100 Leading Croatian Restaurantes and Their Specialities - 2016/17

21

YEARS

100

www.gastronaut.hr

2 0 1 5

978-953-7507-11-4

9 789537 507114

June, 2016.

Price: 80 kn

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

100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES - 2016/17

SINCE 1995.

100 Leading

Croatian Restaurants and Their Specialties

21th Edition 2016/17

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 Janka Polić Kamova 37 A, RIJEKA 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 000935340. :: ISBN 978-953-7507-11-4

100 Leading

Croatian Restaurants and Their Specialties

21th Edition 2016/17

TABLE OF CONTENTS Index of Simbols~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 8 Introduction~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 9 ISTRIA & KVARNER 11 BADI, Lovrečica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Seabass Filet in Hazelnut Tapenade with Pumpkin Sorbet and Oyster Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SAN ROCCO, Brtonigla~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Boškarin (indigenous Istrian cow) Tortellini on Wild Asparagus Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SV. NIKOLA, Poreč~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Shrimp and Scampi Tartar on Asparagus Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TROŠT, Vrsar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PUNTULINA, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Pljukanci” (homemade pasta) with Scampi Tails and Shrimps~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GIANNINO, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Gilt-headed Bream with Vegetables ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VODNJANKA, Vodnjan~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Istrian Sausages in Cabbage and Red Wine- Teran~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lasagne Vodnjan in Istrian Sausage Sauce~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BODULKA, Šišan~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Flying Fish “Brodetto” on Aromatic Polenta~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ AMFITEATAR, Pula~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Polenta with Reduced Scampi Sauce and Local Scampi~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Istrian Dumpling with Scallop and Saffron~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MILAN, Pula ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pilchards in Pan~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZIGANTE, Livade~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tagliatelle with fresh black truffles ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ JOHNSON, Mošćenička Draga ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA ARISTON, Opatija~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lobster Salad with Cereal and Fresh Ricotta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BEVANDA, Opatija~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RISTORANTE CASA TUA, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Saltimbocca alla Romana~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PLAVI PODRUM, Volosko~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STANCIJA KOVAČIĆI, Rukavac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KUKURIKU, Kastav~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Mackerel Sashimi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Homemade Ravioli Filled with Ricotta Cheese, with Asparagus and Shrimps~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RONJGI, Viškovo~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pork Fillet Coated in Pancetta and Polenta Cups Filled with Gorgonzola and Asparagus with Bear Garlic Pesto~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Homemade Pasta (“pljukanci”) with Asparagus and Prosciutto~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ CONCA D` ORO, Rijeka ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TARSA, Rijeka ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tuna Steak on Rocket Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Ravioli with Truffles and Prosciutto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DOMINO, Dramalj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Sushi “Local Style” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RIVICA, Njivice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Poached sea bass on Asparagus Puree ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TORKUL, Krk~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Paella Sea~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MARINA, Krk~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Stuffed Squid “Veglia” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Bicolored Cheesecake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ NADA, Vrbnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Octopus Risotto with Sea Bass Fillet~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 4

12 13 14 15 16 16 18 20 21 22 23 24 25 25 26 27 28 29 29 30 31 32 33 34 36 37 38 40 40 42 44 46 46 46 48 49 49 50 52 53 53 54 55 56 57 58 59 60 61 61 62 63

SANTA LUCIA, Cres~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 64 Steamed Sole with Vegetables and Green Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 65 ARTATORE, Mali Lošinj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 66 Braised Lamb (pod teću) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67 Chocolate cake with fresh figs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67 VELI ŽAL, Mali Lošinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 68 Ravioli Filled with Ricotta in Lošinj Asparagus and Scampi Sauce~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 69 Istrian Beef on Rocket Salad with Balsamic Vinegar Cream and Roast Aromatized Potatoes~ ~ ~ ~ ~ 69 ZA KANTUNI, Mali Lošinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 70 Tuna Steak with Vegetables Julienne and Anchovy Dressing~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 71 BARBAT, Barbat na Rabu~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 72 Crab and Shell Mix ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 73 DALMATIA 75 BOŠKINAC, Novalja ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 76 4 FERALA, Starigrad Paklenica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 78 Tagliatelle with Scampi and Cherry Tomatoes~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 79 NIKO, Zadar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 80 Tuna Tartar with Asparagus~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 81 FOŠA, Zadar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 82 Grilled Tuna Steak ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 83 Marinated Scampi~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 83 PET BUNARA, Zadar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 84 Lamb Chop “Pet bunara”~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 84 BOROVNIK, Tisno ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 86 Beef Sirloin Served on Seasonal Vegetables ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 87 Lamb Chops with Sautéed Potatoes and Green Beans~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 87 ZLATNE ŠKOLJKE, Skradin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 88 Skradin Cake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 89 Spaghetti with Seafood~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 89 KRKA BELVEDERE, Skradin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 90 Lamb Chops with Asparagus Frittata~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 91 PELEGRINI, Šibenik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 92 ZLATNA RIBICA, Šibenik-Brodarica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 94 Tuna Tartar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 95 PARADIGMA, Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 96 Risotto Baba Ghanoush~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 97 KADENA, Split~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 98 Matured Lamb Tagliatta with Demi- glace Sauce Made of Lamb Bones, Duck Liver and Asian Pear~ 99 Semifreddo with Pistachios and Bitter Orange on Mango Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 99 KAŠTIL SLANICA, Omiš~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 100 Snails “Farmer’s Style”~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 101 Dalmatian Fritters (Fritule) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 101 KNEZ, Omiš ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 102 Roasted Gilthead in Wine Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 103 KOD MIJE, Lokva~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 104 Scampi Brodetto with Pasta (with vegetable and cuttlefish aroma) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 105 JEŽ, Makarska~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 106 Brodetto- salad with Octopus and Honey ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 107 GARIFUL, Hvar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 108 Lobster Salad “Gariful”~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 109 PORTO ROSSO, Skrivena Luka~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 110 Squid Brodetto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 111 VILLA NERETVA, Metković~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 112 Seafood Risotto~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 113 STARI KAPETAN, Orebić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 114 Tuna Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 115 KAPETANOVA KUĆA, Mali Ston~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 116 Cream of Shrimp Soup ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 117 5

6

Shrimps with Homemade Pasta~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ NAUTIKA, Dubrovnik~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cuttlefish Medallions ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RIBLJI RESTAURANT PROTO, Dubrovnik~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Boiled Flying Gurnard Fillet with Emulsion of Extra Virgin Olive Oils~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KLARISA, Dubrovnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GALIJA, Cavtat ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tagliatelle dal Vulcano ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GORSKI KOTAR, LIKA, KARLOVAC AND SURROUNDINGS, MOSLAVINA

117 118 118 120 120 122 124 125 127

BITORAJ, Fužine~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Duck Breast in “muštarda” with Fried “hunter’s” Dumplings~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MIRNI KUTAK, Otočac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Local Lika Trout from Gacka River with “Pole” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ FRANKOPAN, Ogulin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pancakes with Spinach Au Gratin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GRADINA, Josipdol ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Bear Steaks in Dark Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZELENI KUT, Zvečaj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Catfish a la Puškarić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DP, Donji Zvečaj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Prosciutto Filled with Lamb Liver Foam ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KVAKA, Karlovac~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Dark Pancakes Pyrus ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ LOVAČKI ROG, Karlovac~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lamb Fillet “Hunter’s Style”~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SRAKOVČIĆ, Karlovac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Warm-cold salad with mediterian spices ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ŽGANJER, Ozalj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Young Island Lamb from the Roasting Spit~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DJED, Hrvatska Kostajnica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Steak “Kestenjada”~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ COCKTAIL, Sisak~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Zander Fillet in Dough with Wasabi Remoulade and Colored Crunchy Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZAGREB AND SURROUNDING AREA

128 129 130 131 132 133 134 135 136 136 138 139 140 141 142 143 144 145 146 147 148 149 150 151 153

KARLO, Plešivica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cream of Bear Garlic~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Roebuck Meatballs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MON AMI, Velika Gorica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lobster with Green Noodles in Scampi Stock ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ POTKOVA, Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Duck on “Podvarak” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Boškarin” Stew ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STARI PUNTIJAR, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beef with Whipped Foam~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MANO 2, Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Fried Scallops with Brussels Sprouts Cream and Sea Algae Foam~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STARI FIJAKER 900, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Popečci”~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ OKRUGLJAK, Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Baked Zagorje Štrukli~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZINFANDEL S, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Blue Potato Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Warm Blue Potato Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Slowly Baked Yellowfin Tuna ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Yellow Carrot Puree ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DUBRAVKIN PUT, Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Black Risotto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

154 155 155 156 157 158 159 159 160 161 162 162 164 164 166 166 168 169 169 169 169 170 171

Vitello Tonnato ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DVA GOLUBA, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Veal under “Peka” (iron cover)~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VINODOL, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Veal Cutlet with Crust of Fresh Cottage Cheese, Brussels Sprouts Ragout and Pumpkin Soufflé~ ~ BOBAN, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Grilled Entrecote of Matured Beef with Aromatized Potatoes ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Meringue Cake with Pistachio, Pine Nuts, Walnuts, Dark Chocolate with Whipping Cream ~ ~ ~ ~ Homemade “bigoli” Pasta with Young Spinach and Pecorino ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZAGORJE, MEĐIMURJE, PODRAVINA

171 172 173 174 175 176 177 177 177 179

VILLA ZELENJAK-VENTEK, Risvica~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Boiled Zagorje “Štrukli” with Forest Fruit Topping ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ACADEMIA, Marija Bistrica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Crunchy Barley- Risotto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KLET BOLFAN, Hrašćina ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VUGLEC BREG, Krapina ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Štrukli” Soup~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA MAGDALENA, Krapinske Toplice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Duck Breast with Wine, Honey and Forest Fruit Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VERGLEC, Varaždin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beef Fillet Patačić with Croquettes ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PALATIN, Varaždin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Salmon in Shrimp Sauce with White and Green Asparagus and Boiled Young Potatoes~ ~ ~ ~ ~ ~ ~ Crunchy Forest Fruits with Whipped Cream Made with White Chocolate~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MAMICA, Pušćine ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pillows with Asparagus and Smoked Ham ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MEĐIMURSKI DVORI, Lopatinec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Veal Steak in Wine Sauce with Caramelized Carrot and Barley with Fresh Peppers ~ ~ ~ ~ ~ ~ ~ ~ MALA HIŽA, Mačkovec~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Zander Fillet in Seed Coat, Muscat Squash Puree, Sautéed Baby Kale with Chili Pepper ~ ~ ~ ~ ~ PODRAVSKA KLET, Starigrad~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Fruit Phantasy ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Royal Steak~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KRALUŠ, Koprivnica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Stuffed Rump Steak~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Drunken Pancakes ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SLAVONIA AND BARANJA

180 181 182 182 184 186 187 188 189 190 191 192 193 193 194 195 196 197 198 199 200 201 201 202 203 203 205

TERASA, Daruvar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Stuffed Beef Steak Arcadia~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DVORCI SLAVONIJE, Našice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Dora Steak ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Catfish with Bacon and Pasta with Pumpkin Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ CLUB WALDINGER, Osijek~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Zander Rolled in Prosciutto and Dill Served on Baked Polenta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KARAKA, Osijek ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Baked Beans ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Slavonic Thick Soup (Čorba) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KORMORAN, Bilje ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Rooster Stew (Perkelt) with Polenta~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ JOSIĆ, Zmajevac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Venison “Forrest”- Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BARANJSKA KUĆA, Karanac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VRŠKE, Vukovar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Carp Prepared on Wooden Fork ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Catfish Prepared on Wooden Fork ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Everlasting list of “Restaurant Croatica”~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ List of sponsors ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

206 207 208 209 209 210 210 212 213 213 214 215 216 217 218 220 221 221 222 239 7

I n d e x o f Sy m b 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 card

R

acceptable cards

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

8

Introduction

Dear readers, To the great joy of all gastronomes, Croatia is getting more and more profiled as a desirable gastronomic destination. Numerous events dedicated to specific ingredients and gastronomic programs offered even outside the main season inspire the lovers of good food, wine and pleasant ambiences to move from destination to destination. Our selection of 100 Leading Croatian Restaurants- Restaurant Croatica is based on recommendations of visitors of web portal www.gastronaut.hr and caterers, with verification of the Honour Committee of the project. After last-year research of 2,324 restaurants we are proud to present you the 21st edition of the book in which restaurants with most recommendations from guests and professionals are presented along with their specialties and natural and cultural environment. Leading restaurants have been entitled to use the sticker Restaurant Croatica with the year in which they gained this title.

The agent of the project is Club Gastronaut. In the past year it organized meetings dedicated to traditional ingredients and dishes and discovery of touristic potentials through the prism of gastronomy in Rijeka, Zagorje, Zagreb, Ozalj and the City of Krk and pre-seasonal education of catering staff in cooperation with tourist boards.

We have closely cooperated with the International Association of Tourist Journalists and Writers - FIJET (FĂŠdĂŠration Internationale des Journalistes et Ecrivains du Tourisme), Association of Restaurateurs of Croatia, Union of Chefs of Mediterranean and European Regions and with colleagues spreading the gastronomic culture in neighbouring countries with their projects.

The book is issued in Croatian and English language so that foreign readers may find it easier to understand our gastronomic scene.

Let us wish you a lot of fine tastes and nice moments in our leading restaurants.

Head of project 100 Leading Croatian restaurants: Karin Mimica

9

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

Istria & Kvarner Specialties based on ingredients from the sea, dishes prepared following old 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 fish spread (Milena), snails, Istrian pesto (made with bacon and garlic) and seafood salad are just some of the cold starters that must be tried. Warm appetizers usually include various risottos and pastas with seafood, minestrone with corn from the cob (“bobići”), “jota” (traditional dish made with dried beans and sour cabbage) or frittata with truffles, rocket salad or wild asparagus.

Fresh sea fish, Kvarner scampi prepared in many ways, 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 sour cabbage, “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 (Agricultural Cooperative Cres). For dessert there are “kroštule” and “fritule” (both prepared with different types of dough and fried in deep oil), dried figs and chestnut cakes. Chestnuts from Lovran (“maruni”), wild asparagus and truffles from Motovun forest (Zigante tartufi) 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, sparkling wine 1288 of Winery Pavlomir or traditional Istrian brandy “bis-

ka” (Rossi). Dishes prepared with white fish and white meats are usually accompanied by malvasia (Degrassi, Damjanić, Deklić, Cattunar, Coslovich, Sirotić, Matić, Rossi, Zigante), malvasia Reserva matured in wood in Winery Visintin, sauvignon (Legovina), Vrbnik žlahtina, especially with lamb (PZ Gospoja, Pavlomir), chardonnay (Degrassi, Legovina, Pavlomir) and Istrian rosé Ruža (Cattunar). With dark meats and oily fish the most popular are teran (Terre Rosse – Degrassi, Coslovich, Sirotić, Rossi, Franc Arman, Cattunar), borgona (Damjanić), refosco (Degrassi), merlot (Franc Arman, Cattunar, Damjanić), cabernet franc (Legovina, Franc Arman) and cabernet sauvignon (Visintin, Cattunar, Degrassi, Pavlomir). 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 figs.

Exclusive restaurants with top quality offer are Milan (fish) in Pula, San Rocco in Brtonigla, Zigante in Livade (truffles), Bevanda (fish) in Opatija and Plavi podrum (fish, creative cooking) in Volosko. Top creative specialties are also offered in restaurant Bodulka in Šišan. Amfiteatar in Pula, Villa Ariston in Opatija, Pepenero in Umag, and Kukuriku in Kastav. Local ingredients used in creative way are an inspiration in restaurant Stancija Kovačići in Rukavac, Nada in Vrbnik and Marina in Krk. Mostly fish specialties are at home in Badi in Lovrečica, Giannino and Puntulina in Rovinj, Trošt in Vrsar, Johnson in Mošćenička Draga, Casa tua in Opatija, Conca d’Oro in Rijeka, Rivica in Njivice, Domino in Dramalj, Santa Lucia in Cres and Barbat in Barbat on the island of Rab, Veli žal and Za kantuni in Mali Lošinj. Home-like ambience and local specialties are offered in Vodnjanka in Vodnjan, Tarsa and Trsatica in Rijeka, Torkul in Krk, Artatore in Mali Lošinj.

Forest specialties are served in Ronjgi and Bitoraj in Fužine.

11

BADI

96, 04, 06, 10, 11, 12, 13, 14

Umaška 12, 52470 Lovrečica,

www.restaurant-badi.com,

052 756293,

,

052 742458,

30,

12 - 23, PON, 06.01. -30.01.,

Half-way between Umag and Novigrad there is a small fishing village of Lovrečica.

In a beautiful landscape you will fi nd Restaurant Badi, for years preserving its place among 100 best Croatian restaurants with its quality and professionalism, winning domestic and foreign awards on its way.

Since it was founded in 1986, the restaurant has been run by family Badurina-Badi. Th is

12

info@restaurant-badi.com 70;

90

spirit with continuous efforts to improve the service and the offer have attracted guests from Croatia, Italy, Austria, Slovenia…

The entrance to the restaurant, the interior design, atmosphere, service, everything is inconspicuous and discreet. The staff welcomes you with a smile.

Rich offer consists of fish specialties, particularly raw fish dishes, shell fish and scampi. Buzara

Badi, Seabass in Bread Crust (dish of the year 2014 proclaimed by organization MangarBen), various dishes of Istrian cuisine and homemade pasta with truffles are some of staple dishes.

Rich offer of wines are dominated by wines of winemakers such as Degrassi, Coronica, Matošević, Kozlović, Clai, Prelac and others, with a selection of Italian wines.

File Brancina u tapenadi od lješnjaka sa sorbetom od bundeve i kremom od kamenica

Seabass Filet in Hazelnut Tapenade with Pumpkin Sorbet and Oyster Cream 150 g seabass f ilet,50 g ground hazelnuts, 50 g tapenade (mix of capers, black olives and anchovies in olive oil), 100 g pumpkin, 4 oysters, olive oil Roll the fish in tapenade and then in hazelnuts. Bake the pumpkin, peel it, blend it and freeze it.

Open the oysters and fry their meat. Cool the meat and blend it with olive oil. Present the dish as shown in the picture.

13

SAN ROCCO Srednja ulica 2, 52474 Brtonigla, 052 725000,

052 725026,

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

www.san-rocco.hr, ,

20,

13 - 23,

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.

14

info@san-rocco.hr 20;

50

Efforts invested in quality service and offer has been awarded with numerous high awards and the restaurant has been listed in important national and international oenologicalgastronomic guides. It is a member of Jeunes Restaurateurs d’Europe (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 isst Österreich and awarded many awards. It has also been listed in Le Guide de l’Espresso, A tavola con i Nordest, Magnar Ben, Restaurant Croatica and for years it has been among the best Istrian restaurants.

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

Tortelini od boškarina na kremi od divljih šparoga

Boškarin (indigenous Istrian cow) Tortellini on Wild Asparagus Cream 200 g durum flour, 2 eggs, 150 “boškarin” meat (beef ), 150 g shallots, 50 g butter, 50 g extra virgin olive oil, 100 g wild asparagus Mix flour and eggs and knead into a compact mass.

For fi lling: Briefly fry meat (chopped, not minced because you can easily remove the tendons) and shallots in olive oil until the meat liquid evaporates. Add salt and pepper.

Roll out the dough for tortellini. Cut circles of about 10 cm and fi ll them with meat. Close them in tortellini shape. If necessary, use some water to seal the edges.

Boil tortellini in water, they are ready when they start to float.

For asparagus cream, clean and boil asparagus. Drain and blend with salt and pepper.

Put a spoonful of asparagus cream in the middle of the plate, add four tortellini and decorate with grated cheese Grana Padano and sundried tomatoes.

Use green vegetables for additional decoration.

15

SV. NIKOLA Obala Maršala Tita 23, 52440 Poreč, 052 423018,

,

20,

11 - 01,

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

www.svnikola.com, 60;

info@svnikola.com,

40,

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

fi let, small island fi let (sea bass fi let 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.

Tartar od kozica i škampi na kremi od šparoga Shrimp and Scampi Tartar on Asparagus Cream 30 g Kvarner scampi tails, 30 g Kvarner shrimp tails, 100 g wild asparagus, 1 dl olive oil, 3 dl water, 1 spoon instant polenta, cuttlef ish ink, salt, pepper Prepare a runny polenta with cuttlefish ink.

Pour it to greased paper, form a specific shape and bake for 18 minute at 200°C.

Asparagus cream: boil the asparagus in some water with a pinch of baking powder to preserve the green colour. Drain them, season with some salt and pepper and add some olive oil. Mix into cream.

Season shrimps and scampi with salt and pepper, add olive oil and chop them finely. Pour asparagus cream on a plate, add the crunchy polenta. Shape the tartar and lay it on polenta 16

Deklić wines are the result of an almost one-hundred-year tradition cherished by the Deklić family in their vineyards. The grapevine has always been our life and the legacy that we take care of and preserve for generations to come.

Our wines come from the area of Vizinada, part of the Istrian peninsula, which has always been a wine-growing district, with an excellent climate, afertile red soil and a pleasant altitude which is of great

importance for the wine. Our vineyards’ locations allow vines to absorb the sun heat throughout the day, which greatly affects the excellence of the product.

The combination of terroir and effort we invest brings you the wines characterized by their minerality, freshness, durability, retro flavour and finearoma. You will enjoy them as much as our family members enjoy producing them for you.

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

www.vina-deklic.com

TROŠT

05, 06, 07, 08, 09, 10, 11, 12, 13, 14

Obala Maršala Tita 1a, 52450 Vrsar, 052 445197,

052 441107,

,

www.restoran-trost.hr, 10-24,

160;

Restaurant Trošt is situated in Marina Vrsar.

You can enjoy a splendid view of the sea and the town of Vrsar from the restaurant.

The owners, family Trošt, have worked in hospitality industry for two decades and after renting restaurants Vrsaranka and Marina, since 2001 they have had their own restaurant Trošt, also known as Ilvo.

In summer on the terrace, in winter in the warm ambience near the open fi replace you can

18

info@restoran-trost.hr

200 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.

Some love never dies.

It flows from generation to generation, from barrel to bottle, from bottle to glass, ‘til it finds its way back to the heart.

Familly Winery & Distillery Rossi • Bajkini 16, hr-52447 Vižinada gsm: +385 91 3355-604 • info@vinarossi.com • gps: 45.3365, 13.735

PUNTULINA Sv. KriĹža 38, 52210 Rovinj,

,

052 813186, 098368504,

052 815975,

12, 14

puntulina@gmail.com,

100;

70

12 - 23, 3.11. - 20.03.,

Restaurant Puntulina was opened in 2004 in family Pellizzer’s 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

20

,

installed under the sea make the experience even better.

The restaurant is run by spouses Giannino and 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 Agusta Ferrija 38, 52210 Rovinj, 052 813402, 098420104,

97, 98, 01, 03, 04, 05, 06, 07, 08, 10, 11, 12, 14

giannino.incroatia.info,

052 815975,

,

70;

40

10-15; 18-23, PON, 15. 01. - 30. 03.,

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 without a permanent menu because the

22

giannino@gmail.com,

offer depends on daily catch of local fishermen.

