100 Leading Croatian Restaurantes and Their Specialities - 2015/16

si

ce

1 9 9 5.

20 year

s

www.gastronaut.hr

100 2

0 1 4

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

9 789537 507077

June, 2015.

Price: 80 kn

100 Leading Croatian Restaurants and Their Specialties - 2015/16

n

100 Leading

Croatian Restaurants and Their Specialties

20th Edition 2015/16

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, 51410 OPATIJA phone: +385 (0)51 718 919 phone: +385 (0)51 291 592 fax: +385 (0)51 718 920 abisal@abisal.hr Projects: 100 Leading Croatian Restaurants - in partnership with Association of Croatian Restaurateurs (UHR) Klub Gastronaut www.gastronaut.hr - in partnership with Multilink Ltd., Rijeka Gastronaut Tours abisal - community of living beings in the sea depth CIP record available in computer catalogue of University Library in Rijeka under number 000907139.

ISBN 978-953-7507-07-7

100 Leading

Croatian Restaurants and Their Specialties

20th Edition 2015/16

TABLE OF CONTENTS Index of Simbols ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 8 Introduction ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 9 ISTRIA & KVARNER 11 BADI, Lovrečica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pumpkin Cream, Curd Cheese from the Island of Pag and Raw Scampi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SAN ROCCO, Brtonigla ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Adriatic Octopus ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SV. NIKOLA, Poreč ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Špaleta” (local prosciutto) Gira Volta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TROŠT, Vrsar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Pljukanci” with Scampi, Cockles and Fish Filet ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PUNTULINA, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Pljukanci” (homemade pasta) with Scampi Tails and Shrimps ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GIANNINO, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Gilt-headed Bream with Vegetables ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DREAM, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Squid Risotto with Strawberries ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VODNJANKA, Vodnjan ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Vodnjan Sweet Easter Bread ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MILAN, Pula ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Black Cuttlefish Risotto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ OASI, Pula ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beefsteak Filled with Truffle Cheese ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BODULKA, Šišan ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Flying Fish “Brodetto” on Aromatic Polenta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ FERALI, Štrmac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Steak with Truffles ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZIGANTE, Livade~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cold Almond Soup with Zucchini and Scampi Tart with Black Truffle ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ JOHNSON, Mošćenička Draga ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RUŽMARIN, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cream of Broccoli Soup ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Šurlice (homemade local pasta) with Spinach and Pancetta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RISTORANTE CASA TUA, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Fuži (homemade pasta) with Tuna and Mint ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lamb Chops ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BEVANDA, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PLAVI PODRUM, Volosko ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Barley ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KUKURIKU, Kastav ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STANCIJA KOVAČIĆI, Rukavac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Brioche with Truffle Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RONJGI, Viškovo ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Venison Steaks Stuffed with Prunes ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TARSA, Rijeka ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Gnocchi with Venison Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TRSATICA, Rijeka ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beefsteak a la Trsatica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Salad Trsatica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ AEROSTEAK, Soboli ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Aeroroastbeef with Potato- Polenta and Grobnik Cheese ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DOMINO, Dramalj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Brodetto of Adriatic Squid with Barley and Dried Beans ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RIVICA, Njivice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Crab Soup with Ravioli ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ NADA, Vrbnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

4

12 13 14 15 16 16 18 18 20 21 22 23 24 25 26 27 28 28 30 31 32 33 34 34 36 37 38 40 41 41 42 43 43 44 46 47 48 50 50 52 53 54 55 56 57 57 58 58 60 61 62 63 64

Lamb Cutlet with Island Herbs, Roman Gnocchi, Ratatouille Vegetables, Meat Juice ~ ~ ~ ~ ~ ~ ~ 65 MARINA, Krk ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 66 Baked Sheep Cheese on Salsa and Rocket Salad with Olive Oil Dressing ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67 Steak Filled with Adriatic Scampi on Truffle and Prosciutto Cream with Polenta Medallions and Swiss Chard ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67 TORKUL, Krk ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 68 White Fish Filet in Herb Crust ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 69 SANTA LUCIA, Cres~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 70 Cuttlefish Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 71 Turbot Fish in Puff Pastry ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 71 BARBAT, Barbat na Rabu~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 72 Risotto with Kvarner Scampi and Wild Asparagus ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 73 DALMATIA

75

BOŠKINAC, Novalja ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 76 Squid in Red Wine with Beetroot and Caraway Seeds ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 76 4 FERALA, Starigrad Paklenica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 78 Mixed mussels in Champagne and Cognac Sauce with Homemade Pasta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 79 BRUSCHETTA, Zadar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 80 Monkfish with Green Beans and Cherry Tomatoes “Bruschetta” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 80 NIKO, Zadar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 82 Beefsteak Salad with Pine Nuts and Feta Cheese ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 83 FOŠA, Zadar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 84 Dentex Tartar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 84 BOROVNIK, Tisno ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 86 Pork Loin Dalamatia ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 87 Salmon Filet on Mushroom Ribbon Noodles ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 87 ZLATNE ŠKOLJKE, Skradin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 88 “Brodetto” with Skradin Eels ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 89 GRADSKA VIJEĆNICA, Šibenik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 90 Steamed Scampi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 91 Šibenik Steak ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 91 PELEGRINI, Šibenik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 92 ZLATNA RIBICA, Šibenik-Brodarica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 94 Asparagus with Spaghetti ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 95 ADRIATIC GRAŠO, Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 96 Triangles with Shrimp Tails in Black Truffle Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 97 LE MONDE, Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 98 KADENA, Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 100 Lamb “Pašticada” with Prosciutto Roll ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 101 Roasted St. Jacques Mussel on Semolina, Aromatized with Coffee Oil ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 101 KAŠTIL SLANICA, Omiš ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 102 Weal under the lid ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 103 GARIFUL, Hvar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 104 Drunken Lobster ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 105 PORTO ROSSO, Skrivena Luka ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 106 Ribbon Noodles with Smoked Mussels ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 107 IVO, Makarska ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 108 Basic Instincts~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 109 VILLA NERETVA, Metković ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 110 Strawberry Cake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 111 Manzo di Villa Neretva ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 111 KAPETANOVA KUĆA, Mali Ston ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 112 Cream of Oyster Soup ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 113 Sea Pearl of Mali Ston ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 113 STARI KAPETAN, Orebić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 114 Octopus “Buzara” Style~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 115 RAGUSA 2, Dubrovnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 116 Dubrovnik Crème Caramel ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 117

5

NAUTIKA, Dubrovnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 118 Scampi Risotto with Wild Asparagus and Smilax Sprouts ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 118 KLARISA, Dubrovnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 120 Monkfish Medallions ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 121 BITORAJ, Fužine ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 124 Bear Stew with Potato Polenta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 125 MIRNI KUTAK, Otočac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 126 Chicken Filet Stuffed with Lika Cheese and Swiss Chard ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 127 Baked Home-grown Apples on Buttermilk with Forest Fruit Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 127 FRANKOPAN, Ogulin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 128 Bear Medallions Wrapped in Pancetta in Cranberry Sauce with Bread Dumplings ~ ~ ~ ~ ~ ~ ~ ~ 129 GRADINA, Josipdol ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 130 “Štrukle” with Walnuts and Mint Honey ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 131 DJED, Hrvatska Kostajnica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 132 Steak “Djed” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 133 DP, Donji Zvečaj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 134 Homemade Ravioli Filled with Sheep Curd Cheese with Bacon and Rocket Chips on Cherry Tomato Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 135 SRAKOVČIĆ, Karlovac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 136 Chocolate Cake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 137 Trout ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 137 LOVAČKI ROG, Karlovac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 138 Marinated Filet from Vine and Homemade Gnocchi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 139 ŽGANJER, Ozalj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 140 Katarina Zrinski Cake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 141 Collage of Ancient Ozalj Tastes~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 141 COCKTAIL, Sisak ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 142 Beef Muscle Steamed for 10 Hours with Potato Foam ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 143 ZAGREB AND SURROUNDINGS 145 STARI FIJAKER 900, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Popečci” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STARI PUNTIJAR, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Vegetarian Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STEAK HOUSE OPATIJA, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pfeffersteak (Pepper Steak) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TAČ, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Boškarin (traditional Istrian ox) Carpaccio ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TAKENOKO, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RINO ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VINODOL, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Shrimp Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZELEN DVOR, Zagreb-Susedgrad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Monkfish Filet in White Wine ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZINFANDEL’S, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Slowly Baked Yellowfin Tuna ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Warm Blue Potato Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Yellow Carrot Puree ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Blue Potato Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DVA GOLUBA, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Veal under “Peka” (iron cover) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BON APPETIT, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Carob Tagliatelle (Ribbon Noodles) with Shrimps and Samphire ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BOBAN, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Chocolate Fondant with Icecream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ AGAVA, Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ OKRUGLJAK, Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Baked Zagorje Štrukli ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MADEMOISELLE, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

6

146 146 148 149 150 150 152 153 154 155 156 157 158 159 160 161 161 161 161 162 163 164 164 166 167 168 170 170 172

Green Tagliatelle with Salmon, Squids and Shrimps ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 172 ZAGORJE, MEĐIMURJE, PODRAVINA

175

VILLA ZELENJAK-VENTEK, Risvica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Venison Filet in Forest Fruits Sauce with Potato Dumplings Covered with Breadcrumbs ~ ~ ~ ~ ~ VUGLEC BREG, Krapina ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Granny’s Medallions ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA MAGDALENA, Krapinske Toplice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beefsteak Marinated in Ginger Juice on Salad with Herbs, Capers and Sundried Tomatoes ~ ~ ~ ZLATNE GORICE, Gornji Kneginec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Kugehopf from Varaždinbreg ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PALATIN, Varaždin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Venison with Curry and Coconut Milk ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Plums Filled with Marzipan ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VARAŽDIN, Varaždin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beef Filet “Grošinić” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MAMICA, Pušćine ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Flambé Pork Loin on Pumpkin and Pumpkin Seed Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BAROK, Čakovec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ White Polenta with Hacked Fat ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MALA HIŽA, Mačkovec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Venison Rolls Filled with Chestnuts, Young Goat Cheese and Ham Grilled with Butter ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Buckwheat “Risotto” with Baked Pumpkin, Chestnuts and Porcini ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MEĐIMURSKI DVORI, Lopatinec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pork Medallions with Prunes ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cottage Cheese Dumplings ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TERBOTZ, Štrigova ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pork Loin Terbotz ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KRALUŠ, Koprivnica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Boneless Pork Cutlets in Beer Gratin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KLAS, Koprivnica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Green Noodles with Walnut Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Chicken Filet “Klas” Filled with Cheese and Nettle with Croquettes ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PODRAVSKA KLET, Starigrad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Stuffed Pork Filet ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SLAVONIA & BARANJA

176 177 178 179 180 180 182 182 184 185 185 186 187 188 188 190 191 192 193 193 194 195 195 196 197 198 199 200 201 201 202 203 205

SAVUS, Slavonski Brod ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA VALPOVO, Valpovo ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Sour Cherry Pie ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Slavonian “čobanac”, Villa Valpovo Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DVORCI SLAVONIJE, Našice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Templar Steak ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Templar Breakfast ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KARAKA, Osijek ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Slavonic Thick Soup (Čorba) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ CLUB WALDINGER, Osijek ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Skewer Waldinger on Potato Foam ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ JOSIĆ, Zmajevac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Duck Stew (“perkelt”) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KORMORAN, Bilje ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Zander Fillet in Bacon ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DUNAVSKA GOLUBICA, Vukovar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lenger Kuća ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Vukovar Fish Stew (with paprika) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Everlasting list of “Restaurant Croatica” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ List of sponsors ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

206 208 208 209 210 211 211 212 213 214 214 216 217 218 219 220 221 221 222 231

7

In d e x o f Sy mb o ls bearer of the title “100 Leading Croatian Restaurants” for the year: 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 UTO non-working day (PON, UTO, SRI, ČET, PET, SUB, NED - Mon, Tue, Wed, Thu, Fri, Sat, Sun) 02.02.-10.03. non-working period of the year number of seats in the restaurant number of seats on the terrace R

acceptable cards

QR code, useful for easy access web page by mobile device (iPhone, Android, Windows8...)

8

Dear readers, We are happy to present you the 20th edition of the guide of 100 leading Croatian restaurants and their specialties. A lot has changed in the past twenty years in Croatian gastronomy and a lot of new projects have emerged from the selection of 100 leading Croatian restaurants - Restaurant Croatica, signi cantly in uencing today’s quality of offer and service. We are proud to have been the rst to initiate a project of emphasizing and inciting the quality and potential of our gastronomy. In the past twenty years we have awarded a total of 433 marks of Leading Croatian RestaurantsRestaurant Croatica. You can recognize the leading restaurants upon entering them - you will see a sticker Restaurant Croatica with the year it had been awarded. e everlasting list of Restaurants Croatica is at the back of this book.

Restaurants presented in this book as leading have earned their title in selections that encompassed 2,400 restaurants in Croatia. is year we have also prepared the English version. Selection has been performed in three rounds. Out of 2,400 restaurants visitors of website www.gastronaut. hr chose 10 they thought to be the best. It was possible to vote only once from the same computer.

In the next round, restaurant-owners voted for the best 10 among their colleagues they thought to be models of quality. ey submitted their lled questionnaires describing their offer and service.

Questionnaires and voting statistics were reviewed by the members of Honourable Committee and they pronounced the list of 100 leading Croatian restaurants- Restaurant Croatica taking into consideration these restaurants had been supported by the guests and fellow-owners alike and that they had met the criteria of the offer and service.

Project 100 Leading Croatian Restaurants is the pioneer of projects by www.gastronaut.hr and Gastronaut Club. Closely cooperating with the Association of Croatian Restaurateurs and Croatian FIJET (World Federation of Travel Journalists and Writers), “Gastronauts” have held the following thematic meetings in the past year: Renaissance Cuisine in Podravska klet in Koprivnica, Nettle in Klas in Koprivnica, Gastronomic Story on Đurđevac and picok-rooster in hotel Picok in Đurđevac, Apoksiomen’s Antique Cuisine, Aromas and Tastes of Lošinj and Gastronautic Walk along Mali Lošinj in Mali Lošinj. Joined with leading caterers we visited Electrolux Innovation Centre in Pordenone. In Split we held a Little School of Cheese Tasting and in Krk and Lošinj we had a number of educations and workshops for caterers.

Website www.gastronaut.hr follows news from gastronomy and oenology and weekly gastronomic topics. Due to its database with 5,354 objects offering food and over 1,782 recipes it is the most visited site dedicated to Croatian catering industry and gastronomy. It is the rst or one of the rst suggestions of all Internet search engines when you look for information on restaurants. Its mobile version is also available through m.gastronaut.hr and Facebook page Gastronaut.hr.

Know-how and experience of company Abisal which stands behind all these projects has been recognized by major companies which engage Gastronaut Tours as a mediator for booking and menu arranging in restaurants and caterings. Other tourist agencies and the media also engage it in their search for top quality gastronomic experience.

We wish you a lot of pleasant moments in our leading restaurants!

Head of project 100 Leading Croatian restaurants: Karin Mimica, MA 9

Srašću  vaiteto  vrhunsko žit

Istria & Kvarner Specialties based on ingredients from the sea, dishes prepared following all recipes with strong presence of local aromatic herbs are the main features of this cuisine consisting of a number of gastronomic sub-regions. Istrian prosciutto, Grobnik cheese, truffle cheese, salted sardines, marinades, cod sh 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 (“bobići”), “jota” (traditional dish made with dried beans and sauerkraut) or frittata with trufes, rocket salad or wild asparagus. Fresh sea sh, Kvarner scampi prepared in many ways, mussels from Limski kanal are some of the specialties that attract tourists from Italy during the weekends. Specialties in Istria hinterland and Kvarner islands include smoked pork sirloin and sausages with sauerkraut, “fuži” (pasta) and gnocchi with venison stew, hare made in the pot and lamb prepared under the iron cover (“peka”). Lamb from the island of Cres is particularly praised because the animals graze in perfect ecological circumstances (PZ Cres). For dessert there are “kroštule” and “fritule” (both prepared with different types of dough and fried in deep oil), dried gs and chestnut cakes. Chestnuts from Lovran (“maruni”), wild asparagus and truffles from Motovun forest (Karlić tartu ) are the ingredients to which special gastro days are dedicated in their season.

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 with some special brands such as Brist and Ol Istria.

For aperitif we recommend sparkling wine Cattunar made of malvasia and Momjan moscato following the charmat method. Dishes prepared with white sh

and white meats are usually accompanied by malvasia (Degrassi, Damjanić, Cattunar, Sirotić), malvasia Reserva matured in wood in winery Visintin, sauvignon (Legovina), Vrbnik žlahtina, especially with lamb (PZ Gospoja), chardonnay (Degrassi, Legovina) and Istrian rosé Ruža (Cattunar). With dark meats and oily sh the most popular are teran (Terre Rosse – Degrassi, Sirotić, Franc Arman, Cattunar), borgona (Damjanić), refosco, merlot (Franc Arman, Cattunar, Damjanić), cabernet franc (Legovina, Franc Arman) and cabernet sauvignon (Visintin, Cattunar, Degrassi). Desserts are accompanied by Dolce nota (Legovina) and Dolcceto (Franc Arman). Good digestives are some of Darna liqueurs which were awarded some world awards or brandy from PZ Gospoja – made with honey or gs.

Exclusive restaurants with top quality offer are Milan ( sh) in Pula, San Rocco in Brtonigla, Zigante in Livade (truffles), Bevanda ( sh) in Opatija and Plavi podrum ( sh, creative cooking) in Volosko.

Top creative specialties are also offered in restaurant Pepenero in Umag, Bodulka in Šišan and Kukuriku in Kastav. Local ingredients used in creative way are an inspiration in restaurant Oasi in Pula, Sv. Nikola in Poreč, Dream in Rovinj, Stancija Kovačići in Rukavac, Nada in Vrbnik and Marina in Krk. Mostly sh specialties are at home in Badi in in Lovrečica, Giannino and Puntulina in Rovinj, Trošt in Vrsar, Johnson in Mošćenička Draga, Casa tua in Opatija, Rivica in Njivice, Domino in Dramalj, Santa Lucia in Cres and Barbat in Barbat on the island of Rab. Home-like ambience and local specialties are offered in Vodnjanka in Vodnjan, Tarsa and Trsatica in Rijeka, Ferali in Štrmac and Torkul in Krk. Top steaks are prepared in Aerosteak in Grobnik, grilled specialties are excellent in Ružmarin in Opatija, forest specialties are served in Ronjgi and Bitoraj in Fužine.

11

BADI 96, 04, 06, 10, 11, 12, 13 Umaška 12, Lovrečica 052 756293.,

052 742458

www.restaurant-badi.com info@restaurant-badi.com ,

,

20,

12 - 23,

90;

60

Restaurant Badi is situated in a picturesque coastal village of Lovrečica, by the road that leads from Umag to Novigrad. The sea and the beach are only 80 m away. For 25 years this restaurant has attracted guests from Croatia and abroad by its quality service and offer. Italians are traditionally its most devoted guests.

From the restaurant’s entrance, its furnishings, its interior all the way to its atmosphere, everything is discreet and unobtrusive. The restaurant is appropriate for different celebrations, family or business lunches, anniversaries…

The core offer is based on seafood: fish and fish dishes, mussels, lobster, scampi… There are also a

12

number of meat and truffle dishes. Desserts, too.

Restaurant specialties are fish in bread dough, fish from the oven, fish in salt crust, tagliatelle “Badi” (scampi-truffles) and Piato “Badi” (lobster, scampi, seafood in sauce with tagliatelle). Cosy atmosphere and kind personnel are an additional perk of the restaurant. Guest’s satisfaction always comes first. There is also a large terrace.

There are tennis and golf courts in the vicinity of the restaurant. During summer there are many culinary events in the surrounding area.

“Besides works of art there are awards and diplomas on the walls, but our greatest achievement is each satisfied guest”, say the hosts.

Krema od tikve, paška skuta i sirovi škampi Pumpkin Cream, Curd Cheese from the Island of Pag and Raw Scampi 100 g pumpkin, 50 g curd cheese, 2 tails of large scampi Bake the pumpkin, peel and blend it. Add salt, pepper, olive oil and orange. Mix until creamy.

Mix the curd cheese with anchovy oil into a cream.

Place the tails of raw scampi on the cream.

13

SAN ROCCO 06, 07, 08, 09, 10, 11, 12, 13 Srednja ulica 2, Brtonigla 052 725000,

052 725026

www.san-rocco.hr info@san-rocco.hr ,

,

13 - 23,

20;

50

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. Rich gastronomic offer 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 oenological-gastronomic guides. It is a member of Jeunes Restaurateurs d’Europe (JRF) which promotes respect for tradition , creativity and innovation at young chefs under the motto talent & passion.

The restaurant has been listed in important national and international oenological- gastronomic guides such as Veronelli, Gault Millau, Wo ist Osterreich 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 14

for years it has been among the best Istrian restaurants.

Although it is situated in the very center of Brtonigla, 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.

Jadranska hobotnica Adriatic Octopus 300 g fresh octopus, salt, lemon, extra virgin olive oil Rub octopus in a net and repeatedly rinse in cold water until all white slime is out. In this way it becomes tender. Gently lower it in a pot of boiling salted water in order to curl it. Cook for 45 minutes covered with wrap foil. Let it cool in the liquid. It can be heated in steam before serving. Serve it on warm plate and decorate with salvia leaf and cream of olive oil.

For cream of olive mix oil with ďŹ zzy mineral water (to make the oil milder) in 70%: 30% ratio with immersion mixer. Cool mixture in refrigerator until creamy.

Warm-cold combination will complement the taste of octopus and oer a unique experience.

15

SV. NIKOLA 07, 08, 09, 10, 11, 12 Obala Maršala Tita 23, Poreč 052 423018 www.svnikola.com info@svnikola.com ,

,,

20,

11 - 01,

60;

40

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,

monkfish and scampi), fish filet, small island filet (sea bass filet 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.

Špaleta gira volta “Špaleta” (local prosciutto) Gira Volta 100 g “špaleta”, 5 cl olive oil, 20 g bovine ricotta, 10 g fresh wild asparagus, 5 cl teran wine, 1 teaspoon honey, 1 algae noir, 10 g rocket salad and red radicchio, salt, corn flour Boil asparagus briefly fro 3 min and shock them in freezing water to keep them green. Cut them and mix with ricotta. Add some salt and water in which asparagus was boiled to soften ricotta. Toast a sheet of algae noir on open fire. Roll asparagus and ricotta filing in algae. Put wine in a small pan and let the alcohol evaporate. Add honey and thicken with half teaspoon corn flour. Fry prosciutto in olive oil.

Lay prosciutto on rocket salad and red radicchio and complete with other ingredients. Decorate

16

TROŠT

.

05, 06, 07, 08, 09, 10, 11, 12, 13 Obala Maršala Tita 1a, Vrsar 052 445197 052 441107 www.restoran-trost.hr info@restoran-trost.hr ,

,

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.

ing restaurants Vrsaranka and Marina, since 2001 they have had their own restaurant Trošt, also known as Ilvo.

The owners, family Trošt, have worked in hospitality industry for two decades and after rent-

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.

Pljukanci sa škampima, kanaštrelama i ribljim fileom “Pljukanci” with Scampi, Cockles and Fish Filet For 4 persons: 600 g “pljukanci” pasta, 100 g cockles, fish filet, garlic, onion, Cirio tomato, basil, chilly Fry garlic in hot olive oil. Add onion, cockles, scampi and Cirio tomatoes. Simmer for a couple of minutes and add fish filets, basil and chilly. Serve with previously cooked pasta - “pljukanci”.

18

PUNTULINA 12 Sv. Križa 38, Rovinj 052 813186, 098368504

052 815975

www.facebook.com/www.lapuntulina.hr puntulina@gmail.com ,

,

12 - 23,

100;

70

Restaurant Puntulina was opened in 2004 in family Pellizzer home. The family has been successful in catering industry for almost 50 years.

Corrado Pellizzer (senior) is the pioneer of tourism in Rovinj and Croatia.

The restaurant is located in old town Rovinj with a terrace at the very sea front offering a splendid view of the island of Sveta Katarina and one of the most beautiful sunsets. Lighting installed under the sea make the experience even better.

The restaurant is run by spouses Giannino and

20

Mirjana Pellizzer.

The food served is mainly local-Mediterranean with fish specialties prevailing, but there are also meat dishes and dishes made with truffles. The cuisine is a fusion of Rovinj tradition and new tendencies in preparation of fresh, seasonal ingredients. Specialties are accompanied by about a hundred labels of Istrian and other Croatian wineries and also foreign wines. Since the restaurant has its wine bar, the guests can enjoy good wine sold per glass or cocktails. Pets are welcome.

Advance booking is recommended.

Pljukanci s repovima škampa i kozicama “Pljukanci” (homemade pasta) with Scampi Tails and Shrimps For 4 persons: 500 g scampi, 500 g shrimps, 300 g cherry tomatoes, 1 dl olive oil, 3 garlic heads, 1 chilli pepper, 600 g pasta (pljukanci), fresh parsley Remove meat from scampi and prepare stock from shells.

Briefly simmer garlic and chilli pepper in olive oil. Add halved cherry tomatoes and after a few minutes add 2 dl stock. Simmer for 10 minutes over low heat. Add scampi and shrimps meat and after one minute add pasta, previously cooked “al dente”. Wait until pasta is well soaked in sauce, add some more stock if necessary. Add freshly chopped parsley, sprinkle with olive oil and serve.

21

GIANNINO 97, 98, 01, 03, 04, 05, 06, 07, 08, 10, 11, 12 Agusta Ferrija 38, Rovinj 052 813402, 098420104

052 815975

giannino.incroatia.info gianninorovinj@gmail.com ,

,

10-15; 18-23,

70;

40

Restaurant Giannino is situated in Rovinj and with its rustic elegance it perfectly fits in the image of this magic 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 Ariadne’s thread could be found. It is a fish restaurant wit-

22

hout a permanent menu because the offer depends on 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.

