussels from Mali Ston. The owner Igor Mikulić is also the chef, assisted by his creative team.

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„To sail with Stari kapetan to historic-gastronomic pleasure, combined with the best Pelješac wines is a memorable experience. It will be fulfilled with lodging in one of six luxurious rooms in Boutique Hotel Adriatic. It is an elegant and charming hotel with carefully designed rooms up to the last detail with impeccable service putting the guest in the centre of attention in order to make one feel at home. With its authentic interior decoration it preserves the suggestive atmosphere of a historic residence transformed into a real artistic form in the heart of Orebić.”, say the hosts.

Tuna ĹĄefa kuhinje

Chefâ&#x20AC;&#x2122;s Tuna 200 g tuna fillet, 40 g pancetta (smoked bacon), 100 g zucchini, eggplant and pepper (in total), 120 g Swiss chard with potatoes, salt, pepper, olive oil, marinade made of olive oil and garlic Cut vegetables in small pieces. Cook Swiss chard with potatoes, season with salt and pepper and pour marinade over it. Dice tuna fillet. Wrap them in slices of pancetta. Make skewers alternating tuna and vegetables. Grill for 7 minutes until medium done. Season with olive oil. With this dish, we recommend the family pride, wine Don Josip.

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NAUTIKA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Brsalje 3, 20000 Dubrovnik www.nautikarestaurants.com sales@nautikarestaurants.com 020442526 020442525

pon - ned: 18 - 24,

120,

140

In Pile, near the sea, on the very entrance to the old city center, there is restaurant Nautika. From its terrace you will enjoy the unique and unforgettable view of the sea and fortresses Lovrijenac and Bokar. Chef Mario Bunda with his team of young cooks, among other specialities, prepare live lobsters from the island of Vis and other fine delicacies from the aquatorium of the Adriatic Sea. Nautika is located in the old maritime school in which Dubrovnik captains were educated from 1881 to 1954. This is where its name comes from. Even today, the building reminds us of the rich past and golden era of Dubrovnik

File od tune

Republic. Magazine Conde Nast Traveller put Nautica on the sixth place among the most romantic restaurants in the world for year 2008. The restaurant staff had the pleasure to host Pope John Paul II during his visit to Dubrovnik on 6 June 2003. The chefs naturally continue what the nature had started - to preserve and improve the natural tastes. „In Nautika tradition, quality and creativity are united creating a completely new „elevated" dimension of Mediterranean cuisine”, say the hosts.

Tuna Fillet Cut tuna in a stick 10 cm long and 3 cm thick. Then grate zucchini to make „spaghetti”. Season zucchini with salt, pepper, olive oil and lemon juice. Roast heads of garlic cut in half. Squeeze them when done, boil twice in milk, add salt, sugar, butter and cream. Wash and dry capers. Put them in the oven to dry completely. Blend them into a powder. When every ingredient is ready, grill three cubes of tuna and serve on garlic stripes, with zucchini in the middle of the plate. Decorate with a flower.

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MATUŠKO VINA

20244 Potomje t/f 020/742 393 MATUSKO@NET.HR

• MORE THAN 300 YEARS IN VINICULTURE AND WINEMAKING • NEW FAMILY CELLAR BUILT AS FRENCH CHATEAU • MODERN GRAPE PROCESSING TECHNOLOGY • MATURATION OF TOP QUALITY WINES IN OAK BARRELS • OWNER IS GRADUATE ENGINEER OF AGRONOMY, OENOLOGIST MATO VIOLIĆ • MANUFACTURE OF OLIVE OIL

Susret mora i vina Kušaona vina, restoran i marina Bilo Idro

www.zlatanotok.hr

Zlatan otok vinarija: Put Stjepana Radića 3, Sveta Nedjelja, HR-21465 Jelsa (otok Hvar), zlatanotok@zlatanotok.hr, Marina i restoran: booking@zlatanotok.hr, T:+385(0)21745703

Gorski kotar, Lika, Karlovac and surroundings, Moslavina Fruits of forests and mountain rivers are the basic determinants of this gastronomic zone. The best way to start a meal is with cheese „škripavac" and smoked bacon or deer, boar or bear prosciutto with „uštipci" (fried pieces of dough) or homemade round bread „pogača”. What follows are noodles with mushrooms, lamb soup with cured meat, cured mutton leg in sour cabbage or sour turnip or sour cabbage with cured ribs and sausages. When main courses are considered, one should try lamb or pork from the spit or under the iron bell (“peka”), stuffed veal breast, venison dishes, breaded frog legs or trout prepared in many ways. In Moslavina region one should definitely try white polenta with baked cream, gratinated beans, corn „zlevanka" or „balzamača" (typical dishes made with corn flour). A lot of specialties from this region are based on cream and pumpkin. The most famous autochthonous sort of wine is Škrlet. Association Škrlet consists of eight producers who even produced a common wine. Among white wines most

present are Graševina, Chardonnay and Pinot blanc (Winery Šoštar) and among red wines Frankovka (Winery Šoštar). With deserts, we recommend Muškat Otonel and aromatic Traminac (Winary Šoštar). In the town of Karlovac, all year round about 10 restaurants offer dishes prepared with beer and mushrooms as main ingredients. More than 1000 mushroom pickers bring their mushrooms to a collection point Vendrija, from where they are distributed to restaurants. Restaurant DP in Donji Zvečaj offers local gastronomic dishes but also specialties from other regions and creative dishes. The same is true for restaurants Frankopan in Ogulin, Djed in Hrvatska Kostajnica, August in Popovača and Cocktail in Sisak. Authentic specialties are served in Mirjana & Rastoke in Donji Nikšić while restaurant Žganjer in Ozalj is mostly specialized in preparation of lamb. Hunter’s cuisine is preferred in Lovački dom Muljava in Vojnić, Lovački rog in Karlovac and Gradina in Josipdol.

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FRANKOPAN 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

I. G. Kovačić 1, 47300 Ogulin www.hotel-frankopan.hr hotel-frankopan@hotel-frankopan.hr 047525509

06 - 23,

40,

80,

180

Restaurant Frankopan is situated in the hotel of the same name, in the center of the magical town of Ogulin, near the 16th century Frankopan castle and natural attraction Đulin ponor, with a view of the splendid mountain Klek. It is 4.5 km away from the entrance to motorway Zagreb-Split and 400 m from the bus station. The building was reconstructed as a cultural heritage object in the very center of the town. The restaurant reopened to visitors in 2007. The inner terrace, Atrij, is 350 m 2 large and it has kept its authentic 19th century image. You can choose your meal from a rich menu

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of meat, game, vegetarian, fish, pasta or sweet dishes. The food is based on authentic ingredients such as deer, boar or bear prosciutto, homemade cheeses, mushrooms - filled or grilled, trout, rolled veal or grilled meat. One of the specialties is „Ogulin Masnica" and „Ogulin Feast”, a six-course meal of traditional dishes that may be accompanied by top quality wines. Along with many other desserts, the restaurant offers over 50 kinds of pancakes. There are about 100 wines to taste with a possibility of organizing wine tastings accompanied with smoking of Cuban cigars. There are also vari-

ous cocktails. Kind and professional staff always tries to pleasantly surprise the guests and make their stay in the restaurant an unforgettable expe-

rience. The restaurant also organizes different events such as weddings, private and business celebrations. Their efforts were awarded with high placement in the action TuristiÄ?ki cvijet 2008. (The Tourist Flower 2008).

Krem juha od koprive

Nettle Soup 300 g young nettle, 1 potato, 2 cloves garlic, half onion, 1 l vegetable stock, 2 teaspoons olive oil, salt and pepper to taste, cream Fry garlic and onion in olive oil. Add diced potatoes and add stock in batches. Cover the pot. In 15 minutes, when potatoes are almost cooked, add nettle and cook for an additional 10 minutes. Add salt and pepper. Use a stick blender to blend the soup. Add some cream or olive oil before serving. 135

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GRADINA 01, 02, 03, 05, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Senjska 32, 47303 Josipdol www.restoran-gradina.hr info@restoran-gradina.hr 047581515 047801464

07 - 23,

50,

150,

Restaurant Gradina is located only a few hundred meters from the center of Josipdol, the crossroads of many paths near the road to Senj and to Plitvice Lakes. It is also in the vicinity of motorway Zagreb-Split. The restaurant was opened on 4th November 1995 and in its 22 years it may boast with numerous awards and acknowledgments for its quality service. The restaurant’s interior is decorated with artwork of renowned Croatian painters and a display table that may help you choose wine

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from the selection of best Croatian wineries. The object is full of hunting trophies showing the fauna of the region. Gradina daily serves cold and hot appetizers, game specialties, grilled meat, meat on the spit and from the bread baking oven, freshwater fish and crab. The restaurant is primarily known for its awarded game cuisine with specialties made with venison, boar and bear. There are also „štrukli”, which are in Gradina prepared in six different ways: savoury ones with cheese, vegetables or mushrooms and sweet ones with cranberries, blueberries and walnuts. Authentic potatoes from Lika and cabbage from Ogulin take a special place on the menu. These two ingredients have fed generations in this region and they have been labelled as ingredients with protected geographical origin and authenticity. The restaurant offers catering services for family dinners in one’s own home but also official formal

events and holiday buffets at locations chosen by the guest. There is a long reference list of satisfied clients who recognized the quality and advantages of this service. The new restaurant hall of 600 m2 is an ideal location for weddings, congresses and larger gatherings. There is a large variety of menus that are individually adapted to each group so that every guest has his moment of attention and difference while enjoying food and drinks.

Within the Catering Trade Gradina, of which restaurant Gradina is a part, there is also a hunting lodge Hum. Its offer is adjusted to its guests; particular care is taken of the gastronomic aspect which comprises traditional dishes. For all the guests who would like to take a part of Lika with them, different types of honey produced in the bee garden of OPG PavliÄ&#x2021; are offered.

Sarma od ogulinskog kiselog zelja i mesa divljaÄ?i

Sarma (cabbage rolls) of Ogulin Sauerkraut and Venison 1 large head of Ogulin sauerkraut, 100 g shredded sauerkraut, 800 g minced venison (wild boar), 200 g minced deer meat, 2 large onions, 3 cloves garlic, 1 teaspoon sweet paprika, 150 g rice, 200 g bacon, 50 g flour, 1 egg, salt, peper to taste Add sautĂŠed onion, spices, rice and egg to minced meat. Roll meat in cabbage leaves. Put shredded cabbage at the bottom of a pan, nicely arrange stuffed rolls, add bacon and sweet paprika. Add water to cover the rolls. Cook for 2 hours. When cooked, add roux. Serve with mashed potatoes from Lika. 137

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MIRJANA & RASTOKE 16, 17, 18, 19

Donji Nikšić 101, 47240 Donji Nikšić www.mirjana-rastoke.com info@mirjana-rastoke.com 47787205 47811149

06 - 23,

100,

250,

150

Restaurant Mirjana & Rastoke is positioned in the vicinity of the city of Slunj, a short drive from the beauty pearl of Rastoke - „little" Plitvice and 25 minutes from the entrance to National Park Plitvice Lakes, on state road leading from Zagreb to Slunj, Plitvice Lakes, Zadar, Split, 4 km before Slunj, on the right side. This family-run restaurant presents tradition in preparation of homemade specialties and preservation of original recipes. Top gastronomic experience is guaranteed by rich culinary experience and use of local, ecological-

ly grown ingredients. Specialties include wellknown Lika lamb, veal under the bell, venison dishes, fish and vegetarian dishes. The most demanding palates searching for sweet treats will enjoy apple strudels and gratinated pancakes. The restaurant can seat 250 guests, there is bar for 50 persons and a terrace for 150. The whole restaurant is traditionally appointed. Warm soft colours, wood and stone used for decoration and friendly staff dressed in traditional costumes will create a relaxed and cozy atmosphere.

Domaća štrudla od jabuke u umaku od vanilije s preljevom od višnje Homemade Apple Strudel in Vanilla Sauce with Sour Cherry Topping For strudel: homemade puff pastry, homegrown apples Advenke, cinnamon, sugar, raisins, breadcrumbs, rum; for vanilla sauce: milk, vanilla, sugar, rum; for topping: sour cherries, sugar, corn starch

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Roll out the homemade puff pastry, spread evenly sliced apples mixed with other ingredients. Roll strudel and brush with egg wash, bake in the oven at 170 degrees. For vanilla sauce, boil milk, add sugar, rum and vanilla pudding (if pure vanilla is used, it needs to be thickened with corn starch). For topping, cook cherries in syrup made from water and sugar and thicken it with corn starch, if necessary. Serving recommendation: place apple strudel on vanilla sauce, pour hot topping and sprinkle with caster sugar.

Ice-cream maker - end of 19th century. The exhibit is located in the Museum of Gastronomy Puntijar.

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DJED 14, 15, 16, 18

Put za Djed 1, 44430 Hrvatska Kostajnica www.djed.hr info@djed.hr 044851561

11- 22,

11 - 21,

20,

50,

150

Hrvatska Kostajnica is an old and proud town in Banovina. The river Una flows through it and a bridge across the river Una connects it with Bosnia and Herzegovina. Every year in July Kostajnica is the host of international event „Lađom niz Unu" (Down the Una by Boat). This ecologically pure area attracts more and more lovers of pristine nature and ecological produce. Neighbouring forests are full of chestnut trees after which the town was named. There is also an event celebrating chestnuts (“Kestenijada”) which has become a

Knedla od kestena

Croatian brand. Specialties with chestnuts are what restaurant Djed is proud of. The view from the restaurant opens to the town and the river Una. Steak Kestenijada and Chestnut Dumpling in Chocolate Sauce are some of the dishes the guests always come back to. There are, of course, other specialties from the area, grilled dishes and meat on spit prepared on order. A range of brandies, selected wines and even blackberry wines accompany the specialties. In cold weather guests can enjoy the sound of fire from the open fireplace.

Chestnut Dumpling potato, semolina, eggs, butter, coarse flour, sweetened chestnut, cooking cream, melted chocolate

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Knead dough with potatoes, semolina, eggs, butter and coarse flour. Slice the dough. Make balls out of chestnut and roll them in potato dough to make a larger ball. Cook in boiling water. Make sauce with cream and melted chocolate and thicken it with corn starch.

