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
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 001145742. | ISBN 978-953-7507-23-7
INDEX OF SYMBOLS 8
INTRODUCTION 9
TOP- QUALITY OLIVE OILS- TRUMP CARDS OF CROATIAN CATERING INDUSTRY AND GASTRONOMY ~ ~ 10
The oldest olive trees in the world are also from Croatia ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 10
From Istria to Dalmatia- olive sorts and their characteristics ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 10
Top- quality olive oils in gastronomy ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 12
ISTRIA AND KVARNER 15
SAN ROCCO, Brtonigla ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 16
Beaten “boškarin” ox meat seasoned with yolk cream, vinegar gel, olive oil mayonnaise and herbs17
PERGOLA, Zambratija 18
Sea Flower 18
BADI, Lovrečica 20
Gratinated scampi, scampi tartare on scampi bisque 20
TROŠT, Vrsar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 22
SV. NIKOLA, Poreč 24
Mali škoj (Little Island) 24
SPINNAKER, Poreč 26
Veal, mustard grain, rhubarb, kohlrabi, garlic sprouts, caviar 27 Quail egg, horseradish, lardo, hazelnut, asparagus tartare 27
DREAM, Rovinj 28
PUNTULINA, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 30
Pljukanci pasta with the flavour of the sea ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 31
Seabass fillet in lemon, herb and olive oil emulsion ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 31
VODNJANKA, Vodnjan 32
Chocolate Cake with Olive Oil 33
ZIJAVICA, Moščenićka Draga 34 Octopus, ballsl, salsa 35
Seabass, mint, peas 35
Seabass, scampi, zucchini flower and celeriac 35
Scallops, Pag cheese, hollandaise, anchovy granules 35
GANEUM, Lovran 36
Carpaccio with marinated vegetables and raspberry pearls 37
Flank steak with estragon and horseradish sauce 37
Octopus on white bean hummus 37
Suckling pig shank with potato and chickpea cream 37
VILLA ARISTON, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 38
YACHT CLUB, Opatija 40
“Pljukanci” Pasta with Scampi and Asparagus 41 Panna Cotta 41
BEVANDA, Opatija 42
OSTARIA VERANDA, Volosko 44
Smoked seabass, almond cream and pomegranate gel 45
Beetroot carpaccio, burrata, beetroot gel and toasted pine nuts 45
Octopus marinated in beer and soy sauce, cold spicy salsa, cherry tomatoes, olives and capers 45
Fine fish fillet on smoked cauliflower cream, roasted fennel, aromatized zucchini fritters and fish demi- glace 45
PLAVI PODRUM, Volosko ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 46
Kvarner Cuttlefish Salad 47
Melon gel, citrus emulsion, black olive powder, Torčol olive oil (Sarvela) aromatized with mint and basil 47
STANCIJA KOVAČIĆI, Rukavac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 48
Veal fillet with truffles and seasonal vegetables ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
KUKURIKU, Kastav 50
Roman Gnocchi with Foie Gras in Black Truffle Sauce 50
OŠTARIJA FORTICA, Kastav 52
Littoral Plate 53
NAVIS, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 54
NEBO, Rijeka 56
NAUTICA, Rijeka 58
Tuna Tartare 59
DOMINO, Dramalj 60
Poached Seabass Fillet Stuffed with Scampi, Swiss Chard and Carrot 61
FARO, Dramalj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 62
Scallops with Cauliflower Cream and Crunchy Bacon ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 63
RIVICA, Njivice 64
Scampi Soup 65
Marine passions: raw seafood, fish, crabs, mussels 65
VINOTEL GOSPOJA, Vrbnik 66
Adriatic Shrimp and Apple Tartare 67
Chocolate Lava Cake with Homemade Žlahtina Wine Sorbet 67
BARBAT, Barbat na Rabu ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 70
Ice cream with extra- virgin olive oil made of 17 different sorts 71
ARTATORE, Mali Lošinj 72
Crab Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 73
Curd and Asparagus Pancakes ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 73
BOŠKINAC, Novalja 76
DALMATIA 79
BRUSCHETTA, Zadar 80
FOŠA, Zadar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 82
Local Scampi 83
NIKO, Zadar 84
PET BUNARA, Zadar 86
BONACA, Skradin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 88
Skradin Cake 89
BOBA, Murter 90
BOROVNIK, Tisno 92
Tuna Steak Wrapped in Homemade Bacon with Scampi Sauce 93
MARINA KORNATI, Biograd na moru 94 Octopus “in Forno” 95
MARIO, Rogoznica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 96
Barley Kažerma ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 97
Carrot Cake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 97
VINKO, Konjevrate 98
Lamb Tripe 99
KRKA BELVEDERE, Skradin 100
Lamb Chops with Asparagus Frittata 101
PELEGRINI, Šibenik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 102
ZLATNA RIBICA, Šibenik-Brodarica 104
Gratinated Asparagus 105
ADRIATIC, Split 106
Adriatic Beefsteak 107
ARTIČOK, Split 108
Agnolotti 109
BOKERIA KITCHEN & WINE, Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 110
BRASSERIE ON 7, Split 112
Octopus 113
CORTO MALTESE, Split 114
DVOR, Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 116
KADENA, Split 118 Wheat with Smoked Seafood ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 119
ZOI, Split 120 Calamari Carpaccio ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 121
ZRNO SOLI, Split 122 Best Start ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 123
