100 Leading Croatian Restaurantes and Their Specialities - guide fo 2021/2022

∙

978-953-7507-21-3

& THEIR SPECIALTIES

°

as

26 th edit ion 2 0 21 /22

nau tro t

August, 2021. | Price: 75 kn

CROATIAN RESTAURANTS

°°°°° °°°°

20

20

resta

10 0

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

LEADING

° °° °°°° °°°

A TIC

ant CROA ur

100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES - 2021/22

www.gastronaut.hr

100

20

21

resta

A TIC

ant CROA ur

10 0

∙

selection and edition of the 100 Leading Croatian Restaurants

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

Club Gastronaut round tables, educations, meetings, tastings

tours gastronaut

Gastronaut tours consulting and organization of gastronomic events and trips

www.

astronaut.hr

more than 5400 restaurants, more than 2000 recipes, gastronomy news and weekly column

RUŽA JELA

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

Janka Polića Kamova 37a 51000 Rijeka

THE GASTRONAUT LIBRARY 100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES

Abisal Ltd. Rijeka gastronaut@gastronaut.hr www.gastronaut.hr www.facebook.com/gastronaut.hr c/o UHR-u - M. Tita 88/II, OPATIJA Janka Polić Kamova 37 A, RIJEKA phone: +385 (0)51 718 919 fax: +385 (0)51 718 920 Projects: 100 Leading Croatian Restaurants - in partnership with Association of Croatian Restaurateurs (UHR) Club Gastronaut www.gastronaut.hr Gastronaut Education abisal - community of living beings in the sea depth Cataloguing-in-Publication data available in the Online Catalogue of the National and University Library in Zagreb under CIP record 001109547 | ISBN 978-953-7507-21-3 2

100 LEADING

CROATIAN RESTAURANTS

& THEIR SPECIALTIES

as

°°°°° °°°°

26 th edit ion 2 0 21 /22

nau tro t

°

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TABLE OF CONTENTS INTRODUCTION ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 9 ISTRIA AND KVARNER

11

PERGOLA, ZAMBRATIJA ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 12 Sea Flower ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 12 BADI , Lovrečica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 14 Shrimps and Pumpkin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 14 SAN ROCCO , Brtonigla~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 16 Marinated Flounder Fillet with Chives Mayonnaise ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 17 TROŠT , Vrsar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 18 SV. NIKOLA , Poreč~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 20 Fish Fillet „Sv. Nikola” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 20 SPINNAKER , Poreč~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 22 Mullet confit, carrot and mint ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 23 Mint and mullet~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 23 DREAM , Rovinj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 24 Beefsteak Chef’s Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 25 Pavlova Cake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 25 GIANNINO , Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 26 Marinated fish delicacies~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 27 BODULKA , Šišan~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lobster on Avocado Salad~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Black Ravioli with Peas~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Caramelized Onion on Cream of Goat Cheese~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Roasted Woodcocks in Pancetta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

28 29 29 29 29

EPULON , Pula ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Fuži” with Truffles ~ ~ ~ ~ ~ ~ ~ ~ ~ Gnocchi with Smoked Curd Cheese ~ Black Risotto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

30 30 31 31

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VODNJANKA , Vodnjan~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 32 Ravioloni ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 33 DRAGA DI LOVRANA , Lovranska Draga ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 34 ZIJAVICA , Mošćenička Draga ~ ~ ~ ~ Sea Bass, Cabbage, Celeriac ~ ~ ~ Octopus, Hake, Garlic ~ ~ ~ ~ ~ ~ Frangipane ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Octopus, Potato, Salsa ~ ~ ~ ~ ~ ~

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GANEUM , Lovran ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Carpaccio with marinated vegetables and raspberry pearls~ Flank steak with estragon and horseradish sauce ~ ~ ~ ~ ~ ~ ~ Octopus on white bean hummus ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Suckling pig shank with potato and chickpea cream ~ ~ ~ ~ ~

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36 37 37 37 37

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~~~~~~~~~~~~~~~~~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

38 39 39 39 39

VILLA ARISTON , Opatija~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 40 Seabass on potato and gorgonzola foam~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 41 YACHT CLUB , Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 42 Yacht Club Skewers on a Bed of Rice~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 43 BEVANDA , Opatija~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 44 PLAVI PODRUM , Volosko~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 46 Scampi “Nude”- Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 47 OSTARIA VERANDA , Volosko~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 48 Grilled marinated octopus tentacle ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 49 Fillet of white fish, zucchini fritters, roasted fennel, smoked cauliflower cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 49 NAVIS , Opatija~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 50 4

STANCIJA KOVAČIĆI , Rukavac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 52 OŠTARIJA FORTICA , Kastav ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 54 “Boškarin” Beef Cheeks ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 55 JIST , Viškovo~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 56 D`ORO , Rijeka ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 58 MOLO LONGO , Rijeka~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 60 Breaded Monkfish on Spicy Risotto with Shrimps and Grilled Kale ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 61 DOMINO , Dramalj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 62 John Dory in “Žlahtina” Wine and Truffle Sauce~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 63 DIDA , Crikvenica~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 64 RIVICA , Njivice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 66 Scampi Soup ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67 Marine passions: raw seafood, fish, crabs, mussels ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67 MARINA , Punat ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 68 Sea Bass in Paper Bag~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 69 VINOTEL GOSPOJA , Vrbnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 70 Krk Lamb Knuckle~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 71 ARTATORE , Mali Lošinj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 72 Drunken Kvarner Scampi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 73 Chocolate cake with fresh figs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 73 VELI ŽAL , Mali Lošinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 74 BARBAT , Barbat na Rabu~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 76 Adriatic Phantasy~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 77 Lamb “štufad” Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 77 DALMATIA 79 BRUSCHETTA , Zadar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 80 Monkfish with Green Beans and Cherry Tomatoes “Bruschetta” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 80 FOŠA , Zadar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 82 Local Scampi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 83 NIKO , Zadar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 84 2 RIBARA , Zadar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 86 Fish Fritto with Crunchy Vegetables ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 87 BOBA , Murter ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 88 BOROVNIK , Tisno ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 90 Lamb Chops with Sautéed Potatoes and Green Beans~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 91 MARINA KORNATI , Biograd na moru~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 92 Carpaccio of Tuna Marinated in Citrus Juice~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 93 BONACA , Skradin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 94 Mixed Buzzara of Prukljan Shrimp (škriljun), Scampi and Mussels from Prukljan Lake~ ~ ~ ~ ~ ~ ~ ~ 95 KRKA BELVEDERE , Skradin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 96 Lamb Chops with Asparagus Frittata~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 97 MARIO , Rogoznica~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 98 Homemade Noodles with Shrimp and Truffle~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 99 VINKO , Konjevrate ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 100 Lamb Tripe ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 101 PELEGRINI , Šibenik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 102 ZLATNA RIBICA , Šibenik-Brodarica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 104 Tuna Tartare ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 105 ADRIATIC , Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 106 Adriatic Beefsteak ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 107 KADENA , Split~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 108 Wheat with Smoked Seafood~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 109 5

ZOI , Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 110 Lamb Carpaccio~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 111 GARIFUL , Hvar~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 112 KAŠTIL SLANICA , Omiš~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 114 Fish in Paper Bag ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 115 KNEZ, OMIŠ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 116 Black Ravioli Filled with Shrimp and Curd Cheese in Prosciutto and Truffle Sauce~ ~ ~ ~ ~ ~ ~ ~ ~ 117 KOPAČINA , Donji Humac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 118 Brač “Vitalac” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 119 PORTO ROSSO , Skrivena Luka~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 120 Monkfish Skewers with Bacon ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 121 VILLA NERETVA , Metković~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 122 KAPETANOVA KUĆA , Mali Ston~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 124 Cream of White Fish ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 125 STARI KAPETAN , Orebić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 126 Chef’s Tuna ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 127 DUBROVNIK , Dubrovnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 128 PANTARUL , Dubrovnik~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 130 Quiche with Goat Cheese and Sundried Tomatoes~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 131 NAUTIKA , Dubrovnik~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 132 Lobster Tail~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 132 GORSKI KOTAR, LIKA, KARLOVAC AND SURROUNDINGS, MOSLAVINA

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LIČKA KUĆA , Rastovača~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 136 Lamb Chops in Crust ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 137 MIRJANA & RASTOKE , Donji Nikšić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 138 Homemade Apple Strudel in Vanilla Sauce with Sour Cherry Topping~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 138 FRANKOPAN , Ogulin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 140 Suet Biscuits ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 141 GRADINA , Josipdol ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 142 T-bone~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 143 LOVAČKI DOM MULJAVA , Vojnić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 144 Deer Steak in Wine Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 145 DP , Donji Zvečaj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 146 Ribs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 147 Burrito ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 147 LOVAČKI ROG , Karlovac~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 148 Forest Beefsteak ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 149 ŽGANJER , Ozalj~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 150 Katarina Zrinski's Cake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 151 Strudel ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 151 COCKTAIL , Sisak~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 152 Beef Muscle Steamed for 10 Hours with Potato Foam~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 153 STRUG , Plesmo ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 154 “Trganci” Pasta with Sour Cream and Fried Bacon ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 155 KOD BAKE , Garešnica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 156 ZAGREB AND SURROUNDING AREA

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KARLO , Plešivica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 160 Cream of Bear Garlic~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 160 MON AMI , Velika Gorica~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 162 Shark in White Wine Sauce with Fine Herbs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 162 DUBRAVKIN PUT , Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 164 Black Risotto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 164 6

MUZEJ , Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 166 Marinated Veal French Rack Cooked in KOPA GRILL ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 166 NOEL , Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 168 STARI PUNTIJAR , Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 170 Filled Prunes in Bacon King Bela Style~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 171 TEKKA , Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tori teriyaki~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Sushi & sashimi~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tori teriyaki~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Sushi & sashimi~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

172 172 172 172 172

VINODOL , Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 174 POTKOVA , Zagreb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 176 Beef Cheeks in Port~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 177 ZELEN DVOR , Zagreb-Susedgrad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 178 “Šufigane” (Stewed) Squid ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 179 ZINFANDEL’S , Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 180 ZAGORJE, MEĐIMURJE, PODRAVINA

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VILLA ZELENJAK-VENTEK , Risvica~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 184 Locally Grown Duck on Rocket Salad Bed ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 185 VILLA MAGDALENA , Krapinske Toplice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 186 Duck leg confit ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 187 ACADEMIA , Marija Bistrica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 188 Octopus with Potatoes ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 189 MEĐIMURSKI DVORI , Lopatinec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 190 Pork Fillet filled with Prunes with Homemade Fresh Cheese and Cabbage Croquettes~ ~ ~ ~ ~ ~ ~ 191 MALA HIŽA , Mačkovec~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 192 Fried Summer Rolls~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 193 TERBOTZ , Štrigova ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 194 Rack of suckling pig, mashed pumpkin and sauteed brussels sprouts with bacon ~ ~ ~ ~ ~ ~ ~ ~ ~ 195 BEDEM , Varaždin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 196 PALATIN , Varaždin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 198 BERNARDA , Varaždinske Toplice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 200 Foie gras terrine with blueberry jelly, homemade brioche ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 201 SLAVONIA AND BARANJA

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TERASA , Daruvar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 204 T-bone steak, boiled and grilled ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 205 ZLATNI LUG , Donji Emovci ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 206 Fillet fra Luka~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 207 SCHŐN BLICK , Vetovo~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 208 Zander Orly~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 209 WALDINGER , Osijek ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 210 CRNA SVINJA , Čepin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 212 CITADELA , Vardarac~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 214 Fish Stew (“Fiš paprikas”) in Iron Pan Cooked on Open Fire ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 215 BARANJSKA KUĆA , Karanac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 216 JOSIĆ , Zmajevac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 218 Black Slavonian Pig Steak in Saffron Sauce with Sautéed Vegetables~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 219 DUNAV , Ilok ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 220 EVERLASTING LIST OF “RESTAURANT CROATICA”~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 222 LIST OF ADVERTISERS ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 231 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

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

acceptable cards

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

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Dear readers, We are proud to present the 26th edition of the Restaurant Croatica book: „100 Leading Croatian Restaurants- and Their Recipes”. This project is the oldest national brand of quality assessment in Croatian hospitality industry. We started the project in the far 1995 in cooperation with Croatian Economic Forum. Today, the QR code from the sticker of Restaurant Croatica links leading Croatian restaurants to the online edition of the book.

In our selection we covered more than 2,400 restaurants in Croatia. Voting was made possible on the largest portal for promotion of gastronomy in Croatia, w w w.gastronaut.hr where you can find more than 5,600 different objects offering food and beverages, more than 1,900 recipes, gastronomy news and topics. There are more than 360,000 searches recorded on this portal every year. Voting was done by guests and restaurateurs. The final list was determined by the Honourable Committee of the project, making sure that the recommended restaurants were voted both by the guests and the restaurateurs, that they meet different requirements of modern guests (card payments, WiFi...), are open all year round and are worthy of recommendation in this book- guide.

Project „100 Leading Croatian Restaurants" is proud of the cooperation with the Association of Restaurateurs of Croatia, Association of Chefs of Mediterranean and European Regions and associations of touristic journalists. Club Gastronaut was born from this idea with more than 120 thematic gastronomic events organized during the two decades. Destinations that hosted the events and Gastronaut educations were presented through gastronomy in cooperation with hospitality operators.

We hope this book will contribute to many experiences worth remembering and to pleasant moments in our leading restaurants.

Leader of project 100 Leading Croatian Restaurants: Karin Mimica, MA

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Romantic Medi terranean ROVIGNO

ROVINJ

e-mail: info@rovinj-tourism.hr www.rovinj-tourism.hr

Istria and Kvarner Specialties based on ingredients from the sea and dishes prepared following old recipes with a strong presence of local aromatic herbs are the main features of this cuisine covering a number of gastronomic sub regions. Istrian prosciutto, Grobnik cheese, truffle cheese (Mljekara Latus, Karlić truffles), salted sardines, marinades, cod fish spread (Milena), snails, Istrian pesto (made with bacon and garlic) and seafood salad are just some of the cold starters that must be tried. Warm appetizers usually include various risottos and pastas with seafood, minestrone with corn from the cob (“bobići”), “jota” (traditional dish made with dried beans and sour cabbage) or frittata with truffles, rocket salad or wild asparagus.

Fresh sea fish (Royal Adriatic), Kvarner scampi prepared in many ways and mussels from Limski kanal are some of the specialties that attract tourists during the weekends. Specialties in Istria hinterland and Kvarner islands include smoked pork sirloin and sausages with sour cabbage, “fuži” (pasta), “šurlice” (homemade pasta) and gnocchi with venison stew, hare made in the pot and lamb prepared under the iron bell (“peka”). Lamb from the island is particularly praised because the animals graze in perfect ecological circumstances. For dessert, there are “kroštule” and “fritule” (both prepared with different types of dough and fried in deep oil), dried figs and chestnut cakes. Chestnuts from Lovran (“maruni”), wild asparagus and truffles from Motovun forest (Karlić truffles) are the ingredients to which special gastro days are dedicated in their season. During the gastronomic events Krk food fest – Tastes of Spring (May), you can enjoy the best traditional and seasonal dishes in about 20 restaurants of the island of Krk. Local salads include lamb’s lettuce, rocket salad and radicchio. Fresh marjoram, basil, sage, lemon balm, thyme, rosemary and laurel are added to the dishes. Fish is always accompanied by olive oil, usually from Istria (Oleum Maris and Rovinjola) or the island of Krk. Dopo dropo in Istria produces grape seed oil.

For aperitif, we recommend sparkling

wine Cattunar made of malvasia and Momjan moscato following the Charmat method, sparkling wine (Winery Pavlomir, PZ Gospoja) or traditional Istrian brandy “biska” (Rossi). Dishes prepared with white fish and white meats are usually accompanied by Malvasia (Degrassi, Damjanić, Deklić, Cattunar, Sirotić, Matić, Marijan Arman, Rossi), Malvasia Reserve matured in wood in Winery Visintin, Sauvignon (Valenta), Vrbnik Žlahtina, especially with lamb (PZ Gospoja, Pavlomir, PZ Vrbnik) and Chardonnay (Degrassi, Pavlomir). With dark meats and oily fish the most popular are Teran (Terre Rosse – Degrassi, Valenta), Borgona (Damjanić), Refosco (Degrassi), Merlot (Cattunar, Damjanić), Cabernet Franc (Legovina) and Cabernet Sauvignon (Cattunar, Degrassi, Pavlomir). Desserts are accompanied by Muškat bijeli (Valenta).

Good digestives are some of Darna liqueurs which were awarded some world awards.

Exclusive restaurants with top quality offer are San Rocco in Brtonigla, Bevanda (fish) and Navis in Opatija, Plavi podrum (fish, creative cooking) in Volosko and Vinotel Gospoja in Vrbnik. Top creative specialties are also offered in restaurant Pergola in Zambratija, Zijavica in Mošćenička Draga, Bodulka in Šišan, Sv. Nikola and Spinnaker in Poreč, Draga di Lovrana in Lovranska Draga and Villa Ariston in Opatija, Veli žal in Mali Lošinj.

Local ingredients used in a creative way are an inspiration in restaurant Stancija Kovačići in Rukavac, Dream in Rovinj and Ganeum in Lovran. Fish specialties are at home in Badi in Lovrečica, Giannino in Rovinj, Trošt in Vrsar, Epulon in Pula, Yacht Club in Opatija, Ostaria Veranda in Volosko, Molo Longo in Rijeka and Conca d’Oro in Rijeka, Rivica in Njivice, Domino in Dramalj and Barbat in Barbat on the island of Rab. Homelike ambience and local specialties are offered in Vodnjanka in Vodnjan, Dida in Crikvenica, Marina in Punat and Artatore in Mali Lošinj. Jist in Viškovo is well known for steaks, and forest specialties are served in Bitoraj in Fužine.

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PERGOLA 17, 18, 19

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

18 - 23, PON,

12 - 23,

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20,

25,

In a small village of Zam­bra­t ija, on the road leading from Umag to Savudrija, you will find restaurant Pergola. Since 1996. its cuisine is based on tradition.

The owner and chef Fabricio Vežnaver is inspired by old recipes of homemade dishes and he tackles them in an original way, adding a special touch to traditional tastes and aromas.

Dishes are created with seasonal ingredients trying to preserve their original taste.

Morski cvijet

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Ingredients come from local producers or their own garden so that, depending on the season, in a pleasant atmosphere, you can taste freshly caught fish and other dishes, such as those with asparagus, truffles, crab, cuttlefish and Istrian ox or donkey.

Restaurant Pergola has been awarded many prizes, it has been recommended by Michelin guide and in 2015 it became member of the prestigious chefs’ association JRE (jeunes restaurateurs).

Sea Flower For 4 persons: 3 apples, 12 scallops, 500 g shrimps, 50 g Grana Padano cheese, black sesame, hazelnuts, olive oil, salt, lemon

Peel apples and cook them briefly with lemon juice to avoid oxidation.

Clean shrimps, blend them and season with salt and olive oil. Spread shrimps thinly on baking paper and bake for 6 minutes at 140°C (without ventilation). Roll and cut in shape of spaghetti.

Remove scallops from their shells, rinse them and season with salt and olive oil.

Finely slice hazelnuts and roast them briefly. Make small circles from grated cheese on baking paper. Add some black sesame seeds and toasted hazelnuts and bake in the oven for 5 minutes at 200°C (without ventilation).

Fry scallops in a pan. Serve by first placing boiled apples on the plate and season them with some salt and olive oil. Put scallops on apple and finally add shrimp spaghetti. Garnish with baked cheese.

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okusi!

pronađi!

Gir d.o.o.

Paladini 14 52420 Buzet

odmori se!

www.karlictartufi.hr

T +385 (0)52 667 304 +385 (0)91/575-9196 +385 (0)95/198-6068 +385 (0)91/572-7932

PODRUMARSKA 3

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

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

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

uto - ned: 12 - 23, 07.01. - 21.01.

,

,

30,

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

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

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

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

The entrance to the restaurant, the interior

Kozice i buča

70,

90

design, atmosphere, service, everything is inconspicuous and discreet. The staff welcomes you with a smile. In January 2017 restaurant Badi became member of prestigious association Jeunes Restaurateurs (JRE).

The rich offering consists of fish specialties, particularly raw fish dishes, shell fish and scampi. Buzara Badi, Seabass in Bread Crust (dish of the year 2014 proclaimed by organization MangarBen), various dishes of Istrian cuisine and homemade pasta with truffles are some of their staple dishes.

A rich wine list features the best Croatian wines with a selection of foreign ones.

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

Roast pumpkin for 15 minutes at 185°C. Remove the skin and seeds and blend until creamy. Season shrimps with salt, pepper and oil and roll them with spring onion in filo pastry. Bake at 190 °C for 4 to 5 minutes.

Serve and add spicy cream made of homemade tomato sauce and chilli.

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Made to celebrate life!

oio-vivo.com

Puljska cesta 200, 52216 Galižana - Vodnjan info@oio-vivo.com | 099/6838-496

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

Predstavljamo vam...

Baccalà della Mamma Kvalitetni proizvodi od norveškog bakalara

Preporučeno vino: malvazija Preporučeno vino: chardonnay

SINCE 1986

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

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

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

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

13 - 23,

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In Brtonigla, a little village on a picturesque hill in Istria, within hotel San Rocco there is an elegant restaurant which is a former cellar in which family wines “malvazija” and Istrian “teran” were produced. The gastronomically rich offering is mainly based on typical seasonal specialties such as fish, truffles, mushrooms, prosciutto and other typical Istrian produce accompanied with a vast selection of regional and international wines.

Efforts invested in quality service and offer has been awarded with numerous high awards and the restaurant has been listed in important national and international oenologicalgastronomic guides. It is a member of Jeunes

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Restaurateurs d’Europe (JRE) which promotes respect for tradition, creativity and innovation of young chefs under the motto “talent & passion”.

The restaurant has been listed in important national and international oenologicalgastronomic guides such as Veronelli, Gault Millau, Wo isst Österreich and awarded many awards. It has also been listed in Le Guide de l’Espresso, A tavola con i Nordest, Magnar Ben, Restaurant Croatica and for years it has been among the best Istrian restaurants.

Although it is situated in the very center of Brtonigla, the hotel-restaurant is surroun-

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

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

Boutique-bike hotel San Rocco provides keeping, washing and repair of bicycles.