Meat slicer - beginning of 20 th century. The exhibit is located in the Museum of Gastronomy Puntijar.

Small brandy barrel with glasses - beginning of 20 th century. The exhibit is located in the Museum of Gastronomy Puntijar.

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LOVAČKI DOM MULJAVA 07, 08, 09, 10, 11, 17, 18

Radonja 45, 47220 Vojnić portal.hrsume.hr/index.php/hr/turizam/nai-objekti/muljava lovacki-dom-muljava@hrsume.hr 098447596 047613438

10 - 21, 24.12. - 31.12.

70,

Hunter’s Lodge Muljava is situated on the slopes of Petrov agora, surrounded by centennial beech forests. It is an ideal place for rest and relaxation, only 33 km away from Karlovac in direction of Vojnić. If you want to enjoy the beauty and hunting ground for a longer period of time, hunter’s lodge Muljava offers accommodation in 8 comfortable rooms with a total of 27 beds. Wild boars, roes and snipes are hunted here. Therefore, the gastronomic offer is based on hunter’s specialities, traditional recipes, specialties prepared with forest fruits and also grilled meat and those prepared on the spit.

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Beside the lodge there is a large covered area for 350 persons. Different events can be organized there, like weddings, workshops and business meetings. It is equipped for presentations and projections. Beside this area there is a large barbecue, which is water operated. Along with the gastronomic offer, there are possibilities for many other activities: a playground, area for art colonies, photo excursions, catering and barbecue facilities, conference hall, mountaineering and educative trails, tracks for persons with special needs, tourist sightseeing of historical and cultural sights such as the tomb of king Peter, Pavlin

monastery and monuments from World War II, ornithological park, recreational activities (archery, 3D archery, paintball, bicycle rental), organized camping, program of school trips and field lessons, international race „King

Petar Svačić”, organization of business meetings and events, seasonal events (dedicated to chestnuts, mushrooms…), organization of weddings and other private celebrations.

Palačinke Muljava

Pancakes Muljava Flour, milk, eggs, sugar, salt, oil; sauce: sugar, dark forest fruit juice, corn-starch, butter; filling: ice- cream, decoration: whipped cream, powdered sugar Make batter and fry pancakes. Melt butter and add sugar. When caramelized, add juice and boil. Add fruit and thicken with corn- starch. Fill pancakes with ice-cream, pour the sauce over them, decorate with whipped cream and sprinkle with sugar.

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DP 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Donji Zvečaj 41, 47261 Donji Zvečaj www.restoran-dp.com restoran.dp@gmail.com 047819100 047819115

07 - 23,

70,

120,

Restaurant DP is located on the eighth kilometer of state road Duga Resa-Senj, in Donji Žvečaj. It is just about a hundred meters away from the beautiful green and clear river of Mrežnica. The restaurant is owned by family Vukmanić. This warm discreet corner can accommodate 240 guests in two separate halls and on two summer terraces. It is the owner’s mission to approach each guest, to be good hosts, to assist the guests in their selection of traditional national dishes, dishes from the spit, under iron cover (“peka”), from the grill or imaginative á la carte dishes and specialities from Mrežnica area prepared by famous chef Ivana Vukmanić. From spring to autumn rafting and canoeing is organized on the river with all groups finishing their trail exactly in front of the restaurant where lunch is prepared in the open air.

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During the summer months the water temperature reaches a pleasurable 26 °C and it is ideal for swimming. Other touristic services are offered: hunting and fishing, paintball, team building, cycling, archery. Accommodation is possible in 3 double and 3 triple rooms above the restaurant. There are also tennis and futsal courts and children’s playground nearby. Restaurant DP also owns two facilities on the river Mrežnica where the guests can celebrate their birthdays, weddings or other important dates. These are Mrežnička kuća (The Mrežnica House) close to the restaurant and the renovated water mill on a little waterfall, down the river from. Mrežnička kuća is open from Wednesday to Sunday from 12 to 11 pm. You can have coffee in the nature by the river or enjoy fish or meat specialties and also desserts.

JanjeÄ&#x2021;a koljenica

Lamb Knuckle 300 g lamb knuckle (1 knuckle), salt, pepper, rosemary, garlic, ground smoked red paprika, olive oil; sauce. 50 g onion, 0.2 dl olive oil, 250 g red pepper, salt, 0.3 dl cream, 200 g new potatoes Marinate knuckle with spices and leave to rest for 24 hours. After that, prepare it sous vide. If that is not possible, roast it at 15 degrees C for 3 hours until golden. For sauce, fry finely chopped onion in olive oil, add peppers and simmer until tender. Add cream and blend. Slice new potatoes and fry them in deep oil. Serve meat with sauce and potatoes.

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LOVAČKI ROG 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Zagrebačka 146, 47000 Karlovac www.lovacki-rog.hr restoran@lovacki-rog.hr 047637675 047601888

10 - 23,

100,

180,

Restaurant Lovački rog is part of catering trade „Petrić restorani”. Luxurious Villa Zora in Novalja is also part of that trade. It is located in the nature, surrounded by oak forest which is attractive in all seasons. It lies by the old Zagrebačka cesta, only 2 km from toll point in Karlovac. „Quality at affordable prices" is the motto of the host. They do their best to offer their guest quality and professionalism. The offer is varied - from veal, venison, fish to desserts. The kitchen is equipped according to HACCP standards. Quality dishes are accompanied by appropriate wines.

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The restaurant consists of four separate rooms appropriate for various celebrations and gastronomic gatherings (40- 260 persons). Between the forest and the restaurant there is a lawn with a fountain creating a special atmosphere. It is possible to organise weddings in the open with special arrangements, welcome cocktails, cutting of wedding cake under the stars. All the details are taken care of by restaurant staff who are also proud of their catering services. A novelty in the restaurant’s offer is the organization of events, weddings and family gatherings in Old Town Dubovac.

Ĺ umski vepar na mousse kremi od koprive i mrkve

Wild Boar on Nettle ad Carrot Mousse Marinated venison steak (in our case, wild boar), porcini mushrooms, red onion, garlic, parsley, pepper, white wine, hamburger bacon, fresh nettle, carrot, cream, butter, oil SautĂŠ freshly chopped onion and garlic. Add mushrooms and parsley. Add salt, pepper and wine. Let it simmer for about 15 minutes making sure the liquid does not evaporate. Use the mixture to stuff steaks. Roll them and cover in hamburger bacon. Gently grill meat. As a side dish, we recommend nettle and carrot mousse.

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ŽGANJER 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Jaškovo 51, 47280 Ozalj www.restoran-zganjer.hr info@restoran-zganjer.hr 047751200 047751007

07-23,

08-22,

80,

300,

...Close enough to be easily reached and far enough to forget everyday worries and city rush... Since 1974, not far from historic Ozalj, Karlovac and Slovenia, in picturesque Jaškovo, family Žganjer has offered their guests culinary enjoyment and unforgettable moments in cosy atmosphere. Restaurant Žganjer is a combination of tradition and modern trends, all in service of guests’ satisfaction. When preparing food, the most important thing are fresh ingredients produced by local

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farmers. Tradition is reflected in preparation of traditional dishes. Homemade specialties such as bread and rolls, lamb pate or grilled liver with fresh cheese are worth trying. Pork specialties like sausages, ham and bacon are inevitable. The restaurant holds Guinness Certificate for the longest strudel in the world, prepared on 6th September 2015. It was presented in Jaškovo and it was 1,479.38 m long. The certificate is exhibited in the restaurant.

Lamb brought from the island of Pag and Krk is prepared on the spit, over beech wood. The owner Ivan Žganjer personally selects lambs from breeders, some of them have been cooperating for over 25 years. Hot lamb and homemade bread are accompanied by equally

Štrudla

interesting wine - Gramusch, a unique combination created in family Žabčić’s cellar. You can spend the night in Jaškovo because within the restaurant building there are 5 cozy rooms with atmosphere of past times.

Strudel

MIDORI EXPERIENCE

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AUGUST

∙

Trnovka 29, 44317 Popovača www.vinarija-august.com august@aei.hr 097 777 1000

uto -čet: 10 - 22, pet: 10 - 23, sub: 09 - 23, ned: 09 - 20,

Restaurant August is situated in an original and typical wooden house, on a hill near Popovača. Besides its beautiful surroundings and cosy ambience, it boasts extraordinary tastes of its specialties. „We are particularly proud of our selection of homemade pasta- „šufnudli”, „luleki”, „trganci" and our sauces made with fresh cheese, leek, crispy bacon, rose pepper (which is not really pepper) and ramson and walnut pesto. We are crazy about wild mushrooms from Moslovina forest, young nettle, ramson, first spring dandelion-

40,

we call it regvet and also rocket salad and nasturtium pesto. And once you try our porcini carpaccio- thinly sliced raw porcini mushrooms with a pinch of coarse salt and a few drops of cold pressed black oil, you will understand what we are saying. With the appearance of first eggplants, zucchini, broad beans or peas, rest assured they are part of our micro- seasonal menu. In winter, there are blood sausages, aspic and cured pork knuckles on our menu”, say the hosts. Within the estate there is also a winery and tasting room and also 4 double rooms.

Augustovi čuveni trganci August’ s Famous Trganci Prepare hard dough with 300 g coarse flour, 100 g all-purpose flour, 10 g salt and water. Wrap it in cling foil and leave to rest for about 1 hour. For sauce, fry 2 fistfuls of shredded onion- leek (white and light green part) in a mixture of olive oil and butter. You can also use purple onion. Fry until the onion starts to caramelize or leek becomes transparent. In a bowl, mix 3 teaspoons of creamy cheese, 3 teaspoons of crème fraiche and 3 teaspoons of whipping cream. Mix well and add to the onion. Tear little pieces of dough and boil them in salted water, stir and cook al dente for about 6 to 8 minutes. Add pasta to the pan with sauce, adding a little water from boiling. Leave to rest for about 2- 3 minutes. Serve in plates sprinkled with some crushed rose pepper. 150

Važnost autohtone sorte škrlet prepoznali su moslavački vinari Ilovčak, Jaram, Florijanović, Miklaužić, Mikša, Trdenić, Voštinić-Klasnić i Kezele koji su svoje snage ujedinili u Poljoprivrednu organizaciju „Škrlet“ osnovanu 2016. godine. Prilikom znanstveno-stručnog skupa "Novo ruho Škrleta" i manifestacije "Večer škrleta i moslavačke kuhinje" sedam proizvođača vina: Ilovčak, Jaram, Florijanović, Miklaužić, Mikša, Trdenić i Voštinić-Klasnić okupljeni u Udrugu proizvođačke organizacije "Škrlet", premijerno su predstavili zajednički projekt od istoimene autohtone sorte grožđa “Škrlet Moslavina – Croatia – EU 2019.” Radi se o kupaži dobivenoj od odabranog grožđa s najboljih položaja moslavačkih vinara koju proizvode pod zajedničkom etiketom u ograničenom izdanju od 5000 boca. Stilizirani ovnek na etiketi ujedno je postao i zaštitni znak autohtone sorte iz Moslavine zbog ovnolikog oblika grozda škrleta te starog naziva te sorte „Ovnek žuti“. Kvalitetno vino Škrlet odlikuje nizak sadržaj alkohola i nešto viši sadržaj ukupnih kiselina što ga čini osvježavajućim, pitkim i uravnoteženim. Nježnih je i nenametljivih, specifično voćnih cvjetnih aroma s blagim herbalnim primjesama. Najbolje se sljubljuje uz jela lagane strukture, povišene svježine i srednje aromatike.

Proizvođačka organizacija "Škrlet", Trnovka 28, Popovača, tomislav.trdenic@skrlet.hr 098/216 - 870

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COCKTAIL 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Dr. Ante Starčevića 27, 44000 Sisak www.cocktail.hr cocktail@cocktail.hr 044549137 044549137

ned: 12 - 17, pon - pet: 10 - 22, sub: 12 - 22, 01.08. - 18.08.

Small towns acquire charm and affection by their interesting achievements which permanently attracts their citizens but also those from their surroundings, near and far so that such towns become recognized forever. If you are ever in Sisak, there is a restaurant in the city center called Cocktail, decorated at world standards but keeping the real tastes of Sisak region. The restaurant itself is the very reason for some visitors to keep coming back to Sisak. Brothers Sanjin (waiter) and Goran (cook) Kramarić have been additionally educated in Croatia and abroad. They passed their skills and knowledge to the family-run restaurant.

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100,

The restaurant terrace has a small park with a fountain. The atmosphere is relaxing and the staff has always practised individual approach to each guest. The taste and smell of food that you are going to taste will entrap you because what your palate tries, it never forgets. Since restaurant Cocktail is oriented to gastronomy (Greek gastronomia - knowledge of various dishes and the way they are prepared, cult of selected food and culinary expertise), here you can taste fine dishes prepared with the best ingredients from the area. There are traditional dishes from Posavsko-moslovačka region, Mediterranean

dishes and also results of research and inventions: creative cooking, revisited dishes and specific menus. The restaurant also offers catering services.

About a hundred of white, red and rose wines of continental and Mediterranean Croatia are also served here.

10 sati pareni juneći mišić s pjenicom od krumpira

Beef Muscle Steamed for 10 Hours with Potato Foam For 4 persons: 800 g beef muscles, salt, pepper, thyme, olive oil, 3 dl demi-glace sauce Marinate the muscles in olive oil with thyme, salt and pepper for 24 hours. Put the muscles into a vacuum-sealed bag carefully extracting all the air. Steam the meat for 10 hours at 80 °C. Pour demi-glace sauce enriched with thyme over the muscles. Serve the muscles with potato foam.

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30 godina odležan i njegovan vinjak u hrastovim bačvama. Natočite BRIONE pred gostom u konjak čašu i uz to poslužite mediteransku datulju koja se izvanredno sljubljuje s raskošnim bukeom BRIONA.