KAŠTIL SLANICA, Omiš ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 124 Soparnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 125
GARIFUL, Hvar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 126
KOPAČINA, Donji Humac 128 Brač “Vitalac” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 129
VILLA NERETVA, Metković 130 Grilled King Prawns- synergy of the sea and the river ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 131
PORTO ROSSO, Skrivena Luka 132 Tuna Tartare ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 133
KAPETANOVA KUĆA, Mali Ston 134 Mali Ston Oyster ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 135
Polenta with Mussels 135 Shrimp Cake 135 Bitter Orange Cake 135 360, Dubrovnik 136
NAUTIKA, Dubrovnik 138 Lobster Tail 138
PANTARUL, Dubrovnik 140 Capelunghe Risotto 141
LIČKA KUĆA, Plitvička Jezera 144 Lamb Orzotto 145
MIRJANA & RASTOKE, Donji Nikšić 146 Homemade Apple Strudel in Vanilla Sauce with Sour Cherry Topping 146 GRADINA, Josipdol 148 Lava Cake 149
LOVAČKI DOM MULJAVA, Vojnić 150 Beef Fillet Steak on Bed of Forest Treasure 151 DP, Donji Zvećaj 152 Tuna Poke 153
FRANKOPAN, Ogulin 154 Rump Steak with Caramelized Onion and Mashed Celeriac 155
LOVAČKI ROG, Karlovac 156 Sweet Venison Hunter’s Style 157
ŽGANJER, Ozalj 158
Katarina Zrinski's Cake 159 Strudel ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 159
COCKTAIL, Sisak 160
Porcini Ragout with Gnocchi and Pancetta Crisps ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 161
MON AMI, Velika Gorica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 164
Primorje Cake with Olive Oil 165 BALON, Zagreb 166
DUBRAVKIN PUT, Zagreb 168
NOEL, Zagreb 170
POTKOVA, Zagreb 172 Sautéed Lamb Shank 173
STARI PUNTIJAR, Zagreb 174 Gračanski pot 175
TAKENOKO, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 176
TEKKA, Zagreb 178
Tori teriyaki 178 Sushi & sashimi 178
VINODOL, Zagreb 180
ZINFANDEL’S, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 182
ZELEN DVOR, Zagreb-Susedgrad 184
Veal Fillet in Bacon with Vegetable Noodles 185 GABREKU 1929, Samobor 186
ZAGORJE, MEĐIMURJE, PODRAVINA 189
VILLA ZELENJAK-VENTEK, Risvica 190
Homemade Beetroot Ravioli 191
VILLA MAGDALENA, Krapinske Toplice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 192
Pumpkin Oil Mousse ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 193
ACADEMIA, Marija Bistrica 194
Duck Breast with Buckwheat and Baby Spinach 195
MEĐIMURSKI DVORI, Lopatinec 196
Pork Fillet filled with Prunes with Homemade Fresh Cheese and Cabbage Croquettes 197 MALA HIŽA, Mačkovec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 198
Small Green Spring Buckwheat Pancakes 199
TERBOTZ, Štrigova 200
BEDEM, Varaždin 202
PALATIN, Varaždin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 204
BERNARDA, Varaždinske Toplice 206
Duck Ragout 207
Bernarda ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 207
TERASA, Daruvar 210
Marinated Rump Steak in Forest Mushrooms with Steamed Dumplings 211
ZLATNI LUG, Donji Emovci 212
Black Pig Fillet in Porcini Sauce 213 SCHÖN BLICK, Vetovo 214
Zander Orly 215
LUMIERE, Osijek 216
CRNA SVINJA, Čepin 218
JOSIĆ, Zmajevac 220
Black Slavonian Pig Steak in Saffron Sauce with Sautéed Vegetables 221
BARANJSKA KUĆA, Karanac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 222
“Taške” with Jam ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 223
CITADELA, Vardarac 224
Fish Stew (“Fiš paprikas”) in Iron Pan Cooked on Open Fire 225
ČINGI LINGI ČARDA, Bilje 226
Duck Breast in Aromatic Red Wine and Prune Sauce 227
DIDIN KONAK, Kopačevo ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 228
Catfish Stew ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 228
EVERLASTING LIST OF “RESTAURANT CROATICA” 230
LIST OF ADVERTISERS 239
02.02.-10.03.
bearer of the title „100 Leading Croatian Restaurants" for the year: restaurant address
restaurant phone 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 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)
You are holding the 27 th edition of the book 100 Leading Croatian Restaurants- Restaurant Croatica
We are proud that the project of selection and publication Restaurant Croatica is now the oldest nation al quality brand in catering industry. Since 1995, more than 500 Croatian restaurants gained the title of one of 100 Leading Croatian Restaurants- Restaurant Croatica , based on many recommendations of guests and professionals alike.
This year too, the restaurants presented in the book were chosen by you- visitors of Gastronaut portal as well as by the restaurant leaders, finally approved by the Honourable Committee of the project. The mem bers of this Committee have tried to include the restaurants that were judged both by the guests and the professionals, that they have the capacity to satisfy the requests of more demanding guests and that they remain open a major part of the year.
The book is available in Croatian and English language, in printed form and online. The QR code with the project logo will take you to the online edition. This year the book is enriched with text by the olive oil sommelier, our “Gastronautica” Marina Selak. She introduces us to autochthonous sorts of olives and pro vides recommendations for pairing the specialities with specific sorts of olive oil.