Marinirani filet švoje s majonezom od vlasca Marinated Flounder Fillet with Chives Mayonnaise For 4 persons: 4 flounders, 2 dl lemon juice, 2 dl olive oil, Mediterranean herbs (sage, rosemary, bay leaves, thyme), 0.5 dl milk, 1.5 dl olive oil, 50 g fresh chives, 50 g samphire

Fillet the fish and remove the skin. Season with salt, place fillets in lemon juice and refrigerate for 6 hours. Flounder has more compact meat than other fish and needs to be marinated longer.

Take the fillets out and dry them with a kitchen towel. They will be tough and rubbery, so put them in olive oil with herbs for 24 hours to make them tender. The fish will remain fresh for several days.

Briefly boil samphire.

For mayonnaise blend milk and chives in a tall glass, add some salt and start adding oil, slowly, until you use it all. Put a spoonful of mayonnaise on a plate, take the fillets out of oil, wipe them and place on mayonnaise and finish with boiled samphire.

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TROŠT 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 17, 18, 19, 20

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

10 - 24,

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,

160,

200

Restaurant Trošt is situated in Marina Vrsar.

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

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

In summer on the terrace, in winter in the warm ambience near the open fireplace you

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can enjoy fish and meat specialties, pasta with lobster, grilled fish or fish baked in salt crust, „pljukanci" - homemade pasta with scampi and porcini and beefsteaks in many different ways.

There is a wide choice of selected quality wines. „Experience moments of utter satisfaction with genuine hospitality and tasty dishes”, say the owners.

www.dopodropo.hr www.valtersirk.com

Višnjevik 38, Višnjevik SI 5212 Dobrovo v Brdih, Slovenija Tel: +386 41 752 582

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SV. NIKOLA 07, 08, 09, 10, 11, 12, 14, 15, 16, 17, 18, 19, 20

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

11 - 01,

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

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

Riblji filet Sv. Nikola Fish Fillet „Sv. Nikola” 200 g sea bass fillet, 1 spring onion, 200 g beetroot, 2 dl scampi stock, 100 g semolina, 50 g cuttlefish ink, 5 dl milk, 100 g butter, salt, pepper, 100 g scampi tails

Bring milk, butter, salt and pepper to boil, add semolina and cuttlefish ink. Cook for 2 minutes and pour into mould. Cut fish fillets, season them and leave to rest for 10 minutes.

Prepare stock by cooking scampi shells and root vegetables. Boil beetroot, season and blend. Grill semolina for 1 minute on both sides. Grill fillets for 2 minutes on both sides. Briefly grill scampi tails. Put beetroot cream on semolina and fish fillets and scampi on top. Pour the sauce over the dish and serve.

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STRASTVEN. JEDINSTVEN. PRIRODAN. Jedinstven u svijetu!

Prva baza od vrhnja koja sigurno uspijeva.

Za slatka i pikantna jela.

100 % prirodno.

Užitak kuhanja

Radost užitka

PRVA BAZA OD VRHNJA

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SPINNAKER 18, 19

Obala Maršala Tita 15, 52440 Poreč hr.restaurantspinnaker.com spinnaker@valamar.com 052400804

12 - 22,

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25,

30,

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In the vicinity of the old part of the city of Poreč, within Valamar Riviera Hotel, there is the à la carte restaurant Spinnaker.

In the elegantly decorated restaurant with a terrace, you can taste specialties of Croatian and Istrian cuisine prepared in line with contemporary culinary trends and techniques.

Restaurant’s chef Goran Hrastovčak was trained in the three- star Michelin restaurant La Pergola, by the famous chef Heinz Beck.

Only local ingredients are used in Spinnaker restaurant. Their origin is traced and their quality is honoured in each dish. Therefore the plates coming from Hrastovčak’s kitchen are actually small artistic pieces of unpredictable

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combinations. Each bite is filled with a different taste with twists of aroma and texture.

There are more than 120 labels in Spinnaker’s wine list, comprising local and international wines, champagnes and sparkling wines. It was created by one of the best Croatian sommeliers and a passionate promotor of wine, Sandi Paris.

Spinnaker’s staff is proud of their listing on Tripadvisor site. The restaurant was assigned two caps by Gault & Millau guide, it has been recommended by guides Venezia a tavola, Falstaff, Le Guide de L'Espresso and Istra Gourmet and in 2019 it won the first place in the event Tourist Flower- Quality for Croatia.

Confit od trilje, mrkve i mente

Mullet confit, carrot and mint

Menta i trilja

Mint and mullet 23

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DREAM

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

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

12 - 24,

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60,

60

Restaurant & Residence Dream is located just a few steps from the waterfront in a vivid and busy tourist area of historic centre of old town Rovinj. It is situated in a 19th century building completely renovated by the owners, Amir Kadunić, MSc in Civil Engineering and Darija Kadunić, MA. They particular-

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ly paid attention to the authentic elements of old Istrian way of construction. After completing the construction work, in the final architectural part, only the original natural materials were used, such as old tiles covering all the floors. All doors and windows were built according to the designs of old Rovinj buildings

and were made of larch wood as a traditional material. Windows and doors are framed in stone. A lot of old stone walls were also restored together with drain pipes and the ancient Istrian fireplace.

There is Residence Dream on the upper floors. The owners offer 4-star rooms in which the guests can enjoy the quality authentic decoration with all the most modern amenities.

This extremely demanding project required not only substantial financial support, patience and knowledge but also love for preservation of heritage and its revival. Therefore the motto of restaurant Dream and its very name are part of J. B. Shaw’s quote: “You DREAM things and say WHY, but I DREAM things that never WERE and say WHY NOT”.

Restaurant Dream consists of two interconnected halls and a winter lounge with an

open fireplace. There is also a summer terrace. The interior of Dream is a mix of quality authentic architectural arrangement combined with modern elements. Particular in details, it includes valuable antiquities, tiffany lamps, paintings of academic painters, old photographs, floor mosaics, thonet chairs. In accordance with this, in Dream you will feel the spirit of old times but also the bustle of the city life. In the peace and quiet of the authentic atmosphere, where the old meets the new, you will be able to taste traditional Istrian but also modern specialities. Restaurant Dream prefers Mediterranean culinary heritage and been open all year round for more than a decade, its offer is enriched with promotional and seasonal menus. Bread and pasta are homemade.

Particular attention is paid to the atmosphere with selection of music background in accordance with world trends.

Biftek alla chef

Pavlova torta

Beefsteak Chef’s Style

Pavlova Cake 25

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

Agusta Ferrija 38, 52210 Rovinj restoran-giannino.com gianninorovinj@gmail.com 052813402

pon-sri 18 - 24; čet-ned: 12:00-14:30 18:00-24:00, 15.01. - 30.03.

Restaurant Giannino is situated in Rovinj and with its rustic elegance it perfectly fits in the image of this magical city.

It was opened in 1982. It has been in possession of family Pelizzer and is now run by Nereo Pelizzer. The initial idea was to call it Labyrinth since it reminds of a complicated cave in which Ariadne’s thread could be found. It is a fish restaurant without a permanent menu because the offer depends on the daily

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catch of local fishermen.

Three Rovinj fishermen are assigned to catch fish just for Giannino. This catch goes from lobster and gilt-headed bream to sea bass and sole. The staff will offer you an aperitif made with sparkling wine and fruit.

The restaurant has a wine list with more than 150 labels including the newest trend of orange wines.

Marinirane riblje delicije

Marinated fish delicacies

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

Franje Mošnja 3b, 52100 Šišan www.velanera.hr velanera@velanera.hr 052300621 052300629

11 - 23,

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30,

60,

100

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.

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

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

One of 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.

Karamelizirana kapula na kremi od kozjeg sira Caramelized Onion on Cream of Goat Cheese

Hlap na salati od avokada Lobster on Avocado Salad

Pečene šljuke u panceti Roasted Woodcocks in Pancetta

Crni ravioli i mladi grašak Black Ravioli with Peas 29

EPULON

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Epulonova 4, 52100 Pula www.hotelgalija.hr/hr/epulonrestoran/ info@hotelgalija.hr 052383802

13 - 22,

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56,

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Restaurant Epulon Food & Wine is located in the center of Pula, close to the old Roman Arena.

In Epulon Street, it tells the story of the tribal leader Epulon, king of Histri, and his devotion to his tribe and family. These qualities have inspired the restaurant staff, as well.

The gastronomic offer comprises traditional Istrian specialties and international dishes.

The authenticity of the restaurant’s cuisine is enhanced by cooperation with local suppliers of fresh fruit and vegetables, homemade cheeses, prosciutto, meat and truffles.

“We appreciate simplicity and creativity and offer our guests seasonal menus in line with world culinary trends. The creativity is the product of a highly motivated and inspired team of chefs, always dedicated to their job.

Fuži s tartufima “Fuži” with Truffles 100 g “fuži” (typical local pasta), 5 g butter, 30 g tartufata, 15 g ground dry cheese, 0.5 dl truffle oil, 40 g fresh truffle, 20 g garlic, salt, pepper

Fry garlic in truffle oil and add parsley.

Add ground truffle and simmer it briefly.

Remove from heat, add cheese and mix well with tartufata, add a few drops of truffle oil.

Serve with homemade pasta and enjoy.

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The picture shows a tris of black risotto, “fuži” with truffles and gnocchi with smoked curd cheese.

Njoki s dimljenom skutom

Gnocchi with Smoked Curd Cheese pine nuts, 250 g gnocchi, 100 g curd cheese, 50 g prosciutto, 25 g fennel, 25 g onion, 20 g cherry tomatoes, 1 cl olive oil, 5 g butter, salt, pepper, basil, smoked paprika

Fry fennel and onion in olive oil. When tender, add finely chopped prosciutto and pine nuts, simmer briefly. Add some vegetable stock, gnocchi, cherry tomatoes, basil and butter. Cook until the sauce is creamy. Put smoked curd cheese on top.

Crni rižoto Black Risotto 800 g fresh cuttlefish, 200 g rice (appropriate for risottos), 2 large onions, half head garlic, salt, pepper, parsley, bay leaf, rosemary, parmesan cheese, 1 dl white wine, 0.5 dl coldpressed olive oil, 1 l fish stock

Dice cuttlefish. Chop onion, garlic and parsley. Heat olive oil, add onion, when golden add garlic and cuttlefish, simmer for about 10 minutes. Pour wine and let it evaporate. Add salt, pepper, bay leaf and rosemary. When liquid has almost evaporated, add rice. Keep adding the stock in small batches. This is one of the most important steps in preparing a good risotto.

When almost ready, add parsley and cuttlefish ink (use the whole bags, they will dissolve).

Turn the heat off, cover the pan and let the risotto rest for 5 to 10 minutes. Serve hot with parmesan cheese.

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

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

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Restaurant Vodnjanka resembles a theatre café or scenography for a theatre performance, or maybe a museum saving the Vodnjan antiquities from oblivion. It is also the exhibition space for local artists. In any case, the owner Svjetlana Celija shares her creativity with her guests and happily watches their reactions often resulting in new ideas.

This family-run restaurant-lounge has developed into a cult point of Istrian and Vodnjan gastronomy.

Homemade pasta, top quality Istrian pro-

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sciutto and fine aged cheeses, homemade whey cheese, delicious meat cuts from local “boškarin” ox, warm and energizing soups and Vodnjan desserts have attracted guests to Vodnjanka for decades.

Numerous plaques, awards, recognitions, articles in foreign magazines, television shows, interviews and most of all, its guests, speak about the restaurant’s success.

Since 2019 Vodnjanka runs in two locations.

Citizens of our capital do not need to travel to Istria when they wish to taste Svjetlana’s del-

icacies. The restaurant with the same name and true Istrian cuisine is in Zagreb, 16.

Gundulićeva Street.

The decoration of the restaurant reminds us of an elegant living room transferred to the restaurant from a house in Vodnjan. „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 foundations, which we enriched by a pinch of aromatic herbs, lavender flowers… and freshness of modern culinary trends. Your satisfaction will be our true and most precious award”, says the owner Svjetlana Celija.

Veliki ravijoli

Ravioloni For 4 persons: pasta: 500 g all- purpose flour, 5 eggs; filling: 200 g whey cottage cheese, 15 g tartufata

Make pasta dough, if necessary, add a few drops of water. Roll the dough and cut in 8 x 8 cm squares. Place a bit of filling on each square and fold the square into a triangle.

Boil for 4- 5 minutes and serve on butter cream. Grind fresh black truffle on top of the dish.

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DRAGA DI LOVRANA 06, 07, 08, 09, 10, 11, 12, 16, 18, 19

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

12 - 22, PON,

13 - 23, 31.01. - 20.02.

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Restaurant-hotel Draga di Lovrana is located 7.5 km above a typical small town on the seaside of Lovran, in Lovranska Draga, at the altitude of 400 m. The view from Draga is breathtaking since it encompasses the city of Rijeka, islands Cres and Krk and mountain Učka with its peak.

The revival of Draga di Lovrana happened in 2005 when it was reopened after a complete reconstruction, following the original layout. The owners, Sanja and Christian Nikolac brought life to the restaurant-hotel. The exte-

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rior reflects the rich history and royal past because emperor Franz Joseph enjoyed the benefits of Draga di Lovrana in far 1910.

In the restaurant Draga di Lovrana you may enjoy tasty products of the green-blue world that surrounds the restaurant. The gentleness of the sea, wilderness of the forest and clean air from mountain Učka - this is all here, in the magical gastronomic performance which was awarded with the first Michelin star in Kvarner. The restaurant menu has both fish and meat specialities typical for this area.

The mission of its cuisine is to preserve the original taste of each dish, i.e. to insist on natural and authentic dishes, with a touch of culinary technique of the chef Zdravko Tomšić.

There is also a rich offer of white and red wines, dessert wines, sparkling wines and champagnes.

The hotel offers accommodation in 8 double rooms, one senior suite and two junior suites. The guests may relax in the outdoor pool.

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ZIJAVICA 19

Šetalište 25 travnja 2, 51417 Mošćenička Draga konoba-zijavica.com info@konoba-zijavica.com 051737243

12 - 22, SRI, 06.01 - 28.02 / 27.11-07.12.

,

,

In Mošćenička Draga, a small fishing village in Riviera Opatija, close to one of the most beautiful beaches of Kvarner Bay, there is restaurant Zijavica. The restaurant’s interior, decorated with wood and stone evokes the romantic past, but also exciting challenges of today.

The terrace raised just about a few centimetres above the beach is tailor-made for a complete experience of small masterpieces of Kvarner and Istrian gastronomy.

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

Frangipan Frangipane

Brancin, kupus, celer Sea Bass, Cabbage, Celeriac

Hobotnica, krumpir, šalša Octopus, Potato, Salsa

Hobotnica, oslić, češnjak Octopus, Hake, Garlic 37

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GANEUM 19

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

12 - 02, PON,

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35,

25

Restaurant Ganeum (cellar for enjoyment) is located in the historic center of the town of Lovran. With its rustic interior, it perfectly fits inside the city walls. The restaurant interior has 10 tables and it can accommodate 35 persons; the exterior terrace has 25 seats.

Experienced chef Robert Benzia, holder of many international awards, organized his restaurant as a cellar intended for enjoying food,

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wine, ambience and fitting music. The kitchen is open and the guests of the food & wine bar can watch the preparation of specialties based on daily offer of local ingredients.

There are fish, meat and vegetarian dishes on the menu. There is also a tasting menu with 5 courses. The food is accompanied by a lot of wine labels from all Croatian regions, with many wines offered per glass.

Carpaccio s mariniranim povrćem i perlicama od malina

Carpaccio with marinated vegetables and raspberry pearls

Flank steak s estragonom i umakom od hrena

Flank steak with estragon and horseradish sauce

Hobotnica na humusu od bijelog graha

Octopus on white bean hummus

Koljenica od odojka s kremom od krumpira i slanutka

Suckling pig shank with potato and chickpea cream 39

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

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

12 - 24,

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

It was first mentioned in far 1890 as property of Mrs. Ana Pick, widow of Dr. Julius from Ozor in Hungary. In 1898 it became property of baroness Hedwiga von Hass-Teichen from Vienna and in 1908 she commissioned a project from Oswald Meese, the architect of the first hotel in Opatija-Kvarner.

Today’s image was achieved by an adaptation that took place from 1915 to 1924, performed by the architect from Vienna and Opatija Carl

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Seid who turned it into a Mediterranean gem which seems to be protruding from a cliff above the sea.

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

Chef Mladen Šustar transfers his creativity to the food and creates unique gastronomic delicacies based on seasonal ingredients.

In the restaurant you can experience a har-

mony of tastes and aromas of fish and meat delicacies with a Mediterranean touch. Relying on the quietness of the ambience and discreet

service, the staff is keen to satisfy each one of your wishes. They say: “Villa Ariston is the right choice for your dream wedding”.

File brancina na pjeni od krumpira i gorgonzole

Seabass on potato and gorgonzola foam 41

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YACHT CLUB 19, 20

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

10:00 - 23:30,

,

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60,

40

Yacht Club is set in an attractive location above the sea, by the walking path, offering the view of a little port of Opatija and Kvarner Bay. It is appointed in Mediterranean style with two dining halls and a large outdoor terrace. The ambience is enlivened by paintings of Vojo Radoičić. Fishermen, nautic tourists and gourmets visit the restaurant daily because the dishes remind them of their grannies’ cooking.

The cuisine is Istrian- Littoral with an accent on local ingredients and all the best that the sea offers. The menu is mostly filled with deli-

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cacies from the sea, pastas and risottos.

Some special dishes are cuttlefish minestrone, calamari Opatija style, monkfish in caper sauce with polenta and monkfish, scallop and shrimp skewers.

Wine list includes a wide selection of Croatian and foreign wines of renowned winemakers. There are wines from Istria, Slavonia and Dalmatia, but also from Spain, France, Italy and Chile. „Have a good time in Yacht Club and enjoy the bites we created for you”, say the hosts.

Ražnjići Yacht Club na podlozi od riže

Yacht Club Skewers on a Bed of Rice 2 scallops, 150 g shrimp, 150 g monkfish, 80 g rice, 1 Tbsp butter, 1dcl olive oil, salt and pepper

Remove scallops from the shell, peel the shrimp and monkfish. Cut monkfish in 4 medallions.

Make skewers with a piece of fish, scallop and shrimp. Season with salt and pepper and briefly marinate in olive oil.

Sauté rice in butter, season with salt and cook in stock. Grill the skewers and serve them on rice. Serve with some sauce tartar.

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

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

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120

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

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

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

The professional, experienced and creative culinary staff can surely meet all the requirements of the guest inclined to traditional cuisine but also the more demanding one seeking

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

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

The wine list contains more than 500 labels.

Offer of wine per glass recommended by the sommelier, combination of food and wine at a leisurely lunch or romantic dinner contribute to the pleasant experience.

The summer bar, right next to the restaurant, near the sea, is an addition to the offer during the summer months. It offers a selection of top-quality sparkling wines and champagnes with fish snacks and fresh oysters.

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

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

12 - 24,

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80,

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Restaurant Plavi podrum is situated in the port of Volosko, right by the sea. For more than a hundred years, as the oldest restaurant on Opatija Riviera, it has inclined to top quality wine and sophisticated Mediterranean gastronomy.

The restaurant tries to preserve tradition of original food and gastronomic customs of the coastal area so that in its offer there are reinterpreted specific dishes of the Littoral. The restaurant proudly offers dishes created by its owner, Daniela Kramarić and her team of chefs. During summer season they comprise

46

marinated Kvarner red mullet in passion fruit on cream of white almonds, Kvarner scampi Cardinale in cold tomato and strawberry soup, fragrant scallops on apple and turmeric cream with coffee dust and Istrian black truffle. The bases of cuisine are freshness and quality of local ingredients which, through a sophisticated culinarily process results in top quality gastronomic experience.

Beverages are paid particular attention, particularly wines. There are more than 250 labels on the wine list, with the emphasis on the Old World. The list is constantly supplemented in

accordance with current world trends but also with local trends.

The 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.

Škamp "Nudo"

Restaurant Plavi podrum was awarded high awards in 2008 and 2010, entering the St. Pellegrino list as one of the 100 best restaurants in the world.

In the spirit of sommeliers, the restaurant also offers cigars. You can choose your cigar from the humidor and appropriately finish your meal. With a sip of porto, malt or rum.

Scampi “Nude”- Style

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OSTARIA VERANDA 19

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

12 - 23,

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Born as a project of two partners and friends, one being a genius when it comes to food and the other one, who never cooks, but passionately loves the creations of the former, Veranda became a place designed to enhance dreams.

It seems to have been for a reason that Volosko, this lovely seaside village giving home to Veranda, was named after the ancient Slavic deity Volos, the god of the earth, waters, music and magic. In fact, it is this strong

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togetherness of the elements that one often experiences in this special spot, whether it’d be one of those days dominated by the strong northern bura wind, or a mild sunny one, with the morning mist still hanging above the drying fishing nets in its tiny harbour. We believe in the magic that the nature created here, but we are very down to earth when it comes to our food. We offer genuine dishes of the region and of the Mediterranean, some of them revived from long time ago.

Marinirani krak hobotnice na žaru, tamno pivo, soja, umak wasabi, povrće, đumbir, pečena rajčica

Grilled marinated octopus tentacle, dark beer, soy sauce, wasabi, vegetables, ginger, roasted tomato

File plemenite ribe, polpetice od tikvica, pečeni koromač, krema od dimljenog karfiola

Fillet of white fish, zucchini fritters, roasted fennel, smoked cauliflower cream 49

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NAVIS 19

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

12 - 23,

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Located on a cliff above the Preluk bay, restaurant Navis offers a top gourmet experience to every guest. The atmosphere is magical enjoying the view of Kvarner archipelago spreading at the open sea, your palate is in for a surprise. Inspired by top- quality ingredients of Mediterranean and continental cuisine, you will get to know the genius and creative ideas turned into inspirational menus prepared with seasonal and local ingredients. Careful selection of ingredients and outstanding culinary interpretation of our chef result in top gastronomic pleasure. They will enchant you.

When we talk about food, there are no compromises. Carpaccio made with Adriatic tuna, lobster, fresh oysters, beef steak with

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fresh Istrian truffles, “gregada” with fresh fish, homemade bread without additives from the bread oven. You just have to make a choice and let us do the rest. All our ingredients are fresh, their quality is indisputable. The creatively designed menu with character is very tempting “Do I eat it all at once, or spend some time admiring it?”.