Športska 1, Bestovje, Sveta Nedelja | + 385 1 3096 707 info@dalmatino.com web | www.dalmatino.com

www.vendrija.hr DRY AND FROZEN FOREST MUSHROOMS Boletus, Chanterelles, Black trumpets and Hedgehog - from over 1000 registered pickers - in over 200 restaurants Ul. Maksimilijana Vrhovca 15, Karlovac | Tel. 098 247 682

Zagreb and surrounding area

In Zagreb, just like in any capital, all Croatian and many foreign cuisines are present. Old Zagorje specialties served in special surroundings are at home in Stari Puntijar. Within the object there is a Museum of Gastronomy. Zinfandel follows trends of world gastronomy in exclusive atmosphere of Hotel Esplanade. In Noel they offer tasting menus with innovative specialties. Mediterranean cuisine is the inspiration in Mon ami. Tekka’s offer is inspired by Japanese, while Sofra Borovje and Sofra Green Gold offer is inspired by Bosnian-Herzegovinian cuisine. In Zelen Dvor there are dishes from Zagorje and Gorski Kotar and in Muzej those from the Mediterranean. Specialties prepared with ingredients coming from small farms are the winning card of Potkova in Zagreb and Karlo in Plješivica.

In Zagreb you can find wines from all regions. Autochthonous sorts are kraljevina and portugizac. Zelina Wine Road near-by combines a handful of wineries worth visiting. From autochthonous varieties we suggest starting a meal with sparkling wine made of kraljevina (sparkling wine Nikolina Vinarija Kos&Jurišić). We also recommend Rhine Riesling and Pinot blanc with fine freshwater and sea fish, Graševina with cold cuts; spicier and heavier dishes, with white meat and freshwater fish and with grilled dishes, Chardonnay with dishes made of white meat, crab and frogs, Sauvignon with dishes made of white meat in more distinguished sauces and with boiled fish. As for dishes made of dark meat, you can try Pinot noir, Kerner (Kos & Jurišić) or feel the spirit of Zagreb in Portugizac.

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KARLO 13, 15, 16, 18

Plešivica 41, 10450 Plešivica www.gastronaut.hr karlo.gastrovin@gmail.com 016293091 016293091

uto - ned: 12 - 22,

40,

56,

Restaurant Karlo is located in the heart of Plešivica wine road, at the altitude of 380 m. When you go from Savski most towards Karlovac, take exit Klinča selo and after about 30 minutes you will arrive to Karlo. The restaurant is surrounded by vineyards of renowned winemakers. From the 9,000 m 2 large estate you have the view all the way to Velebit mountain. The guests are served regional seasonal specialties made of ingredients from a large garden, orchard and vineyard.

At weekends there is always „peka" (meat prepared under an iron lid, covered with hot coal). The host recommends lamb from Žumberak, veal, poultry, rabbits, ham, bacon, sausages, cottage cheese with sour cream… Smoked trout from Žumberak, catfish and carp are also on the menu. The hosts’ message: „Restaurant Karlo has its own „peka" and spits so meat or fish for about 100 persons can easily be prepared. Greetings from little Tuscany!”

Krem juha od medvjeđeg luka Cream of Bear Garlic Bunch of bear garlic, tablespoon dried mushroom flour, tablespoon homemade spices mixture, 1dl cooking cream Blend all the ingredients in a blender and let the mixture boil for half an hour.

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Photo by Romulić & Stojčić

total croatia news

Promoting Croatian food & wines internationally...

www.total-croatia-news.com

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â&#x2C6;&#x2122;

MON AMI 99, 00, 01, 02, 04, 05, 06, 07, 08, 10, 11, 12, 15, 16, 17, 18

Trg kralja Tomislava 26, 10410 Velika Gorica www.monami.hr monamihr@gmail.com 016213333 016213300

pon - sub: 10 - 23, 01.08. - 21.08.

Daily fresh white fish, black cuttlefish risotto, Adriatic squid and octopus salad are expecting you in restaurant Mon Ami. Delicacies such as Kvarner scampi, lobster, shellfish, tuna carpaccio with black truffle or sand smelt fried in olive oil are always on the menu. Exclusively, you can try fresh authentic black Turoplje truffle every day. Extra virgin oil, awarded with gold medals, is from their own olive grove in Skradin. Tasting dinners are often organized in the restaurant where food and wine from visiting wineries are combined. The wine list count 65 labels. The sommelier

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is also a lecturer for the Croatian Sommelier Club. Food is taken care of by chef Goran Marko Beus. The interior has been decorated with natural materials, for 20 years reflecting the way of life and business. For three consecutive years the restaurant has been recommended by Michelin Guide. The restaurant can seat 70 persons in the main hall and 10 more in a separate area, mainly used for closed business meetings. The restaurant is located in the center of Velika Gorica, near the International airport Franjo TuÄ&#x2018;man.

www.polycarbo.eu

Rino Gropuzzo www.rinogropuzzo.hr

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MUZEJ 18

Trg Republike Hrvatske 10, 10000 Zagreb www.muzej.com.hr muzej@muzej.com.hr 014826408 014826408

pon: 08 - 17, uto-sub: 08 - 23; ned: 09-17,

Restaurant and café Muzej is located in the Museum of Arts and Crafts which is one of the first institutions of that type in Europe. It is situated in the beautiful Mažuranić Square, in the immediate vicinity of Croatian National Theatre, Faculty of Law and Music Academy and just a few steps away from Ban Josip Jelačić Square. The restaurant is complemented by one of the most beautiful terraces in Zagreb- a magical atrium within the powerful architectural

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building refreshed by a green garden and dominant fountain. The restaurant is a point of interest of many gourmands and its menu is based on traditional and modern Croatian cuisine, a combination of fish and meat specialties accompanied by a wide range of Croatian wines. Besides the warm and cosy ambience, what actually makes the experience perfect is chef Ante Radić and the professional and friendly staff.

Marinirani teleći french rack pečen u Kopa grilu Marinated Veal French Rack Cooked in Kopa Grill 500 g veal (French rack), 200 g potatoes, 5 g butter, 5 g honey, 2 g fresh thyme, 2 dl oil, 2 g coarse salt, 3 g mixed green, red and black pepper, 2 g smoked hot paprika, 1 g marjoram, juice of half orange

Season veal with salt and pepper and cover with oil. Leave to rest for at least 72 hours. Cook the matured meat in Kopa Grill at 350-400 °C, 1.5 minutes on each side. Move the meat to a stainless-steel dish in which you previously melted butter and mixed it with honey, thyme and a few drops of orange juice. Let the meat soak in the juices. Boil unpeeled new potatoes. Slice them, pat them dry and fry them until golden brown. Season the potatoes with salt, paprika and marjoram. 160

godina

1954 - 2020

Fédération Internationale des Journalistes et Ecrivains du Tourisme Svjetsko udruženje turističkih novinara i pisaca u turizmu osnovano je u Parizu i ima oko 1000 članova iz tridesetak zemalja članica. FIJET je utemeljio najviše priznanje Zlatnu jabuku, Oskara za kulturno-povijesnu i prirodnu baštinu. Iz Hrvatske su dobitnici: Dubrovnik, Split, Vučedol, Opatija i Rovinj.

1964 - 2020

Udruga turističkih novinara i FIJET Hrvatska osnovani su za vrijeme međunarodnih susreta turističkih novinara u Makarskoj - Tučepi, tzv. „Majskih susreta”. FIJET Hrvatska ima 60 članova turističkih novinara, putopisaca i pisaca u turizmu. Utemeljena je nagrada “Marko Polo - slavni putopisac" za domaće i strane novinare. Utemeljena je i nagrada FIJET Tolerance za javne osobe koje su dugogodišnjim djelovanjem, razmišljanjem i promicanjem pokazale iskrenost, dosljednost, humanost, otvorenost i toleranciju u očuvanju vrijednosti mira u svijetu u misiji doprinosa razvoju turizma.

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NOEL 17, 18

Ulica popa Dukljanina 1, 10000 Zagreb www.noel.hr info@noel.hr 014844297

pon - sub: 12 - 24,

40,

In a short period of time restaurant Noel has enchanted people from Zagreb and their guests with its creative signature dishes. The restaurant's culinary approach is based on extending borders of contemporary cuisine and introducing innovative culinary techniques with predominantly local seasonal ingredients. The menu changes with seasons and it depends on the chef ’s finds in his daily „hunt”. The guests may choose 4 or 9 course menus, while the Chef ’s table brings a special experience of over 10 courses where the chef shows all his skills and talent.

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The restaurant’s main focus is to provide a gastronomic experience with modern culinary techniques, refined ingredients and to pair the food with a vast range of wines from the restaurant’s cellar, carefully selected by internationally acclaimed sommeliers. Approximately once a month Noel hosts a famous winery. They have amazed the Croatian public with a first of its kind thematic dinner in which they combined dishes with perfume scents. They have recently introduced foodcocktail pairing.

Would you mix business and pleasure? If you are looking for investment opportunities, want to find partners or start a business in Croatia â&#x20AC;&#x201C; let us do the hard work while you enjoy the cuisine. aestus.hr

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POTKOVA 15, 16, 17, 18

Radoslava Cimermana 5, 10000 Zagreb www.potkova.eu info@potkova.eu 016556564

09:30 - 23:30, pet - sub: 09:30 - 01:00, ned: 09:30 - 20:00, 25.12. - 01.01.

Restaurant Potkova is located in the part of city called Kajzerica, named after kajzer- tsar because in this location there used to be a military exercising ground. During the four- yearlong Napoleon Illyrian provinces it was their border which is recorded in a monument at the entrance from the old bridge. This building has a long hospitality tradition, since 1948. During its history it had different names such as „Bijesna kobila”, „Kod Makedonke" (due to the famous beans dishgravče), „Hipodrom”, and since 2014 it has been known as Potkova after the owners completely redecorated the building.

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It offers dishes from all over Croatia prepared according to the recipes of family tradition using seasonal ingredients. You can taste dishes made with local poultry, lamb, horse meat and venison. Meat is prepared under the iron bell, on spit and grilled. Here you can taste „boškarin" stew, beefsteak, carpaccio. There is also homemade pasta and Istrian drycured prosciutto for lovers of Istrian cuisine. You can also enjoy fish and seafood specialties because fishermen supply the restaurant with their daily catch. Potkova is the first Croatian restaurant to receive the mark „Tastes of Croatian Tradition”

Following the words of Ben Franklin â&#x20AC;&#x17E;it is believed that wine is the eternal proof that God loves us and would like to see us happyâ&#x20AC;?, the sommelier recommends different sorts of wine and spirits to accompany particular dishes. There is also a cigar club, wine club, playground for children and a presentation hall with access for disabled persons to all parts of the restaurant. The VIP lounge can accommodate 20- 25 persons while the fireplace lounge

and winter garden can seat 80 persons. Sitting on the terrace you can enjoy the view on the Hippodrome. The terrace is ideal for organization of weddings of up to 70 persons. On Saturdays and Sundays during lunchtime children can enjoy playtime led by a professional. Presentation of preparation of cracklings can be organized for groups. There is also the possibility to enjoy rides in chariots and on Fridays and Saturdays the restaurant is open until 1:00 am, with live music.

JuneÄ&#x2021;i obrazi u portu

Beef Cheeks in Port Beef cheeks, root vegetables, red onion, port, oil, salt, pepper Sear cheeks on all sides and remove from the pan. Fry vegetables and onion in the same fat. Pour port. Return the cheeks to the sauce and cook over medium heat until tender. Finally, blend the sauce, season to taste and serve.

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SOFRA BOROVJE

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1. gardijske brigade Tigrovi 27, 10000 Zagreb www.restoransofra.com borovje@restoransofra.com 016131026

UTO-SUB: 09:- 24, NED: 11-22,

130,

The name Sofra comes from the Turkish word for a low table around which people sit on the floor or on cushions. The history of Sofra is linked to the history of Bosnian cuisine intertwined with the history of Bosnia as a country on the crossroads of the East and the West, with a lot of remnants from Turkish reign but also other cultures. For example, „burek” as a dish comes from Persia but it has been on the menu of traditional Bosnian cuisine since the far 1462, when a famous Sarajevo „aščinica” (traditional Bosnian restaurant) offered it first. The most tasteful Bosnian specialties are blended with authentic Bosnian atmosphere- this tradition has been cherished in restaurants. In Zagreb, Sofra is synonymous of tasty Bosnian food, dishes that take you back to the

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forgotten experience of eating…. Sofra Borovje opened in 2006 at a wellknown address in Borovje area. The story continued with another opening, that of Sofra in Point Center Vrbani in 2014. „Our restaurants are intended for those that look for excellent food prepared following old but also new recipes. Come and visit us and try our delicacies we have prepared for you. We organize all kinds of celebrations such as weddings, birthday parties, christenings, holy communions, business meetings and other private events. On weekends you can enjoy live music and if you plan to come in a larger group, you are advised to book your table in advance”, say the owners. In Bosnia and Herzegovina, they enjoy pre-

Musaka

paring food and drinks, which is taken really seriously. The food is prepared slowly, the meals are abundant, mostly made with meat, dairy products, vegetables and desserts. Spirits and coffee are an unavoidable part of the ritual. The guests are particularly happy with „meze”, i.e. enjoying food and drinks which can take the entire day. In Bosnian cuisine there is no roux, there are no hot spices, or they are used sparingly. Bosnian dishes are mostly light, they are cooked and simmered with a little water (most-

Baklava

Bamija

ly stock) so they maintain their natural flavour. Most common spices in Bosnian cuisine are: pepper, ground paprika and oriental spices in minimal quantities. Coffee is drunk a lot, brewed in „đezva” (copper pot) and usually drank from „fildžan”. Coffee is usually accompanied with „rahatluk” (a sweet made with walnuts or figs). Restaurant Sofra offers a rich selection of brandies served in traditional „čokanjčići” and top quality wines from Bosnia and Herzegovina, Croatia and the world.

Urmašica

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STARI PUNTIJAR 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Gračanska cesta 65, 10000 Zagreb hotelpuntijar.com restoran@hotelpuntijar.com 014675600 014675500

pon - sub: 12:00 - 00:00,

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By the main road leading from Zagreb to Sljeme there lies restaurant Stari Puntijar. Preservation of 160 year old family tradition is now in the hands of Zlatko Puntijar. With its own parking and large summer terrace, in restaurant’s main hall, decorated with old photographs, old arms, hunting trophies and old candelabras, there is room for 100 guests. The wine list with about a hundred sorts of wines is given the same attention as preparation of each homemade specialty or venison dishes. The restaurant has a special section for wine

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tasting. Many wine promotions and events have taken place here. Stari Puntijar regularly serves dishes made of homemade smoked sausages, bacon, cracklings, cheeses and also soups, „gračanski" pot, „podsljemenski" steak and „šestinski" roast. There are many dishes made with game meat such as venison prosciutto, roast wild duck and pheasant, venison medallions and other specialties made according to old recipes. Mr. Puntijar had the first cookbook used in the restaurant and several more reprinted in Croatian language.