22 years ago, as a result of the project Restaurant Croatica- selection and edition of 100 Leading Croatian Restaurants, Club Gastronaut emerged. It involves renowned professionals and lovers of catering profes sion. At over 120 meetings we were hosted by our leading catering professionals in cooperation with their destinations and top- quality manufacturers. They told us their stories, through the ingredients and pro cedures they use to prepare their specialities, the stories of their region, their peculiarities, history, tradi tion, resources…
An important role in the quality of the offer is also played by the community. The destinations more and more tend to upgrade their brands with the gastronomic potential. In their creation of projects for gastro nomic branding, education for caterers and touristic workers, implementation of such promotion in their offer, some of them chose company Abisal with the resources of Club Gastronaut . Last year project Krk Food Story and E- Bikes, where we cooperated with the Tourist Board of the Island of Krk, won the award Simply the best in category of new projects in tourism. This year, as the proposers and partners in project realization we contributed to creation of gastronomic brands of Rijeka- with Tourist Board of the City of Rijeka, through the project of Rijeka Gastronomic Ports. With Tourist Board of the city of Nin we partici pated in the project of Sea Asparagus in Royals City of Nin . In Supetar we continued the existing project of their tourist board Key to a Great Taste with the project Unlock the Tastes of Brač in Supetar
The activities of the projects Restaurant Croatica and Gastronaut can be followed on the largest Croatian portal about gastronomy and catering industry www.gastronaut.hr. You can browse more than 5,600 res taurants and 2,000 recipes, along with many informative and professional texts. More than half a million visitors visit the portal annually in search for information on what and where to eat. In November and December the first round of selection of 100 Leading Croatian Restaurants for year 2022 will take place on the portal.
On various projects, we are happy to cooperate with the Association of Croatian Restaurateurs, the Association of Chefs of Mediterranean and European Regions and associations of tourist journalists.
We wish you to spend a lot of beautiful moments in our Restaurants Croatica
Leader of the project
Karin Mimica, MAThe consumers pay more and more attention to the quality of the products they buy and those they find on restaurant tables. The culture of top- quality extra virgin olive oil has quick ly spread through our restaurants proving that we are more and more focused on the product that adds value to the dishes and the gastronomic experience.
Extra virgin olive oil is one of the main stars of the Mediterranean diet. Its medicinal and nutritional qualities were known by Ancient Greeks and Romans, which we witness in the re mains of ancient oil mills and many amphoras.
This product has highly valuable nutritional characteristics, it contributes to our health, it has been produced with a lot of care, only from the olive fruit, to provide a maximal pleasure by its many nuances of aroma and flavour.
The guests want to have the immemorable sensory experience, they want to discover “authentic” traditional flavours and aromas. It is therefore important to favour local products and to establish a network connecting the caterers, manufacturers and consumers.
Our old olive groves stand to witness our long tradition and culture in pro ducing olive oils. For example, the olive groves in Lun, on the north of the island of Pag, count about 80,000 trees, some of them are around 2,000 years old, an belonging to the five oldest olive trees in the world. The most common is the “oblica”, near ly 90% of the olives are of that sort. Olives are picked manually, in the traditional way. Olive oils from Lun olive groves are significantly bit ter and spicy due to the high content of poly phenol.
On the island of Veliki Brijun there is a more than 1,600- year- old olive tree. Its fruits are picked manually to prevent damaging the tree and its fruits.
We have a lot of autochthonous Croatian sorts of olives rendering top- quality extra virgin olive oils and providing the consum ers with a choice of different features for each dish.
If we start our journey from Istria towards
Dalmatia, we will discover numerous autoch thonous sorts of olive oil. Buža , the most prev alent sort in Istria, is characterized by light green to yellow oil of significant fruity notes, with usually medium to inten sive fruitiness, mostly with aromas of green apple, tomato leaf, green olive fruit, almond and aromatic herbs. It is very pleasantly bitter and it has a de layed piquancy that intensifies slowly and lasts long. Istarska bjelica is also present, with oil of green- yellow colour, with strong fruity fea tures reminding of freshly cut grass, green ol ive fruit, radicchio, bay leaf, bitter almond and often the smell of coniferous wood. Oils are mostly of medium to intense bitterness and piquancy which is felt right after tasting. Rosinjol sort is very acclaimed, it is of medi um to intense fruitiness where the green aro mas of green olive fruit prevail, together with those of artichokes, green grass, almond, aro matic herbs, accompanied by medium to very intense bitterness and piquancy. Oils from the old autochthonous sort karbonaca are very interesting. They are mostly of medium fruiti ness with dominant aromas of green olives, ar omatic herbs, artichoke, bitter radicchio, with balanced bitterness and piquancy.
The most important manufacturers of olive oil in Istria are:
B10 with olive groves at the altitude between
100 and 300 m around Parenzana/Grožnjan. From the very beginning they have been ded icated to ecological growth and they focused on the quality in the groves, selection of mills for processing, storing conditions in the cel lar and the presentation of their oils. Olives are picked per sort. Depending on the season, they produce 5 sort oils and one coupage un der the brand B10 Fusion. In their olive groves they grow the traditional sorts such as istarska bjelica, karbonaca and rosignol, but also the in ternational sorts like leccino, frantoio and as colana tenera.