Th ree Rovinj fishermen are assigned to catch fish just for Giannino. Th is 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

VODNJANKA Istarska 22b, 52215 Vodnjan, 052 511435,

,

50,

,

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

ivana.celija@gmail.com

11 - 23, NED,

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.

Th is family-run restaurant-lounge has developed into a cult point of Istrian and Vodnjan gastronomy. Numerous plaques, awards,

24

recognitions, articles in foreign magazines, television 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.

Istarske kobasice u zelju i teranu Istrian Sausages in Cabbage and Red Wine- Teran Fry Istrian sausage meat in olive oil. Briefly boil cabbage leaves in hot salted water. Stuff each leaf with prepared meat and make little “packages”.

Serve on sauce prepared by reducing the wine in the same pan we used for frying sausages.Serve with baked potatoes.

Vodnjanske lazanje u umaku od istarskih kobasica

Lasagne Vodnjan in Istrian Sausage Sauce 1 kg flour, 8 eggs, olive oil, Istrian sausages, aromatic herbs, salt, pepper, tablespoon milk Prepare lasagne from flour and eggs. Roll out and cut wide noodles. Cook them i boiling water.

Fry sliced sausages in some olive oil. Add herbs, salt if necessary, pepper and milk.

Put cooked noodles in the sauces. Stir and serve.

In mid-August there is “Fuži Fest” (“fuži” is typical Istrian pasta) with participation of Svjetlana Celija and her associates.

25

BODULKA Franje Mošnje 3b, 52100 Šišan, 052 300621,

052 300629,

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

www.velanera.hr, ,

30,

11-23,

The beginning of the 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.

26

velanera@velanera.hr 60;

100

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 fi rst class Mediterranean and world cuisine with a touch of Istrian. In winter this is the place full of candlelit golden nuances and open fi replace and in summer there is the

terrace under the vault, near the pool and the olive grove.

One of the 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 f ish, 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.

27

AMFITEATAR Amfiteatarska 6, 52100 Pula, 052 375600,

052 2375601,

www.hotelamfiteatar.com, ,

5,

7 - 22,

In the heart of Pula and in the vicinity of the largest and most preserved monument of ancient architecture in Croatia-Pula Amphitheatre there is hotel-restaurant Amfiteatar.

The restaurant is stylish and modern. The dishes prepared in the restaurant are inspired by traditional Istrian ingredients and fresh produce. The orientation is Mediterranean, Istrian and innovative and the dishes are signed by renowned chef Denis Zembo.

28

90;

info@hotelamfiteatar.com 130

Specialties such as “pljukanci” (type of pasta), “boškarin” (special sort of cow) and tuna steak with caramel have been recognized and received respectable international awards such as Goud Miland 13 points and Trip Advisor Hotel of the Year.

Along with about 50 Croatian wines there are also about 20 wine from all over the world on the wine list.

Istarski njok s capesantom i šafranom Istrian Dumpling with Scallop and Saffron

Palenta s reduciranim umakom škampa i primorski škamp Polenta with Reduced Scampi Sauce and Local Scampi

29

MILAN Stoja 4, 52100 Pula, 052 300200,

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

www.milanpula.com,

052 210500,

40,

hotel@milanpula.com

12-23, 24.12.-06.01.,

Restaurant Milan, as a part of Hotel Milan, is situated in Pula, on Stoja, in vicinity of the beach. There are 12 rooms in the hotel, all appointed in line with European standards. Th is family- run 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 fi replace and artwork on the walls.

30

80;

50

Connecting the continent with the Mediterranean, a signature “pjat� (plate) is created. The basis of Milan’s cuisine lies in Istrian terroir.

Basic ingredients are fully respected and used for simple but also much more elaborated dishes without much intervention. They are enriched with olive oil produced from olives growing in the vicinity of the restaurant. Aromas and tastes

are most important in Milan.

The premises are at the guest’s service, they are modern and constantly seeking innovations, with elements of art- deco and ideas signed by world- known authors. The restaurant has pleasant and discreet atmosphere for both business and private enjoyment in table culture.

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.

Srdele u tavi

Pilchards in Pan Pilchards, olive oil, Istrian malvasia wine, salt, pepper, rosemary, olives, onion, fennel Clean pilchards, salt and pepper them. Gently simmer the fish in olive oil, add wine, rosemary, black olives, spring onion and fennel.

Serve warm.

31

ZIGANTE Livade 7, 52427 Livade, 052 664302,

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

www.restaurantzigante.com,

052 664303,

,

30, 10.01. - 10.03.,

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. Th is typical Istrian village attracts domestic and foreign tourists with its peace and abundance of

32

info@livadetartufi.com, 64;

12-22,

12-23

50

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 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.

Tagliatelle sa svježim crnim tartufom

Tagliatelle with fresh black truffles for 2 persons: for sauce of truffles: 2 dl vegetable stock; veluté: Butter and flour, 16 g grated fresh truffle butter, 1 tablespoon truffle, 30 g cheese: Grana Padano veluté sauce: Fry flour in butter and pour the vegetables stock. Add grated fresh truffles, truffle butter, grated cheese and boil briefly.

Pasta: homemade tagliatelle should be cooked al dente.

33

JOHNSON

10, 11, 12, 13, 14

Majčevo 29 b, 51417 Mošćenička Draga,

www.johnson.hr,

051 737578,

12 - 23,

051 737824,

,

20,

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.

34

36;

info@johnson.hr 18

“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.

In this year’s classification for Gault Millau guide, the restaurant won 17 points and two chef ’s caps.

VILLA ARISTON M. Tita 179, 51410 Opatija, 051 271379,

051 271494,

www.villa-ariston.hr, ,

10,

12-24,

At the favourite promenade in Opatija - lungo mare, in the romantic ambience of a beautiful park, there is Villa Ariston, one of the oldest and best preserved villas of this region.

It was fi rst mentioned in far 1980 as property of Mrs. Ana Pick, widow of dr. Julius from Ozor in Hungary. In 1898 it became property of baroness Hedwiga von Hass-Teichen from

36

95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 09

info@villa-ariston.hr, 40;

60,

Vienna and in 1908 she commissioned a project from Oswald Meese, the architect of fi rst hotel in Opatija-Kvarner.

The image of today was achieved in adaptation that took place from 1915 to 1924, performed by the architect from Vienna and Opatija Carl Seid who turned it into a Mediterranean gem which seems to be protruding from a cliff above the sea.

Hotel Villa Ariston, surrounded by a beautiful park, is one of the most charming hotels of Rivera Opatija. It is a location where the atmosphere of past times perfectly meets the modern comfort and first-class service, ideal for a unique vacation.

Chef Roberto Benzia, thanks to his talent and education in Italy, at famous academy Boscolo, transfers his creativity to the food and creates

unique gastronomic delicacies based on seasonal ingredients.

In the restaurant you can experience a harmony of tastes and aromas of fish and meat delicacies with a Mediterranean touch. Relying on the quietness of the ambience and discreet service, the staff is keen to satisfy each one of your wishes. The say: “Villa Ariston is the right choice for your dream wedding”.

Salata od jastoga sa žitaricama i svježom skutom

Lobster Salad with Cereal and Fresh Ricotta 300 g lobster, 50 g bulgur, 50 g barley, 50 g quinoa, vegetables (zucchini, carrot, celeriac, onion, pepper, parsley), 50 g ricotta, 0.5 dl olive oil, salt, pepper, bay leaf, rosemary, half lemon Boil lobster with root vegetables. When cooked, take the meat out of the shell. Marinate lobster in olive oil, salt, pepper, herbs and lemon.

Boil cereals in boiling water in which you boiled lobster. Drain vegetables and cut vegetables. Mix vegetables with cereals and fresh ricotta.

Serve lobster with vegetables and cereals.

37

BEVANDA Zert 8, 51410 Opatija, 051 493888,

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

www.bevanda.hr,

051 718354,

10,

12 - 24,

bevanda@bevanda.hr 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,

38

modern dishes with a touch of fresh, organic local ingredients.

Dishes are grilled on wood coal, under iron cover (“pod pekom”) and in the baking oven.

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 topquality sparkling wines and champagnes with fish snacks and fresh oysters.

www.vina-visintin.com Love for wine, this noble drink, has been passed form grandpa Luigi who planted the vineyard in the far sixties. The know- how has been passed from generation to generation and through the son Sergio it had reached the grandson Dean. He invested in his education and successfully linked tradition to modern technology.

Winery Visintin is located in the small village of Zubini, near Livade, the world center of trues.

Our vineyards that are close to our winery spread on the hills of Oprtalj, on their south slopes, which is a great predisposition for top quality wines.

vinoteka Barolo

Opatija, Augusta Ĺ enoe 3 T 00385 (0)51 272 605 M 00385 (0)95 90 36 039

Vina Visintin

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

RISTORANTE CASA TUA Zert 2, 51410 Opatija, 051 712333,

www.hemingway.hr,

051 712333,

,

90,

13, 14

opatija@hemingway.hr 2,

11 - 02,

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 dishes. Since the magic of such

50;

40

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.”, says 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 is accompanied by a splendid view of Kvarner Bay.

Saltimbocca alla Romana Saltimbocca alla Romana 300 g veal, 30 g prosciutto, 10 g chestnut honey, butter, 2 dl white wine, almonds, spices Wrap veal chunks in prosciutto and fry in olive oil. Add almonds, wine, some honey. Simmer for a couple of minutes, add butter and cook until sauce has thickened.

40

052/449-393 :: 098/224-053 BaĹĄkoti 4, 52463 ViĹĄnjan malvazija, chardonay, istarski teran

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

Obala F. Supila 4, 51410 Volosko, 051 701223,

051 741195,

www.plavipodrum.com, 12-24,

80;

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

42

dkramari@inet.hr

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 BrseÄ? 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 cuisine are freshness and quality of local ingredients which, through a sophisticated culinarily process results in top quality gastronomic experience.

Beverages are paid particular attention, particularly wines. There are more than 250 labels on the wine list, with the emphasis on the Old World. The list is constantly supplemented in accordance with current world trends but also with local trends.

The 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.

43

STANCIJA KOVAČIĆI Rukavac 51, 51211 Rukavac, 051 272106,

051 586250,

www.stancija-kovacici.hr, 60,

stancija.kovacici@gmail.com

12-23, UTO, 21.01. - 07.02.,

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,

44

12, 13, 14

70;

40

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.

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

Predstavljamo vam...

Baccalà della Mamma Kvalitetni proizvodi od norveškog bakalara

Preporučeno vino: malvazija Preporučeno vino: chardonnay

SINCE 1986

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

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

KUKURIKU

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

Trg Lokvina 3, 51215 Kastav,

www.kukuriku.hr,

051 691519,

,

051 691823,

12-24,

50;

50

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

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.

Every day brings new recipes based on daily offer of the local market and produce from

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

Shashimi škombra ili skuša

Domaći ravioli punjeni skutom, sa šparogama i kozicama

Hotel and restaurant Kukuriku is characterized by its specific style and artistic approach to table culture of its owner Nenad Kukurin.

Following world gastronomic trends, some unexpected tandems of food and drinks are sometimes achieved.

Mackerel Sashimi

46

info@kukuriku.hr

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.

Homemade Ravioli Filled with Ricotta Cheese, with Asparagus and Shrimps

RONJGI Ronjgi bb, 51216 Viškovo, 051 256038,

051 258016,

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

www.ronjgi.com.hr, 100,

10-24,

restaurant@ronjgi.com.hr 180;

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.

48

100

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

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.

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.

Svinjski file omotan pancetom i košarice od palente punjene gorgonzolom i šparogama na podlozi od pesta medvjeđeg luka Pork Fillet Coated in Pancetta and Polenta Cups Filled with Gorgonzola and Asparagus with Bear Garlic Pesto Pork f illet, bacon, corn flour, asparagus, gorgonzola, bear garlic, parmesan, walnuts, olive oil Coat the cleaned pork fillet with slices of bacon and grill. Cook polenta and let it cool on a platter. Make cups.

Fill cups with blanched asparagus and diced gorgonzola. Gratinate at 200 degrees C for 5- 10 minutes. In a pestle and mortar make pesto with bear garlic, walnuts and parmesan, adding olive oil until adequate thickness is achieved.Serve with baked potatoes.

Domaći pljukanci sa šparogama i pršutom

Homemade Pasta (“pljukanci”) with Asparagus and Prosciutto Pasta dough: 0.5 kg flour, teaspoon salt, tepid water, a little oil, prosciutto, asparagus, cooking cream, salt, pepper Knead pasta dough and roll small pieces between your palms. Boil them in hot water. Fry prosciutto in some oil. At the very end add asparagus, some cooking cream and boiled pasta.

Add salt and pepper.

49

CONCA D` ORO Kružna 12, 51000 Rijeka, 051 213782,

www.zlatna-skoljka.hr,

051 321339,

11-24, NED,

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

info@zlatna-skoljka.hr

60;

Fish restaurant Conca d’Oro (ex Zlatna školjka), located in the heart of Rijeka, in an alley off the main pedestrian area of Rijeka, Korzo. It was established in far 1885 and it has gained the reputation of a traditional and quality restaurant. Unpretentious decoration of the interior characterized by ship elegance, unique antique furniture recalls the memories of sea voyages and contributes to a warm ambience, regardless of whether you have a business lunch, a short break from everyday activities or a romantic dinner in mind.

Gastronomic orientation of the restaurant is based on seafood from Kvarner islands, Istria and Rijeka hinterland and Gorski kotar. The offer of well-known Croatian dishes is complemented with those from traditionally close Italian cuisine. Dishes from traditional cuisine are prepared with seafood, crabs, shellfish, white and oily fish, vegetables, asparagus, mushrooms and truffles with autochthonous spices and herbs.

Various risottos and daily selection of fresh fish add to the renowned offer. Meat lovers can also find a treat. There is a wide selection of best Croatian white and red wines as well as sparkling wines and distillates.

Cooks educated in Italian restaurants, abundance of fresh fish, kind staff and good organization are the reasons that put Conca d’Oro on top of mostly visited restaurants in Rijeka.

Pizzeria Bracera is an integral part of the restaurant. It offers over twenty different types of pizza prepared in a traditional Neapolitan way in the real bread oven. There are also pastas, gnocchi and famous lasagne prepared using a Bolognese recipe. Th is year the restaurant started serving grilled food prepared on real open-fi re grill.

Pizzeria is nicely decorated and painted by the iconic painter from Rijeka, Vojo Radoičić. It is full of colour, energy and littoral charm creating an attractive and cheerful Mediterranean ambience.

50

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

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

TARSA

13, 14

Josipa Kulfaneka 10, 51000 Rijeka, 051 452089,

051 323840,

www.konobatarsa.com, ,

30,

12-02,

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.

52

150;

rojan@ri.t-com.hr 50

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, have a business lunch, dinners, celebrations and special events. In the ambience of almost forgotten home fi replace 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...

Tuna steak na posteljici od rukole Tuna Steak on Rocket Salad 200 g tuna, 50 g rocket salad, 50 g red radicchio, 10 g Grana Padano cheese, 0.5 dl olive oil, salt, pepper Grill fresh tuna steak for 3 minutes on each side. Serve it on thinly sliced radicchio and rocket salad. Sprinkle with shredded Grana Padano and olive oil. Add some salt and pepper.

Ravioli s tartufima i pršutom

Ravioli with Truffles and Prosciutto olive oil, prosciutto, stock, truffle pate (tartufata), cooking cream, ravioli Briefly fry prosciutto in olive oil and add some stock. Let it boil and add truffle pate. Put cooked ravioli filled with cottage cheese and dill in the pan. Stir and add a few drops of cooking cream. Serve hot, decorated with freshly ground truffle.

53

DOMINO Braće Car 23, 51265 Dramalj, 051 786472,

,

15,

06, 09, 10, 11, 12, 13, 14

www.domino-dramalj.com,

10-24, 01.01. - 31.01.,

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

54

dubravko.domijan@ri.t-com.hr

50,

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 daily tends to create new dishes. Depending on the season, the offer on the market and the fish market but also on the guests’ wishes, quality creative delicacies are prepared.

Particular attention is paid to the selection of wines. There is large number of selected wines on the list which is constantly replenished in accordance with new trends.

Pleasant ambience surrounded with greenery and candlelit with kind and unobtrusive staff make Domino a pleasant place for romantic dinners, family outings, meeting with friends or business partners.

Primorski suĹĄi

Sushi “Local Style� for 4 persons: 120 g sushi rice, 100 g smoked tuna, 12 scampi tails, 1 grilled Adriatic squid of 120 g, 1 f illet of smoked sea bass, 4 spring onions, 1 boiled carrot, 120 briefly boiled wild asparagus, 50 g pistachios, 1 dl apple vinegar, 0.5 dl sherry, 2 tablespoons olive oil, salt, pepper, lemon, 1 dl asparagus mayonnaise Rinse rice in cold water for 10 minutes. Boil it in salted water and cool. Add vinegar and sherry.

Thinly roll rice on the foil and put slices of tuna, scampi (marinated in lemon and olive oil) and other ingredients. Roll tightly and cut in smaller pieces. Sprinkle with olive oil, chopped roasted pistachios and freshly ground pepper. Decorate with asparagus mayonnaise.

55

RIVICA

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

Ribarska obala 13, 51512 Njivice, 051 846101,

051 847813,

www.rivica.hr, 10,

12-23, 15.01. - 05.02.,

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

Th rough time 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

56

rivica@rivica.hr 60;

50

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 seasonal 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.

Poširani luben na pireu od šparoga

Poached sea bass on Asparagus Puree 300 g fresh seabass, 150 g fresh wild asparagus, 100 g new potatoes, garlic, onion, salt, pepper, chili, butter, olive oil Filet the fish.

Marinate it for 20 minutes in olive oil with addition of garlic, chili, salt and pepper.

For the puree, remove hard stalks from asparagus and blanch them for about 1 minute. Blend them into a puree with previously boiled potatoes and a little butter.

Poach sea bass for about 10 minutes. Serve it on asparagus puree with a dark sauce and olive oil.

57

TORKUL Slavka Nikolića 55, 51500 Krk, 051 520230,

051 587633,

14

www.torkul.com, ,

20,

10-24,

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.

58

torkul@net.hr 80;

80

From the terrace you can admire the sea.

The ambiance is a symbiosis of family members’ 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.

Paella More

Paella Sea For 4 persons: 400 g seafood (shrimps, mussels, squid, octopus, scampi), 100 g peas, 100 g rice (Arborio), 2 dl white wine, 10 g garlic, 1 dl olive oil, 5 g parsley, salt (to your liking), pepper (to your liking), saffron (a little), 5 g turmeric, 1 l f ish stock Fry seafood in olive oil in a pan. Add garlic, wine, peas and some stock. When it boils, add rice and spices. Slowly keep adding the stock until rice is adequately cooked.

59

MARINA

14

Obala Hrvatske mornarice 8, 51500 Krk,

hotelmarina.hr,

051 221128, 051 520356,

08 - 22,

051 221357,

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 requirements of even the most demanding guests. Within the hotel there is a gourmet restaurant Marina with cosy ambiance where, in

60

07 - 24,

marina@hotelikrk.hr, 50;

,

5

80

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.

Wishing to introduce as many local seasonal ingredients into its offer, restaurant Marina organizes thematic gourmet events such as asparagus days, days of lamb, calamari or figs. These event provide opportunity to try traditional

dishes as they were prepared generations ago.

Innovative dishes are also introduced, especially prepared for such occasions, at affordable prices.

Th is a good opportunity to enjoy gourmet food in a pleasant surroundings.

Punjene lignje “Veglia”

Stuffed Squid “Veglia” For 4 persons: 1000 g squid, 200 g prosciutto, 200 g sheep cheese, 120 wild asparagus (tips only), 240 g rice Clean squid and stuff them with mixed prosciutto, cheese and asparagus. Grill and serve with rice.

Dvobojna torta od sira Bicolored Cheesecake 200 g flour, 125 g butter, 90 g sugar, 1 egg, 12.5 g vanilla sugar, 20 g cornstarch, 20 g cocoa, 5 g baking powder Filling: 500 g fresh apricots, 125 g sugar, 10 g vanilla sugar, 1 pudding powder, vanilla taste, 125 g butter, 1 dl whipping cream, 2 eggs Prepare base, put it in a baking pan and add apricots. Pour cheese mixture and bake for 35- 40 minutes at 170 °C. 61

NADA Glavača 22, 51516 Vrbnik, 051 857065,

051 857205,

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

www.nada-vrbnik.hr, ,

12 - 23, 01.11. - 15.03.,

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

62

nada@ri.t-com.hr 50;

50

pasta (šurlice) with squid sauce, Kvarner scampi, curd cheese cake (povitica) are only a few 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.

RiĹžoto od hobotnice s fileom brancina

Octopus Risotto with Sea Bass Fillet 120 g rice, 100 g boiled octopus, 150 g sea bass f illet, 2 dl f ish stock, 10 g butter, 0.5 dl olive oil, parsley, half onion, 1 clove garlic, 0.5 dl white wine, 1 teaspoon grated cheese, few drops lemon juice Rinse rice in water. Fry garlic and onion in olive oil. Add rice, glaze it and deglaze with white wine. Add stock and cook until the stock evaporates (until rice is 75% cooked).

Briefly simmer octopus in olive oil. Add prepared rice and stock. Before serving, add some butter, olive oil, cheese, lemon zest and chopped parsley.

Marinate sea bass with a few drops of lemon juice and olive oil. Add salt, pepper and cook on the side with skin.

Place the fish on risotto and serve.

63

SANTA LUCIA Lubenička 12, 51557 Cres, 051 573222,

10, 11, 12, 13, 14

www.gastronaut.hr,

051 573223,

,

9 - 21,

100;

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

64

sabino.kucic@gmail.com 150,

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

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, in-

ternal 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

List na pari s povrćem i zelenim umakom

Steamed Sole with Vegetables and Green Sauce For 2 persons: 1,2 kg of sole, 2 carrots, 150 g broccoli, 200 g leak, a sprig of fennel, 20 g butter, salt, olive oil, flour Clean fish, skin it, fillet it and roll. Tie with kitchen thread. Steam for 5 to 7 minutes. Cut the white leak part in three, boil in water and fry in melted butter. Boil carrot and broccoli for about 10 minutes. Puree one part of broccoli with fennel and add melted butter.

Fry some butter in olive oil, add mixed broccoli and fennel, some water and mix until the sauce is smooth. Serve fish and vegetables on a plate and pour broccoli and fennel sauce over.

65

ARTATORE Artatore 132, 51550 Mali Lošinj, 051 232932, 0989532627,

restaurant-artatore.hr, 051 235200,

,

12-22,

Restaurant Artatore is situated in the bay named Artatore, 7 km in fron of the city of Mali Lošinj.