File orade s povrćem Gilt-headed Bream with Vegetables Fresh zucchini, fresh pepper, cherry tomatoes, carrot, parsley, garlic, Swiss chard, cooking cream, olive oil, pepper, salt Grill fresh vegetables and fish filets. Add salt and pepper. Cook sauce made with Swiss card, 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.

23

DREAM 07, 08, Joakima Rakovca 18, Rovinj 052 830613 www.dream.hr dream@dream.hr ,

,

11-24,

50;

50

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 & Residence Dream are 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 autochthonous 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 traditional 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 luxurious 4-star rooms in which the guests can enjoy the quality autochthonous decoration with all the most modern amenities.

24

Restaurant Dream consists of two interconnected halls and a winter lounge with open fire-

place. There is also a summer terrace. The interior of Dream is a mix of quality autochthonous 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.

Rižoto od lignji s jagodama Squid Risotto with Strawberries 100 Riso Gallo arborio rice, 100 g squid, 30 g strawberries, 20 ml cream, vegetable stock, 50 g butter, cheese Gouda Sirela, salt, white pepper Simmer thinly sliced squid in half of the amount of butter until tender. Add rice and simmer until rice is transparent. Add vegetable stock and cooking cream. Season with salt and pepper. Cook until rice is “al dente”. Finally, gently incorporate fresh, cut strawberries, rocket cut in stripes and grilled cheese.

25

VODNJANKA 99, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Istarska 22b, Vodnjan 052 511435 www.gastronaut.hr ivana.celija@gmail.com ,

,

50,

11 - 23,

60;

50

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.

Numerous plaques, awards, recognitions, articles in foreign magazines, television

26

shows, interviews and most of all, its guests, speak about the restaurant’s success.

“All carefully selected ingredients that are on the plate have come directly from gardens, meadows or fields around Vodnjan. It is our image: recipes from old trunks 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.

Vodnjanska pinca Vodnjan Sweet Easter Bread Dough: 1 kg flour, 200 g sugar, 8 eggs, 200 g butter, 10- 15 g yeast, orange and lemon zest, raisins, vanilla, rum, glass of milk, pinch of salt; Cream Vin de rosa: 100 g mascarpone, 1.5 dl whipping cream, 0.3 dl coffee, 0.5 dl dessert wine Vin de rosa Mix half of sugar with a glass of tepid milk, half of yeast, a little flour and 2 eggs. Let it stand for an hour until it rises.

Add two more eggs and a fistful of flour and let the dough rise for another hour. Separately, mix the remaining yolks with remaining sugar and add beaten egg-whites.

Sprinkle the remaining flour on the counter and make room for melted butter. Place the dough in the middle, add orange and lemon zest, vanilla, rum and beaten eggs. Knead until compact, if it is too hard, add some beaten egg-whites.

Form a ball and let it rise.

Before baking, spread mixed egg on dough. Make too knife cuts (like a cross), characteristic for this sweet bread.

Bake for one hour at 180°C. Serve covered with cream Vin de rosa.

27

MILAN 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Stoja 4, Pula 052 300200 052 210500 www.milanpula.com hotel@milanpula.com ,

40,

12-23,

80;

50

Restaurant Milan, as a part of Hotel Milan, is situated in Pula, on Stoja, in vicinity of the beach.

There are 12 nicely appointed rooms in the hotel. The hotel opened in 1967 and it immediately went to the top of Croatian hospitality industry. The restaurant is modern, with pleasant ambiance emphasized by the open fireplace and artwork on the walls.

The gastronomic offer of the restaurant is mostly inspired by seafood and fish with the menu changing according to the season. The hosts make their own olive oil which is used in the restaurant. In the restaurant’s wine bar, which can seat about 30 guests, there are about 400 wine labels of relevant wines.

Crni rižot od sipe Black Cuttlefish Risotto Cuttlefish and cuttlefish ink, onion, olive oil, parsley, wine, fish stock, rice, chilli pepper Fry onion and garlic in hot olive oil. When golden, add sliced cuttlefish. After a couple of minutes add rice and pour some wine and stock. Season with salt, pepper and chilli pepper. Add cuttlefish ink and simmer some more. Turn off the heat and add some olive oil and Parmesan cheese.

28

O.P.G. Franc Arman :: NarduÄ?i 5 :: 52447 ViĹžinada :: Istra :: Hrvatska T/F +385 (0)52 446226 :: francarman@gmail.com :: www.francarman.hr

OASI

.

Pješčana uvala X-12a, Pula 052 397910, www.oasi.hr, ,

,

30;

9,

052 397906 info@oasi.hr 12-23,

12-24

70

Restaurant Oasi is located in Pješčana uvala, a quiet bay, surrounded with lush Mediterranean plants and only several kilometers away from busy Pula, the city in which the visitors can visit the famous Arena (Roman amphitheatre) and many other historic sights.

Open in 2012 as part of a boutique hotel of the same name, it has already left a strong impression on domestic and foreign guests who tend to return to their “oasis”, as they usually call it.

Top chefs awake senses and lead the guests to a real culinary adventure with a number of homemade dishes of Mediterranean, national and inter-

30

national cuisine.

Besides the dishes from Istria, the restaurant also offers seafood, muscles, scampi, lobsters as well as vegetarian and macrobiotic dishes.

Restaurant Oasi provides catering, for family or business gatherings, birthday celebrations, weddings and many other.

Selection of fresh local ingredients is very important. “Our staff will lead you through the gastronomic experience combining the ordered dish with the appropriate wine from our extensive wine list”, say the hosts.

Biftek punjen sirom s tartufima Beefsteak Filled with Truffle Cheese 1 kg beefsteak (4 pieces of 250 g), 100 g truffle cheese, 80 g “tartufatta”, 60 g black truffle, truffle oil, butter, cognac, white wine, 320 g green tagliatelle, 4 cl cooking cream Cut the aged and marinated steak in half, fill it with truffle cheese and fry on both sides in butter.

Flambé with cognac, add wine and cream, tartufatta and truffle oil. Season and reduce the sauce.

Boil green tagliatelle “al dente” and serve them with filled steak and freshly grated black truffle.

31

BODULKA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 12, 13 Franje Mošnje 3b, Šišan 052 300621,

052 0300629

www.velanera.hr velanera@velanera.hr ,

30,

11-23,

60;

100

The beginning of 30-year-long story of Duško Černjul and his family was in Šišan, in today legendary restaurant Bodulka. Although the Černjul family has moved their restaurant, changed their name and led a few successful gastronomic oases at prestigious locations, something has always pulled them back like a hidden treasure.

They returned to Šišan, this time with the unusual hotel Velanera, its 12 specially designed rooms, swimming pool, whirlpool, spice garden, private wine cellar and restaurant Bodulka. The guests may expect first class Mediterranean and

32

world cuisine with a touch of Istrian. In winter this is the place full of candlelit golden nuances and open fireplace and in summer there is the terrace under the vault, near the pool and the olive grove.

One of pioneers of slow food movement and wine revolution in gastronomy, family Černjul built a small corner for world globetrotters and gastronomic aficionadas.

“Everything else, the impalpable-makes this restaurant a place for real life lovers. Therefore… Have a nice stay and bon appetite”, say the hosts.

Kokot na brudetu na mirišljavoj palenti Flying Fish “Brodetto” on Aromatic Polenta 300 g flying fish, onion, garlic, white wine, polenta, herbs, salt, pepper, olive oil File the fish. Prepare “brodetto” with bones and head. Fry onion in olive oil, add garlic and some water. After a few minutes add white wine, salt and pepper. Simmer and sieve. Place fish filets in this liquid and cook for 5- 6 minutes (until they turn white).

Boil polenta with aromatic herbs and cool in a round shape. Place fish filets on polenta and pour the sauce over them. Decorate with spring onions.

33

FERALI Štrmac 198, Štrmac 052 851840

052 851898

www.gastronaut.hr restaurant.ferali@yahoo.com ,

,

70;

50,

10-23,

10-24

110

Restaurant Ferali in Štrmac is a family-run restaurant located at the entrance of the town of Labin. For years it has been a favoured spot for many guests.

Summer terrace and elegant interior suggest a cosy atmosphere. For the youngest, there is a playground surrounded with greenery and a park.

Local Istrian prosciutto, seafood salads, meat dishes with wild asparagus and truffles and daily

fresh fish often motivate guests to return.

For many years the hosts have done their best o satisfy the needs of demanding gastronomic lovers. Besides excellent food and drinks, the restaurant is proud of many awards and recognition from gastronomic competitions.

A few years ago it was completely renovated.

There is also the possibility of lodging in rooms or vacation houses.

Biftek s tartufima Steak with Truffles 250 g beef sirloin steak, salt, fresh pepper, 2 dl cooking cream, olive oil with truffles, truffles, butter, 100 g homemade pasta (“fuži”) Grill steak that was previously salted and peppered on both sides. Add butter, grated truffles and cream. Cook pasta (fuži) in salted water. Serve steak with sauce. Pour remaining sauce over pasta. Grate fresh black truffle and sprinkle with oil with truffles.

White Truffles

34

Tradicija stvarana s ljubavlju koja se prenosi generacijama.

ÄŒetiri zemlje - Quatro terre www.vina-cattunar.hr

ZIGANTE 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Livade 7, Livade 052 664302, 091 4777 410 052 644303 www.restaurantzigante.com info@livadetartufi.com ,

, 12-22,

30,

64;

50

12-23; 01.02.-28.02

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 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

36

world as the centre of this extremely appreciated underground mushroom.

Today truffle is an irreplaceable part of world gastronomy. Best world restaurants rely on its simplicity, attractiveness and seducing power when creating their menus.

Restaurant Zigante, as the first Croatian restaurant specialized for dishes made with Istrian truffle, offers to its guests 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, contemporary 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.

Hladna juha od badema s tortinom od tikvica i repovima škampa s crnim tartufom Cold Almond Soup with Zucchini and Scampi Tart with Black Truffle For soup: 300 g almonds, not peeled, 3 dl fish stock, 0.3 dl cognac, 0.5 dl olive oil, salt, pepper; for tart: 400 g fresh zucchini, 300g scampi tails, 40 g black truffles; Decoration: fried almond flakes, dill, olive oil Boil all soup ingredients and blend. Season and set aside.

Cut zucchini (only peel) in stripes, season and briefl y fry in olive oil so that they remain crisp. Wash scampi, dry them, shell, lightly salt and fry in olive oil for 1 minute.

Put a mould in the middle of the plate, add warm zucchini and scampi and pour almond soup.

Remove the mould, sprinkle with olive oil and grate fresh black truffle. Decorate with dill and almond flakes.

37

JOHNSON 10, 11, 12, 13 Majčevo 29 b, Mošćenička Draga 051 737578,

051 737824

www.johnson.hr, ,

, 12 - 23,

20,

36;

info@johnson.hr 18

(1.11. - 31.03.) 12-23; pon, uto, sri

Restaurant Johnson is situated in the shade of green slopes of Učka mountain, on the path from the small fisherman village of Mošćenička Draga, known for its beautiful pebbled beaches, to the Medieval fortified town of Mošćenice.

Gastronomic story of family Jurdana has been developing from 1996. Dragan Jurdana, a big sea lover approaches his guests with direct offer “from the sea to the table”. Johnson’s philosophy lies in simplicity, originality and naturalness. Fresh quality fish, scampi and mussels come from local fishermen who caught them on the very day before being served in courses.

“We don’t have readymade sauces, all the ingredients are fresh; scampi and mussels are alive” says Dragan. The experience of nature on the plate is completed with Mediterranean aromatic herbs, wild asparagus in springtime and vegetables grown by chef Ivan Jadreškić in his garden. Many awards serve as the proof of this restaurant’s quality.

Wine list includes wine from entire Croatia while the owners prefer Istrian wines to accompany their dishes.

TEL: +385 51 261366 GSM: +385 98 9812483; +385 91 1010925 www.rinogropuzzo.hr | rino@rinogropuzzo.hr

Osek 4B SI-5261 Šempas Slovenija T +386 40 299 662 www.lepavida.si contact@lepavida.si lepavidavino

Čepić 26 a,Oprtalj Istra, Hrvatska Daniel i Valmi Coslovich 091 555 7028 098 9519073 coslovich@net.hr www.coslovich.com

Samo anđeli znaju kako je u raju...

istrian wines

RUŽMARIN Veprinački put 2, Opatija 051 712673,

051 703859

www.restaurant-ruzmarin.com restoran.ruzmarin@gmail.com ,

,

8,

50;

50

10-01, SUB-NED: 13-01

In a street above Slatina, a part of Opatija, about a hundred meters above the sea, there is restaurant Ružmarin. It was started as a family-run restaurant in 1986, at first with wood coal barbecue moving to Kvarner specialties and slowly gaining appreciation among the guests who keep returning to this place.

Recently, a new area, called Kantinon, was opened in the restaurant. It is mainly used for presentations and tasting of wine and Croatian delicacies. Cosy interior contributes to the atmosphere. Winter heated terrace is separated from the kitchen by a counter so that the guests can watch their order being prepared. Grilled fish and meat, dishes under the iron cover (“peka”) and homemade pasta with seasonal ingredients are accompanied by selected wines, some of them easily ordered by glass.

The restaurant can accommodate groups and special occasions. A new toilet for disabled persons has recently been added. “Professional and kind staff will do their best to make you feel at ease and will help you select the dishes” say the owners, brothers Igor and Goran Marijanović.

40

Krem juha od brokula Cream of Broccoli Soup 250 g fresh broccoli, 0.5 vegetable stock, 1 medium sized potato, fresh spices, a little sour cream, croutons or flambéed scampi tails Add briefl y cooked broccoli to some oil. Add potato, fresh spices, pepper and vegetable stock. Cook for 20 minutes. Blend and add cream if you wish.

Decorate with croutons or flambéed scampi tails.

Šurlice sa špinatom i pancetom Šurlice (homemade local pasta) with Spinach and Pancetta 150 g pasta, 100 g blended and briefly cooked spinach, 100 g pancetta (out of which 20 g for decoration), 1 dl olive oil, fresh spices, chicken stock Fry 80 g pancetta in olive oil. Add boiled pasta (šurlice), spices and spinach. Pour stock.

Cook briefly, serve on a plate with crispy pancetta.

41

RISTORANTE CASA TUA 13 Zert 2, Opatija 051 712333,

051 712333

www.hemingway.hr opatija@hemingway.hr 90,

2,

11 - 02,

50;

40

Restaurant Ristorante Casa Tua is situated in the port of Opatija. Since Mediterranean way of life has always been considered as the healthiest and most balanced, the ethnic and geographic basis is reflected in the restaurant’s offer. One of the main features of Mediterranean cuisine is lightness of dishes that feed your organism and help balancing and cleansing it (olive oil, artichokes, asparagus…). “We try to emphasize these features as much as possible but maintaining the modern look and attractiveness of offered dish-

42

es. Since the magic of such dishes leave a memorable impact, you will keep coming to our restaurant. Our goal is to present a combination of the best and most appreciated dishes of Croatian and Italian cuisine, say the restaurant staff.

Besides the food, we must also point to the wine offer, most of the labels coming from Croatian vineyards like Plešivica, Istria and Kvarner, Dalmatia, Slavonia and Baranja.

And all the above said is accompanied by a splendid view of Kvarner Bay.

Fuži s tunom i mentom Fuži (homemade pasta) with Tuna and Mint 130 g fuži (pasta), 100 g fresh tuna, 0.3 g spices, 5 cl oil, 10 mint leaves, 1 lemon Shred tuna and marinate for 2 hours in a mixture of olive oil, pepper, salt, mint and shredded lemon.

Grill briefly the marinated tuna on hot pan, add garlic and boiled pasta, mix and serve.

Janjeći kotleti Lamb Chops 300 g lamb chops, 150 g potatoes, 0.3 g spices, 0.8 g oil, 20 g vegetables (cherry tomatoes, black olives and onion) Sear chops on grill on all sides. In the meantime cut potatoes and boil them. Put lamb chops, potatoes and rosemary in the oven for 7 to 8 minutes at 200 degrees C. Add a few cherry tomatoes, olives and onion cut in rings before serving.

43

BEVANDA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Zert 8, Opatija 051 493888,,

051 718354

www.bevanda.hr bevanda@bevanda.hr ,

10,

12 - 24,

120

Hotel Bevanda is five star design hotel built on the foundations of same name the restaurant established in 1971.

It is located right at the sea, with a view of beautiful Rijeka, Opatija and Istria with islands in the distance.

Restaurant’s cuisine is inspired by sea food so that the guests can daily enjoy a wide range of fresh fish, crab and mussels. Large aquarium with sea water holds fish and crab.

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

44

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.

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.

okusi!

pronađi!

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

www.vina-visintin.com Ljubav prema vinu, toj plemenitoj kapljici, prenio je nono Luigi koji je vinograd posadio još 60-tih godina. Otada se znanje prenosilo sa koljena na koljeno i preko sina Silvia stiglo do unuka Deana, koji je ulaganjem u svoje obrazovanje uspješno spojio tradiciju sa suvremenom tehnologijom.

Vinarija Visintin se nalazi u zaseoku Zubini, pored mjesta Livade, centra svijeta tartufa.

Naši vinogradi se nedaleko od vinarije protežu na obroncima oprtaljskih brda, točnije na južnoj padini, što daje izvrsne predispozicije za vrhunska vina.

Vina Visintin vinoteka Barolo Opatija, Augusta Šenoe 3 T 00385 (0)51 272 605 M 00385 (0)95 90 36 039

Livade, Zubini 56 Istra - Croatia T 00385 (0)52 664-092 M 00385 (0)98 368 817

PLAVI PODRUM 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Obala F. Supila 4, Volosko 051 701223,

051 741195

www.plavipodrum.com, ,

12-24,

80;

dkramari@inet.hr

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 coastal area so that in its offer there are reinterpreted specific dishes of the Littoral. The restaurant is proud to offer dishes invented by its owner Daniela Kramarić which include: in springtime-fish eggs from Brseč in snow with botargo, green sheet with scampi, shrimps and black truffles, chlorophyll scallops with basil, samphire and sundried tomatoes, scampi, shrimp, wild asparagus, nettle and champagne risotto and many more dishes prepared with Adriatic fish, crab, mussels and first of all, seasonal ingredients. The bases of cui-

sine are freshness and quality of local ingredients which in sophisticated culinary 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 restaurant’s credo is that each dish deserves “its” wine so they offer wines per glass with every wine demanding its special glass. The restaurant is run by Daniela Kramarić 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 best 100 world restaurants.

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.

46

Filet brancina Barley

47

KUKURIKU 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Trg Lokvina 3, Kastav 051 691519,

051 691823

www.kukuriku.hr, ,

12-24,

50;

info@kukuriku.hr 50

Kastav is an old little town surrounded by walls, on a hill that dominates the area north-west of Rijeka. From its viewing plateaus you can admire Kvarner and Liburnia .

Hotel and restaurant Kukuriku is characterized by its specific style and artistic approach to ta-

48

ble culture of its owner Nenad Kukurin. Following world gastronomic trends, some unexpected tandems of food and drinks are sometimes achieved.

Every day brings new recipes based on daily offer of the local market and produce from Kastav area. Complexity of flavours, abundance of forms and colours on the plate are a sensation for the palate and the eyes. They turn lunches and dinners into real celebrations of food.

When selecting the dishes, the best thing to do is to give in to the staff and the kitchen who will amaze you with fish, meat or vegetarian courses.

In order not to get lost among about a hundred labels form Kukuriku cellar, sommeliers will match each dish with an ideal wine accompaniment.

Foto: Rino Gropuzzo

SUNČANA TILIA ESTATE Liniju predstavljaju svježa jednogodišnja i mlada vina čija se osobnost temelji na svježini i sortnim karakteristikama.

Vina održavaju svježinu i voćne karakteristike i dvije godine nakon punjenja, ali su proizvedene s namjerom da su uživaju mlada.

Kmetija Tilia Potoče 41, 5263 Dobravlje, Slovenija T: +386 (0)5 364 66 84

www.tiliapremiumwines.com

STANCIJA KOVAČIĆI 12, 13 Rukavac 51, Rukavac 051 2721060,

051 586250

www.stancija-kovacici.hr stancija.kovacici@gmail.com ,

60,

12-23,

70;

40

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-ies and the blacksmith’s shop into a luxurious and rustic “stancija” (inn) and into an authentic and elegant destination for gastronomic connoisseurs.

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 daily made. Guest 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.

Brioche s kremom od karfiola Brioche with Truffle Cream For 4 persons: 400 g veal, one onion, one tbl spoon mascarpone cheese, one bunch of ramsons, 4 sheets of filo pastry, one cauliflower, one potato, 100 g butter, 2 dl white wine, salt and pepper Dice veal and stew with onion until tender. Add some wine and beef stock. To make the filling creamy, add mascarpone cheese. Chop some ramsons leaves and add to cold filling. Fill filo pastry and fry in some fat. Boil cauliflower and potato, mash them and serve with brioche.

50

April - Asparagus Week

September - Squid and figs Week

TURIST INFORMATION CENTRE Korzo 14, 51000 Rijeka Tel.: 385 51 335 882 info@visitRijeka.hr

www.visitRijeka.hr

May - Sardine is IN /Cherry Week

December - Codfish and Chocolate Week

RONJGI 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Ronjgi bb, Viškovo 051 256038 www.ronjgi.com.hr restaurant@ronjgi.com.hr ,

52

100,

10-24,

180;

100

Just a short drive from the city hustle and bustle, in the traditional excursion spot of Rijeka and Opatija inhabitants, the restaurant Ronjgi run by Guido Mušković was opened in 2002. It is located in the birthplace of one of the most famous Istrian composers Ivan Matetić Ronjgov, known for introduction of Istrian note scale in music culture. There is also the musicians’ institution and a memorial room.

space, excellent food and kind staff have always been the reason for repeated visits to Ronjgi.

Tradition is seen in both restaurant halls. The large one is decorated with paintings and sculptures of local artists while Kastav Cellar is in fact the original composer’s room, traditionally appointed with an open fireplace and barbecue. Cosy

In summer, the restaurant is a perfect spot to escape from city heat and noise since temperatures are a few degrees lower and the view of Kastav area, fresh air and excellent gastronomic offer attract guests.

The emphasis in the menu has always been on the combination of traditional and modern with the offer adjusted to the seasons. In winter there are hearty soups served in bread bowls, goulashes and roasts and in spring there is a menu based on wild asparagus and lamb.

Odresci od divljaÄ?i punjeni suhim ĹĄljivama Venison Steaks Stued with Prunes 200 g venison, 4 prunes, venison sauce, salt, pepper, oil Slice deer leg and beat on both sides. Season them and line prunes on them. Roll and fasten with toothpicks on both ends. Simmer for 10 minutes over medium heat.

Serve with venison sauce.

Venison sauce is made with venison stock (prepared with bones and vegetables and addition of blueberries and prunes, seasoned with red wine and Worchester sauce; when vegetables are tender, blend the sauce).

53

TARSA

.

13 Josipa Kulfaneka 10, Rijeka 051 452089,

051 323840

www.konoba-tarsa.net rojan@ri.t-com.hr ,

30,

12:00-02:00,

150;

20

If you are planning to visit Rijeka and its ancient Trsat castle, do not miss the chance to check the gastronomic tradition of this area and abundance of culinary delicacies prepared for you in restaurant Tarsa.

“All those wishing to take a break, stop for a while and inhale the aromas of traditional local dishes, taste wine from our wineries and sing with their company are welcome.” say the hosts.

Restaurant Konoba Tarsa is situated on Trsat, behind the sports hall Dvorana mladosti, which is only a 5-minute-walk away.

It is a place where you can meet someone,

54

have a business lunch, dinners, celebrations and special events. In the ambience of almost forgotten home fireplace the guests may relax and have a break from everyday hustle and bustle.

Always present but unimposing staff will try to fulfil all your wishes and offer a lot of culinary delicacies marked with gastronomic tradition of the region. All dishes are imaginative, following the restaurant’s proper recipes which include meat under the iron cover (“peka”), boiled lamb, homemade gnocchi with venison, flambéed meat sword Zrinski, green pasta, black risotto, fish platters...

Njoki s gulaĹĄom od divljaÄ?i Gnocchi with Venison Sauce Venison (deer, hind, roe, boar), onion, carrot, laurel leaf, cranberries, mustard, salt, pepper, red wine, gnocchi Dice meat. Cut vegetables and fry them in oil. Add meat and all other ingredients and spices. Cook for about 150 to 180 minutes, depending on the meat. Serve with boiled gnocchi.

55

TRSATICA Šetalište Joakima Rakovca 33, Rijeka 051 452716 www.restaurant-trsatica.com restoran.trsatica@gmail.com ,

,,

10-24,

100;

80

The history of Trsat goes back to iron age, Iapodes, Old Roman Empire, fortifications of families Frankopan and Habsburg… This is the oldest part of the city of Rijeka, which you can see in its entirety from the terrace of restaurant Trsatica, situated among the sea, the sun and the cliff.

Across the restaurant there is the Marian sanctuary with the legend about the lady from Loreto and a rich collection of votive offerings. A few steps away there is the castle - Trsatska gradina. Except enjoying Trsat atmosphere as one of the favourite gathering places of Rijeka inhabi-

56

tants, the reason for visiting this part of the city lies in culinary delicacies prepared in restaurant Trsatica. With abundance of meat and fish dishes, the hosts are proud of the dishes prepared under the iron cover (“peka”) - veal, lamb, octopus…A wide selection of steaks, homemade pasta with a delicious sauces and desserts complement the offer accompanied by about 50 sorts of wine.