Baioco has a long tradition of olive growing, started in 1918. Olive groves are near the sea, at an altitude ideal for the groves. The olive groves are surrounded by marjoram, thyme, aromatic plants and hawthorn with aromatic translucent flowers so that their fruits acquire the aromas of Mediterranean plants. They har vest manually to achieve top- quality oil. Their oil mill is certified as ecological, as well as their olive groves. Their mill is open to all ol ive growers that hold the certificate for ecological groves. In their assortment they have buža, istarska bjelica and a blend of those two sorts.
PZ Maslinari Istre is the first Istrian coop of manufacturers of extra virgin olive oil with members owning olive groves on the entire Istrian peninsula. Their hardworking hands contribute to manufacture of extra vir gin olive oil Konfin. Under this brand they have oils of buža and istarska Bjelica sort, a blend (mostly istarska Bjelica, buža, karbo naca, leccino and pendolino) and ecological (mostly istarska Bjelica, leccino and frantoio).
Rovinjola is a top- quality extra virgin oil made from autochthonous Istrian sorts buža, rosinjol and istarska bjelica manufactured by Dario Činić. His olive grove is located near Rovinj.
Continuing our journey to Cres, we discover a tradition of olive growing and oil production since the Venetian Republic. Autochthonous sort šimjaca (Slivnjača) represents 80%. It provides a much-acclaimed oil with predom inant aromas of tomato leaf with intense pi quancy and bitterness from medium to in tense. Oil of plominka sort is characterized
by green aromatic notes resembling green ol ives and grass with medium intensity of bitter ness and piquancy. The extra virgin oil Cres is the first oil entered in the European register of protected designations of origin (PDO)
Top- quality extra virgin olive oils from autochthonous sorts šimjaca and plominka are also produced by Racica under the brand Macmalić . They constantly improve their qual ity and modernize the entire production sys tem in order to offer to the consumers a topquality product. They have been awarded the European Designation of Origin and in their olive groves they have 50 to 100- year- old ol ive trees.
The predominant autochthonous sort is oblica , present in almost all olive- growing ar eas in Croatia.
On the external part of Šibenik channel, on Srima peninsula, oblica covers more than half of olive groves of Jadrija. There are also sorts like frantoio, leccino and coratina, all part of Zlatno ulje . Olives are picked manually. Vicinity of the sea benefits the trees and protects them from diseases and pest without the need t use chemical agents.
On the island of Brač oblica is repre sented with 80%, along a lower percent age of autochthonous sort buharica . Extra vir gin oils of oblica sort are of mild to medium fruitiness intensity, characterized by aromatic herb aromas, green grass, almond and banana with mild piquancy and bitterness. Buharica is present on the eastern part of the island, its oil is of mild fruitiness intensity and with aromas of olive fruit, green grass and almond, with mild bitterness and piquancy.
A large number of cooperative manufactur ers, 51 of them, mostly the owners of old ol ive groves on the island of Brač, has joined PZ Supetar. Extra virgin olive oil from the island of Brač, bottled by PZ Supetar, is of a refined aroma, mild fruitiness and guaranteed quali ty. Only the best oils are selected for the brand Broško, of oblica sort. The name comes from the local dialect and is connected to the origi nal tradition of olive growing on this green is land.
On the island of Šolta there are olive groves all over the island, by the sea and on the
hills in the island’s hinterland. Oblica and šoltanka (levatinka) sorts prevail. Olive grow ers from Šolta pick their olives manually. Oils of šoltanka sort have significant aromas of green grass, apple and almond. They are of medium intensity of bitterness and piquancy. The association Zlatna Šoltanka comprises lit tle family farms that on their own do not pro duce sufficient quantities of olive oil to be pre sent on the market. The association encourag es ecological production of high- quality olive oils. Olive oil from Šolta is a blend of different ecological oils produced by its members and it has been awarded numerous internation al awards. In its assortment, under the brand Šolta Olive Oil Organic Super Premium, there is oil made of šoltanka sort, under Šolta Olive Oil there is a blend of šoltanka and oblica sorts and under Premium Blend there is oil made of the same sorts.
On the island of Korčula the prevailing sorts are lastovka , drobnica and oblica. Lastovka has the aromas of the green grass, apple, artichoke and almond, with very intense piquancy and even more intense bitter ness. The oldest sort drobnica renders oil of intense piquancy and less bitterness, with the green aromas of the olive fruit and tomato leaf prevailing.
Important manufacturers from the island of Korčula are: Fanito whose olive groves are located in Vela Luka, a town well- known for its long olive- growing tradition, produces ex tra virgin olive oils under the brand Torkul. Their assortment covers oils of lastovka and drobnica sort and the blend Torkul (lastovka and drobnica). This year they have produced a limited edition of 437 bottles of Torkul Frane, made of pitted olives and Torkul Fanito with gold leaves- a limited edition of 131 bottles.
Blato 1902 produces olive oil Marko Polo Gold, certified as Korčula olive oil, made of autochthonous sorts lastovka and drobnica. Marko Polo oil is made of lastovka, drobnica and oblica sorts. The tradition of oil making in Blato goes back to the ancient times. In me diaval times, its glory was spread around the world by the world traveller, seafarer and dis coverer Marko Polo, born in Korčula and a symbol of this island. He carried the local oil
on all of his journeys.