The bay is suitable for yachtsmen because it is protected from northern wind, it has a beautiful natural beach, surrounded by a pine forest and Mediterranean plants. Th is can all be seen from the restaurant’s terrace. The airport is close by so the guests who have escaped by plane for a few hours may rest their soul and body and also visit Artatore.

Since its opening in 1972, the dishes are prepared in Mediterranean style following family recipes and using original ingredients from the island of Lošinj. One of the specialties is Kvarner scampi cooked in olive oil, served on polenta with asparagus accompanied by

66

info@restaurant-artatore.hr,

80;

70,

25,

2

10-24, ČET, 01.11. - 01.03., žlahtina. Island lamb “Pod teću” served with sheep cheese and wild asparagus pancake, chocolate cake with fresh figs and pancakes with fresh sheep cheese, walnuts and sage….

“We have participated in all gastronomic projects from Tourist Board Mali Lošinj: Lošinjska kuhinja (Lošinj Cuisine), Lošinjskim jedrima oko svijeta (Sailing Lošinj sails around the world), Antička Apoksiomenova kuhinja (Ancient Apoksiomen cuisine) etc.

For years we have tried to adjust our offer to the guests’ demands. For our efforts we have been awarded a lot of awards and recognitions: of Tourist Board Primorsko-goranska, City of Lošinj and Tourist Board Mali Lošinj, Magazine More, Croatian Trade Chamber”, the owners say.

Janjetina na umido (pod teću)

Braised Lamb (pod teću) 2 kg island lamb, olive oil, 2 purple onions, 2 large carrots, 1 head garlic, rosemary, laurel leaf, thyme, salt, pepper, 5 dl red wine Fry the salted lamb in hot oil on all sides. Add vegetables. Gently braise adding wine and herbs.

Braise for about 90 minutes. When meat is tender, blend the sauce and vegetables and cut the meat in chunks. Pour sauce over meat on the plate. In our restaurant, we serve this dish with pancake filled with fresh sheep cheese and wild island asparagus.

Čokoladna torta od svježih smokava Chocolate cake with fresh figs Sponge: 3 eggs, 200 g sugar, 200 g flour, 1 dl oil, 1 dl milk, 80 g chocolate powder, 1 baking powder; Filling: 1 kg fresh f igs, 300 g sugar; Topping: 1 dl whipping cream, 150 g chocolate Mix all the ingredients for sponge and pour the mixture into a round baking tin (30 cm diameter).

Bake in warm oven for 30 minutes at 180°. Cut the cooled sponge in half and soak with Sambuca liqueur.

Cook figs and sugar for 20 minutes. When cooled, fill the cake.

Prepare the topping from cream and chocolate.

Keep in refrigerator until serving and serve with homemade liqueur made of fennel.

67

VELI ŽAL Sunčana uvala 3, 51550 Mali Lošinj, 051 667260,

051 231542, 098485480

www.losinj-hotels.com, 10-22,

Top gastronomy, based on the combination of culinary skills and traditional, fresh, locally grown ingredients, is the priority in restaurant Veli žal. The restaurant’s chef chooses delicacies and traditional ingredients such as olive oil, sheep cheese, lamb, “boškarin” (indigenous Istrian ox), fish, shellfish and more from

68

10-23,

veli.zal@jadranka.hr, 100;

,

30,

4

120

the Adriatic Sea.

With its covered terrace near the sea and its long tradition of good cooking, Veli žal is the place where you can taste top sea and traditional specialties enjoying thematic gastronomic evenings at the same time.

Ravioli punjeni skutom u umaku od lošinjskih šparoga i škampi

Ravioli Filled with Ricotta in Lošinj Asparagus and Scampi Sauce 30 g scampi meat, 4 g garlic, 0.2 l olive oil, 0.2 dl white wine, 20 g butter, 0.6 dl cooking cream, 30 g Lošinj asparagus, 60 g ricotta, 100 g pasta, 0.5 dl tomato sauce, 0.5 d. crab stock, 0.5 dl sparagus stock Make ravioli and fill them with ricotta. Fry scampi meat, asparagus and garlic in olive oil with addition of wine. Add crab stock, tomato sauce and asparagus stock and cook until thick enough.

Season to your liking.

Add hot ravioli, finish with cooking cream and butter. Season more if necessary.

Biftek od istarskog goveda na rukoli s kremom od aceta balsamica i prženim aromatiziranim krumpirom Istrian Beef on Rocket Salad with Balsamic Vinegar Cream and Roast Aromatized Potatoes 250 g beef sirloin, 150 g potatoes, 10 g rocket salad, 0.05 dl balsamic vinegar cream, 30 g tomatoes, 0.5 dl oil, 1 dl extra virgin olive oil, 30 g butter, 0.5 dl frying oil, 2 g parsley, 30 g lemon, 30 g garlic, salt, pepper Season the meat and sear it by grilling on a hot pan. Aromatize the meat with garlic and thyme.

Place the pan in the oven, heated at 140 degrees C.

Fry boiled potatoes in oil until light golden. Melt butter, add potatoes and sauté until dark golden.

Finally, aromatize with chopped thyme, rosemary, parsley and lemon zest. Add salt if necessary.

Serve meat and potatoes with tomato and rocket salad. Before serving, pour over balsamic vinegar cream.

69

ZA KANTUNI V. Gortana 25, 51550 Mali LoĹĄinj, 051 231840,

,

09-22,

www.losinia.hr, 10-22,

110;

100,

09-23, 31.12. - 15.04.,

Restaurant Za kantuni, in the old center of Mali LoĹĄinj, promotes and offers autochthonous fish and meat dishes prepared following the traditional recipes. Its offer has been recognized in the Kvarner Food project. Dishes prepared with ingredients of high quality are matched with selected wines from the wine list. Its cuisine, the ambience and the terrace contribute to the fact that the guests gladly remember the food and

70

restorani@losinia.hr,

the moments spent in the restaurant.

In this location, at the beginning of 20th century Anna and Franz Templer opened hotel-restaurant Dreher with annexes. Within the hotel there was a restaurant with garden terrace that offered top quality draught beer, run by Slovene Franz JagodiÄ?.

The beer house Dreher was located behind the

building of city administration and it worked all year round. It offered numerous kinds of top quality beers, wines and good food. It had good prices and the possibility of food and drinks delivery.

After World War I it was closed. Mr. Vicenzo

Bragato opened a shop on the ground floor.

After World War II, persuaded by city authorities, caterer Božidar Jukić opened the restaurant Tri palme and in 1979 the catering company Lošnjska plovidba, Turizam redecorated the premises and changed the name to Za kantuni.

Tuna steak s julienne povrćem i preljevom od slanih inćuna

Tuna Steak with Vegetables Julienne and Anchovy Dressing 180 g tuna, 20 g salted anchovies, 1 dl olive oil, 1 clove garlic, pepper, thyme, salt, 50 g carrots, 50 g zucchini, 30 g pepper, 20 g celeriac, 50 g Swiss chard Grill tuna for two minutes on each side. Mix the anchovies, olive oil, garlic, ground pepper and thyme in blender. Cut the vegetables (carrot, celeriac, zucchini and pepper) julienne style. Fry briefly in olive oil. Add salt and pepper. Briefly boil Swiss chard and season with garlic, olive oil, pepper and salt.

Lošinjska plovidba - Turizam d.o.o.

Losinjskih brodograditelja 47, 51550 Mali Lošinj, Hrvatska tel: + 385 51 750 204, fax: + 385 51 231 938

71

BARBAT

08, 09, 10, 11, 12, 13, 14

Barbat 366, 51280 Barbat na Rabu, 051 721858,

051 721359,

,

hotel-barbat.com/restoran, 08 - 24, 15.01. - 15.02.,

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

72

40;

hotel-barbat@inet.hr,

50,

8

80

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 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.

Mix rakova i ĹĄkoljaka

Crab and Shell Mix Kvarner scampi, shrimps, scallops, warty Venus, mussels, truffle sauce, olive oil, cognac Grill crab and scallop meat. Open shells.

FlambĂŠ before serving.

Serve with reduced truffle sauce.

73

SREDNJA DALMACIJA

Pr il a z bra će K a l iter na 10/1 21000 S pl it, Croatia tel /f a x: +385 (0)21

Tur i st i č k a z a j e dni c a S pli tsko - dal m at i n ske ž upa n i j e

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

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

490 032, 490 033, 490 036

•

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

Dalmatia

Basic features of Dalmatian cuisine are fresh ingredients, simple preparation with a few spices and herbs (parsley, garlic, onion and laurel), without too much experimentation with ingredients or gastronomic novelties. The meal should start with Dalmatian prosciutto and cheese from the island of Pag (Sirana Gligora), salted sardines and seafood salad or marinated fish, all with addition of olives which are pickled differently in each Dalmatian town. Dalmatia is very proud of its highly ranked olive oils (Ol Dalmatia, Zlatno ulje). Oysters from Ston are well known. You may continue with fish soup, pasta with various sauces, minestrone made with lamb and cured mutton, lamb tripe, fried sand smelt, artichokes with peas.

What follows is boiled fish with Swiss chard and potatoes, grilled fish, “brodetto”, mussels and scampi in “buzzara” sauce, stew made with dried octopus or meat dishes like boiled beef with tomato sauce, “pašticada” (traditional dish made with larded meat in special sauce with added prunes), lamb cooked with vegetables, grilled meat marinated with rosemary and olive oil or renowned island lamb on the spit. Desserts include Dubrovnik rožata (crème caramel), Starigrad ginger biscuit and dried figs.

The most famous specialties of area around the rivers of Neretva and Cetina are eel and frog “brodetto” and freshwater crab prepared in “buzzara” sauce.

The peak of Dalmatian wine production was reached in peninsula Pelješac and the island of Hvar. The most famous white wines of Dalmatia are pošip (PZ Svirče),

debit and maraština, also called rukatac and Hvar bogdanuša (PZ Svirče). Winery Plenković produces a coupage of autochthonous white sorts under the brand Zlatan otok. As a transition, it is good to try rosé (PZ Svirče). Dark meats and oily fish are best accompanied by plavac (PZ Kuna), Plenković Zlatan plavac Grand cru, crljenak (Plenković), 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 and Paradigma in Split, Pelegrini in Šibenik, Atlas klub Nautika in Dubrovnik, Villa Neretva (Dalmatian and Neretva cuisine) in Metković and Zlatna ribica (fish) in Brodarica near Šibenik. Mostly fish specialties are served in 4 ferala in Paklenica, Niko and Foša in Zadar, Zlatna školjka in Skradin, Porat in Zaton, Jež in Makarska, Galija in Cavtat, Kapetanova kuća (mussel breeding) in Ston, Klarisa and Proto in Dubrovnik. You can taste specialties and enjoy home-like atmosphere in Pet bunara in Zadar, Krka Belveder in Skradin, 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 and Knez in Omiš, you can try Cetina specialties.

75

BOŠKINAC Novaljsko polje bb, 53291 Novalja, 053 663500,

053 663501,

04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14 www.boskinac.com,

70,

12-24, 03.01. - 10.02.,

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

76

info@boskinac.com 45;

30

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. Th is restaurant is intended for all those who wish to taste the abundance and originality of Mediterranean island cuisine following renowned world culinary trends.

4 FERALA

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

Joze Dokoze 20, 23244 Starigrad Paklenica,

www.hotel-vicko.hr,

023 369304, 023 359190,

zatvoreno,

023 359191,

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 fi rst Croatian family-run hotel. In order to expand their business, a new facility, Villa Vicko, was also opened at

78

info@hotel-vicko.hr,

60;

80,

60

7-23, 01.11. - 31.03.,

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 motorway 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 dish-

es 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 halfboard 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.

Tagliatelle sa škampima i cherry rajčicama

Tagliatelle with Scampi and Cherry Tomatoes Shelled scampi tails, 1 whole unshelled piece (for decoration), cherry tomatoes, olive oil, butter, cognac, wine, garlic, salt, pepper, thyme Fry shelled scampi in warm olive oil. Add the unshelled piece, too. Add cherry tomatoes cut in half, finely chopped garlic and thyme. Flambé with cognac, add wine, salt and pepper and leave to simmer. Add cooked tagliatelle and cold butter.

79

NIKO

02, 05, 07, 08, 09, 10, 11, 12, 13, 14

Obala kneza Domagoja 9, 23000 Zadar, 023 357888,

023 337890,

5,

www.hotel-niko.hr, 12-24, 24.12. - 18.01.,

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

80

hotel.niko@hotel-niko.hr,

,

15

130

themselves.”

Restaurant Niko is located in Puntamika, in a quiet suburb of Zadar, on the sea shore.

The view of the marina and the old city leaves everybody speechless.

Its cuisine is primarily based on seafood. The specialties are green pasta with scampi, 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.

Panceta od tune na tatarski sa ĹĄparogama

Tuna Tartar with Asparagus bunch of asparagus, 150 g tuna (belly), 100 cow ricotta, salt, white pepper, lemon, olive oil, reduced balsamic vinegar Dice tuna. Blanch asparagus. Dice ricotta as you did tuna. Fold asparagus on a plate. Put tuna and ricotta into a round mold after you have seasoned tuna with olive oil, fleur de sal and white pepper.

Remove the mold and decorate the dish with melon and reduced balsamic vinegar.

Bon appetite!

81

FOŠA

08, 09, 10, 11, 12, 13, 14

Kralja Dmitra Zvonimira 2, 23000 Zadar, 023 314421,

023 314391,

,

www.fosa.hr,

12-23:30,

12-24,

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.

82

info@fosa.hr 70;

140

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 FoĹĄa 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.

Tuna steak s gredela Grilled Tuna Steak 200 g tuna, leafy salad, trout roe, spices, herbs, olive oil Marinate tuna with spices. Grill it at high temperature and serve decorated with trout roe and herbs.

Marinirani ĹĄkampi

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

83

PET BUNARA

11, 12, 13

Stratico 1 (pokraj trga Pet bunara), 23000 Zadar, 023 224010,

11:00 - 23:00, 25.12. - 27.12.,

www.petbunara.com,

35;

Restaurant Pet bunara, near the square of the same name, has been open for more than 30 years. In that time it has grown and changed. In the last few years it has experienced a real revival of true hospitality in synergy of top cuisine and professional service.

Decorated with stone, cast iron and wood, it offers pleasant ambience of true Zadar, along with local specialties. The restaurant is not pretentious, posh or luxurious; it is actually simple with exceptionally prepared dishes made of fresh ingredients. Tradition and seasonal offered are respected, with particular emphasis on ingredients from ecological origin. The restaurant is the

info@petbunara.com

35

advocate of slow food philosophy. The meal is completed with homemade cakes.

Acclaimed ecological jam made of fresh figs “Šinjorina Smokva” produced by farm DamjanićBabac is exclusively served in Pet bunara. For the sixth time, the farm and the restaurant are organizing Fig Festival in September, with Gtro Fig (an event promoting figs and products made of that fruit and used in sweet and savoury dishes).

Message from the hosts: “Enjoy lunch or romantic dinner with selection of local, extra virgin, olive oils from Zadar region and wines from Zadar County and other wine regions.”

Janjeći kotleti „Pet bunara“ Lamb Chop “Pet bunara” For 4 persons: 800 g lamb chops, 400 g chickpeas, 1 onion, 1 carrot, 3 cloves garlic, rosemary Marinate chops in olive oil, peppercorns and rosemary

Soak chickpeas for 24 hours and cook with carrot, garlic and onion.

Drain and blend while hot. Add olive oil to aromatize. In the meantime, grill the chops 84

BOROVNIK Trg dr. Šime Vlašića 3, 22240 Tisno, 022 439700,

022 439711,

,

11, 12, 13, 14

www.hotel-borovnik.com, 14,

3,

11-22,

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.

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

86

20;

info@hotel-borovnik.com 16,

from proper production of controlled origin such as Babić, Plavina, Debit, Trbljan from north Dalmatian vineyards contribute to the offer with which the owners want to combine the stone, the sea, the sun and the culinary expertise.

Hotel Borovnik is located by the sea in the centre of a picturesque Mediterranean village of Tisno on the island of Murter that is connected to the mainland by a mobile bridge.

“Come and enjoy yourself, we will welcome you with love”, says family Slamić and staff of hotel Borovnik.

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

Juneći biftek na posteljici od sezonskog povrća Beef Sirloin Served on Seasonal Vegetables 220 g beef sirloin, 50 g carrots, 50 g leek, 50 g fresh tomatoes, 50 g yellow beans, red wine, 1 spoon honey, olive oil, spices Grill the sirloin on both sides (medium). In a pan, prepare a sauce from wine, honey and spices. In another pan, fry the vegetables, season them lightly and add olive oil.

87

ZLATNE ŠKOLJKE Grgura Ninskog 9, 22222 Skradin, 022 771022,

022 771181,

,

www.zlatne-skoljke.com, 12-23, 20.01. - 10.02.,

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.

Th rough 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

88

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

50;

zlatneskoljke@inet.hr 30

dishes one really needs to try are the renowned Risotto of Skradin, special Dalamatian “pašticada” and then fish dishes such as octopus patties and 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.

Špageti s plodovima mora Spaghetti with Seafood Olive oil, onion, garlic, tomato, mussels, shrimps, white wine, f ish stock Braise onion in olive oil, add garlic, tomato, mussels and shrimps. Pour some white wine. Let it evaporate and add fish stock.

Leave to simmer for about 5 minutes.

Serve with white wine or rose from Šibenik region.

Skradinska torta Skradin Cake 300 g ground almonds, 200 g ground walnuts, 260 g sugar, 12 eggs, pinch of salt, 1 teaspoon vanilla, 1 tablespoon honey, 1 teaspoon cinnamon, 0.5 dl sherry, 0.5 dl rose liqueur, 1 baking powder, zest of 2 lemons and 2 oranges, 200 g cooking chocolate, 2 dl cooking cream, blanched almonds for decoration.

Separate egg whites from yolks. Beat egg whites with a pinch of salt until peaks form. Mix yolks with sugar, add bourbon vanilla, honey, cinnamon, lemon and orange zest, sherry, liqueur and baking powder. When thoroughly mixed, add ground almonds and walnuts. Add whisked wgg whites slowly into the mixture and mix well, by hand.

Coat a 30- cm round cake pan with baking paper, pour the mixture and bake at 180 °C for about 45 minutes. When it cools down, pour chocolate glaze made of chocolate and cream.

89

KRKA BELVEDERE Odmorište Krka, 22222 Skradin, 022 7857459,

022 214840,

www.odmoriste-krka.com, 300,

00 - 24,

Restaurant Krka Belvedere is located at the most beautiful and most attractive service facility of Croatian Motorways. It lies on the left bank of the Krka river where the bridge connects the two banks, on cliffs that offer a view of Prokljansko Lake, magnificent bridge, the Krka river and particularly the town of Skradin.

The restaurant is fi lled with Skradin atmosphere, with wooden tables and stone walls. The view of the Krka and Skradin is complemented by delicious specialties prepared by experienced cooking masters. Guests can also enjoy carefully selected wines from the restaurant’s wine cellar. On daily menu there is always lamb from

90

13

100;

info@odmoriste-krka.com 200

the spit, “peka” (pre-ordered), turkey, rooster, squid, monk fish, lamb, veal, bread under “peka”.

Seasonal menu offers wild asparagus, sausages and other specialties.

Near the restaurant there are shops, an exchange office, a café, a playground and a lot of other lovely details.

The service facility Krka is situated in nicely arranged horticultural environment with lavender, rosemary and sage fields and a hundred-year-old olive tree. As an autochthonous Mediterranean plant, this olive tree has a cultural-historic and landscape, i.e. decorative value.

Due to its autochthonous and symbolic value,

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

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

Janjeći kotleti s fritajom od šparoga

Lamb Chops with Asparagus Frittata 400 g lamb chops, 50 g asparagus, 50 g prosciutto, 2 eggs, 100 g rocket salad, salt, pepper, olive oil Braise cooked asparagus in olive oil and add finely sliced prosciutto. After a few minutes add scrambled eggs.

Carefully grill lamb chops, lay them on previously prepared rocket salad and add a glug of olive oil. Add salt, pepper and prepared frittata. Serve hot.

91

PELEGRINI Jurja Dalmatinca 1, 22000 Šibenik, 022 213701,

022 216476,

www.pelegrini.hr, 12-24 ned: 12-18,

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

92

14 reservations@pelegrini.hr,

45;

60,

,

12-24, PON, 01.01. - 01.02.

future, combining 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.

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

distribucija i prodaja INout d.o.o.

E. Bošnjaka 8 51410 Opatija Skladište Rijeka Osječka 47 51000, Rijeka T +385 (0) 51 500 180 F +385 (0) 51 500 190 Valter Sirk - Višnjevik 38, 5212 Dobrovo - Brda / Slovenija valter.sirk@siol.net / www.valtersirk.com

Photo Umberto Pellizon

ZLATNA RIBICA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14 Krapinskih spužvara 46, 22010 Šibenik-Brodarica, 022 350300, 022 350695,

022 351877,

www.zlatna-ribica.hr,

12 - 23, 24.12. - 06.01.,

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

94

75;

tudic@si.t-com.hr, 75

,

60,

10 ,

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, 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 ro-

oms, 5 suites and 3 bungalows). After renovation of the old oil plant Museum St. Lawrence 1584 on the island of Krapanj, culturally-touristic heritage of Šibenik riviera has been enriched.

Tuna tatar

Tuna Tartar 200 g fresh tuna, 1 tablespoon lemon sauce, 1 teaspoon olive oil, Tabasco, gherkins, parsley, capers, 1 teaspoon mayonnaise, 1 teaspoon mustard, 1 teaspoon horseradish, salt, pepper Dice fresh tuna. Add finely chopped gherkins, capers, parsley, Tabasco, olive oil, lemon juice, mayonnaise, horseradish and mustard. Season with salt and freshly ground pepper. Press into a mould and leave in the fridge for ten minutes.

Remove from the mould and serve.

95

PARADIGMA Bana Jelačića 3, 21000 Split, 021 645103,

,

www.restoranparadigma.hr,

11:30-22:00,

11-24, 01.01. - 01.03.,

Restaurant Paradigma, located behind Prokurative square in Split, west of Diocletian Palace, is a modern Mediterranean restaurant with a beautiful roof terrace with a view of the Split waterfront and harbor.

Signature dishes of chef Ante Udovičić are represented through tasting menus, in-

96

paradigma@paradox.hr 45;

110,

spired by the smells and tastes of traditional Mediterranean cuisines using contemporary culinary techniques. Wine list corresponds with the menu and has an impressive selection of domestic and international wines with the emphasis on autochthonous sorts of Dalmatia and the Mediterranean.

Rižoto Baba ghanoush

Risotto Baba Ghanoush For 4 persons: 600 g eggplant, 320 g Carnaroli rice, 1 l chicken stock, 100 g shallots, 300 g green Sicilian olives, 150 g young goat cheese, 10 g thyme, 5 g salt, 100 g butter, 1 dl white wine Dice eggplant into cubes of about 1 cm2 and fry them in deep oil until golden.

Drain the cubes on kitchen towel and blend them with a pinch of salt. Add chicken stock in order to dilute the texture. Pour into cream siphon with two ampules of N2O, shale well and leave to rest for two hours.