It is difficult to pick just one dish from our menu. Every course hides a secret and is special. Each fresh fish specialty or traditional dish under the iron bell is innovatively interpreted by our chef and will take you to a enchanting gastronomic world of the à la carte restaurant Navis. They say the gourmets enjoy the food three times: first when they see it, then when they smell it and finally when they taste it. You just have to prepare all your senses and surrender to the experience.

The restaurant’s quality is confirmed by the Michelin Guide recommendation for 2020.

In season 2020 the restaurant introduced the JapaneseMediterranean fusion. “Fusion by Navis”. You can taste sushi made with local ingredients prepared using the famous Japanese technique.

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

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

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

12 - 23, PON, UTO,

pon, uto: 18-23, sri-ned: 12 - 23, 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’s and the blacksmith’s shop into a luxurious and rustic “stancija” (inn) and into an authentic and elegant destination for gastronomic connoisseurs.

The gastronomic offer is based on traditional cuisine and reflects the influence of the climate, vicinity of the sea and the forest, seasons, smells and tastes of the littoral. Fresh seasonal ingredients and local produce are used in

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daily preparation of food. Fresh bread and pasta are made daily. Guests can enjoy meat and fish specialties that are in springtime complemented with wild asparagus, wild onion, nettle and samphire and in autumn with porcini mushrooms, dried fruit and chestnuts. There are also dishes with truffles, homemade pasta “pljukanci”, ravioli, “grašnjaki”, dishes with Adriatic scampi and cockles and dishes made with meat of special local ox.

Part of the story is the terrace with a herb garden full of plants (sage, rosemary, lavender, fennel, laurel, basil…) carefully picked by chef Vinko Frlan when creating his dishes.

Wine list is based on the offer of Croatian wine makers and it contains about 50 labels, mostly from Istria.

The restaurant’s interior is inspired by its natural surroundings with natural materials such as stone and wood intertwining with warm earthen colours.

Stancija provides lodging in 5 comfortable rooms.

www.gospoja.hr HOTEL-VINOTEL GOSPOJA Frankopanska 1, Vrbnik

KUŠAONA-PIZZERIA Vitezićeva 9, Vrbnik

KUŠAONA RIJEKA Riva Boduli 7a, Rijeka

KONOBA ŽLAHTINA Pred Sparov zid 9, Vrbnik

VlNARIJA GOSPOJA Sv. Nedije 3, Vrbnik

TOČIONA VEŽICA Kvaternikova ul 62, Rijeka

KUŠAONA CRIKVENICA Školska 3, Crikvenica

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OŠTARIJA FORTICA 16

Trg Matka Laginje 1, 51215 Kastav restaurant-fortica.hr forticakastav@gmail.com 051691417, 0915183819

10 - 24,

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,

50,

60,

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If you would like to have a look at Kvarner Bay from above and also enjoy homemade specialties, restaurant Oštarija Fortica could be the place you would like to visit.

The owner, also the chef, Željko Markus, prepares the dishes with daily selection of fresh ingredients from the market and renowned suppliers. He is particularly proud

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of the pasta made in his kitchen, dishes made with “boškarin” ox meat and high quality matured meat such as beef sirloin, veal cutlets, pork sirloin… Risottos are house specialties, taking time to prepare it in order for them to fully shine. In the restaurant pasta is prepared following traditional recipes, enriched with various sauces and tastes of Littoral and Istrian area. “We want to present meat delicacies prepared according to our recipes so that original tradition and taste are never forgotten, therefore we offer you our dishes made with love”, say the hosts.

Daily sweet corner has cakes and sweets based on strictly fresh ingredients. Seasonal menus reflect seasons in which they are prepared.

The restaurant cellar contains 70 sorts of wine. Žlahtina and Cabernet Pavlomir are house wines.

Obrazi boškarina

“Boškarin” Beef Cheeks Cook beef cheeks in teran wine and vegetables for 25- 28 hours at 69 °C. Serve with homemade gnocchi.

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JIST 17, 18, 19

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

09 - 23, PON,

,

,

30,

36,

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…the place where the ingredients become a story about enjoying food.

At a peaceful location near the center of Viškovo, a small place near Rijeka, there is restaurant JIST - the place where enjoyment in food of mainly Croatian origin is cherished.

Attention is paid to every detail, from quality and top processing of ingredients to the shape of the plates, presentation of food and spotless serving. The restaurant is appointed with love for details. The guests immediately notice handmade furniture perfectly fitting the sophisticated and somewhat peculiar ambience.

A rare feature in this area is the refrigerator

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for dry meat maturation - dry ager - in which meat matures for at least four weeks. That is in fact the secret of the perfect taste offered by the young chef in about thirty different variants and served accompanied by strictly seasonal ingredients. Everything happens in the restaurant’s kitchen: from thinking about ingredients to realization of the dish on the plate.

Fine and memorable tastes are accompanied by about forty wine labels of top quality Croatian winemakers, as well as a wide selection of beers and spirits.

JIST can rightfully be adorned with the sign - Croatian Fine Dining!

052/449-393 :: 091 9021625 Baškoti 4, 52463 Višnjan malvazija, chardonnay, istarski teran

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CONCA D`ORO 95, 96, 98, 99, 06, 07, 08, 09, 10, 11, 12, 13, 15

Kružna 12, 51000 Rijeka www.gastronaut.hr concadoro.ri@gmail.com 051213782 051321339

11 - 23,

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Fish restaurant Conca d’Oro (ex Zlatna školjka) is located in the heart of Rijeka, in the little street off the main city street Korzo.

It was opened in 1885 and it has gained the reputation of a place of tradition and quality. The interior is dominated by paintings of Bruno Paladino, a local painter and motifs of Whiteheads and torpedo factory.

The cuisine is based on the market’s everyday offer, without special reference to any particular ingredient. Fish is selected daily by

the chef, meat is matured… Dishes are made with minimal manipulation and maximal expression of ingredients and precise thermic processing.

The staff recommends ecological and natural wines as accompaniment to the served delicacies.

As a special part of the restaurant, there is also pizzeria Bracera with Neapolitan pizzas prepared in the authentic bread oven and pasta dishes.

HOTEL * RESTAURANT * BAR * CONFERENCE * BANQUET

www.botel-marina.com 0038551410162

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

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MOLO LONGO 17, 18, 19

Riječki lukobran, 51000 Rijeka mololongo.hr info@mololongo.hr 051301917

10 - 23, NED,

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50,

70,

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

Apart from the attractive aperitif balcony,

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there are 70 seats inside the restaurant with 30 more on the glass-protected terrace. Molo Longo is an ideal place for lovers of fresh fish and seafood but also for those preferring vegetarian dishes or meat.

According to a lot of visitors, the restaurant is a blend of pleasant and relaxed atmosphere with top quality gastronomic offer.

Pohana grdobina na podlozi od pikantnog rižota s kozicama i kelj sa žara

Breaded Monkfish on Spicy Risotto with Shrimps and Grilled Kale 40 g rice, 40 g shrimps, 1 chopped clove garlic, pinch of salt and pepper, drop of wine, a few drops of tabasco, 100 g monkfish, bread mixture (breadcrumbs, sesame seeds, ground almonds), two leaves kale

Boil rice. Fry shrimps in a pan. Add garlic, salt, pepper, wine and tabasco. Blanche the kale leaves and then grill them. Fillet the fish, bread it in coarse flour, eggs and the above mixture.

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

Braće Car 23, 51265 Dramalj www.domino-dramalj.com dubravkodomijan@gmail.com 051786472

12 - 24, 01.01. - 31.01.

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15,

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Restaurant Domino is situated in Dramalj, a small typical littoral village near Crikvenica. It is owned by family Domijan.

Wishing to preserve the tradition of original food and gastronomic customs of this area, the restaurant is oriented towards the seafood specialties although meat dishes are not neglected. Simplicity, quality and hard work of the entire team made it possible for the restaurant to achieve the reputation of the place to which guests like to return.

Chef Dragan Visković, winner of a number of medals and awards for his work and a recognized member of Croatian Culinary

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

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

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

Filet kovača na umaku od žlahtine i tartufa

John Dory in “Žlahtina” Wine and Truffle Sauce For 4 persons: 600 John Dory fillet, 0.5 dl olive oil, 1 dl “žlahtina” wine, 1 tsp tartufatta, salt, pepper, 1 tsp chopped garlic, 1 tsp chopped parsley, 0.3 dl cognac, 2 dl fish stock, 1 tsp coarse flour

Cut fish fillets in smaller pieces. Dry them with kitchen towel, add salt, tap with flour on one side and fry briefly in olive oil. Set the fish aside. Add garlic, cognac and wine to the pan and then all other ingredients. When the mixture boils, add fish to simmer for one minute.

Serve with grilled polenta and swiss chard.

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DIDA 19

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

12: - 23:,

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50,

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

In a unique location, in the vicinity of the sea, you will find a place where high gastronomy and true experience of nature meet. The outside terrace is in the park dominated by

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

The gastronomic experience is complemented by an oil bar with a varied offer of exquisite oils.

“Mediterranean cuisine is an everlasting source of healthy food, tradition and primal tastes”, say brothers Đipalo.

pavlomir.hr

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

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

12 - 22, 15.01. - 15.02.

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

Through time it has become a destination for travellers, gourmets ready for gastronomic experience.

In the past 80 years the restaurant and its owners have received a number of professional domestic and foreign awards.

One of the reasons is definitely the culinary skill and imagination of chefs in preparation of ingredients from the sea and from the land in a new, fresh and original way, in accordan-

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ce with the needs of modern guests. Each quality seasonal ingredient is an inspiration for Rivica chefs to prepare authentic and creative specialities.

Rivica organizes seasonal events: Days of Lamb, Days of Asparagus, Days of Cod, Ancient Cuisine, “Blondes” without Bones…

“Chats with Wine” are gatherings of wine makers and selected guests which take place on Fridays. They hosted Tomac, Krauthaker, Gašper Čarman, Kutjevo cellar, Coronica, Krajančić and Čarman, the olive oils were presented by Cadanela and PZ Vrbnik.

Juha od škampi

Scampi Soup

Morske strasti – sirovi morski plodovi, riba, rakovi, školjke

Marine passions: raw seafood, fish, crabs, mussels 67

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

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

12 - 23,

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50,

60,

95

If you are looking for a marina with a nearby restaurant, you are in the right place. At the crossroads of light Mediterranean cuisine, simple island specialties and international influence, new specialties of nautical cuisine are born.

The restaurant is located in the heart of the marina. It is a cozy spot for a quick lunch before sailing or calm daily and evening get- togethers at the lights of moored boats and yachts. Original aperitifs with a touch of Mediterranean herbs are followed by traditional specialties of island cuisine, local-

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ly cured prosciutto and cheese, homemade “šurlice” pasta, young island lamb, Adriatic calamari, monkfish in white wine, top- quality white fish, crab and mussels accompanied with golden drops of local wines. Local, quality ingredients of rich aromas and tastes from Krk pastures, vineyards and olive groves are given priority when the dishes are prepared.

Homemade desserts are just a small part of the symphony of tastes and aromas. The restaurant offers Croatian wines from renowned wine cellars.

File brancina u škartocu

Sea Bass in Paper Bag 1 sea bass of about 700 g (or similar white fish), 100 g cherry tomatoes, 200 g small zucchini, 500- 600 g new potatoes, 2 carrots, 4-5 black olives, salt, pepper, olive oil, Mediterranean herbs (rosemary, bay leaves), parsley

Gut and fillet the fish. Halve tomatoes, slice carrots and zucchini, cut potatoes in small chunks.

Season the fish and vegetables with olive oil, garlic, rosemary and bay leaves. Add salt and pepper and chopped olives (not too many). Lay the vegetables on baking paper, add fish and pour a tsp of olive oil over it. Sprinkle with parsley. Make a “parcel” and tie with kitchen thread. Bake at 180 °C for about 35 minutes.

Serve the fish in the paper so that the mild aromas of herbs are not wasted, and the dish is kept warm. You can prepare other fish and vegetables in this way, according to your taste. The only thing important is they are equally thermally processed. Therefore, we cut carrots, potatoes and peppers in smaller chunks, while zucchini, tomatoes and other more tender vegetables can be cut in larger chunks. We recommend Grk Bartul Zure wine with this dish.

After this aromatic and tasty dish from the paper bag, for desert we recommend a rich mille foglie with forest fruits.

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VINOTEL GOSPOJA 03, 04, 19

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

12 - 22, 12.01. - 21.02.

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70,

140,

On the island of Krk, in Vrbnik, a little town, celebrated in the song “Vrbniče nad morem”, there is an impressive hotel, dedicated to wines and dishes of this area. Vinotel Gospoja is situated in an oasis of peace, beautiful beaches and crystal- clear sea. The hotel staff tries to welcome the guests and provide a perfect atmosphere for a complete vacation. The hotel was built in 2016, it has 58 beds in 22 units.

Contemporary appointed rooms are named after wine sorts; the indoor pool, saunas and wellness with a rich menu of the à la carte restaurant are all part of a story that links the

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tastes of Krk, love for wine and 21st century comfort. The hotel offers a splendid view of Kvarner Riviera and mountain Velebit .

Traditional dishes prepared with local ingredients from the sea and Krk pastures, Krk lamb smelling of sage and immortelle, olive oil from dark, green island olives and žlahtina wine, at its source, are a good reason for all gourmets to visit the restaurant but also organize business and private celebrations.

Sparkling and still wines of Gospoja have been internationally acclaimed for their quality.

Krčka janjeća koljenica

Krk Lamb Knuckle For 4 persons: 4 lamb knuckles, mustard seeds, salt, pepper, rosemary, olive oil, bay leaf, red wine

Incise skin in 1 x 1 cm squares and season with salt, pepper and ground mustard seeds. For best results, leave to marinate for 24 hours.

Heat the oven at 150- 160 °C. Spread olive oil over the knuckles. Pour 1 cm of water in the roasting tin and place a couple of rosemary twigs and bay leaf in it. Turn knuckle every 30- 40 minutes, to brown on all sides. If necessary, add more water during roasting.

It takes up to 4 hours to complete the roasting, depending on the size of knuckles. Raise temperature to 175 °C for the last 15 minutes so that the skin becomes crispy.

Sieve the gravy, add red wine, season some more if necessary and reduce it.

Choose a side dish; traditionally, knuckles are served with baked new potatoes and tomato salad.

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ARTATORE 15, 16, 17, 18, 19

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

pet - ned: 10 - 22,

10 - 24, 01.11. - 01.03.

,

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

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

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

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

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

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

Pijani kvarnerski škampi

Drunken Kvarner Scampi 1 kg scampi, 5 dl Vrbnik žlahtina wine, 2 dl olive oil, salt, pepper, a little garlic, 200 g polenta, 100 g wild asparagus

Gently heat the olive oil, add scampi, fry them gently and pour wine. Add salt, pepper, garlic and parsley and simmer until the wine is reduced to half the quantity.

Cook polenta with wild asparagus and serve as side dish.

Čokoladna torta od svježih smokava Chocolate cake with fresh figs Sponge: 3 eggs, 200 g sugar, 200 g flour, 1 dl oil, 1 dl milk, 80 g chocolate powder, 1 baking powder; Filling: 1 kg fresh figs, 300 g sugar; Topping: 1 dl whipping cream, 150 g chocolate

Mix all the ingredients for sponge and pour the mixture into a round baking tin (30 cm diameter). Bake in warm oven for 30 minutes at 180°. Cut the cooled sponge in half and soak with Sambuca liqueur. Cook figs and sugar for 20 minutes.

When cooled, fill the cake. Prepare the topping from cream and chocolate.

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

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VELI ŽAL 15, 16, 17, 18

Sunčana uvala 3, 51550 Mali Lošinj www.losinj-hotels.com veli.zal@jadranka.hr 051667260, 0994497558 051231542

10 - 22,

10 - 23,

,

,

30,

4,

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 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 gastro-

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100,

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nomic evenings at the same time.

This year the offer is enriched by pizza napolitana from the bread oven. It is made with top- quality ingredients such as high- protein flour, original Italian tomatoes, mozzarella di buffalo, Adriatic Kali tuna or “boškarin” ox carpaccio.

The restaurant operates within company Jadranka hoteli which has successfully competed on international market in the past few years.

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

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

08 - 24, 15.01. - 15.02.,

,

50,

8,

40,

In the centre of Barbat on the island of Rab, right next to the church, on the sea shore, on the remains of an old Benedictine monastery there is the family-run hotel-restaurant Barbat.

Here, right on the sea shore you will meet the spirit of ancient, somewhat forgotten, times, nostalgic beauty, authenticity and quietness, incorporated in the harmony of old stone architecture and aromatic Mediterranean herbs.

Amphorae and stone vessels, old grape and olive press tell stories of our 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

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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 an 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.

Jadranska fantazija

Adriatic Phantasy

Janjetina na "štufad" Lamb “štufad” Style

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Agricultural cooperative Vrbnik With 125 full members, PZ Vrbnik prides itself on modern products that are made in the fertile Vrbnik fields.

Mediterranean climate, dry summers and rainy autumns are responsible for the development of white žlahtina and other indigenous varieties of the Croatian Littoral.

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

Dalmatia

Basic features of Dalmatian cuisine are fresh ingredients, simple preparation with a few spices and herbs (parsley, garlic, onion and laurel), without too much experimentation with ingredients or gastronomic novelties. The meal should start with Dalmatian prosciutto and cheese from the island of Pag, salted sardines and seafood salad or marinated fish, all with addition of olives which are pickled differently in each Dalmatian town. Dalmatia is very proud of its high-ranked olive oils (Zlatno ulje).

Oysters from Ston are well known. You may continue with fish soup, pasta with various sauces, minestrone made with lamb and cured mutton, lamb tripe, fried sand smelt, artichokes with peas. What follows is boiled fish with Swiss chard and potatoes, grilled fish, “brodetto”, mussels and scampi in “buzzara” sauce, stew made with dried octopus or meat dishes like boiled beef with tomato sauce, “pašticada” (traditional dish made with larded meat in special sauce with added prunes), lamb cooked with vegetables, grilled meat marinated with rosemary and olive oil or renowned island lamb on the spit. Desserts include Dubrovnik “rožata” (crème caramel), Starigrad ginger biscuit and dried figs. The most famous specialties of area around the rivers of Neretva and Cetina are eel and frog “brodetto” and freshwater crab prepared in “buzzara” sauce.

Lastovo is well known for lobsters and ancient sorts of fruits and vegetables. The peak of Dalmatian wine production was reached in peninsula Pelješac and the island of Hvar.

The most famous white wines of Dalmatia are Pošip (PZ Svirče), Debit (Vinarija Sladić) and Maraština (Vinarija Sladić), also called Rukatac and Hvar Bogdanuša (PZ Svirče).

Winery Plenković Zlatan otok produces a

coupage of autochthonous white sorts under the brand Zlatan otok. As a transition, it is good to try Rosé (PZ Svirče). Dark meats and oily fish are best accompanied by Plavac (PZ Kuna), Plenković Zlatan plavac Grand cru, Crljenak (Plenković), Plavina (Vinarija Sladić), Babić, top quality Plavac, Dingač (Matuško, PZ Kuna), top quality Ivan Dolac (PZ Svirče- Badel 1862), Postup or Syrah. For aperitifs we recommend sparkling wines Don Mateo (Matuško) -white from pošip and chardonnay and rose from plavac mali. Dessert go well with prošek (PZ Svirče, Matuško and Plenković).

Exclusive restaurants are Gariful in Hvar, Adriatic, Kadena and Zoi in Split, Pelegrini in Šibenik, Atlas klub Nautika and Dubrovnik in Dubrovnik. Fish specialties are served in Niko, Foša, 2 ribara and Bruschetta in Zadar, Marina Kornati in Biograd, Zlatna ribica in Brodarica near Šibenik, Bonaca in Skradin and Kapetanova kuća (mussel breeding) in Ston. You can taste specialties and enjoy home-like atmosphere in Vinko in Konjevrate, Kopačina in Donji Humac on island Brač and Stari kapetan in Orebić. Creative cooking with traditional ingredients characterizes Bobo on Murter, Mario in Rogoznica, Pantarul in Dubrovnik and Porto Rosso on Lastovo.

Traditional specialties can be tasted in Borovik in Tisno and Krka Belvedere on the motorway, above Skradin. In Boškinac in Novalja they offer slow food with seasonal specialties. Restaurant Knez in Omiš is proud of their own ecologic production of ingredients and Poljica specialties. In Kaštil Slanica in Omiš, you can try Cetina specialties and Villa Neretva in Metković is known for Neretva cuisine.

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BRUSCHETTA 11, 12, 13, 14, 18, 19

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

11 - 23,

,

,

3,

60,

100

Restaurant Bruschetta is situated in the old city centre of Zadar, next to the remains of Stomorica church.

The view from the restaurant and its terrace stretches to the waterfront and Zadar channel and the island of Ugljan. The restaurant offers Mediterranean gastronomy with particular emphasis on fresh ingredients from Zadar area. It offers a variety of bruschettas, carpaccios and pastas. There are also many meat and fish dishes prepared in Mediterranean style.

Fresh fish, crab and mussels are served daily.

Bruschetta practises a mix of traditional and contemporary way of cooking.

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

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

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

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

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

kada MORE kaže HVALA

www.bluebag.eco

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

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

12 - 23:30,

,

,

70,

140

With its safe harbour and important hinterland, Zadar has always attracted colonizers.

We can read about it through its architecture Greek, Roman and Medieval.

Fish restaurant Foša is enclosed in the city walls of Zadar port Foša, built in 16th century, near the monumental Porta Terraferma, built by Michele Sanmicheli in 1543. The restaurant’s architecture, interior decoration and gastronomic offer reflects a mixture of Dalmatian and modern trends.

Ingredients characteristic for Zadar region are used for dishes which have preserved the tastes of Dalmatian cuisine since ancient times. However, these dishes also meet the re-

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quirements of modern diet and creative contemporary gastronomy.

The concept of open kitchen (behind a glass) in the middle of the room creates familiarity of the guests with the ingredients and the preparation. Vicinity of the sea and the restaurant terrace are the irreplaceable asset which attracts food lovers to come and complement the gastronomic sensations with those of the landscape.