“In a pleasant and relaxed ambience of the terrace you will enjoy deliciously prepared food and also the magic view of the city of Rijeka, Kvarner bay and Učka mountain”, say the hosts.

Biftek à la Trsatica Beefsteak a la Trsatica 300 g beef sirloin steak, 200 g young unpeeled potatoes, olive oil, salt, pepper Season meat with salt and pepper and spread olive oil on it. Grill it briey on hot grill, 2- 3 minutes on each side.

Serve with baked potatoes.

Salata Trsatica Salad Trsatica 100 g Adriatic shrimps, young lettuce, rocket salad, red radicchio, cherry tomatoes, capers, spring onion, balsamic vinegar, olive oil, orange Fry shrimps in olive oil. Cut vegetables and salads and dress with olive oil and balsamic vinegar. Add salt, pepper and capers. Serve on warm plate with shrimps and diced orange.

Instead of oranges, you can use melon or peaches.

57

AEROSTEAK 11, 12, 13 Soboli 53, Soboli 051 250193 www.gastronaut.hr aerosteak.grobnik@gmail.com ,

,

200,

08-23,

70;

70

In the suburbs of Rijeka, at the sports airport Grobnik, close to the motorway Rijeka-Zagreb, restaurant Aerosteak was opened in 2009. It is archaically appointed with a romantic touch.

process in which meat cuts tenderized through the process of wet maturation in the period of 2040 days, depending on the age of the ox. There are other sorts of meat served in the restaurant.

The restaurant has managed to gain reputation of a restaurant to which the guests gladly return because of food quality, the offer and kind staff.

Cooks daily prepare fresh pasta in the shape of ravioli, gnocchi, “šurlice”-homemade pasta, soup noodles and bake bread. The restaurant is recognized by autochthonous products such as Grobnik cheese and potato-polenta made of local corn flour. Creative and delicious desserts and Illy espresso are a perfect end of every gastronomic pleasure.

As the name of the restaurant says, meat specialties represent the core offer. The served meat is of exceptional quality: Meat maturation is essential for real taste achievement. Maturation is a

Aeroroastbeef s palentom kompiricom i grobničkim sirom Aeroroastbeef with PotatoPolenta and Grobnik Cheese 100 g roast beef, 20 g rocket salad, 5 g pine nuts, 100 g Grobnik cheese, 2 kg corn flour, 100 g potatoes, olive oil, balsamic vinegar After grilling roast beef set it aside to cool and cut it in thin slices. Put it over rocket salad, sprinkle with pine nuts and crumbled Grobnik cheese.

Cook polenta from corn flour and potatoes and serve covered in Grobnik cheese.

58

I more i poje...

U Vrbniku nad morem ... sa žlahtinom Toljanić...

Vrbnički težaci uzgojili su nadaleko poznato vino.

U obiteljskoj tradiciji TOLJANIĆ “Žlahtina” je na ponos generacija koje su svoje sposobnosti, znanje i iskustva ugradili u ovo izuzetno plemenito vino.

Pozivamo vas da posjetite naše: restoran - konobu Gospoja, konobu Vrbnička žlahtina na trgu Škujica i novootvorenu kušaonu vina Žlahtina, te da u mirnom ambijentu uživate u domaćim specijalitetima i Vrbničkoj Žlahtini.

Konoba „Žlahatina” Trg Škujica Restoran i Konoba „Gospoja“, Frankopanska 1 Kušaonica vina i Pizzeria “Gospoja“, Vitezićeva 9

AA 039

51516 Vrbnik ° 051 857142 ° 051 857 017° info@gospoja.hr ° www.gospoja.hr

DOMINO 06, 09, 10, 11, 12, 13 Braće Car 23, Dramalj 051 786472 www.domino-dramalj.com dubravko.domijan@ri.t-com.hr ,

,

15,

10-24,

50;

50

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 Association dai-

60

ly 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 large number of selected wines on the list which is constantly replenished win 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.

Brudit od jadranskih lignji s jačmikom i fažolom Brodetto of Adriatic Squid with Barley and Dried Beans For 4 persons: 600 g Adriatic squid, 150 g cooked beans, 100 g cooked barley, 2 onions, 2 cloves of garlic, 100 g chopped tomatoes, 1 tbl spoon tomato puree, 1 dl white wine, 1 dl sherry, 0.5 dl fish stock, salt, pepper, parsley, 1 dl olive oil, 1 tbl spoon sage honey, 1 dl homemade vinegar, 150 g corn polenta.

Clean the squid and dice it. Gently fry the squid and onion in olive oil. Add garlic, tomato puree, some stock, season it and simmer for a few minutes. Add beans, barley, wine, sherry and finally some honey. Boil polenta in fish stock, do not let it it thicken. Pour the polenta on a plate and serve with brodetto. Gently sprinkle with some parsley.

61

RIVICA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Ribarska obala 13, Njivice 051 846101,

051 847813

www.rivica.hr rivica@rivica.hr ,

10,

12-23,

60;

50

It all began in 1934 in pension Mare Lesica, Dražen Lesica’s great grandmother.

Through time Rivica 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 quality seaso-

62

nal ingredient is an inspiration for Rivica chefs to prepare autochthonous and creative specialities.

Asparagus, lamb, live lobster and crab, cod fish, squid…they are all prepared in tenths of ways.

Restaurant’s wine list offers a wide range of quality and top wines as adequate accompaniment for various specialties because of which regular Rivica guests do not hesitate to take a ride to the island of Krk. The vicinity of the sea in the heart of the fishermen’s village of Njivice contributes to the relaxing atmosphere and top gastronomic experience.

Juha od rakovica s raviolom Crab Soup with Ravioli Root vegetables, crab, ravioli pasta Boil root vegetables over low heat. Add crab. Shell crab and fill ravioli with its meat.

Add some fish stock to the soup. Serve boiled ravioli in the soup.

63

NADA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Glavača 22, Vrbnik 051 857065,

051 857205

www.nada-vrbnik.hr nada@ri.t-com.hr ,

,

11 - 23,

50;

50

Restaurant Nada was opened in 1974. At the beginning, it was a small, cosy inn which turned into a respectable Krk restaurant known even outside Croatian borders. Within the restaurant there is also a 100-year-old cellar which used to be the family’s wine cellar but in 1990 it opened its door to the visitors.

Mediterranean cuisine with emphasis on seafood is at home here. Octopus terrine, homemade pasta (“šurlice”) with squid sauce, Kvarner scampi, curd cheese cake (“povitica”) are only a few

64

of local and traditional dishes prepared in a modern way.

The restaurant is located in the old city center, next to the famous viewpoint with spectacular view of Crikveničko-vinodolska Riviera and Velebit mountain.

Winery “Nada” with long history of producing wine and wine products has been renovated and it organizes visits of tourist groups. It has been decorated as an autochthonous cellar, with stone and wood evoking a feeling of nostalgia.

Janjeći kotleti u otočkom bilju, rimski njok, povrće ratatouille, mesni jus Lamb Cutlet with Island Herbs, Roman Gnocchi, Ratatouille Vegetables, Meat Juice For 4 persons: 1 kg lamb cutlets, 200g parsley, thyme, rosemary, sage, 700 g fresh bread, 200 g bread crumbs, 100 g mustard, 50 g polenta, 1 tbl spoon honey, 1 dl milk, 100 g parmesan cheese, 100 g butter, 1 eggplant, 1 zucchini, 1 pepper, 1 onion, 1 garlic, 1 dl olive oil, 1 dl tomato sauce, basil leaves, 2 kg veal and pork bones Roast bones in the oven at 200 degrees C, do not let them burn. Remove the fat and put bones in a pan. Deglaze the pan with red wine and add to bones. Pour water and boil. Sieve the liquid and reduce it to achieve demi- glace. Add a knob of butter.

Remove the crust from bread and whizz it in blender with some bread crumbs and a lot of parsley until the mixture is green and fluff y. Add other herbs.

Salt the lamb rack and fry on all sides. Spread mustard on the meat and add abundant pepper. Roll it in bread mixture (Mie de Pain) and roast at 200°C for about 10 minutes. The meat must remain rare.

Cook polenta in salted water with some milk and honey. Add grated cheese and some chopped rosemary when polenta is cooked. Pour it in a pan and let it cool. Later, cut out round pieces and fry them in butter before serving.

Dice eggplant, add salt and drain. Also dice zucchini, pepper and onion. Sauté each vegetable in olive oil. Add garlic to onion. Mix vegetables before serving and add a tbl spoon of tomato sauce.

Season with salt, pepper, fresh basil and olive oil.

65

MARINA Obala Hrvatske mornarice 8, Krk 051 221128,

051 221357

hotelmarina.hr hotelmarina@hotelikrk.hr ,

,

5,

07 - 24,

50;

80

quirements 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 Island. There is also abundance of top quality produce and specialties inspiring a lot of gastronomic events.

Boutique hotel Marina**** is the most exclusive object within hotel enterprise Hoteli Krk d.o.o.

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 re-

66

Wishing to introduce as many local seasonal ingredients into its oer, restaurant Marina organizes thematic gourmet events such as asparagus days, days of lamb, calamari or ďŹ gs. These event provide opportunity to try traditional dishes as they were prepared generations ago. Innovative dishes are also introduced, especially prepared for such occasions, at aordable prices.

This a good opportunity to enjoy gourmet food in a pleasant surroundings.

Zapečeni ovčji sir na salsi i rikuli s preljevom od maslinovog ulja Baked Sheep Cheese on Salsa and Rocket Salad with Olive Oil Dressing For 5 persons: 500 g sheep cheese, 200 g whole- wheat bread, 200 g tomato juice, 100 g rocket salad, 1 dl olive oil Fry onion in olive oil, add fresh tomatoes and spices and simmer for 20 minutes. Put salsa on bread, add cheese and bake for 5 minutes at 180°C.

Biftek punjen jadranskim škampom na kremi od tartufa i krčkog pršuta s medaljonima od palente i blitvom Steak Filled with Adriatic Scampi on Truffle and Prosciutto Cream with Polenta Medallions and Swiss Chard For 5 persons: 1 kg sirloin steak, 150 g scampi meat, 100 g Krk prosciutto, 100 g truffle cream, 250 g polenta, 1 kg fresh Swiss chard.

Beat meat and season it. Fill it wit scampi, roll the slices and bake in the oven at 180 °C for 12 minutes.

Boil polenta and Swiss chard with spices, fry prosciutto, add truffles and season.

67

TORKUL Slavka Nikolića 55, Krk 051 520230,

051 587633

www.torkul.com torkul@net.hr ,

20, 10-23,

80;

40

10-24, 01.01. - 31.01.

Restaurant Torkul is located in the town of Krk, by the main road leading to the centre of the town.

The restaurant is a fruit of love for hospitality. Tradition is continued by the grandson of a respected restaurateur Krešimir Šajatović, once the educator at Federal Centre for Promotion of Hospitality in Opatija.

From the terrace you can admire the sea.

The ambiance is a symbiosis of family mem-

68

bers’ ideas and leaves the impression of simplicity. The entrance to the restaurant is decorated with two large wooden fish made by the owner himself.

Signature specialties of fish and meat rely on the Mediterranean cuisine. Through the year gastronomic events based on seasonal ingredients are organized.

“Torkul will gladly host each guest, local or one who crossed the bridge to come here”, say the hosts.

File bijele ribe u korici od začina White Fish Filet in Herb Crust For 4 persons: 400 g white fish (gilt-headed bream, sea bass, dentex), 20 g chopped parsley, 100 g white breadcrumbs, 10 g Dijon mustard, salt, pepper Side dish: 400 g Swiss chard, 400 g potato, 120 dried peas, garlic, olive oil, salt and pepper Sauce: 1 dl white wine, 100 g onion, 2.5 dl cooking cream, 200 g butter, 0.5 g Cayenne pepper, salt, chopped fresh basil, mint, dill Place fish filet on baking paper with skin up. Spread mustard on skin and cover in breadcrumbs previously seasoned with parsley, salt and pepper. Bake in heated oven at 200 °C for about 10- 12 minutes (depending on the size of filet) in order for the crust to become crunchy.

Side dish: Mix briefly boiled Swiss chard, boiled potatoes and dried peas. Fry in olive oil to achieve homogenous mixture. Season with garlic, salt and pepper.

Sauce: Cook finely chopped onion in white wine until wine completely evaporates. Add cream and seasoning and cook for 5 minutes. Remove from heat and mix butter in the sauce.

69

SANTA LUCIA 10, 11, 12, 13 Lungo Mare Sv. Mikule 1, Cres 051 573222,

051 571432

www.gastronaut.hr ostrek.marina88@gmail.com ,

,

12,

20,

9 - 23,

90;

90,

Get ready, darling, I am taking you to dinner.

Really, You’re so sweet. Where are you taking me?

To restaurant Santa Lucia.

Where is that?

In the centre of Cres, right by the sea, on the path Lungomare. And let me just explain its name - Saint Lucy outside the Walls - it is linked to a name used by people from Cres for this part of town around the 14th century gothic church. And due to the long Venetian domination the Italian version has become more popular: Santa Lucia fuori le mura.

Oh, honey, you have always amazed me with your interesting stories.

Well, let’s be honest, they are not my stories, this place I am taking you has all the stories. You would probably also like the information that fishermen from Chioggia used to come here and spend their

time in stone and wooden huts drying and salting fish. Later, by the end of 17th century the oldest fish canning plant in north Adriatic was opened here.

And in that very building of historic value Santa Lucia restaurant started its activity, honouring this monument of industrial architecture by its visual identity.

Yes, of course, but…

Not so fast, dear. I am fully aware you are a demanding person and that’s why I made some inquiries beforehand. Let me assure you that Santa Lucia welcomes its visitors with its warm interior and modern decoration combining the terraces, internal discreet lighting and spacious main hall with an upstairs gallery. The space is additionally embellished by artwork on its walls. And there is also a café bar Plavica nearby, named after a type of oily fish, again, in honour of the canning factory closed in 1995. You are always welcome here. Santa Lucia is open all year round with the offer primarily based on traditional local fish delicacies prepared from the catch of local fishermen.

Ah, you are the best husband ever!

O! Are there more husbands?

Nooo… You know what I meant…

Let’s leave this couple now since their aphrodisiac chatting might not be for our ears. Let’s just follow the aroma of turbot and cuttlefish from their table. autor: Robert Solis

70

Salata od sipe Cuttlefish Salad 150 g cuttlefish, 1 large potato, purple onion, rocket salad, parsley, olive oil, juice of 1 lemon, salt Slice potato boiled in skin and place on plate rim in a circle. Dice boiled cuttlefish, add chopped onion, lemon juice, parsley and salt. Mix well for tastes to combine. Put rocket salad in the middle of the plate and add cuttlefish.

Romb u lisnatom tijestu Turbot Fish in Puff Pastry 300- 400 g turbot filet, 250 g puff pastry, 10 Swiss chard leaves, 1 egg yolk, about ten Brussels sprouts, white part of 1 pore, a couple of slices of truffle Clean fish, remove its head and cut it longitudinally to the bone.

Cut the meat in rectangular shape. Remove stalks from Swiss chard and drop it in boiling water for 15- 20 seconds. Take it out and immediately soak in freezing cold water in order to preserve freshness. Roll puff pastry and cover it with chard leaves. Salt fish filet, place it on chard and roll. Spread yolk on edges and seal. Spread yolk over the entire roll and sprinkle some coarse sea salt over it. Bake for 10 minutes at 180°C Serve with boiled young Brussels sprouts and pore and decorate with truffle.

71

BARBAT 08, 09, 10, 11, 12, 13 Barbat 366, Barbat na Rabu 051 721858,

051 721359

hotel-barbat.com hotel-barbat@inet.hr ,

,

08 - 24,

50, 40;

8 80

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 ancestors’ 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’s inspiration, based on daily fresh fish caught by local fishermen, seasonal

72

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.

Risotto s kvarnerskim škampima i divljim šparogama Risotto with Kvarner Scampi and Wild Asparagus Rice, olive oil, garlic, white wine, scampi, butter, asparagus, Grana Padano cheese, salt, pepper Sauté the rice on a little olive oil. Separately fry garlic, white wine, scampi tails, herbs and a little butter. Add the sautéed rice and asparagus and a lump of Grana Padano, mix well.

73

1. ekstra djevičansko maslinovo ulje u Hrvatskoj s oznakom izvornosti

• ekološka proizvodnja janjetine • proizvodnja extra djevičanskog maslinovog ulja

www.pz-cres.hr

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. e meal should start with Dalmatian prosciutto and cheese from the island of Pag (Paška sirana, Sirana Gligora), salted sardines and seafood salad or marinated sh, all with addition of olives which are pickled differently in each Dalmatian town.

Dalmatia is very proud of its highly ranked olive oils (Ol Dalmatia, Zlatno ulje). Oysters from Ston are well known. You may continue with sh soup, pasta with various sauces, minestrone made with lamb and cured mutton, lamb tripe, fried sand smelt, artichokes with peas. What follows is boiled sh with Swiss chard and potatoes, grilled sh, “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 seasoned with rosemary and olive oil or renowned island lamb on the spit. Desserts include Dubrovnik rožata (crème caramel), Starigrad ginger biscuit and dried gs. e most famous specialties of area around the rivers of Neretva and Cetina are eel and frog “brodetto” and freshwater crab prepared in “buzzara” sauce. e peak of Dalmatian wine production was reached in peninsula Pelješac and the island of Hvar. e most famous white wines of Dalmatia are pošip (PZ Svirče),

debit (Sladić) and maraština (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 sh are best accompanied by plavac (PZ Kuna), Plenković Zlatan plavac Grand cru, crljenak (Plenković), plavina (Sladić), babić, top quality plavac, dingač (PZ 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, Kadena in Split, Pelegrini in Šibenik, Atlas klub Nautika in Dubrovnik, Villa Neretva (Dalmatian and Neretva cuisine) in Metković and Zlatna ribica ( sh) in Brodarica near Šibenik. Mostly sh specialties are served in restaurants 4 ferala in Paklenica, Niko and Foša in Zadar, Gradska vijećnica in Šibenik, Zlatna školjka in Skradin, Porat in Zaton, Adriatic Grašo and Le Monde in Split, Kapetanova kuća (mussel breeding) in Ston and Raguza 2 & Klarisa in Dubrovnik. You can taste specialties and enjoy home-like atmosphere in Pet bunara in Zadar, Borovnik in Tisno, Kod Mije in Rogoznica and Stari kapetan in Orebić. Creative cooking with traditional ingredients characterizes Bruschetta in Zadar, Porto Rosso on Lastovo and Arkada in Split. In Novalja Boškinac they offer slow food with seasonal specialties. In Čaporice in Trilj you can enjoy Sinj specialties and in Kaštil Slanica in Omiš, you can try Cetina specialties.

75

BOŠKINAC 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Novaljsko polje bb, Novalja 053 663500,

053 663501

www.boskinac.com, ,

70,

12-24,

info@boskinac.com 45;

30

Restaurant-hotel Boškinac is situated on a hill below 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 hundred-years-long piece and quiet.

Boškinac practises creative island cuisine presented in a “different way”, with dishes prepared from fresh, seasonal ingredients and herbs such

as laurel, sage, mint and others growing in vicinity of the restaurant. The aim is to show the abundance of produce and ingredients of Pag area in creative and ambitious context. Such cuisine is accompanied with house wines Boškinac and a number of other Croatian and foreign labels. This restaurant is intended for all those who wish to taste the abundance and originality of Mediterranean island cuisine following renowned world culinary trends.

Lignje u crnom vinu s ciklom i kimom Squid in Red Wine with Beetroot and Caraway Seeds 1 large local squid, up to 300 g, 1 small beetroot, 1 pinch caraway seeds, 1 dl red Boškinac wine, olive oil, as necessary, 0.5 dl fish stock, salt, pepper Clean squid, peel it and cut in half longitudinally. In the meantime boil beetroot. Peel and shred it.

Pour corn and olive oil in the pan and heat it. Lay squid in hot oil and let it roll. Pour red wine and let it reduce. Add stock, cover and simmer for 2 to 3 minutes. Finally add caraway seeds, beetroot and a knob of butter to make the sauce creamy. Salt with “salt flower”.

76

CHEESE SHOP Trgovina Rijeka telefon: + 385 51 734 205 Scarpina, 51000 Rijeka (blizu Jelačićeva trga)

SVAKI UTORAK DOLAZI SVJEŽA SKUTA

www.gastronaut.hr

top preporuke u svim pretraživačima | gastronomske teme tjedna gastronomske vijesti | više od 1700 recepta | preko 5300 restorana

4 FERALA 07, 08, 09, 11, 12, 13 Joze Dokoze 20, Starigrad Paklenica 023 369304 www.hotel-vicko.hr info@hotel-vicko.hr ,

60,

7 - 23,

60;

80

Hotel Vicko Commerce is based on a 40-yearlong hospitality tradition of family Katić. Its roots go back to the far 1967. It was in that year that Vicko Katić with his wife Ruža, after a long experience in hospitality business, opened the restaurant 4 ferala. After two successful years, inspired by their life dream, Vicko’s son and his wife Anita opened the first Croatian family-run hotel. In order to expand their business, a new facility, Villa Vicko, was also opened at the sea front.

Today the company permanently employs 10 persons, including the entire Katić family and about 15 seasonal workers. The restaurant “4 ferala” operates within Hotel Vicko which is located in Starigrad Paklenica, 12 km away from the motor-

way A1 and 2 km from the entrance to National Park Paklenica. The hotel’s and villa’s offer is characterized by Croatian Breakfast consisting of autochthonous hot and cold dishes from Slavonia, Zagorje, Istria and Dalmatia. Both HACCP and ISO 14001 standards have been implemented in the restaurant. The restaurant offers homemade traditional Dalmatian dishes, prepared following old recipes based on the medicinal herbs of Velebit mountain, vegetarian and dietary dishes but also classical dishes prepared by hardworking cooks with a lot of love and care. One of the specialties is the so called “Ancient Marinade” made with oily and white fish served as a starter. There is also sea food (mussels, scampi, squids, fresh Adriatic fish), lamb and veal prepared in traditional way, under the iron lid (“pod pekom”), beef steak Blasamico in shallot sauce and all kinds of meat grilled on charcoal. An interesting feature of the hotel is that the guests do not have a set menu for half-board or full-board service but they can order their meal from the Restaurant menu.

Among numerous awards that the company has received, several need to be mentioned: “Golden Plaque for the best Adriatic Restaurant in 1977”, “Adrian 2007” - award for the best small and family-run hotel.

78

Miješane školjke u umaku od pjenušca i konjaka s domaćom tjesteninom Mixed mussels in Champagne and Cognac Sauce with Homemade Pasta 150 g fresh blue mussels, 150 g fresh Noah’s Arc shellfish, 100 g fresh razor shells, 100 g fresh shrimps, 40 g of sliced squid, 5 cl clear fish soup, 50 ml champagne, 5 cl cognac, 100 g homemade pasta, 50 g butter, 40 g bread crumbs, 40 g chopped parsley, garlic, olive oil, salt, pepper, sugar Fry the squid in hot olive oil. Add all the mussels and flambé with cognac. When the flame dies out, cover the pan and let the mussels open. Add fresh shrimps and sauté briefly. Add champagne, soup, chopped garlic and parsley. Add salt, pepper and sugar to taste. If necessary, thicken the sauce with bread crumbs and add half-cooked pasta and pieces of very cold butter.

79

BRUSCHETTA phasis 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.

11, 12, 13 Mihovila Pavlinovića 12, Zadar 023 312915,

023 250525

www.bruschetta.hr info@bruschetta.hr ,

,

3,

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 em-

The hosts recommend monkfish medallions with green beans and cherry tomatoes and John Dory with spinach filled ravioli.

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 filet, 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 briefl y cooked green beans and finally, cherry tomatoes cut in four. Serve hot.

80

TEL: +385 51 261366 GSM: +385 98 9812483 +385 91 1010925 www.rinogropuzzo.hr rino@rinogropuzzo.hr

NIKO

.

02, 05, 07, 08, 09, 10, 11, 12, 13 Obala kneza Domagoja 9, Zadar 023 357888,

023 337890

www.hotel-niko.hr hotel.niko@hotel-niko.hr ,

,

15,

5,

12-24,

130

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.

82

Its cuisine is primarily based on seafood. The specialties are green pasta with scampi, fish that guests choose themselves and lobsters from the restaurant’s aquarium.

Intimate ambiance 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.

Salata od bifteka s pinjolima i feta sirom Beefsteak Salad with Pine Nuts and Feta Cheese Grana Padano cheese, feta cheese, pine nuts, cream, sirloin steak, olive oil, soya sauce, cherry tomatoes, rocket salad, lettuce, radicchio.

Boil cream, pine nuts and feta cheese. In another pan fry meat cut in strips and add soya sauce. Dress the mixed salad (cherry tomatoes, rocket, lettuce and radicchio) with olive oil, serve in basket made of Grana Padano cheese, add meat and pour cream sauce over it.

Bon appetite!

83

FOŠA

.

08, 09, 10, 11, 12, 13 Kralja Dmitra Zvonimira 2, Zadar 023 314421,

023 314391

www.fosa.hr, ,

info@fosa.hr

12-23:30,

70;

12-24

140

With its safe harbour and important hinterland, Zadar has always attracted colonizers. We can read about 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. 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. Please visit our web page for more details.

Tartar od zubaca Dentex Tartar For 4 persons: 200 g fresh dentex, 20 g eggs of Gacka trout, 100 g green apple puree, 1 teaspoon of lime juice, spices, herbs, garlic sprouts Mash the apple and add some lemon juice to achieve pleasant acidity. Add chopped fish meat, trout eggs and spices to olive oil. Gently mix to achieve a compact mass.

Put the apple puree on a platter, form tartar dumplings. Garnish with garlic sprouts and hot toasted bread.

84

Iz srca Pelješca na stol profinjenih gurmana.