Continuous excellency is the result of the ef forts and passion of Croatian oil makers. Their experience and knowledge have been dedicat ed to production of top- quality extra virgin ol ive oils. Numerous awards from international and local competitions represent an excellent promotion of Croatian extra virgin olive oils.
Extra virgin olive oil is a high- quality prod uct in gastronomy, an ingredient which, due to its typical fruity aromas and spicy and bit ter flavours provides many possibilities for dif ferent combinations, highlighting its freshness and emphasizing individual components of the dish. Recognizing all the beauty and posi tive features differing according to its sort, the oil plays the lead role in the kitchen and en riches the food creating new flavours, smells and aromas.
We can divide extra virgin oils to monosort and blend oils. Monosort oils are made from one sort of olives and rep resent the area they come from. It is the climate, the altitude and the geographi cal position that give the oil its charac ter. Blend oils are made by mixing different sorts of olives in different percentages aiming to achieve balanced aromas, flavours, bitter ness ad piquancy and trying to please different affinities of consumers.
Very often the bitterness and piquancy are deemed as negative features. On the contra ry, they are the sign of phenol presence in the oil and phenols are a powerful antioxidant. They protect the oil from oxidizing, prolong its duration and have positive impacts on hu man health. The higher the intensity of bitter ness and piquancy there are, the richer is the oil with phenols.
In order to identify which oils are better suit ed for certain dishes, we can divide extra vir gin olive oils according to the degree of in tensity, from mild, medium to high intensity of fruitiness. It represents all present aromas in the oil made from healthy, fresh, partly ma tured or almost fully matured olives. Factors
such as maturity of the fruit at the moment of harvesting, air temperature, level of precipita tion, manner of storing and processing have important roles. Other associations such as al mond, artichoke, bananas, walnuts, chicory, aromatic herbs, Camilla, green or mature olive fruit, tomato leaf, apple, citrus, eucalyptus… may also be present.
Oils with mild intensity of fruitiness are characterized by extremely sweet and gentle smells mainly accompanied by mild, pleasant bitterness and piquancy, e.g. the oil sorts like buharica and oblica. These oils shall be used with all dishes of gentle flavour such as seafood salad, fish soup, cottage cheese spread, scampi risotto, grilled hake and sole, pasta with shell fish and ice- cream. Gentle oil will add fresh ness and creamy structure to the dishes.
Harmonious oils or oils of medium inten sity of fruitiness are harmonious and wellbalanced oils with a perfect balance of aro mas and flavours and a more significant bitter ness and piquancy than that of the oils with a mild intensity of fruitiness. These are mostly sorts like buža, karbonaca, plominka, šimjaca, drobnica, levatinka (šoltanka) and different blends. They are perfect in combination with grilled veg etables, thick zucchini and pea soups, toma to- based sauces, roast seabass and seabream, asparagus omelette, roast duck breast, meat dishes of stronger flavours like lamb and veal, meat and fish carpaccio, mild and semi- hard cheeses.
Oils of strong intensity of fruitiness are oils of extremely intensive, strong smell and flavour, fully- bodied, with significant bitter and spicy notes, but not unbalanced. These are usually istarska bjelica and lastovka sort. They work best with structured food such as steaks, grilled vegetables, legume soups, pork dishes, venison stew, sardines, grilled mackerel and bonito, steak tartare and hard cheeses.
Olive oil that has not been thermally pro cessed has the best qualities and nutritive val ue and it can be used in different culinary tech niques. It is perfect for marinating with addi tion of herbs, garlic and lemon. Fish and meat will have more flavour and better structure. To marinate fish, chicken and turkey we use oils
of mild or medium intensity of fruitiness. For beef, lamb and venison we use oils of strong in tensity of fruitiness.
Olive oil is an integral part of many sauc es and spreads such as mayonnaise to which it adds a new dimension of flavour. For exam ple, if we want to achieve a different and de fined flavour, we add a somewhat more spicy and bitter oil. It works well in desserts so for dark chocolate mousse or creamy chocolate cake like Sacher Cake we can use oils with sig nificant piquancy and bitterness.
A very popular and re- discovered is confit technique, coming from France, used for pre serving food, especially duck meat. It has been modernized and it is often used for fish, meat and vegetables soaked in olive oil of strong or medium intensity of fruitiness, slowly cooked at low temperature (between 60 and 90°C, de pending on the ingredient). The result will be spectacular, we will have very tender and aro matic dish, all thanks to olive oil.
Olive oil is ideal for frying, stewing and roasting because it contains a high degree of oleic acid, tocopherol and polyphenol, protecting it from disinte gration at high temperatures.
The most interesting technique is spherification in molecular gastronomy where skilful, talented chefs turn olive oil into small spheres similar to caviar. When they reach our palate, they melt and bring out the explosion of flavours and aromas. Olive oil powder is also unique. Its most modern appli cation is in cocktails, a few drops can be found in Bloody Mary, too.
Playing with different sorts of olive oil re sults in creative dishes of unique flavours.
Top- quality extra virgin should be paid due attention and its wide potential should be used in gastronomy, in the same way wine is al ready used. More intensive education of cater ing personnel could contribute to better quali ty of offer and service and also to spreading of the culture of Croatian top- quality extra vir gin olive oil.