With appearance of one-sort olive oils whose features match certain dish ingredients, staff from Foša recommends different sorts of olive oil to accompany different dishes. The wine list has been conceptually changed with the em-

phasis on a large number of Croatian labels and fewer Italian and French ones. Starting this year, the Champagne list has been sup-

plemented with a number of Croatian sparkling wines.

Podvelebitski škampi

Local Scampi two fresh scampi with green apple vinaigrette and dill oil

Peel two fresh scampi. Use one for carpaccio and dress it according to taste. Use the other scampi and its shell to make a figure. Pour over some green apple vinaigrette and a little dill oil.

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

Obala kneza Domagoja 9, 23000 Zadar www.hotel-niko.hr hotel.niko@hotel-niko.hr 023357888 023337890

12:30 - 24, 24.12. - 18.01.

,

,

15,

130

Restaurant Niko has always been linked to Croatia and the ancient city of Zadar. On 28 February 2013 it celebrated its 50th anniversary. On that occasion it was decorated with a gold medal by the mayor of Zadar.

Family Pavin, the owners of the restaurant, explain their success with these words: “Guests feel at home in our restaurant. The dishes we offer are prepared the way they would prepare them themselves.”

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

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

Its cuisine is primarily based on seafood.

The specialties are green pasta with scampi,

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fish that guests choose themselves and lobsters from the restaurant’s aquarium.

Intimate ambience and relaxed atmosphere are often accompanied by singing of traditional vocal groups.

In 2003 a small family-run hotel was opened near the restaurant. It has 15 nicely decorated rooms with every modern amenity.

“We are proud to have hosted some celebrities and presented them our Dalmatian gastronomic tradition and European style. Our tradition is based on the care for guests as family members. We are always ready to fulfil all your wishes, right in the vicinity of the sea, accompanied by a song, with a full table, watching the sunset, welcoming you to feel at home” - this is the message of family Pavan.

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217, 18RIBARA

Blaža Jurjeva 1, 23000 Zadar www.2ribara.com info@restorani-zadar.hr 023213445 023213445

11 - 23,

10 - 24,

,

80,

44

Although this restaurant has a 50-year-long tradition, it is a modern place perfect for dining, located in the very center of the city of Zadar, on city peninsula.

The offer is varied, it includes fresh fish, tasty meat dishes, pasta and different pizzas from wood- fired oven. The dishes are accompanied by carefully selected wines from Zadar region.

The restaurant can also host special events such as weddings, banquets and similar. The seating capacity can be extended to 100 seats

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inside and 70 seats on the terrace.

The mayor of Zadar awarded the restaurant with “Nasmiješeno sunce” (Smiling Sun) for the best restaurant in tourist season 2011.

There is also the “Certificate of Excellence”, awarded by Trip Advisor on the basis of its users’ reviews.

The attractive location and long- term reputation along with its food represent the restaurant’s strong points making a visit to 2 ribara (Two Fishermen) worthwhile.

Riblja fritura s hrskavim povrćem

Fish Fritto with Crunchy Vegetables 80 g shrimp, 80 g squid, 80 g monkfish, 1 egg, 50 g zucchini, 50 g carrot, 50 g celeriac, 50 g pepper, coarse flour, ordinary flour, vegetable oil

Clean shrimps, slice squids and cut monkfish in sticks.

Cut vegetables julienne style. Roll shrimps, squid and vegetables in coarse flour and fry for a few minutes in deep fat. Separately roll monkfish in ordinary flour and beaten egg and fry in deep fat.

Serve with slices of lemon and sauce tartare.

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BOBA 16, 17, 18, 19

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

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

5,

60,

Restaurant - tavern Boba is located in the heart of Murter, an integral part of Kornati islands, whose inhabitants’ blood has always mixed with salt, determining their identity.

The basis of cuisine in Boba is the selection of ancient ingredients updated by a refined fusion of traditional and contemporary influences.

With his love for his job and the community he works in, its owner and chef, Vjeko Bašić, accompanied by his family and staff, has made this place a recognizable destination of true gourmands.

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The restaurant’s imperative are fresh, organic ingredients carefully selected and turned into a varied menu of sea delicacies. The complete impression, from detailed preparation of food to serving it attractively, is complemented with a refined wine list.

Spacious Mediterranean garden is fenced with a wall, with an open kitchen space offering insight into the operative part of the restaurant.

“This is a perfect, quiet place for relaxation with a drink before the meal, light starters or the entire gourmet meal in intimate company or larger groups.”, say the owner.

Tekuće zlato Dalmacije

16 th INTERNATIONAL PRIZE

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

5 km from Šibenik, 4 km from Vodice, 16 km from Krka waterfalls, 10 m from the sea.

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

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

11 - 22,

,

,

14,

3,

80,

140

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

The restaurant is oriented to slow food and creative cuisine with top quality authentic ingredients. Seafood specialties and meat delicacies from Dalmatia are part of daily offer.

The hosts especially recommend lamb chops with sautéed potatoes and green beans and beef steak on seasonal vegetables. Local olive oil and wine from proper production of con-

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

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

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

Janjeći kotleti s restanim krumpirom i mahunama

Lamb Chops with Sautéed Potatoes and Green Beans 250 g lamb chops, 150 g potatoes, 100 g green beans, spices, olive oil

Fry the chops in a pan and when they are almost finished, add thinly sliced garlic. Sauté the potatoes. In another pan, roll the green beans in some pancetta.

Season and sprinkle with olive oil.

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MARINA KORNATI 18, 19

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

07 - 24,

,

,

100,

250,

150

About a ten-minute- walk away from Biograd there is Marina Kornati, the third largest marina on the Adriatic, with 750 berths. It proudly boasts with its four quality- anchors. The growth of marina’s reputation in the nautical world is followed by the gastronomic reputation of its restaurant Kornati.

The restaurant’s terrace offers the view of Biograd, surrounded by the Adriatic blue. The new restaurant hall is dominated by a large aquarium and the tavern decorated in traditional Dalmatian style, with a large open fire

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on which fish and meat dishes are prepared on the grill or under the bell.

The offer of food is based on Mediterranean cuisine, with sea specialties. However, on the menu there are also dishes for guests coming from different parts of the world.

In the restaurants there are often various events, banquets and meetings. The wine list boasts with wines from entire Croatia but also wines, champagnes and sparkling wines from France, Italy and Slovenia.

Carpaccio od tune marinirane u soku

Carpaccio of Tuna Marinated in Citrus Juice For 4 persons: 200 g tuna fillet, 2 oranges, 2 lemons, 2 grapefruits, 1 dl extra virgin olive oil, salt, ground pepper, capers

Cut tuna in chunks and marinate in olive oil and citrus juices for at least 24 hours. Thinly slice tuna and lay the slices on rocket salad. Dress with olive oil, ground pepper, fleur de sal and capers.

Chef’s Choice:

Octopus and Cuttlefish Minestrone Steak Tartare Carpaccio with Tuna Marinated in Citrus Juice Dishes under the Iron Bell Fresh Fish

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BONACA 19

Rokovača 5, 22222 Skradin www.villabonaca.com bonacaskradin@gmail.com 022771444 022771444

pon - sri: 12 - 24, 16.11. - 14.03.

,

,

70,

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

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turn to Bonaca.

On the menu there are traditional specialties such as Skradin risotto, Skradin cake, freshly caught fish and shellfish, Dalmatian prosciutto and other specialties of Skradin and Dalmatia, accompanied by Dalmatian wines.

Restaurant Bonaca is located 200 m away from Villa Bonaca with 12 pleasant accommodation units.

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

Mixed Buzzara of Prukljan Shrimp (škriljun), Scampi and Mussels from Prukljan Lake garlic, parsley, olive oil, white wine, tomato sauce, Prukljan shrimp, Prukljan mussels

Fry garlic and parsley in olive oil, add tomato sauce.

After a few minutes add shrimp and mussels and, by the end of cooking time, the wine. Cook for an additional couple of minutes and serve.

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KRKA BELVEDERE 13, 15, 17, 18, 19

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

00:30 - 24:00,

,

300,

100,

200

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

The restaurant is filled with Skradin atmosphere, with wooden tables and stone walls. The view of the Krka and Skradin is complemented by delicious specialties prepared by experienced cooking masters. Guests can also enjoy

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carefully selected wines from the restaurant’s wine cellar. On daily menu there is always lamb from the spit, “peka” (pre-ordered), turkey, rooster, squid, monk fish, lamb, veal, bread under “peka”. Seasonal menu offers wild asparagus, sausages and other specialties.

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

The service facility Krka is situated in a nicely arranged horticultural environment with lavender, rosemary and sage fields and a hundred-year-old olive tree. As an authentic

Mediterranean plant, this olive tree has great cultural, historic and decorative value. Due to its authentic and symbolic value, in 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.

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MARIO 19

Hrvatske mornarice 1, 22203 Rogoznica www.konobamario.com atrium@net.hr 022558508, 0981709273

12 - 24,

,

,

15,

40,

100

Restaurant Mario is located by the sea in old part of Rogoznica, offering a splendid view of all Rogoznica bay.

Its owners, Marija and Mario Pavić have been contributing to the rich gastronomic offer for more than two decades, with traditional and creative dishes prepared with local ingredients.

The restaurant’s menu is a combination of Dalmatian cuisine and contemporary cooking techniques. On that menu you can find prosciutto, cheese preserved in oil, salted sardines, barley with shrimps, lentils with cuttlefish,

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„brodetto" with fish and calamari, „pašticada" with homemade gnocchi, tuna prepared „pašticada" style, daily freshly baked bread, all based on recipes passed orally from generation to generation.

Food is accompanied by top- quality wines which can also be ordered by glass.

“Enjoy the unique menu and taste the combination of traditional Dalmatian cuisine and contemporary preparation of dishes, at affordable prices and accompanied by excellent wines, offered per glass. Our food provides a memorable experience for all your sense", say the hosts.

Domaći rezanci s kozicama i tartufom Homemade Noodles with Shrimp and Truffle

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VINKO 18, 19

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

12 - 23,

,

,

40,

40

Tavern Vinko is located in the village of Konjevrate on the main road leading from Šibenik to Drniš. It is in the vicinity of National Park Krka and it is a great choice for lunch after a walk in the nature but it is also a frequent point of interest for lovers of authentic tastes of Šibenik hinterland. The tavern is in a stone house with a hundred-year-long tradition of serving food, while the story of Tavern Vinko began in 2004.

The menu consists of traditional meat dishes of Dalmatinska Zagora, among which are the prosciutto cured for 2- 3 years, sliced strict-

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ly by hand to preserve its quality. Specialty of the “house of good food” is suckling pig on the spit, rooster on the spit, dishes under the bell and well known veal risotto prepared in “Skradin” way. There are also matured rump steaks and veal cutlets, lamb liver and lamb tripe prepared traditionally, bringing back tastes of forgotten times.

“Our strongest motivation and award is the satisfied guest who likes to return, live the atmosphere and enjoy our ambience, tastes of traditional dishes and excellent wines, mostly from local winemakers”, say the hosts.

Janjeće tripice

Lamb Tripe Lamb tripe, onion, pork fat, white wine, “pešt” (finely chopped homemade bacon, garlic and parsley), bay leaves, chopped rosemary, diced prosciutto, stock, tomato puree, salt, pepper, potatoes, grated Parmesan cheese

Fry finely chopped onion in pork fat until it wilts and is slightly caramelized. Add lamb tripe cut in shreds. When the liquid evaporates, add white wine. Add “pešt”, bay leaves, rosemary and diced prosciutto. Add stock in batches.

Add tomato puree, salt and pepper. Cook until tripe is tender. By the end of cooking, add diced potatoes and cook until potatoes are tender. Serve with a little Parmesan cheese.

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PELEGRINI 14, 15, 16, 17, 18, 19, 20

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

18:30 - 24, PON, 01.01. - 01.02.

,

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45,

In a 700- year old palace Pelegrini- Tambača, in the vicinity of Šibenik cathedral of St. Jacob, near the stone portal, carved manually by master Juraj Dalmatinac, there are gastronomic chambers of tavern Pelegrini.

The philosophy of cooking has been carefully built long- term, joining tradition and innovations with the desire to use the abundance of ingredients provided by Šibenik region. „Every year we try to raise the bar. Our goal is

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the gastronomic excellence at every moment”, say the hosts. Dishes are changed, improved, but the basic tastes remain the same, those of Šibenik gastronomic heritage.

The wine list is mostly filled with Croatian wines, focusing on local winemakers, local sorts and local wines but you can also find wines from most Croatian winegrowing regions. The team is young, constantly upgrading their skills attending trainings abroad.

MI NE RADIMO ZA METRO

PRIDRUŽITE NAM SE I PRONAĐITE PROFESONALNOG PARTNERA U NAMA! Postanite METRO kupac i pronađite najširi prehrambeni i neprehrambeni asortman visoke kvalitete jer kao pouzdan partner profesionalaca mi svoje poslovanje usmjeravamo na Vaše potrebe.

Unaprijedimo skupa hrvatsku gastronomiju!

Saznajte više i inspirirajte se na www.metro-cc.hr

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ZLATNA RIBICA 95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20

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

12 - 23, 24.12. - 20.01.

,

,

60,

6,

In Brodarica, one of the touristic pearls of Šibenik riviera, in a beautiful bay there is restaurant Zlatna ribica, for years known as a family-run restaurant with top quality service.

On the terrace above the sea, with the sound of Dalmatian music and the view of Krapanj island you can experience real Dalmatia. Since 1961 the restaurant has been in possession of family Tudić.

Guests can enjoy culinary delicacies of the chef Desa Tudić who offers a variety of dis-

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hes, fish and meat specialties, mussels and crab with a good selection of wines, out of which the staff recommends the excellent house wine „Zlatna ribica”. Family Tudić has also been engaged in winemaking for years.

Guests can also take advantage of contemporary appointed rooms and suites (22 double rooms, 5 suites and 3 bungalows). After renovation of the old oil plant Museum St. Lawrence 1584 on the island of Krapanj, culturally-touristic heritage of Šibenik riviera has been enriched.

Tuna tartar

Tuna Tartare For 2 persons: 200 g fresh tuna, 1 tbsp lemon juice, 1 tsp olive oil, tabasco, gherkins, finely chopped onion, parsley, capers, 1 tsp mustard, 1 tsp horseradish, salt, pepper

Finely dice fresh tuna fillet, add chopped gherkins, capers, parsley, tabasco, olive oil, lemon juice, horseradish, mustard. Season with salt and freshly ground pepper, press into a mould and serve.

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

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

10 - 24,

,

,

30,

100,

120

Deeply immersed in the colours and aromas of the Mediterranean, restaurant Adriatic is a top „everyday food" establishment situated on steep cliffs protruding from the sea, just a short walk from the hustle of the city centre.

The restaurant terrace offers a magic view through Agave to nearby islands and the open sea where sailing boats silently sail. On the terrace there is also an open fire grill. The restaurant is also suitable for larger guest groups.

Every day the chefs do their best to prepare something new. Apart from top quality grilled fish and steaks, lobsters from the restaurant’s

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fish tank, there are also signature dishes – homemade Korčula pasta, cold appetizers and unique desserts such as „Nedovršeni štrudl”.

Restaurant Adriatic attracts guests of all generations, local and foreign, those in search of a romantic escape and true hedonists in search of the lost charm of the Mediterranean.

Within the restaurant complex there is also the popular pizzeria Skipper with a vast selection of „trademark" pizzas from the wood-fired oven and cocktail lounge bar Baluni, where the guests enjoy unforgettable sunsets and a rich selection of drinks.

Adriatic biftek

Adriatic Beefsteak

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KADENA 10, 12, 14, 15, 16, 17, 18, 19, 20

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

12 - 24,

,

,

25,

100,

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Restaurant Kadena is located in Split, on Zenta, above the little port and beach. From its terrace you can see the islands of Brač, Šolta and Hvar. You can enjoy the view even in winter when the terrace is protected by sliding glass panes. Modern architecture, combining wood and stone with 34 members of staff are doing their best to expertly and creatively help you learn about new tastes and feel good at the same time.

The guest can decide whether to enjoy fine dining with fish, meat or a combination of the two. There are four, five, six, ten or even twelve courses you can choose. The culinary team will try to personalize the delicacies cre-

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atively combining the traditional and modern Mediterranean cuisine.

On the menu you will find fresh fish and other seafood, top quality meat dishes- beef steak in local sherry and timut pepper, lamb chops aromatized with honey in cream of peas and crust of Indian nuts, Foie Gras in brandy and orange juice with tiger prawns on almond and hazelnut crumble, ragout soup of oxtail and cream of scampi soup with broccoli… Skilled chef ’s hands make homemade ravioli filled with prawns and spring onion, on cream of carrot aromatized with rosemary. The hosts are particularly proud of the KADENA dessert (souffle made with dark Belgian choco-

late, truffle ice- cream, almond and chocolate crumble, pear and apple cream).

The wine list offers a vast selection of

Croatian and foreign wines, champagnes and sparkling wines, while the bar list offers top quality cognacs, whiskies and gins.

Pšenica s dimljenim plodovima mora

Wheat with Smoked Seafood For 4 persons: 320 g wheat, 120 g smoked prawns, fish stock, spring onion, garlic, parsley, butter, olive oil, white wine, salt, pepper, grated Parmesan cheese

Rinse wheat in cold water, boil for 20 minutes, drain and leave to cool down.

Briefly fry spring onion and garlic in olive oil, add smoked prawns, mussels and spices and some water. After a few minutes add wheat and keep adding fish stock. When wheat is tender, add butter, parsley and cheese.

Leave to rest for 5- 10 minutes and serve.

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ZOI

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Obala Hrvatskog Narodnog Preporoda 23, 21000 Split www.zoi.hr zoi.split@gmail.com 021637491

09 - 21,

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,

30,

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Restaurant ZOI is located on the waterfront, close to the southern wall of Diocletian Palace. The emperor’s dining room was close to today’s restaurant which gives this place a special historic energy for enjoying sophisticated dishes, fine wine, philosophical debates and joy. The history of Split is the ground stone from which the idea for this creative restaurant was born.

Charming small wooden door, always open, leads to the old stone stairs climbing to the first floor and the interior part of the restaurant. The most attractive part is the Palace wall stretching along the entire restaurant

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with windows to the Diocletian cellars. In winter months it is a real pleasure to sit in the warm room and watch the palm trees and the sea dancing harmoniously in the wind.

Further stairs lead to the magnificent terrace that leaves you speechless due to the view of Split waterfront, Diocletian’s wall and palm trees. Evenings here are quiet and exciting, elegant and relaxed. The music, conversation and sounds of the city are in perfect harmony while you enjoy yourself on the terrace, with a glass of fine wine caressed by the soft summer breeze.

Restaurant’s chef Igor Kurtenjak artistical-

ly combines the tastes of his dishes inspired by the Mediterranean with its rich history providing a real rhapsody on his plates. Since its opening in 2017, the restaurant has won a lot of recognition, including Michelin’s and Gault&Millau’s recommendation. The wine

list with 82 top quality wines covers most world regions but it favours Croatia and its neighbouring areas. ZOI is the place for exploration of the senses in the 1,700- year- old surroundings in which history, passion and food are joined to offer memorable moments.

Janjeći carpaccio

Lamb Carpaccio For 4 persons: 400 g lamb fillet, 200 g chickpeas, 0.5 g saffron, 2 granny smith apples, mustard seeds, shallots, 1.5 dl local olive oil, 2 dl raspberry juice, 0.3 dl wine vinegar, fleur de sal, mixed peppercorns

Devein the meat, cut it in stripes and marinate in local olive oil with coarse salt and pepper.

Soak chickpeas overnight and boil them with cumin and a bit of salt. While still hot, add saffron and blend.

Strain the water in which you cooked chickpeas, cool it and use the stick mixer to whip it.

Briefly boil shallots in raspberry juice with a little vinegar and leave to rest in the liquid overnight.

Soak mustard seeds and boil them in some water in which you added some brown sugar and vinegar, until the seeds are tender and the liquid has evaporated. Thinly slice the apples and serve.

This is a tasty, light and refreshing summer dish.

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GARIFUL 12, 13, 14, 15, 16, 17, 18, 19, 20

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

10 - 01, 01.12. - 01.04.

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6,

20,

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

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

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However, two most expensive champagnes are the Magnum three- and six- litre bottles of Dom Perignon White Gold 1995 in a rare packaging, plated with white gold and Dom Perignon Rose Gold 1996.

To offer our guests the unforgettable gastronomic experience, we own seven fishing boats catching fish and other seafood on a daily basis. Besides the offer of fresh seafood, restaurant Gariful is proud of the fact that most ingredients come from our own farm so that the food is organic, top quality and of known origin.

Each detail in the restaurant’s interior, exterior and offer is cared for with extreme attention and emotion, just like the restaurant’s name, Gariful, which is a word for a special flower, carnation, the flower of reconciliation symbolizing adoration, respect and deep emotions. All this is contained in the motto of this family- run restaurant in which all is directed towards realization of a higher gastronomic, but also comprehensive enjoyment and experience.

The restaurant run by emotions has reached the status of an elite restaurant visited by celebrities from all over the world.

Turisti ka zajednica Splitsko-dalmatinske županije

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

Franje Josipa 1, Kanjon Cetine, 21310 Omiš kastil-slanica.hr info@kastil-slanica.hr 021861783 021862238

10 - 24,

,

,

60,

2,

150,

80

During the 12th, 13th and 14th century, at the time when Omiš was ruled by families Kačić and Šubić, Slanica was a safe haven of famous Omiš pirates.

After the 14th century, when strong Turkish forces appeared in the neighbourhood of Omiš and Poljice, a marketplace was built in Slanica - it was a station for salt trade between the people from Omiš and the Turks. This is where the name Slanica comes from (root of the word is “salt” in Croatian language).

In the beautiful canyon of river Cetina, a Karst beauty, only 4 km from where it flows into the sea, on the Mediaeval ruins of the marketplace, today’s restaurant Kaštil Slanica

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was built. This year it celebrates twenty- five years of its operation. Tower Slanica is a monument from the 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 several-century long history of the canyon, boasts with a particular ambience linking its gastronomic offer to its surroundings and history.

Besides offering peace, beauty and relaxation in the clash between the Mediterranean and continental regions, the sea and the river, the sirocco and the northern wind “bura”, it also offers homemade specialties.