PZ KUNA 1898 20343 Kuna Poluotok Pelješac Tel: 020/742198 Fax: 020/742525 pz.kuna@du.t-com.hr

BOROVNIK 11, 12, 13 Trg dr. Šime Vlašića 3, Tisno 022 439700

022 439711

www.hotel-borovnik.com info@hotel-borovnik.com ,

86

11-22,

20;

16

Restaurant of hotel Borovnik, owned by family Slamić, is part of hotel Borovnik, offering gastronomic delicacies while enjoying a warm ambiance and a view of the terrace and seawater pool.

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.

The restaurant is oriented to slow food and creative cuisine with top quality autochthonous 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 controlled origin

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.

Svinjski lungić Dalmacija Pork Loin Dalamatia 800 g pork loin, 150 g prunes, 4 tbl spoons oil, 30 g butter, 1 dl sour cream, 2 dl whipping cream, 1.5 dl white wine, 2 tbl spoons plum brandy, salt, pepper, parsley, 5 cl plum brandy Wash and dry meat. Wash prunes, pit them and insert knobs of butter instead of pits. Chop parsley.

Carve loin longitudinally. Put prunes in the middle, one after the other. Salt and pepper meat and fry it on all sides. Add a few shredded prunes and simmer on moderate heat, adding water and wine. When meat is tender, add sour and whipping cream. Add plum brandy at the last moment. Serve sliced meat with homemade gnocchi, pour sauce over gnocchi and sprinkle with parsley.

Filet lososa na rezancima s gljivama Salmon Filet on Mushroom Ribbon Noodles 600 g salmon (4 filets), 350 g ribbon noodles, 80 g butter, 200 g fresh button mushrooms, 1 tbl spoon flour, 4.5 dl milk, salt, pepper, parsley, 2 dl whipping cream Cook noodles in boiling water. In the meantime, briefly fry finely sliced mushrooms. Season with some salt and pepper and sprinkle flour. Pour milk and boil. Finally, add parsley. Add cooked and sieved ribbon noodles. Mix well and serve on warm plates.

Season salmon filets with salt and pepper. Fry on each side in olive oil for 3 minutes. Serve with noodles.

87

ZLATNE ŠKOLJKE 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Grgura Ninskog 9, Skradin 022 771022,

022 771181

www.zlatne-skoljke.com zlatneskoljke@inet.hr ,

,

12-23,

50;

30

Restaurant Zlatne školjke was opened in 1974.

It is situated in the beautiful little town of Skradin, not far from ACI marina, about 30 m from the main waterfront towards the town centre. Its interior is cosy and has many details reminding us of the Mediterranean.

Through its long tradition of preparing specialties with fresh sea food it has become a targeted destination of many lovers of gastronomy.

Besides top quality fish specialties, there are also many meat dishes on the menu. Some of the dishes one really needs to try are the renowned Risotto of Skradin, special Dalamatian “pašticada” and then fish dishes such as octopus patties and

88

Skradin mullet or other fish baked in salt crust.

Estuary of Krka river offers abundance of mussels that are prepared with special care.

Since great food has to be accompanied with great wine, even the most demanding guests will be happy with top quality of wine list containing quality and top quality wines produced by renowned Croatian wineries but also from all over the world. Expert sommelier Marija Možanić Petrović will gladly assist the guests in their selection of appropriate wines.

“We are looking forward to your arrival”, say the hosts.

Brudet od skradinskih jegulja “Brodetto” with Skradin Eels Eels, onion, canned tomatoes, garlic, white wine, laurel, olive oil, salt pepper Briefly fry onion in olive oil. Add garlic, eel cut in chunks and canned tomatoes. Add white wine and spices.

89

GRADSKA VIJEĆNICA 00, 05, 09, 11 Trg Republike Hrvatske 3, Šibenik 022 213605,

022 335403

www.gastronaut.hr ivo.mocic@si.t-com.hr ,

,

70;

09 - 01,

08 - 01

150

Restaurant Gradska vijećnica is situated in the very centre of the old city of Šibenik. It is located in the most beautiful square, across Šibenik cathedral, on the ground floor of City Hall.

The building of City Hall was built by unknown masters in mature renaissance, from 1533 to 1546.

It was completed only ten years after the magnificent cathedral with which it closed the rectangu-

90

lar renaissance square which may be listed as one of the most significant examples of urbanism and mastery of its time in Croatia.

Besides enjoying the splendid ambiance, guests may also enjoy modern dishes inspired by traditional recipes of Dalmatian cuisine or dishes prepared following the principles of healthy cuisine (vegetarian, macrobiotic etc).

Škampi na pari Steamed Scampi 4 scampi, quality olive oil, salt, pepper, lemon, rosemary, fennel Briefly cook scampi in a covered steam pot or convection oven. Put them on a plate and pour quality olive oil over them, add salt and pepper. Grate some (organic) lemon zest, add some rosemary, fennel and serve.

Šibenski odrezak Šibenik Steak Veal nut escalope, fresh cottage cheese, aromatic herbs, seasonal salad, grated cheese, olive oil, balsamic vinegar Grill escalope. When almost ready, put cottage cheese mixed with herbs on the escalope. When cheese is warmed, fold meat and place it on seasonal salad, lightly dressed and sprinkled with cheese. Dress meat and salad with olive oil and balsamic vinegar previously reduced.

91

PELEGRINI

.

Jurja Dalmatinca 1, Šibenik 022 213701,

022 216476

www.pelegrini.hr, ,

,

45;

rudi.s@si.t-com.hr

60

12-24 ned 12-18, PON, SIJEČANJ

12-24

In a seven-hundred-year old palace PelegriniTambača, in the immediate vicinity of Šibenik cathedral of St. Jacob, passing through a stone gate chiselled by master Juraj Dalmatinac, you enter the gastronomic halls of tavern Pelegrini. Present owners bought the devastated building in 2006 and renovated it with a lot of love. Culinary philosophy is carefully planned for the future, com-

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

bining tradition and innovation and the wish to take advantage of the abundance of ingredients offered in our region.

“It is our dream to prepare local ingredients in a somewhat different way so that we introduce you to a real gastronomic adventure. The first element in our kitchen has always been and will always be the taste”, say the hosts.

ZLATNA RIBICA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Krapinskih spužvara 46, Šibenik-Brodarica 022 350300, 022 350695 www.zlatna-ribica.hr, ,

60,

10,

75;

022 351 877 tudic@si.t-com.hr 75,

12 - 23

In Brodarica, one of the touristic pearls of Šibenik riviera, in a beautiful bay there is restaurant Zlatna ribica, for years known as a familyrun 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 dishes,

94

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.

Šparoge sa špagetima Asparagus with Spaghetti 3 bunches of wild asparagus, cleaned and briefly boiled, 1 tbl spoon finely chopped onion, 1 clove garlic, freshly chopped parsley, asparagus stock, 400 g spaghetti, 5 cl olive oil Fry onion in olive oil until golden. Add asparagus and garlic and pour stock. Add previously cooked spaghetti. Cook briefly and add parsley.

95

ADRIATIC GRAŠO 95, 96, 97, 98, 07, Uvala Baluni bb, Split 021 398560, www.adriaticgraso.com restaurantadriatic@yahoo.com ,

,

30,

10-24,

100;

120

Restaurant Adriatic Grašo or U Graše, as it is called by natives, is situated in Split on Sustjepan cliff above the sea, under Marjan hill. Through its southern glass wall, in front of which there is a large terrace, one can admire the islands of Brač, Šolta, Čiovo and Split area.

Restaurant is led by a captain who is the leader of gastronomic course and the one dealing with guests. The restaurant is recognized by its slow- food offer. You can choose among ten fish or meat courses, prepared attractively and originally, in small bites of different dishes such as anchovy carpaccio, shrimps in puff pastry with

96

truffles and rocket salad, gnocchetti with shrimps, fish stock and truffle sauce, all served on a fresh vine leaf. Meat and vegetarian courses are equally interesting.

The restaurant had a long tradition in ownership of ACI Marina before it was rented by Zoran Grašo, a well- known basketball player from Split, one of the members of a successful generation of players and father of Petar Grašo, the well- known Croatian singer. Under his leadership, the restaurant has risen to the top of Split restaurant offer, visited by celebrities from the field of sport, entertainment and politics

Trokutići s repićima kozica u umaku od crnih tartufa Triangles with Shrimp Tails in Black Truffle Sauce 400 g yeastless dough, 280 g shrimp tails, 4 dl fish stock, 20 g truffles, 80 g rocket salad Knead 400 g of yeastless dough and roll it thinly, cut in triangle (they do not need to be regular) and bake in a grill pan or any pan.

Roll shrimp tails in flour and gently fry in olive oil.

Add fish stock and boil stirring occasionally. Add salt and pepper and grate truffle. Heat oil and fry rocket salad until transparent but not too dark. Fold dough flakes alternating them with other ingredients in irregular heaps.

Pour sauce over and sprinkle with grated truffle.

97

LE MONDE Plinarska 6, Split 021 322264,

021 388883

www.lemonde.hr asanovic@st.t-com.hr 5,

07-23,

45;

50

In a house made of stone, in one of the oldest parts of Split, Varoš, there is the restaurant Le Monde.

oasis’ since businessmen, students, pensioners, actors - all those wishing to move from the city bustle -

It is decorated with antique furniture and with details chosen with a lot of taste. In the pleasant ambience the restaurant offers daily specialties and a la carte dishes. Restaurant’s specialties are seafood risottos and pastas, with a number of fish and meat dishes and domestic and foreign wines.

ing or you just want to have a break after a busy day or you just want to have a cup of coffee or a cake,

“Guests often think of the restaurant as a ‘peace

98

found their place here. If you have a business meet-

on your own or with your friends, check daily papers, this is the place for you. Its quality has been recognized by many and it has been called “their living room”. Come and see it for yourself. We will be happy to greet you”, says the staff.

kušaona vina, restoran i marina

Bilo idro

susret vina i mora www.zlatanotok.hr

Put Stjepana Radića 3, Sveta Nedjelja, HR–21465 Jelsa T:+385(0)21 745 709; F: +385(0)21 745 709; booking@zlatanotok.hr

SREDNJA DALMACIJA

Prilaz brać e Kal iterna 1 0/1 21 000 S plit, C roati a tel /fa x: +3 85 (0 )21

Tu ri sti čk a z aj ednic a S pl itsko - dal m ati nske žu pan ij e

w w w . d a l m a t i a . h r

49 0 032 , 49 0 033 , 49 0 036

•

i n f o @ d a l m a t i a . h r

KADENA 10, 12 Ivana Plemenita Zajca 4, Split 021 389400, 021 915226685 021 389400 www.restorankadena.com info@restorankadena.com ,

,

25,

12-24,

60;

85,

Restaurant Kadena is situated on Zenta above a port and a beach. From the terrace you can enjoy in the view of the islands of Brač, Šolta and Hvar.

In exclusively decorated interior an entire wall is covered with bottles which actually represent more than 400 quality top wines offered to the guests by the sommelier Damir Slovaković. Many labels are also served per glass. You can enjoy your drink in the lounge where there are often events and wine tastings.

Chef Braco Sanjin guarantees you will have a

100

special gastronomic experience. Basic features of the food are creativity and sophisticated preparation of top ingredients. Meals are served in different tasting menus. Besides local ingredients, you can also taste truffles, asparagus and wild rice.

“We are opening our door and letting you come into a perfect world of top gastronomy and best Croatian and world wines. In a splendid combination of the sea, sun and wind you will dive in a new story led by our top staff ”, invites you the owner Bernard Križanović.

Pečena školjka Sv. Jakova (Cape Sante) na pšeničnoj krupici, aromatizirana uljem od kave Roasted St. Jacques Mussel on Semolina, Aromatized with Coffee Oil

Pašticada od janjetine s roladom od pršuta Lamb “Pašticada” with Prosciutto Roll

101

KAŠTIL SLANICA 00, 02, 03, 04, 06, 07, 09, 10, 11, 12, 13 Kanjon Cetine, Omiš 021 861783,

021 862238

www.radmanove-mlinice.hr info@radmanove-mlinice.hr ,

,

40,

10-24,

150;

80

During 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 16th century.

You can reach the restaurant by car, on foot or by boat which leaves from Omiš bridge.

Restaurant Kaštil Slanica, as a part of severalcentury 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.

102

Teletina pod pekom Weal under the lid For 8 persons: 3.2 kg veal breast, 3 kg potatoes, 4 onions, 4 carrots, 2 tablespoons pork fat, salt, oil, red paprika Put the veal cut in chunks into the pan. Mix the sliced onions and carrots, add salt. In another bowl mix the cut potatoes, add salt, oil and a little red paprika. Mix the vegetables and add them to the meat.

Add oil and pork fat, place the pan on heated stone (or brick) and cover it with the iron lid (“peka” or “cripnja”). Put the ashes around the lid. Use the iron ring and place it on the lid. Cover it with ember.

After about 35 minutes, when the potatoes are golden, turn them over and put the meat on the potatoes. Bake for another 45 minutes.

103

GARIFUL 12, 13 Obala b.b., Hvar 021 742999 ,

021 742439

www.hvar-gariful.hr ivangospodnetic@yahoo.com ,

,,

6,

10-01,

20;

70

Fish restaurant Gariful is situated on the waterfront of the beautiful town of Hvar. In Gariful you can enjoy the cosy interior while fish and crab swim underneath, or you can sit on the beautiful terrace by the sea, with a view of the magical Paklinski islands, the breath-taking sunset and some of the largest yachts on the Adriatic.

Perignon Gold and Jeroboam.

Seven fishing boats are in charge of supplying fish and every single day they surprise the restaurant staff with their catch of first- class Adriatic fish. The restaurant also uses lobsters and crab from its own aquarium. Excellent food deserves excellent wine and Gariful’s wine list consists of the best wines from Hvar as well as the best international wines and champagnes, including Dom

Wine has always taken a special part in the people’s lives. The wine list in Gariful is one of the longest in Croatia with respectful 160 labels.

Combining the best wines of Croatian wineries, there is also an extensive list of champagnes, from Jeroboam, Gold Dom Perignon to Dom Perignon Rose.

Prince Harry, Vladimir Klitcko, Giorgio Armani, Roman Abramovič, Tom Cruise, Tarra Reid…. they all enjoyed the Gariful story. The staff considers excellence to be their obligation and they try to give their guests an unforgettable event which is much more than dinner.

In a pleasant and relaxed ambience of the restaurant terrace you will enjoy the exquisite dishes and efficient service of the friendly staff but also the atmosphere of picturesque Hvar harbour with a view of the sunset.

If you are lucky enough to visit Hvar, do not miss the pleasure of gastronomic richness in Gariful.

104

Pijani jastog Drunken Lobster For four persons: 2 kg lobster, 500 g tomatoes, 200 g onion, 2 dl olive oil, 50 g garlic, 3 dl white wine, 20 g parsley, salt, pepper, 0.2 dl Genmorangie Pride cognac, 700 g spaghetti Boil the lobster briefly in sea water and cut it into chunks. Fry the onion in olive oil, add tomatoes, garlic, wine and spices. Let it simmer for 20 minutes, add lobster and cook for another 10 minutes. Add previously cooked spaghetti and cook for another three minutes.

105

PORTO ROSSO 11, 13 Ulica Portorus br.16, Skrivena Luka 020 801261 www.portorus.com, ,

,

30,

12.00 - 23.00,

30,

info@portorus.com 40;

110

07.00 - 01.00

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 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 entire bay.

106

The restaurant’s offer is mainly inspired by Mediterranean cuisine but international dishes are also present as are creations with autochthonous ingredients of other cuisines. Fishermen deliver fresh seafood daily; lamb and goat meat is bred on the island and vegetables are homegrown.

Homemade bread, autochthonous ingredients, mainly autochthonous recipes and manner of preparation with rich offer of Croatian and foreign wines motivate guests to return to this restaurant.

Rezanci s dimljenim dagnjama Ribbon Noodles with Smoked Mussels For 4 persons: 330 g smoked mussels, 4 cloves garlic, small bunch parsley, 1 fresh pepper, cooking cream, white wine, olive oil, 400 g noodles Fry garlic in warm olive oil, add parsley and diced red pepper. Add smoked mussels, simmer and add cooking cream and some white wine. Mix the sauce with ribbon noodles.

107

IVO Ante Starčevića 41, Makarska 021 611257 www.gastronaut.hr ,

,

10 - 24,

10, 70;

30

Restaurant Ivo is located next to the main road that connects the western entry to the city with the city center. The main city beach is five-minute away and the center can be reached in ten minutes.

The restaurant was opened in 1979 and completely renovated in 2007. All these years it has been a popular gastronomic meeting point for domestic and foreign guests.

Long-time staff has contributed to this fact by its special relation with the guests.

The

108

restaurant’s

interior is decorated as a vivacious story with attention to details.

Every day there are two to three ready-made dishes on the menu with an imaginative a la carte menu, too. The offer is based on fresh seafood, meat and homemade cakes. During the autumn, winter and spring there are evening menus for foodies based on seasonal ingredients, depending on the season. There are also various culinary events organized in the restaurant.

The wine list offers carefully selected fifty or so top quality wines, exclusively Croatian.

Sirove strasti Basic Instincts Thinly sliced tuna, octopus and monk-ďŹ sh carpaccio rolled with smoked tuna.

Rocket, radicchio salad with marinated anchovies, shrimps and pine nuts.

Dressing (marinade): balsamic vinegar, garlic, salt, pepper, rosemary and olive oil.

109

VILLA NERETVA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Krvavac 2 - PP.84, Metković 020 672200, 020 672201 020 671199 www.hotel-villa-neretva.com info@hotel-villa-neretva.com ,

30,

09-24,

400;

40

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 make a whole nicely incorporated in 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 Valley, is the winner of prestigious award “Antun Štifanić” for year 2002, the award “Zlatne ruke” (Golden Hands), the award of the association of caterers of Croatia, he also received the award for promotion and contribution to reputation of tourism in DubrovnikNeretva County at home and abroad and the award of municipality Kula Norinska.

The unique experience of sailing through pristine nature in parts of Neretva swamp, in autochthonous 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, 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

110

ambiance 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.”

Torta od jagoda Strawberry Cake 5 eggs, 75 g sugar, 60 g flour, baking powder, 3.3 dl oil, 3.3 dl milk, 1 kg strawberries, 2 spoons red jelly Mix eggs with sugar, add flour, milk, oil and baking powder. Mix well and pour into a round baking dish. Bake for 25 minutes at 180 °C. Put strawberries on baked cake and pour jelly over.

Manzo di Villa Neretva Manzo di Villa Neretva lettuce, rocket salad, lamb’s lettuce, cherry tomatoes, olive oil, vinegar, balsamic vinegar, beefsteak, cheese Grana Padano, salt, pepper Wash salads and dress it. Roast beefsteak until pink. Shred it and serve with salads and shaved Grana Padano cheese.

111

KAPETANOVA KUĆA 96, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Mali Ston, Mali Ston 020 754264, 020 754210 www.ostrea.hr, ,

10,

1,

020 754496

ostrea.info@ostrea.hr 09-24,

40;

40

Mali Ston is a village where the best Croatian oysters are grown. It is famous for the longest defence wall in Europe and for its old salt- making factory. It is only a half-an-hour 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.

Everything the nature gave to this region and the people helped improve can be tasted in

112

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”.

Malostonski biser mora Sea Pearl of Mali Ston For 4 persons: 200 g lemon, 24 fresh oysters Open the oysters with appropriate knife and serve with a lot of lemon.

Krem juha od kamenica Cream of Oyster Soup For 4 persons: 12 fresh oysters, 50 g croutons, olive oil, white pepper, salt, nutmeg, flour, 2 dl cooking cream, 8 dl fish stock, samphire Heat flour in olive oil, add spices, fish stock and cream. Add oyster meat and samphire and serve with croutons.

113

STARI KAPETAN Š. K. Domagoja 8, Orebić 020 714488,

020 713941

www.hoteladriaticorebic.com info@hoteladriaticorebic.com ,

,

30,

7:30-23:00,

30;

45

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 “buzara” style, black risotto and mussels from Mali Ston.

The owner Igor Mikulić is also the chef, assisted by his creative team.

114

“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 him feel at home.

With its autochthonous 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.

Hobotnica na buzaru Octopus “Buzara� Style octopus, olive oil, garlic, dried cherry tomatoes, wine, salt, pepper, stock, polenta Heat olive oil, add garlic, octopus and cherry tomatoes and simmer using the stock and adding wine for about an hour, until tender. Add parsley and season. Serve with polenta.

115

RAGUSA 2 07, 08, 09, 12 Zamenjina 12, Dubrovnik 020 321203,

020 321403

www.ragusa2.com ragusa2.rudenjak@gmail.com 08-24,

110;

80

Restaurant Ragusa 2 is located in the very centre of old Dubrovnik, above Prijeko street (running parallel to Stradun - the main street), in the pedestrian zone. Tradition of this object goes back

to 1929, while the restaurant itself was opened 30 years ago.

It consists of two halls, each with a separate entrance. There are open fireplaces in both halls, walls are covered in art paintings and tables area adorned with candles.

Gastronomic offer is mainly based on local and Mediterranean specialties such as Dubrovački pjat (Dubrovnik Plate) - cold starter - prosciutto, cheese, octopus salad, seasonal vegetables, Dubrovačka rožata (Dubrovnik Crème Caramel), Dubrovačka pašticada (Dubrovnik dish with larded meat), always fresh fish, crab, mussels, grilled dishes, risottos. There are more than 150 sorts of domestic and foreign wines on the wine list. Each guest is offered a free aperitif upon his/her arrival.

116

Dubrovačka rozata Dubrovnik Crème Caramel 10 eggs, 10 tbl spoons sugar, 2 egg yolks, 1 l milk, juice of 1 lemon, vanilla bean Caramelise sugar and let it cool. Mix all the other ingredients and pour oven caramelized sugar.

Crème Caramel is baked immersed in water for 60 minutes at 170 °C.

117

NAUTIKA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Brsalje 3, Dubrovnik 020 442526

020 442525

www.nautikarestaurants.com sales@nautikarestaurants.com ,

12-24,

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 its 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 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.

Rižot od škampa s divljim šparogama i kukama Scampi Risotto with Wild Asparagus and Smilax Sprouts 120 g scampi (shelled), 2 cl olive oil, 100 g asparagus and smilax sprouts, 3 g parsley, 2 g garlic, 70 g rice, 3 cl Pošip wine, 2 dl scampi broth, 10 g Parmesan cheese, 10 g butter, 2 cl cognac, salt, pepper, Fry part or scampi meat in hot oil, add rice and briefly sauté. Add finely chopped garlic and immediately pour some white wine over. When wine evaporates, add some broth and leave to simmer. Add the washed asparagus and smilax sprouts. In the meantime flambé the rest of scampi in another pan and add them to rice. Season with salt, pepper, parsley, butter and Parmesan cheese.

Mix and serve.

118

matusko@net.hr

* više od 300 godina bavljenja vinogradarstvom i vinarstvom * novi obiteljski podrum sagrađen je po uzoru na francuske chato-e * suvremena tehnologija prerade grožđa * zrenje vrhunskih vina u hrastovim bačvicama * vlasnik je dipl. ing. agronomije, enolog, Mato Violić * proizvodnja maslinovog ulja

KLARISA Poljana Paska Miličevića 4, Dubrovnik 020 413100, 020 0

020 413101

www.klarisa-dubrovnik.com info@klarisa.hr ,

,

10-24,

500;

300

In the very heart of Dubrovnik, in the immediate vicinity of Onofrio’s Great Fountain, in ex convent of St. Clara, dating back to 13th century, there is restaurant Klarisa.

Chef Stijepo Cvjetković with his team of cooks insists on the use of exclusively local ingredients.

“The menu consists of the best fish, meat and vegetarian specialties representing Mediterranean cuisine. We are proud of the completed cycle of catch, transport, retail sale (fishing boat, market and fishmonger in Gruž) to restaurant kitchen, with emphasis on Adriatic fish. Daily fresh offer of Adriatic fish and various seafood (mussels, crabs) guarantees ex-

120

treme enjoyment in fish specialties. All ingredients we use come from Dubrovnik-Neretva County. Meat is brought from Slavonian farms (eastern Croatia).

Fruit and vegetables that we use is grown in a farm in Konavlje, in the immediate vicinity of Dubrovnik,” say the hosts.

For dessert, chef Stijepo Svjetković and his team recommend carob cake, a traditional dessert of Dubrovnik area.

Discover the romantic atmosphere and a range of warm tastes that conquered a lot of demanding guests.

Medaljoni od grdobine Monkfish Medallions Monkfish, olive oil, butter, salt, pepper, prosciutto, zucchini, carrot, black pasta Cut two nice medallions of monkfish. Fry them briefly in olive oil and butter, add a pinch of salt and some pepper. Put prosciutto around the medallions and bake for 8 - 10 minutes. Cut zucchini and carrot a la julienne.

Cook black pasta (made with cuttlefish ink) al dente. Serve medallions with pasta and top with vegetables à la julienne.

121

Gorski kotar, Lika, Karlovac and surroundings, Moslavina

Fruits of forests and mountain rivers are the basic determinants of this gastronomic zone. e 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 cover (peka), stuffed veal breast, venison dishes, breaded frog legs or trout prepared in many ways.

In Moslavina region one should de nitely try white polenta with baked cream, grat-

inated beans, corn zlevanka or balzamača (typical dishes made with corn our). A lot of specialties from this region are based on cream and pumpkin. e most famous autochthonous sort of wine is škrlet.

Restaurant Srakovčić from Karlovac offers local gastronomic dishes but also specialties from other regions and creative dishes. e same is true for restaurants DP in Donji Zvečaj, Frankopan in Ogulin and Cocktail in Sisak. Autochthonous specialties are served in Mirni kutak in Otočac, objects of house Žganjer in Karlovac and Ozalj, mostly specialized in preparation of lamb. All year-round restaurant Djed in Hrvatska Kostajnica offers specialties based on chestnut. Hunter’s cuisine is preferred in Bitoraj in Fužine, Lovački rog in Karlovac and Gradina in Josipdol.