Family Puntijar roots go far back in the history of the city of Zagreb. The first written document was noted in 1581. Hospitality tradition started in 1581 when the first inn was opened in Gračani. There were inns in different locations around the city. In 1920 Gjuro Puntijar built a family house in Gračanska Road, where in 1987 restaurant Stari Puntijar was opened.

Since last year, in the vicinity of the restaurant there is also hotel Puntijar****. There are 34 well- appointed spacious rooms in the hotel, including two junior suites, a café and congress hall with 60 seats. Although the building is completely new, its interior reflects different artistic and historic eras of Zagreb and Croatia.

Museum of Gastronomy Within the Puntijar establishment there is the Museum of Gastronomy with the largest private collection of old cook books and menus in this part of Europe. Zlatko Puntijar collected 300 exhibits relating to the preparation and serving of food, over 2000 menus, 1000 guides, more than 3000 old cook books, amongst which is the smallest cook book in the world – Wiener Kochbuch, 2x2 cm large with 100 recipes in 136 pages. There are also cereals and spices on display. We have included several exhibits from the Museum of Gastronomy Puntijar in this edition and namely. Exibits list: Family dining table setting ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 78 Shopping list of basic ingredients~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 78 Smallest cook book in the world, Wiener Kochbuch ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 85 Ice-cream maker ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 139 Meat slicer~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 141 Small brandy barrel with glasses ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 141 Scales ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 195 Favourite book with brandy bottle and glasses ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 217 Spoon and fork made of ivory and silver ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 217 Pepper mill~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 219 Fox shaped meat cleaver ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 219

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TEKKA 18

RadniÄ?ka cesta 37 b, 10000 Zagreb www.tekka.hr info@tekka.hr 016389398 016389399

pon - sub: 11 - 24,

In the very center of Zagreb business area, just ten minutes from the very center of the city, there is the Japanese restaurant Tekka. Top quality Japanese cuisine, fusion style, amazes gourmets who prefer delicacies prepared in Asian wok or grilled on the plate. With

Tori teriyaki

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a couple of types of sushi, there are numerous Japanese specialities served. All food is prepared before the guest. The restaurant is decorated in minimalistic style.

Sushi & sashimi

Želimo vam ugodno blagovanje i druženje u restoranima naših članova,

Udruga hrvatskih restoratera

foto: Rino Gropuzzo

M. Tita 88/2 - 51410 OPATIJA udruga.restoratera@gmail.com

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SOFRA GREEN GOLD 13, 17, 18

Radnička cesta 52, Green Gold Centar / II, 10000 Zagreb www.sofra.hr sofragreengold@gmail.com 014111621

pon: 10 - 18, ned: 12 - 18, uto - sub: 10 - 01,

Restaurant Sofra Green Gold is a combination of Bosnian cuisine and original interior. For eight years it has successfully operated within Green Gold Center. It did not take it long to become known among Zagreb clientele, it has become a symbol of Bosnian-Herzegovinian gastronomy in Zagreb and it has continuously risen towards the top of gastronomic offer of traditional cuisines. All chefs and professional staff are well- acquainted with Bosnian-Herzegovinian cuisine and they all truly understand the most important vision of Sofra Green Gold - protection of authentic and cherished dishes. They prepare

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them with carefully selected ingredients, following the original recipes. Therefore, menu is filled with original dishes led by „Zmaj od Bosne”. Entering Sofra Green Gold, you will immediately notice its cosy interior resembling old Sarajevo restaurants. This has been achieved by carefully selecting old Bosnian motifs and furniture. Spacious interior offers the possibility for organization of different events and celebrations. Thematic evenings are often organized so that every week you can enjoy Gypsy music, belly dancers or the sound of old Bosnian love songs (sevdah). You can have real Turkish coffee, served in typical small pots (džezva) and have a bit of sweet rahat lokum. Dishes are accompanied by Sarajevo beer and quality wine. „If you haven’t already, visit Sofra Green Gold and experience the ideal mixture of Bosnian cuisine, the atmosphere and the traditional interior”, say the hosts.

Begova Ä?orba

Bosanska kahva

Bamija

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ZELEN DVOR 98, 99, 00, 03, 08, 11, 14, 16, 17, 18

Samoborska 170, 10090 Zagreb-Susedgrad www.zelendvor.com zelendvor@zelendvor.com 013496803 013496803

10 - 24,

50,

200,

In the western part of the city, in Samoborska Road, near the Sava river, there is a renowned Zagreb restaurant Zelen Dvor. This esteemed restaurant is a popular gathering place of Zagreb gourmands of all generations. Traditional cuisine is based on the offer of meat from the grill and spit, original Dalmatian lamb and veal under the bell and

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fresh white fish. These are just some of the strong points placing this restaurant on the map of places where you can enjoy good food. All dishes are accompanied with selected and popular wines, beers and other drinks. Besides family and business lunches, all other events can be organized here. The shaded terrace is an ideal place for such events.

Šufigane lignje

„Šufigane" (Stewed) Squid Squid, rice, shrimps, prosciutto, sherry, garlic, parsley, potatoe Make risotto with shrimps, prosciutto and rice. Clean squids and stuff them with risotto. Simmer them for about 15 minutes. Add some sherry and season with garlic and parsley. Serve with potatoes that had been boiled and stewed with squid.

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ZINFANDEL’S 96, 97, 98, 99, 00, 01, 08, 12, 13, 14, 15, 16, 17, 18

Mihanovićeva 1, 10000 Zagreb www.zinfandels.hr zinfandels@esplanade.hr 014566644 014566050

07 - 22,

30,

40,

Restaurant Zinfandel’s is an impressive and classy space within the prestigious hotel Esplanade in Zagreb. Its unique atmosphere, top quality service and cuisine which combines local ingredients with tastes from all over the world - those are the guarantees of a gastronomic pleasure in the heart of Zagreb. It got its name after the wine sort Zinfandel, which is the trademark of the restaurant. For that reason, in 2013, the famous Croatian winemaker Mr. Vlado Krauthaker presented the hotel and the restaurant with a few vines of Zinfandel which are today growing on Oleander terrace. Chef Ana Grgić is in charge of excellent cuisine. Her long-time experience and education with top world chefs guarantee the unforgettable gourmet experience. Being the first woman at the top of Esplanade kitchen, Ana continued the tradition of top gastronomy, with her specific signature. During her career in Esplanade, Ana has prepared dishes for many state officials, royalties, stars of international show business and many other. Ana received many awards for her personality, excellence and cooking style and she became the 176

ambassador for Fish Forward Project initiated by World Wildlife Foundation. Ana’s style involves a combination of Mediterranean and continental classic tastes prepared in a modern and trendy way with a touch of molecular cuisine often resulting in unusual combinations pleasant to the palate and the eye. Zinfandel’s wine list offers several hundreds of wines, mainly Croatian but also foreign. In order to perfectly complement the menu, wines are selected expertly selected by friendly restaurant staff. The restaurant’s offer includes the rich buffet and a’la carte breakfast, Sunday brunch, dishes prepared to suit guests’ particular nutritional habits, as well as occasional visits from top winemakers and chefs. The restaurant is open all days of the week. Guests can enjoy their meal in open Oleander terrace with free wi-fi and Pressreader Hot Zone for free download and browsing of local and foreign newspapers and magazines. The ambience is attractive, with an amazing view of the city intended for real gourmet pleasures.

Rino Gropuzzo www.rinogropuzzo.hr

Zagorje, Međimurje, Podravina

Memories of noble feasts in these regions have reflected in contemporary specialties, mainly meat dishes of complicated preparation. As far as cold starters are concerned, you should definitely try meat from „lodrica" (meat preserved in seasoned pork fat), cheese „prge”, fresh cottage cheese with red paprika, homemade ham and goose pate. Hot starters include soup with „štrukli" (dough rolls with cottage cheese), Zagorje soup with potatoes, ham baked in bread dough and Gorice goulash. For main course you should try roast turkey, duck or goose with „mlinci" (special pasta served with gravy) or stuffed with buckwheat, cured and boiled pork knuckle or blood sausages with sour cabbage, sarma (sour cabbage rolls with minced meat), Stubica roast, stuffed veal breast, stuffed chicken, chicken with homemade noodles, Samobor cutlet and „kotlovina" (specialty with different kinds of meat prepared in a special pot), roast meat in net with side dish of buckwheat porridge, corn „zlevka" or Podravina beans. You should leave some room for savoury and sweet „štrukli”, Zagorje pumpkin

cake, strudels with different fillings, „bregova" pie or Croatian pancakes. The most popular white wines are Graševina, Rhine Riesling and then Chardonnay, Sauvignon), Pinot and Traminer. Red ones include Pinot noir and Portugizac. County wine brand Pušipel is produced from grapes of sort moslavac bijeli (šipon) with each vineyard selecting the technology that gives the best sorts. In Mala hiža near Čakovec they managed to combine tradition with new gastronomic trends in a spectacular way. Zelenjak in Kumrovec, Međimurski dvori near Čakovec and Terbotz in Štrigova excel in autochthonous ambience and a wide range of regional specialties. Palatin in Varaždin combines its dishes with tales from history. Podravina specialties can be tasted in Koprivnica, in Podravska klet. Mamica in Nedelišće offers homemade specialties. In Villa Magdalena in Krapinske toplice, Academia in Marija Bistrica and Bernarda in Varaždinske Toplice they follow new world trends, and in Bedem new Varaždin cuisine is being created. 179

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VILLA ZELENJAK - VENTEK 95, 01, 04, 05, 06, 07, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Risvica 1, 49295 Risvica www.zelenjak.com zelenjak@zelenjak.com 049550747 049550221

08 - 22,

60,

270,

100

In the vicinity of Zagreb, in a beautiful corner of Hrvatsko zagorje, on the river Sutla, Villa Zelenjak - Ventek has stood for more than 70 years. It is near Kumrovec, Tuheljske toplice, many castles and manors and it is a favoured spot of numerous guests. Today Villa Zelenjak - Ventek is a family run hotel, a cosy object suitable for business lunches and various celebrations like weddings and similar. The object is located next to the monument „Lijepoj našoj" in the valley of the river Sutla with Cesargradska gora rising above it. Zelenjak is a protected natural area with a

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lot of visitors enjoying the birds singing and walking on carefully arranged paths that lead to the ruins of old town Cesargrad and chapel of Virgin Mary of the Snow or along the river Sutla to Klanjac. In the restaurant with up to 70 seats and in the special hall (up to 190 seats), the hosts organize family and business lunches and weddings, anniversaries, birthdays, christenings and similar. There is also the possibility to organize weddings under the canopy or in the open. Catering is also available. The restaurant’s mission is to preserve tradition of Zagorje through its gastronomic offer

often as an inspiration for creating something new and different. The emphasis is on homemade. Fresh and quality ingredients primarily come from Hrvatsko zagorje.

If you like to dance after dinner, sing in good mood and celebrate important events, the owner who is a musician called VENTEK will help you.

DomaÄ&#x2021;a patka na posteljici od rikule

Locally Grown Duck on Rocket Salad Bed 300 g duck, 100 g rocket salad, honey to taste, 50 g bacon, 80 g tomato, 0.5 dl olive oil, 0.2Â dl wine vinegar, salt and pepper to taste Score duck â&#x20AC;&#x2122;s skin, salt it, add pepper and spread honey over it. Grill in grill pan for 15- 20 minutes. Wash the salad, dry it and dress with salt, wine vinegar, olive oil and fried bacon. Place the salad on a plate, mixed with some tomatoes. Place the cut duck on the rocket and decorate with orange slices.

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VILLA MAGDALENA 10, 11, 12, 13, 14, 15, 16, 17, 18

Mirna ulica 1, 49217 Krapinske Toplice www.villa-magdalena.net info@villa-magdalena.net 049233333 049233345

10 - 22,

35,

In the center of Krapinske Toplice, within a small exclusive hotel Villa Magdalena, there is the first fine dining restaurant of Hrvatsko Zagorje. Along with classy appointed rooms where each unit has a jacuzzi with direct connection to thermal water and all guests have access to panoramic wellness and spa oases with saunas, fitness, swimming pool, whirlpool and relax zone, there is also the restaurant with a view of the surrounding area and special presentation of dishes. The restaurant’s offer is based on „New creative Zagorje cuisine”, served somewhat differently than expected. The gourmet story of this restaurant, which

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has been awarded several international prizes, starts and finishes with recognized and perfectioned combination of traditional Zagorje cuisine and elements of modern world cuisines. Menus change seasonally and bring the best of each season. Gluten free, vegetarian, vegan and macrobiotic dishes are prepared on request. The restaurant has won many local and foreign awards for its quality. Besides Zagorje „štrukli”, meat from „tiblica”, slowly roasted veal, ice- cream and cake with pumpkin oil, we recommend homemade pasta with duck confit. When duck is cooked in fat with spices for several hours, the colla-

gen melts and releases meat juices forming gelatine which complements the taste of the dish. Chestnut and sheep cheese enrich this delicacy.

„Enjoy the tastes of Zagorje while your view is attracted by the sky and Zagorje hills”, say the hosts.

Patka & kesten

otvoreni raviol s mesom patke, kestenima i tvrdim ovčjim sirom

Duck & Chestnut

Open ravioli with duck, chestnut and sheep cheese For 4 persons: 200 g fresh pasta, 1 kg duck leg, 1 l oil, 20 g garlic, 100 g chestnut boiled in milk, salt, pepper, 100 g sheep cheese, 100 g diced boiled pumpkin, 50 g young rocket salad Pour oil over duck meat, add cloves, bay leaf and black pepper and cook over gentle heat for 3 hours. Roll homemade pasta and cut it to preferred shape, boil briefly. Fry garlic in duck fat with pumpkin and chestnut. Add duck meat and season to taste. Place the ravioli on the plate, add filling, fold over and decorate with thin slices of sheep cheese and rocket salad.