Marina Selak Sommelier and sensory analyst for olive oilsRovinj je romantično odredište za vas koji žudite za sentimentalnom atmosferom vremena koja su nepovratno prošla. Izrastao na ribarskoj tradiciji pod budnim okom zaštitnice sv. Eufemije, njegovu su ljepotu posebno cijenili umjetnici koji su na ovom mjestu slikali najljepše motive i izlagali ih na Grisiji - ulici umjetnika. Posjetiteljima se pružaju brojne mogućnosti: šetnje prekrasnom prirodom, bavljenje rekreacijskim sportovima, otkrivanje skrivenih ljepota, kulturne baštine, arheoloških nalazišta, kušanje rovinjskih delicija, te nadasve ugodan odmor u brojnim visokokvalitetnim hotelima i turističkim resortima. Romantičan i tajanstven, ali pun mogućnosti za nezaboravni provod, Rovinj postaje i ostaje grad u kojeg se poželiš vratiti.
Rovinj is a romantic destination for all those who seek a sentimental atmosphere of a time that has gone forever. Developed on the fishing tradition under the vigilant eye of its patron St. Euphemia, the town’s beauty was especially valued by artists who painted the most beautiful motifs and exhibited their artwork on the “Grisia” - Artists’ Street. Many possibilities are available to visitors: beautiful nature walks, recreational sports, discovering hidden beauties, cultural heritages, archeological sites, tasting specialties from Rovinj, and, above all, a comfortable vacation in numerous highly-rated hotels and tourist resorts. Romantic and mysterious, but full of possibilities for an unforgettable vacation, Rovinj has become and remains a town that you will want to visit again.
Rovinj je romantično odredište za vas koji žudite za sentimentalnom atmosferom vremena koja su nepovratno prošla. Izrastao na ribarskoj tradiciji pod budnim okom zaštitnice sv. Eufemije, njegovu su ljepotu posebno cijenili umjetnici koji su na ovom mjestu slikali najljepše motive i izlagali ih na Grisiji - ulici umjetnika. Posjetiteljima se pružaju brojne mogućnosti: šetnje prekrasnom prirodom, bavljenje rekreacijskim sportovima, otkrivanje skrivenih ljepota, kulturne baštine, arheoloških nalazišta, kušanje rovinjskih delicija, te nadasve ugodan odmor u brojnim visokokvalitetnim hotelima i turističkim resortima. Romantičan i tajanstven, ali pun mogućnosti za nezaboravni provod, Rovinj postaje i ostaje grad u kojeg se poželiš vratiti.
Specialties based on ingredients from the sea and dishes prepared following old reci pes with a strong presence of local aromat ic herbs are the main features of this cui sine covering a number of gastronomic sub regions. Istrian prosciutto, Grobnik cheese, truffle cheese (Karlić truffles), salted sar dines, 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” (tradi tional dish made with dried beans and sour cabbage) or frittata with truffles, rocket sal ad 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” (home made pasta) and gnocchi with venison stew, hare made in the pot and lamb prepared un der the iron bell (“peka”). Lamb from the island is particularly praised because the an imals graze in perfect ecological circum stances. 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. Local salads include lamb’s lettuce, rocket salad and radicchio. Fresh marjoram, basil, sage, lemon balm, thyme, rosemary and laurel are added to the dish es. Fish is always accompanied by olive oil, usually from Istria or the island of Krk.
For aperitif, we recommend sparkling wine (Winery Pavlomir, PZ Gospoja) or traditional Istrian brandy “biska”. Dishes prepared with white fish and white meats are usually accompanied by Malvasia (Degrassi, Deklić, Cattunar, Matić, Valenta),Sauvignon (Valenta), Vrbnik Žlahtina, es pecially 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, Refosco (Degrassi), Merlot and Cabernet Sauvignon (Degrassi, Pavlomir). Desserts are accom panied by Muškat bijeli (Valenta). Good di gestives are some of Darna liqueurs which were awarded some world awards.
Exclusive restaurants with top quality of fer are San Rocco in Brtonigla, Bevanda (fish) and Navis in Opatija, Plavi pod rum (fish, creative cooking) in Volosko and Nebo in Rijeka. Top creative special ties are also offered in restaurant Pergola in Zambratija, Zijavica in Mošćenička Draga,Bodulka in Šišan, Sv.Nikola and Spinnaker in Poreč, Villa Ariston in Opatija, Kukuriku in Kastav and Boškinac in Novalja. Local ingredients used in a creative way are an inspiration in restaurant Dream in Rovinj, Ganeum in Lovran Stancija Kovačići in Rukavac and Vinotel Gospoja in Vrbnik. Fish specialties are at home in Badi in Lovrečica, Puntulina in Rovinj, Trošt in Vrsar, Yacht Club in Opatija, Ostaria Veranda in Volosko, Nautica in Rijeka, Rivica in Njivice, Domino in Dramalj and Barbat in Barbat on the island of Rab. Faro in Dramalj often organizes thematic days honouring foreign national dishes and cuisine. Homelike ambience and local special ties are offered in Vodnjanka in Vodnjan and Artatore in Mali Lošinj.
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 season al 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 of fer has been awarded with numerous high awards and the restaurant has been listed in important national and international oeno logical-gastronomic guides. It is a member of
Jeunes Restaurateurs d’Europe (JRE) which promotes respect for tradition, creativity and innovation of young chefs under the motto “talent & passion”.