123

BITORAJ 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Sveti križ 1, Fužine 051 835019, 051 830005 051835060 www.bitoraj.hr, 20,

07-23,

info@bitoraj.hr 180;

75

Fužine is situated 730 m above the sea level in the south- western part of Gorski Kotar. It is surrounded by picturesque mountains, silence of centenarian coniferous forests and beauty of its lakes. Since its establishment, the village has relied on its good traffic position in vicinity of transit directions- once road Karolina that connected hinterland with the coast, railway and today motorway Zagreb- Rijeka. It is a real pleasure to stay at the sea and spend the night enjoying the mountainous air.

In far 1898 traveller Dragutin Hirc wrote about Fužine and its area: “…There are mountainous ports and fields, meadows of most abundant alpine flowers, there are streams, springs, valleys, fields, there are views that ignite your soul, there are many, many things that resemble a rich suit Fužine wears with pride”.

Family Kauzlarić has continued the tradition of Fužine guest house Neda founded in 1933. In 2007 they completely renovated this historic object and turned it into a high category hotel.

In Bitoraj, besides specialties made of venison and local cuisine, there are also dishes prepared on open fireplace so that the guests may enjoy the preparation of veal, lamb, young boar under iron cover (“peka”), venison, boar and bear steaks, “furman” ribs, beefsteak and new specialty “Mammoth Steak” (T- bone steak) especially prepared.

124

Gulaš od medvjeda s palentom krumpiricom Bear Stew with Potato Polenta 1 kg bear meat, 100 g carrots, 200 g green apples (acid), 700 g onion, 100 g celeriac, laurel leaf (if used), rosemary, 5 tbl spoons pork fat, 5 dl red wine, 100 g forest blueberries, 5 dl stock (bear or beef ), 1 tbl spoon mustard, 1 tbl spoon “ajvar”, salt, ground pepper, chilli peppers, pepper corns, 4 medium size potatoes, 1 tbl spoon butter, 300 g corn polenta flour Marinade: Dice meat and vegetables (carrot, apple, celeriac) and pour 0.3 l red wine over them.

Marinate for 3 days. Sieve meat and vegetables. Fry onion on hot fat with a pinch of salt. When onion turns golden and tender, add blueberries and other spices (after 5 minutes). Add stock while simmering for 2.5 to 3 hours.

Potato Polenta: Peel and dice four potatoes and boil them in 1 l salted water. When almost done, add butter and flour (about 300 g) to achieve polenta thickness. If you like, you can add grated cheese.

125

MIRNI KUTAK 04, 09, 10, 11, 12, 13 Gornja Dubrava 63, Otočac 053 771589,

053 771590

www.hotel-mirni-kutak.hr mirni.kutak@gs.t-com.hr ,

55,

07-23,

180;

80

The town of Otočac is situated on the banks of the river Gacka, one of the most beautiful subterranean rivers in Croatia. You will easily find it travelling from Zagreb to Split or to Plitvice Lakes. It is near Senj (40 km), sanctuary of Virgin Mary in Krasno (25 km), bear haven in Kuterevo (15 km), springs of Gacka river in Sinac and Lešće (15 km).

Walking around Otočac, along Gornja Dubrava Street, at number 63 you will find a family-run restaurant and hotel Mirni kutak. It is frequented by lovers of good cuisine, hunters, fishermen and hungry travellers longing for Gacka specialties that they can enjoy in the pleasant atmosphere of the restaurant with a large summer terrace.

Dishes from the menu sound attractive but even better ones are those recommended by

126

the host, Frano Marković. With his wife, in charge of the kitchen, he will serve you dishes that you would normally have on your family table, such as: veal knuckle with potato halves, sarma (sauerkraut rolls), sautéed sauerkraut with crispy bacon, stuffed Gacka trout, lungs, tripe, beef stew with paprika, hare on the spit, venison stew, venison with gnocchi, wild duck or pheasant (if in hunting season) and many more dishes typical of this area. Before all these delicacies you will be offered homemade plum brandy or dogwood brandy, traditionally offered as welcome drink in this area.

If you think this is too much for you, listen to the host who says: “It is n o sin to eat a lot and get drunk but it is a sin to wish evil to the others. Bon appetite!”

Pileći file punjen ličkim škripavcem i domaćom blitvom Chicken Filet Stuffed with Lika Cheese and Swiss Chard Beat chicken filet and place cheese on one half. Add briefly cooked Swiss chard. “Close” the filet, cover in flour, beaten egg and breadcrumbs and fry in hot oil. Serve with mixed vegetables, potatoes from Lika or other side dish.

Panirane domaće jabuke na posteljici od kiselog mlijeka, prelivene umakom od šumskog voća Baked Home-grown Apples on Buttermilk with Forest Fruit Sauce Slice peeled and pitted apples, roll them in pancake batter and briefly fry in deep fat. For sauce, caramelize sugar on hot pan, add fruit and heat well. Put baked apples in buttermilk and pour the sauce over.

127

FRANKOPAN 08, 09, 10, 11, 12, 13 I. G. Kovačića 1, Ogulin 047 525509,

047 525542

www.hotel-frankopan.hr hotel-frankopan@hotel-frankopan.hr ,

,

40,

06 - 23,

80;

180

Restaurant Frankopan is situated in the hotel of the same name, in the center of the magic 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 ZagrebSplit 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 m2 large and it has kept its authentic 19th century image.

es. The food is based on autochthonous 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.

You can choose your meal from a rich menu of meat, game, vegetarian, fish, pasta or sweet dish-

Kind and professional staff always tries to pleasantly surprise the guests and make their stay in the restaurant an unforgettable experience.

The restaurant also organizes different events such as weddings, private and business celebrations. Their efforts were awarded with high placement in the action Turistički cvijet 2008.

(Tourist Flower 2008).

128

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 various cocktails.

Medvjeđi medaljoni omotani pancetom u umaku od brusnice s okruglicama od kruha Bear Medallions Wrapped in Pancetta in Cranberry Sauce with Bread Dumplings For 4 persons: 800 g bear meat, 100 g pancetta (bacon), salt, pepper, oil, fine flour; cranberry sauce: 3 dl water, 150 g cranberries, a little sugar, red wine bread dumplings: bread, smoked bacon, 2 dl milk, 1 egg, 2 spoons of chopped parsley, 1 onion, salt, pepper, Vegeta Bread dumplings: Dice onion and bacon and fry in some fat. Fry bread, pour milk over it and let it stand. Mix the onion and bacon mixture with the bread. Add salt, pepper, a little Vegeta and flour, egg and finely chopped parsley. If necessary, add some flour or bread crumbs to make it compact. Form round dumplings and boil them for about 10 minutes in boiling water.

Bear medallions wrapped in pancetta: Cut the pancetta in thin stripes and use them to wrap the bear medallions. Season with salt and pepper. Fry the medallions in hot oil until golden brown on both sides. Remove them from the pan and add some flour to the oil, pour red wine and a little water. Add the cranberry sauce.

129

GRADINA 01, 02, 03, 05, 07, 08, 09, 10, 11, 12, 13 Senjska 32, Josipdol 047 581515,

047 801464

www.restoran-gradina.hr info@restoran-gradina.hr ,

,

50,

7-23,

160;

80

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 4 November 1995 and in its 20 years it may boast with numerous awards and acknowledgments for its quality service.

They are also proud of the expertise and permanent education of their employees.

The restaurant’s interior is decorated with artwork of renowned Croatian painters and a display table that may help you choose wine 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 five dif-

130

ferent ways: savoury ones with cheese, vegetables or mushrooms and sweet ones with cranberries, blueberries and walnuts. Autochthonous 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.

Wedding receptions are organized in the restaurant itself. There is a wide range of set menus which are tailored in accordance with the bride and groom’s wishes.

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.

Štrukle s orasima i medom od mente “Štrukle” with Walnuts and Mint Honey 500 g flour, 1 egg, 6 cl oil, 1 teaspoon salt, 500 g cottage cheese, 300 g ground walnuts, 150 g butter, 3 eggs, 5 dl cooking cream, mint honey Prepare dough with flour, egg, oil, a little vinegar and tepid water. Roll it thinly and spread the cheese, egg and walnut mixture on it. Put “štrukle” in a baking pan, pour the cream over them and bake for 10- 15 minutes at 210 degrees C. Take them out of the oven and pour mint honey over them. Sprinkle with chopped walnuts.

131

DJED

.

Put za Djed 1, Hrvatska Kostajnica 044 851561 www.djed.hr info@djed.hr ,

20 ,

50;

150

11:00-22:00

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 Croatian brand.

132

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.

Odrezak Djed Steak “Djed” For 2 persons: 500 g beef rump steak, 100 g sheep cheese, 100 g prosciutto, salt, ground pepper, mustard, oil Season meat with salt, pepper and mustard. Place meat in a dish and completely cover with oil. Let it sit for 24 hours. Before grilling beat meat and put cheese and prosciutto on one half and fold. Seal ends in order to prevent the filling to leak. Grill meat.

Serve with grilled button mushrooms, mixed vegetables sautéed in butter, homemade croquettes or similar.

133

DP

.

02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Donji Zvečaj 41, Donji Zvečaj 047 819100,

047 819115

www.restoran-dp.com, info@restoran-dp.com ,

, 6,30-23,

70,

120;

60

6,30-24

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. 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 facil-

134

ities on the river Mrežnica where the guests can celebrate their birthdays, weddings or other important dates. These are Mrežnička kuća close to the restaurant and the renovated water mill on a little waterfall, down the river from Mrežničk

akuća. 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.

Domaći ravioli punjeni ovčjom skutom sa čipsom od slanine i rukole na umaku od cherry rajčica Homemade Ravioli Filled with Sheep Curd Cheese with Bacon and Rocket Chips on Cherry Tomato Sauce 300 g coarse flour, 50 g butter, 2 eggs, 1 yolk, 200 g sheep curd cheese, 200g bacon, 50 g rocket, 200 g cherry tomatoes, fresh basil, 100 g ghee (clarified butter) Knead the butter, eggs and yolk into compact dough and let it sit for 2 hours. Fill the dough with curd cheese and make ravioli. Cook them in salted water until they come to the surface. Thinly cut the bacon on the machine slicer and toast the slices in the oven until crispy. Roll the rocket in flour and fry in oil. Halve the tomatoes and gently simmer in melted ghee. Add basil.

Serve the ravioli on hot plate and pour the cherry tomato sauce over them. Garnish with toasted bacon and rocket chips.

135

SRAKOVČIĆ 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Perivoj Josipa Vrbanića 8, Karlovac 047 609090,

047 609091

www.hotelkorana.hr info@hotelkorana.hr 80,

08-23,

200;

100

In romantic surrounding of the building which with its plan and construction follows the sanatorium from 19th century there is located hotel Korana Srakovčić of family Srakovčić. This small family-run four star hotel has an exclusive offer. It attracts your attention as you approach it, due to its interesting façade and hundred-year old park.

Its interior is richly decorated in common rooms and in bedrooms, i.e. suites. Carefully selected furniture and décor, contemporary appointed rooms with air conditioners, internet connection, satellite TV, safe and similar are at your disposal.

In 15 double rooms and three executive suites with a view on Korana river and the park the guests wake up with a view on the swans. After

136

breakfast they can go for a bike or boat ride, organized hunting, fishing, rafting, golf, riding, paintball, jogging, tennis or just for a romantic walk by Korana river. In the afternoon they can relax in the wellness centre with Finnish sauna and professional massage. After that they can have an aperitif in their suite, watch the sunset and final, enjoy the delicacies in the restaurant.

The restaurant offers family or intimate celebrations accompanied by discreet music and with fish and meat specialties, venison, seasonal offer of mushrooms, wild asparagus, truffles, vegetarian dishes...

Some of the specialties are: venison in dark beer, Korana Waves, quails in white grapes, turkey symphony, pork sirloin stuffed with prunes and ostrich in sherry. Many sweet delicacies from proper patisserie with a selection of Croatian and imported cheeses accompanied with a good cognac, porto or maybe cigar seem like a perfect conclusion of the meal. The wine selection offers Croatian wines from different regions and wines from Slovenia, Italy, Australia, Chile, America and France.

Pastrva Trout For 4 persons: 4 large trout, 800 g mixed vegetables, salt, oil, herbs, butter Clean trout, wash and dry them, add salt. Grill them. Pour hot oil with herbs on trout during grilling. Cut vegetables in various shapes, add a pinch of salt and boil them. Season with butter.

Čokoladna torta Chocolate Cake For 4 persons: 3 eggs, 90 g sugar, 80 g flour, 30 g cocoa, 100 g chocolate, 30 g margarine, 2.5 dl milk, rum Mix 2 eggs, flour, sugar and cocoa into a sponge and bake it in the oven.

When it cools down, cut it horizontally in three layers.

Cook filling from egg, flour, cocoa, chocolate and milk.

When it cools down, mix it with margarine. Soak sponge with diluted rum and spread filling.

Glaze the cake with chocolate.

137

LOVAČKI ROG 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Zagrebačka 146, Karlovac 047 637675,

047 601888

www.lovacki-rog.hr restoran@lovacki-rog.hr ,

100,

10-23,

180;

80

Restaurant Lovački rog, is a part of catering trade “Petrić restorani”. It is situated in the nature, surrounded by oak forest that is enchanting in all seasons. You can reach it by Zagrebačka cesta, only 2 km from toll points in Karlovac.

“Quality at affordable prices” is the motto of the hosts. They try to offer their guests quality and professionalism. The offer is varied - from veal, venison, fish all the way to desserts. Kitchen operates in accordance with HACCP system. Quality food is accompanied by adequate wines.

138

There are four separate halls in the restaurant, all appropriate for various celebrations and gastronomic gatherings (from 40 to 260 persons).

Between the forest and the restaurant there is a large lawn with a fountain creating a special atmosphere. Restaurant also offers organization of weddings in the open with welcome cocktails, cutting of cake under the stars, all taken care by kind restaurant staff. The restaurant is also proud of its catering services.

Marinirani file s trsja i domaći njoki Marinated Filet from Vine and Homemade Gnocchi 150 g pork filet, 60 g red grapes, 60 g parsley root, carrot, 20 g celeriac, 1 dl white wine, 2 tbl spoons pork fat, 1 tbl spoon mixed spices, salt, pepper.

Fry marinated filet in pork fat on both sides. Add sliced root vegetables, season and simmer at moderate heat, adding some water. Add wine and blend the sauce. Put grape berries briefly in hot fat and add them to the sauce. Boil briefly and pour over the filet. Serve with homemade gnocchi.

139

ŽGANJER 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Jaškovo 51, Ozalj 047 751200,

047 751 007

www.restoran-zganjer.hr info@restoran-zganjer.hr ,

,

80,

08-22,

300;

20

...Close enough to be easily reached and far enough to forget everyday worries and city rush...

lot of love and care. Strudel is prepared following the recipe of grandma Dora.

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.

Lamb brought from the island of Pag and Krk is prepared on the spit, over beech wood. Meat is processed in proper modern meat processing plant of 1st category, according to EU standards.

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 interesting wine - Gramusch, a unique combination created in family Žabčić’s cellar.

When preparing food, the most important thing are fresh ingredients produced by local farmers. Tradition is reflected in preparation of traditional dishes. Homemade specialties such as brad and rolls, lamb pate or grilled liver with fresh cheese are worth trying. Pork specialties like sausages, ham and bacon are inevitable. With their smell, look and taste each cake, “”gibanica” (traditional cottage cheese specialty) or “pogača” (round bread) show they are a real traditional treat, handmade from natural ingredients, with a

140

Within the restaurant there is hostel Ozalj with cosy family atmosphere of rural times. Room names remind of heritage from Ozalj area: Jalba, Munjara and Lopoči.

Visit the destination “Green Heart of Croatia” Karlovac, Ozalj and Ribnik, a source of unique experience… Wine tastings, fishing and hunting, active vacations (rafting, cycling, Nordic walking…), gastronomic workshops, picnics, magical Old Town Ozalj, secretive Karlovac Dubovac, hydro plant “Munjara”, monastery Svetice… visit the raw touristic diamond of Croatia and take a part of that magic with you.

Torta Katarina Zrinski Katarina Zrinski Cake With its sophisticated taste full of amazing complexity, 12- layer Katarina Zrinski cake is a combination of selected ingredients of baroque desserts of noble family Zrinski from Ozalj. It was perceived by Mrs. Zdenka Stupić, a connoisseur of Ozalj history and culture. A homage to gastronomy of 17th century prepared in magic Old Town Ozalj. Cake Katarina Zrinski, with its 30 ingredients and its baroque image is unique even compared with today’s trends. It boldly combines ingredients such as blueberries, raisins and pimento.

Kolaž davnih ozaljskih okusa Collage of Ancient Ozalj Tastes Create your own collage out of unusual combination. Cake Katarina Zrinski with a glass of golden sparkling drop will make any solemn moment even more solemn. “Accompanied by a carefully selected digestive it will be a perfect conclusion of a business meeting and a beginning of a new business cooperation.

Accompanied by hot tea it is a perfect excuse for relaxing encounter with friends”, say the hosts.

141

COCKTAIL 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Dr. Ante Starčevića 27, Sisak 044 549137,

044 549137

www.cocktail.hr cocktail@cocktail.hr ,

,

100;

50

10-22; SUB 12-22; NED: 12-17

Small towns acquire charm and affection by their interesting achievements which permanently mark them attracting 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.

each guest.

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.

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

The restaurant terrace has a small park with a fountain. The atmosphere is relaxing and the staff has always practised individual approach to

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

142

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.

143

Zagreb and surroundings

In Zagreb, just like in any capital city, 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 Old Cookbooks. Exotic specialties are featured in Takenoko, Bon appetit designed the smart food offer, Zinfandel follows trends of world gastronomy in exclusive atmosphere of Hotel Esplanade. Boban’s and Agava’s offer is inspired by Italian cuisine. Steak house Opatija is known for originally prepared steaks, Mademoiselle builds its image on seasonal specialties of various cuisines, Tač is proud of its own home-grown produce.

In Vinodol and Okrugljak there are dishes from Zagorje and Gorski Kotar. In homelike atmosphere of Dva goluba and Stari -

jaker 900 you can enjoy Zagorje specialties and in Zelendvor in those prepared on the spit, grill or under the iron cover (“peka”).

In Zagreb you can nd wines from all regions. Autochthonous sorts are kraljevina and portugizac. From nearby vineyards we recommend the autochthonous sorts: pinot blanc with ne freshwater and sea sh, Graševina with cold cuts, spicier and fatter dishes made with white meat and freshwater sh 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 sh. As for dishes made of dark meat, you can try pinot noir or feel the spirit of Zagreb in portugizac.

145

STARI FIJAKER 900 98, 01, 05, 12, 13 Mesnička 6, Zagreb 01 4833829,

01 4831236

www.starifijaker.hr info@starifijaker.hr ,

,

11-23,

124

Mesnička Street is the street that used to have city fortifications, urban houses and palaces. It connects upper and lower city. This is the place where there was the city gate-mitnica-entrance to the city, the so called Mesnička vrata with the chapel of St. John. It was in this street that the famous Croatian novelist August Šenoa lived and died. Another Croatian author, Tituš Brezovački also found his peace in this street. The street always offered food and rinks for tired travellers and guests.

The renovation and running of Stari Fijaker 900 was done by family Juras with their 14 employees.

In the cosy atmosphere you will be welcome by friendly staff. They will offer you specialties form Zagreb and Zagorje area. The hosts are proud to say their food is prepared in the old-fashioned way, just like at home. Their meat and “mlinci” (special pasta served with roast meat), štrukli (local specialty with cottage cheese), dumplings, noodles, strudels, gibanica (another specialty with cottage cheese and filo pastry) are all of excellent quality.

“Our permanent offer is Zagorje turkey with “mlinci”, boiled pork knuckle, beer sausage, “fijaker” goulash, roast veal, homemade blood sausages (in autumn and winter), venison stew, venison medallions, tripe, Zagorje soup, various steaks, “štrukle” and strudels”, say the hosts.

Stari Fijaker 900 is the first Croatian restaurant with the sign of special standard “Autochthonous Croatian Cuisine”.

Popečci “Popečci” 180 g pork, 30 g ham, 30 g cheese, half an egg, 20 g flour, 1.5 dl oil, 1 dl button mushroom sauce, 200 g potato dumplings as side dish Beat pork or veal escalope, fill with ham and cheese and roll in flour and egg. Fry in deep fat.

Serve with mushroom sauce and dumplings.

Mushroom sauce: Fry chopped onion until golden. Add sliced button mushrooms, simmer until mushrooms are tender. Add a little flour and red paprika. Add water and “ajvar” (traditional paste made of pepper and aubergine), salt, “vegeta”, pepper, chilli pepper and chopped parsley. Thicken with sour cream.

146

www.galic-vina.hr info@galic-vina.hr

STARI PUNTIJAR 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Gračanska cesta 65, Zagreb 01 4675600, ,

,

50,

01 4675500 hotelpuntijar.com

restoran@hotelpuntijar.com 12-24 PET-SUB: 12-24,

100;

70

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.

čanski” 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 grilled bear meat and other specialties made according to old recipes. Two horses and cooperation with equestrian club guarantee the guests to have some fun.

At the beginning of 1999 the restaurant was completely refurbished and in 2004 it was extended. Wine list with about a hundred sorts of wines is given the same attention as preparation of each homemade specialty or venison dishes.

Since after the renovation the old restaurant hall remained vacant, Mr. Zlatko Puntijar started a unique museum of old cookbooks that were either printed or used in our region.

The restaurant has a special section for wine 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, “gra-

148

The museum also holds various cooking utensils used in Puntijar. There is a large selection of cereals and spices. 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 vici-

nity of the restaurant there is also hotel Puntijar.

There are 34 well- appointed spacious rooms in the hotel, including two junior suites and a royal suit, 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.

Vegetarijanska salata Vegetarian Salad 4 large tomatoes, 100 g carrots, 100 g zucchini, 50 g celeriac, salt, pepper, balsamic vinegar and olive oil Remove pulp from tomatoes and add it to carrot, celeriac and zucchini. Dress and mix well. Serve salad in tomatoes.

149

STEAK HOUSE OPATIJA 13 Bukovačka cesta 160 b, Zagreb 01 2445266,

01 2301300

www.steakhouseopatija.hr mmatic2@net.hr ,

35,

11-24, PON

130;

Restaurant Steak House Opatija is situated near Maksimir Forest, in a posh city area. The restaurant is proud of its delicacies with the aroma of far Argentinian pampas-its steaks. The word steak comes from old Indian word steik which means roast and it describes a quality cut of beef. Steaks are usually cut vertically to the muscle tissue which emphasizes its tenderness and mild taste.

With a twenty-year-long experience of running a steak house in Germany, in 1998 the owners opened the first specialized house in which for the first time Zagreb gourmets could enjoy

skilfully prepared meat, customary to steak houses in America and Argentina. The preparation starts with maturing. Best meat cuts are smoked with specific coal in a chamber. It gives the meat a special aroma which is only one of the secrets of this delicacy recommended by the staff of the restaurant.

The restaurant is suitable for all kinds of events, from family gatherings and business lunches and dinners to birthday parties, christenings, graduations and smaller weddings.

Pfeffersteak Pfeffersteak (Pepper Steak) Beef sirloin steak, dark stock made with bones and root vegetables, green pepper in brine, red wine, cognac, mustard, salt Choose the best cut of meat- the most tender part of sirloin Find out beforehand what the guests’ preferences are, whether they want their steak rare, medium or well done. Grill meat on wood charcoal at high temperature.

Dress meat with a sauce made of all the other ingredients.

150

TAČ Vrhovac 140, Zagreb 01 3776757, 0915308300 01 3776012 www.restac.hr info@restac.hr 12-24, PON

Restaurant Tač is situated in Vrhovec no. 140. It is practically the top of the hill turned to Sljeme and is therefore considered as one of “podsljemenski” restaurants.

meat of autochthonous Istrian ox “boškarin”, olive oil, Dalmatian cured meats, “kulen” - paprika flavoured salami, venison sausages and other specialties on the restaurant’s menu.

The restaurant is run by family Miletić-TihomirTač, his wife Vesna and their sons. They share a common passion generated from catering and hospitality. Mrs. Vesna is in charge of the interior decoration, selection of menus and welcoming guests. Complete procurement of ingredients and drinks is organized by the husband. It should be said that the restaurant cooperates with several excellent subcontractors, farmers from Istria, Slavonia, Lika and Southern Dalmatia so that, depending on the season, you can find Istrian wild asparagus, truffles, wild rocket salad,

If we want to define the cuisine of restaurant Tač, it would be Istrian and continental Croatian cuisine with influence of other culinary cultures forming the past and present of this region.

Desserts are very important in Tač. There are several kinds of cake and homemade pies on the menu. One of the most important ones is cake “Tač” made with toasted almonds, croquant and chocolate. Tradition of Zagorje “štrukli” is also appreciated, made with cottage cheese and fruit strudel, depending on the season.

However, something that differs Tač from other restaurants is the fact that in the winter kitchen, below the restaurant, homemade jams, sauerkraut, ajvar-traditional red pepper sauce, sour cherry and blueberry liqueur are made.

In summer, guests can take advantage of the beautiful terrace where there is always a light breeze making the stay even more pleasant.

152

Carpaccio od boškarina Boškarin (traditional Istrian ox) Carpaccio Boškarin beef, cheese Grana Padano, capers, extra virgin olive oil, balsamic vinegar, lamb’s lettuce, red radicchio Gently freeze meat in order to be able to cut it extra thinly. Season meat with olive oil and balsamic vinegar. Add pepper, salt and serve on a layer of lamb’s lettuce and red radicchio. Sprinkle with thin slices of Grana Padano and capers.