Dice shallots and fry it in olive oil. Add rice and sauté until it becomes transparent. Add some white wine, let it evaporate and start adding small quantities of chicken stock, constantly stirring in order for the rice to release as much starch as possible. When almost done, add cut olives and grated cheese. Continue to stir.

When risotto is creamy, sprinkle it with olive oil and add some butter. Let it rest for 2 minutes and serve it with eggplant foam (Baba Ghanoush).

97

KADENA Ivana Plemenita Zajca 4, 21000 Split, 021 389400, 091 5226685,

10, 12, 14 www.restorankadena.com,

021 389400,

,

12-24,

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

98

60;

info@restorankadena.com,

25

85,

a 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.

Tagliata od odležanog ramsteka s demi-glace umakom od janjećih kostiju, pačjom jetrom i azijskom hruskom

Matured Lamb Tagliatta with Demi- glace Sauce Made of Lamb Bones, Duck Liver and Asian Pear

Semifredo s pistacima i gorkom narančom na kremi od manga

Semifreddo with Pistachios and Bitter Orange on Mango Cream 99

KAŠTIL SLANICA Kanjon Cetine, 21310 Omiš, 021 861783,

021 862238,

www.radmanove-mlinice.hr, ,

40,

10-24,

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

100

00, 02, 03, 04, 06, 07, 09, 10, 11, 12, 13, 14

150;

info@radmanove-mlinice.hr 80,

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.

Spuži na seljački način Snails “Farmer’s Style” For 4 persons: 200 g cleaned and boiled snails, 1 bunch shallots, 4 eggs, 50 g bacon, 0.5 dl olive oil, parsley, salt, pepper Put pan with oil on live coals in “komin”.

Add chopped shallots. Fry for 2- 3 minutes and add snails, previously boiled and removed from their shells. Braise snails with shallots and after 2- 3 minutes pour scrambled eggs. Add bacon and spices.

When eggs are done, sprinkle with parsley and serve.

Dalmatinske fritule Dalmatian Fritters (Fritule) For 4 persons: 200 g cleaned and boiled snails, 1 bunch shallots, 4 eggs, 50 g bacon, 0.5 dl olive oil, parsley, salt, pepper Put flour in a round bowl. Make a hole in the middle, grate lemon zest, add brandy, salt, sugar, milk and yeast and start to mix, gently at first in one direction and then faster and faster. Add warm water until the batter is compact and runny.

Leave at warm temperature for 45 minutes. Fry the batter by squeezing it through your fist and cutting it with a spoon.

When fried, sprinkle with icing sugar.

“Fritule” is a traditional Dalmatian desert. They may also be served with aperitif, accompanying homemade brandies.

Restaurant Kaštel Slanica is the first member of Culinary Heritage Europe from Split-Dalmatia County. The membership in this network of 1425 regions from 35 European countries gives you the right to use the acknowledged logo and the unique quality standard with emphasis on traditional and autochthonous dishes.

Restaurant Kaštel Slanica is the winner of national award Suncokret ruralnog turizma (Sunflower of Rural Tourism) in category Traditional Gastronomy in 2015.

101

KNEZ Mosorska cesta 13, 21310 Omiš, 021 863444,

021 863452,

www.restaurant-knez.com.hr, 25,

12-23,

45;

Restaurant Knez is located in historic town of Omiš, within hotel Villa Dvor. The owner, Mr. Petar Ćurlin is also the restaurant chef.

“In our cuisine you may taste original Poljice specialties prepared from ecological ingredients from our own farm and following traditional recipes more than 400 years old. So Poljice “soparnik” is the original dish of ancient inhabitants of Poljice protected by UNESCO as Croatian non-material heritage. Dining in our restaurant, you will enjoy the panoramic view of the Cetina river canyon, the old town, the

102

info@restaurant-knez.com.hr

40 sea and the island of Brač. Lovers of good wine can enjoy the house wines or selected Dalmatian wines”, say the owners.

Majority of ingredients used in the restaurant are from the garden near the restaurant on the Cetina river. Organic waste is composted and turned into humus which is then used as fertilizer in the garden.

Since 2 November 2010, the hotel and the restaurant hold the eco-certificate “friend of the environment”.

Most of the ingredients needed to prepare meals in our restaurant, we grow in our organic garden near the restaurant.

The organic waste is composted, and then of compost with the help of Red californian earth worms produce humus of top quality, on which we grow all the vegetables needed.

PeÄ?ena orada u vinskom umaku

Roasted Gilthead in Wine Sauce 300 g gilthead, salt, freshly ground pepper, 300 g sliced potato, 0.5 dl olive oil, 0.5 dl white wine, parsley, 1 clove garlic, rosemary, bay leaf, lemon juice Gut the fish and tap dry on the inside and the outside. Score it before baking, add salt and pepper.

Slice the potatoes, add salt and oil and mix well. Put the potatoes in an ovenproof dish.

Bake in the oven at 200 °C for about 10 minutes. Lay the fish on the potatoes and return to oven.

4 minutes before the fish is ready, pour the following sauce over: mix fish stock, wine and olive oil in which we had marinated garlic, parsley, rosemary, bay leaf, lemon juice, a pinch of salt (careful!) and white pepper.

Serve on a hot plate.

We recommend white wine PoĹĄip Milan as accompaniment of this dish.

103

KOD MIJE Lokva Rogoznica bb, 21317 Lokva, 021 870193,

021 870198,

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

kodmije@net.hr,

10-23, 01.12. - 31.01.,

Restaurant Kod Mije was opened in 1975 when family Čaleta entered the hospitality business. It is located by the road that leads from Split to Makarska, only about forty meters from the sea. You can reach the beach using the underground passage. The owner is Mr. Marin Čaleta and the chef is Mrs Zdenka Čaleta. The restaurant’s specialty are fish dishes, shellfish, crab and mollusks but there is also a wide range of meat and vegetarian dishes from Croatian

104

60;

20,

5

80

and international gastronomy. The restaurant is mostly known for its Dalmatian cuisine but world gastronomic trends are also followed so that Dalmatian ingredients are prepared in a creative way for numerous regular guests.

There is an authentic Italian bread oven in the restaurant in which real Italian pizzas are prepared with the ingredients chosen by the guests themselves.

The restaurant is open all year round except during Christmas and New Year. Besides the gastronomic offer, the guests can also enjoy the

possibility of short or day trips by one of the family boats.

Ĺ kampi na brudet s tjesteninom (s okusima verdure i sipe)

Scampi Brodetto with Pasta (with vegetable and cuttlefish aroma) Scampi, onion, peeled potatoes, garlic, celery, salt, pepper, white wine, some sherry, vinegar and cognac, olive oil Scampi have been prepared in our restaurant following a special recipe. Onion is lightly fried in oil, scampi are added. Also add tomatoes, parsley, garlic, celery, salt, pepper, white wine, some sherry, vinegar and finally some cognac. Cook for 10 minutes in a covered pan. In the end, add some olive oil.

Pasta is made with cuttlefish ink, carrot, spinach and beetroot!

“Serve pasta with brodetto, as a side dish and as decoration� as the restaurant cooks say. In the end, add some olive oil.

105

JEŽ

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

P. Krešimira IV 90, 21300 Makarska, 021 611741,

,

20,

12-24,

www.facebook.com/JezRestaurant/, 55;

40,

Restaurant Jež is located in the vicinity of the main road leading to the center of Makarska, only a few steps from the sea, exactly halfway between Hotel Biokovka and Hotel Dalmacija.

The restaurant boasts with its 35-year-old tradition of family-run restaurant that has changed through years. It became a top quality restaurant, both with its appearance and its offer with a tendency to engage all the guests’ senses.

Elegant interior has constantly been refreshed

106

jezmakarska@gmail.com

with carefully selected details, following the calendar and the owner’s inspiration. Kind staff charmingly presents top gastronomic offer.

Chef Jadran Grančić created a unique that joins traditional dishes and tastes with modern, creative preparation. Using his skills and knowledge, he connects daily fresh ingredients of Makarska region into fi reworks of tastes enjoyed not only by those prone to culinary innovations but also those more prone to “classics”.

Jež is primarily a fish restaurant always serving the freshly caught Adriatic fish. Deserts are unique creations of the restaurant owner. The restaurant often hosts thematic evenings, winemakers’ promotions, visits of top chefs and join-

ing of food and wine.

At the international competition Grand Gourmet 2015, restaurant Jež won 2 gold medals for the best (modern) dish and for the best restaurant.

Brudet-salata od hobotnice i meda

Brodetto- salad with Octopus and Honey 50 g honey, 70 g olive oil, 120 g octopus, 100 g homegrown tomato, 70 g lemon, 20 g thyme, 100 g octopus stock, rocket salad, baby spinach, baby Swiss chard, radish Braise octopus with olive oil and tomato. Add honey, lemon and spices. Add some stock and serve on baby salads with citrus foam and olive oil..

107

GARIFUL Obala b.b., 21450 Hvar, 021 742999,

12, 13, 14

www.hvar-gariful.hr,

021 742439,

6,

10-01, 01.12. - 01.04.,

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.

Seven fishing boats are in charge of supplying fish and every single day they surprise the resta-

108

ivangospodnetic@yahoo.com, 20;

70

urant staff with their catch of fi rst- class Adriatic fish. The restaurant also uses lobsters and crab from its own aquarium.

Prince Harry, Vladimir Klitcko, Giorgio Armani, Roman AbramoviÄ?, 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.

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 Bollinger, Gold Dom Perignon to Dom Perignon Rose.

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.

Salata od jastoga “Gariful”

Lobster Salad “Gariful” For 4 persons: 1 kg lobster, 200 g rocket salad, 200 g cherry tomatoes, 200 g potatoes, boiled in skin, 50 g onion, 30 g garlic, slat, pepper, olive oil, balsamic vinegar, lemon juice, pine nuts, capers Boil lobster in salted water. Clean its meat.

Prepare a salad with rocket salad, tomatoes, capers, black olives and onions and season with the above stated spices. Add the cooled potatoes. Fold the lobster meat in and serve with garlic cream.

Sprinkle with roasted pine nuts.

109

PORTO ROSSO Ulica Portorus br.16, 20290 Skrivena Luka, 020 801261,

12.00 - 23.00,

www.portorus.com,

07.00 - 01.00, 01.12. - 01.02.,

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

110

11, 13, 14

,

info@portorus.com, 40;

30,

30

110

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.

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 ingredi-

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

Brodet od liganja

Squid Brodetto Adriatic squid, onion, capers, olives, garlic, parsley, sage, sherry, tomato sauce, spices, polenta Fry onion in olive oil. When it turns golden, add squid. Briefly simmer, add capers, olives, garlic, parsley, sage. Stir, add sherry, tomato sauce and spices. Simmer for ten minutes. In the meantime, cook polenta. Before serving, sprinkle with parsley.

111

VILLA NERETVA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14 Krvavac 2 - PP.84, 20350 Metković, 020 672200, 020 672201,

www.hotel-villa-neretva.com,

020 671199,

30,

09-24,

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.

112

400,

info@hotel-villa-neretva.com 40,

For complete satisfaction of guests there is the culinary team headed by chef Christian Jerković Junior. Every day they prepare Neretva and Dalmatian specialties and a rich international menu accompanied by a wide selection of Croatian quality and top quality wines.

Restaurant owner, Mr. Pavo Jerković who is known as the initiator of tourist program Photosafari in Neretva, received many valuable awards himself and these are some of them: state award “Antun Štifanić” for promotion of Croatian tourism awarded by Croatian Tourist Board in 2002 in the category of individuals, the award “Zlatne ruke” (Golden hands), the highest award of Croatian Trade Chamber, awards

of the Association of Caterers of Croatia, the award of the County Dubrovnik-Neretva in 2007 for contribution to the reputation and promotion of County Dubrovnik-Neretva at home and abroad, the award of the municipality Kula Norinska for promotion of catering and hotelindustry and development of tourism, the award “Turistička prizma” (Touristic Prism) 2013 within the action “For new Quality in Tourism”, awarded by the association of touristic magazines of Serbia, Montenegro, Croatia, Slovenia, Bosnia and Herzegovina and Macedonia and the award of the City of Opuzen for extraordinary contribution to promotion of Croatian tourism, preservation of Neretva heritage and promotion of traditional values, Srebrni cvijet Suncokreta (Silver Sunflower) of rural tourism in 2015 and many other professional, international awards and recognitions.

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

Rižot s morskim plodovima

Seafood Risotto 100 g cuttlef ish, 50 g calamari, 50 g mussels, 4 shrimps, 90 g rice, 50 g onion, 1 head garlic, 0.5 dl olive oil, 0.3 dl white wine, 30 g zucchini, parmesan cheese, tinned tomatoes, salt, pepper Sauté onion in olive oil, add seafood. When done, add all seasoning and simmer for 20 minutes.

Add rice and sprinkle with parmesan cheese.

113

STARI KAPETAN Š. K. Domagoja 8, 20250 Orebić, 020 714488,

020 713941,

14

www.hoteladriaticorebic.com, ,

30,

2,

7:00-23:00,

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

114

info@hoteladriaticorebic.com 30;

45

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.

“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.

Salata od tunjevine

Tuna Salad 250 g fresh seasonal eco vegetables, 100 g preserved tuna (according to the provided recipe) Season the ingredients with extra virgin olive oil and spices of your preference.

Konzerviranje tunjevine PRESERVATION OF TUNA FISH

Netom ulovljenu tunu očistimo i ubacimo u more s repom prema gore da pusti višak krvi.

Clean freshly tunakuhati and turn upside Odkrvljenu tunufished stavimo u ključalu down in the sea to drain excess blood.

Boil vodu u koju prethodno stavimo sol, papar tuna in boiling water with salt, pepperu zrnu, lovor, limunov sok, ocat i kadulju. corns, leaf, lemon juice, vinegar and sage.i Kada sebay tunjevina skuha, kratko je šokiramo When tuna is cooked, “shock” it quickly and očistimo od kosti. Ohlađenu tunu spremamo clean of all bones.

Put it in sterilized jars and u sterilizirane staklenke i prelijemo uljem. cover with skladištimo oil. Store inurefrigerator 4°C. Staklenke hladnjak naat4°C. 115

KAPETANOVA KUĆA 96, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14 Mali Ston, 20230 Mali Ston, 020 754264, 020 754210,

www.ostrea.hr, 020 754575,

10,

ostrea.info@ostrea.hr, 1,

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.

116

50;

09-24, 24.12. - 25.12.

50

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 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”.

Krem juha od gambora Cream of Shrimp Soup 200 g shrimps, 3 dl cream, salt, pepper, oil, myrtle, nutmeg, flour, white wine, canned tomatoes Fry shrimps in oil with spices. Add other ingredients. Add stock.

Gambori s domaćom tjesteninom

Shrimps with Homemade Pasta For 4 persons: 200 g pasta, 300 g shrimps (cleaned), 150 g fresh tomato, 1 dl olive oil, 1 dl white wine, spices, basil, cognac, 100 g onion, parsley, garlic Fry onion and add tomatoes. Add wine and stock. Add spices and shrimps. Boil pasta al dente and add it to the sauce.

117

D

NAUTIKA Brsalje 3, 20000 Dubrovnik, 020 442526,

020 442525,

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

www.nautikarestaurants.com, 18-24,

120;

sales@nautikarestaurants.com

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. Th is 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.

Medaljoni od sipe Cuttlefish Medallions For 10 persons: 3.5 kg cuttlef ish, 100 g onion, 20 g garlic, 50 g parsley, salt, pepper, 100 g sesame seeds, 5 eggs, 50 g flour, 1 kg lettuce, 300 citrus fruits, 100 g apple, 3 dl oil Clean the cuttlefish, chop it and boil. Set it aside to cool.

Grind the fish, season with onion, garlic, salt, pepper and parsley. Form medallions and coat with sesame seed tempura. Fry in deep oil. Serve medallions on lettuce, citrus fruits and apples with aioli sauce.

118

Tu O

Dobrodošli na Lastovo!

Welcome to Lastovo!

www.tz-lastovo.hr

Turistička zajednica Općine Lastovo

RIBLJI RESTAURANT PROTO Široka 1, 20000 Dubrovnik, 020 323234,

020 323235,

www.esculaprestaurants.com, ,

10-23,

82;

Restaurant Proto is located in the center of the old city. It was established in the far 1886 and fully refurbished in 2002.

Tradition of fish specialties prepared in “Dubrovnik” fisherman’s way has continued to the present with quality service, hospitality and rich selection of wines. The restaurant was visited by English Prince Edward Viii with Mrs. Simpson.

05

sales2@esculap-teo.hr

120

,

Fish specialties and carefully selected ingredients prepared by best Dubrovnik chefs may be tasted on the terrace in Široka ulica as well as in the dining room.

Message from the hosts: “PROTO, i.e. captain, deck officer, a word used by Mato Vodopić in Tužna Jela, is the name of the redecorated restaurant on Stradun. It is one of the most elite fish restaurant in this area.”

Kuhani file od morske lastavice (kokota) s emulzijom djevičanskih maslinovih ulja Boiled Flying Gurnard Fillet with Emulsion of Extra Virgin Olive Oils 800 g f ish f illet, skinned, 2 dl olive oil, 0.5 dl f ish stock, 40 g garlic, 1 bunch fresh parsley, 4 g salt, 4 g freshly ground white pepper, 1 lemon Boil fi llet in little water, add lemon juice and parsley. When cooked, drain and cool the stock.

Add oil slowly to make a sort of mayonnaise. Top fish with this sauce.

Serve fresh vegetables as side dish.

120

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

MATUŠKO VINA 20244 POTOMJE T/F 020/742 393 matusko@net.hr

• • • • • •

More than 300 years in viniculture and winemaking New family cellar built as French chateau Modern grape processing technology Maturation of top quality wines in oak barrels Owner is graduate engineer of agronomy, oenologist Mato Violić Manufacture of olive oil

KLARISA

14

Poljana Paska Miličevića 4, 47282 Dubrovnik, 020 413100, 020 413101,

,

10-24,

350;

www.klarisa-dubrovnik.com, 350

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

122

info@klarisa.hr

extreme 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.

To je to!

Vela Luka, HR-20270, Hrvatska +385 (0)20 813833 info@fanito.hr www.fanito.hr

GALIJA Vuličevićeva 1, 20210 Cavtat, 020 478566,

020 478554,

10, 11, 12, 13 www.galija.hr, 4,

mislav.burdjelez@du.t-com.hr,

12-24, 01.12. - 01.03.,

Taverna Galija is situated in the shade of pine trees at the very end of Cavtat pier. Cavtat, as the most southern town on our coast, is located 16 km south of Dubrovnik and 2 km from the main road. It used to be a Greek colony called Epidaurus. In 7th century its inhabitants founded Dubrovnik, at a location that offered protection from the attacks coming from the sea.

Later it changed its name to Civitas (meaning old town).

124

90;

,

8

120

The gastronomic offer of Galija is dedicated to the specialties with a hundred-year-old tradition but also to totally new creations of young culinary masters. Cheeses, sea urchins, shrimps in honey, “popara”, roasted octopus, cannelloni with scampi in sauce made with young cheese, these are just some of the specialties that make the visit to our restaurant worthwhile.

The rich gastronomic offer is accompanied with the enological story offering important

wines of Konavlje region-malvasia of Dubrovnik, vugava, grk with wines from whole Croatia and neighboring countries.

Enjoying their meal in a pleasant ambience with a view of Cavtat bay and the small boats in front of the restaurant and excellent food invite the guests to return as soon as possible. The food is prepared in front of the guests and the

atmosphere is complemented by piano music in the light of candles.

Besides the gastronomic enjoyment, the owner is willing to organize activities for his guests such as big game fishing and similar so that the guests can actually eat the fish they had caught in the nearby archipelago around the islets and cliffs of Bobars, Trava, Hljeb, Ražnjić…

Tagliatelle dal vulcano

Tagliatelle dal Vulcano olive oil, garlic, tomato, soya sauce, Tabasco, cognac, truffle sauce, ribbon noodles (tagliatelle), whole parmesan cheese On flambéing cart heat olive oil and add garlic, sundried tomatoes, a little soya sauce, a few drops of Tabasco and some white wine. Flambé with French cognac and add truffle sauce. When the sauce has thickened, add tagliatelle and serve in a whole parmesan cheese (50 kg) previously heated and melted with kitchen torch. When pasta is joined with cheese, serve it on leaves of fresh basil and a few drops of olive oil.

125

Gorski kotar, Lika, Karlovac and surroundings, Moslavina

Fruits of forests and mountain rivers are the basic determinants of this gastronomic zone. The best way to start a meal is with cheese “škripavac” and smoked bacon or deer, boar or bear prosciutto with “uštipci” (fried pieces of dough) or homemade round bread (“pogača”) What follows are noodles with mushrooms, lamb soup with cured meat, cured mutton leg in sour cabbage or sour turnip or sour cabbage with cured ribs and sausages. When main courses are considered, one should try lamb or pork from the spit or under the iron cover (“peka”), stuffed veal breast, venison dishes, breaded frog legs or trout prepared in many ways.

In Moslavina region one should definitely try white polenta with baked cream, gratinated beans, corn “zlevanka” or “balzamača” (typical dishes made with corn flour). A lot of specialties from this region are based on cream and pumpkin. The most famous autochthonous sort of wine is škrlet

(Vinarty, Winery Trdenić and Florijanović) Graševina is most present among white wines (Winery Šoštar and Vinarty), frankovka among red wines (Vinarty and Winery Šoštar) with aromatic traminac offered with deserts (Winary Šoštar).

Restaurant Srakovčić from Karlovac offers local gastronomic dishes but also specialties from other regions and creative dishes. The 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. Kvaka in Karlovac and Zeleni kut in Zvečaj are proud of their fish menus while the hunter’s cuisine is preferred in Bitoraj in Fužine, Lovački rog in Karlovac and Gradina in Josipdol.

127

BITORAJ Sveti križ 1, 51322 Fužine,

www.bitoraj.hr,

051 835019, 051 830005,

051 835060,

98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14 info@bitoraj.hr 20,

07-23,

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

128

180;

75,

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.

Pačja prsa u muštardi sa zapečenim lovačkim njokima

Duck Breast in “muštarda” with Fried “hunter’s” Dumplings for 4 persons: 2-3 pieces of duck breasts (about 600 g), 2 tablespoons of “muštarda” with mustard seeds, 3 dl chicken stock, 3- 4 drops of tabasco, 0.5 dl sherry, 1 sprig of rosemary, pinch of salt; dumplings: 500 g bread (not fresh), diced, 4 eggs, 150 g homemade bacon, diced, pinch of chopped chives, pinch of chopped parsley, pepper Score the breast skin, salt and fry in hot fat. After 2 minutes lower the heat and gently cook on all sides.

Move them to another dish and bake in the oven for 5 minutes at 180°C.

Remove excess fat from the pan and add sherry. When the alcohol evaporates add chicken stock, rosemary and tabasco. Let the liquid reduce 50% and add 2 spoons of “muštarda”. Return the breasts to the pan, remove the pan from the heat and rest for 5 minutes.