As the famous Omiš pirates, you can enjoy dishes made with ingredients from Cetina (frogs, eels, trout), the sea (fish specialties) and traditional dishes from this region such as the bread and meat prepared under the iron lid (“cripnja” or “peka”), lamb on the spit, “spuži”, “soparnik” and homemade “fritule”.

There is a playground for children near the restaurant.

In a magical ambience of the restaurant Kaštil Slanica by the Island of Love, friendly hosts organize weddings and other events for

up to 230 persons.

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

Restaurant Kaštil Slanica is the winner of national award “Simply the best” in category Catering Facilities with its offer of traditional food and drinks in rural area in 2016.

In 2017 Kaštil Slanica has received the international award, “Touristic prizma” for the new quality in tourism.

Riblji škartocet

Fish in Paper Bag Fillet of Adriatic fish, seasonal vegetables (zucchini, carrot, cherry tomatoes), black olives, extra virgin olive oil, quality white wine, lemon (not treated), garlic, onion, salt, pepper, parsley, bay leaves and rosemary (to taste)

Fillet and season the fish.

Julienne zucchini and carrots, slice lemon and onion.

Place fish and other ingredients on baking paper. Add extra virgin olive oil, white wine, salt and pepper. Wrap the paper and fasten the bag tightly with cord. Bake for 20 minutes at 220 °C. 115

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KNEZ 15, 16, 17, 18, 19

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

12 - 23,

,

,

25,

45,

40

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

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

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

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

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

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

Crni ravioli punjeni kozicama i skutom u umaku od pršuta i tartufa

Black Ravioli Filled with Shrimp and Curd Cheese in Prosciutto and Truffle Sauce For filling: cleaned Adriatic shrimps, curd cheese, cooking cream, mozzarella, olive oil, freshly ground white pepper; For prosciutto and truffle sauce: 35 g homemade prosciutto, finely diced, half tsp olive oil with truffles, 100 g cooking cream, 12 g butter, 5 g tartufata, pinch of salt, freshly ground multicoloured pepper, pinch of chopped parsley

Make ravioli with cuttlefish ink using the lasagne machine. Cut circles, 9 cm in diameter. Spread egg- wash on the edges.

Use blender to make the filling and put a small portion on each circle, fold in half and use a fork to seal it. Boil ravioli in hot salted water until they emerge at the surface.

Serve them on a hot plate and pour the sauce over them.

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KOPAČINA 17, 18, 19

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

10 - 24,

,

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In Donji Humac on the island of Brač, 7 km from Supetar, there is restaurant Kopačina.

This village has a long and rich history of cutting stone and is the home of a few artistic families.

With more than 35 years of experience in restaurant business, steered by their love for the island, family Jugović opened their restaurant in 2000. It is located in the center of the village and from its terrace you can see the island hills dominated by one of the oldest island quarries.

Led by diligent, hardworking and profes-

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sional people, this restaurant has become a place you must visit on the island.

Specialized for different dishes made with island lamb and traditional Dalmatian meat from the grill, all the dishes represent a unique pleasure. There is a number of wine labels that accompany the food. The staff is professional and friendly, the atmosphere of the village in the interior of the island is romantic.

The restaurant’s philosophy is in preparation of original and top-quality ingredients.

Traditionally, on Thursdays you can enjoy the “Evening of Brač Lamb” where the lamb is cel-

ebrated, accompanied by live music.

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

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

Brački vitalac

Brač “Vitalac” Young lamb offal, lamb lung membrane, intestines, salt, coarse sea salt

This ancient Brač dish, “shepherds’ food”, has been protected for years.

Cut heart, lungs, liver, stick them on the spit and use coarse salt to season. Use the lamb membrane to wrap the offal. Then put entrails all around the spits.

Use some more salt and grill for about 1.5 hours.

Raise heat for the last ten minutes until the dish is golden and the skin is crispy. Be careful not to burn.

Remove from the spit, cut and immediately serve with spring onion.

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

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

12 - 23,

07 - 01,

,

,

30,

30,

Restaurant Porto Rosso is situated in Skrivena luka, on the southern coast of Lastovo island. The island was declared nature park due to its exceptional beauty and preserved diversity of flora and fauna. The restaurant itself is part of a mini nautical center, together with a cocktail bar near the pebbled beach. The guests can use the pontoon moorings for their boats.

The restaurant was originally a fisherman’s house belonging to the family of the owner Marčelino Simić. Sitting on the terrace shaded by pine trees, you can enjoy the view of the

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entire bay.

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

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

Ražnjići od grdobine sa špekom

Monkfish Skewers with Bacon For 2 persons: 500 g monkfish fillet, 16 slices of homemade bacon, reduced balsamic vinegar, salt, pepper and spices

Cut fish in equal chunks, roll in bacon and put on skewers.

Grill over high heat. Drizzle with olive oil and reduced balsamic vinegar.

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

Krvavac 2 - PP.84, 20350 Metković hotel-restaurant-villa-neretva.hr hotel.villa.neretva@gmail.com 020672200, 098727794

10 - 24,

,

30,

400,

40

In the very heart of Neretva Valley, a unique natural oasis on main road Dubrovnik-SplitMostar, there is situated restaurant Villa Neretva. Opened in 1990, today it occupies a high spot among prestigious Croatian restaurants, thanks to hard work and enthusiasm of its owner Pave Jerković.

Pleasant interior decorated with artwork from Dalmatian and Neretva milieu, banquet hall, separate room, polyvalent halls, congress hall and contemporary appointed rooms and

underground garage come together nicely in the midst of the greens and yellows of this tangerine paradise.

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

Restaurant owner, Mr. Pavo Jerković who

konoba NERETVANSKA KUĆA 122

is known as the initiator of tourist program Photosafari in Neretva, received many valuable awards himself and these are some of them: state award “Antun Štifanić” for promotion of Croatian tourism awarded by Croatian Tourist Board in 2002 in the category of individuals, the award “Zlatne ruke” (Golden hands), the highest award of Croatian Trade Chamber, awards of the Association of Caterers of Croatia, the award of the County DubrovnikNeretva in 2007 for contribution to the reputation and promotion of County DubrovnikNeretva at home and abroad, the award of the municipality Kula Norinska for promotion of catering and hotel-industry and develop-

ment 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.

A new achievement of Mr. Jerković is the

annual prize of the City of Metković for year 2021- award “Sv. Ilija” in the field of tourism.

The unique experience of sailing through pristine nature in parts of Neretva swamp, in authentic boats more than 120 years old has become a true attraction of this area. This adventure offers the opportunity to learn about flora and fauna, a variety of birds and traditional way of life in one of the oldest swamps in Europe. To complete the experience, there is a Neretva House you can only reach by boat.

“While enjoying eel and frog “brodetto” in a rustic ambience of Neretva House and listening to the silence around you, you will feel nostalgic about the past times when there was no hurry, when it seems that the time was waiting for the man to finish his work. A lot of people have truly experienced this symbiosis - why don’t you, too?” say the hosts. “Once, when you visit Neretva, you will always want to come back as many before you.”

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

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

09 - 24, 24.12. - 25.12.

,

10,

1,

50,

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

Restaurant Kapetanova kuća is right on the waterfront where there used to be the seat of the port captain at the time of Dubrovnik Republic.

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Everything the nature gave to this region and the people helped to improve can be tasted in Kapetanova kuća because a long time ago the hosts chose the way they wanted to go: to offer their guests everything from the blue sea and the green fields.

The restaurant relies on its own production of vegetables and olive oil. The owner of the restaurant and its manager is Mrs. Lidija Kralj.

“Come and enjoy life, we will embrace you with love” – this is how the owners invite their guests. “Those who wish to enjoy the atmosphere and landscape may stay over in our hotel Ostrea”.

Krema od bijele ribe

Cream of White Fish White fish, spices, olive oil from Pelješac, baked olives, lamb’s lettuce

Blend boiled fish, clean from bones, with spices. Serve it with salad and olives.

Mediterranean Lunch

Shrimp soup Oysters from Mali Ston Asparagus with vongole mussels Grilled octopus Bitter orange cake

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STARI KAPETAN 14, 15, 16, 17, 18, 19

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

07 - 23,

,

,

30,

2,

30,

45

In Orebić, a place with rich maritime tradition, within hotel Adriatic, there is restaurant Stari kapetan. The outside part of the restaurant is on a replica of a17th century old sailing boat, right next to the sea. The interior tells a historic story with numerous ship mementos. Traditional cuisine perfectly fits this story since it has been composed of seafood and fresh local vegetables.

Guests mostly choose fish often caught by the owner himself. Popular dishes are octopus “buzzara” style, black risotto and mussels from Mali Ston. The owner Igor Mikulić is also the chef, assisted by his creative team.

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“To sail with Stari kapetan to historic-gastronomic pleasure, combined with the best Pelješac wines is a memorable experience.

It will be fulfilled with lodging in one of six luxurious rooms in Boutique Hotel Adriatic.

It is an elegant and charming hotel with carefully designed rooms up to the last detail with impeccable service putting the guest in the centre of attention in order to make one feel at home.

With its authentic interior decoration it preserves the suggestive atmosphere of a historic residence transformed into a real artistic form in the heart of Orebić.”, say the hosts.

Tuna šefa kuhinje

Chef’s Tuna 200 g tuna fillet, 40 g pancetta (smoked bacon), 100 g zucchini, eggplant and pepper (in total), 120 g Swiss chard with potatoes, salt, pepper, olive oil, marinade made of olive oil and garlic

Cut vegetables in small pieces. Cook Swiss chard with potatoes, season with salt and pepper and pour marinade over it.

Dice tuna fillet. Wrap them in slices of pancetta. Make skewers alternating tuna and vegetables.

Grill for 7 minutes until medium done. Season with olive oil.

With this dish, we recommend the family pride, wine Don Josip.

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DUBROVNIK

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Marojice Kaboge 5, 20000 Dubrovnik restorandubrovnik.com info@restorandubrovnik.com 020324810, 0992585871 020324803

12 - 24,

18 - 24,

,

60

Restaurant Dubrovnik is located on a charming terrace surrounded by typical local stone houses, dating back to the times of Dubrovnik Republic. At those times the terrace was used as a playground of family Bunić and today it is a modern fine dining restaurant with Michelin’s recommendation since 2017.

Using contemporary culinary methods and the terrace in the city center, the restaurant

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chef Dalibor Vidović turned this place into a real gastronomic heaven, an ideal escape from the hectic city life…

With his team, the young chef creates memorable dishes with a Dalmatian touch.

The guests can choose between two tasting menus or a la carte dishes. The menu is based on autochthonous ingredients and carefully selected wines from Croatia and the world.

MATUŠKO VINA

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

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

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

www.zlatanotok.hr

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

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PANTARUL 18

Put Kralja Tomislava 1, 20000 Dubrovnik pantarul.com pantarul@pantarul.com 020333486

12 - 24, PON,

18 - 24,

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,

7,

70,

Since 2014 restaurant Pantarul, located in Lapad in Dubrovnik has been a favourite spot of people from Dubrovnik and you will meet them on workdays and at weekends. You will always be met by one of the co- owners: Milan Vasić, Đuro Šiljug or Ana- Marija Bujić.

The menu is compact but varied and it changes three times a year, in sync with seasons. Besides the fixed menu, Pantarul also offer the so-called tapas menu with dishes changing more often, i.e. weekly.

Pantarul’s wine list has been created by ac-

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claimed sommelier Siniša Lasan. It is focused on top Croatian wines. All labels can be ordered by glass. Pantarul’s motto: “Feels like home” actually describes this restaurant- the ambience is relaxed, staff is friendly but professional and the food is prepared with carefully selected ingredients coming from recognized suppliers.

As a memento of your stay in Panatarul you can buy one of two restaurant cookbooks: Pantarul doma (Croatian edition), Pantarul at Home (English edition) or What’s Cooking in Dubrovnik (English edition).

Quiche s kozjim sirom i sušenim rajčicama

Quiche with Goat Cheese and Sundried Tomatoes For 8 persons: 250 g puff pastry, 250 g sundried tomatoes kept in oil, 150 g dried figs, 5 eggs, 5 dl cooking cream, 200 g fresh goat cheese, 4 tbsp finely grated Parmesan cheese, 4 tbsp finely chopped fresh chives, salt, freshly ground pepper

Heat the oven to 180 °C. Roll the dough thinly and place it in a round 26 cm baking tin. Cut the dough hanging from the rim and use the fork to poke the dough. Bake for 10 minutes and even the parts that are puffed with back of the spoon. Do not worry if some dough crumbles.

Leave to rest.

Drain tomatoes and remove stems from the figs. Cut both to 0.5 cm pieces.

Whisk eggs in a bowl, add cooking cream, goat cheese, Parmesan and chives.

Add tomatoes and figs. Season generously with salt and pepper and pour over the half- baked dough.

Bake for 40- 50 minutes until the filling is stiff and the dough is golden.

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

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

18 - 24,

,

120,

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In Pile, near the sea, on the very entrance to the old city center, there is restaurant Nautika.

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

Rep jastoga

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.

Lobster Tail Cut tuna in a stick 10 cm long and 3 cm thick. Then grate zucchini to make “spaghetti”. Season zucchini with salt, pepper, olive oil and lemon juice.

Roast heads of garlic cut in half. Squeeze them when done, boil twice in milk, add salt, sugar, butter and cream.

Wash and dry capers. Put them in the oven to dry completely. Blend them into a powder. When every ingredient is ready, grill three cubes of tuna and serve on garlic stripes, with zucchini in the middle of the plate. Decorate with a flower.

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www.pz-svirce.hr

www.polycarbo.eu

Rino Gropuzzo www.rinogropuzzo.hr

Gorski kotar, Lika, Karlovac and surroundings, Moslavina

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

Pinot blanc (Winery Šoštar) and among red wines Frankovka (Winery Šoštar). With deserts, we recommend Muškat Otonel (Florijanović) and aromatic Traminac (Winary Šoštar).

In the town of Karlovac, all year round about 10 restaurants offer dishes prepared with beer and mushrooms as main ingredients. More than 1000 mushroom pickers bring their mushrooms to a collection point Vendrija, from where they are distributed to restaurants.

Restaurant DP in Donji Zvečaj offers local gastronomic dishes but also specialties from other regions and creative dishes.

The same is true for restaurants Lička kuća in Plitvice Lakes, Frankopan in Ogulin, Strug in Plesmo and Cocktail in Sisak.

Autochthonous specialties are served in Mirjana & Rastoke in Donji Nikšić and Kod bake in Garešnica, while restaurant Žganjer in Ozalj is mostly specialized in preparation of lamb. Hunter’s cuisine is preferred in Lovački dom Muljava in Vojnić, Lovački rog in Karlovac and Gradina in Josipdol.

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

Rastovača 11, 53231 Plitvička Jezera www.np-plitvicka-jezera.hr prodaja@np-plitvicka-jezera.hr 0992767406

11 - 23,

500,

270,

32

Lička kuća restaurant is located within the National Park Plitvice Lakes. In pleasant interior decorated with wood and traditional tools, one can taste autochthonous dishes prepared in new ways.

Chef Igor Jularić says he prepares stock only from local ingredients, either vegetables or meat. Pasta and sweets are prepared on the spot, meat is cut and cured in their own butcher’s shop. No additives or artificial flavouring are used. New culinary techniques are used for maturing and curing meat, making sausages, pasta or the local cheese spread- Lička basa.

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The culinary team gladly combines traditional with contemporary.

After re- branding, dishes like “Lički zavežljaj” are born. This dish resembles lamb with a side dish prepared under the iron bell, but in small portions. There is also “Lamb Orzotto”, smartly combining traditional barley with reduction of dark Velebit beer and Spanish stock made of beef bones, with sauteed Lika lamb.

Sweets have also gone through changes. Besides traditional strudel, there is also cheesecake made with basa cheese and glazed

with plum jam prepared by kitchen staff and used in desserts throughout the year.

Within National Park Plitvice Lakes there are several catering facilities, namely four hotels with restaurants, two self- standing restaurants, two restaurants within the campsites as well as a number of smaller snack bars at entrances and inside the Park.

National Park Plitvice Lakes is located in

Lika, an ecological oasis with three national parks, a nature park, a cave park and a number of natural phenomena. Specific taste of food is the result of rich pastures in which more than 50 different plant species grow, out of which 25 are medicinal. Therefore Lika boasts with certificate LIKA QUALITY currently covering 160 products, many of which are used in Lička kuća.

Janjeći kotleti u krustu

Lamb Chops in Crust Top- quality ingredients are prepared in restaurant Lička kuća. One of them is lamb.

In order to achieve quality chops for this dish, the whole process of their processing must be carefully monitored and guaranteed, which is a precondition for high gastronomy.

Three different culinary techniques are used to prepare this dish. First, chops are processed in vacuum at low temperature (more and more popular sous vide technique), then they are briefly fried in a pan and finally, coated and roasted in the oven. A special mix of fine herbs is used for coating, resulting in delicious crust. The dish is completed with cream of cauliflower and demiglace sauce in caramelized “boats” made of onion, with crunchy onion and sauteed vegetables.

This exquisite plate represents one of the most complex dishes offered by Lička kuća, as a concept of modern signature dishes. Instead of oranges, you can use melon or peaches.

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MIRJANA & RASTOKE 16, 17, 18, 19

Donji Nikšić 101, 47240 Donji Nikšić www.mirjana-rastoke.com info@mirjana-rastoke.com 047787205 047811149

06 - 23,

,

,

100,

250,

150

Restaurant Mirjana & Rastoke is positioned in the vicinity of the city of Slunj, a short drive from the beauty pearl of Rastoke - “little” Plitvice and 25 minutes from the entrance to National Park Plitvice Lakes, on state road leading from Zagreb to Slunj, Plitvice Lakes, Zadar, Split, 4 km before Slunj, on the right side.

This family-run restaurant presents tradition in preparation of homemade specialties and preservation of original recipes. Top gastronomic experience is guaranteed by rich culinary experience and use of local, ecological-

ly grown ingredients. Specialties include wellknown Lika lamb, veal under the bell, venison dishes, fish and vegetarian dishes. The most demanding palates searching for sweet treats will enjoy apple strudels and gratinated pancakes.

The restaurant can seat 250 guests, there is a bar for 50 persons and a terrace for 150. The whole restaurant is traditionally appointed.

Warm soft colours, wood and stone used for decoration and friendly staff dressed in traditional costumes will create a relaxed and cozy atmosphere.

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

Roll out the homemade puff pastry, spread evenly sliced apples mixed with other ingredients.

Roll strudel and brush with egg wash, bake in the oven at 170 degrees. For vanilla sauce, boil milk, add sugar, rum and vanilla pudding (if pure vanilla is used, it needs to be thickened with corn starch). For topping, cook cherries in syrup made from water and sugar and thicken it with corn starch, if necessary.

Serving recommendation: place apple strudel on vanilla sauce, pour hot topping and sprinkle with caster sugar.

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Your indispensable compass to Croatian gastronomy!

Publisher information and contact: www.gastronaut.hr gastronaut@gastronaut.hr +385 51 718 919

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

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

06 - 23,

,

,

40,

80,

180

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

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

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dishes. The food is based on authentic ingredients such as deer, boar or bear prosciutto, homemade cheeses, mushrooms - filled or grilled, trout, rolled veal or grilled meat.

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

Along with many other desserts, the restaurant offers over 50 kinds of pancakes. There are about 100 wines to taste with a possibility of organizing wine tastings accompanied with smoking of Cuban cigars. There are also 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 event Turistički cvijet 2008. (The Tourist Flower 2008).

Salenjaci

Suet Biscuits First dough: 500 g flour, 4 yolks, 3 dl white wine; second dough: 500 g pork suet, 500 g flour; other ingredients: plum jam, icing sugar

Prepare separately the two doughs. Roll the first dough and spread the second over it. Repeat the procedure three times. Every time leave to rest for 30 minutes.

Cut dough in small squares 0.5 cm thick and fill with plum jam. Bake at 200 °C for 15-20 minutes, until golden. Roll them in sugar while they are still hot.

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

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

07 - 23,

,

,

50,

160,

80

Restaurant Gradina is located only a few hundred meters from the center of Josipdol, the crossroads of many paths near the road to Senj and to Plitvice Lakes. It is also in the vicinity of motorway Zagreb-Split.

The restaurant was opened on 4th November 1995 and in its 22 years it may boast with numerous awards and acknowledgments for its quality service.

The restaurant’s interior is decorated with artwork of renowned Croatian painters and a display table that may help you choose wine from the selection of best Croatian wineries.

The object is full of hunting trophies showing the fauna of the region.

Gradina daily serves cold and hot appetizers, game specialties, grilled meat, meat on the spit and from the bread baking oven, freshwater fish and crab. The restaurant is primarily known for its awarded game cuisine with specialties made with venison, boar and bear.

There are also “štrukli”, which are in Gradina prepared in six different ways: savoury ones with cheese, vegetables or mushrooms and sweet ones with cranberries, blueberries and walnuts. Authentic potatoes from Lika and cabbage from Ogulin take a special place on 142

the menu. These two ingredients have fed generations in this region and they have been labelled as ingredients with protected geographical origin and authenticity.

The restaurant offers catering services for family dinners in one’s own home but also official formal events and holiday buffets at locations chosen by the guest. There is a long reference list of satisfied clients who recognized the quality and advantages of this service.

The new restaurant hall of 600 m2 is an ideal location for weddings, congresses and larger gatherings. There is a large variety of menus that are individually adapted to each group so that every guest has their moment of attention and uniqueness while enjoying food and drinks.

Within the Catering Trade Gradina, of which restaurant Gradina is a part, there is also a hunting lodge Hum. Its offer is adjusted to its guests; particular care is taken of the gastronomic aspect which comprises traditional dishes.

For all the guests who would like to take a part of Lika with them, different types of honey produced in the bee garden of OPG Pavlić are offered.

T-bone

Season the matured T- bone steak with coarse sea salt and grill.

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LOVAČKI DOM MULJAVA 07, 08, 09, 10, 11, 17, 18, 19

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

10 - 21, 24.12. - 31.12.

,

,

70,

70,

Hunter’s Lodge Muljava is situated on the slopes of Petrov agora, surrounded by centennial beech forests. It is an ideal place for rest and relaxation, only 33 km away from Karlovac in direction of Vojnić. If you want to enjoy the beauty and hunting ground for a longer period of time, hunter’s lodge Muljava offers accommodation in 8 comfortable rooms with a total of 27 beds.