Carpaccio - a dish of thinly sliced and seasoned raw meat or fish is a relatively new specialty that got its name after the Venetian painter Vittorio Carpaccio in 1950.

153

TAKENOKO 03, 04, 06, 07, 08, 09, 10, 11, 12, 13 Nova Ves 17, Zagreb 01 4860530,

01 4860531

www.takenoko.hr japanski.restaurant@takenoko.hr ,

6,

12-01 NED: 12-18,

70

In the vicinity of the greenest part of TkalÄ?ićeva Street in Zagreb and Kaptol Center, there is the Japanese restaurant Takenoko.

of types of sushi, there are numerous Japanese specialities served. All food is prepared before the guest.

Top quality Japanese cuisine, fusion style, amazes gourmets who prefer delicacies prepared in Asian wok or grilled on the plate. With a couple

The restaurant is decorated in minimalistic style.

Hot tuna roll Tuna, sambal oelek, cucumber, mayonnaise, avocado, cress, soya paper

Sake Oyako Maki Salmon with ginger

Age - Ebi Nitsume sauce, fried shrimps, cucumber, mayonnaise salad

154

Your indispensable compass to Croatian gastronomy!

Publisher information and contact: www.gastronaut.hr gastronaut@gastronaut.hr +385 (0)51 718919

VINODOL 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 06, 07, 08, 09, 10, 11, 12, 13 Nikole Tesle 10, Zagreb 01 4811427,

01 4811443

www.vinodol-zg.hr vinodol@vinodol-zg.hr ,

10-24,

180;

100

Restaurant Vinodol is located in the city center, in Teslina Street, i.e. the old Nikolićeva Street. This is a privilege but also an obligation. As Nikolićeva Street got its name after dr Vladimir Nikolić, the great county prefect of Modruško-riječka County and Croatian vice-governor, restaurant Vinodol got its name after the birth place of baroness Vera Nikolić, his daughter and great painter who spent the largest part of her life in Prekrižje, in the vineyards, and the villa that was torn down and where President’s palace was built later on.

The renowned painter dressed highly practically and only a detail like her special ring or ivory medallion hanging on a thick chain would suggest her fineness acquired through education, upbringing and travel. She was authentic and remarkable. And these exact words can also be

used to describe the cuisine of Vinodol jointly run

by Andreja and Dražen Boban.

When they took the restaurant over they took over the care for heritage of Croatian cuisine, continental and Mediterranean, solid and unspoilt.

Tastes of that cuisine were even more clarified and sharpened. Guests are offered food accompanied with fine wines so that the dishes and drinks make a stylistic harmony of various dancing figures presented by well-educated waiters.

However, aware that there is no break in this job and that the guests do not want to repeat their experience but widen their horizons, the owners turned their kitchen into a certain little school in which recipes are read, food is cooked, tasted, time is spent chatting, all with help of the chef/ consultant Mario Čepek.

And so, little by little, in Vinodol of our childhood, where we used to be taken by our grandparents, then parents, a new Vinodol is born, a restaurant for more demanding palates that had already tried many different cuisines. New combinations of ingredients are prepared in new and unexpected ways forming new tradition and new heritage.

156

Salata s kozicama Shrimp Salad For 4 persons: 320 g different salads - radicchio, crystal salad, rocket, rapunzel, tomato, 360 g shelled shrimp, 100 ml olive oil, 50 ml white wine, 2 cloves garlic, salt, pepper Clean salad and cut to acceptable pieces, season and place on a plate.

Fry shrimps in hot oil, salt, add slices of garlic and some wine. When wine evaporates, set shrimps on salad and decorate with toasted bread and diced tomatoes.

157

ZELEN DVOR 98, 99, 00, 03, 08, 11 Samoborska 170, Zagreb-Susedgrad 01 3496803,

01 3496803

www.zelendvor.com zelendvor@zelendvor.com ,

,

50,

10-24,

200;

25

History and location of restaurant Zelen Dvor on gastronomic map of Zagreb and its surroundings goes back to 1937 when there was an inn at the location of today’s restaurant. It built its image on the grounds of fine quality and discretion.

With time, the restaurant expanded but nevertheless it did not lose its charm of the old Croatian domestic cuisine.

158

Zelen Dvor strongly relies on its offer of grilled meat, autochthonous Cres lamb and extraordinary veal baked under an iron lid (“pod pekom”).

Grilled meat, meat on the spit and under the iron lid (“pod pekom”) and quality white fish are the pride of the restaurant. Specialties are accompanied by an appropriate range of drinks. The restaurant often organizes family gatherings, celebrations, birthdays, weddings and other events.

Filet grdobine u bijelom vinu Monkfish Filet in White Wine Monkfish filet, salt, flour, white wine, fish stock, potatoes, parsley, pepper Gently beat the fish filet. Salt it and roll in flour and then fry on both sides over low heat. Pour wine and stock. Add boiled salted potatoes and cook until sauce has reduced. Sprinkle with chopped parsley and pepper before serving.

159

ZINFANDEL’S 95, 96, 97, 98, 99, 00, 01, 08, 12, 13 Mihanovićeva 1, Zagreb 01 4566644, 01 4566666

014566050

www.esplanade.hr zinfandels@esplanade.hr ,

,

30,

06-23,

96;

350

Unique atmosphere, impeccable but relaxed service and creative enchanting tastes perfectly describe restaurant Zinfandel’s. Refined elegance and cuisine which combines fresh local ingredients and tastes from all over the world promises top gastronomic pleasure in the heart of Zagreb.

Imaginative and really unusual menu composed by expert, experienced, young and lovely chef Ana Grgić and her team offers a combination of witty interpretations of Croatian traditional cuisine and creative tastes with refreshing dose of humour and positive energy. Personalized refreshed a la carte menu which changes its offer according to the season, besides tasty cold and hot appetizers, soups, fish and meat spe-

cialties offers renowned Esplanade “štrukle” (cottage cheese rolls). Some classics, like beefsteak tartar, Caesar salad are always on the menu, being prepared by skilful staff before the guests.

To complete the experience, first Croatian sommelier Ivan Šneler chooses noble tastes of top vineyards from Croatia and abroad. Carefully composed wine list contains a lot of bottled wines and champagnes, usually served per glass.

Gastronomic story is rounded up with irresistible desserts prepared by several-time champion pastry chef Mirjana Špoljar. Inviting warm liquid chocolate cake cannot be missed.

In restaurant Zinfandel’s every guest can choose food according to their dietary habits.

There are gluten-free dishes, vegetarian dishes, dishes prepared according to the strict Halal standards.

With refined elegance, impressive ambiance, fine delicacies and impeccable service, Zinfandel’s is a pioneer of world trends, offering a possibility to go through the seasonal menus on your iPad device looking at realistic photos of dishes. The menus can easily be downloaded for free to your iPad and iPhone devices.

Besides lunch and dinner menus, Zinfandel’s also offers a lavish buffet and a la carte breakfast, business and Sunday lunch and possibility to organize various celebrations and events, at reasonable prices.

Innovative cuisine in pleasant ambiance includes the view of legendary Oleander Terrace and possibility to dine in the open.

160

Lagano pečena žutorepa tuna Slowly Baked Yellowfin Tuna 800 g tuna filet, thyme, salt, pepper, olive oil Slice tuna in 4 equal slices, salt and pepper. Marinate tuna with thyme and olive oil. Grill on hot pan on both sides, it should remain medium rare, i.e. pink in the middle.

Topla salata od plavog krumpira Warm Blue Potato Salad 500 g blue potatoes, 50 g butter, salt, pepper, lower part of leek Wash potatoes and boil them in salted water. Peel them, dice them and sauté in butter. Season them. Wash leek, cut in 4 cm long pieces, briefly boil in salted water and cool immediately in freezing cold water. Remove each layer of leek so that we obtain 8 nice “cannelloni”. Fill them with potatoes and heat well before serving.

Pire od žute mrkve Yellow Carrot Puree 400 g yellow carrot, 2 dl cooking cream, 100 g butter, salt, pepper Boil carrots in salted water, sieve. Add cream and briefly cook. Blend in order to make puree, add butter and pepper.

Krema od plavog krumpira Blue Potato Cream 200 g blue potatoes, 1 dl cooking cream, 50 g butter, salt, pepper Boil peeled potatoes in salted water. Sieve them. Add cream and cook briefly. Blend and add butter and pepper. Decorate with young pea sprouts.

161

DVA GOLUBA 95, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Maksimirska 7, Zagreb 01 2328950, 01 2313508 01 2313508 ,

,

140;

13,

09 - 23

120

In Zagreb, very close to Kvaternikov Square, on the way to Maksimir, there is the restaurant Dva goluba. It has been founded in 1935, ten years before the tram form Maksimir to Dubrava even started its first journey. It is owned by company Ivoč d.o.o. from Zagreb. The restaurant is run and owned by Ivan Čuljak.

It is decorated in Prigorsko-šestinski style which gives it a traditional touch in the middle of urbanization which by its modernity ruins the warmth of old Zagreb restaurants.

Typically, part of the restaurant is a winter terrace in the shade of an old chestnut tree. It

162

all seems like it is not in the city center but somewhere in a peaceful village.

Exhibitions and literary evenings are organized in the restaurant so besides the gastronomic sensations there are also cultural events.

Chef Stjepan Trputec has worked in this restaurant for a number of years and he takes care of the rich menu with traditional and international dishes. Restaurant specialties are meat from the grill and lamb or pork from the spit. The grill is open so the guests can enjoy the warmth of the fire and watch the process of food preparation.

Teletina ispod peke Veal under “Peka” (iron cover) 3.5 kg vela with bones or 2.5 boned veal, 300 g oil or fat, 2 kg potatoes, 60 g fresh tomatoes peppers - eggplant, salt, Vegeta, red paprika Halve the potatoes and place them in a round deep platter. Season with a little Vegeta and red paprika. Add fresh vegetables. Mix well and put the meat seasoned with salt on potatoes and vegetables. Light the fire, let it burn vividly and move away the live coal. Use a mat, place the platter with meat and vegetables on it and cover with “peka” (iron cover). Cover with live coal and roast for two to two and a half hours.

163

BON APPETIT

Selected wines, relaxing atmosphere and one of the best views of Zagreb make the experience memorable.

12, 13 Heinzelova 62 a, Zagreb 01 6387802, 01 6387803

01 6387801

www.bonappetit.hr bonappetit@emporion.hr ,

200,

08 - 22, NED,

Lacković who will gladly fulfil each guest’s gastronomic wish.

180;

50

In Bon Appetit you can taste Smart Food, a carefully designed new concept of nutrition adjusted to contemporary man. Smart Food is a nutritionally adjusted to metabolism, it encourages positive body processes and contribute to general good health.

It emerged by combining science of nutrition with knowledge of ingredients, combining different ingredients and creating new dishes.

Restaurant Bon Appetit will cheer you up with its pleasant, air-conditioned and spacious ambience and panoramic view of the whole city. It is situated in the Emporion Center building, in the heart of Zagreb. It consists of a lounge bar, restaurant and spacious terrace. Creative specialty preparation is in charge of gastronomic master Berislav

Restaurant’s capacity is 180 persons, you can celebrate special events there and the staff will do their best to offer a dose of intimacy and special atmosphere on the day you want to remember forever. The restaurant and the bar are open from 8:00 am to 10:00 pm, lunch is served between 11:00 am and 3:00 pm; the a la carte restaurant works from 12:00 am to 10:00 pm.

Tagliatelle od rogača s kozicama i motarom Carob Tagliatelle (Ribbon Noodles) with Shrimps and Samphire For 4 persons: 150 g coarse flour, 50 g ground carob, 3 eggs, 200 g shrimps, 100 g samphire, 150 g cherry tomatoes, 1 dl olive oil, 2 dl fish stock, salt and pepper Make dough with flour, carob and eggs. Roll thinly and cut into wide ribbon noodles. Boil them in hot water.

Fry shrimps in hot olive oil, add briefly boiled samphire, fish stock and chopped cherry tomatoes.

Add boiled noodles, a pinch of salt and pepper and serve.

164

BOBAN 97, 99, 00, 01, 02, 03, 04, 05, 07, 08, 09, 10, 11, 12, 13 Gajeva 9, Zagreb 01 4811549,

01 4921680

www.boban.hr restoran.boban@gmail.com ,

140;

100

11-23; PET-SUB: 11-24; NED: 12-23,

,

In the very centre of the city of Zagreb, in the immediate vicinity of the main square Trg Bana Jelačića, there is restaurant Boban.

The restaurant offers specialties of Italian and Mediterranean cuisine. Along a number of homemade pasta and gnocchi, which represent the basis of restaurant’s offer, there are also meat and fish dishes, particularly specialties with matured meat. The restaurant specialties are Rustica (roast beef steak chunks with roast potatoes on rocket salad, radicchio and cherry tomatoes), Tagliatelle

166

vitello (homemade ribbon noodles with veal, white wine and sage) and Tagliata with rocket salad and Grana Padano cheese. The restaurant serves homemade bread, focaccias, and ciabattas.

Wine list comprises about 120 sorts of wine from all around the world, many of which you can enjoy per glass.

After renovation the restaurant capacity is increased to basement (90 seats) and ground floor hall (50 seats). There are two terraces, the street one and the garden one with 50 seat capacity.

Tagliata s rukolom i Grana Padanom Rustica Roast beef steak chunks with roast potatoes on rocket salad, radicchio and cherry tomatoes

Tagliata with Rocket Salad and Grana Padano Cheese

Tagliatelle vitello Homemade ribbon noodles with veal, white wine and sage

ﾄ経koladni fondant sa sladoledom Chocolate Fondant with Icecream

167

AGAVA Tkalčićeva 39, Zagreb 01 4829826 www.restaurant-agava.hr info@restaurant-agava.hr 09-23,

50;

60

Winter is special, you can enjoy the candlelit evenings or come for lunch and through large windows watch Tkalčićeva Street - maybe the most picturesque street in the city hiding many anecdotes. In Medieval times this street was full of mills as the ones in Paris in the 19th century. Did you know it was built on a creek?

When the weather gets warmer, the restaurant’s terrace unveils its full charm.

Restaurant Agava is a quiet, subtle place almost hidden in the heart of Zagreb. Here, fine dining meets the relaxed atmosphere. Colours, music and delicacies tend to complement each other.

TEL: +385 51 261366 GSM: +385 98 9812483; +385 91 1010925 www.rinogropuzzo.hr | rino@rinogropuzzo.hr

In 2005 the restaurant was opened by Belizar Miloš (co- owner) and Darko Lugarić (sommelier).

“There are no clocks here and no stress here, you enter a small world resembling more an Umbrian trattoria than a classic restaurant, in the city center. It was our motto”, say the owners.

OKRUGLJAK 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Mlinovi 28, Zagreb 01 4674112, 01 4767111 www.okrugljak.hr, ,

120,

11-01,

01 4674118

okrugljak@okrugljak.hr 350;

200

and extensive list of interesting guests contribute to the above.

There is always good atmosphere here, in its interior dominated by peculiar Šestine touch.

Okrugljak is probably one of the most “Zagreb- like” restaurants in the northern part of Croatia. On the gastronomic and traditional menu of the city of Zagreb, Okrugljak is definitely a name that has equally surprised people from Zagreb and their guests with its top offer and high standards but also with cultural and sociological aspects linked to this restaurant with a hundred- year- long tradition. Numerous awards

Enjoying top quality service of friendly staff, in Okrugljak you can try various expertly prepared traditional dishes. The menu often changes to accommodate fresh seasonal ingredients.

Wine list is extensive and carefully created with more than four hundred domestic and foreign labels, some of which are very old wines. The list is continuously restocked.

The restaurant’s offer is enriched with children’s playground built in accordance with European standards and a carwash.

Zapečene zagorske štrukle Baked Zagorje Štrukli For 4 persons: 400 g flour, 1 egg, 20 g butter, 0.1 dl oil, salt; filling: 500 g fresh cottage cheese, 4 eggs, 5 g salt, 5 dl cooking cream Sieve flour, form a mould and make a hole in it. Add eggs and cooled melted butter. Knead dough until bubbles appear. Spread oil over dough and cover with damp kitchen cloth. After 20 minutes start working the dough with your hands to make it thin. The thinner we manage to make it, the tastier “štrukli” will be. Add eggs and salt to cheese and mix well. Spread the mixture evenly on dough and roll. Use a plate to cut the roll in 8 pieces. Cook “štrukli” in boiling salty water for 10 minutes.

Put them in heat resistant dish, cover with cream and bake for 15 minutes at 220 °C until golden.

Preparation time is 60 minutes.

170

MADEMOISELLE 13 Radnička 80, Zagreb 01 6187827, 01 98417563 mademoiselle-perla.com mademoisellezagreb@gmail.com ,

,

50,

10-22,

80;

40

With impressive ambience resembling trendy world restaurants, in the heart of business zone “Zagreb Tower” there is restaurant Mademoiselle.

Modern space with top quality service radiates warmth and cosiness, through carefully selected details and care for each guest.

Daily offer is based on traditional Croatian cuisine while in the evening it changes to international and domestic cuisine, with a touch of world

trends.

“Our goal is to serve fresh and seasonal food prepared following renowned recipes of our chefs. Taste the combination of various cultures and cuisines where innovative decorations of dishes will whet your appetite and the taste will fulfil your expectations. For you we organize all events from business dinners, graduations, family celebrations (weddings, christenings, first communions…)”, says the staff.

Zelene tagliatelle s lososom, lignjama i kozicama Green Tagliatelle with Salmon, Squids and Shrimps For 4 persons: 350 g green tagliatelle (ribbon noodles), 1 onion, 2 cloves garlic, 1 fresh red pepper, 1 large zucchini, 2 dl fish stock, 1 dl white wine, 2 dl cooking cream, 180 g shrimps, 150 g squid, 150 g smoked salmon, salt, pepper, Mediterranean herbs, olive oil Chop onion and fry it in olive oil, add garlic, shredded pepper and zucchini. Add squid and shrimps and some white wine. When the liquid evaporates, add fish stock and cream. Season. Add salmon immediately before serving the dish. Boil pasta in hot salted water. Mix with sauce.

172

173

Zagorje, Međimurje, Podravina

Memories of noble feasts in these regions have re ected in contemporary specialties, mainly meat dishes of complicated preparation. As far as cold starters are concerned, you should de nitely 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 sauerkraut, sarma (sauerkraut 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 llings, “bregova” pie or Croatian pancakes.

For aperitif we suggest sparkling wine Petrač Brut and Petrač Rose. e most popular white wines are graševina and Rhine

Riesling and then chardonnay, sauvignon, pinot grigio and traminer. Red ones include pinot noir and portugizac. You should try Karizma cuvee Petrač - a coupage of cabernet sauvignon and merlot. 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 and Međimurski dvori near Čakovec excel in autochthonous ambience and a wide range of regional specialties.

Besides offering homemade specialties, in Vuglec breg you can enjoy sparkling wines and wines from their winery which is right next to the restaurant. Specialties are matched well with wine in Dvorac Terbotz.

Palatin in Varaždin combines its dishes with tales from history. Podravina specialties can be tasted in Koprivnica, in Podravska klet and Kraluš and Varaždin specialties are great in Varaždin. Zlatne gorice in Gornji Kneginec, Mamica in Nedelišće and Barok in Čakovec offer homemade specialties, in Villa Magdalena they follow new world trends and in Klas in Koprivnica they prepare dishes with nettle.

175

VILLA ZELENJAK-VENTEK 95, 01, 04, 05, 06, 07, 09, 10, 11, 12, 13 Risvica 1, Risvica 049 550747,

049 550221

www.zelenjak.com zelenjak@zelenjak.com ,

60,

08-22,

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 protected natural area with a lot of visitors enjoying the birds singing and walking on carefully arranged paths that lead to the ruins of old town

176

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.

Jelenji file u umaku od šumskog voća s njokima od krumpira prelivenim prezlima Venison Filet in Forest Fruits Sauce with Potato Dumplings Covered with Breadcrumbs Venison filet cut in medallions, forest fruits, beef stock, spices Grill the salted venison filet, cut in medallions. Add forest fruit to melted butter, let it boil and add beef stock. Cook until thick. Pour sauce over filet.

Serve with homemade potato dumplings covered in breadcrumbs.

177

VUGLEC BREG 10, 12, 13 Škarićevo 151, Krapina 049 345015,

049 345032

www.vuglec-breg.hr, info@vuglec-breg.hr 80,

7 - 22,

80;

80

Restaurant Vuglec Breg is situated in the village of Škarićevo, in vicinity of the town of Krapina, on a beautiful Zagorje hill above Krapinske Toplice.

The restaurant with summer terrace and gazebo is in a beautiful surrounding of a small touristic village and vineyard with rich and varied offer of accommodation, sports and recreational facilities as well as wines and sparkling wines form proper production.

cial pasta-like side dish), veal, pork and venison, zagorski “štrukli” (local specialty made with cottage cheese), homemade cottage cheese with sour cream. The offer is always based on seasonal ingredients so that in winter we offer various pork specialties as roasts, blood sausages, garlic sausages, knuckles, and in spring there is young lamb, nettle dishes, asparagus, ramsons, dandelion and similar.

The style is traditional with details such as open fireplace, paintings, antiquities, terrace with straw roof along with kind staff that make the ambiance pleasant and the guests feel at home.

Good Zagorje dishes are matched with good Zagorje wines. Sparkling wines Vuglec Brega have been produced following the classic champagne method. Cabernet Sauvignon, Blaufränkisch, Black Pinot, Chardonnay, Rhine Riesling, Welschriesling, Sauvignon, Muscat, Green Silvaner will satisfy even the most demanding guests.

Gastronomic offer has all the features of Zagorje cuisine with specialties from bread oven such as turkey, duck or goose with “mlinci” (spe-

178

Bakini medaljoni Granny’s Medallions Pork sirloin with bacon and mushroom sauce and homemade gnocchi Salt and pepper the medallions. Dry them on kitchen towel and grill but let them remain slightly pink. In the meantime fry finely chopped onion in butter, add diced bacon and mixed forest mushrooms. Add some wine, stock and cream.

Season the sauce to your taste and finish it with thyme and chopped parsley. Transfer the medallions to the sauce and simmer for additional few minutes, until meat is tender. Boil gnocchi, roll in hot butter and serve with medallions and sauce.

179

VILLA MAGDALENA 10, 11, 12, 13 Mirna ulica 1, Krapinske Toplice 049 233333, 049 233323 www.villa-magdalena.net info@villa-magdalena.net ,

,

9,

10 - 22,

35;

36

In the centre of Krapinske Toplice, within the exclusive little wellness hotel Villa Magdalena there is the first fine dining restaurant of Hrvatsko Zagorje. With top accommodation in suites fitted with Jacuzzis connected to thermal spring and exclusive panoramic wellness oasis with saunas, there is also the restaurant with a view of the landscape and special presentation of dish-

es. Offer is based on “New creative cuisine of Zagorje”, with traditional dishes prepared in a new way and served in an unexpected way.

Menu is inspired by seasonal ingredients. There are set menus or a la carte offer. Vegetarian and macrobiotic dishes are prepared at the request of the guests. The restaurant has won many domestic and foreign awards for its quality.

Biftek mariniran sokom od đumbira na podlozi od salate sa začinskim biljem, kaparima i sušenim rajčicama Beefsteak Marinated in Ginger Juice on Salad with Herbs, Capers and Sundried Tomatoes 100 g sirloin steak, 80 g fresh ginger, 15 capers, 25 g sundried tomatoes, 50 g lettuce, 25 g radicchio, 10 g carrot, a few dice of fresh tomato and pepper, dill, parsley, sage, marjoram, coarse salt and ground pepper Grate ginger and squeeze juice. Marinate steak for 24 hours. During cooking, at 60 °C enzymes from ginger accelerate the degradation of proteins and meat becomes tender.

Place grilled steak on cut salads, dress with olive oil, lemon and fine herbs.

180

M. Tita 88/2 - 51410 OPATIJA t: 051 718827 - t/f: 051 718828 udruga.restoratera@gmail.com

ﾅｽelimo vam ugodno blagovanje i druﾅｾenje u restoranima naﾅ｡ih ﾄ考anova,

Udruga hrvatskih restoratera

ZLATNE GORICE 06, 07, 08, 09, 10, 11, 12 Banjščina 104, Gornji Kneginec 042 666054,

42 350131

www.zlatne-gorice.eu zlatni-restorani@net.hr ,

40,

10-23,

120;

150

Excursion site Zlatne gorice, located at the beautiful property surrounded by vineyards, offers complete gastronomic experience which makes every guest return.

Beauty of the nature, clean air and splendid view of Varaždin are some of the reasons that guests recognize Zlatne gorice as a place where their time is worth more. The host will greet you on your arrival, offer you a welcome drink and present you the complete offer of Zlatne gorice: “We like to boast with selection of wines from our

hills and we like to take our guests to Vinski hram where they can taste homemade cheeses, dried fruit, corn bread and wine.

Expertly leading the tasting walking through the cellar, our Vincelir will bring a smile to everyone’s face.

Tasting always ends with Wine Prayer before lunch or dinner. As far as the restaurant is concerned, we guarantee our chefs will do their best to surprise you with new specialties. Here are just a few items from the menu. You can express your preferences and we will try to satisfy your wishes”, say the hosts.

Kuglof z Varaždinbrega Kugehopf from Varaždinbreg 4 eggs (separate whites from yolks), 15 tbl spoons sugar, 1 vanilla sugar, 2 dl milk, 1 dl oil, 15 tbl flour, 1 baking powder, orange zests, crushed walnuts, almonds, raisins, dried fruit, cocoa Mix all the ingredients. Add baking powder as last. Add 2 tbl spoons cocoa into half of mixture. Pour into ribbed mould. Serve with sweet traminer.