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ACADEMIA 11, 15, 16, 17, 18

Zagrebačka bb, 49246 Marija Bistrica www.hotelkaj.hr kaj@bluesunhotels.com 049326600 049469026

ned: 12 - 22, pet - sub: 12 - 23,

100,

On the northern slopes of Zagrebačka gora, about 35 km from Zagreb, there are Marija Bistrica and Bluesun Hotel Kaj. Along with luxurious accommodation, congress facilities and attractive wellness & spa, Bluesun Hotel Kaj offers top gastronomical program in its restaurant Academia, based on innovative interpretation of traditional cuisine, realized by acclaimed Executive Chef Marko Futivić and his team. Offering Zagorje

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specialties, the entire ambience suggests intimacy and comfort. In the wine cellar there is a collection of top world wines with more than 150 labels. Ingredients are carefully selected and are fresh, naturally grown at local farms. Each tells its own story… These stories can be felt through the poetry of tastes and the melody of aromas from your favourite dish prepared with a lot of love.

Teleći file s pireom od buče i ciklom

Veal Filet with Squash Puree and Beetroot 300 g veal fillet, 1 g salt, 1 g pepper, 0.1 dl sunflower oil, 200 g butternut squash, 20 g butter, 80 g fresh beetroot Remove fat and tendons from the veal and season it with salt and pepper. Let it sit for 6 hours before cooking. Slice the squash leaving the peel on and roast the slices in the oven, at 150 °C for about 100 minutes. Peel the squash, mash it or blend it. Add butter. Peel and slice beetroot. Fry it quickly in butter and oil and season it. Sear the veal on all sides and roast it in the oven, at 180 °C for about 8-10 minutes, depending on its thickness. Try to roast it „medium”. When done, let it sit for 3 minutes on a kitchen towel. Slice it. In this way the juices in the meat will stabilize and the meat will be tastier. Serve the dish, add some fleur de sal and freshly ground pepper.

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MAMICA 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

Čakovečka 47, 40305 Pušćine http://www.mamica.com.hr mamica@mamica.com.hr 40373434 40373435

08 - 22, PON, 01.08. - 15.08.

25,

142,

In a small Međimurje village of Pušćine, on the road that connects Čakovec and Varaždin, at the crossroads to St. Martin Spa, there is restaurant Mamica. Roots of family Nedeljko are deeply intertwined with hospitality industry. Mamica was built in 2008 on the foundations of tavern „K Feriju" opened in far 1969 and run by grandma Marija. Mamica is a local word for grandma. As the time goes by, family Nedeljko follows culinary trends trying to be best in their job but still devoted to tradition. Cuisine is based on local and seasonal ingredients with the owner’s philosophy being: „Today we cook what we picked in our garden or bought on the market”. In Mamica you can always have homemade beef soup with boiled beef, homemade „štrukli" (traditional dish with cottage

cheese), and pasta, gnocchi, bread and cakes made on the spot. Vegetarian specialties are also available. The restaurant offers about 20 sorts of wine, 40 coffee-based drinks and more than 50 cocktails. On the ground floor there is room for 52 guests and for 90 more on the first floor. In summer, the garden provides room for additional 50 or so guests. The restaurant organizes all kinds of celebrations for up to 80 persons. Laptop is available for business guests who can also take advantage of the VIP gallery that can easily be transformed into a multimedia conference hall. Additionally, there are 12 comfortable double rooms. Music bands frequently perform during weekends. Some guests like to play the piano themselves.

Tjestenina s pestom od maslačka i lješnjaka

Pasta with Dandelion and Hazelnut Pesto 3 handfuls young dandelion, 1 handful hazelnuts, 1 handful parmesan cheese, coarse salt, olive oil Blanche dandelion leaves and chop them roughly. Toast hazelnuts. Put dandelion and hazelnuts into a pestle and mortar and add some olive oil. Finally add parmesan. Cook pasta and mix with pesto. 186

Rino Gropuzzo www.rinogropuzzo.hr

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MEĐIMURSKI DVORI 06, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Vladimira Nazora 22, 40311 Lopatinec www.medjimurski-dvori.hr info@medjimurski-dvori.hr 040856333 040856333

10 - 23,

100,

165,

140

Restaurant Međimurski dvori is located in the heart of Međimurje County, in a picturesque village of Lopatinec, only 6 km from Čakovec. In harmony with the surrounding nature, it represents an inevitable spot for visitors who are well aware of gastronomic pleasures and also for tourists visiting this region. In addition to the beauty and charm of the ambience, the greatest asset of the restaurant is its staff who take care of guests with a lot of love and professionalism.

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The specialties are based on autochthonous Međimurje recipes prepared with carefully selected ingredients. Elegantly appointed and air conditioned, the restaurant is decorated with valuable antiquities, original paintings of renowned Croatian masters and other details attracting the attention of the visitors. Terraces are decorated with greenery and floral arrangements. Immediately upon entering the restaurant the guests are charmed by a little botanical

garden, a small Eden - the restaurant’s soulwhere a lot of exotic plants live their life in full harmony. Within the restaurant complex there is also a separate conference hall, ideal for celebrations with about 50 persons, a large hall of 500 m 2 for celebrations of 400 persons. There is also an apartment with sauna, a souvenir shop, tourist agency Etno Art Travel, playgrounds with swings, toboggans, trampoline, seesaw,

climbing ropes, sandboxes and sports equipment for a lot of games with other possibilities for all ages. The newest offer is Etno Art Chef - creative cooking workshop The host say: „After your visit, you will realize that the invitation was necessary just this once since your next visit will be guided by your heart as we welcome you with our heart!”.

Svinjski lungić u ovitku od pistacija s batatom na kremi od graška

Pork Sirloin Wrapped in Pistachio with Sweet Potato on Creamy Peas 200 g pork sirloin, 10 g pistachio, 150 g sweet potato, 50 g peas, half onion, 1 clove garlic, salt, pepper, butter Season the meat with salt and pepper and leave to rest for 10 minutes. In the meantime, peel the potato and cook it in salted boiling water. Do the same with peas, onion and garlic. Fry the meat and sweet potato in butter. When ready, take the meat out and let it cool for 5 to 10 minutes. Remove the potato from the water and complete its cooking in the oven at 170 °C. Mash the peas, onion and garlic. 189

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MALA HIŽA 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Balogovec 1, 40000 Mačkovec www.mala-hiza.hr malahiza@gmail.com 040341101 040341776

9:30 - 22:00, 25.12. - 25.12.

25,

65,

Restaurant Mala hiža is situated in Mačkovac, 4 km north of Čakovec, in direction of Spa Sv. Martin and border crossing Mursko Središće-Lendava. Mala hiža celebrated 19 years of its successful activity. It employs 16 persons and is fully oriented to please their guests. The gastronomic offer is basically traditional, from Međimurje. Variety of ingredients, dishes and tastes has always been the starting point for creating the menu and the entire gastronomic offer. The dishes are traditional but also exploratory, inventive and relying on quality seasonal ingredients from the region. The owners are

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always responding to the guests’ wishes, following modern trends and procedures, crossing new frontiers and possibilities of cuisine of Međimurje and other regions, all in order to provide an unforgettable experience for the guests. The wine list consists of about 30 labels of Međimurje wines but also other quality Croatian and foreign wines, all together reaching some 130 labels. The owner, his family and the employees try to offer their guests the romance, passion and gastronomic pleasure. „A lot of happy guests, awards and acknowledgments encourage us to work even harder and make us happy and satisfied.”, this is the hosts’ message.

Međimurski narezak

Meso z tiblice, jezici i kobasice, kulen od ždrebetine, salama od jelena, slanine, jetrena paštetica, namaz od medvjeđeg luka

Međimurje Cold Cuts - Meat from „tiblica" (special dish for keeping cured meats), tongues and sausages, „kulen" (spicy local specialty), venison salami, bacon, liver pate, ramsons spread 191

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TERBOTZ 09, 11, 14, 17, 18

Železna Gora 113, 40312 Štrigova www.terbotz.hr terbotz@terbotz.hr 040857444 040857444

11 - 23, PON,

25,

90,

In the heart of Međimurje, in the vicinity of Sveti Martin Spa, there is Terbotz, an old manor house from 19th century with a new restaurant and wine cellar of family Jakopić. Tradition is deeply rooted in this family property. For a hundred years, generations have made special wines and the current generation joined with a passionate dedication to make delicius food with those wines. In 2002, on a picturesque hill of Železna Gora, restaurant Terbotz was built. It is a place where guests like to return. This historic manor house attracts you with its look and position. The restaurant guaran-

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tees a pleasant gastronomic experience based on selection of local ingredients grown in the garden of the house. Traditional dishes are prepared in a modern way while classic dishes have a touch of seasonal and innovative tastes. From its location, surroundings, historic atmosphere, quality ingredients, top-quality wine and friendly staff to the offer that brings together tradition and long experience on one side and following of modern trends on the other side, Terbotz is a place where you will always be satisfied. In the richly rustically appointed space there is a wine cellar where wines of family Jakopić are presented. There is also a conference hall for small groups with all necessary equipments for organizing seminars, lectures and business meetings. Organization of weddings, birthday parties, family events and other celebrations is also possible in the restaurant.

Juha od buÄ?e

Squash Soup For 4 persons: 1 butternut squash, 1 onion, 2 cloves garlic, salt, pepper, nutmeg, bay leaf, toasted seeds Fry onion in oil. Peel squash, dice it and add to onion. Simmer for 5 minutes and add stock. Cook for additional 20 minutes, remove from heat and blend. Return to heat for 5 minutes, add spices. Sprinkle with toasted seeds before serving. We recommend PuĹĄipel wine from our own production.

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BEDEM 16, 17, 18

Vladimira Nazora 9, 42000 Varaždin bedem-varazdin.com bedem.z.a@gmail.com 042557545

10 - 23,

80,

Anđelko Levanić and Zlatko Novak, both state champions in cooking, with medals from culinary Olympics and World Culinary Cup, have built their culinary identity on Varaždin gastronomic scene and opened their restaurant Bedem. They are professionals with a high level of feeling for harmony of tastes and also with full dedication to creative and innovative cuisine. The dishes they make are based on research of local recipes with technically perfect and imaginative use of the best ingredients, particularly from Varaždin area (cabbage from Vidovec, pumpkin oil, fresh vegetables, local turkeys…). These chefs represent new Varaždin cuisine based on the principles of top quality gastronomy, tradition of local dishes and ingredients improved by application of newest world trends and techniques in food preparation. Therefore they deem their first restaurant, located close to the defense walls of Old Town Varaždin, as a fortress of top quality food. Their creative specialties include zucchini spaghetti, fish balls, trout with saffron, chicken with apricots… For the third consecutive year restaurant Bedem has been recommended by Michelin Guide. 194

Anđelko Levanić He was born in 1978 in Varaždin. Until 2015 he worked in hotel Turist and is one of the most awarded Croatian chefs. He is the state culinary champion for year 2011 and longterm member of Croatian culinary representation with which he participated at numerous world culinary competitions. His special interest is directed to research of local dishes and ingredients in taste of which he looks for space to accomplish his creative culinary expression. Zlatko Novak He was born in 1989 in Varaždin. He worked in hotel Turist in Varaždin and in Gashof der Au, in prestigious German resort Starnberg. He is the state culinary champion for year 2013 and longterm member of Croatian culinary representation. He is the owner of one silver and two bronze medals from culinary Olympics and World Culinary Cup. His interest is directed to culinary artistic performance and research of new culinary techniques, particularly molecular cuisine. As the captain of the national team, in February 2020 he participated at the Culinary Olympic Games in Stuttgart and was part of the team that won the bronze medal in category „national menu”

Scales - with new (kg) and old (lbs) measures, end of 19th century. The exhibit is located in the Museum of Gastronomy Puntijar.

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PALATIN 11, 13, 14, 15, 16, 17, 18

Ul. Braće Radić 1, 42000 Varaždin www.palatin.hr restoran@palatin.hr 042398300 042398303

07:30 - 23:00,

Restaurant Palatin is located in the heart of the baroque city of Varaždin, at the crossroads of Braće Radić and Stanko Vraz streets. This ambience miracle is in a cellar with 50 seats. The guests can also enjoy the gastronomic delicacies on the large, shaded terrace which is particularly attractive in winter and summer months. The restaurant’s mission is to awake all senses and create an incredible experience for every guest. Authentic Zagorje and Međimurje cuisine is perfectly blended with international cuisine.

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The wine list contains more than fifty selected prestigious Croatian wines from different regions, top quality local and foreign labels. Professional staff is always ready to combine a glass of selected wine with a house specialty. The hosts of restaurant Palatin try to adapt their offer to the business preference of each satisfied guest. After a lecture or business meeting in the conference hall, you can spend time in the separate VIP lounge and have lunch or dinner privately. There is also a comfortable and well-appointed 4* apartment for 6 persons.

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BERNARDA

∙

Zagrebačka 7, 42223 Varaždinske Toplice www.restoran-bernarda.eu info@restoran-bernarda.eu 042633030

07 - 23,

40,

100

Local dishes, biodynamically grown ingredients, ancient sorts and tastes from our childhood, these are the main features of the cuisine and business philosophy of the restaurant Bernarda from Varaždinske Toplice. Following the motto „we do not want to serve anything we would not prepare for ourselves”, the chefs in Bernarda deal with ingredients of top quality from their own biodynamic garden. „Our tendency to reach to our roots, old breeds and sorts has enabled us to bring back the longforgotten tastes and to present the food in its nat-

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ural fullness and splendour. We decided to take a turn in preparation and presentation of food and we started in our kitchen. Our food has a story we pass to our guests. In this way we make them believe in the importance of consumption of authentic sorts and biodynamic agriculture”, say the hosts. Located in a beautifully appointed premises and the idyllic ambience of Varaždinske Toplice, restaurant Bernarda represents an ideal choice for escape from busy everyday life and enjoyment in eno- gastronomic delicacies.