Wild boars, roes and snipes are hunted here.

Therefore, the gastronomic offer is based on hunter’s specialities, traditional recipes, specialties prepared with forest fruits and also grilled meat and those prepared on the spit.

Beside the lodge there is a large covered area

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for 350 persons. Different events can be organized there, like weddings, workshops and business meetings. It is equipped for presentations and projections. Beside this area there is a large barbecue, which is water operated.

Along with the gastronomic offer, there are possibilities for many other activities: a playground, area for art colonies, photo excursions, catering and barbecue facilities, conference hall, mountaineering and educative trails, tracks for persons with special needs, tourist sightseeing of historical and cultural sights such as the tomb of king Peter, Pavlin monastery and monuments from World War II, ornithological park, recreational activities

(archery, 3D archery, paintball, bicycle rental), organized camping, program of school trips and field lessons, international race “King Petar Svačić”, organization of business meet-

ings and events, seasonal events (dedicated to chestnuts, mushrooms…), organization of weddings and other private celebrations.

Odrezak jelena u umaku od vina

Deer Steak in Wine Sauce For 4 persons: 800 g deer thigh, 200 g pancetta, onion, celeriac, butter, red wine (cabernet sauvignon), salt, pepper, garlic, beef stock

Slice the deer thigh, beat the slices and season with salt and pepper.

Fry the slices in hot fat on both sides and set them aside. Add chopped pancetta, onion and celeriac on the remaining butter. Simmer and add stock in batches until everything is tender and the liquid is reduced. Add 1 to 1.5 dl wine, salt, pepper and finely chopped garlic. Return the meat to the sauce and cook until the sauce is thick to your preference.

Serve with bread dumplings or homemade gnocchi.

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

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

07 - 23,

,

,

70,

120,

60

Restaurant DP is located on the eighth kilometer of state road Duga Resa-Senj, in Donji Žvečaj. It is just about a hundred meters away from the beautiful green and clear river of Mrežnica. The restaurant is owned by family Vukmanić. This warm discreet corner can accommodate 240 guests in two separate halls and on two summer terraces.

It is the owner’s mission to approach each guest, to be good hosts, to assist the guests in their selection of traditional national dishes, dishes from the spit, under iron cover (“peka”), from the grill or imaginative á la carte dishes and specialities from Mrežnica area prepared by famous chef Ivana Vukmanić.

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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 (The Mrežnica House) close to the restaurant and the renovated water mill on a little waterfall, down the river from. Mrežnička kuća is open from Wednesday to Sunday from 12 to 11 pm. You can have coffee or cocktail in the nature by the river or enjoy international specialties and also desserts.

Rebrica

Ribs 400- 500 g ribs; for rub: 1 clove garlic, tsp salt, ½ tsp chili; for spread: 1 tbs olive oil, 1 tbs ketchup, 1 tbs acacia honey, ½ tsp smoked paprika, 0.015 l Worchester sauce, 1 tbs apple vinegar

Rub ribs with mixed ingredients for rub and refrigerate for at least 6 hours. Steam the ribs for 90 minutes. Spread the mixture all over the ribs and roast the ribs in the oven for 10 minutes at 180 °C.

Burrito Burrito 1 wheat tortilla, 100 g coarsely ground black angus beef, 20 ml oil, 20 g sweet corn sauteed in butter, 20 g boiled red beans, 50 ml hot tomato salsa; for guacamole sauce: 1 avocado, juice off 1 lime, 30 g finely chopped shallot, salt and chili to taste

Fry beef in oil for 1- 2 minutes. Add corn, beans and salsa. Mix well.

Spread guacamole sauce on tortilla, add beef and 50 g of cheddar. Roll and fry in pan on all sides.

For guacamole, mash avocado with a fork, add other ingredients, mix and season to taste.

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

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

10 - 23, 01.01.

,

,

100,

180,

80

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

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The restaurant consists of four separate rooms appropriate for various celebrations and gastronomic gatherings (40- 260 persons).

Between the forest and the restaurant there is a lawn with a fountain creating a special atmosphere. It is possible to organise weddings in the open with special arrangements, welcome cocktails, cutting of wedding cake under the stars. All the details are taken care of by restaurant staff who are also proud of their catering services.

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

Šumski biftek

Forest Beefsteak 300 g beefsteak, 100 g porcini mushrooms, 1 onion, olive oil, stock, 1 dl white wine

Heat the oil and fry onion until golden. Add porcini mushrooms and simmer briefly. Add the stock and wine. Let the wine evaporate. Add a little butter before removing from heat.

Grill the beefsteak to preference, we recommend medium. Serve it with homemade croquettes, pour the sauce over and decorate.

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

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

08 - 22,

07 - 23,

,

,

80,

300,

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

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

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

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farmers. Tradition is reflected in preparation of traditional dishes. Homemade specialties such as bread and rolls, lamb pate or grilled liver with fresh cheese are worth trying. Pork specialties like sausages, ham and bacon are inevitable.

The restaurant holds Guinness Certificate for the longest strudel in the world, prepared on 6th September 2015. It was presented in Jaškovo and it was 1,479.38 m long. The certificate is exhibited in the restaurant.

Torta Katarine Zrinski

Lamb brought from the island of Pag and Krk is prepared on the spit, over beech wood.

The owner Ivan Žganjer personally selects lambs from breeders, some of them have been cooperating for over 25 years. Hot lamb and homemade bread are accompanied by equally

Štrudla

Katarina Zrinski's Cake

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

You can spend the night in Jaškovo because within the restaurant building there are 5 cozy rooms with atmosphere of past times.

Strudel

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COCKTAIL 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20

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

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

Small towns acquire charm and affection by their interesting achievements which permanently attracts their citizens but also those from their surroundings, near and far so that such towns become recognized forever. If you are ever in Sisak, there is a restaurant in the city center called Cocktail, decorated at world standards but keeping the real tastes of Sisak region. The restaurant itself is the very reason for some visitors to keep coming back to Sisak.

Brothers Sanjin (waiter) and Goran (cook) Kramarić have been additionally educated in Croatia and abroad. They passed their skills and knowledge to the family-run restaurant.

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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 have will entrap you because what your palate tries, it never forgets. Since restaurant Cocktail is oriented to gastronomy (Greek gastronomia - knowledge of various dishes and the way they are prepared, cult of selected food and culinary expertise), here you can taste fine dishes prepared with the best ingredients from the area. There are traditional dishes from Posavsko-moslovačka region, Mediterranean

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

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

10 sati pareni juneći mišić s pjenicom od krumpira

Beef Muscle Steamed for 10 Hours with Potato Foam For 4 persons: 800 g beef muscles, salt, pepper, thyme, olive oil, 3 dl demi-glace sauce

Marinate the muscles in olive oil with thyme, salt and pepper for 24 hours.

Put the muscles into a vacuum-sealed bag carefully extracting all the air. Steam the meat for 10 hours at 80 °C. Pour demi-glace sauce enriched with thyme over the muscles.

Serve the muscles with potato foam.

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STRUG

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Plesmo 26, 44325 Plesmo ekoetno-selo-strug.hr info@ekoetno-selo-strug.hr 044611215 044 611 215

ned: 12 - 18, sri - sub: 13 - 21,

,

70,

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Ecological ethno- village Strug is located in the heart of Posavina, in village Plesmo, on the Strug river, in Nature Park Lonjsko polje.

It is one- hour- drive from Zagreb and the same distance from Slavonski Brod. It is part of the town of Novska. In its vicinity there are Krapje, the European village of construction heritage and the headquarters of Nature Park Lonjsko polje with ranger and other services for welcoming and guiding the guests. Halfan- hour away there is Čigoč, the European village of storks, Lipik, a small town with a 19 century spa and stables of Lipizzaner horses. Moslovina hills are full of vineyards with a wine road of autochthonous sort škrlet.

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In restaurant Kod dida Joze in the village, they serve autochthonous Posavina dishes marked “Okusi Posavine” (Tastes of Posavina).

Bread and pasta, chicken, beef, porcini or tomato soups are all homemade. Freshwater fish is grilled or coated in corn flour and fried. Deer with cranberries and homemade pasta and wild boar with prunes and homemade gnocchi or in sweet sauces made with škrlet wine or hazelnut brandy are some of the venison staples.

“We often tend to surprise our guests with quails or sturgeon. Locally grown goose, duck or chicken can be pre- ordered, roasted in the oven with potatoes and vegetables. Occasionally, for real connoisseurs there is also stewed rabbit on

the menu. Friday is reserved for “fiš” (freshwater fish stew), Saturday for venison goulash with polenta or homemade noodles. For dessert, you can have grandma’s cakes, plum or poppy seed dumplings, cooked pasta filled with homemade jam or cheese or hot “buhtle” and apple strudel. To start, or to finish, you can have a good plum, herb or pear brandy or one of about ten liqueurs. As far as wine is concerned, we recommend škrlet, the autochthonous wine of Moslavina hills or frankovka or rose”, say the hosts.

Kod Dida Joze can seat 70 guests with 40 more on the terrace. You can spend the night in one of ten rooms. On the estate there are playgrounds, badminton, volleyball and futsal courts, a sauna and a swimming pool.

In Ecological ethno- village Strug you can see Posavina horses, you can feed puppies, chickens, geese and ducks. Nature lovers can use solar boats, bicycles, they can walk on the fields and through forests or watch more than 250 different birds in Lonjsko polje.

Trganci s vrhnjem i zapečenim špekom

“Trganci” Pasta with Sour Cream and Fried Bacon For 4 persons: 500 g all purpose flour, pinch of salt, 2 dl cold water, 2 dl sour cream, 100 g bacon

Make dough from flour, water and salt. With your fingers, tear little pieces of dough and boil them in hot water with salt. Drain them and mix in a bowl with previously warmed cream.

Fry chopped bacon in a pan and sprinkle it on pasta.

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KOD BAKE

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Kapelica 36, 43280 Garešnica www.gastronaut.hr danijela.crnjakandri@gmail.com 043532300, 0915725012

ned: 00 - 24, sri - sub: 10 - 18, uto: 10 - 21,

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Restaurant Kod Bake is located in the north- western part of Moslavina, 16 km from motorway A1, exit Kutina. The roads take you further to Bjelovar, Daruvar and Pakrac.

Traditional dishes have been prepared here for more than 50 years. The owner Danijela Crnjak Andi uses most ingredients from her own farm and prepares delicacies based on our grandmas’ recipes.

The offer is dominated by dishes of Slavonian and Zagorje cuisine, such as venison and mushroom dishes, cured and cooked pork shank and sauerkraut, tripe, dishes with asparagus and ramsons.

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The restaurant’s interior is dominated by rustic details. There is the outdoor terrace and a little wooden house used as playground for birthday celebrations.

The guests can take photos or feed animals such as piglets, poultry and donkeys.

The restaurant was awarded several prizes: Brončani cvijet ruralne gastronomije (Bronze Flower of Rural Gastronomy), Okusi zavičaja Bjelovarsko Bilogorske županije (Local Tastes of County Bjelovar- Bilogora), finalist of EDEN competition of excellence, 1st place, Simply the Best in category of serving traditional food.

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godina

godina

1954 - 2021

Fédération Internationale des Journalistes et Ecrivains du Tourisme Svjetsko udruženje turističkih novinara i pisaca u turizmu osnovano je u Parizu i ima oko 1000 članova iz tridesetak zemalja članica.

FIJET je utemeljio najviše priznanje Zlatnu jabuku, Oskara za kulturno-povijesnu i prirodnu baštinu. Iz Hrvatske su dobitnici: Dubrovnik, Split, Vučedol, Opatija i Rovinj.

1964 - 2021

Udruga turističkih novinara i FIJET Hrvatska osnovani su za vrijeme međunarodnih susreta turističkih novinara u Makarskoj - Tučepi, tzv. „Majskih susreta”.

FIJET Hrvatska ima 60 članova turističkih novinara, putopisaca i pisaca u turizmu.

Utemeljena je nagrada “Marko Polo - slavni putopisac" za domaće i strane novinare.

Utemeljena je i nagrada FIJET Tolerance za javne osobe koje su dugogodišnjim djelovanjem, razmišljanjem i promicanjem pokazale iskrenost, dosljednost, humanost, otvorenost i toleranciju u očuvanju vrijednosti mira u svijetu u misiji doprinosa razvoju turizma.

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30 godina odležan i njegovan vinjak u hrastovim bačvama.

Natočite BRIONE pred gostom u konjak čašu i uz to poslužite mediteransku datulju koja se izvanredno sljubljuje s raskošnim bukeom BRIONA.

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

www.vendrija.hr DRY AND FROZEN FOREST MUSHROOMS

Boletus, Chanterelles, Black trumpets and Hedgehog • The tradition of family business in the forest assortment of over 30 years.

• We supply over 300 restaurants.

Ul. Maksimilijana Vrhovca 15, Karlovac | Tel. 091 6012 888

Zagreb and surrounding area

In Zagreb, just like in any capital, all Croatian and many foreign cuisines are present. Old Zagorje specialties served in special surroundings are at home in Stari Puntijar. Within the object there is a Museum of Gastronomy. Zinfandel follows trends of world gastronomy in exclusive atmosphere of Hotel Esplanade. In Noel they offer tasting menus with innovative specialties. Mediterranean cuisine is the inspiration in Mon ami and Dubravkin put. In Vinodol and Zelen Dvor there are dishes from Zagorje and Gorski Kotar and in Muzej those from the Mediterranean.

Specialties prepared with ingredients coming from small farms are the winning card of Potkova in Zagreb and Karlo in Plješivica.

In Zagreb you can find wines from all re-

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

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KARLO 13, 15, 16, 18, 19, 20

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

12 - 22, PON,

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40,

56,

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

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

At weekends there is always “peka” (meat prepared under an iron lid, covered with hot coal). The host recommends lamb from Žumberak, veal, poultry, rabbits, ham, bacon, sausages, cottage cheese with sour cream…

Smoked trout from Žumberak, catfish and carp are also on the menu.

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

Krem juha od medvjeđeg luka Cream of Bear Garlic Bunch of bear garlic, tablespoon dried mushroom flour, tablespoon homemade spices mixture, 1dl cooking cream

Blend all the ingredients in a blender and let the mixture boil for half an hour

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

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

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

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8,

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Daily fresh white fish, black cuttlefish risotto, Adriatic squid and octopus salad are expecting you in restaurant Mon Ami. Delicacies such as Kvarner scampi, lobster, shellfish, tuna carpaccio with black truffle or sand smelt fried in olive oil are always on the menu. Exclusively, you can try fresh authentic black Turoplje truffle every day.

Extra virgin oil, awarded with gold medals, is from their own olive grove in Skradin.

Tasting dinners are often organized in the restaurant where food and wine from visiting wineries are combined.

The wine list count 65 labels. The sommelier

is also a lecturer for the Croatian Sommelier Club.

Food is taken care of by chef Goran Marko Beus. The interior has been decorated with natural materials, for 20 years reflecting the way of life and business. For three consecutive years the restaurant has been recommended

by Michelin Guide.

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

The restaurant is located in the center of Velika Gorica, near the International airport Franjo Tuđman.

Morski pas u umaku od bijelog vina i finih trava

Shark in White Wine Sauce with Fine Herbs 162

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

Dubravkin put 2, 10000 Zagreb dubravkin-put.com info@dubravkin-put.com 014834975 014828149

11 - 01, NED,

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15,

60,

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Located in the vicinity of Gornji grad (Upper Town), a few steps from Ban Jelačić Square, in beautiful Tuškanac forest, the restaurant Dubravkin put 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.

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 Vedran Petranović.

“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 rižoto Black Risotto Carnaroli rice, shallots, olive oil, cuttlefish, white wine, chicken stock, cleaned scampi tails, 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. Serve with scampi tartar and coarse salt on top of risotto.

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

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MUZEJ 18, 19

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

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

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Restaurant and café Muzej is located in the Museum of Arts and Crafts which is one of the first institutions of that type in Europe.

It is situated in the beautiful Mažuranić Square, in the immediate vicinity of Croatian National Theatre, Faculty of Law and Music Academy and just a few steps away from Ban Josip Jelačić Square.

The restaurant is complemented by one of the most beautiful terraces in Zagreb - a magical atrium within the powerful architectural

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5,

150,

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building refreshed by a green garden and dominant fountain.

The restaurant is a point of interest of many gourmands and its menu is based on traditional and modern Croatian cuisine, a combination of fish and meat specialties accompanied by a wide range of Croatian wines. Besides the warm and cozy ambience, what actually makes the experience perfect is the professional and friendly staff.

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

Season veal with salt and pepper and cover with oil. Leave to rest for at least 72 hours. Cook the matured meat in Kopa Grill at 350-400 °C, 1.5 minutes on each side.

Move the meat to a stainless-steel dish in which you previously melted butter and mixed it with honey, thyme and a few drops of orange juice. Let the meat soak in the juices. Boil unpeeled new potatoes. Slice them, pat them dry and fry them until golden brown. Season the potatoes with salt, paprika and marjoram.

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Kave

Slastica

Intensive cooking trainings for professionals as well as workshops and classes for beginners, cooking lovers, young people and children are just a small part of our gastronomic story. It is a story that has been built over many years by Association of Chefs from Mediterranean and European Regions (ACMER).

This international professional association based in Split has hundreds of members from over 30 countries and, since 2018, includes world renowned lecturers and chefs educated in the United States and throughout Europe. These members have become partners, lecturers and mentors in relevant international education projects, trainings and qualifications for staff in gastronomy and tourism. All standards and competencies are met according to the actual needs of employers for which ACMER becomes a training center for trainers (teachers and mentors).

ACMER is one of the only organizations in the re-

gion that cooperates with the Paris School of High Gastronomy Alain Ducasse (Ducasse Education) whose lecturers are guests and help to educate the region's chefs at the ACMER Academy in Split.

There are a number of other activities that go beyond the borders of Croatia, such as the organization of the largest gastronomic competitions in the region - The Pearl of the Sea, exhibitions, festivals, presentations and collaborations with renowned companies from the HoReCa sector with the aim of promoting the culinary arts.

ACMER provides scholarships to young chefs and encourages them to participate in various humanitarian events and projects of related domestic and foreign organizations and to compete internationally cooking competitions.

The ACMER culinary team has earned until now numerous awards including 256 medals and 35 trophies at international competitions as well as 25 awards from culinary associations across 28 countries

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

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NOEL 17, 18, 19

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

12 - 24, NED,

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40,

24

In a short period of time restaurant Noel has enchanted people from Zagreb and their guests with its creative signature dishes.

The restaurant's culinary approach is based on extending borders of contemporary cuisine and introducing innovative culinary techniques with predominantly local seasonal ingredients. The menu changes with seasons and it depends on the chef ’s finds in his daily “hunt”. The guests may choose 4 or 9 course menus, while the Chef ’s table brings a special experience of over 10 courses where the chef shows all his skills and talent.

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The restaurant’s main focus is to provide a gastronomic experience with modern culinary techniques, refined ingredients and to pair the food with a vast range of wines from the restaurant’s cellar, carefully selected by internationally acclaimed sommeliers.

Approximately once a month Noel hosts a famous winery. They have amazed the Croatian public with a first of its kind thematic dinner in which they combined dishes with perfume scents. They have recently introduced foodcocktail pairing.

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

Our wines come from the area of Vizinada, part of the Istrian peninsula, which has always been a wine-growing district, with an excellent climate, afertile red soil and a pleasant altitude which is of great importance for the wine. Our vineyards’ locations allow vines to absorb the sun heat throughout the day, which greatly affects the excellence of the product.

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

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

www.vina-deklic.com

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

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

12 - 24, NED,

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50,

100,

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By the main road leading from Zagreb to Sljeme there lies restaurant Stari Puntijar.

Preservation of 160 year old family tradition is now in the hands of Zlatko Puntijar. With its own parking and large summer terrace, in the restaurant’s main hall, decorated with old photographs, old coats of arms, hunting tro-

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phies and old candelabras, there is room for 100 guests.

The wine list with about a hundred sorts of wines is given the same attention as preparation of each homemade specialty and 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 other specialties made according to old recipes.

Mr. Puntijar had the first cookbook used in the restaurant and several more reprinted in Croatian language.

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

in 1987 restaurant Stari Puntijar was opened.

In the vicinity of the restaurant there is also hotel Puntijar****.

There are 34 well- appointed spacious rooms

in the hotel, including two junior suites, a café and congress hall with 60 seats. Although the building is completely new, its interior reflects different artistic and historic eras of Zagreb and Croatia.

Punjene suhe šljive u špeku iz vremena kralja Bele IV.

Filled Prunes in Bacon King Bela Style Pit prunes, fill them with cheese and walnuts. Wrap them in bacon and grill.

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TEKKA 18, 19

Radnička cesta 37 b, 10000 Zagreb www.tekka.hr info@tekka.hr 016389398 016389399

11 - 24,

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50

In the very center of Zagreb business area, just ten minutes from the very center of the city, there is the Japanese restaurant Tekka.

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

Tori teriyaki

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

The restaurant is decorated in minimalistic style.

Sushi & sashimi

Why not do business where you vacation?

If you are looking for investment opportunities, wish to find partners or start a business in Croatia - let us do the hard work while you enjoy the cuisine. www.aestus.hr +385911107887

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

Nikole Tesle 10, 10000 Zagreb www.vinodol-zg.hr vinodol@vinodol-zg.hr 014811427 014811443

10 - 24,, 25.12. - 25.12.

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150,

90

Restaurant Vinodol is located in the city center, in Teslina Street, i.e. the old Nikolićeva Street. This is a privilege but also an obligation. As Nikolićeva Street got its name after Dr Vladimir Nikolić, the great county prefect of Modruško-rijecka county and Croatian vice governor. Restaurant Vinodol was named after the birth place of baroness Vera Nikolić, the vice governor's daughter, who was a great painter that spent most of her life in the villa and vineyards of Prekrižje. The villa was eventually torn down and replaced by the President's palace.

The renowned painter dressed highly practically and only a detail like her special ring or ivory medallion hanging on a thick chain would suggest her fineness acquired through

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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, be 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 their childhood, where they used to be taken by their 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.