Dumplings: mix all ingredients, form dumplings and roll them in bread crumbs. Fry them gently in deep oil.

129

MIRNI KUTAK

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

Gornja Dubrava 63, 47281 Otočac,

www.hotel-mirni-kutak.hr,

053 771589, 053 771590,

07-23,

,

55,

180;

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

130

mirni.kutak@gs.t-com.hr

80

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 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!”

Domaća lička pastrva iz Gacke s ličkim polama

Local Lika Trout from Gacka River with “Pole” For two persons: 600 g trout from Gacka, 400 g homegrown Lika potatoes, salt, oil, parsley, garlic, lemon Clean fresh trout and pat it dry, Mix freshly chopped parsley and garlic with salt and use the mixture to season the trout inside. Grill it. Carefully turn the fish during grilling. In the meantime, put halved potatoes (with skin) in the oven, add some salt and bake until golden.

Before serving, we offer homemade plum brandy as an aperitif.

131

FRANKOPAN I. G. Kovačića 1, 47300 Ogulin, 047 525509,

047 525542,

08, 09, 10, 11, 12, 13, 14

www.hotel-frankopan.hr, ,

40,

06 - 23,

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 Zagreb-Split and 400 m from the bus station. The building was reconstructed as a cultural heritage object in the very center of

132

80;

hotel-frankopan@hotel-frankopan.hr 180

the town. The restaurant reopened to visitors in 2007. The inner terrace, Atrij, is 350 m 2 large and it has kept its authentic 19th century image.

You can choose your meal from a rich menu of meat, game, vegetarian, fish, pasta or sweet dishes. The food is based on autochthonous ingredients such as deer, boar or bear prosciutto, homemade cheeses, mushrooms - fi lled or grilled, trout, rolled veal or grilled meat. One of

the specialties is “Ogulin Masnica” and “Ogulin Feast”, a six-course meal of traditional dishes that may be accompanied by top quality wines.

Along with many other desserts, the restaurant offers over 50 kinds of pancakes. There are about 100 wines to taste with a possibility of organizing wine tastings accompanied with smoking of Cuban cigars. There are also various cocktails.

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).

Palačinke zapečene sa špinatom

Pancakes with Spinach Au Gratin 125 g spinach, 20 g onion, 0.4 dl sour cream, 40 g Gouda cheese, 1.2 dl milk, 2 eggs, 80 g lour, 4 g sugar, 0.7 g salt, 0.4 dl oil, 0.2 dl cooking cream, 2 pancakes Finely chop the onion and fry it in some oil. When transparent, add spinach and sour cream.

Braise for a couple of minutes until the mixture is smooth (it must not be runny and watery). Add salt and spices. Leave to cool.

Fill the pancakes and put them in an ovenproof dish. Add spinach, cover with cheese and pour cooking cream over.

Bake at low temperature, add to cool a bit and serve.

133

GRADINA Senjska 32, 47303 Josipdol, 047 581515,

047 801464,

01, 02, 03, 05, 07, 08, 09, 10, 11, 12, 13, 14

www.restoran-gradina.hr, ,

50,

7-22,

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.

134

info@restoran-gradina.hr

160;

80

7-23, 25.12. - 26.12.,

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 different 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.

Medvjeđi odresci u tamnom umaku

Bear Steaks in Dark Sauce 800 g bear meat, 200 g onion, 100 g carrot, 100 g bacon, 20 g sweet paprika, 2 dl red wine, 1 dl oil, 3 g salt, 1 g pepper, plum jam Place previously marinated bear steaks in little fat to sear. Remove the meat from the pan and keep it warm. Fry onion, carrot and bacon in the same fat. Return the meat, add plum jam and pour some venison stock.

Add wine near the end of cooking. Serve the steaks on a nice plate, with homemade gnocchi made of Lika potatoes.

135

ZELENI KUT Zvečaj 109, 47261 Zvečaj, 047 866100,

05

www.zeleni-kut-puskaric.hr,

047 866333,

,

55,

zeleni.kut.puskaric@ka.t-com.hr

09, 00 - 21, 00,

Zeleni kut is located on 22nd kilometre from the entrance to Karlovac towards Ogulin, in Senj road. It lies on the left bank of the Mrežnica river and a beautiful waterfall divided in two by a river islet. It is surrounded by nature: river canyons, beech and hornbeam forests (rich with mushrooms and other forest fruits).

Because of its flora and fauna it is enjoyed by lovers of rafting, canoeing, walkers, hunters, fishermen, various collectors but also those looking for peace and quiet (writers, painters and other artists).

Zeleni kut was opened in 1967. It is a combination of family heritage with a natural and home- like ambience. The dominance of nature has been preserved during the development of the restaurant. There is rich gastronomic offer of fish from own pools. There are also cured

07, 00 - 23, 00, 01.12. - 01.03.,

150;

100,

meat products (ham, sausage, bacon) and similar. Th ree restaurant rooms are suitable for organization of various events. There is technical support for seminars, such as LCF projector, TV and fl ip- chart. Within the restaurant complex there are also 14 comfortable modern rooms.

The restaurant offers the possibility of renting canoes, staying on the river island (with a possibility of camping there), bicycle rides, walks along the river.

Near the restaurant there is a facility with deer, roes, mouflons and wild boars that can be observed while walking along the paths.

There is a hydro plant built in 1939 near the restaurant, still operating.

There is possibility of rafting and canoeing for guests that come for team building.

Som à la Puškarić Catfish a la Puškarić For 4 persons: 2 k sliced catf ish, 1 lemon, 1 tablespoon butter, 1 onion, 250 g mushrooms, bunch of parsley, 5 tablespoons oil, salt, pepper, 1 dl white wine, 2 dl homemade cream Slice the fish in 2- 3 cm thick slices. Add salt, pepper and lemon juice. Leave to rest for 1 hour.

Roll in flour on both sides and fry in butter until golden. Move them to a plate. Fry onion in remaining fat until golden and add mushrooms (porcini). After a few minutes add wine. When wine is reduced, add cream and return fish to the sauce.

Season and leave for a few minutes before serving with saff ron rice as side dish.

136

DP

02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14

Donji Zvečaj 41, 47261 Donji Zvečaj, 047 819100,

047 819115,

,

www.restoran-dp.com, 70,

7-23,

120;

Restaurant DP is located on the eighth kilometer of state road Duga Resa-Senj, in Donji Žvečaj. It is just about a hundred meters away from the beautiful green and clear river of Mrežnica. The restaurant is owned by family Vukmanić. Th is 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

138

info@restoran-dp.com

60,

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 facilities 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.

Pršut punjen pjenicom od janjeće jetrice

Prosciutto Filled with Lamb Liver Foam 8 slices of prosciutto of approximately same size, about 20 cm long and 5 cm wide, 100 g poached lamb liver, 0.5 dl whipped cream, 1 shallot, 1 clove garlic, 30 g butter, 1 dl jelly made of lamb stock, salt, pepper, marjoram Saute shallot and garlic in butter. Add pureed lamb liver, spices and flambé with cognac. Mix when cool and add whipped cream and jelly.

Arrange the prosciutto slices so that they overlap each other for 2 cm. Spread the foam and roll.

Serve with lamb lettuce, radish and cubes of lamb jelly.

139

KVAKA Žornovica 3, 47000 Karlovac, 047 332816,

047 416616,

www.gastronaut.hr, ,

08-23,

80;

In the idyllic surrounding of hundred- yearold chestnut trees, in the proximity of old town Dubovec, on the very bank of beautiful emeraldgreen river Kupa, undisturbed by noise, there is the renowned Karlovac restaurant Kvaka.

It tries to reach true gourmands and wine connoisseurs from Croatia with its offer of food and drinks. It tends to become a gastronomic haven.

140

restorankvaka@gmail.com 100,

,

Kvaka is mostly known for its fish menu.

There are, however, also meat dishes, pasta and risotto on the menu.

The restaurant was opened in 1965 but its best years started in 2014 when it was completely redecorated in retro shabby chic style and turned into a stylish and pleasant home- like ambience to the gastronomic pleasure of its guests.

Message from the owners: “Every day we prepare homemade pasta, several types of bread and creative cakes. Our motto is: fresh, local and simple but

imaginatively presented and therefore we believe in improvement and development on the gastronomic ladder�.

Tamne palaÄ?inke Pyrus

Dark Pancakes Pyrus For 2 persons: 100 g flour, 2 eggs, 1 dl milk, 4 g sugar, 200 g forest fruits, 100 g Williams pear, dark chocolate (90% cocoa content), croccant, almonds, whipped cream, vanilla sugar Make pancake batter with flour, eggs, milk, sugar, vanilla sugar and melted chocolate. Blend boiled pears into puree. Boil forest fruits. Fry two pancakes and fill them with pear puree.

Serve pancakes on a warm plate topped with forest fruits, sprinkle with almonds and croccant and decorate with whipped cream.

141

LOVAČKI ROG Zagrebačka 146, 47000 Karlovac, 047 637675,

047 601888,

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

www.lovacki-rog.hr, ,

100,

10-23,

Restaurant “Lovački rog” is part of catering trade “Petrić restorani”. It is located in the nature, surrounded by oak forest which is attractive in all seasons. It lies by the old Yagrebačka cesta, only 2 km from toll point in Karlovac.

“Quality at affordable prices” is the motto of the host. They do their best to offer their guest quality and professionalism. The offer is variedfrom veal, venison, fish to deserts. The kitchen is equipped according to HACCP standards. Quality dishes are accompanied by adequate wines.

142

restoran@lovacki-rog.hr

180;

80,

The restaurant consists of four separate rooms appropriate for various celebrations and gastronomic gatherings (40- 260 persons). Between the forest and the restaurant there is a lawn with a fountain creating a special atmosphere. We also offer weddings in the open with special arrangements, welcome cocktails, cutting of wedding cake under the stars. All the details are taken care by restaurant staff who are also proud of their catering services.

A novelty in the restaurant’s offer is the organization of events, weddings and family gatherings in Old Town Dubovac.

Old town Dubovac is a castle located in the part of Karlovac of the same name. It is a renaissance castle with gothic elements. It is one of the most beautiful and best preserved monuments of feudal buildings in Croatia. It is located on an ancient hill above the river Kupa, at the altitude of 185 m. It was managed by various noble families who owned it through history, but it was the family Frankopan that mostly contributed to its features. Zrinski family also managed the castle at one time. The castle’s floor plan is rectangular but irregular.

National shrine of St. Joseph lies below the castle.

Janjeći file na lovački

Lamb Fillet “Hunter’s Style” 1 kg lamb f illet, bacon, butter, carrot, potato, parsley root, celeriac, stock, bay leaf, thyme, basil, pepper, chilli pepper, white wine Cut bacon in shreds. Poke meat with a sharp knife and insert bacon shreds. Fry meat in butter and braise it for 30 minutes at moderate heat basting it with butter. Coarsely cut carrots, parsley and celeriac. Add 2 dl of stock to the meat with cut vegetables, bay leaf, thyme, basil, pepper and chilli.

Roast in the oven for 40 minutes. Cook the vegetables in remaining stock. Serve meat on a hot platter and add vegetables. Sieve the sauce, add wine and serve along the meat.

143

SRAKOVČIĆ Perivoj Josipa Vrbanića 8, 47000 Karlovac, 047 609090,

047 609091,

80,

99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14 www.hotelkorana.hr, 08-23,

200;

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. Th is small family-run four star hotel has an exclusive offer. It attracts your attention as you approach it, due to its interesting façade and hundredyear 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,

144

info@hotelkorana.hr

100

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 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.

Hladno topla salata s mediteranskim zaÄ?inima

Warm-cold salad with mediterian spices 145

ŽGANJER Jaškovo 51, 47280 Ozalj, 047 751200,

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

www.restoran-zganjer.hr,

047 751007,

,

80,

09-22,

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

Since 1974, not far from historic Ozalj, Karlovac and Slovenia, in picturesque Jaškovo, family Žganjer has offered their guests culinary enjoyment and unforgettable moments in cosy atmosphere. Restaurant Žganjer is a combination of tradition and modern trends, all in service of guests’ satisfaction.

When preparing food, the most important thing are fresh ingredients produced by local 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

146

info@restoran-zganjer.hr 300;

20,

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

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.

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.

Mlada otočka janjetina s ražnja

Young Island Lamb from the Roasting Spit Whole lamb prepared for the spit, salt as deemed necessary, spring onion, homemade bread Roast fresh lamb on the spit set above fi re made with dry beech wood. Serve with spring onion and homemade bread.

Several thousands of people came to Jaškovo on 6 September 2015 to attend the event “From Jaškovo to the World- strudel for Guinness Record”

It was part of the event Zlatna kap (Golden Drop) organized from 5 to 6 September 2015 in Ozalj area, consisting of karlovac, Ozalj and Ribnik as a destination “Zeleno srce Hrvatske” (Croatian Green Heart).

The strudel consisted of 3,078 pieces and was 1,479.38 m long. It was fi lled with grapes and apples. 800 kg of apples, 300 kg of grapes, 800 kg of flour, 10 kg of cinnamon, 20 kg of sugar and 10 kg of salt were used to make it.

The strudel story continues. Visit Jaškovo and Strudel Fest on 4 September 2016.

147

DJED

14

Put za Djed 1, 44430 Hrvatska Kostajnica, 044 851561,

,

20,

www.djed.hr,

11:00-22:00, 01.01. - 29.02.,

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). Th is ecologically pure area attracts more and more lovers of pristine nature and ecological produce.

Neighbouring forests are full of chestnut trees

148

50;

info@djed.hr 150,

after which the town was named. There is also an event celebrating chestnuts (“Kestenijada”) which has become a Croatian brand.

Specialties with chestnuts are what restaurant Djed is proud of. The view from the restaurant opens to the town and the river Una. Steak Kestenijada and Chestnut Dumpling in Chocolate Sauce are some of the dishes the guests always come back to. There are, of course,

other specialties from the area, grilled dishes and meat on spit prepared on order. A range of brandies, selected wines and even blackberry

wines accompany the specialties. In cold weather guests can enjoy the sound of fire from the open fireplace.

Odrezak kestenjada

Steak “Kestenjada�

For 2 persons: 400 g turkey breast, 100 g homemade chestnut puree, 100 g grated parmesan cheese, salt Salt and slightly flatten the turkey steak. Add the chestnut filling to one half, fold the meat. Grill it. Pour over the sauce made with chestnuts, cream and red wine. Serve with homemade gnocchi and homemade croquettes.

149

COCKTAIL Dr. Ante StarÄ?evića 27, 44000 Sisak, 044 549137,

044 549137,

00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14 www.cocktail.hr,

100;

50,

10-22; SUB 12-22; NED: 12-17, 01.08. - 17.08.,

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.

150

cocktail@cocktail.hr,

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

The taste and smell of food that you are going to taste will entrap you because what your palate

tries, it never forgets. Since restaurant Cocktail is 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 PosavskomoslovaÄ?ka region, Mediterranean dishes and

also results of research and inventions: creative cooking, revisited dishes and specific menus.

The restaurant also offers catering services.

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

File smuđa u pivskom tijestu sa wasabi remuladom i ťarenom hrskavom salatom

Zander Fillet in Dough with Wasabi Remoulade and Colored Crunchy Salad zander f ile, coarse flour, eggs, beer; for salad: sour cream, mayonnaise (regular), chopped boiled egg, chopped purple onion, lemon sauce, chopped parsley and dill, wasabi, olive oil Carefully extract fish bones using tweezers. Salt it and roll in flour. Make batter (a bit thicker than for pancakes) from flour, salt, yolks and beer. Beat egg whites and add to the batter. Roll fish in the batter and fry in deep oil.

Salad: Mix all ingredients for dressing, add salt and pepper. Dress the colored salad.

151

Zagreb and surrounding area 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. Zinfandel follows trends of world gastronomy in exclusive atmosphere of Hotel Esplanade. Mano 2 boasts with its unusual, creative combinations of ingredients. Mediterranean cuisine is the inspiration in Dubravkin put and Mon ami.

Boban’s offer is inspired by Italian cuisine. In Vinodol and Okrugljak there are dishes from Zagorje and Gorski Kotar. In home- like atmosphere of Dva goluba and Stari fijaker 900 you can enjoy Zagorje specialties. Specialties prepared with ingredients coming from small farms are the winning card of Potkova in Zagreb and Karlo

in Plješivica.

We suggest you start your meal with a glass of old Samobor aperitif Bermet (Filipec).

In Zagreb you can find wines from all regions. Autochthonous sorts are kraljevina and portugizac. From nearby vineyards we recommend the autochthonous sorts: pinot blanc with fine freshwater and sea fish, Graševina with cold cuts, spicier and fatter dishes made with white meat and freshwater fish and with grilled dishes, chardonnay with dishes made of white meat, crab and frogs, sauvignon with dishes made of white meat in more distinguished sauces and with boiled fish. As for dishes made of dark meat, you can try pinot noir or feel the spirit of Zagreb in portugizac.

153

KARLO

13

Plešivica 41, 10450 Plešivica,

www.gastronaut.hr,

01 6293091,

,

01 6293091,

40,

12-22, PON, 15.01. - 15.02.,

Restaurant Karlo is located in the heart of Plešivica wine road, at the altitude of 380 m.

When you go from Savski most towards Karlovac, take exit Klinča selo and after about 30 minutes you will arrive to Karlo. The restaurant is surrounded by vineyards of renowned winemakers. From the 9,000 m 2 large estate you have the view all the way to Velebit mountain.

The guests are served regional seasonal specialties made of ingredients from a large garden, orchard and vineyard.

154

karlo.gastrovin@gmail.com 56;

40

At weekends there is always “peka” (meat prepared under an iron lid, covered with hot coal).

The host recommends lamb from Žumberak, veal, poultry, rabbits, ham, bacon, sausages, cottage cheese with sour cream…Smoked trout from Žumberak, catfish and carp are also on the menu.

The hosts’ message. “Restaurant Karlo has its own “peka” and spits so meat or fish for about 100 persons can easily be prepared. Greetings from “ little Tuscany”.

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

Okruglice od srndaća

Roebuck Meatballs 1 kg minced roebuck meat, dried herbs (bay leaf and rosemary), 1 egg white, salt, pepper, 1 tablespoon corn flour; sauce: 1 kg root vegetables (onion, carrot, celeriac, parsley), tomato puree, 2 dl sparkling wine Dark Side or red wine, salt, pepper, venison spices; side dish: 0.5 kg potatoes, butter, 200 g coarse flour, pinch of baking soda, 1 egg white Make balls out of meat, spices ,corn flour and egg white. Fry them in hot oil to sear.

Braise onion and add other vegetables. Add wine and blend all the ingredients. Add meatballs and gently cook for half an hour.

Mash boiled potatoes with some salt and butter. Add coarse flour, baking soda and egg white.

Form a loaf and boil it for half an hour.

155

MON AMI Trg kralja Tomislava 26, 10410 Velika Gorica, 01 6213333,

01 6213300,

99, 00, 01, 02, 04, 05, 06, 07, 08, 10, 11, 12 www.monami.hr,

10 - 23, NED, 01.08. - 21.08.,

Daily fresh white fish, black cuttlefish risotto, Adriatic squid and octopus salad are expecting you in restaurant Mon Ami. Delicacies such as Kvarner scampi, lobster, shellfish, tuna carpaccio with black truffle or sand smelt fried in olive oil are always on the menu. You can also enjoy meat dishes such as grilled steaks in truffle sauce or vegetarian and gluten- free dishes.

Extra virgin oil, awarded with gold medals, is from our own olive grove in Skradin. Tasting dinners are often organized in the restaurant

156

monamihr@gmail.com,

,

8

70;

where food and wine from visiting wineries are combined.

Restaurant manager Mario Meštrović is in charge of the wine list with 65 labels. He is a sommelier and lecturer for the Croatian Sommelier Club.

Food is taken care of by chef Goran Marko Beus. The interior has been decorated with natural materials, for 20 years reflecting the way of life and business. The restaurant is highly positioned on Trip advisor’s list.

The restaurant can seat 70 persons in the main hall and 10 more in a separate area, mainly used for closed business meetings.

The restaurant is located in the center of Velika Gorica, near the International Zagreb Airport.

Rarog sa zelenim rezancima u temeljcu od škampa

Lobster with Green Noodles in Scampi Stock 2 kg lobster, 1 dl olive oil, 1 onion, half clove garlic, reduced scampi stock, green noodles “Barilla”, 1 ripe tomato, 1 dl “graševina” wine Mitrovac, Krauthaker, 0.2 Hennessy Fine de Cognac, 15 g butter We put 4 cl of our homemade olive oil (sort “oblica” from olive grove in Piramatovci). We add finely chopped onion and gently simmer it. When it turns yellow, we add finely chopped two cloves of garlic, squeeze the tomato and add salt and pepper. After a few minutes we add longitudinally cut lobster with cut claws. We add the wine and scampi stock.

We remove the lobster to a platter and add noodles to the sauce to cook. When tender, we add Hennessy Fine de Cognac. Finally, we add butter to make the sauce creamy. We serve pasta and sauce, arrange the lobster and sprinkle the dish with parsley.

Bon appetite!

157

POTKOVA Radoslava Cimermana 5, 10000 Zagreb, 01 6556564, 01 6556800,

,

50,

www.potkova.eu,

info@potkova.eu,

130;

100

09.30-23.30; pet.-sub. 09.30-03.00; ned 09.30-22.00, 25.12. - 1.1.,

When you come to restaurant Potkova on Zagreb Hippodrome, it is not just to eat and drink but it is to experience pleasure for all senses.

Along with the usual meat dishes, there are also fish and seafood specialties, dishes made from “boškarin” (the indigenous Istrian cow), home grown animals, horsemeat and game.

Food is prepared traditionally (“peka”, spit, bread oven, grill with natural cinder), with fresh ingredients from the villages and from the sea.

Dishes eaten with the spoon are a nice addition.

Ingredients are mostly purchased locally and

Guests may enjoy dishes from all over Croatia prepared according to the recipes of mums and grannies with seasonal ingredients, picked fresh and full of taste.

158

All dishes are also served as half- portions, all dishes sold at kg may be ordered at dkg and all dishes sold as an item may be ordered separately. Besides the house wines there is a selection of about 200 labels out of which about 30 may be ordered per glass. In spite of high quality food and service, the prices are very moderate.

are of controlled origin.

There are music nights on Friday and Saturday with tamburica bands. The restaurant stays open until 3 am on those days.

During lunch on Saturday and Sunday children may play in a playhouse, supervised by educated professional.

Hosts’ message: “Due to traditionally and warmly appointed interior and kind staff, you will feel as in your own home. We are looking forward to welcoming you in restaurant Potkova.”

There is a playground, access for disabled persons to all parts of the restaurant, a cigar club, VIP lounge, open fire hall. The kitchen is certified according to HACCP standards.