182

PALATIN 11, 13 Braće Radića 1, Varaždin 042 398300, 0992549950 042 398303 www.palatin.hr restoran@palatin.hr ,

,

50;

5,

07:30-23.00

30,

Restaurant Palatin, of unique rustic ambiance, is situated in the center of Varaždin, at the crossroads of Vrazova Street and Braće Radića Street.

It offers numerous autochthonous specialties from Zagorje and Međimurje, dishes made with “boškarin”, a special species of ox, fish dishes, Italian and international dishes and excellent desserts. Preparation and serving of food is in accordance with norms ISO 9001:2008 and HACCP. The wine list contains more than 50 selected prestigious Croatian wines from different regions and also top local wines excellently matched with dishes into gastronomic harmony and pleasure.

Besides organizing royal feasts in the manner of European courts, the restaurant organizes Medieval Evenings with a queen and a king, aristocracy, court jester and dancers with a ceremony of accepting knights in Knight’s Order

184

“Paltinski”. Business lunches, graduation celebrations, christening parties, weddings, birthday parties and other celebrations are organized in the restaurant, too.

Within the restaurant there are a covered terrace and a café b ar with smoking area. You can spend time or dine with your business partners or friends in the VIP lounge.

Above the restaurant there is a conference hall with 50 seats used for business meetings. The adjoining meeting room can seat 10 people. Six people can stay overnight in the nicely appointed 4* apartment (120 m2).

“After a successfully closed business deal surprise your business partner with excellent service, unique tastes of autochthonous delicacies and selected wines. Palatin…complete pleasure!.”

Jelen s curryem i kokosovim mlijekom Venison with Curry and Coconut Milk 800 g venison filet, 100 g purple onion, 20 g cinnamon, 100 g tomato puree, 50 g Indian curry, 50 g brown sugar, 5 dl coconut milk Cut meat in medallions. Fry them in hot oil on both sides. Set aside. Add onion in the same pan, simmer, add curry, cinnamon, spices and simmer for a while.,Add tomato puree and brown sugar. Return meat into sauce, add some venison stock, coconut milk and reduce the sauce. Serve with homemade pasta (“trganci”).

We recommend plums with marzipan for dessert.

Šljive punjene marcipanom Plums Filled with Marzipan 2 plums, 80 g marzipan, 7 cl red wine, 2g vanilla-flavoured sugar Wash and pit plums. Filled them with marzipan and place them in baking pan.

Add red wine and bake for 15 minutes.

Serve with vanilla sauce.

185

VARAŽDIN 10, 11, 12 Kolodvorska 19, Varaždin 042 290720, 042 290729,

042 201915

www.hotelvarazdin.com info@hotelvarazdin.com ,

,

20,

07 - 23,

44;

48

In baroque jewel of Croatia, the town of Varaždin, not far from the town centre, there is restaurant and hotel Varaždin.

Hotel’s restaurant Varaždin continues the hundred-year-long tradition of renowned Varaždin restaurant Grošinić.

The restaurant is decorated in rustic style with characteristic interior and details from rich Varaždin history. Caring and expert staff, warm and relaxing atmosphere contribute to enjoyment in rich gastronomic choice - from local dishes from Varaždin and Zagorje region to international specialties. Extensive wine list is continuously supplemented in accordance with contem-

186

porary trends.

The restaurant organizes celebrations and family gatherings, business meetings and other.

Guests can choose from a number of set menus.

“We are proud of our service because everything is planned up to the last detail and to suit the guests’ wishes.

Our cooks find perfect balance between nostalgic tradition and ambitious modern cuisine. We will satisfy even those most demanding. In the rich and varied menu every palate will find something pleasing.

Let us take you to a top culinary adventure”, say the hosts.

Goveđi file “Grošinić” Beef Filet “Grošinić” 250 g sirloin steak, oil, porcini, local ham, stock, red wine, salt, pepper Cut steak from marinated sirloin. Beat lightly and salt.

Fry briefly in hot fat on both sides. Set aside. Fry onion, ham and porcini in fat, add stock, simmer, return steak and add red wine.

Serve with potato patties.

187

MAMICA 09, 10, 11, 12, 13 Čakovečka 47, Pušćine 040 373434,

040 373435

www.mamica.com.hr mamica@mamica.com.hr ,

25,

08-23,

142;

56

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 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 drinks based on coffee 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. Fax and laptop are 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.

Flambirani lungić na kremi od buče i bučinih koštica Flambé Pork Loin on Pumpkin and Pumpkin Seed Cream Pork loin, cognac, onion, Muscat pumpkin, pumpkin seeds, stock Cut loin into medallions. Salt and pepper lightly. Pan fry, flambé and complete in the oven. Fry onion rings in remaining fat, remove them and keep warm. Add blended pumpkin and pumpkin seeds to the pan. add some stock and reduce to appropriate thickness. Serve with fried potatoes.

188

Organizacija ručkova, večera, cateringa i team building-a po cijeloj Hrvatskoj s partnerima ugostiteljima koji su već 20 godina dio naših projekta 100 vodećih hrvatskih restorana i Klub Gastronaut.

Organizacija jednodnevnih i višednevnih događanja prilagođenih vašim potrebama s naglaskom na gastronomiju.

Gastronomske ture po cijeloj Hrvatskoj provjerene od strane članova Kluba Gastronaut.

Abisal d.o.o.

www.gastronaut-tours.com

M. Tita 88/II, HR-51410 Opatija - Hrvatska tel +385 (0)51 718 919 | fax +385 (0) 51 718 920

gastronaut@gastronaut.hr

BAROK Milke Trnine 19, Čakovec 040 363726,

040 390799

www.barok-cakovec.com drazen.fodor@gmail.com ,

,

20,

80;

60

10-23, Pet-Sub: 10-24, Ned: 11.30 -24

Ever since we opened our restaurant Barok in 2006, we have set our goal to satisfy your appetite. We built a restaurant of peasant and domestic but yet classy ambience which should please everybody.

“It is up to you: do you want to enjoy yourself in front of the open fireplace in our Blue Salon or relax in the rustic Red Salon. Or maybe you are more in the mood for some privacy of our gallery. Whatever your choice is, you are about to forget about time and relax in pleasant atmosphere enjoying the smell of food prepared in bread oven while you are waiting

190

for the tasty bites selected from our menu and prepared with care and following the original recipes of Italian and domestic cuisine. To accompany the food, there is a vast selection of wines from all over the world but also the rich selection of Međimurje wines renowned for their rich flowery and fruity aroma and unprecedented freshness.

Barok offers the freshest and carefully selected ingredients prepared in our own way, pleasant and intimate atmosphere so that you will keep coming to have lunch, dinner, to meet new friends or just to have a drink after a long day.“, say the owners.

Bijeli Şganci s kosanom masti White Polenta with Hacked Fat 250 g potatoes, 100 g coarse flour, water, salt, 10 g of hacked fat Peel the potatoes and grind them, pour water, add salt and boil. When tender, add the our and stir constantly. Cook for several minutes. Fry hacked fat until golden-yellow colour.

Serve the white polenta covered with hot fat.

191

MALA HIŽA 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13 Balogovec 1, Mačkovec 040 341101,

040 341776

www.mala-hiza.hr malahiza@gmail.com ,

, 10 - 22,

25,

75;

35

10 - 23; 25.XII

Restaurant Mala hiža is situated in Mačkovac, 4 km north of Čakovec, in direction of Spa Sv. Martin and border crossing Mursko SredišćeLendava.

On 1st April 2015 Mala hiža celebrated 14 years of its successful activity. It employs 15 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. We are always responding to our guests’ wishes, following modern trends and procedures, crossing new frontiers and possibilities of cuisine of Međimurje and other regions,

192

all in order to provide an unforgettable experience for our guests. 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.

Venison Rolls Filled with Chestnuts, Young Goat Cheese and Ham Grilled with Butter Beat venison slices until thin, season with salt and pepper. Fill with cheese, ham and chestnuts and roll. Fry the rolls in hot butter and transfer to the oven, roast until tender.

Jelenje rolice punjene kestenima, mladim kozjim sirom i šunkicom na žaru i maslacu Venison Rolls Filled with Chestnuts, Young Goat Cheese and Ham Grilled with Butter Beat venison slices until thin, season with salt and pepper. Fill with cheese, ham and chestnuts and roll. Fry the rolls in hot butter and transfer to the oven, roast until tender.

Kašoto s popečenom mirisnom bučom, kestenima i vrganjima Buckwheat “Risotto” with Baked Pumpkin, Chestnuts and Porcini 200 g buckwheat, 80 g baked pumpkin, 1 onion, 50 g porcini, 8 chestnuts Fry porcini with onion, add previously baked pumpkin and chestnuts. Add boiled buckwheat and season.

193

MEĐIMURSKI DVORI 06, 08, 09, 10, 11, 12, 13 Vladimira Nazora 22, Lopatinec 040 856333,

040 856333

www.medjimurski-dvori.hr info@medjimurski-dvori.hr ,

,

100,

10-23,

165;

140

Restaurant Međimurski dvori is situated in the very heart of Međimurska County, in the picturesque village of Lopatinec, on the Wine Road and Traditional Road, only 6 km away from Čakovec.

In 2005 the restaurant was taken over by Marijan Martinjaš, a man with a long experience in catering and tourism. Quality team of cooks and waiters soon won many awards during the campaign “Man - Key to Success in Tourism” and many other awards for their quality of offer, decoration and variety of services.

The restaurant is elegantly furbished, decorated with valuable antiquities, original paintings of renowned Croatian painters and many other de-

tails. There is a smoking section in the restaurant.

A botanical garden is the soul of the restaurant, here it is only the sound of running water from the fountain that disturbs the peace and quiet.

Favourite place for guests is the terrace surrounded by plants and flowers.

Traditional dishes will remind you of your childhood days, prepared following the authentic Međimurje recipes of our grandmas and great grandmas with irresistible smell of freshly baked bread and rolls.

The youngest visitors can enjoy attractive children’s menus after they had played in the spacious playground furnished with interesting equipment.

There is a separate conference hall within the restaurant which can seat 50- 80 persons.

There is also a gym, apartment and souvenir shop with selected ethno souvenirs, a tourist agency and rent a bike.

194

Svinjski medaljoni sa suhim šljivama Pork Medallions with Prunes 200 g pork filet, 20 g spices (salt, vegeta, pepper), 0.5 dl oil (or butter), 1 dl cooking cream, 30 g pitted prunes, 2 dl stock Cut filet in medallions, season and fry in oil, Add some stock and simmer. Add prunes and cream.

Okruglice od svježeg kravljeg sira Cottage Cheese Dumplings 100 g fresh cottage cheese, 1 egg, two pinches of salt, 100 g coarse flour, 30 g breadcrumbs, oil for frying Mix all the ingredients and knead dough. Form round dumplings. Roll them in breadcrumbs and fry in hot oil.

195

TERBOTZ 09, 11 Železna Gora 113, Štrigova 040 857444,

040 857444

www.terbotz.hr terbotz@terbotz.hr ,

25,

90;

35

11-23 pet i sub 11-01, PON

Tradition is deeply rooted in family estate Jakopić. For a hundred years generations have produced excellent wines and today’s generation combines excellent food with those wines.

In 2002, above Železna Gora, restaurant Terbotz was opened.

“Since then the tastes from our plates have made life richer and fuller while we bring the spirit of Međimurje to the table. Seasonal and fresh soups, meat or fish dishes, venison, salads, imaginative side

196

dishes and top desserts are all made with ingredients from our garden, orchards, estate, surrounding forests, rivers Mura and Drava”, say the hosts.

Good meal without wine is like a day without sun. From the cellars of Terbotz there come refreshing, aromatic and vivacious young wines easy to drink and to understand. A good lunch or dinner is sealed with extraordinary nectars of matured predicate wines.

Svinjski lungić Terbotz Pork Loin Terbotz Pork loin, butter, vegetables (carrots, peas, celeriac, potatoes), bacon, black, red and white pepper, salt, white wine Slice bacon thinly and wrap pork loin in it. Fry in butter. Set aside and add white wine and pepper to the remaining fat. Simmer briefl y for the tastes to combine.

In the meantime sauté vegetables in butter. Before serving slice pork loin and pour the fine sauce over it and sautéed vegetables.

197

KRALUŠ 96, 97, 98, 99, 00, 01, 02, 04, 09, 10, 11, 12, 13 Zrinski trg 10, Koprivnica 048 622302, ,

,,

048 222 052

www.gastronaut.hr

ivica.kolarec@podravka.hr 08-23, SUB: 08-24,

70;

72

The history of beer production in Koprivnica goes back 250 years when it was produced in this area. Pivnica Kraluš has turned to European tradition and offers a number of best beer sorts. Situated in the very center of Koprivnica, it dominates the street with its historic building. Its specific name Kraluš comes after the foam bubbles that remain on the glass wall after the beer has been drunk. They also remind us of red necklace worn by women and girls from Koprivnica area. The interior of Pivnica Kraluš was designed by academic sculptors and painters Zlatko Kauzlarić Atač and Josip Fuksi. The glass paintings were made by Josip Turković us-

ing the motives from everyday life in Podravina.

This restaurant has been a favourite spot for beer lovers and visitors but also for those looking for traditional food of Podravina and Prigorje. Foodies and connoisseurs will hardly resist homemade specialties such as “Pivnica Platter”, boiled beef tongue with cheese, Podravski beans, sausages, tripe with bacon, veal “baker’s” style and Kraluš pies.

Besides preparing exquisite food, the restaurant also has a long tradition in tending to the guests’ wishes and their specific requests and needs. Friendly staff takes good care of their guests in order to make them feel at home and enjoy the benefits of the restaurant and the city of Koprivnica.

The area of the restaurant is 200 m2 and it can accommodate 140 guests, including the terrace which offers splendid views of the city.

The restaurant is appropriate for celebrating important events (business lunches, weddings, communions, christenings, birthdays).

Catering is also organized.

198

Gratinirani lax kare s pivom Boneless Pork Cutlets in Beer Gratin 200 g of boneless pork cutlets, Vegeta Twist for grilled meat, 50 g of Edam cheese, 10 g fresh tomato, 3 cl oil, 2 cloves garlic, 1 teaspoon chopped parsley, 5 cl light beer Marinate meat in Vegeta Twist. Grill on a grill pan. Place a slice of tomato and a slice of cheese on the cutlet. Add beer and simmer shortly. Serve with buttered vegetables and potato croquettes.

199

KLAS 97, 98, 99, 00, 01, 06, 09, 10 Križevačka 64, Koprivnica 048 671500, 048 912047995 048 671501 www.klas-catering.hr restoran-klas@kc.htnet.hr , ,

40,

120

07-23; SUB: 07-03; NED: 08-22

Close to one of the most important streets leading to Zrinjski Square in Koprivnica, there is a gastronomic haven - restaurant Klas. Its reputation of an important gastronomic point has been built for more than 15 years.

Many foodies have been satisfied by its offer of quality dishes and numerous gastronomic events such as the week of Mexican cuisine, summer kitchen, dishes made of nettle and gastronomic competitions.

Its owner, Mrs Mirjana Šeb-Čižmešija, together with her trained team of 15 permanently employed waiters and cooks, has worked hard to create a pleasant domestic atmosphere with con-

stant promotion of Podravska region. Besides the house specialties such as the chicken filet filled with cheese and young nettle, zander prepared in local manner and venison medallions with porcini mushrooms, the guests can taste about 20 top quality Croatian wines. There are also regional specialties made with game, fish, veal, pork, turkey, chicken, attractive side dishes, salads and tasty desserts, In the morning they also serve ready-made meals. Many guests return because of the Green Program which include dishes made with nettle.

Modern way of life brings new challenges so the restaurant’s offer changes to suit the more demanding guest who is looking for new dishes served at various locations, with their catering using the motto “Restaurant Klas is always thinking of you”.

Professional, friendly staff prepares and serves food following HACPP standards - in the classic or buffet style.

“Whether we organize a wedding, a family get-together or a business meeting, each event is carefully planned and adjusted to your needs. Restaurant and catering Klas will gladly be your host and partner and contribute to the organization of your event so that it will leave only happy memories”, is the message from the owners,

200

Zeleni rezanci u umaku od oraha Green Noodles with Walnut Sauce 200 g young nettle, 400 g coarse flour, 2 eggs, salt; Sauce: 100 g walnuts, 2 dl milk, a little fine flour Mix all the ingredients and knead the dough. Let it sit for 10- 15 minutes, Roll it thinly and cut in wide noodles. Boil for 5 minutes in hot salted water. Boil milk and flour into a sauce and add the walnuts.

Pileći file “Klas” punjen sirom i koprivom s popečcima Chicken Filet “Klas” Filled with Cheese and Nettle with Croquettes 600 g chicken breast, 100 g roasted hazelnuts, 100 g bread crumbs, salt, Vegeta as necessary; Filling: 100 g nettle, 200 g cottage cheese, 200 g Podravec cheese; Nettle Croquettes: 600 g boiled and mashed potatoes, 50 g young nettle, 2 eggs, 400 g coarse flour, clove of garlic, salt Beat the chicken slices, add salt and put the filling in the middle. Fold the slice, roll it in flour, eggs and bread crumbs in which we added roasted hazelnuts. Fry in deep oil for 7- 10 minutes at 180°C. Mix all the ingredients for croquettes to form a compact mass. Roll it into a loaf. Cut medallions, roll in bread crumbs and fry.

201

PODRAVSKA KLET

.

96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 09, 10, 11, 12, 13 Prvomajska 46a, Starigrad 048 634069,

048 225580

www.podravka.hr/kompanija/podravka-ugostiteljstvo david.senjan@podravka.hr ,

,

30,

80;

60,

10 - 22, PON

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

The interior was decorated by renowned professional painter Zlatko Kauzlarić Atač. An old press, massive handmade tables, clay pitchers, old paintings on the walls, museum- like objects give the place a feeling of old cellar that used to be frequented by farmers in order to have lunch and rest after hard work and digging in the vineyard.

202

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

The menu contains traditional autochthonous dishes prepared with Podravka products and top quality ingredients. Some of well- known specialties include smoked pork knuckle with cheese, Gorice goulash, “kotlovina” (traditionally prepared pork cutlets, sausages, pork neck), “Forest Magic”, venison steak in forest fruits and red wine, royal steak. Usual aperitif is vilijamovka (pear brandy) and the famous wine Krauthaker graševina (riesling)- late harvest is one of the best choices.

Gourmets and admirers of this Podravska beauty have good reason to visit Podravska klet and enjoy the view of Koprivnica and Bilogora landscape.

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

There is also an additional facility, restaurant Štagelj, which can seat 120 people inside and 100 more on the terrace.

Punjeni lungić Stuffed Pork Filet 200 g pork filet, 100 g Pikant Podravka pate, 80 g Podravka bacon, vegeta, salt, ground black pepper Podravka, sunflower oil Remove fat and veins from meat. Cut 2.5 cm thick medallions. Cut a pocket in each medallion and fill it with pate using the piping bag.

Put bacon around medallion and lightly season with vegeta, salt and pepper. Put medallions on a skewer. Grill them in grill pan. Serve with vegetables sautéed in butter or baked potatoes.

203

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. Hot starter is usually “čobanac” (spicy soup-like stew) or sh stew with homemade pasta and bread rolls made with pork fat. ere are then many specialties made with freshwater sh-carp, cat sh, zander and sturgeon or meat specialties like “kotlovina” (various meats prepared in a special pot), grilled meat and steaks lled 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, walnuts or poppy seeds (“gužvara”, “orehnjača”, “makovnjača” and strudels).

To accompany cold cuts, sh dishes and white meats we recommend dry graševina (Belje, PP Orahovica, Galić), Rhine Riesling or Riesling. Dishes with white meats in sauces go well with chardonnay (Belje, Agricultural company Orahovica), sauvignon (Galić), green silvaner (Agricultural company Orahovica) and traminer. Dark meats and venison are best accompanied by red, dry Frankovka (PP Orahovica), merlot (Belje) and pinot noir (Galić). With desserts we recommend Silvaner Jezerac PP Orahovica and graševina Goldberg Belje.

Creative specialties based on local ingredients and high esteem for wine culture characterize Club Waldinger in Osijek.

Josić in Zmajevac, besides offering top quality proper wines, also offers venison specialties. Slavonian specialties characterize restaurants Dvorci Slavonije in Našice, Karaka in Osijek, Dunavska golubica in Vukovar, Savus in Slavonski Brod and Villa Valpovo in Valpovo. Kormoran in Bilje is known for specialties prepared with freshwater sh.

205

SAVUS 08, 09, 10 Dr. A. Starčevića 2a, Slavonski Brod 035 405888,

035 405880

www.savus-hotel.com info@savus-hotel.com ,

60,

07-24,

86;

40

People have always lived by rivers, benefiting from their abundance, taming their mood, in eternal fight for survival. And rivers have always connected, passed stories on people’s destinies, feeding their curiosity for distant, unknown, new…

It was a river that mainly inspired family Bogović to construct and equip their family-run hotel Savus, today adorned with numerous awards.

Cleverly joining “Croatian Tales of Long Ago” written by Ivana Brlić Mažuranić, their fellow-citizen, with the new town face, they simply decided to let the river do the rest. In its course, the Sava turned to the town, walked along Korzo to Starčevića Street and deeply cut its way and left a trail: in the ceiling, in the bar on the floor naming the restaurant with its name Savus.

206

The hotel offers accommodation in 13 lavishly appointed rooms, 2 luxurious apartments with bathrooms fitted with hydro-massaging baths and a conference hall with 80 seats.

Restaurant Savus with its café and terrace occupies a special place in the hotel, on the main town square.

The main idea behind restaurant’s decoration and offer was to make the guests feel good. Food has always joined generations and passed customs. Prepared with a lot of imagination and love, it turns into top delicacies feeding the body and the soul.

Guests can enjoy dishes prepared according to traditional Slavonian recipes using contemporary technology and traditional Slavonian hospitality.

VILLA VALPOVO 11 Bana Josipa Jelačića 1, Valpovo 031 651960, 031 654600

031 654760

www.villa-valpovo.hr hotel.villa.valpovo@gmail.com ,

45,

07-23,

300;

100

Restaurant Villa Valpovo is part of hotel Villa Valpovo, situated by Karašica, the river running through the Mediaeval town of Valpovo, only about 20 km from Osijek.

“Comfortable and cosy, the restaurant offers homemade food prepared in contemporary way, fresh and quality ingredients, full tastes, a wide range of dishes and the highest standard of service. In the recent years we have become aware of the need to care for the health of our guests so a moderate, healthy and natural meal is the basis of our offer. We prefer “local”, “Croatian” and “seasonal”, depending on the time of the year. All dishes are prepared with application of classic culinary techniques, without shortcuts and abrupt thermic processes. We avoid “fast food”, we respect all diets and our advantage is the skill and knowledge in preparation of ingredients to meet the wishes and lifestyles of our guests. However, being from Slavonija and being gourmets, we like to serve selected dishes and drinks as real connoisseurs.

In restaurant Villa Valpovo we transfer our experience, creativity and good mood to our food. Tempting, isn’t it?” invite the hosts.

Pita od višanja Sour Cherry Pie Let our aromatic pie made with home grown sour cherries be an additional reason for you to order a dessert after the main course.

Vanilla, cinnamon, brown sugar, refreshing fruit and inevitable glug of sour cherry liqueur; this is the combination of aromas that will make you feel “cherrily”.

208

Slavonski čobanac Villa Valpovo Slavonian “čobanac”, Villa Valpovo Style Fry finely chopped onion in hot (sunflower) oil for 15 to 20 minutes. When onion is golden, add meat cut in cubes. Immediately add water to cover the meat.

Simmer meat until tender. If necessary, add some water. Put beef, mutton and wild boar meat first because they are tougher than venison, veal and pork, which you can add later.

When half- done, add a few laurel leaves, some hot chilly peppers, a few cloves of garlic, 500 ml tomato puree, 2 large spoons “ajvar”-pepper sauce, 1 spoon mustard, 1 spoon black pepper, some rosemary and parsley. Add 3- 4 four spoons of red paprika melted in a glass of water and 1 spoon of hot red paprika, 3 spoons of “vegeta”, salt and 2 dl white wine. Add more water in one pour to adjust thickness. Cook for 1.5 to 2 hours on moderate heat. Be careful not to overcook the meat.

If you are going to follow this recipe, this dish may become the winning one.

209

DVORCI SLAVONIJE 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 13 Pejačevićev trg 4, Našice 031 613822,

031 613882

www.hotel-park.hr ugostiteljstvo@hotel-park.hr ,

,

6,

08-23,

60;

50

Restaurant Dvorci Slavonije is an integral part of Hotel Park, situated in the prettiest little town of continental Croatia-Našice.

The hotel is located between the Franciscan monastery and the castle of family Pejačević, in the vicinity of a park. From the restaurant’s terrace the view opens to the castle. You can take the lovely walking path to the castle. Rich town history has inspired special gastronomic events.

It was in the far 13th century that the tradition

210

of offering accommodation and food to passing travellers started because the Templar church was built then and all travellers used to find lodging there. This tradition was continued by family Pejačević, who opened the first hotel in Našice.

Restaurant Dvorci Slavonije just follows in those steps and keeps the tradition alive. It tends to join history with modern cuisine and pays tribute to this famous knight order by calling their main specialty “Templar Steak”

Homemade specialty Homemade sausage

Templarski doručak Templar Breakfast

Homemade pasta filled with plum jam

Rolls made with cracklings White polenta with bacon

Odrezak templar Templar Steak Veal steak, ham, bacon, prunes, cottage cheese, pepper sauce, wine Beat the steak until thin and fill it with ham, bacon, cheese and prunes. Roll it and fry in butter. Add green peppers, red wine and hunter’s sauce. Simmer for 10 minutes. Serve with polenta.