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POTKOVA 15, 16, 17, 18, 19

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

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

Restaurant Potkova is located in the part of city called Kajzerica, named after kajzer- tsar because in this location there used to be a military exercising ground. During the four- yearlong Napoleon Illyrian provinces it was their border which is recorded in a monument at the entrance from the old bridge.

This building has a long hospitality tradition, since 1948. During its history it had different names such as „Bijesna kobila”, „Kod Makedonke" (due to the famous beans dishgravče), „Hipodrom”, and since 2014 it has been known as Potkova after the owners completely redecorated the building.

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It offers dishes from all over Croatia prepared according to the recipes of family tradition using seasonal ingredients. You can taste dishes made with local poultry, lamb, horse meat and venison. Meat is prepared under the iron bell, on spit and grilled. Here you can taste „boškarin" stew, beefsteak, carpaccio.

There is also homemade pasta and Istrian drycured prosciutto for lovers of Istrian cuisine.

You can also enjoy fish and seafood specialties because fishermen supply the restaurant with their daily catch.

Potkova is the first Croatian restaurant to receive the mark „Tastes of Croatian Tradition”

Following the words of Benjamin Franklin „it is believed that wine is the eternal proof that God loves us and would like to see us happy”, the sommelier recommends different sorts of wine and spirits to accompany particular dishes.

There is also a cigar club, wine club, playground for children and a presentation hall with access for disabled persons to all parts of the restaurant. The VIP lounge can accommodate 20- 25 persons while the fireplace lounge and winter garden can seat 80 persons.

Sitting on the terrace you can enjoy the view on the Hippodrome. The terrace is ideal for organization of weddings of up to 70 persons.

On Saturdays and Sundays during lunchtime children can enjoy playtime led by a professional. Presentation of preparation of cracklings can be organized for groups. There is also the possibility to enjoy rides in chariots and on Fridays and Saturdays the restaurant is open until 1:00 am, with live music.

Juneći obrazi u portu

Beef Cheeks in Port Beef cheeks, root vegetables, red onion, port, oil, salt, pepper

Sear cheeks on all sides and remove from the pan. Fry vegetables and onion in the same fat.

Pour port.

Return the cheeks to the sauce and cook over medium heat until tender. Finally, blend the sauce, season to taste and serve.

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

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

10 - 24,

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200,

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In the western part of the city, in Samoborska Road, near the Sava river, there is a renowned Zagreb restaurant Zelen Dvor. This esteemed restaurant is a popular gathering place of Zagreb gourmands of all generations.

Traditional cuisine is based on the offer of meat from the grill and spit, original Dalmatian lamb and veal under the bell and

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fresh white fish. These are just some of the strong points placing this restaurant on the map of places where you can enjoy good food.

All dishes are accompanied with selected and popular wines, beers and other drinks.

Besides family and business lunches, all other events can be organized here. The shaded terrace is an ideal place for such events.

Šufigane lignje

“Šufigane” (Stewed) Squid Squid, rice, shrimps, prosciutto, sherry, garlic, parsley, potatoe

Make risotto with shrimps, prosciutto and rice. Clean squids and stuff them with risotto.

Simmer them for about 15 minutes. Add some sherry and season with garlic and parsley.

Serve with potatoes that had been boiled and stewed with squid.

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

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

07 - 22,

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Restaurant Zinfandel’s is an impressive and classy space within the prestigious hotel Esplanade in Zagreb. Its unique atmosphere, top quality service and cuisine which combines local ingredients with tastes from all over the world - those are the guarantees of a gastronomic pleasure in the heart of Zagreb.

It got its name after the wine sort Zinfandel, which is the trademark of the restaurant. For that reason, in 2013, the famous Croatian winemaker Mr. Vlado Krauthaker presented the hotel and the restaurant with a few vines of Zinfandel which are today growing on Oleander terrace. Chef Ana Grgić is in charge of excellent cuisine. Her long-time experience and education with top world chefs guarantee the unforgettable gourmet experience. Being the first woman at the top of Esplanade kitchen, Ana continued the tradition of top gastronomy, with her specific signature. During her career in Esplanade, Ana has prepared dishes for many state officials, royalties, stars of international show business and many other. Ana received many awards for her personality, excellence and cooking style and she became the

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ambassador for Fish Forward Project initiated by World Wildlife Foundation. Ana’s style involves a combination of Mediterranean and continental classic tastes prepared in a modern and trendy way with a touch of molecular cuisine often resulting in unusual combinations pleasant to the palate and the eye.

Zinfandel’s wine list offers several hundreds of wines, mainly Croatian but also foreign.

In order to perfectly complement the menu, wines are expertly selected by friendly restaurant staff.

The restaurant’s offer includes the rich buffet and a’la carte breakfast, Sunday brunch, dishes prepared to suit guests’ particular nutritional habits, as well as occasional visits from top winemakers and chefs. The restaurant is open all days of the week. Guests can enjoy their meal in open Oleander terrace with free wi-fi and Pressreader Hot Zone for free download and browsing of local and foreign newspapers and magazines.

The ambience is attractive, with an amazing view of the city intended for real gourmet pleasures.

16° ZAGREB VINOCOM 2021.

MEĐUNARODNI FESTIVAL VINA I KULINARSTVA ESPLANADE ZAGREB 26. i 27. STUDENOG 2021. od 11 do 18 sati

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 cab-bage 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 buck-wheat porridge, corn “zlevka” or Podravina beans.

You should leave some room for savoury and sweet “štrukli”, Zagorje pumpkin cake,

strudels with different fillings, “bregova” pie or Croatian pancakes.The most popular white wines are Graševina, Rhine Riesling and then Chardonnay, Sauvignon), Pinot and Traminer. Red ones include Pinot noir and Portugizac. County wine brand Pušipel is produced from grapes of sort moslavac bijeli (šipon) with each vineyard selecting the technology that gives the best sorts.

In Mala hiža near Čakovec they managed to combine tradition with new gastronomic trends in a spectacular way. Zelenjak in Kumrovec, Međimurski dvori near Čakovec and Terbotz in Štrigova excel in autochthonous ambience and a wide range of regional specialties. Palatin in Varaždin combines its dishes with tales from history. Podravina specialties can be tasted in Koprivnica, in Podravska klet. Mamica in Nedelišće offers homemade specialties.

In Villa Magdalena in Krapinske toplice, Academia in Marija Bistrica and Bernarda in Varaždinske Toplice they follow new world trends, and in Bedem new Varaždin cuisine is being created.

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

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

08 - 22,

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270,

100

In the vicinity of Zagreb, in a beautiful corner of Hrvatsko zagorje, on the river Sutla, Villa Zelenjak - Ventek has stood for more than 70 years. It is near Kumrovec, Tuheljske toplice, many castles and manors and it is a favoured place of numerous guests.

it. Zelenjak is a 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.

Today Villa Zelenjak - Ventek is a family run hotel, a cozy place suitable for business lunches and various celebrations like weddings and similar.

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 villa is located next to the monument “Lijepoj našoj” in the valley of the river Sutla with Cesargradska gora rising above

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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 food. Fresh and quality ingredients pri-

marily 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.

Domaća patka na posteljici od rikule

Locally Grown Duck on Rocket Salad Bed 300 g duck, 100 g rocket salad, honey to taste, 50 g bacon, 80 g tomato, 0.5 dl olive oil, 0.2 dl wine vinegar, salt and pepper to taste

Score duck ’s skin, salt it, add pepper and spread honey over it. Grill in grill pan for 15- 20 minutes. Wash the salad, dry it and dress with salt, wine vinegar, olive oil and fried bacon. Place the salad on a plate, mixed with some tomatoes.

Place the cut duck on the rocket and decorate with orange slices.

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

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

10 - 22,

,

,

9,

35,

36

In the center of Krapinske Toplice, within a small exclusive hotel Villa Magdalena, there is the first fine dining restaurant of Hrvatsko Zagorje.

Along with classy appointed rooms where each unit has a jacuzzi with direct connection to thermal water and all guests have access to panoramic wellness and spa oases with saunas, fitness, swimming pool, whirlpool and relax zone, there is also the restaurant with a view of the surrounding area and special presentation of dishes. The restaurant’s offer is based on “New creative Zagorje cuisine”, served somewhat differently than expected.

The gourmet story of this restaurant, which

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has been awarded several international prizes, starts and finishes with recognized and perfectioned combination of traditional Zagorje cuisine and elements of modern world cuisines.

Menus change seasonally and bring the best of each season.

Gluten free, vegetarian, vegan and macrobiotic dishes are prepared on request.

The restaurant has won many local and foreign awards for its quality.

Besides Zagorje “štrukli”, meat from “tiblica”, slowly roasted veal, ice- cream and cake with pumpkin oil, we recommend homemade pasta with duck confit. When duck is cooked in fat with spices for several hours, the colla-

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

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

Konfitirani pačji batak

s pireom od bijelog graha, prženim lješnjacima i sotiranim špinatom

Duck leg confit with white bean puree, roasted hazelnuts and sauteed spinach 1Duck leg, onion, white beans, pepper, thyme, hazelnuts

Season the duck leg and marinate for 24 hours. Cook it in oil at 95 °C for about 2 hours. Leave to cool in the fat. Blanch baby spinach and sauté it in butter adding smoked salt. Fry the onion in duck fat and add boiled white beans, seasoned with pepper and thyme.

Briefly roast the hazelnuts in hot pan and sprinkle over the dish. Decorate with fresh herbs.

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ACADEMIA 11, 15, 16, 17, 18, 19

Zagrebačka 42, 49246 Marija Bistrica www.hotelkaj.hr kaj@hotelkaj.hr 049326600 049469026

12 - 22,

,

,

100,

50,

50

On the northern slopes of Zagrebačka gora, about 35 km from Zagreb, there are Marija Bistrica and 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 Executive Chef Danijela Vitez and her team. Offering Zagorje specialties, the

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entire ambience suggests intimacy and comfort. In the wine cellar there is a collection of top world wines with more than 150 labels.

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

Hobotnica s krumpirom

Octopus with Potatoes For 4 persons: 1.5 kg octopus, 1.2 kg new potatoes, 2 dl olive oil, 200 g cherry tomatoes, 100 g garlic, 30 g parsley, 10 g salt, 1 g pepper

Wash the octopus, remove its “beak” and eyes and pat dry. Halve the peeled medium- sized potatoes and pat them dry, too.

Heat the oven to 200 degrees C. Place the potatoes in one layer in a baking dish, season with a little salt (the octopus will release salty liquid), pour over half a quantity of olive oil and mix well. Lay the octopus on the potatoes, season with a little salt and pour over the remaining half of the oil.

Put in the oven for 1.5 hours until the octopus is tender and the potatoes are golden. Half- way through, turn the octopus and stir the potatoes. If the octopus releases too much liquid, drain some.

Sprinkle with chopped garlic and parsley before serving.

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

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

10 - 23,

,

,

100,

165,

140

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

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

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

The specialties are based on autochthonous

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Međimurje recipes prepared with carefully selected ingredients.

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

Terraces are decorated with greenery and floral arrangements.

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

harmony.

Within the restaurant complex there is also a separate conference hall, ideal for celebrations with about 50 persons, a large hall of 500 m 2 for celebrations of 400 persons. There is also an apartment with sauna, a souvenir shop, tourist agency Etno Art Travel, playgrounds with swings, toboggans, trampoline, seesaw, climbing ropes, sandboxes and sports equipment for a lot of games with other possibilities for all ages.

A new item in our offer is “Međimurski obed”- traditional Međimurje menu, served every Sunday from noon to 3 p.m. It contains autochthonous dishes from the area, from soups to desserts. The dishes are served buffet- style, all you can eat, at 120.00 HRK per person.

The host say: „After your visit, you will realize that the invitation was necessary just this once since your next visit will be guided by your heart as we welcome you with our heart!”.

Svinjski lungić punjen suhim šljivama s domaćim kroketima od kravljega sira i dinstanog povrća

Pork Fillet filled with Prunes with Homemade Fresh Cheese and Cabbage Croquettes 250 g pork fillet, 8 prunes, 1 carrot, zucchini, peppers, button mushrooms, 500 fresh cheese, 2 eggs, salt, pepper, 200 g coarse flour

Season the meat with salt and fill with prunes. Fry it briefly on all sides and put in the oven for 15 minutes. Cut the vegetables julienne style. Fry onion and carrots until tender, add other vegetables and toss in a pan over high heat for a few minutes. Add salt and a little soy sauce. Make small balls from flour, cheese, eggs, salt and pepper, roll them in breadcrumbs and fry in deep oil until golden.

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

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

09:30 - 22:00, 25.12. - 25.12.

,

,

25,

65,

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

Mala hiža celebrated 20 years of its successful activity. It employs 16 persons and is fully oriented to please their guests. The gastronomic offer is basically traditional, from Međimurje. Variety of ingredients, dishes and tastes has always been the starting point for creating the menu and the entire gastronomic offer.

The dishes are traditional but also exploratory, inventive and relying on quality seasonal ingredients from the region. The owners are

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always responding to the guests’ wishes, following modern trends and procedures, crossing new frontiers and possibilities of cuisine of Međimurje and other regions, all in order to provide an unforgettable experience for the guests. The wine list consists of about 30 labels of Međimurje wines but also other quality Croatian and foreign wines, all together reaching some 130 labels.

The owner, his family and the employees try to offer their guests the romance, passion and gastronomic pleasure. “A lot of happy guests, awards and acknowledgments encourage us to work even harder and make us happy and satisfied.”, this is the hosts’ message.

Pržene ljetne štrudlice

punjene mladim sirom, mladim grilanim tikvicama i špinatom, karameliziranim mladim lukom i čili papričicom, na ljetnoj salatici

Fried Summer Rolls

filled with fresh cheese, grilled zucchini and spinach, caramelized spring onion and chili pepper, served on summer lettuce.

For 4 small rolls: Filo pastry, butter, oil, 4 tbsp fresh cheese, 2 tbsp parmesan cheese, fresh dill and spring onion, fresh chili pepper, 1 zucchini, 200 g baby spinach, 200 g mixed lettuce, salt, pepper.

For filling, fry zucchini in olive oil, mash it and mix with cheese, parmesan cheese, finely chopped dill, spinach, spring onion and chili pepper. Season well.

Butter 2 pieces of filo pastry and fill with filling. Make little rolls. Fry them in deep oil until golden.

Season the lettuce and place the rolls on it.

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TERBOTZ 09, 11, 14, 17, 18, 19

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

11 - 23, PON,

,

,

50,

90,

35

In the heart of Međimurje, in the vicinity of Sveti Martin Spa, there is Terbotz, an old manor house from 19th century with a new restaurant and wine cellar of family Jakopić.

Tradition is deeply rooted in this family property. For hundred years, generations have made special wines and the current generation joined with a passionate dedication to make delicius food with those wines. In 2002, on a picturesque hill of Železna Gora, restaurant Terbotz was built. It is a place where guests like to return.

This historic manor house attracts you with its look and position. The restaurant guaran-

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tees a pleasant gastronomic experience based on selection of local ingredients grown in the garden of the house. Traditional dishes are prepared in a modern way while classic dishes have a touch of seasonal and innovative tastes. From its location, surroundings, historic atmosphere, quality ingredients, top-quality wine and friendly staff to the offer that brings together tradition and long experience on one side and following of modern trends on the other side, Terbotz is a place where you will always be satisfied.

The richly rustically appointed space there is a wine cellar where wines of family Jakopić are presented. There is also a conference hall for small groups with all necessary equipments for organizing seminars, lectures and business meetings.

Organization of weddings, birthday parties, family events and other celebrations is also possible in the restaurant.

Kare mladog odojka, pire od buče i sotirane prokulice sa špekom

Rack of suckling pig, mashed pumpkin and sauteed brussels sprouts with bacon 800g of rack of suckling pig, Pumpkin seeds, 1 large pumpkin, 4 Tbsp oil, Salt, Pepper, 500 g brussels sprouts, 100 g bacon

Season the meat and sear it in a pan on all sides. Finish cooking in the oven for 8-10 minutes at 200 °C. Roll the roasted meat in crushed pumpkin seeds.

Peel, cut, season and roast the pumpkin at 200 °C for about 20 minutes. Mash it.

Blanch the brussels sprouts, cut bacon in strips, fry it in a pan and add brussels sprouts. Pour the leftover sauce from baking over the meat before serving.

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BEDEM 16, 17, 18, 19

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

10 - 23,

,

,

80,

50

Anđelko Levanić and Zlatko Novak, both state champions in cooking, with medals from culinary Olympics and World Culinary Cup, have built their culinary identity on Varaždin gastronomic scene and opened their restaurant Bedem. They are professionals with a high level of feeling for harmony of tastes and also with full dedication to creative and innovative cuisine.

The dishes they make are based on research of local recipes with technically perfect and imaginative use of the best ingredients, particularly from Varaždin area (cabbage from Vidovec, pumpkin oil, fresh vegetables, local turkeys…). These chefs represent new Varaždin cuisine based on the principles of top quality gastronomy, tradition of local dishes and ingredients improved by application of newest world trends and techniques in food preparation.

Therefore they deem their first restaurant, located close to the defense walls of Old Town Varaždin, as a fortress of top quality food.

Their creative specialties include zucchini spaghetti, fish balls, trout with saffron, chicken with apricots…

For the third consecutive year restaurant Bedem has been recommended by Michelin Guide.

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Anđelko Levanić He was born in 1978 in Varaždin. Until 2015 he worked in hotel Turist and is one of the most awarded Croatian chefs. He is the state culinary champion for year 2011 and longterm member of Croatian culinary representation with which he participated at numerous world culinary competitions.

His special interest is directed to research of local dishes and ingredients in taste of which he looks for space to accomplish his creative culinary expression.

Zlatko Novak He was born in 1989 in Varaždin. He worked in hotel Turist in Varaždin and in Gashof der Au, in prestigious German resort Starnberg.

He is the state culinary champion for year 2013 and long- term member of Croatian culinary representation.

He is the owner of one silver and two bronze medals from culinary Olympics and World Culinary Cup. His interest is directed to culinary artistic performance and research of new culinary techniques, particularly molecular cuisine.

As the captain of the national team, in February 2020 he participated at the Culinary Olympic Games in Stuttgart and was part of the team that won the bronze medal in category “national menu”.

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

Ul. Braće Radić 1, 42000 Varaždin www.palatin.hr restoran@palatin.hr 042398300, 099 2549 950

07:30 - 23:00,

,

,

5,

50,

Restaurant Palatin is located in the heart of the baroque city of Varaždin, at the crossroads of Braće Radić and Stanko Vraz streets.

This ambience miracle is in a cellar with 50 seats.

The guests can also enjoy the gastronomic delicacies on the large, shaded terrace which is particularly attractive in winter and summer months.

The restaurant’s mission is to awake all senses and create an incredible experience for every guest. Authentic Zagorje and Međimurje cuisine is perfectly blended with international cuisine.

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The wine list contains more than fifty selected prestigious Croatian wines from different regions, top quality local and foreign labels.

Professional staff is always ready to combine a glass of selected wine with a house specialty.

The hosts of restaurant Palatin try to adapt their offer to the business preference of each satisfied guest.

After a lecture or business meeting in the conference hall, you can spend time in the separate VIP lounge and have lunch or dinner privately. There is also a comfortable and well-appointed 4* apartment for 6 persons.

There are so many different restaurants, but as well - there are many different situations in those as well.

Romantic and cozy, vintage and retro, from casual to full fine dining - we got them all covered.

We created Netty only for one reason - to be the perfect soundtrack for your business.

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BERNARDA 19

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

07 - 23,

,

,

40,

100

Local dishes, biodynamically grown ingredients, ancient sorts and tastes from our childhood, these are the main features of the cuisine and business philosophy of the restaurant Bernarda from Varaždinske Toplice.

The chefs in Bernarda deal with ingredients of top quality from their own biodynamic garden.

“Our tendency to reach to our roots, old breeds

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and sorts has enabled us to bring back the longforgotten tastes and to present the food in its natural fullness and splendour. Our food has a story we pass to our guests. In this way we make them believe in the importance of consumption of authentic sorts and biodynamic agriculture”, say the hosts.

Located in a beautifully appointed premises and the idyllic ambience of Varaždinske

Toplice, restaurant Bernarda represents an ideal choice for escape from busy everyday life and enjoyment in eno- gastronomic delicacies.

Owners of restaurant Bernarda share their love for gastronomy in their pizzeria Bernarda and Ribnjak Bernarda with a restaurant and a newly opened shop of fishing equipment.

Terina od guščje jetre sa želeom od borovnica, domaće brioš pecivo

Foie gras terrine with blueberry jelly, homemade brioche For 4 persons: 300 g foie gras, 50 g onion, 1 cl cognac, 40 g butter, 5 g sugar, 6 dkg salt, 1 g pepper; for blueberry jelly: 100 g blueberries, 50 g sugar, 0.05 l wine, agar agar

Remove veins from liver, wrap in foil and refrigerate for one hour. Finely chop the onion.

Gently fry the onion in butter, until it is transparent. Add liver, cut in chunks. Add salt, sugar, pepper and cognac. Flambe. When the alcohol evaporates, cool the mixture for one hour. Blend it until smooth.

Fill moulds with mixture and cover with duck fat. Refrigerate and add blueberry jelly. Serve with warm brioche and pumpkin oil powder.

For jelly: melt sugar at low heat, add red wine, blueberries and agar agar. Boil. Blend and pour into mini moulds.

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DOŽIVI . . .

www.visitslavonia.hr Experience the tradition of enjoying a superb drop of wine!

WINE TASTING ROOMS VETOVO – B. Jakobović TORANJ (VELIKA) - Marin Jogun TRENKOVO (VELIKA) - Šokac KUTJEVO – Bodegrajac, Krauthaker, Galić, Kutjevo d.d., Ceco WINERIES BEKTEŽ – Josipović, Lukačević PAKRAC – Časić PLETERNICA - Markota VELIKA – Marin Jogun, Perić VETOVO – B. Jakobović, Enjingi, Pavić, Soldo KAPTOL – Vesna Perić, Udruga vinogradara, vinara i voćara Općine Kaptol, Vinarija Kaptol KUTJEVO – Adžić, Baron, Bodegrajac, Galić, Krauthaker, Kutjevački vinari, Kutjevo d.d., Martina Hora, Mihalj, Mijatović, Mitrović, Perak, Sontacchi, Tandara, Vasilj, Viktor Tepeš, Vina Čamak, Zorić, Šag, Antunović POŽEGA – Bartolović, Miličević, Podrum Veleučilišta, Romić, Zrinščak, Vojak

Taste the traditional gastronomy of Požega-Slavonia County!