Obrazi mladog vola na kremi od krumpira i celera

Young Ox Cheeks on Potato and Celeriac Cream For 2 persons: 600 g ox cheeks, 20 g salt, 5 g pepper, twig of fresh thyme; For sauce: 100 g onion, 50 g carrot, 40 g celeriac, 2 cloves garlic, 1 bay leaf, 2 dl red wine, 0.3 dl porto, 50 g butter; For potato and celeriac cream: 2 dl milk, 200 g potatoes, 200 g celeriac, 0.4 dl cream, 20 g butter, salt, white pepper Clean cheeks from white membrane and season with salt and pepper. Heat pan on moderate heat and fry cheeks on all sides until brown. Remove and leave to rest. Dice vegetables and simmer them in the same fat. When caramelization starts, add 2 dl wine and deglaze. Let the wine evaporate, add bay leaf and thyme, salt and pepper. Simmer the sauce constantly adding porto and beef stock. Blend vegetables when tender and move to a vacuum bag together with cheeks. Cheeks are cooked for 48 hours at 60 °C. Remove them from water and shock them to become solid. Remove the cheeks from the sauce and slice them. Gently blend the sauce and add butter. Soften cheeks in the sauce at low heat. For cream, dice celeriac in equal parts and sauté for a few minutes in butter. Add milk and water to cover the celeriac. Boil potatoes separately. When tender, sieve and pour mixture of cream and melted butter over celeriac and potatoes. Blend and cream.

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PODRAVSKA KLET 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

Prvomajska 46a, 48000 Starigrad www.podravka.hr 048634069

10 - 22, PON,

200

30,

80,

Podravska klet was opened in 1976 in the beautiful area of Bilogora mountain near Koprivnica, surrounded by Podravina vineyards. It dominates the landscape with its rustic image.

to have lunch and rest after hard work and digging in the vineyard.

The interior was decorated by renowned professional painter Zlatko Kauzlarić Atač. An old press, massive handmade tables, clay pitchers, old paintings on the walls, museumlike objects give the place a feeling of old cellar that used to be frequented by farmers in order

On the menu there are traditional authentic Podravina dishes such as cured beef tongue with fresh cottage cheese and homemade smoked cheese (prge), buckwheat soup with dried porcini, roast veal with potatoes, boiled smoked pork leg with sauerkraut and

Today’s image of Podravska klet meets the standards of modern businessman and guest and their expectations.

Bregovska pie. The restaurant has 80 seats, out of which 50 on the terrace with a splendid view. There is free parking for guests available.

The restaurant is suitable for trainings, team building, various celebrations such as business lunches, weddings, first communions, christenings, birthdays. Catering is also possible.

Guščja jetra na način šefa kuhinje

Goose Liver a la Chef 180 g goose liver, Vegeta (local food seasoning), pepper, salt, forest mushrooms, onion, garlic, apricot Season liver with salt and pepper and grill on both sides. Remove from heat. Fry onion in fat, add garlic, some stock, a little demi-glace sauce and apricots. Serve liver with sauce and buckwheat porridge.

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Doživi tradiciju uživanja u vrhunskoj vinskoj kapljici! VINARIJE I KUŠAONICE VINA BEKTEŽ - Josipović, Lukačević

PAKRAC, Časić PLETERNICA, Markota VELIKA - Marin Jogun, Perić VETOVO - B. Jakobović, Enjingi, Pavić, Soldo KAPTOL - Vesna Perić, Udruga vinogradara, vinara i voćara Općine Kaptol KUTJEVO - Adžić, Baron, Bodegrajac, Galić, Krauthaker, Kutjevački vinari, Kutjevo d.d., Martina Hora, Mihalj, Mijatović, Mitrović, Perak, Sontacchi, Tandara, Vasilj, Viktor Tepeš, Vina Čamak, Vojak, Zorić, Šag POŽEGA - Bartolović, Miličević, Podrum Veleučilišta, Romić, Zrinščak

Okusi tradicionalnu gastronomiju Požeško – slavonske županije!

Slavonia and Baranja

Basic features of cuisine in Slavonia and Baranja are hearty servings of delicious and somewhat spicy dishes. Trends of „healthy diet" have not come to life in majority of Slavonian restaurants. For starters they usually serve spicy salami „kulen”, fresh cottage cheese sprinkled with sweet red paprika and Slavonian ham served with pickled vegetables. Products from black Slavonian pig are also becoming popular. Hot starter is usually „čobanac" (spicy soup-like stew) or fish stew with homemade pasta and bread rolls made with pork fat. There are then many specialties made with freshwater fish - carp, catfish, zander and sturgeon or meat specialties like „kotlovina" (various meats prepared in a special pot), grilled meat and steaks filled with Slavonian ham, cheese, mushrooms, chicken stew and venison in various ways. „Sataraš" (a kind of ratatouille) or „ajvar" (traditional preserve made with peppers and aubergines) are served as side dishes. For dessert you should try various traditional cakes made with cottage cheese, wal-

nuts or poppy seeds (“gužvara”, „orehnjača”, „makovnjača" and strudels). The most wellknown sort of white grapes and wine is „graševina" (Riesling The share of graševina in Croatian sorts is 25% and in wine trade even more, 31%). Within Erdut vineyards there is the largest wine barrel in the world, filled with 75,000 l of wine. Special line of of wines for hospitality industry is called after it, The Big Barrel. To accompany cold cuts, fish dishes and white meats we recommend dry Graševina. Dishes with white meats in sauces go well with Chardonnay, Sauvignon and Traminer. Dark meats and venison are best accompanied by red, dry Frankovka, Pinot noir, Merlot and Cabernet Sauvignon. Slavonian and traditional specialties characterize restaurants Zlatni lug in Donji Emovci, Schön blick in Vetovo, Višnjica in Višnjica, Kod Ruže in Osijek, Kormoran in Bilje, Josić in Zmajevac and Baranjska kuća in Karanac. Terasa in Daruvar offers Slavonian and Czech specialties.

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TERASA 95, 00, 11, 12, 13, 15, 16, 17, 18

Julijev park 8, 43500 Daruvar www.daruvarske-toplice.hr terasa1@daruvarske-toplice.hr 043331705 043331954

08- 22,

08- 23,

50,

180,

Restaurant Terasa, is an integral part of Julijev park in Daruvar. Guests of Daruvar Thermal Spa and the city of Daruvar, as well as local inhabitants speak about the archaic touch and historic value of this building. The history of the restaurant goes back to the beginning of 20th century, in 1912, when a kiosk-café was built in the thermal park with a view of the monumental building of Central Mud Bath built in 1909 in Moor style. One of the awards for its quality is the golden award „Zeleni cvijet" (Green Flower) of Croatian Tourist Board received for the „Promenade with Restaurant Terasa" in 2004.

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With a large dance floor and garden furniture the restaurant is an attractive venue for organization of weddings, proms, celebrations, birthday parties and other events. The restaurant has been recognized by famous persons from the world of sport, education, management, politics and diplomacy. The restaurants in Daruvarske toplice offer various specialties among which the dishes of Slavonian and Czech cuisine, from appetizers to desserts. The hosts are particularly proud of: Slavonian Steak, Vineyard Cutlet, Daruvar Platter, Steak Terasa, Rump steak Arcadia and Czech specialties such as dumplings with poppy seeds,

dough pillows with jam, braised beef, steamed dumplings, „bramboraky" (potato fritters), Daruvar soup and Missa Maja. There are also dishes made of veni-

son (deer, boar, roe) and fish (carp, catfish, zander, trout). The dishes are accompanied by top quality wines from Daruvar region Graševina, Chardonnay and Sauvignon as well as top- quality Daruvar craft beers..

File smuđa na proljetnoj postelji

Zander on Spring Bed 150 g zander fillet, 150 g zucchini, 100 g carrot, 50 g rocket salad, lemon, olive oil, butter, salt, pepper, 1 egg, pinch of nutmeg Soak the fish fillet in lemon juice, olive oil and salt. Leave to marinate. Clean carrot and cook in butter. Slice zucchini and season them. Drain carrot, season with nutmeg and blend into fine puree. Grill zucchini until golden on both sides. Do the same with fish fillet. Beat egg- whites with a few drops of lemon juice. Put zucchini on a plate, lay the fish on zucchini and finish with egg- white mousse.

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VIŠNJICA 17, 18

Višnjica b.b., 33520 Višnjica visnjica.hr restoran.visnjica@gmail.com 033401652 033401651

09 - 23,

100,

300,

100

Višnjica estate was important in the past because it was run by two noble families: German dukes of Schaumburg-Lippe (which started the production of sparkling wine in Slatina) and counts of Drašković which established the estate as one of the most progressive estates in Slavonia. Today, restaurant Višnjica may boast with its rustic ambience surrounded by nature and its delicacies prepared with fresh handpicked ingredients and meat. The cuisine is inspired by traditional

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Slavonian recipes such as meat from the grill, under the bell and other meat specialties. Top quality wines and aperitifs of own production complete the travel through history of gastronomic pleasures of Slavonian region. The restaurant also offers the possibility of organized trips, celebrations, sports activities and accommodation in hotel Višnjica. The hotel and its restaurant are surrounded by nature, within the excursion area Pustara Višnjica. In the vicinity there are stables and horses grazing the pastures.

Savijača s rabarbarom i suhim voćem Rhubarb and Dried Fruit Strudel Dough: 300 g regular flour, 1.5 dl lukewarm water, 0.5 dl oil, 1 tbsp vinegar, ½ tsp salt; filling: 1 kg rhubarb stalks, 150 g dried figs, 150 g raisins, 150 g dried apricots (or prunes), 150 g breadcrumbs, 100 g butter, rum, juice of half lemon, cinnamon (at your desire), butter for glazing Prepare dough from flour, water, oil, salt and vinegar. Let it rest in a covered dish after you spread some oil over it. For filling, fry breadcrumbs in butter until golden. Roughly chop dried fruit and pour lukewarm water over it. Cut rhubarb stalks in 1.5 cm pieces- Cover a baking tin with baking paper. Heat the oven to 200- 220 °C. Roll dough thinly, sprinkle with melted butter and breadcrumbs. Squeeze the fruit with your hand, pour rum and lemon juice over it and sprinkle with breadcrumbs. Add rhubarb in a thin layer and sprinkle with sugar. Tuck the ends and make a roll. Spread with butter. Place in hot oven and reduce the heat to 180- 200 °C. Bake for 30- 35 minutes until it is golden and a crisp crust is achieved. Spread with some butter again and return to the oven for 5 minutes. Cover the baking pan with a clean kitchen towel and let it cool. Serve it cut, sprinkled with caster sugar and a scoop of vanilla ice cream. Fresh strawberries also go well with it.

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ZLATNI LUG 18

Donji Emovci 32, 34000 Donji Emovci www.zlatnilug.hr krcma@zlatnilug.hr 098472483 034202020

pon - čet , ned 09 - 22; pet - sub 09 - 23,

Restaurant Zlatni lug seems like it is Slavonia itself in small scale. It is actually a renovated old stable and therefore represents Slavonia at its best. Patiently collected antiques adds to its charm showing the visitors all the good sides of life in the countryside. The restaurant is located in the heart of Slavonia, in Donji Emovci village, only 5 km away from the city of Požega. It is wellknown for its specialties of Slavonian cuisine and rich selection of topquality wines. Homemade cured meats, vineyard „ćevap”, venison stew, venison risotto, dishes under

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100,

200,

the bell with potato halves or steaks of local „black" pig, this is just a part of the offer of dishes from the menu of Zlatni lug, inviting the true hedonists to come to this little Slavonian piece of heaven. There are two wine cellars with the best wines from this region, such as those from Kutjevo, winery Galić, Krauthaker, Adžić, Mihalj, Markota, Josipović and many more. Kind and professional staff will gladly recommend a wine to pair with the selected dish. After a fine meal you can enjoy a walk through the nature and in Zlatni lug there are more than 700,000 square meters of that! You

can walk on the educational trails, ride a bicycle, do sports or have a look at some domestic animals.

There are 21 rooms on the estate, among which a room decorated in Slavonian style with authentic furniture and objects.

Podolac ispod peke

â&#x20AC;&#x17E;

Podolac" under Iron Bell

For 4 persons: 2 veal shins, 1.5 kg potatoes, 500 g onion, 500 g carrots, 500 g button mushrooms, 1 dl oil, salt, pepper to taste Season meat with salt, pepper and oil and leave to rest for at least 24 hours in the fridge. Light fire in the open fire. Put meat in the pan, place it on embers and cover the bell with embers. After 30 minutes remove the bell, turn meat and add vegetables, potatoes and mushrooms. Return the bell and roast until tender. Serve with homemade pickled vegetables.

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SCHÖN BLICK 96, 98, 99, 00, 01

Zagrebačka 18, 34335 Vetovo www.schonblick.hr/restoran.html schonblick.vetovo@gmail.com 034267108

10 - 24,

50,

200,

In the quiet of a tame Slavonian valley, by Papuk mountain, in Vetovo, on the Green Road between Kutjevo and Velika, there is a restaurant and inn Schön Blick. Nature Park Papuk and excursion site Jankovac are about 20 km away from the restaurant, The entire complex is an ideal destination for an escape from everyday life, one- day or longer excursions or at least a good family or business dinner. Traditional Slavonian but also international cuisine enriched by top- quality Slavonian wines of Kutjevo vineyards are served here. Fish dishes are prepared with fish from our own fishpond. Specialty of the house is

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Drunken Carp. „If you decide to stay overnight, we will accommodate you on the estate, in one of our 5 bungalows with a terrace above the lake or in a little cottage with a pool. Sport fans and active persons can enjoy the swimming pool, illuminated tennis court, three fishponds, playground, futsal court and many paths for walking or trekking in the beautiful nature of Papuk mountain and Kutjevo vineyards. A unique feeling of connecting the man with nature will make an impression on everybody that decides to visit the restaurant and inn Schön Blick. Beautiful views, total relaxation, fine food and top- quality wines will make you come again and again”, is the message of the hosts.

