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. 155