211

KARAKA Kneza Trpimira 16, Osijek 031 203400 www.kubo.hr karakasank@kubo.hr ,

,

08 - 24,

40 150

Restaurant Karaka has a renowned tradition and quality. It is situated at the crossroads of two busiest streets in Osijek, Divaltova and Trpimirova streets. It is very easy to find for the people from Osijek and for businessmen or tourists.

Home-like atmosphere of the restaurant is additionally emphasized by old paintings.

The offer is based on meat grilled on charcoal which is highly recommended by all guests.

212

Various side dishes, seasonal fruit and vegetables and daily fresh ingredients contribute to the real gastronomic pleasure.

Desserts are prepared on the spot in the patisserie with the idea that “sugar at last” will win even the most demanding guests.

Good food inevitably goes with good drink.

The wine list is extensive and it contains expertly selected domestic and foreign wines and champagnes.

Slavonska čorba Slavonic Thick Soup (Čorba) 500 g beef, 2 onions, 100 g carrot, 50 g parsley root, 50 g celeriac, 100 g potato (vegetables are diced); spices: salt, pepper, bay leaf, red pepper, hot and sweet Fry beef in fat. When golden, add onions. Pour some water and use the spices. After 10 minutes add diced parsley root and celeriac and cook until meat is tender.

Add diced potatoes and cook until tender. Add another liter of water and thicken the soup with “zaprška”.

“Zaprška”: Fry 2 spoons of flour on 2spoons of oil. Add to the soup. If you like, you can add half of teaspoon of vinegar at the end.

Bon appetite!

213

CLUB WALDINGER 07, 08, 09, 10, 11, 12, 13 Županijska 8, Osijek 031 250450, 031 214671 031 250453 www.waldinger.hr info@waldinger.hr ,

,

20,

11 - 24,

60;

30

Restaurant Club Waldinger is part of the renowned Hotel Waldinger on the attractive location in the centre of the city of Osijek. Its interior is elegant, radiating warmth and simplicity. An experienced eye will notice carefully selected details. Dynamic space is dictated by glass pane that allows guests to watch how food is prepared.

Discreet staff is available for fulfilment of every guest’s wish, even the one most demanding.

With its innovativeness, creativity and originality restaurant Club Waldinger offers abundance

of gastronomic pleasures to connoisseurs of top quality cuisine and those enjoying new aromas and tastes-fish specialties, steaks and autochthonous dishes. Food is accompanied by about 180 sorts of top quality and quality wines, champagnes and sparkling wines served by 6 sommeliers.

For lovers of original Slavonian culinary heritage within Club Waldinger a national restaurant Gradski podrum was opened.

Ražnjić Waldinger na pjenici od krumpira Skewer Waldinger on Potato Foam Beef sirloin, pork neck, chicken filet, thyme, ground paprika, salt, pepper, sunflower oil, potatoes, milk, butter, dill Cut meat in slices and add salt, pepper, ground red paprika and herbs. Put slices of meat on one another, roll, cut in medallions and put on skewer. Grill.

Serve on potato foam with dill.

214

JOSIĆ 11, 12, 13 Planina 194, Zmajevac 031 734410, 0997365945 www.josic.hr, ,

,

80,

031 215494

restoran.josic@gmail.com 13 - 23,

135;

70

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 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 in-

216

gredients, 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.

Particular experience is achieved with numerous musical, artistic and gastronomic events in the restaurant and the wine bar decorated in eclectic style encompassing traditional rustic elements with contemporary designer ideas.

Restaurant also offers the possibility to organize business lunches and conferences.

Perkelt od patke Duck Stew (“perkelt”) 2 kg duck, 5 cl oil, 250 g onion, 1 fresh pepper, 2 carrots, 1 fresh tomato, 3 cloves garlic, spices, 2 tbl spoons ground sweet red paprika, half a spoon ground hot red paprika (as you wish), salt, pepper Simmer onion and carrot in oil and water until tender.

Add duck cut in chunks, fresh pepper and tomato. Simmer for 15 minutes, add 2 dl water and other spices. Cook for 90 minutes over medium heat, depending on the meat.

Serve with homemade pasta (trganci), cheese and bacon.

217

KORMORAN 98, 00, 01, 03, 04, 08, 09, 10, 12, 13 Podunavlje bb, Bilje 031 753099, 031 911753099 www.belje.hr, ,

50,

kormoran@belje.hr

11-22, NED: 10-22,

80;

50

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 Kopački rit, that game, freshwater fish, traditional meat dishes, kulen and sausages spiced with hot 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 roman-

218

tic evening, restaurant Kormoran 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.

File smuđa u slanini Zander Fillet in Bacon 4 zander fillets (about 250 g), 200 g smoked bacon, 1 zucchini, 1 eggplant, 1 red pepper, 200 g button mushrooms Cut the zander fillets in equal parts. Remove the skin and wrap the fillets in bacon. Grill for about 3 minutes on both sides. Cut the vegetables in desired pieces, season them and grill to accompany the fish.

Graševina Belje is recommended with this dish. This is a sumptuous and rich white wine, with layered aromas of green apples, apricot and citrus fruits, with fine floral notes. On the palate it is juicy, soft and rounded, with elegant freshness and long aftertaste dominated by the aroma of ripe fruit. It is a perfect match to the zander wrapped in bacon.

219

DUNAVSKA GOLUBICA 11, 12 Dunavsko šetalište 1, Vukovar 032 445434, 032 445433, 0989383646 www.dunavskagolubica.com vukovarskagolubica@gmail.com ,

,

40,

07-23,

150;

200

In Vukovar, a small town at the mouth of river Vuka to Danube, where Slavonia and Srijem embrace each other, in the town centre, but carefully secluded from city bustle, there is restaurant Dunavska golubica: The very position at the bank of river Danube evokes intimacy and cosy atmosphere.

“We invite you to a unique gastronomic journey in traditional Slavonic ambience where we offer autochthonous Slavonic fish and meat specialties prepared in the open kitchen, best wines and sweetest deserts. Our expert and kind staff will try to make your stay in Vukovar and in our restaurant as pleasant as possible”, say the hosts. Aside the a

220

la carte menu, in Dunavska golubica we often organize various celebrations of important events and business meetings. Offer is adjusted to the guests’ wishes; we can even organize thematic evenings and create menus according to the guests’ needs. Near the restaurant there is Beach Bar Danube Gardens, one of the nicest places to go out in Vukovar.

There is a large parking lot near these two objects, for cars and coaches. “Visit us, have fun and enjoy the top gastronomic offer and allow us to make your stay unforgettable and to prove our professionalism and quality”, say the hosts.

Lenger kuća Lenger Kuća veal, “kulen” (paprika salami), prosciutto, hard cheese, button mushrooms, salt, oil, fresh mushroom sauce, croquettes, boiled vegetables Fill veal escalope with kulen, prosciutto, cheese and button mushrooms and grill it. Pour mushroom sauce over it. Serve with boiled vegetables and potato dough croquettes.

Vukovarski fiš paprikaš Vukovar Fish Stew (with paprika) For 4 persons: 1 kg mixed freshwater fish (carp, catfish, pike), 400 g onion, 200 g tomato, 60 g ground red pepper, 1.5 dl oil, 2 dl white wine (graševina) Clean fish, wash it and cut in big chunks. Peel onion and chop it finely, fry it in a big pot over open fire. Add fish and enough water to cover the fish. Add salt and pureed tomatoes. Simmer over low heat for 40 minutes.

During cooking add 2 dl white wine to achieve the stew taste. Serve with homemade pasta and home baked bread. As for wine, we recommend world famous Ilok graševina..

221

Everlasting list of “Restaurant Croatica” During 20 years 433 restaurants have been listed in our editions. In the table Everlasting List of Restaurant Croatica 190 restaurants that won the title 4 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 20th title are marked in red. In the past 20 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: Restaurant BEVANDA from Opatija, MILAN from Pula, NADA from Vrbnik, NAUTIKA from Dubrovnik, OKRUGLJAK from Zagreb, RIVICA from Njivice, STARI PUNTIJAR from Zagreb, VILLA NERETVA from Metković, ZLATNA RIBICA from Brodarica.

95 4 FERALA, Starigrad Paklenica A.G. MATOŠ KLUB, Zagreb ADRIATIC GRAŠO, Split

96

97

98

99

00

01

02

03

04

05

06

07

08

09

10

          

13

14  7 5



6



   

4

   

17

                

AQUACITY, Varaždin

    

ARLEN, Poreč

6



7

      

AS, Zagreb

 

BABYLON, Novaki Samoborski

           

BADI, Lovrečica

 



BALTAZAR, Zagreb

7

   



4 11

          

ALLEGRO, Čakovec AMFORA, Volosko

12



AEROSTEAK, Soboli ALLEGRO, Zagreb

11

   

12



    

BARBAT, Barbat na Rabu

8 8

             

7

BEVANDA, Opatija

                    20

BIJELO PLAVI, Osijek

  

BISER, Pag

5

    

BITORAJ, Fužine BOBAN, Split

14

                           



      

       

BODULKA, Šišan

              

BONUS, Osijek



  



BOŠKINAC, Novalja

 

  

   

4

       

8

              

15

  

7



4

    95

96

97

98

99

4



11

CLUB WALDINGER, Osijek

DALMACIJA, Primošten

18

          

BRUSCHETTA, Zadar COCKTAIL, Sisak

16 8

      

BOTA ŠARE, Mali Ston

CROATIA TURIST, Đakovo

18

                 

BOBAN, Zagreb

17

00

01

02

03

04

05

06

07

08

09

10

11

12

13

14 

Холодные закуски Гребшеки св. Якова на маринованном баклажане Гребешки св. Якова, тушённые на Pour végétariens Veau bronzé farci au jambon du pays de saison en sauce malvoisie flambé au Whisky Côtelettes KALTE VORSPEISEN Tomaten mit Seepolypsalat, bergines Braised scallops (coquilles St. Jacques) in Antipasti freddi Capesante su letto di melanzane marinate Abbiamo brasato le capesante in olio d’oliva e ve le оливковом масле. Подаются на маринованном баклажане и листе свежего салата рапунцеля, с тушённым aux champignons gratinées de fromage mou au four de boulanger Blanc de dinde au cary aux herbes méditerraScampi und Trüffeln gefüllt Den gekochten Seepolyp olive oil, served on marinated aubergines on a bed serviremo su melanzana marinata ed un letto di valerianella appena raccolta con tagliolini di peperone brasati сладким перцем, нарезанным соломкой и овечьим сыром, приправленные оливковым маслом и лимоном. néennes et aux câpres Gibier à la chasseur, chair de salmis en sauce brune aux champignons des bois et myrtilles haben wir im einheimischen Olivenöl und Zitronensaft of fresh lamb’s lettuce salad with braised strips of e pecorino conditi con olio d’oliva e limone. Insalata di mozzarella con panna agra, basilico e timo Abbiamo Салат из сыра «Моцарелла» со сметаной, базиликом и тимьяном Сыр «Моцарелла», маринованный в Filet de poulet, sous les courgettes et mozzarella tout droit au four 3 (trois) X (fois) le plus beau bifteck Zola, mariniert, mit Kapern, Zwiebeln, sautierten Scampi fresh peppers and sheep cheese dressed in olive oil marinato la mozzarella in panna agra e l’abbiamo condita con limone, olio d’oliva, paprica, basilico, timo e сметане и заправленный лимоном, оливковым маслом, свежим сладким перцем, базиликом, тимьяном и au gorgonzola + des herbes aromatiques + pignons Bien cuit (‘’très cuit’’, pour ceux qui n’aiment pas la viande und Trüffeln veredelt und damit die Tomaten gefüllt. and lemon. Salad of mozzarella with sour cream,baprezzemolo. Scampi gratinati con formaggio e sedano Abbiamo servito gli scampi gratinati con formaggio su петрушкой. Запечённые королевские креветки с сыром и сельдереем Запечённые королевские креветки saignante (au bleue) El toro, en demi-glace au poivre vert flambé au cognac NE FUMEZ PAS, NE VOUS DROMarinierte Goldbrasse- und Rucolarollen mit geriebe- sil and thyme Mozzarella marinated in sour cream letto di valerianella, cubetti di limone cotti al forno e sedano marinato e poi brasato, il tutto condito con olio с сыром подаются с салатом рапунцелем, печёнными кубиками лимона и тушённым маринованным GUEZ PAS, BUVEZ OU MANGEZ A VOTRE GUISE, C’EST MOINS DANGEREUX ! Dr. Zlatni (Doré) nem Schafskäse veredelt Mariniertes Goldbrassenfilet and dressed in lemon, olive oil, fresh pepper, basil, d’oliva nostrano, aceto balsamico, sale marino e pepe bianco appena macinato. Filetto di vitello marinato su letto сельдереем, заправленные домашним оливковым маслом, бальзамическим уксусом, морской солью Poissons et petits poissons de notre mer Bourride (ou en fricassée) de langoustines moyennes entières avec toast haben wir zusammen mit Rucola, die mit geriebenen thyme and parsley. Baked scampi with cheese and di tarassaco Abbiamo saltato al burro gli straccetti di filetto di vitello marinato e li abbiamo conditi con aceto и белым свежемолотым перцем. Маринованное телячье филе на одуванчике Сотированное в масле Calmars (à l’istrienne) en sauce, farcis au fromage blancs et au jambon du pays Filet de poisson blanc (à la DuSchafskäseblättern veredelt und mit einheimischem Oli- celery Baked scampi with cheese served with lamb’s balsamico, senape e pepe nero finemente macinato. Ve li serviremo su letto di tarassaco, radicchietto rosso, peнарезанное брусочками маринованное телячье филе, заправленное бальзамическим уксусом, горчицей brovnik), en vin mousseux, aux olives et au parfum de la Méditerrané Darne d’un excellent thon (ou d’un requin venöl und Balsamessig angemacht ist, zu einer Rolle ve- lettuce, roasted lemon cubes and braised marinated perone cotto al forno e chili. Dadolata di pesce con alici, capperi e radicchio Cubetti di coda di rospo e salmone и молотым чёрным перцем. Подаётся на подстилке из одуванчика, красных листьев молодого салата ou d’un saumon) au Prošek /vin doux liquoreux/ Renseignez-vous auprès du pingouin (serveur) pour l’offre rarbeitet und auf getoastetem Vollkornbrot serviert. Tar- celery dressed in olive oil, Balsamic vinegar, sea saltati all’olio d’oliva e serviti con radicchio rosso, alici, olive, capperi e rondelle di cipolla rossa conditi all’aceto радиччо, печёного сладкого перца и чили. Рыбные кубики с анчоусами, каперсами и салатом радиччо du jour de poissons ainsi que pour des prix Accompagnements Nous avons marié quelques plats, vous-même tar aus frischem Seeteufelschwanz Frisches Seeteufelfilet salt and freshly-ground white pepper.. Marinated balsamico e foglioline di menta. Minestre Crema di pleuroti,Abisal, porcini e cipolline Crema di porcini freschi, pleuroti Opatija Сотированные на оливковом масле кусочки хвоста морского чёрта718919 и лососяfax: подаются красным tel: 051 051 с718 920 радиччо, épouserez les autres : Au gril : Grillade extra Tranches sur chiffonnade de roquettes au vinaigre balsamique et au gastronaut@gastronaut.hr haben wir mariniert, mit elf verschiedenen Kräutern veal fillets in dandelion Slices of marinated veal e cipolline preparata secondo le ricette della tradizionale cucina regionale. Crema di porri, paprica e basilico анчоусами, оливами, каперсами и кольцами красного лука, заправленные бальзамическим уксусом и parmesan (rumsteck ou blanc de poulet ou filet de porc à votre choix) Filet tendre (de porc) garni de jambon fumé

S T RU ČNI PR I JE VODI JE LOV NIK A

95 DALMACIJA, Vinkovci

96

97

98

99

00

01

02

     

03

04

05

 





     

DP, Donji Zvečaj

09

10

11

12

13

14 

     



14

                 

10

  

DUE FRATELLI, Labin

7

      

DUJE, Split

9

         

DVI MURVE, Poreč

                

             

DVORCI SLAVONIJE, Našice

               

FANTASIA, Pula





14  



        

FINE DINING RESTAURANT KAMOV, Rijeka

            

16 4



10

       

FERAL, Rijeka

18 17

                

DVORAC BEŽANEC, Valentinovo EVERGREEN, Opatija

13 7

        

7 6



       

DRAGA DI LOVRANA, Lovranska Draga

DVA GOLUBA, Zagreb

08



DOPOLAVORO, Ičići

DUBRAVKIN PUT, Zagreb

07

8

DOMINO, Dramalj DOMINO, Dubrovnik

06

 

9 15

 

FOŠA, Zadar

      

7

FRANKOPAN, Ogulin

      

7

FURINAC, Rijeka

4

   

GALIJA, Cavtat GIANNINO, Rovinj

 



GRADINA, Josipdol

  

GRADSKA VIJEĆNICA, Šibenik



 

GVEROVIĆ ORSAN, Zaton Veliki

   

4

       

12

  





     

4 7

 

8 9

             

JOSIĆ, Zmajevac KANAJT, Punat

   

KAPETANOVA KUĆA, Mali Ston



  

   

KAŠTIL SLANICA, Omiš



KLAS, Koprivnica

  

    

KLUB MAKSIMIR, Zagreb



KOD MIJE, Lokva

    

 

 

     



 

9



6   

14



5



11



4

 

KORMORAN, Bilje



18 6

 

12

         

KRALUŠ, Koprivnica

10

        

KONAVOSKI DVORI, Gruda

4

  

    

KOMIŽA, Komiža

5

                    

KATARINA, Čakovec

5



  

JOHNSON, Mošćenička Draga

KONOBA - RIBARSKO SELO, Malinska



 

  

JEŽ, Makarska

13





JADRAN, Zagreb



     

GIL’S CUISINE & POP LOUNGE, Dubrovnik

GRAČANKA KAMANJO, Zagreb

4

   

 

 

      



KRUNA, Nova Gradiška

  

11

     

14

  

  

4



KUKURIKU, Kastav

               

16

KVARNER, Lovran

   

6

LA PERLA, Rovinj







4

  

LAURUS, Opatija

4

    95

96

97

98

99

00

01

02

03

04

05

06

07

08

09

10

11

12

13

14 

95

96

97

98

99

00

01

02

03

LE MANDRAĆ, Volosko

04

05

06

LEUT, Zagreb

      

LIČKA KUĆA, Rastovača

 

 

08

12

13

14  9 8

 

5 18 4

                 

MAMICA, Pušćine

     

14 6 10

         

MEĐIMURSKI DVORI, Lopatinec



      

8

                    20

MIRNI KUTAK, Otočac



MON AMI, Velika Gorica MOSLAVINA, Crikvenica

11

                 

MALA HIŽA, Mačkovec

MILAN, Pula

10

    

LOVAČKI ROG, Karlovac

MARINA, Punat

09

7  

LOVAČKI DOM MULJAVA, Vojnić LOVAČKI ROG, Osijek

07

        

   

     

    

7 12

  

            

13



5

MUNICIPIUM, Rijeka MURTER, Zagreb

   

4

   

NACIONALNI RESTORAN, Bizovac



NADA, Vrbnik

                    20

NAJADE, Lovran

                 

NAUTIKA, Dubrovnik

                    20

NIKO, Zadar NK TRNJE, Zagreb

8

      





       



 

NOŠTROMO, Split



4

                    20 12

           

PEPENERO, Novigrad

5

    

PLAVI PODRUM, Osijek



PLAVI PODRUM, Volosko



7

    

                                 

     

4

   

PRINCIPOVAC, Ilok

4

            

11

 

RAGUSA 2, Dubrovnik

  

RAJNA, Starigrad Paklenica

18 5



PRIMOŠTEN, Zagreb PRI STAROJ VURI, Samobor

18 5

    

PODRAVSKA KLET, Starigrad PREŠA, Tkalci

5



   

PAVILJON, Zagreb

PLITVIČKA KUĆA ZAGREB, Zagreb

10 5

    

NOSTROMO, Rabac OKRUGLJAK, Zagreb

18





5 4

   

RIBNJAK, Breznica Našička

      

RIVICA, Njivice

                    20

7

RONJGI, Viškovo

           

ROYAL, Varaždin SABLJACI, Ogulin



4

  

SAN ROCCO, Brtonigla

        

9

    

5

SANTA LUCIA, Cres SAVUS, Slavonski Brod

  

SCALETTA, Pula

   

SCHŐN BLICK, Vetovo





5 6

      95

96

97

98

99

00

01

4 5



   

SLAVONSKA KUĆA, Osijek

12 5

    

02

03

04

05

06

07

08

09

10

11

12

13

14 

95

96

97

98

99

00

01

02

03

04

05

06

SLAVONSKI RESTORAN, Slavonski Brod SRAKOVČIĆ, Karlovac

08

09

11

12

13

14  4







  

16 6

                    20

SV. NIKOLA, Poreč



7

        

11

     

TAKENOKO, Zagreb

 

TAVERNA ADMIRAL, Opatija

   

TAVERNA RUSTICA, Dubrovnik



TERASA, Daruvar



TOPLE, Tribunj



4





4



   

5

  

5



TOPLICA, Topusko

4

   

TRATTORIA RUSTICA, Čakovec

 



TROŠT, Vrsar

4



         

TURIST, Varaždin

11



5

              

15

          

VALSABBION, Pula

10

 



UZORITA, Šibenik



VARAŽDIN, Varaždin

  

VARAŽDINBREG, Varaždin Breg



VICTORIA, Dubrovnik

       



8 5

    

VILLA ANNETTE, Rabac

              

6



11



VILLA MAGDALENA, Krapinske Toplice

    

VILLA MIRA, Kastav

4 13

           

VILA KOSTRENA, Kostrena VILLA ARISTON, Opatija

10

               

STARI FIJAKER 900, Zagreb STARI PUNTIJAR, Zagreb

07

   

5 10

         

VILLA NERETVA, Metković

                    20

VILLA ZELENJAK-VENTEK, Risvica



VINODOL, Zagreb

         

     

12

        

19

             

15



VODNJANKA, Vodnjan



   

VUGLEC BREG, Krapina ZABOKY, Zabok

 

   

ZELEN DVOR, Zagreb-Susedgrad

  



9

     





7 5

    

ZELENI PAPAR, Samobor

 

ZIGANTE, Livade ZINFANDEL’S, Zagreb

4 6

    

ZDJELAREVIĆ, Brodski Stupnik ZELENGAJ, Opatija

  

4

 

                 



  

11 11

ZLATNA GUSKA, Varaždin

     

6

ZLATNA RIBICA, Poreč

     

6

ZLATNA RIBICA, Šibenik-Brodarica

                    20

ZLATNA ŠKOLJKA, Rijeka

 

 



ČAPORICE, Trilj ŠTAGELJ, Starigrad



8

          

11

      

ZLATNE ŠKOLJKE, Skradin ZLATNI ZALAZ, Supetarska Draga

12

       

ZLATNE GORICE, Gornji Kneginec

9

        



ŠUMICA, Split

 



   

9



   

5

       

8

ŽGANJER, Karlovac

7

      

ŽGANJER, Ozalj

                  95

96

97

98

99

00

01

02

03

04

05

06

07

08

09

10

11

12

13

18

14 

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 in Trsat:

PRIMORJE-GORSKI KOTAR COUNTY

RIJEKA TOURIST BOARD

Diversity is beautiful 230

List of sponsors Alexandercommerce

hotel and restaurant equipment

151

All4wine

everything for wine

206

Arman F.

wine production

29

Belje

wine production

171

Brist

olive oil

29

Bumbar

hotels and restaurants equipment

85

Cattunar

wine production

35

Coslovich

wine production

39

Damjanić

wine production

19

Darna

liquer production

19

Degrassi

wine production

17

Dukat Galbani

cheese production and import

165

Dukat Sirela

cheese production

144

Electrolux

restaurants equipment

225

Galić

wine production

147

Gelati d’oro

ice cream production

227

Karlić tartufi

truffle hunting and production

45

Kotanyi

spices

183

Ledo

frozen food production

173

Legovina

wine production

10

Lepa Vida

wine production

39

Matuško

wine production

119

Metro

wholesale trade

229

Milena

dried cod production

17

Nimcro

liquer production

147

Paška sirana

cheese production

77

Petrač

wine and sparkling wine production

174

Podravka

food production

PP Orahovica

wine production, freshwater fish and hazelnuts

204

PZ Cres

Cres lamb breedeng and olive oil production

74

PZ Gospoja

wine production

59

PZ Kuna

wine production

85

PZ Svirče

wine production

Raiffeisen leasing

leasing

Sirotić

wine production

Sladić

wine production

92

Svjetlosni centar

profesional lighting

215

Tilia Estate

wine production

49

TZ Rijeka

tourist board

51

TZ Splitsko-dalmatinske

tourist board

99

Velpro

wholesale for restaurants

122

Visintin

wine production

45

Zlatan otok

wine production

99

Zvijezda

olive oil

169

cover page

93 cover page 35

231

THE GASTRONAUT LIBRARY Publisher Abisal Ltd Rijeka For the Publisher, project manager and editor Karin Mimica Editor Vlatko Ignatoski Project advisor and issue resolution Nikola Serdar Assistant project manager and editor Marina Marijan - Selak Project assistants and issue resolution Šime Ćoza Matea Ignatoski Nikica Karamarko Ivo Kirigin Siniša Križanac Miljenko Magdić Bože Mimica Translation to English Prijevodi Jardas Press AKD, Zagreb © All Rights Reserved Abisal, June, 2015.

si

ce

1 9 9 5.

20 year

s

www.gastronaut.hr

100 2

0 1 4

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

9 789537 507077

June, 2015.

Price: 80 kn

100 Leading Croatian Restaurants and Their Specialties - 2015/16

n

100 Leading

Croatian Restaurants and Their Specialties

20th Edition 2015/16