Patka na podvarku Duck on “Podvarak” 1 duck, 1 kg sauerkraut, 1 kg potatoes, 150 g bacon, 3 bay leaves, 15 black peppercorns, half teaspoon red paprika Salt the duck. Dice sauerkraut, rinse it in water and drain. Peel the potatoes and slice them. Dice the bacon and mix all with spices. Put the mixture in an ovenproof dish with the whole duck. Roast for 1.5 hours in the bread oven.

Žgvacet od boškarina “Boškarin” Stew 800 g boškarin, 400 g onion, 150 g carrot, 80 g celeriac, 80 g tomato puree, 1.5 dl olive oil, 1.5 red wine (teran), salt, pepper, marjoram, rosemary, nutmeg, cinnamon Pour olive oil in very hot pan and add beef cut in chunks. Simmer for 5 minutes until meat is caramelized. Take it out and leave aside.

Add some more oil and braise onion, carrot and celeriac previously finely chopped. Continue for 20 minutes. Return the meat to the pan and simmer on low heat. The slower you do it, he tastier it will be.

After 45 minutes add tomato puree and wine.

Cook for another hour and add water if necessary.

Add spices, salt and pepper. Serve with homemade gnocchi or Istrian pasta “pljukanci”.

159

STARI PUNTIJAR 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14 Gračanska cesta 65, 10000 Zagreb, 01 4675600,

01 4675500,

,

hotelpuntijar.com, 50,

100;

70

12-24 PET-SUB: 12-24,

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.

At the beginning of 1999 the restaurant was completely refurbished and in 2004 it was extended. Wine list with about a hundred sorts of

160

restoran@hotelpuntijar.com,

wines is given the same attention as preparation of each homemade specialty or venison dishes.

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, “gračanski” pot, “podsljemenski” steak and “šestinski” roast. There are many dishes made with game meat such as venison prosciutto, roast wild duck and pheasant, venison medallions and

grilled bear meat and other specialties made according to old recipes.

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 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 vicinity 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.

Junetina s umućenom pjenom

Beef with Whipped Foam beef, eggs, wine, vinegar, pepper, ginger, nutmeg, estragon Cook beef. Put eggs, wine, vinegar in a pan. Add pepper, ginger and nutmeg. Whisk and bring to boil. You may add the estragon, too. Whisk patiently and continuously. When ready to serve, pour over meat.

Source: Recipe from cookbook no. 33 of family Zrinski, year 1662.

161

MANO 2 Radnička cesta 50, 10000 Zagreb, 01 6430535,

,

5,

www.mano.hr,

12- 01, NED, 01.08. - 18.08.,

In the middle of the business part of Zagreb, in Radnička ulica, there is restaurant Mano 2.

It tries to adapt world culinary trends to busy clients that visit it. It is owned by company Duacom d.o.o. and run by chef Hrvoje Krofl in.

Seasonal ingredients, local and foreign meat and fresh fish are the basis for many creative specialties. For those who would like to taste as much as possible form the restaurant’s offer, there are

mano2@mano.hr 80;

40

tasting menus. The rich wine list contains labels from all over the world. In a pleasant atmosphere there are frequent appearances of jazz and other bands.

Message from the hosts: “Mano means “ hand” in Spanish because everything we can and wish to offer you, everything we do is connected with a touch…”

Jakobove kapice s kremom od čičoka i pjenicom od morskih algi Fried Scallops with Brussels Sprouts Cream and Sea Algae Foam 8 cleaned scallops, 200 g Brussels sprouts, 40 g butter, 100 sea algae, olive oil leccino, salt, pepper, 5 dl f ish stock, 2 leaves of golden gelatine Foam of sea algae: Boil algae for 5 minutes and immediately cool in ice- cold water. Put fish stock, blanched algae, olive oil, soaked gelatine and spices in thermomix and mix for 5 minutes at low temperature. Sieve through fine sieve and transform into a siphon.

Fry scallops in olive oil and remove to a special plate.

Top with remaining juices seasoned with a few drops of lemon juice.

Brussels sprouts mousse: Boil sprouts in salty water for 8 minutes and put in thermomix with olive oil, butter and salt. Blitz for 5 minutes at 70°C. Serving: fi rst put mousse, than scallops topped with their juices and gently roll the foam on the plate. Edible flowers are optional.

162

ZIGANTE d.o.o. - Kostanjica 57, 52429 Grožnjan - HRVATSKA - CROATIA Tel: ++385 (0)52 777 409, ++385 (0)52 777 410

Shops BUJE GROŽNJAN MOTOVUN LIVADE BUZET KOPER

www.zigantetartufi.com

STARI FIJAKER 900 Mesnička 6, 10000 Zagreb, 01 4833829,

01 4831236,

www.starifijaker.hr, ,

11-23,

98, 01, 05, 12, 13, 14

info@starifijaker.hr

124;

Mesnička Street is the street that used to have city fortifications, urban houses and palaces. It connects upper and lower city. Th is 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 oldfashioned 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 fi lo pastry) are all of excellent quality.

“Our permanent offer is Zagorje turkey with “mlinci”, boiled pork knuckle, beer sausage, “fi jaker” 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 fi rst Croatian restaurant with the sign of special standard “Autochthonous Croatian Cuisine”.

Popečci “Popečci” 180 g pork, 30 g ham, 30 g cheese, half egg, 20 g flour, 1.5 dl oil, 1 dl mushroom sauce, 200 g gnocchi as side dish Beat pork or veal slice of meat, fi ll with ham and cheese and roll in flour and beaten egg. Fry in deep oil. Serve with mushroom sauce and gnocchi.

Mushroom sauce: Finely chop onion and braise it in some oil until golden. Add sliced mushrooms and stir until mushrooms are tender. Add a little flour and red paprika. Add some water and “ajvar”, salt, Vegeta, pepper, chilli and parsley. Th icken the sauce with sour cream.

164

PODRUMARSKA 3

b a Å¡ a n i ja 52 475 savudrija istra croatia

OKRUGLJAK 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14 Mlinovi 28, 10000 Zagreb, 01 4674112, 01 4767111,

www.okrugljak.hr, 01 4674118,

okrugljak@okrugljak.hr,

120,

350;

200

11-01, 25.12., 31.12. i 01.01.,

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 and extensive list of interesting guests contribute to the above.

There is always good atmosphere here, in its

interior dominated by peculiar Šestine touch.

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; f illing: 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.

166

+385 52 8 1 3 2 2 8

www.vina-cattunar.hr

d a r na@p u.t- com.hr

w w w.dar na.hr

ÄŒetiri zemlje - Quatro terre

ZINFANDEL’S Mihanovićeva 1, 10000 Zagreb, 01 4566644, 01 4566666,

95, 96, 97, 98, 99, 00, 01, 08, 12, 13, 14

www.zinfandels.hr,

01 4566050,

,

30,

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

168

zinfandels@esplanade.hr,

96;

350

06-23, and meat specialties 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, fi rst 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.

Lagano pečena žutorepa tuna Slowly Baked Yellowfin Tuna 800 g tuna f ilet, 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.

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 200 g blue potatoes, 1 dl cooking cream, 50 g butter, salt, pepper

Blue Potato Cream

Boil peeled potatoes in salted water. Sieve them. Add cream and cook briefly. Blend and add butter and pepper. Decorate with young pea sprouts.

Topla salata od plavog krumpira 500 g blue potatoes, 50 g butter, salt, pepper, lower part of leek

Warm Blue Potato Salad

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.

169

DUBRAVKIN PUT Dubravkin put 2, 10000 Zagreb, 01 4834975,

01 4828149,

dubravkin-put.com, ,

15,

11-01, NED,

Located in the vicinity of Gornji grad (Upper Town), a few steps from Ban Jelačić Square, in beautiful Tuškanac forest, the restaurant is meant to challenge your senses. It is a pleasant place with relaxing atmosphere where you can surprise your guests, enjoy an informal “quick” lunch or relax at a romantic dinner.

The ingredients and their quality are highly respected and with harmony and pureness of tastes represent the main characteristics of our modernly interpreted Mediterranean cuisine.

170

95, 96, 98, 99, 00, 01, 02, 05, 06, 07 info@dubravkin-put.com 60;

60

The lunch offer is simpler and changed every few weeks while the evening menu contains more complex dishes. Besides the “a la carte” dishes, there are also our tasting menus carefully prepared by our chef Priska Thuring.

We are proud of our wine list with a couple of hundreds of domestic and foreign labels carefully selected and supplemented by sommelier Tihomir Purišić and restaurant manager Marko Rundek.

Crni riĹžoto Black Risotto For 4 persons: 120 g Carnaroli rice, 80 g shallots, 0.6 dl olive oil, 3.2 kg cuttlef ish, 0.9 dl white wine, 3.6 l chicken stock, 160 g cleaned scampi tails, 40 g butter, salt, pepper Braise the finely chopped shallots and add diced cuttlefish (save the ink).

Add wine and cook until cuttlefish is tender.

Fry rice in olive oil, add stock and continue to cook. When rice is half- way cooked, add cuttlefish and ink. Use butter and olive oil to finish the risotto (“mantecare�). Serve with scampi tartar and coarse salt on top of risotto.

Vitello tonnato

Vitello Tonnato 400 g veal fricandeau (cooked sous vide), 400 g fresh tuna, 40 g salted anchovies, 30 g capers, 80 g homemade mayonnaise Cut veal and tuna in four pieces. Briefly grill tuna on all sides. Blend capers and anchovies well and arrange everything on a plate.Instead of oranges, you can use melon or peaches.

171

DVA GOLUBA Maksimirska 7, 10000 Zagreb, 01 2328950, 01 2313508,

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

www.gastronaut.hr, 01 2313508,

,

13,

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 fi rst journey. It is owned by company IvoÄ? d.o.o. from Zagreb. The restaurant is run and owned by Ivan ÄŒuljak.

It is decorated in Prigorsko-ĹĄestinski style which gives it a traditional touch in the middle

172

dvagolubaivocdoo@gmail.com 09 - 23,

140;

120

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 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.

173

VINODOL Nikole Tesle 10, 10000 Zagreb, 01 4811427,

01 4811443,

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

www.vinodol-zg.hr, 10-24, 25.12. - 25.12.,

Restaurant Vinodol is located in the city center, in Teslina Street, i.e. the old Nikolićeva Street. Th is 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 vicegovernor, 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

174

vinodol@vinodol-zg.hr 150;

90,

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.

Teleći kotlet s krustom od svježeg kravljeg sira, raguom od čimule i nabujkom od buče Veal Cutlet with Crust of Fresh Cottage Cheese, Brussels Sprouts Ragout and Pumpkin Soufflé For 4 persons: 1 kg veal cutlets (4 cuts), 1.3 dl olive oil, 10 g garlic, 150 g Brussels Sprouts, 1 l stock, pumpkin, 3.5 dl milk, 45 g butter, 5 g salt, 100 g semolina, 30 grated sheep cheese from Pag, 1 egg, 3 g baking powder, 60 fresh cottage cheese, 30 grated hard cheese, 30 g bread crumbs, 10 g pumpkin seeds, dill Fry garlic in half quantity of olive oil and add briefly cooked Brussels Sprouts. Add salt and stock and cook for 3-4 minutes.

When done, add olive oil, season and leave to rest in a warm place.

Peel the pumpkin, dice it and bake it at 180°C for about 35 minutes. Use a hand mixer and mix hot pumpkin with 0,5 dl olive oil. Boil milk with 180 g pumpkin puree, 25 g butter and some salt. Mix in the semolina and cook on moderate heat for about 6-8 minutes. Remove from heat and add sheep cheese.

When the mixture cools down to 50°C, add an egg and baking powder. Mix well and distribute to moulds previously buttered. Bake at 185°C for about 12 minutes.

Briefly grill cutlets on both sides (1-2 minutes) to sear.

Add fresh cottage cheese, grated cheese, breadcrumbs, 0.3 dl olive oil and chopped pumpkin seeds to 20 g of whipped butter. Finish the crust with chopped dill and parsley.

Place the crust over the cutlets and bake in the oven for 10- 12 minutes at 185°C. Serve the cutlets with Brussels Sprouts ragout and pumpkin soufflé.

We suggest to use a few drops of olive oil ascolana, it goes well with meat dishes.

175

BOBAN Gajeva 9, 10000 Zagreb, 01 4811549,

01 4921680,

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

www.boban.hr,

restoran.boban@gmail.com,

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 JelaÄ?ića, 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

176

140;

tomatoes), Tagliatelle 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.

Entrecote odležale govedine sa žara s aromatiziranim krumpirom Grilled Entrecote of Matured Beef with Aromatized Potatoes beef steak, 250 g potatoes, some salt “flower”, thyme, rosemary Grill the steak for 3 minutes on each side and season with salt “flower”.

Mix diced potatoes with thyme, rosemary and salt “flower” and bake for 40 minutes at 22° C.

Domaća tjestenina bigoli s mladim špinatom i pecorinom Homemade “bigoli” Pasta with Young Spinach and Pecorino 150 g pasta, 40 g pecorino cheese (hard sheep cheese), 1 g thyme, 0.5 dl olive oil, 1 dl cooking cream, 100 g spinach Briefly cook spinach in olive oil and add thyme, cream and pecorino. Add previously cooked pasta, mix and serve. Sprinkle with grated pecorino.

Merinque torta s komadićima pistacia, pinjola, oraha i tamne čokolade sa slatkim vrhnjem Meringue Cake with Pistachio, Pine Nuts, Walnuts, Dark Chocolate with Whipping Cream 250 g egg whites, 250 g icing sugar, 70 g dark chocolate, 35 g walnuts, 35 g pistachios, 25 g pine nuts, 1 dl whipping cream Mix 100 g egg whites with 100 g sugar. Bake at low temperature for 1 hour at 100°C.

Chop the chocolate, walnuts, pistachios and add to previously beaten remaining egg white with sugar.

Bake for 90 minutes at 100°C. Use the whipped cream to join the two parts and cover with remaining whipped cream.

177

Zagorje, Međimurje, Podravina Memories of noble feasts in these regions have reflected in contemporary specialties, mainly meat dishes of complicated preparation. As far as cold starters are concerned, you should definitely try meat from “lodrica” (meat preserved in seasoned pork fat), cheese “prge”, fresh cottage cheese with red paprika, homemade ham and goose pate.

Hot starters include soup with “štrukli” (dough rolls with cottage cheese), Zagorje soup with potatoes, ham baked in bread dough and Gorice goulash. For main course you should try roast turkey, duck or goose with “mlinci” (special pasta served with gravy) or stuffed with buckwheat, cured and boiled pork knuckle or blood sausages with sour cabbage, sarma (sour cabbage rolls with minced meat), Stubica roast, stuffed veal breast, stuffed chicken, chicken with homemade noodles, Samobor cutlet and “kotlovina” (specialty with different kinds of meat prepared in a special pot), roast meat in net with side dish of buckwheat porridge, corn “zlevka” or Podravina beans. You should leave some room for savoury and sweet “štrukli”, Zagorje pumpkin cake, strudels with different fillings, “bregova” pie or Croatian pancakes. For an appetizer, the most commonly offered bermet

(Filipec) The most popular white wines are graševina and Rhine Riesling and then chardonnay, sauvignon (Kocijan), pinot grigio and traminer. Red ones include pinot noir and portugizac. County wine brand pušipel (Kocijan) 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 and Verglec in varaždin excel in autochthonous ambience and a wide range of regional specialties. Besides offering homemade specialties, in Vuglec breg and Libertin you can enjoy sparkling wines and wines from their winery which are right next to the restaurants. Palatin in Varaždin combines its dishes with tales from history. Podravina specialties can be tasted in Koprivnica, in Podravska klet and Kraluš.

Mamica in Nedelišće offers homemade specialties, in Villa Magdalena and Academia they follow new world trends and in Klas in Koprivnica they prepare dishes with nettle.

179

VILLA ZELENJAK-VENTEK 95, 01, 04, 05, 06, 07, 09, 10, 11, 12, 13, 14 Risvica 1, 49295 Risvica, 049 550747,

www.zelenjak.com,

049 550221,

,

60,

08-22,

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

180

zelenjak@zelenjak.com, 270;

100

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 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.

Kuhani zagorski štrukli s preljevom od šumskog voća

Boiled Zagorje “Štrukli” with Forest Fruit Topping 200 g flour, 1 egg, 1 cl oil, 100 g sugar, 200 g forest fruits, 10 g cinnamon, 2 cl rum, 2g vanilla sugar, 250 g cottage cheese, pinch of salt Make dough with flour, oil, water and eggs. Let it rest for half an hour. Roll it flat, spread cheese mixed with sugar and eggs, roll and cut in small pillows.

Boil them in water.

Heat forest fruits, add cinnamon, rum, sugar and vanilla sugar. Drain boiled “štrukli” and serve with forest fruit topping.

181

ACADEMIA Zagrebačka bb, 49246 Marija Bistrica, 049 326600,

049 469026,

,

11 www.hotelkaj.hr,

100,

12-24,

On the northern slopes of Zagrebačka gora, about 35 km from Zagreb, there are Marija Bistrica and Bluesun Hotel Kaj.

Along with luxurious accommodation, congress facilities and attractive wellness & spa, Bluesun Hotel Kaj offers top gastronomical program in its restaurant Academia, based on innovative interpretation of traditional cuisine, realized by acclaimed Executive Chef Marko Futivić and his team. Offering Zagorje specialties, the entire ambience suggests intimacy and

50;

kaj@bluesunhotels.com 50,

,

comfort. In the wine cellar there is a collection of top world wines with more than 150 labels.

Ingredients are carefully selected and fresh, naturally grown at local farms. Each tells its own story…These stories can be felt through the poetry of tastes and the melody of aromas from your favourite dish prepared with a lot of love.

Th is story is told by the food of Academia, through the poetry of tastes and melody of aromas.

Hrskavi kašoto Crunchy Barley- Risotto For 4 bites: 20 g smoked cow cheese, 100 g chickpeas, 100g barley, 10 g bacon, 120 g cured pork meat, 20 g zucchini, 40 g pumpkin, 40 g Muscat wheat, 1 egg, 10 g coarse flour, 20 g corn flakes, 2 dl frying oil, salt, pepper, 5 g parsley, herbs from the garden (beetroot leaf, cabbage leaf, parsley leaf, thyme, lamb lettuce, mint…)

Boil barley with cured meat (previously washed and soaked overnight). Leave to cool when cooked.

182

Dice bacon and briefly fry it on hot pan, add diced zucchini and pumpkin (5 x 5 mm) and gently roast.

Add all ingredients to cold boiled barley, grind the cheese, add salt and pepper, parsley and diced cured meat. If you like, you can add other vegetables or meat and some honey. Mash the remaining pumpkin (with butter and spices). Form little balls, roll them in corn flakes and fry in deep oil.

Soak chickpeas overnight. Boil it and mash it. Season with salt, pepper and a little cream and butter, if preferred.

Place fried “barley- risotto” wheels on the plate, decorate with herbs and finally add reduced wine, red cabbage and honey.

Marko Futivić, Academia chef

Viniculture and Wine Cellar Kocijan Family Kocijan has been engaged in viniculture and winegrowing for more than twenty five years.

Their most famous sort is gewürztraminer and their “Štrigovska zvona” perfectly complements continental food.

They are happy to host you in their tasting hall for 20 persons, subject to prior announcement.

Štrigova 131, Štrigova T +385 40 851 109 F +385 40 851 109 M +385 98 1826 118 vinarstvo1@gmail.com

BOLFAN Gornjaki 56, 49283 Hrašćina, 0997031797, 049 458287,

www.bolfanvinskivrh.hr, 049 458287,

12 - 20, PON,

When Roman soldiers used to return from battles in Th race and Dacia they would stop on the Wine Peak, refresh with some wine and prepare for new war crusades. During windy nights, the legend says, they were visited by fairies and elves who would encourage them with their song.

On the green hills of Croatian Zagorje, in Hraščina, there is restaurant Bolfan, as part of wine cellar. At weekends and on other days of the week upon prior booking, in a very pleasant ambience, you can taste various local specialties made with mainly local ecologically grown

184

bolfan@bolfanvinskivrh.hr, 70;

,

120

70

ingredients. While enjoying the view of the vineyards, you can taste Bolfan wines.

For larger groups (5- 50 persons), upon prior booking, there are blues wine tastings on Fridays. Seminars, team buildings and similar events can also be organized.

There are also five double, rustically appointed rooms available.

If you want to spend an active holiday on the Wine Peak, the hosts are more than happy to organize strolls around the vineyards, climbing to Ivančica and Kalnik or archery on the meadow near the cellar.

VUGLEC BREG

10, 12, 13, 14

Škarićevo 151, 49000 Krapina,

www.vuglec-breg.hr,

049 345015,

80,

049 345032,

7 - 22,

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.

The style is traditional with details such as open fi replace, paintings, antiquities, terrace

186

info@vuglec-breg.hr 80 with straw roof along with kind staff that make the ambiance pleasant and the guests feel at home.

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

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.

Štruklova juha

“Štrukli” Soup For 2 persons: 4 pieces cheese “štrukli” (fresh or frozen), 1 large onion, small bunch of parsley, 1 dl oil, 1 teaspoon red paprika, salt, 2- 3 tablespoons cider vinegar, 1 dl sour cream, “Vegeta” Dice the onion and braise it in oil until golden. Add paprika and fry briefly. Add 2 dl water, parsley and salt and cook for 30 minutes.

When the onion is tender, add about 7 dl of water and bring to boil. Add “štrukli” and cook for 15 minutes over moderate heat. Remove parsley, add vinegar and cream and season some more if necessary.

Suggestion: Instead of onion you may use shallots and parsley from the garden, for an even tastier soup.

187

VILLA MAGDALENA Mirna ulica 1, 49217 Krapinske Toplice, 049 233333, 049 233323,

049 233345,

www.villa-magdalena.net, 10 - 22,

In the centre of Krapinske Toplice, within the exclusive little wellness hotel Villa Magdalena there is the fi rst fi ne 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 dishes. Offer

188

10, 11, 12, 13, 14

35;

info@villa-magdalena.net,

,

9

36

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.

Pačja prsa s umakom od vina, meda i šumskog voća

Duck Breast with Wine, Honey and Forest Fruit Sauce For two persons: 250 g duck breasts, 150 g mixed fresh vegetables; for wine sauce: 3 dl red wine, 1 tbl spoon honey, 100 g forest fruit Clean duck breasts and score them in desired pattern. Place them in a cold pan with skin side down and grill for 6 minutes. Turn them and put them in the oven, previously heated at 190° for another 6 minutes. Remove the breasts from the oven and place on a grate for 2 minutes. Fry diced vegetable in oil and season.

For sauce, reduce wine by 50%, add forest fruit, boil briefly and add honey. Blend with hand mixer and sieve through woven wire sieve.

189

VERGLEC S.S. Kranjčevića 12, 42000 Varaždin, 042 211131,

042 211466,

,

www.verglec.com, 09-23,

90;

Restaurant Verglec, is located in the historic canter of Varaždin. It is only a few meters away from Stančić Sqaure in which there is Sarmage plaque. Stančić Square offers view of the Old Town castle.