Ĺ aran na raĹĄljama

Carp on Fork For 4 persons: 2- 2.5 kg carp, 2 tablespoons salt, 1 teaspoon ground sweet paprika, 1Â tablespoon ground hot red paprika Clean the carp, remove the gills and intestines and cut it along the spine in two parts. Rinse it in water and pat dry. Season the carp with salt and sweet and hot paprika and leave it to marinate for 12 hours. Split the wooden fork halfway and fasten the carp to the fork with thin wire. Light fire and when enough embers are made, stick the fork with the carp to the ground not too close to the fire. After about 15 minutes, bring the carp closer. First turn the side with skin to the fire. Then turn the other side. The carp is roasted for about an hour, turning it every 10 minutes or so, until the fat drips from the fish and until reddish- brown. Never put the fish on direct fire in order not to burn it. After the fish is done, remove it from the fork and serve with potato salad.

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KRČMA KOD RUŽE 12, 17, 18

Ulica Franje Kuhača 25 a, 31000 Osijek www.omnia-osijek.hr kodruze00@gmail.com 031206066

10 - 23,

In the old historic center of Osijek- Tvrđa, there is restaurant Krčma kod Ruže, adored by people from Osijek. As written in historic books, the house itself was bought in 1758 by Benedikt Muller for 900 forints and since then it has been known as Benedikt Muller’s House Kod Ruže. Since its opening in 2007, the restaurant has been offering a bunch of gastronomic pleasures acquired through time, intertwining the east and the west, the city and the countryside

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of Croatian people. Meat, venison, grill, cakes, bread, „kulen”, ham, cheese, pies, cakes, fish stew, chicken stew… are just some of the dishes the guest enjoy and return to taste. The wine cellar is a combination of the wines from Slavonia and Baranja and it contains about 50 labels. „Accompanied by music, violin and songs, we invite you to join us and share the pleasure of our culinary creations”, say the hosts, family Kocsis and their employees.

VINA IZ ERDUTA ...gdje se sunce i nebo spajaju sa zemljom...

www.erdutski-vinogradi.hr

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JOSIĆ 11, 12, 13, 14, 15, 16

Planina 194, 31307 Zmajevac www.josic.hr restoran.josic@gmail.com 031734410 031215494

13 - 23, PON,

80,

135,

In restaurant Josić you can definitely experience a hundred-year-old story of Baranja surduci which will offer the guests tastes of traditional Baranja cuisine with the emphasis on top quality of all dishes. Surduk is a Turkish name for characteristic enclosure in a hill with wine cellars, „gatori" that are dug into the ground because the temperature is a constant between 12 and 15 degrees C. Gastronomic offer of the restaurant consists of freshwater fish specialties such as stews (“perkelt”, „paprikaš”), smoked fish, dishes made of meat

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and venison prepared on barbecue with wood coal, under iron cover (“peka”) or on the spit. There are also the inevitable local goulashes and „čobanac”. All dishes are prepared with carefully selected ingredients, mostly ecologically grown, in a traditional way, before the guests. In the restaurant and its wine bar you can try wines from own production that had received numerous awards for quality and design. Wine labels are decorated with pictures of rare and endangered birds for this area.

Odrezak od crne slavonske svinje u umaku od ĹĄafrana s prilogom od sotiranog povrÄ&#x2021;a

Black Slavonian Pig Steak in Saffron Sauce with SautĂŠed Vegetables Particular experience is achieved with numerous musical, artistic and gastronomic events in the restaurant and the wine bar decorated in eclectic style encompassing tradition-

al rustic elements with contemporary designer ideas. Restaurant also offers the possibility to organize business lunches and conferences.

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â&#x2C6;&#x2122;

KORMORAN 98, 00, 01, 03, 04, 08, 09, 10, 12, 13, 14, 15, 16, 17

Podunavlje bb, 31327 Bilje www.belje.hr kormoran@belje.hr 031753099 031753099

10 - 22,

30,

65,

Far from the city hustle and close to all the lovers of original Baranja cuisine - restaurant Kormoran is the ideal place for a memorable gastronomic adventure. It is in this empire of good food and even better wine, on the edge of pristine nature of KopaÄ?ki rit, that game, freshwater fish, traditional meat dishes, kulen and sausages spiced with hot finely ground red paprika have that authentic taste of Baranja. Surrounded by chirpy birds, restaurant Kormoran radiates with warmth and heartiness and happily welcomes its guests longing to relax. Whether you want to bring your business partners for lunch, celebrate your birthday or wedding, take your loved one for dinner or a romantic evening, restaurant Kormoran

216

is the place that can make your wishes come true. You can eat on the spacious terrace or watch the cooks prepare food on the open fireplace or in the steamer. The adults can take a walk in the large park or join children in their playground. From its extensive menu, the restaurant staff particularly recommends the house specialties: fish stew with homemade pasta, carp grilled in a special way, between two specially set twigs, carp prepared in traditional Baranja way, catfish stew, game stew and deer fillet Baranja way. All the dishes are perfectly accompanied by a wide range of excellent Belje wines.

Spoon and fork made of ivory and silver - end of 19th century. The exhibit is located in the Museum of Gastronomy Puntijar.

Favourite book with brandy bottle and glasses - beginning of 20th century. The exhibit is located in the Museum of Gastronomy Puntijar.

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BARANJSKA KUĆA 15, 18

Kolodvorska 99, 31315 Karanac www.baranjska-kuca.com info@baranjska-kuca.com 031720180, 098652900

pet - sub: 11 - 01, pon - čet: 11 - 22, ned: 11 - 17,

Ethnic restaurant Baranjska kuća is part of Škrobo Estate, located in ethnic village Karanac in Baranja. Along with Baranja classics such as fish paprika stew, „čobanac" (stew made with three different kinds of meat), carp grilled on wooden grid and catfish stew, in the restaurant you can also enjoy some forgotten recipes such as snails in nettle sauce, dried beans cooked in earthenware on open fire, baked acacia and elderflowers and smoked pike. Eggs collected from local chickens are used to make homemade pasta for soups and stews; homemade bread is baked daily, in bread ovens, by the open fire. Most dishes are prepared before the guests. The menu is constantly supplemented

foto: Ivo Biočina

218

30,

180,

200

with fresh, local ingredients. The restaurant can be accessed by guests with disabilities. The restaurant is also petfriendly. There are two dining rooms seating 100 and 80 persons respectively. In the summer, food is also served in the spacious garden with 200 seats in the shade of walnut trees. „Street of Forgotten Time" is located right by the restaurant and it is witnessing the past times. There are 5 hundred- year- old hay storages there, mud houses, an old wagon and a reconstructed water mill- as it used to be in a typical Baranja village in the 1920’s. There are workhouses for making clogs, cloth, pottery and barrels, a mill, blacksmith’s shop and barber shop and village inn „Pod kruškom”. „Our staff will gladly take you on a journey through time or direct you to explore the Street on your own. We would like to invite you to visit us during the Karanac Fair or in the summer during the Academy of Mud. In the vicinity of the restaurant there is accommodation with 20 top category rooms. We also grow organic Baranja red treasure- hot paprika which is a compulsory seasoning for a lot of dishes. We also grow other vegetables frequently found on the table as part of a hearty Baranja breakfast." say the hosts.

Fox shaped meat cleaver - beginning of 20 th century. The exhibit is located in the Museum of Gastronomy Puntijar.

Pepper mill - end of 19th century. The exhibit is located in the Museum of Gastronomy Puntijar.

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DUNAV

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Julija Benešića 62, 32236 Ilok www.hoteldunavilok.com hoteldunavilok@hoteldunavilok.com 032596500, 098691648 032590134

08 - 22,

40,

200,

Small, family- run hotel and restaurant Dunav proudly lies in an oasis of peace and quiet, on the bank of river Danube. Surrounded by greenery, it has a winter and a summer terrace with a view of Danube. On the terrace there is also a pond with fish from the river. The hosts are proud of the gastronomic offer of continental cuisine, particularly of dishes made with sweet- water fish. Fish stew is served in a cauldron. Guests come to taste oth-

220

er specialties, too. The chefs try to contribute to the gastronomic culture of Ilok. The offer of local winemakers accompanies the dishes. The restaurant is part of a 4- star hotel in which you can stay in 4 double, 8 single rooms and 2 suites. Tourist ship Danubius is part of the hotel’s offer and a unique opportunity in Croatian Podunavlje region.

Everlasting list of „Restaurant Croatica” During 25 years 488 restaurants have been listed in our editions. In the table Everlasting List of Restaurant Croatica 173 restaurants that won the title 5 or more times are listed alphabetically. Print is graded from light to dark depending on the frequency of restaurant’s appearance in the list of leading restaurants. Laureates of all 24 titles are marked in red. In the past 25 years many new restaurants have been opened, many have changed their owner and many have closed their door to the public. However, there are those that have all those years been listed among 100 Leading Croatian Restaurants. These are: BEVANDA from Opatija, NAUTIKA from Dubrovnik, RIVICA from Njivice, STARI PUNTIJAR from Zagreb, VILLA NERETVA from Metković and ZLATNA RIBICA from ŠibenikBrodarica. 4 FERALA, Starigrad Paklenica

222

RESTAURANT CROATICA

07, 08, 09, 11, 12, 13, 14, 15, 16

A.G. MATOŠ KLUB, Zagreb

96, 97, 98, 99, 01

ACADEMIA, M arija Bistrica

11, 15, 16, 17, 18, 19

ADRIATIC, Split

95, 96, 97, 98, 07, 14, 19

AEROSTEAK, S oboli

11, 12, 13, 14, 16

ALLEGRO, Zagreb

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05

AMFORA, Volosko

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11

AQUACITY, T rnovec Bartolovečki

00, 01, 02, 03, 04, 07

ARLEN, Poreč

98, 99, 00, 01, 02, 03, 04

ARTATORE, M ali Lošinj

15, 16, 17, 18, 19

AS, Zagreb

95, 96, 02, 03, 07, 08, 09

BABYLON, N ovaki Samoborski

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06

BADI, Lovrečica

96, 04, 06, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

BALTAZAR, Zagreb

97, 04, 05, 06, 07, 08, 09, 10

BARBAT, Barbat na Rabu

08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

BEVANDA, Opatija

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

BIJELO PLAVI, O sijek

95, 96, 97, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09

BISER, Pag

00, 01, 02, 03, 04

BITORAJ, Fužine

98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

BOBAN, Split

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12

BOBAN, Zagreb

97, 99, 00, 01, 02, 03, 04, 05, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

BODULKA, Š išan

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 12, 13, 14, 15, 16, 17, 18

BONUS, O sijek

95, 97, 98, 99, 00, 01, 02, 03

BOROVNIK, T isno

11, 12, 13, 14, 15, 17, 18, 19

BOTA ŠARE, Z agreb

97, 98, 99, 00, 01, 02, 04, 05

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224

RESTAURANT CROATICA

BOTA ŠARE, M ali Ston

06, 09, 10, 13, 16

BOŠKINAC, Novalja

04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

BRUSCHETTA, Zadar

11, 12, 13, 14, 18, 19

CLUB WALDINGER, Osijek

07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17

COCKTAIL, Sisak

00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

CONCA D`ORO, Rijeka

95, 96, 98, 99, 06, 07, 08, 09, 10, 11, 12, 13, 15

CROATIA TURIST, Đ akovo

95, 96, 97, 99, 00, 01, 03

DALMACIJA, Vinkovci

96, 97, 98, 99, 00, 01, 03, 04

DJED, Hrvatska Kostajnica

14, 15, 16, 18, 19

DOMINO, D ramalj

06, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

DOMINO, D ubrovnik

95, 96, 02, 04, 06, 08

DOPOLAVORO, Ičići

98, 99, 00, 01, 02, 03, 05, 06, 07, 08, 09, 10, 11, 12

DP, D onji Zvečaj

02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

DRAGA DI LOVRANA, L ovranska Draga

06, 07, 08, 09, 10, 11, 12, 16, 18, 19

DREAM, Rovinj

07, 08, 14, 16, 17, 18, 19

DUBRAVKIN PUT, Zagreb

95, 96, 98, 99, 00, 01, 02, 05, 06, 07, 15, 16, 17, 18

DUE FRATELLI, Labin

07, 08, 09, 10, 11, 12, 13

DUJE, Split

04, 05, 06, 07, 08, 09, 10, 11, 12

DVA GOLUBA, Zagreb

95, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16

DVI MURVE, Poreč

96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12

DVORAC BEŽANEC, Valentinovo

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08

DVORCI SLAVONIJE, Našice

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 13, 14, 15

FANTASIA, Pula

96, 00, 02, 03, 04, 05, 06, 07, 08, 09

FERAL, Rijeka

95, 96, 97, 98, 99, 00, 01, 02, 03

FINE DINING RESTAURANT KAMOV, Rijeka 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 09, 10

FOŠA, Zadar

08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

FRANKOPAN, Ogulin

08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

GALIJA, Cavtat

10, 11, 12, 13, 15, 16, 17, 18

GARIFUL, Hvar

12, 13, 14, 15, 16, 17, 18, 19

GIANNINO, Rovinj

97, 98, 01, 03, 04, 05, 06, 07, 08, 10, 11, 12, 14, 15, 16, 17, 18, 19

GRADINA, J osipdol

01, 02, 03, 05, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

GRADSKA VIJEĆNICA, Šibenik

00, 05, 09, 11, 14

GVEROVIĆ ORSAN, Z aton

96, 97, 98, 01, 02, 03, 05

JEŽ, Makarska

98, 99, 00, 01, 02, 03, 04, 05, 06, 15

JOHNSON, Mošćenička Draga

10, 11, 12, 13, 14, 15, 16, 17

JOSIĆ, Zmajevac

11, 12, 13, 14, 15, 16, 19

KADENA, Split

10, 12, 14, 15, 16, 17, 18, 19

T +385 1 3734 395

FlexiChef predstavljen u Gastroprojekt salonu U novouređenom izložbeno-prezentacijskom salonu tvrtke Gastroprojekt, nedavno je predstavljen višenamjenski aparat za kuhanje FlexiChef njemačkog proizvođača MKN. Na prezentaciji koju su vodili profesionalni kuhari iz Gastroprojekta, testirale su se sve performanse uređaja. FlexiChef spaja više uređaja u jednom te omogućuje kuhanje, pečenje, prženje i brzo kuhanje, pritom štedeći prostor, vrijeme i energiju potrebnu za pripremu namirnica. Posjeduje automatski sustav čišćenja i to bez korištenja deterdženta. Jednostavan za uporabu, brz i fleksibilan, ovaj uređaj optimizira cijeli postupak kuhanja, dok Touch & Slide korisničko sučelje i navigacijski sustav vode korisnika kroz proces. Gastroprojekt je inače zastupnik cjelokupnog programa profesionalne ugostiteljske opreme poznatih svjetskih proizvođača poput MKN, Meiko, Mareno, Miele i mnogih drugih. Sva oprema može se pogledati u salonu i testirati uz prethodno dogovorenu prezentaciju s profesionalnim kuharom. Novi salon nalazi se na adresi A. Cesarca 2 u Rakitju pokraj Zagreba.