The restaurant has been listed in impor tant national and international oenologicalgastronomic guides such as Veronelli, Gault Millau, Wo isst Österreich and awarded many awards. It has also been listed in Le Guide de l’Espresso, A tavola con i Nordest, Magnar Ben, Restaurant Croatica and for years it has been among the best Istrian restaurants.
Although it is situated in the very center of Brtonigla, the hotel-restaurant is surrounded
by a large park and olive grove. Guests can en joy 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 out side and shaded pools, hydro massage and var ious 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 keep ing, washing and repair of bicycles.
Batuta od boškarina začinjena kremom od žumanjka, gelom od octa, majonezom od maslinovog ulja i začinskim biljem
Beaten “boškarin” ox meat seasoned with yolk cream, vinegar gel, olive oil mayonnaise and herbs
In a small village of Zambratija, 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 in spired 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.
Ingredients come from local producers or their own garden so that, depending on the season, in a pleasant atmosphere, you can taste fresh ly 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).
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.
Preko dana ubrane masline na strmim terenima oko Grožnjana u zalazak sunca se prevoze do odabrane istarske uljare. Tijekom veËeri i noÊi plod Êe se obraditi iskljuËivo mehaniËkim postupkom i hladnim prešanjem pretvoriti u ekstra djeviËansko maslinovo ulje. Do jutra proces Êe biti završen i prve zrake sunca pozvat Êe na ponovni odlazak u maslinik. Jedino ovakav naËin obrade maslina omoguÊuje najkvalitetnije ekstra djeviËansko maslinovo ulje!
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 domes tic and foreign awards on its way.
Since it was founded in 1986, the restau rant 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
design, atmosphere, service, everything is in conspicuous and discreet. The staff welcomes you with a smile. In January 2017 restaurant Badi became member of prestigious associa tion Jeunes Restaurateurs (JRE).
The rich offering consists of fish special ties, particularly raw fish dishes, shell fish and scampi. Buzara Badi, Seabass in Bread Crust (dish of the year 2014 proclaimed by organi zation 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.
Restaurant Trošt is situated in Marina Vrsar.
You can enjoy a splendid view of the sea and the town of Vrsar from the restaurant.
The owners, family Trošt, have worked in the hospitality industry for two decades and after renting restaurants Vrsaranka and Marina, since 2001 they have had their own restaurant Trošt, also known as Ilvo.
In summer on the terrace, in winter in the warm ambience near the open fireplace you
can enjoy fish and meat specialties, pasta with lobster, grilled fish or fish baked in salt crust, „pljukanci" - homemade pasta with scampi and porcini and beefsteaks in many different ways.
There is a wide choice of selected quality wines.
„Experience moments of utter satisfaction with genuine hospitality and tasty dishes”, say the owners.
Restaurant Sv. Nikola is situated on Poreč waterfront, across the island after which it was named. This luxuriously decorated and re warded 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 oc topus, cold smoked swordfish and scampi, fish
fillet, small island fillet (sea bass fillet in scam pi 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.
100 g Adriatic shrimps, young lettuce, rocket salad, red radicchio, cherry tomatoes, capers, spring onion, balsamic vinegar, olive oil, orange
Clean the fillets from all bones, season them with salt and place them in a hot pan. Grill them for three minutes on the side with skin and one minute on the other side. Remove the fish and add the scallop and scampi to the same pan, sauté briefly, pour the brandy and scampi stock. Cook briefly, add salt, return to fish to the sauce and turn off the heat.
Steam the vegetables and sauté briefly with but ter. Season to taste.
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 con temporary 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 combinations. Each bite is filled with a differ ent taste with twists of aroma and texture.
There are more than 120 labels in Spinnaker’s wine list, comprising local and internation al wines, champagnes and sparkling wines. It was created by one of the best Croatian som meliers and a passionate promotor of wine, Sandi Paris.
Spinnaker’s staff is proud of their listing on Tripadvisor site. The restaurant was as signed two caps by Gault & Millau guide, it has been recommended by guides Venezia a tavo la, Falstaff, Le Guide de L'Espresso and Istra Gourmet.
Teletina,
rhubarb, kohlrabi,
sprouts,
Restaurant & Residence Dream is located just a few steps from the waterfront in a viv id and busy tourist area of historic centre of old town Rovinj. It is situated in a 19 th centu ry building completely renovated by the own
ers, Amir Kadunić, MSc in Civil Engineering and Darija Kadunić, MA. They particular ly paid attention to the authentic elements of old Istrian way of construction. After complet ing the construction work, in the final archi
tectural part, only the original natural materi als were used, such as old tiles covering all the floors. All doors and windows were built ac cording to the designs of old Rovinj buildings and were made of larch wood as a tradition al material. Windows and doors are framed in stone. A lot of old stone walls were also re stored together with drain pipes and the an cient 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 dec oration with all the most modern amenities.
This extremely demanding project required not only substantial financial support, pa tience and knowledge but also love for preser vation 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 inter connected halls and a winter lounge with an open fireplace. There is also a summer ter race. The interior of Dream is a mix of quali ty authentic architectural arrangement com bined with modern elements. Particular in details, it includes valuable antiquities, tiffa ny 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 pre fers Mediterranean culinary heritage and been open all year round for more than a decade, its offer is enriched with promotional and sea sonal menus. Bread and pasta are homemade. Particular attention is paid to the atmosphere with selection of music background in accord ance with world trends.