After strolling around the city and sightseeing, specialties of restaurant Verglec are worth tasting. It is the fi rst Croatian restaurant with the licence for autochthonous cuisine. Rich gastronomic offer, pleasant ambience and staff willing to meet all your demands, all these

190

info@gastrocom-ugostiteljstvo.com

50

contribute to you time spent well. Special atmosphere is achieved by the sound of organ grinder which makes the guests happy with his traditional instrument.

Capacity of 140 seats in the restaurant and on the terrace is appropriate not only for individual guests but also tourist groups or celebrations like weddings, fi rst communions, confi rmations, baptising, business events etc. Restaurant Verglec is an ideal place for the above.

Goveđi file Patačić s kroketima Beef Fillet Patačić with Croquettes 200 g beef f illet (sirloin), 20 g onion, 20 g bacon, 10 g dried porcini mushrooms, 0.5 dl red wine, 10 g mustard, 20 g potatoes, 10 g coarse flour, 1 egg, 3 dl oil Make two medallions from the fi llet.

Sear them on both sides, in a heated pan, on little oil (to the guest’s preference).

Fry shredded onion in the same oil and add previously blanched mushrooms. Add some stock and simmer.

When the sauce thickens, add red wine, mustard, spices and simmer for the aromas to blend.

Make dough with potatoes, flour and egg and form croquettes. Fry them in deep oil.

191

PALATIN Ul. Braće Radić 1, 42000 Varaždin, 042 398300,

042 398303,

,

11, 13, 14 www.palatin.hr,

restoran@palatin.hr

5,

50;

07:30-23.00,

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

192

30

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 “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 m 2).

“After a successfully closed business deal surprise your business partner with excellent service, unique tastes of autochthonous delicacies and selected wines.

Palatin…complete pleasure!.”

Losos u umaku od gambera s bijelim i zelenim šparogama i mladim kuhanim krumpirom Salmon in Shrimp Sauce with White and Green Asparagus and Boiled Young Potatoes 200 g fresh salmon, 70 g shrimp, 200 g asparagus, 150 g young potatoes Clean the fish and fillet it.

Grill it for 15 minutes over moderate heat. After we boil the asparagus and the potatoes, we make the shrimp sauce. Pour the sauce over salmon and serve.

Hrskavo šumsko voće sa šlagom od bijele čokolade Crunchy Forest Fruits with Whipped Cream Made with White Chocolate 150 g forest fruits (raspberries, blackberries, blueberries), 100 g white chocolate.

80 g crunchy cake bases Wash the fruit. Whip white chocolate and bake crunchy bases. Make layers and serve 193

MAMICA

09, 10, 11, 12, 13, 14

Čakovečka 47, 40305 Pušćine,

www.mamica.com.hr,

040 373434,

25,

040 373435,

08-23, PON, 01.08.-- 15.08.,

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

194

mamica@mamica.com.hr 142;

56

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.

Jastučići sa šparogama i dimljenom šunkom

Pillows with Asparagus and Smoked Ham Dough: 600 g potato, 400 g flour, 2 eggs, salt, butter; f illing: asparagus, smoked ham; sauce: cooking cream, stock, cheeses, salt Blanch asparagus, cut it and mix with chopped smoked ham. Mash the boiled potatoes, add eggs, flour, salt and butter and knead dough. Roll it out and cut circles. Put some filling on each circle and fold it. Cook in boiling water.

For sauce, melt cheeses in stock, add cream and season. Briefly cook pillows in the sauce before serving.

195

MEĐIMURSKI DVORI Vladimira Nazora 22, 40311 Lopatinec, 040 856333,

040 856333,

,

www.medjimurski-dvori.hr, 100,

10-23, PON,

Restaurant Međimurski dvori is located in the heart of Međimurje County, in a picturesque village of Lopatinec, only 6 km from Čakovec.

In harmony with the surrounding nature, it represents an inevitable spot for visitors who are well aware of gastronomic pleasures and also for tourists visiting this region.

In addition to the beauty and charm of the ambience, the greatest asset of the restaurant is its staff who take care of guests with a lot of love and professionalism.

The specialties are based on autochthonous Međimurje recipes prepared with carefully

196

06, 08, 09, 10, 11, 12, 13, 14

165;

info@medjimurski-dvori.hr 140,

selected ingredients.

Elegantly appointed and air conditioned, the restaurant is decorated with valuable antiquities, original paintings of renowned Croatian masters and other details attracting the attention of the visitors.

Terraces are decorated with greenery and floral arrangements.

Immediately upon entering the restaurant the guests are charmed by a little botanical garden, a small Eden- the restaurant’s soul- where a lot of exotic plants live their life in full harmony.

Within the restaurant complex there is also a separate conference hall, ideal for celebrations with about 50 persons, a large hall of 500 m2 for celebrations of 400 persons. There is also an apartment with sauna, a souvenir shop, tourist agency Etno Art Travel, playgrounds with swings, toboggans, trampoline, seesaw, climbing ropes, sandboxes and sports equipment for a

lot of games with other possibilities for all ages.

The newest offer is Etno Art Chef- creative cooking workshop The host say: “After your visit, you will realize that the invitation was necessary just this once since your next visit will be guided by your heart as we welcome you with our heart!”

Teleći odrezak u umaku od vina s karameliziranom mrkvom i ječmena kaša sa svježom paprikom

Veal Steak in Wine Sauce with Caramelized Carrot and Barley with Fresh Peppers 50 g barley, half red pepper, 50 g bacon, 1 onion, “vegeta”, salt, pepper, bay leaf, 200 g veal, 1 onion, 0.3 dl white wine, a little flour, 50 g sugar, 1 carrot Braise onion in butter for 5 minutes and add cut pepper and bacon. When tender, add barley and stock and season to taste.

Slice the meat, add salt and fry the slices in butter. Remove the meat and add onion, about 5 minutes. Sprinkle with some flour, pour some water and wine. Return the meat into the sauce and cook some more.

Melt sugar, add shredded carrot, stir and serve with meat.

197

MALA HIŽA Balogovec 1, 40000 Mačkovec, 040 341101,

040 341776,

www.mala-hiza.hr,

malahiza@gmail.com,

9.30 - 22.00, 25.12. - 25.12.,

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 2016 Mala hiža celebrated 15 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

198

01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14

65;

35

,

25 ,

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, 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.

File smuđa u omotaču od sjemenki, pire od muškatne buće, mladi pirjani kelj s čili papričicom

Zander Fillet in Seed Coat, Muscat Squash Puree, Sautéed Baby Kale with Chili Pepper 200 g zander f illet, 50 g seeds, olive oil, egg, 100 g Muscat squash, 1 tbl spoon sour cream, 50 g butter, salt, pepper, 1 /4 kale, 1 clove garlic, chili pepper Season the fish, coat it with seeds and fry. Boil the squash, mash it and add salt, cream and butter.

Fry garlic in olive oil, add sautéed kale cut in shreds, season, add fresh chili pepper. Serve.

199

PODRAVSKA KLET 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 09, 10, 11, 12, 13, 14 Prvomajska 46a, 48000 Starigrad, 048 634069,

048 225580,

www.podravka.hr, ,

30,

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

200

david.senjan@podravka.hr 80;

50,

the vineyard.

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.

Kraljevski odrezak Royal Steak Two veal steaks, vegeta, slice of prosciutto, baby corn, a little fat, Podravka gravy, pickled button mushrooms Lightly beat two vela slices marinated with vegeta. Put a slice of prosciutto and baby corn on the meat. Roll and secure with a toothpick.

Put some fat in a grill pan and grill the rolls on all sides. Add gravy and some pickled button mushrooms. Our suggestion is to serve meat with Podravka croquettes and grilled vegetables.

Voćna fantazija Fruit Phantasy Shortcrust pastry, cocoa, ginger, cinnamon, candied fruit, forest fruit for decoration, some fresh mint leaves Prepare shortcrust pastry with some cocoa and ginger and cut it with round molds. The cream is of Podravka brand, made of yoghurt and some cinnamon. Bake the pastry and cool the cream. Layer the pieces of pastry with cream and candied fruit, in three layers. The last layer is the cream decorated with some forest fruit and fresh mint.

201

KRALUŠ

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

Zrinski trg 10, 48000 Koprivnica, 048 622302,

048 222052,

www.podravka.hr, ,

8-22,

8-23,

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

202

ivica.kolarec@podravka.hr 80;

60,

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 using the motives from everyday life in Podravina.

Th is 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 m 2 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.

Punjeni ramstek

Stuffed Rump Steak Stuff previously marinated rump steak with a mixture of cottage cheese, chopped button mushrooms and chopped Podravski bacon, seasoned with Vegeta Mediteran spices and a little basil.

Roast the stuffed meat in a grill pan and serve it with some croquettes and boiled vegetables tossed in butter.

Pijane palačinke Drunken Pancakes Add the appropriate quantity of water to Podravka pancake batter and fry the pancakes.

Fill them with sour cherry filling. Caramelize sugar in some butter and add some dark beer (recommended: “Tamni Pan”). Soak the pancakes in the prepared sauce for 30 seconds and serve with decoration of lemons cut in fans and some cherries from the filling.

Instead of oranges, you can use melon or peaches.

203

Organizacija ručkova, večera, cateringa i team building-a po cijeloj Hrvatskoj s partnerima ugostiteljima koji su već 21 godinu 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.

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

www.gastronaut-tours.com gastronaut@gastronaut.hr

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 fish stew with homemade pasta and bread rolls made with pork fat.

There are then many specialties made with freshwater fish- carp, catfish, zander and sturgeon or meat specialties like “kotlovina” (various meats prepared in a special pot), grilled meat and steaks filled with Slavonian ham, cheese, mushrooms, chicken stew and venison in various ways. “Sataraš” (a kind of ratatouille) or “ajvar” (traditional preserve made with peppers and aubergines) are served as side dishes.

For dessert you should try various traditional cakes made with cottage cheese, walnuts or poppy seeds (“gužvara”, “orehnjača”, “makovnjača” and strudels).

We propose to start with a fruit brandy produced by Stanal, which also produces

coupages of local wine sorts.

To accompany cold cuts, fish dishes and white meats we recommend dry graševina, Rhine Riesling or Riesling. Dishes with white meats in sauces go well with chardonnay, sauvignon (Belje, Agricultural company Orahovica), sauvignon, 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 Baranjska kuća, Dvorci Slavonije in Našice, Karaka in Osijek and Vrške in Vukovar. Terasa in Daruvar offers Slavonian and Czech specialties. Kormoran in Bilje is known for specialties prepared with freshwater fish.

205

TERASA

95, 00, 11, 12, 13

Julijev park 8, 43500 Daruvar,

www.daruvarske-toplice.hr,

043 331705, 043 981722801,

043 331954,

,

50,

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

206

terasa@daruvarske-toplice.hr, 08-22,

180;

60

08-23,

of Croatian Tourist Board received for the “Promenade with Restaurant Terasa” in 2004.

With a large dancing floor and garden furniture the restaurant is an attractive venue for organization of weddings, proms, celebrations, birthday parties and other events. The restaurant has been recognized by famous persons from the world of sport, education, management, politics and diplomacy. The restaurants in Daruvarske toplice offer various specialties among which the dishes of Slavonian and Czech cuisine, from

appetizers to desserts. The hosts are particularly proud of: Slavonian Steak, Vineyard Cutlet, Daruvar Platter, Steak Terasa, Rump steak Arcadia and Czech specialties such as dumplings with poppy seeds, dough pillows with jam, braised beef, steamed dumplings, “bramboraky”

(potato fritters), Daruvar soup and Missa Maja.

There are also dishes made of venison (deer, boar, roe) and fish (carp, catfish, zander, trout).

The dishes are accompanied by top quality wines from Daruvar region- graševina, chardonnay and sauvignon.

Punjeni biftek Arcadia

Stuffed Beef Steak Arcadia 180 g sirloin steak, 30 g bacon, 30 g cottage cheese, 1 fresh zucchini, 150 g fresh carrot, pinch of dried sage, 25 g butter, salt, pepper, olive oil Cut the meat in the middle and stuff it with cheese, coat in bacon and fix with a toothpick. Boil carrot in boiling water and add a pinch of sage.

Grill meat for 4 minutes on both sides. Put zucchini near the meat. Blend carrots and serve with meat and zucchini.

Note: sirloin beef should be previously marinated for at least 48 hours.

207

DVORCI SLAVONIJE 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 13, 14 Pejačevićev trg 4, 31500 Našice, 031 613822,

031 613882,

www.hotel-park.hr, ,

6,

08-23,

60;

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

208

ugostiteljstvo@hotel-park.hr 50,

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.

The restaurant offers international and traditional Slavonic dishes relating to the 19th century Pejačević family.

Odrezak Dora Dora Steak Veal escalope, cottage cheese, bacon, “kulen”, flour, oil, ground sweet red paprika, salt Beat the escalope, salt it and stuff with cheese and “kulen”. Roll the stuffed steak and cover it with flour. Fry the meat on all sides in a little oil. Add flour, paprika, broth and boil for 10 minutes. Serve with baked bacon.

Som sa slaninom i tjesteninom u umaku od buče

Catfish with Bacon and Pasta with Pumpkin Sauce Catf ish f illet, butter, bacon, “pappardelle” pasta, pumpkin oil, cooking cream, salt, lemon Cut catfish filled in chunks, salt them and cover with lemon juice. Wrap the fish in bacon and grill. Melt butter in a pan, add cream, pumpkin oil and salt. Cook pasta and mix it with the sauce.

Serve fish on prepared pasta.

209

CLUB WALDINGER Županijska 8, 31000 Osijek, 031 250450, 031 214671,

www.waldinger.hr, 031 250453,

info@waldinger.hr,

07, 08, 09, 10, 11, 12, 13, 14 ,

20,

60;

30

11 - 24, NED, 01.08. - 31.08.,

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 fulfi lment 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.

Smuđ u ovitku od pršuta i kopra na podlozi od pečene palente Zander Rolled in Prosciutto and Dill Served on Baked Polenta 180 g zander, 30 g prosciutto, half lemon, 40 g fresh dill, 50 g polenta, 50 g carrots, celeriac, leek, 2 g salt, 1 g pepper, 1 g butter, 0.1 cooking cream, 0.1 f ish stock Salt the zander fi llet, add pepper and season with lemon juice and dill. Put prosciutto on fish and make a roll. Wrap in baking paper and bake in oven for 15 minutes at 180°.

As a side dish, serve polenta cooked in fish stock.

Pour into molds, cool and then fry in butter. Cut carrots, celeriac, leek julienne style, fry in butter and season. Add fresh dill, salt and pepper to the cream and let it reduce.

210

Your indispensable compass to Croatian gastronomy!

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

KARAKA Kneza Trpimira 16, 31000 Osijek, 031 203400,

031 333101,

14 www.kubo.hr,

,

50,

08 - 24,

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

karakasank@kubo.hr 80;

80,

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.

Zapečeni grah Baked Beans Beans, onion, fresh pepper, fresh tomato, chilli pepper Cook beans. Finely cut pepper and tomato.

Braise onion in hot oil, add pepper, tomato and cooked beans.

Stew for about 15 minutes on moderate heat. Pour the dish into an earthen dish and cover with bacon and chilli peppers.

Bake in bread oven for 15 minutes.

Slavonska čorba

Slavonic Thick Soup (Čorba) 500 g beef, 2 onions, 100 g carrot, 50 g parsley, 50 g celeriac, 100 g potatoes (vegetables are diced); spices: salt, pepper, bay leaf, sweet and hot red pepper Braise the meat in fat. When it changes color, add the onion. Pour some water and use all the spices and herbs. After 10 minutes add celeriac and parsley and cook until half- cooked.

Thickening mixture: heat 2 tablespoons of oil and add 2 tablespoons of flour. Add to soup. Finally, if you prefer, add half a teaspoon of vinegar.

Bon appetite!

213

KORMORAN Podunavlje bb, 31327 Bilje, 031 753099,

031 753099,

www.belje.hr,

98, 00, 01, 03, 04, 08, 09, 10, 12, 13, 14 kormoran@belje.hr,

11-22, NED: 10-22,

Far from the city hustle and close to all the lovers of original Baranja cuisine - restaurant Kormoran is the ideal place for a memorable gastronomic adventure. It is in this empire of good food and even better wine, on the edge of pristine nature of KopaÄ?ki rit, that game, freshwater fish, traditional meat dishes, kulen and sausages spiced with hot red paprika have that authentic taste of Baranja.

214

120;

,

50

12,

Surrounded by chirpy birds, restaurant Kormoran radiates with warmth and heartiness and happily welcomes its guests longing to relax.

Whether you want to bring your business partners for lunch, celebrate your birthday or wedding, take your loved one for dinner or a romantic evening, restaurant Kormoran 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.

Perkelt od kopuna sa Ĺžgancima

Rooster Stew (Perkelt) with Polenta For 4 persons: rooster of 1.1 kg, 400 g onion, 2 cloves garlic, 100 g carrot, 150 g parsley root, 150Â g celeriac, 100 g fresh red pepper, 1 bay leaf, salt, pepper, ground red paprika (sweet and hot); for polenta: 1 dl rooster fat, 200 g coarse corn flour (instant) Debone the rooster and remove its skin. Cut the skin in small pieces. Fry them to get cracklings and fat.

Using the rooster fat fry: onion, garlic, carrot, parsley root, celeriac, red pepper and bay leaf. Blend the mixture and add diced rooster meat. Braise.

Add salt, pepper and ground paprika and continue to braise until the meat is tender.

Polenta: Boil corn flour in 0.6 l of salted water with added rooster fat. Stir for 2 to 8 minutes, depending in the flour. When ready, pour the mixture in a baking pan and sprinkle with cracklings.

Cut polenta in cubes and serve with rooster stew.

215

JOSIĆ Planina 194, 31307 Zmajevac, 031 734410, 031 997365945,

11, 12, 13, 14 www.josic.hr, 031 215494,

restoran.josic@gmail.com, 13 - 23, PON,

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

216

135;

,

80

70

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 ingredients, mostly ecologically grown, in a traditional way, before the guests.

In the restaurant and its wine bar you can try wines from own production that had received numerous awards for quality and design. Wine labels are decorated with pictures of rare and endangered birds for this area.

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.

Divljač na šumarski

Venison “Forrest”- Style For 4 persons: deer or boar meat (thigh), 1 carrot, 50 g celeriac, 100 g onion, 30 g prunes, 10 g cranberries, 1 tablespoon plum jam, 150 g apples, 1 tablespoon tomato puree, pepper, salt, thyme Fry meat cut in big chunks in oil or fat in a deep pan. When roasted on all sides, remove it from the pan and fry vegetables in remaining fat. Return the meat to the pan and add water to cover the meat. Season. Cook for about 2 hours until the meat is tender. Take the meat out and cut it in slices.

Blend the vegetables to make sauce.

Serve with bread dumplings or gnocchi.

217

BARANJSKA KUĆA Kolodvorska 99, 31315 Karanac, 031 720180, 098 652900,

www.baranjska-kuca.com,

11-22, pet, sub 11-01, ned 11-17,

Ethnic restaurant “Baranjska kuća” is a family- run restaurant located in ethno village Karanac, in the heart of Baranja, under the winegrowing hill Banovo brdo.

Along with Baranja specialties such as “fiš paprikaš” (fish stew), “čobanac” (dry beans thick soup), carp on wooden fork and catfish “perkelt” (stew) with homemade noodles, the restaurant also serves some almost forgotten dishes such as

info@baranjska-kuca.com, 150;

,

30

150

snails in sauce with nettle and elder flowers, dry beans cooked in earthen pot.

Every day we bake bread in bread ovens with open fi re.

The restaurant is pet- friendly.

There are two dining rooms with capacity for 60 and 70 persons. In summer the tables are set in the yard where there is also a playground.

STREET OF FORGOTTEN TIME The street has been growing all these years to shine in full splendour for you today. There are seven old barns in which there are pottery, carpentry and loom workshops, barber’s shop and inn “Pod kruškom”.

There is also a mill in which we grind part of our corn flour, there is a smith’s house built in traditional Baranja way- with mud and dry leaves. There is also an ice chamber in which ice from Danube was kept. Above it there is a viewpoint with a view of the entire village of Karanac, Baranjska planina and magnificent vineyards.

218

All workshops are operational and there are people working in them. It is interesting that this street runs parallel to the street that was called “Street of Trades” about 80 years ago.

There were more than 30 different trades in that street, it was there that Geza Borbaš made the fi rst “kulen” (special pork salami with hot red paprika) in 1905. Th is is why “kulen” is considered to be originally from Baranja. The idea behind the Street of Forgotten Time is to show our guests all the trades that have become or are becoming forgotten and to try to bring them back to life.

VRŠKE

10, 11

Parobrodarska 3, 32000 Vukovar, 032 441788, 032 412829,

www.restoran-vrske.hr,

032 412829,

5,

08-22,

Restaurant Vrške is located in Vukovar, on the very bank of Danube. Lovers of fish and Slavonian specialties are fans of this restaurants.

For years, it has been run by the experienced restaurateur Mr. Dragan Mlakić.

The restaurant offers a view of the proud Danube. It is worth visiting for its specific offer, characteristic for areas near rivers. Let us mention just a few dishes: fish pate made with catfish and carp, traditional “fi š paprikaš” with homemade noodles and zander “orly style”. You can finish your meal with something sweet,

220

restoranvrske@gmail.com, 45;

,

45

150

prepared locally in “Delicije” patisserie. These are Slavonian cakes prepared without additives and decorated at the guests’ wishes. All mentioned delicacies are also served during special events or weddings.

During the Evening of Danube Specialties, organized by restaurant Vrške, on the Danube bank, specialties like carp prepared on special wooden fork, fish stew (“paprikaš”) and other from this region were prepared.

A pleasant night was accompanied by music bands and the sounds of Slavonian tamburica.

Šaran na rašljama Carp Prepared on Wooden Fork 1.5 kg carp, 800 g potatoes, 200 g cottage cheese, 50 g sour cream, 10 g onion, 4 g salt, 10 g Vegeta, 10 g red paprika, 1 dl oil, 1 dl olive oil, 30 g butter Clean the fish and butterfly it. Salt it and season with a mixture of paprika and oil. Let it rest for one hour and then fix it on the wooden fork and grill for about two hours.

As a side dish, boil potatoes in their skin, peel them and wrap in aluminium foil previously buttered. Grill them until golden.

Cut grilled potatoes in half and fill with a mixture of cheese, cream and onion. Serve with carp.

Perkelt od soma Catfish Prepared on Wooden Fork 1.5 kg catf ish, 800 g potatoes, 200 g cottage cheese, 50 g sour cream, 10 g onion, 4 g salt, 10 g Vegeta, 10 g red paprika, 1 dl oil, 1 dl olive oil, 30 g butter Clean the fish and butterfly it. Salt it and season with a mixture of paprika and oil. Let it rest for one hour and then fix it on the wooden fork and grill for about two hours.

As a side dish, boil potatoes in their skin, peel them and wrap in aluminium foil previously buttered. Grill them until golden. Cut grilled potatoes in half and fill with a mixture of cheese, cream and onion. Serve with catfish.