Slavonia and Baranja

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

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

The most well- known sort of white grapes and wine is “graševina” (Riesling).

The share of graševina in Croatian sorts is 25% and in wine trade even more, 31%).

Within Erdut vineyards there is the largest wine barrel in the world, filled with 75,000 l of wine. Special line of wines for hospitality industry is called after it, The Big Barrel.

We suggest you start off with sparkling wines made from graševina Maximo Brut Kutjevo. To accompany cold cuts, fish dishes and white meats we recommend dry graševina (Kutjevo, Erdutski vinogradi).

Dishes with white meats in sauces go well with chardonnay, sauvignon and traminer.

Dark meats and venison are best accompanied by red, dry frankovka, pinot noir, merlot and cabernet sauvignon. Desserts go best with aromatic traminer (Erdutski vinogradi) and graševina selection vintage (Kutjevo).

There are many events in Slavonija dedicated to food and wine. In Kutjevo, as the capital of graševina, there is Graševina Festival in June. Požeški kotlić takes place in May, Kulenijada in Požega in June, Pekmezijada and Ajvarfest in Lipik in September. In Osijek there is Fišijada in June, July is the month of wine in County Osijek. Baranja, with crackling workshops in Beli Manastir and Somijada in Topolje. First part of October is reserved for HeadOnEast. Celebrations of St. Martin are characteristic for the whole region, as well as Vincekovo in January.

Slavonian and traditional specialties characterize restaurants Zlatni lug in Donji Emovci, Schön blick in Vetovo, Citadela in Vardarac, Crna svinja in Čepin, Josić in Zmajevac and Baranjska kuća in Karanac.

Beside Slavonian dishes, Waldinger in Osijek offers fish specialties, too. Terasa in Daruvar offers Slavonian and Czech specialties.

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

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

08 - 22,

08 - 23,

,

,

50,

180,

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

With a large dance floor and garden furni-

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ture 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.

T-bone steak, kuhan i pečen

T-bone steak, boiled and grilled 300 g of beefsteak, rosemary, butter, olive oil

Place the meat in a bag and remove all air before closing the bag.

Heat 5 l of water to 62 °C (use thermometer). Pour water in so called frigoterm and place the bag with meat inside, making sure the part with closure is above water surface. The water should now be at 56- 60 °C. If necessary, add more hot water. Close the refrigerator and keep the meat inside for 60 minutes. Remove it from the bag, pat dry it and grill on a hot pan on both sides, a minute per side.

The temperature in the fridge is reduced by one degree each hour. Meat may be cooked this way for up to 8 hours, maintaining the same temperature of the water. The longer it is cooked, the more tender and more succulent it will be. Another advantage of this way of cooking is that the meat does not need to rest after grilling.

As a side dish, serve cold salad with grilled zucchini, seasoned with garlic and reduced balsamic vinegar.

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ZLATNI LUG 18, 19

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

ned: 09 - 22, pet - sub: 09 - 23,

,

,

100,

Restaurant Zlatni lug seems like it is Slavonia itself in small scale. It is actually a renovated old stable and therefore represents Slavonia at its best. Patiently collected antiques adds to its charm showing the visitors all the good sides of life in the countryside.

The restaurant is located in the heart of Slavonia, in Donji Emovci village, only 5 km away from the city of Požega.

It is well- known for its specialties of Slavonian cuisine and rich selection of topquality wines.

Homemade cured meats, vineyard “ćevap”, venison stew, venison risotto, dishes under

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200,

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the bell with potato halves or steaks of local “black” pig, this is just a part of the offer of dishes from the menu of Zlatni lug, inviting the true hedonists to come to this little Slavonian piece of heaven.

There are two wine cellars with the best wines from this region, such as those from Kutjevo, winery Galić, Krauthaker, Adžić, Mihalj, Markota, Josipović and many more.

Kind and professional staff will gladly recommend a wine to pair with the selected dish.

After a fine meal you can enjoy a walk through the nature and in Zlatni lug there are more than 700,000 square meters of that! You

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

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

Odrezak fra Luka

Fillet fra Luka For 2 persons: 600 g pork fillet, 80 g cheddar cheese, 80 g smoked pork neck, pork membrane, mustard, salt, smoked sweet paprika

Devein the fillet, cut longitudinally and beat well.

Season the meat, spread some mustard on it and put the neck and cheese on it. Fold the meat and wrap it in the membrane. Grill on a hot grill.

Serve meat with a preferred side dish and seasonal salad.

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SCHŐN BLICK 96, 98, 99, 00, 01, 19

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

10 - 24,

,

,

50,

200,

90

In the quiet of a tame Slavonian valley, by Papuk mountain, in Vetovo, on the Green Road between Kutjevo and Velika, there is a restaurant and inn Schön Blick.

Nature Park Papuk and excursion site Jankovac are about 20 km away from the restaurant. The entire complex is an ideal destination for an escape from everyday life, one- day or longer excursions or at least a good family or business dinner.

Traditional Slavonian but also international cuisine enriched by top- quality Slavonian wines of Kutjevo vineyards are served here.

Fish dishes are prepared with fish from our own fishpond. Specialty of the house is Drunken Carp.

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

Smuđ Orly

Zander Orly For 4 persons: 1 kg zander, 1 lemon (juice), 4 eggs, 250 g flour, 2.5 dl beer, salt, oil

Wash and fillet the fish and cut it in 2- 3 cm thick chunks.

Drizzle with lemon juice and season with salt. Separate the yolks from the whites.

Beat whites into snow. Add salt, flour and beer to the yolks to make smooth batter. Mix the whites into the batter.

Put the fish chunks into the batter and heat the oil. Fry fish in hot oil for 5 minutes, until golden. Remove the fish and place it on a kitchen towel to remove excess oil. Zander is usually served with boiled vegetables and sauce tartare.

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

Županijska 8, 31000 Osijek www.waldinger.hr info@waldinger.hr 031250470 031250453

pon - sub: 11 - 24, 01.08. - 31.08.

,

,

20,

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

Discreet staff is available for fulfilment of

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every guests’ 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 large selection of wines, sparkling wines and champagne.

CRNA SVINJA

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Ulica Ovčara 3, 31431 Čepin www.terranegra.hr info@terranegra.hr 0914512676

ned: 11 - 20, pon - sub: 11 - 23,

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,

100,

Restaurant Crna Svinja is located in a cozy environment of Terra Negra Country Club, surrounded by meadows and forests, in a quiet location in Čepin, not far from Osijek. It was named after the autochthonous Slavonian breed of black pig. It was first bred in 19th century at count Pfeiffer’s estate, close to today’s restaurant. Black pig is a noble breed with meat of excellent quality and a unique taste. The seasonal menu of the restaurant is strongly influenced by this ingredient and other top meat dishes. Most ingredients are locally sourced.

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The restaurant can seat 100 people; there is a wine cellar with chef ’s table and a small hall ideal for private events. Every corner has its charm with a spacious terrace offering a magnificent view of the place made for carelessly enjoying a glass of good wine and special food.

Within the complex there is the Terra Negra event room – a multifunctional hall that can seat up to 350 people, an ideal place for meeting families, friends or business partners. The combination of traditional Slavonic materials and contemporary technologies provide mem-

orable experience.

“If you like to enjoy nature, Slavonic delicacies interpreted in a contemporary way and best re-

gional wines, Terra Negra Country Club and restaurant Crna Svinja are the ideal place for you.”

The restaurant’s offer stands out with original recipes such as Pork Cheek Confit, Pork Filet in Pumpkin Seed Crust, Black Slavonic Pork Filet, Black Slavonic Pork French Rack and Smoked Pork Neck.

www.

astronaut.hr

astronaut.hr Gastronomy news, recipes, restaurants and weekly column over 30000 monthly clicks on Google | top result on all the search engines more than 2000 recipes C more than 5400 restaurants

CITADELA

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Š. Petefija 39, 31327 Vardarac www.citadela.com.hr info@citadela.com.hr 031753184, 0912123353 031753183

ned - čet: 09 - 23, pet i sub: 09 - 01,

,

,

70,

Restaurant Citadela was opened in far 1978 in the little Baranja village of Vardarac. The village is located not far from Osijek and Kopački rit. Since its beginning, the restaurant has been owned by family Lazar, currently it is run by the third generation. In the restaurant, they try to maintain tradition, not only in their offer but also in the decoration of its interior and exterior.

During its more than 40 years of operation, the restaurant has gone from about thirty seating places to more than two hundred, in three

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halls, a closed terrace and an open gazebo.

This gazebo is particularly interesting since it is built in a traditional way, with a reed roof, more than hundred- year- old wooden pillars and brick- tiled floor.

As far as their gastronomic offer is concerned, the hosts are particularly proud of their fish stew with homemade noodles prepared according to the secret traditional recipe of family Lazar, passed from generation to generation and which was in 2020 selected as the best in the world, according to TasteAtlas. On

the menu there are other dishes made with freshwater fish, e.g. carp grilled on wooden forks, Baranja style, grilled sturgeon, frog legs and other delicacies made with venison, grilled meats, vegetarian and vegan dishes. All dishes are prepared with local ingredients.

“Due to its location, Citadela is an ideal entering point where the visitor shall experience Baranja in a few moments, through the offer of authentic dishes and drinks, before completely surrendering to it”, say the hosts.

Fiš paprikaš u kotliću na otvorenoj vatri

Fish Stew (“Fiš paprikas”) in Iron Pan Cooked on Open Fire 2 l water, 250 g red onion, 1 kg fish (carp, catfish, pike), 3 tbs spoons paprika, 1/3 tbs hot paprika, 0.3 dl homemade tomato sauce, 0.5 dl white wine, 1 tbs salt

Put water, fish and chopped onion in the pan, on open fire. A minute before it boils, add both paprikas and salt. Add tomato sauce, wine, milt and roe after 10 minutes. Boil for 45 minutes, not longer- the fish should not break. Serve with homemade noodles and accompanied with Baranja “graševina” wine.

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BARANJSKA KUĆA 15, 18, 19

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

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

Ethnic restaurant Baranjska kuća is part of Škrobo Estate, located in ethnic village Karanac in Baranja.

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

,

,

30,

150,

150

with fresh, local ingredients.

The restaurant can be accessed by guests with disabilities. The restaurant is also petfriendly. There are two dining rooms seating 100 and 80 persons respectively. In the summer, food is also served in the spacious garden with 200 seats in the shade of walnut trees.

“Street of Forgotten Time” is located right by the restaurant and it is witnessing the past times. There are 5 hundred- year- old hay storages there, mud houses, an old wagon and a reconstructed water mill- as it used to be in a typical Baranja village in the 1920’s. There are workhouses for making clogs, cloth, pottery and barrels, a mill, blacksmith’s shop and barber shop and village inn “Pod kruškom”.

“Our staff will gladly take you on a journey through time or direct you to explore the Street on your own. We would like to invite you to visit us during the Karanac Fair or in the summer during the Academy of Mud. In the vicinity of the restaurant there is accommodation with 20 top category rooms. We also grow organic Baranja red treasure- hot paprika which is a compulsory seasoning for a lot of dishes. We also grow other vegetables frequently found on the table as part of a hearty Baranja breakfast.” say the hosts.

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

www.erdutski-vinogradi.hr

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JOSIĆ 11, 12, 13, 14, 15, 16, 19

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

13 - 23, PON,

,

,

80,

135,

70

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

218

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 design-

er ideas. Restaurant also offers the possibility to organize business lunches and conferences.

Odrezak od crne slavonske svinje u umaku od šafrana s prilogom od sotiranog povrća

Black Slavonian Pig Steak in Saffron Sauce with Sautéed Vegetables 219

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DUNAV 19

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

08 - 22,

,

,

40,

200,

80

Small, family- run hotel and restaurant Dunav proudly lies in an oasis of peace and quiet, on the bank of river Danube. Surrounded by greenery, it has a winter and a summer terrace with a view of Danube. On the terrace there is also a pond with fish from the river.

The hosts are proud of the gastronomic offer of continental cuisine, particularly of dishes made with sweet- water fish. Fish stew is served in a cauldron. Guests come to taste oth-

www.rinogropuzzo.hr

Rino Gropuzzo

er specialties, too. The chefs try to contribute to the gastronomic culture of Ilok. The offer of local winemakers accompanies the dishes.

The restaurant is part of a 4- star hotel in which you can stay in 4 double, 8 single rooms and 2 suites.

Tourist ship Danubius is part of the hotel’s offer and a unique opportunity in Croatian Podunavlje region.

A S T O RAT E R

RE DR

IH

U

U GA

TS H RVA

K

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

Želimo vam ugodno blagovanje i druženje u restoranima naših članova,

Udruga hrvatskih restoratera

Everlasting list of “Restaurant Croatica” During 26 years 497 restaurants have been listed in our editions. In the table Everlasting List of Restaurant Croatica 145 restaurants that won the title 6 or more times are listed alphabetically. Laureates of all 26 titles are marked in red.

In the past 26 years many new restaurants have been opened, many have changed their owner and many have closed their door to the public.

However, there are those that have all those years been listed among 100 Leading Croatian Restaurants. These are: BEVANDA from Opatija, NAUTIKA from Dubrovnik, RIVICA from Njivice, STARI PUNTIJAR from Zagreb, VILLA NERETVA from Metković and ZLATNA RIBICA from ŠibenikBrodarica.

95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V 4 FERALA; Starigrad Paklenica

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ACADEMIA; Marija Bistrica

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ADRIATIC; Split

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AMFORA; Volosko

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AQUACITY; Trnovec

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ARTATORE; Mali Lošinj

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AS; Zagreb

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BABYLON; Novaki Samoborski

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BADI; Lovrečica BALTAZAR; Zagreb

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BARBAT; Barbat na Rabu

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BIJELO PLAVI; Osijek

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95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V 222

95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V BOBAN; Zagreb

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CROATIA TURIST; Đakovo

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FERAL; Rijeka

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DVORAC BEŽANEC; Valentinovo

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FANTASIA; Pula

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DVI MURVE; Poreč

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DVA GOLUBA; Zagreb

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DUBRAVKIN PUT; Zagreb

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DOMINO; Dubrovnik

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95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V 224

Ceh ugostitelja i turističkih djelatnika HOK-a • Usklađuje i zastupa interese preko 12 500 obrtnika iz ugostiteljskoturističkog sektora.

• Analizira, prati i pregovara o svim važnim aspektima poslovnog okruženja struke.

• Na suvremen način promovira struku i jača njezin dignitet.

• Organizira tematske radionice, prezentacije i edukacije s ciljem unapređenja struke.

• Obrtnici se uključuju u rad Ceha na razini udruženja obrtnika, područnih obrtničkih komora i nacionalnoj razini kako bi organizirano zastupali interese svoje branše.

www.hok.hr

HOK Obrtnik Plus uštede u poslovanju • Obrtnici, iskoristite mogućnost ostvarivanja raznih pogodnosti i ušteda u svom poslovanju koje je za Vas osigurala Hrvatska obrtnička komora.

• Svi obrtnici imaju pravo korištenja pogodnosti, a popis partnera nalazi se ovdje: www.hok.hr/pogodnosti/hok-obrtnik-plus/partneri Pitanja i prijedlozi za suradnju na: obrtnik.plus@hok.hr

95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V GVEROVIĆ ORSAN; Zaton

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KAŠTIL SLANICA; Omiš

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KLAS; Koprivnica

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KORMORAN; Bilje KRALUŠ; Koprivnica

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MARINA; Punat

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LOVAČKI DOM MULJAVA; Vojnić LOVAČKI ROG; Karlovac

9

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95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V 226

Prilagodljivo

Visokokoncentrirano

Montaža na zid ili ispod stola.

Manja masa, manje napora - više mjesta, više slobodnog prostora.

Jednostavno Samo jedno sredstvo za pranje: za posuđe i caše.

Proaktivno Aplikacija HAGLEITNER pruža sigurnost. Za čisto posuđe bez briga i bez smetnji.

Učinkovito 4 kg sredstva za čišćenje opere 1500 košarica -zahvaljujući patentiranoj recepturi.

Pravilno određeno Sredstvo za čišćenje i voda dolaze inovativno u pravom omjeru.

Nikada prazno Rezervni spremnik pruža autonomiju.

Sigurno integral 4PLUS onemogucuje neželjenu zamjenu proizvoda - s pomoću RFID tehnologije.

HAGLEITNER HYGEINE HRVATSKA d.o.o.

Cvetković 95c, 10450 Jastrebarsko Tel. 01/6272619 E-mail: jastrebarsko@hagleitner.com

www.hagleitner.com

-

BOCE ČAŠE STAKLENKE ČEPOVI I ZATVARAČI OPREMA ZA HOBISTE POKLON PAKETI UKRASNE KAPICE

95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V MON AMI; Velika Gorica

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STANCIJA KOVAČIĆI; Rukavac STARI FIJAKER 900; Zagreb

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95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V 228

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

PRIMORSKO GORANSKA ŽUPANIJA

PRIMORJE-GORSKI KOTAR COUNTY

Diversity is beautiful

TURISTIČKA ZAJEDNICA GRADA RIJEKE RIJEKA TOURIST BOARD

95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V TERASA; Daruvar

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TURIST; Varaždin

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VALSABBION; Pula

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VICTORIA; Dubrovnik

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VILLA ANNETTE; Rabac VILLA ARISTON; Opatija

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VILLA MAGDALENA; Krapinske Toplice

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VINODOL; Zagreb

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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 V V V V V 26

ZLATNE GORICE; Gornji Kneginec

VVVVVVV

ZLATNE ŠKOLJKE; Skradin ZLATNI ZALAZ; Supetarska Draga ČAPORICE; Trilj ŠUMICA; Split ŽGANJER; Karlovac ŽGANJER; Ozalj

V

VVVVVVVVVVVVV V

VV

V

VVVV

VVVVVVVV VVVVVVV

13 9

VVVVVVVV V

8

V

9 8 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 24 95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 V

230

List of Advertisers AESTUS

FINANCIAL ADVISORY

173

ALL4WINE

WINE WORKSHOPS AND EDUCATION

211

BACCALLA DELLA MAMA - MILENA

DRIED COD PRODUCTION

BERNARDA

MATTRESS PRODUCTION

BLATO 1902

WINE PRODUCTION

BUMBAR

WINERIES AND RESTAURNANTS EQUIPMENT

15 KORICE 85 227

CATTUNAR

WINE PRODUCTION

51

DARNA

LIQUER PRODUCTION

51

DEGRASSI

WINE PRODUCTION

13

DEKLIĆ

WINE PRODUCTION

169

DOPO DROPO

GRAPE SEED OIL PRODUCTION

ERDUTSKI VINOGRADI

WINE PRODUCTION

217

FIJET

WORLD FEDERATION OF TRAVEL JOURNALISTS AND WRITERS

157

HAGLEITNER HYGIENE HRVATSKA

HYGIENE PRODUCTS

227

HOK

CROATIAN CHAMBER OF TRADES AND CRAFTS

225

JADRIJA OLIVE GARDEN

RESORT AND OLIVE OIL PRODUCTION

89

KARLIĆ TARTUFI

TRUFFLE PRODUCTION

13

KOTANYI

SPICES

KUTJEVO

WINE PRODUCTION

19

85 175

MATIĆ

WINE PRODUCTION

57

MATUŠKO

WINE PRODUCTION

129

METRO

WHOLESALE TRADE

103

NETTIPLAY

MUSIC SYSTEM

199

NIMCO

LIQUER PRODUCTION

158

OLEUM MARIS

OLIVE OIL PRODUCTION

OPZ SVIRČE

WINE PRODUCTION

15 133

ORADA ADRIATIC

MARICULTURE

45

PAVLOMIR

WINE PRODUCTION

65

PG OREHOVEC

POULTRY FARMING AND PROCESSING

182

POLYCARBO

PRODUCTION OF POLYCARBONATE GLASSES

134

PRIMORSKO-GORANSKA ŽUPANIJA

PRIMORJE-GORSKI KOTAR COUNTY

35

PZ GOSPOJA

WINE PRODUCTION

53

PZ VRBNIK

WINE PRODUCTION

QIMIQ

CREAM PRODUCTION

78

ROVINJOLA

OLIVE OIL PRODUCTION

SIRK

WINE PRODUCTION

ŠKMER

ASS. OF CHEFS FROM MEDITERRANEAN AND EUROPEAN REG.

167

ŠOŠTAR

WINE PRODUCTION

163

SWEET LAB

EDUCATION

161

TZ MALI LOŠINJ

TOURSIT BOARD

75

TZ OSJEČKO-BARANJSKE ŽUPANIJE

TOURSIT BOARD

223

TZ POŽEŠKO-SLAVONSKE ŽUPANIJE

TOURSIT BOARD

202

TZ RIJEKA

TOURSIT BOARD

59

TZ ROVINJ

TOURSIT BOARD

10

TZ SPLITSKO-DALMATINSKE ŽUPANIJE

TOURSIT BOARD

113

TZ SV. IVAN ZELINA

TOURSIT BOARD

182

UHR

ASSOCIATION OD CROATIAN RESTAURANTS

221

VALENTA

WINE PRODUCTION

VENDRIJA

MUSHROOMS PRODUCTION

158

VINOCOM

FESTIAVAL OF WINE AND CULINARY ART

181

ZLATAN OTOK

WINE PRODUCTION

129

21, 197 165 19

59

231

THE GASTRONAUT LIBRARY Publisher Abisal Ltd Rijeka For the Publisher, project manager and editor Karin Mimica Editor Vlatko Ignatoski Assistant project manager and editor Marina Selak Project advisor and issue resolution Nikola Serdar Project assistants and issue resolution Dario Činić Šime Ćoza Matea Ignatoski Aleksandra Ignatoski Lassi Kainulainen Nikica Karamarko Siniša Križanec Bože Mimica Translation to English Bojana Trp Press Kerschoffset, Zagreb © All Rights Reserved Abisal, August, 2021.

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& THEIR SPECIALTIES

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26 th edit ion 2 0 21 /22

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August, 2021. | Price: 75 kn

CROATIAN RESTAURANTS

°°°°° °°°°

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resta

10 0

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

LEADING

° °° °°°° °°°

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100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES - 2021/22

www.gastronaut.hr

100