www.gastroprojekt.hr

226

RESTAURANT CROATICA

KANAJT, Punat

02, 03, 04, 05, 07, 08, 09, 11, 12, 13

KAPETANOVA KUĆA, Mali Ston

96, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

KARLO, Plešivica

13, 15, 16, 18, 19

KATARINA, Č akovec

03, 04, 05, 06, 08, 09

KAŠTIL SLANICA, Omiš

00, 02, 03, 04, 06, 07, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

KLARISA, Dubrovnik

14, 15, 16, 17, 18

KLAS, Koprivnica

97, 98, 99, 00, 01, 06, 09, 10, 14

KLUB MAKSIMIR, Zagreb

96, 98, 99, 00, 01, 02

KNEZ, O miš

15, 16, 17, 18, 19

KOD MIJE, L okva

96, 97, 98, 99, 00, 03, 04, 05, 06, 07, 08, 09, 10, 13, 15, 16

KOMIŽA, K omiža

02, 06, 07, 08, 10

KONAVOSKI DVORI, Gruda

96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 07

KORMORAN, B ilje

98, 00, 01, 03, 04, 08, 09, 10, 12, 13, 14, 15, 16, 17, 19

KRALUŠ, Koprivnica

96, 97, 98, 99, 00, 01, 02, 04, 09, 10, 11, 12, 13, 14, 15, 16

KRKA BELVEDERE, S kradin

13, 15, 17, 18, 19

KUKURIKU, K astav

99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16

KVARNER, Lovran

99, 00, 01, 02, 04, 10

LE MANDRAĆ, Volosko

04, 05, 06, 07, 08, 09, 10, 11, 12

LEUT, Zagreb

96, 97, 98, 99, 00, 01, 02

LIČKA KUĆA, Rastovača

96, 97, 99, 00, 03, 04, 09, 10

LOVAČKI DOM MULJAVA, V ojnić

07, 08, 09, 10, 11, 17, 18, 19

LOVAČKI ROG, K arlovac

97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

MALA HIŽA, M ačkovec

01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

MAMICA, Pušćine

09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

MARINA, Krk

14, 15, 16, 17, 18, 19

MARINA, Punat

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 18, 19

MEĐIMURSKI DVORI, L opatinec

06, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

MILAN, Pula

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17

MIRNI KUTAK, O točac

04, 09, 10, 11, 12, 13, 14, 15, 17

MON AMI, Velika Gorica

99, 00, 01, 02, 04, 05, 06, 07, 08, 10, 11, 12, 15, 16, 17, 18, 19

MOSLAVINA, C rikvenica

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07

MUNICIPIUM, Rijeka

01, 05, 06, 07, 08

NACIONALNI RESTORAN, Bizovac

95, 97, 98, 99, 00, 01, 02, 03

NADA, V rbnik

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17

NAJADE, Lovran

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12

NAUTIKA, D ubrovnik

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

NIKO, Zadar

02, 05, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

99.999% smanjenje bakterija pri svim oblicima poslovanja

Electrolux Professional d.o.o. Zagreb electroluxprofessional.com/hr e.mail: professional.hr@electroluxprofessional.com

hygiene / clean pranje posuÄ&#x2018;a

Dezinficirajte i odrĹžavajte sigurnost klijenata

NK TRNJE, Zagreb

228

RESTAURANT CROATICA

95, 96, 97, 98, 99

NOSTROMO, Rabac

01, 04, 05, 08, 12

OKRUGLJAK, Z agreb

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16

PALATIN, Varaždin

11, 13, 14, 15, 16, 17, 18, 19

PAVILJON, Zagreb

96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07

PELEGRINI, Šibenik

14, 15, 16, 17, 18, 19

PEPENERO, N ovigrad

09, 10, 11, 12, 13

PET BUNARA, Z adar

11, 12, 13, 15, 17

PLAVI PODRUM, Osijek

00, 02, 08, 09, 10, 11, 12

PLAVI PODRUM, Volosko

97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

PLITVIČKA KUĆA ZAGREB, Zagreb

95, 96, 97, 98, 99

PODRAVSKA KLET, Starigrad

96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

PORTO ROSSO, Skrivena Luka

11, 13, 14, 15, 16, 17, 18, 19

POTKOVA, Zagreb

15, 16, 17, 18, 19

PREŠA, Tkalci

95, 96, 97, 98, 03

PRI STAROJ VURI, S amobor

96, 97, 98, 99, 00, 01, 02, 03, 04, 09, 10

PRINCIPOVAC, Ilok

10, 11, 12, 13, 16, 17

PUNTULINA, Rovinj

12, 14, 15, 16, 17

RAGUSA 2, Dubrovnik

07, 08, 09, 12, 14

RIBNJAK, Breznica Našička

95, 96, 97, 98, 99, 00, 01

RIVICA, N jivice

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

RONJGI, V iškovo

03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16

ROYAL, Varaždin

96, 97, 98, 99, 00

SAN ROCCO, Brtonigla

06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

SANTA LUCIA, Cres

10, 11, 12, 13, 14, 15, 16, 17

SCALETTA, Pula

01, 02, 03, 04, 08

SCHŐN BLICK, Vetovo

96, 98, 99, 00, 01, 19

SLAVONSKA KUĆA, O sijek

99, 00, 01, 02, 03, 04

SRAKOVČIĆ, Karlovac

99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16

STANCIJA KOVAČIĆI, Rukavac

12, 13, 14, 15, 17, 18, 19

STARI FIJAKER 900, Z agreb

98, 01, 05, 12, 13, 14, 15

STARI KAPETAN, Orebić

14, 15, 16, 17, 18, 19

STARI PUNTIJAR, Z agreb

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

SV. NIKOLA, P oreč

07, 08, 09, 10, 11, 12, 14, 15, 16, 17, 18, 19

TAKENOKO, Zagreb

03, 04, 06, 07, 08, 09, 10, 11, 12, 13, 14

TERASA, Daruvar

95, 00, 11, 12, 13, 15, 16, 17, 18, 19

TERBOTZ, Š trigova

09, 11, 14, 17, 18, 19

Herewith we would like to thank the following institutions for their help in organization of the ceremony of plaque awarding and presentation of the book:

PRIMORSKO GORANSKA ŽUPANIJA

PRIMORJE-GORSKI KOTAR COUNTY

TURISTIČKA ZAJEDNICA GRADA RIJEKE RIJEKA TOURIST BOARD

Diversity is beautiful

TOPLE, Tribunj

230

RESTAURANT CROATICA

95, 97, 98, 99, 01

TRATTORIA RUSTICA, Čakovec

02, 03, 08, 11, 16

TROŠT, V rsar

05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 17, 18, 19

TURIST, Varaždin

96, 98, 99, 00, 01, 02, 03, 04, 06, 09, 10, 16

UZORITA, Š ibenik

98, 99, 00, 01, 03

VALSABBION, Pula

96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10

VARAŽDIN, Varaždin

10, 11, 12, 14, 16

VARAŽDINBREG, Varaždin Breg

95, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08

VICTORIA, D ubrovnik

95, 96, 97, 98, 99, 00, 01, 02

VILA KOSTRENA, K ostrena

99, 00, 01, 02, 03

VILLA ANNETTE, Rabac

07, 08, 09, 10, 11, 13

VILLA ARISTON, Opatija

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 09, 15, 16, 17, 18, 19

VILLA MAGDALENA, Krapinske Toplice

10, 11, 12, 13, 14, 15, 16, 17, 18, 19

VILLA MIRA, Kastav

97, 98, 99, 00, 01, 02, 03, 04, 05, 06

VILLA NERETVA, Metković

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

VILLA ZELENJAK-VENTEK, Risvica

95, 01, 04, 05, 06, 07, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

VINODOL, Zagreb

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18

VODNJANKA, Vodnjan

99, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

VUGLEC BREG, Krapina

10, 12, 13, 14, 15, 16, 17

ZA KANTUNI, Mali Lošinj

15, 16, 17, 18, 19

ZABOKY, Z abok

95, 03, 04, 05, 06, 07

ZDJELAREVIĆ, B rodski Stupnik

04, 05, 06, 07, 09, 10, 11, 12, 13

ZELEN DVOR, Zagreb-Susedgrad

98, 99, 00, 03, 08, 11, 14, 16, 17, 18, 19

ZELENGAJ, Opatija

95, 96, 97, 98, 99

ZIGANTE, Livade

04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

ZINFANDEL'S, Zagreb

95, 96, 97, 98, 99, 00, 01, 08, 12, 13, 14, 15, 16, 17, 18, 19

ZLATNA GUSKA, Varaždin

02, 03, 04, 05, 06, 07

ZLATNA RIBICA, P oreč

02, 03, 04, 05, 06, 07

ZLATNA RIBICA, Šibenik-Brodarica

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

ZLATNE GORICE, Gornji Kneginec

06, 07, 08, 09, 10, 11, 12, 14

ZLATNE ŠKOLJKE, S kradin

04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16

ZLATNI ZALAZ, Supetarska Draga

95, 97, 98, 99, 00, 01, 02, 03, 04

ČAPORICE, T rilj

96, 98, 99, 01, 03, 04, 05, 06, 11

ŠTAGELJ, Starigrad

95, 97, 98, 99, 00

ŠUMICA, Split

97, 98, 99, 00, 01, 02, 03, 04

ŽGANJER, Karlovac

99, 00, 01, 02, 03, 04, 05

ŽGANJER, Ozalj

97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19

List of Advertisers AESTUS

FINANCIAL ADVISORY

BACCALLA DELLA MAMA - MILENA

DRIED COD PRODUCTION

163 45

BERNARDA

MATTRESS PRODUCTION

177 225

BUMBAR

WINERIES AND RESTAURNANTS EQUIPMENT

CATTUNAR

WINE PRODUCTION

DAMJANIĆ

WINE PRODUCTION

DARNA

LIQUER PRODUCTION

DEGRASSI

WINE PRODUCTION

DEKLIĆ

WINE PRODUCTION

ELECTROLUX PROFESSIONAL

CATERING EQUIPMENT

21 227

ERDUTSKI VINOGRADI

WINE PRODUCTION

213

FIJET

WORLD FEDERATION OF TRAVEL JOURNALISTS AND WRITERS

161

GASTROPROJEKT

CATERING EQUIPMENT

225

HRVATSKA OBRTNIČKA KOMORA

QR SMART SERVICE

223

JADRIJA OLIVE GARDEN

RESORT AND OLIVE OIL PRODUCTION

KARLIĆ TARTUFI

TRUFFLE PRODUCTION

KOTANYI

SPICES

LEGOVINA

WINE PRODUCTION

MARINA PUNAT

MARINA

103 57 KORICE

MATIĆ

WINE PRODUCTION

MATUŠKO

WINE PRODUCTION

131 154

NIMCO

LIQUER PRODUCTION

NP KORNATI

NATIONAL PARK

PAVLOMIR

WINE PRODUCTION

PRIMORSKO-GORANSKA ŽUPANIJA

PRIMORJE-GORSKI KOTAR COUNTY

PZ GOSPOJA

WINE PRODUCTION

OPZ SVIRČE

WINE PRODUCTION

121

POLYCARBO

PRODUCTION OF POLYCARBONATEGLASSES

159

PZ VRBNIK

WINE PRODUCTION

REMARIS

CASH REGISTERS AND INTEGRATED BUSINESS SYSTEMS

55 227

ROVINJOLA

OLIVE OIL PRODUCTION

SLADIĆ

WINE PRODUCTION

ŠKMER

ASS. OF CHEFS FROM MEDITERRANEAN AND EUROPEAN REG.

ŠKRLET

ASSOCIATION OF WINEMAKERS

87 151

ŠOŠTAR

WINE PRODUCTION

132

TOTAL CROATIA NEWS

PORTAL

157

TZ MEĐIMURSKE ŽUPANIJE

TOURSIT BOARD

187

TZ POŽEŠKO-SLAVONSKE ŽUPANIJE

TOURSIT BOARD

202

TZ SPLITSKO-DALMATINSKE ŽUPANIJE

TOURSIT BOARD

111

TZ SV. IVAN ZELINA

TOURSIT BOARD

178 171

UHR

ASSOCIATION OF CROATIAN RESTAURANTS

VALENTA

WINE PRODUCTION

VENDRIJA

MUSHROOMS PRODUCTION

25 154

VINOCOM

FESTIAVAL OF WINE AND CULINARY ART

197

WINE4ALL

WINE WORKSHOPS AND EDUCATION

221

ZLATAN OTOK

WINE PRODUCTION

131

231

THE GASTRONAUT LIBRARY Publisher Abisal Ltd Rijeka For the Publisher, project manager and editor Karin Mimica Editor Vlatko Ignatoski Assistant project manager and editor Marina Selak Project advisor and issue resolution Nikola Serdar Project assistants and issue resolution Dario Činić Šime Ćoza Matea Ignatoski Aleksandra Ignatoski Lassi Kainulainen Nikica Karamarko Siniša Križanec Bože Mimica Museum of Gastronomy Puntijar Zlatko Puntijar Translation to English Bojana Trp Press Kerschoffset, Zagreb © All Rights Reserved Abisal, August, 2020.

resta

A TIC

ant CROA ur

10 0

∙

selection and edition of the 100 Leading Croatian Restaurants

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All restaurants described in this book have two things is common: the guests recommendations and this sign.

August, 2020. | Price: 90 kn

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100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES - 2020/21

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100 LEADING

CROATIAN RESTAURANTS

& THEIR SPECIALTIES 25th Edition 2020/21