221

Everlasting list of “Restaurant Croatica” During 21 years 441 restaurants have been listed in our editions. In the table Everlasting List of Restaurant Croatica 173 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 21th title are marked in red.

In the past 21 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

96

97

98

99

00

01

02

03

04

05

06

4 FERALA, Starigrad Paklenica A.G. MATOŠ KLUB, Zagreb ADRIATIC GRAŠO, Split

07

08

09

10

V V V V V V V

12

13

14

V 8 5

V V V V

V

6

V

4

V V V V

11

V V V V V V V V V V V

ALLEGRO, Čakovec AMFORA, Volosko

11

V

AEROSTEAK, Soboli ALLEGRO, Zagreb

15

V V V V V

4

V V V V

17

V V V V V V V V V V V V V V V V V

AQUACITY, Varaždin

V V V V V

ARLEN, Poreč

6

V

7

V V V V V V V

AS, Zagreb

V V

BABYLON, Novaki Samoborski

V V V V V V V V V V V V

BADI, Lovrečica

V V

V

BALTAZAR, Zagreb

V V

7

V V V

12

V

V V V V V V

8

V V V V V V V

BARBAT, Barbat na Rabu

9

V V V V V V V V

8

BEVANDA, Opatija

V V V V V V V V V V V V V V V V V V V V V

21

BIJELO PLAVI, Osijek

V V V

14

V V V V V V V V V V V

BISER, Pag BITORAJ, Fužine BOBAN, Split

5

V V V V V

V V V V V V V V V V V V V V V V V V 18 18

V V V V V V V V V V V V V V V V V V

BOBAN, Zagreb

V

V V V V V V V

V V V V V V V V V

BODULKA, Šišan

V V V V V V V V V V V V V V V

BONUS, Osijek

V

V V V V 19 8

V V V V V V V

BOROVNIK, Tisno

V V V V V 95

96

97

98

99

00

01

02

03

17

04

05

06

07

08

09

10

11

12

13

14

15

5 V

MANUFACTURE OF TEXTILE EQUIPMENT

We manufacture according to the requested and give dimensions.

We offer a vast range of fabrics from various suppliers including certified fabrics resistant to wear, water, UV rays, fading, all at reasonable prices.

HOSPITALITY EQUIPMENT (shirts for waiters, aprons, shirts for cooks, table cloths, napkins…)

UNIFORMS AND TAILLEURS WORKING CLOTHES FLEECE ITEMS TERRYCLOTH ITEMS CUSHIONS (for chairs, armchairs, deckchairs, swings, benches…)

DECORATIVE CUSHIONS GAZEBOS, CURTAINS BED LINEN SEATS FOR SAILING BOATS COVERS FOR MISCELLANEOUS USE DECORATIVE FABRICS

CONTACT: Ida Šintić +385 95 877 5797 Sanja Šintić +385 95 9119 666 Aranea Art d.o.o.

1.odv. Ivana Mažuranića 5, SAMOBOR araneaart@gmail.com www.aranea-art.com Facebook/AraneaArt 223

95

96

97

98

99

00

01

02

03

04

05

BOTA ŠARE, Mali Ston

06

07

08

V

BOŠKINAC, Novalja

09

10

15

V 4 12 4 9

V V V V V V V V V V V V V V V V 16

CONCA D` ORO, Rijeka

V V

CROATIA TURIST, Ðakovo

V V V

V V

DALMACIJA, Primošten

V V V V V V V V

V V V

V

4

V V V V V V

8

V V

DOMINO, Dramalj

V V V

V

DOPOLAVORO, Ičići

V

V V V V V V

DP, Donji Zvečaj

13 7

V

V V V V

DALMACIJA, Vinkovci

V V V V V V V

V

8 6

V

14

V V V V V V V V

V V V V V V V V V V V V V V 14

DRAGA DI LOVRANA, Lovranska Draga

7

V V V V V V V V V

V V V V V

V V V

DUE FRATELLI, Labin

V

9

V V V V V V V V V

V V V V V V V V V V V V V V V V V V 19

V

DVI MURVE, Poreč

11 7

V V V V V V V

DUJE, Split

17

V V V V V V V V V V V V V V V V V

DVORAC BEŽANEC, Valentinovo

V V V V V V V V V V V V V V

DVORCI SLAVONIJE, Našice

V V V V V V V V V V V V V V

EVERGREEN, Opatija FERAL, Rijeka

14

V V V V V V V V V

COCKTAIL, Sisak

DVA GOLUBA, Zagreb

13 V

V V V V

CLUB WALDINGER, Osijek

DUBRAVKIN PUT, Zagreb

12

V V V V V V V V V V V V

BRUSCHETTA, Zadar

DOMINO, Dubrovnik

11

V V

V V

14 V V V

V

17 4

V

9

V V V V V V V V V

FINE DINING RESTAURANT KAMOV, Rijeka V V V V V V V V V V V V V

15

V V

FOŠA, Zadar

V V V V V V V V

8

FRANKOPAN, Ogulin

V V V V V V V V

8

FURINAC, Rijeka

4

V V V V

GALIJA, Cavtat GARIFUL, Hvar GIANNINO, Rovinj

V V

V

V V V V V V

GIL’S CUISINE & POP LOUNGE, Dubrovnik

5

V V V V

4

V V 14

V V V

4

V V V V

GRADINA, Josipdol

V V V

GRADSKA VIJEĆNICA, Šibenik GRAČANKA KAMANJO, Zagreb

V

V V V V

V

V V

V

GVEROVIĆ ORSAN, Zaton Veliki

V

V

4

V

7

V V

8

V V V

V V V V V V

JOHNSON, Mošćenička Draga

V V V V V V

JOSIĆ, Zmajevac

V V V V V 95

96

97

98

99

00

01

02

03

13 5

V

V V

V V V

JADRAN, Zagreb

V V V V V V V V V

V

04

05

06

07

08

09

10

11

12

13

14

15

6 5 V

air-o-system the best cook&chill solution in the market Share more of our thinking at www.electrolux.com/professional

air-o-system inaugurates a new era ensuring a simple and intuitive way of cooking in every kind of professional kitchen.

The integrated system, oven and blast chiller, represents the ideal solution for achieving excellent cooking results.

95

96

97

98

99

00

01

02

03

04

05

06

07

08

09

KADENA, Split KAPETANOVA KUĆA, Mali Ston

11

V V V V

KAŠTIL SLANICA, Omiš

V

KLAS, Koprivnica

V V V

V V V V V

KLUB MAKSIMIR, Zagreb

V

KOD MIJE, Lokva

V V V V V

15

V

V V

14

4

6

V V

V V

V V V V V V V

13

V

V V

9

V

6 V V V V V V V V

V

V V V

V V V V V V V V V V V V

V

V

V

15

11

V

V V

V V V V

12

V V V V V V V

15

V V V

V

KRUNA, Nova Gradiška

V V V

4

V

KUKURIKU, Kastav

V V V V V V V V V V V V V V V V V

17

KVARNER, Lovran

V V V V

6

LA PERLA, Rovinj

V

V

V

4

V V V

LAURUS, Opatija

V V V V V V V

LIČKA KUĆA, Rastovača

V V

V V

7 V V

8

V V

LOVAČKI DOM MULJAVA, Vojnić

5

V V V V V

V V V V V V V V V V V V V V V V V V V 19 4

V V V V

MALA HIŽA, Mačkovec

V V V V V V V V V V V V V V V

15

V V V V V V V

7

V V V V V V V V

9

V V V V V V V V V V V V V V V V V V V V V

21

MAMICA, Pušćine MEĐIMURSKI DVORI, Lopatinec

V

MIRNI KUTAK, Otočac

V

MON AMI, Velika Gorica MOSLAVINA, Crikvenica

9

V V V V V V V V V

LEUT, Zagreb

MILAN, Pula

4

V V V V

LE MANDRAĆ, Volosko

LOVAČKI ROG, Osijek

V V V V

V V V V V V V

V V V V V

V V V

V

8 13

V V V V V V V V V V V V V

13

V

5

MUNICIPIUM, Rijeka MURTER, Zagreb

V V V V

4

V V V V

NACIONALNI RESTORAN, Bizovac

V

NADA, Vrbnik

V V V V V V V V V V V V V V V V V V V V V

21

NAJADE, Lovran

V V V V V V V V V V V V V V V V V V

18

NAUTIKA, Dubrovnik

V V V V V V V V V V V V V V V V V V V V V

21

8

V V V V V V V

NIKO, Zadar

V 95

96

97

98

99

ST

4 V V

V V V V V V V

LOVAČKI ROG, Karlovac

A

5

V

V V

KORMORAN, Bilje KRALUŠ, Koprivnica

13

V V V V V

KOMIŽA, Komiža KONAVOSKI DVORI, Gruda

12 V

V V V V V V V V V V V V V V V V V V 19

V

KATARINA, Čakovec

KONOBA - RIBARSKO SELO, Malinska

10 V

00

01

02

V 03

04

05

06

V V V V V V V V V

11

07

V

08

09

10

11

12

13

14

15

KI hi

INOVATIVNA I ODRŽIVA RJEŠENJA ZA ČISTU KUHINJU

APEX

TM

i SOLID NIAGARA novi pristup pranju posuda

n Sredstva u krutom obliku, bez proljevanja, lako za rukovanje, do 4,5kg n Kontrola troškova pranja i praćenje odstupanja procesa pranja dozirnom opremom STROJNO PRANJE APEX I SOLID

RUČNO PRANJE SOLID NIAGARA

KITCHENPRO sigurno održavanje higijenskih standarda u kuhinji

NEXA higijena ruku

n Visoki koncentrati zatvoreni u vrećicama n Doziranje radne otopine dozirnim

n Sapun u hermetički zatvorenoj ambalaži koja se u potpunosti prazni

uredajem u dozirne boce s tiskanim nazivima n Potpuna higijena kuhinje u skladu s HACCP-om

n Elegantni zidni držači s protukapnim sustavom n Dezinfekcija ruku bez triklozana

OSOBNO PRUŽENA USLUGA Tijekom redovitih servisnih posjeta Ecolabovi prodajno-servisni predstavnici s vašim djelatnicima kontroliraju procese održavanja higijene: n Provjere, zapažanja, preporuke i radnje obavljene na kritičnim točkama n Obuka na licu mjesta radi rješavanja problema n Izvješća o servisnoj posjeti n Sažetak svih izvješća za odredeni vremenski period

227

95 NK TRNJE, Zagreb

96

97

98

99

00

01

02

03

04

06

07

08

09

10

V

V V

NOŠTROMO, Split

V

13

14

15

4

V V V V V V V V V V V V V V V V V V V V V V

V V V

PEPENERO, Novigrad PET BUNARA, Zadar

V V V

PLAVI PODRUM, Volosko

V

4

5

V V V V V

V

21

12

V V V V V V V V V V V V

PLAVI PODRUM, Osijek

V 5

V V V V

PAVILJON, Zagreb

V

4 7

V V V V V

V V V V V V V V V V V V V V V V V V V 19 5

V V V V V

PODRAVSKA KLET, Starigrad

V V V V V V V 19

V V V V V V V V V V V V

PORTO ROSSO, Skrivena Luka PREŠA, Tkalci

12

V

PALATIN, Varaždin

PLITVIČKA KUĆA ZAGREB, Zagreb

11

5

NOSTROMO, Rabac

OKRUGLJAK, Zagreb

05

V V V V V

V V V V V

V V V

5

V

PRIMOŠTEN, Zagreb

4

V V V V

PRINCIPOVAC, Ilok

4

V V V V

PRI STAROJ VURI, Samobor

V V V V V V V V V

11

V V

RAGUSA 2, Dubrovnik

V V V

RAJNA, Starigrad Paklenica

4

V

5

V

4

V V V V

RIBNJAK, Breznica Našička

V V V V V V V

7

RIVICA, Njivice

V V V V V V V V V V V V V V V V V V V V V

21

V V V V V V V V V V V V V

13

RONJGI, Viškovo ROYAL, Varaždin SABLJACI, Ogulin

5

V V V V V V

4

V V V

SANTA LUCIA, Cres

V V V V V V

SAVUS, Slavonski Brod

V V V

SCALETTA, Pula

V V V V

SCHÕN BLICK, Vetovo

V

5

V

5 6

V V V V V V

SLAVONSKI RESTORAN, Slavonski Brod

4

V V V V

SRAKOVČIĆ, Karlovac

V V V V V V V V V V V V V V V V V

17

V V V V

4

STANCIJA KOVAČIĆI, Rukavac STARI FIJAKER 9, Zagreb STARI PUNTIJAR, Zagreb

4

V

V V V V

SLAVONSKA KUĆA, Osijek

6

V V V V

7

V V V V V V V V V V V V V V V V V V V V V

21

V

V

V

SV. NIKOLA, Poreč

V V V V V V

TAKENOKO, Zagreb

V V

TAVERNA ADMIRAL, Opatija

V V

11

V V V V V V V V V

4

V V V V 95

96

97

98

99 00

8

01

02

03

04

05

06

07

08

09

10

11

12

13

14

15

V

Kolekcija vina za svaku melodiju

OPG Florijanović Ivica Srednja 3, Potok 44317 Popovača M + 385 98 130 4111 ivicaflorijanovic@yahoo.com

www.bermetfilipec.hr

Stražnička 1a 10430 Samobor T.+385 1 33 64 835 bermet@bermetfilipec.hr

95 TAVERNA RUSTICA, Dubrovnik

96

97

98

V

TERASA, Daruvar

V

TOPLE, Tribunj

V

99

00

01

02

03

V

04

05

V

06

07

08

09

V V V

11

12

13

14

15

V V V

V

4

V V V V V V

V

TROŠT, Vrsar

4

V

V V V V V V V V V V V

TURIST, Varaždin

V

V V V V V V V

UZORITA, Šibenik

V V V V

VALSABBION, Pula

V

5

V

15

V V V V V V V V V V V V V V V V V V

VARAŽDINBREG, Varaždin Breg

V

VICTORIA, Dubrovnik

V V V V V V V V

11 11

V V

VARAŽDIN, Varaždin

4

V

13

V V V V V V V V V V V V

VILA KOSTRENA, Kostrena

6 5

V

TRATTORIA RUSTICA, Čakovec

V 4

V

V

TOPLICA, Topusko

8 5

V V V V V

VILLA ANNETTE, Rabac VILLA ARISTON, Opatija

10

V V V V V

6

V V

12

V V V V V V

6

VILLA NERETVA, Metković

V V V V V V V V V V V V V V V V V V V V V

21

VILLA ZELENJAK-VENTEK, Risvica

V

13

V V V V V V V V V V

V

VILLA MAGDALENA, Krapinske Toplice

V

VODNJANKA, Vodnjan

V V V V

V V V V V V V

V V V V V V V V V V V V V V V 16

V

VUGLEC BREG, Krapina ZABOKY, Zabok

V V

ZDJELAREVIĆ, Brodski Stupnik V V V

V

9

V V V V V V

V

7

V

5

V V V V V

ZELENI PAPAR, Samobor

V V

ZIGANTE, Livade ZINFANDEL S, Zagreb

5 6

V V V V

ZELEN DVOR, Zagreb-Susedgrad ZELENGAJ, Opatija

V V V V

V V V V V

4

V V

V V V V V V V V V V V V V V V V V V V

V

V V V V

12 12

ZLATNA GUSKA, Varaždin

V V V V V V

6

ZLATNA RIBICA, Poreč

V V V V V V

6

ZLATNA RIBICA, Šibenik-Brodarica

V V V V V V V V V V V V V V V V V V V V V

ZLATNE GORICE, Gornji Kneginec

V V V V V V V

ZLATNE ŠKOLJKE, Skradin ZLATNI ZALAZ, Supetarska Draga ČAPORICE, Trilj ŠTAGELJ, Starigrad

8

V

V V V V V V V V V V V V V

V

ŠUMICA, Split

V V

V

V V V V

9

V

V V V V

5

V V V V V V V V

8

ŽGANJER, Karlovac

7

V V V V V V V

ŽGANJER, Ozalj

12 9

V V V V V V V V V

21

V V V V V V V V V V V V V V V V V V V 19 95

96

97

98

99

00

01

02

03

04

05

06

07

08

09

10

11

12

13

14

15

V

„Ima prekrasan okus aromatičnog bilja i svježe pokošene trave; prilikom kušanja usta i nos ispunjava vrlo ugodnim okusom i mirisom. Preporučam kušati uz šnitu finog bijelog kruha, lagano prepečnog, sjedeći među stablima maslina i pogledom daleko prema horizontu.“ ~ Tiziano Cacciani

NOVO NA TRŽIŠTU Zvijezda Ekstra djevičansko maslinovo ulje Limited Edition kupite najbolje ulje iz domaćih maslinika

Organic breeding and processing of horse meat.

Kapele SI 49 ES Jereslavec 13, 8258 Kapele, Slovenija ivomaricevic@gmail.com + 385 98 1847773

Pjenušac 1288 Chardonnay Muškat žuti Pinot bijeli

Vinodolska žlahtina Chardonnay Morčić / Frankovka / Cabernet sauvignon

Nagrađena vina -zlatne medalje Vinarije Pavlomir: Vinodolska žlahtina, Chardonnay, Muškat žuti i Cabernet sauvignon Pavlomir d.o.o. Novljansko polje bb. 51250 Novi Vinodolski T. 00385 51 248 033 | F. 00385 51 248 031 | T. 00385 51 248 296 | M. 00385 98 443 439 miroslav.palinkas@gmail.com | www.vinarija-pavlomir.hr

“Whisper of a shell”

is an interactive multisensory installation created exclusively for the City of Krk Tourist Board’s TIC with the aim of promoting the natural beauties and particularities of the Krk area as a tourist destination. It is about a creative, highly technological solution that is directly connected with the growing trend of sensorial tourism that is based on the idea of providing an unforgettable experience.

Providing the possibility for visitors to experience space as a re-created archetypal image in which the fiction and real environment are mixed, the installation in its preliminary sense goes even deeper, dealing with the problems of the relationship between man and nature; the disappearing shells symbolising the purity of the sea; with the sound and scents of nature that is rare or no longer possible to feel in its authenticity.

The installation „Whisper of a shell“ represents an important innovation of Croatian tourism, both when taking into consideration new models of tourism promotion and in using the creative industry’s potential. From Krk tourism’s perspective, it is a targeted, distinctive and unique messages to guests „to dream well in Krk“, deriving from sincere motifs which provide guests with the complete experience of our beautiful Krk.

City of Krk Tourist Board Vela placa 1/1, Krk · tel. +385 (0)51 221 414 · tz@tz-krk.hr · www.tz-krk.hr

Grand Gourmet FESTIVAL I MEĐUNARODNO NATJECANJE KONOBARA, BARISTA, BARMENA I RESTORANA 8. - 11.11.2016.

MAKARSKA

XII. MEĐUNARODNI KULINARSKI FESTIVAL natjecanje profesionalnih kuhara, slastičara i turističko - ugostiteljskih škola

6. - 9.4.2017.

SUPETAR • OTOK BRAČ

Šefovi kuhinja mediteranskih i europskih regija www.skmer.hr • info@skmer.hr +385 99 319 89 61

Želimo vam ugodno blagovanje i druženje u restoranima naših članova,

Udruga hrvatskih restoratera

foto: Rino Gropuzzo

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

ENOGASTRONOMSKA EDUKACIJA

ENOGASTRONOMSKA EDUKACIJA

PROMOCIJA I PRODAJA VINA

PROMOCIJA I PRODAJAOPREMA VINAZA VINOGRADARSTVO I PODRUMARSTVO

OPREMA ZA VINOGRADARSTVO WEBshop OPREME WEBshop VINA I PODRUMARSTVO 4 OSIJEK CROATIA WEBshop OPREME damir@all4wine.hr WEBshop VINA all

wine

091 4500 205

Ured Opatija: pri UHR, Maršala Tita 88/2 tel/fax +385 (0)51 718 919, 718 920 Janka Polića Kamova 37a, 51000 Rijeka tel. +385 (0)51 291 592 abisal@absal.hr www.gastronaut.hr www.facebook.com/gastronaut.hr

selection and edition of the 100 Leading Croatian Restaurants

Club Gastronaut round tables, educations, meetings, tastings

www.gastronaut.hr|m.gastronaut.hr more than 5.300 restaurants, more than 1.700 recipes, gastronomy news and weekly column

Gastronaut tours consulting and organization of gastronomic events and trips

www.foodrose.com - Food Rose

RUŽA JELA

geographical representation of food component origins

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:

PRIMORSKO GORANSKA ŽUPANIJA

PRIMORJE-GORSKI KOTAR COUNTY

RIJEKA TOURIST BOARD TURISTIČKA ZAJEDNICA GRADA RIJEKE

Diversity is beautiful

List of sponsors All4wine

restaurants equipment

236

Aranea Art

manufacture of textile equipment

223

Arman F.

wine production

51

Boso

organic breeding of capons

219

Brist

olive oil

19

Bumbar

hotels and restaurants equipment

225 167

Cattunar

wine production

Coslovich

wine production

51

Damjanić

wine production

45

Darna

liquer production

167

Degrassi

wine production

165

Deklić

wine production

17

Dukat President

cheese production and import

178

Dukat Sirela

cheese production and import

152

Ecolab

hotels and restaurants equipment

227

Electrolux

restaurants equipment

225

Filipec

wine production

229 229

Florijanović

wine production

Gligora

cheese production

77

Healthy meal standard

healthy meal standard

236

Kocijan

wine production

183

Kotanyi

spices

185

Legovina

wine production

47

Matić

wine production

41 121

Matuško

wine production

Milena

dried cod production

45

Nimcro

liquer production

165 232

Pavlomir

wine production

PGŽ

Primorje-Gorski Kotar County

35

Plenković

wine production

121

Pz Gospoja

wine production

10

Pz Kuna

wine production

74

Pz Svirče

wine production

85

Rossi

wine production

19

Sirk

wine production

93

Sirotić

wine production

39 234

SKMER

Association of Chefs from Mediterranean and European Regions

Sladić

wine production

93

Šoštar

wine production

137

Torkul

olive oil

123

Trdenić

wine production

219

Tri ze

organic breeding and processing of horse meat

232

Tz Krk

tourist board

233 119

Tz Lastovo

tourist board

Tz Splitsko-Dalmatinske

tourist board

74

UHR

Association of Croatian Restaurateurs

235 126

Vinarty

wine production

Visintin&Vinoteka Barolo

wine production

39

Zigante

wine production

163

Zvijezda

olive oil

231

239

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 Siniša Križanac Miljenko Magdić Bože Mimica Translation to English Prijevodi Jardas Press AKD, Zagreb © All Rights Reserved Abisal, June, 2016.

21

YEARS

100

www.gastronaut.hr

2 0 1 5

978-953-7507-11-4

9 789537 507114

June, 2016.

Price: 80 kn

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

100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES - 2016/17

SINCE 1995.

100 Leading

Croatian Restaurants and Their Specialties

21th Edition 2016/17