Restaurant Puntulina was opened in 2004 in family Pellizzer’s home. The family has been successful in the catering industry for almost 50 years. Corrado Pellizzer (senior) is the pio neer of tourism in Rovinj and Croatia.
The restaurant is located in old town Rovinj with a terrace at the very sea front offering a splendid view of the island of Sveta Katarina and one of the most beautiful sunsets. Lighting installed under the sea makes the experience even better.
The restaurant is run by spouses Giannino
and Mirjana Pellizzer.The food served is mainly local-Mediter ranean with fish specialties prevailing, but there are also meat dishes and dishes made with truffles. The cuisine is a fusion of Rovinj tradition and new tendencies in preparation of fresh, seasonal ingredients. Specialties are accompanied by about a hundred labels of Istrian and other Croatian wineries and also foreign wines. Since the restaurant has its wine bar, the guests can enjoy good wine sold per glass or cocktails. Pets are welcome. Advance booking is recommended.
mora
Pljukanci pasta with the flavour of the sea
Filet brancina u emulziji limuna začinskog bilja i maslinovog ulja
Seabass fillet in lemon, herb and olive oil emulsion
Restaurant Vodnjanka resembles a theatre café or scenography for a theatre performance, or maybe a museum saving the Vodnjan antiq uities 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 of ten resulting in new ideas.
This family-run restaurant-lounge has devel oped into a cult point of Istrian and Vodnjan gastronomy.
Homemade pasta, top quality Istrian pro
sciutto and fine aged cheeses, homemade whey cheese, delicious meat cuts from local “boškarin” ox, warm and energizing soups and Vodnjan desserts have attracted guests to Vodnjanka for decades.
Numerous plaques, awards, recognitions, articles in foreign magazines, television shows, interviews and most of all, its guests, speak about the restaurant’s success.
Since 2019 Vodnjanka runs in two locations. Citizens of our capital do not need to travel to Istria when they wish to taste Svjetlana’s del
icacies. The restaurant with the same name and true Istrian cuisine is in Zagreb, 16. Gundulićeva Street.
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, mead ows or fields around Vodnjan. It is our image: rec ipes from old foundations, which we enriched by a
pinch of aromatic herbs, lavender flowers… and freshness of modern culinary trends. Your satis faction will be our true and most precious award”, says the owner Svjetlana Celija.
Chocolate cake with olive oil tells the story of the olive oil from our olive grove. There is a little bottle of our oil on each table. We man ufacture it from the autochthonous sort Buža and also Lecino and Pendolino, as the new sorts being grown in our olive groves. OPG Bruno Celija is in charge of them.
300 g dark chocolate, 3 dl olive oil “buža”, 9 eggs, 90 g sugar
Melt chocolate in olive oil. Mix yolks with sugar until fluffy. Whisk egg whites. Mix the yolks with the chocolate and slowly fold in whisked egg whites. Pour the mixture into a greased pan and bake at 170°C for about 35 minutes.
In Mošćenička Draga, a small fishing village in Riviera Opatija, close to one of the most beautiful beaches of Kvarner Bay, there is res taurant Zijavica . The restaurant’s interior, dec orated with wood and stone evokes the roman tic past, but also exciting challenges of today. The terrace raised just about a few centimetres above the beach is tailor-made for a complete experience of small masterpieces of Kvarner and Istrian gastronomy.
After over 40 years of fishing in Kvarner, the owner of restaurant Zijavica decided to round up the family business by opening the restau rant. The goal of the young team in the kitch en of this small, picturesque and very cozy tav ern-restaurant is to preserve the roots in tra dition, but also accept the modern challeng es of high gastronomy. Besides sea delicacies such as octopus and scampi, the menu also of fers authentic specialties of continental Istria.
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 per sons; the exterior terrace has 25 seats.
Experienced chef Robert Benzia, holder of many international awards, organized his res taurant as a cellar intended for enjoying food,
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.
Flank steak s estragonom i umakom od hrena
Carpaccio s mariniranim povrćem i perlicama od malina
Koljenica od odojka s kremom od krumpira i slanutka
Hobotnica na humusu od bijelog graha
Flank steak with estragon and horseradish sauce
Suckling pig shank with potato and chickpea cream
Carpaccio with marinated vegetables and raspberry pearls
Octopus on white bean hummus
At the favourite promenade in Opatija - lun go mare , in the romantic ambience of a beauti ful park, there is Villa Ariston , one of the old est and best preserved villas of this region.
It was first mentioned in far 1890 as proper ty 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 pro ject 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 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 beau tiful park, is one of the most charming hotels of Riviera Opatija. It is a location where the
Tastings of extra virgin olive oil
atmosphere of past times perfectly meets the modern comfort and first-class service, ideal for a unique vacation.
You can recognize the creativity, the fla vours and the aromas in seven- course tast ing menus at chef’s choice, paired with wines at the sommelier’s choice. Fans of extra- virgin
olive oils may enjoy the tasting presentation.
Relying on the quietness of the ambience and discreet service, the staff is keen to sat isfy each one of your wishes. They say: “Villa Ariston is the right choice for your dream wed ding”.
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 ter race. The ambience is enlivened by paintings of Vojo Radoičić. Fishermen, nautic tourists and gourmets visit the restaurant daily because the dishes remind them of their grannies’ cooking.
The cuisine is Istrian- Littoral with an accent on local ingredients and all the best that the sea offers. The menu is mostly filled with deli-
cacies from the sea, pastas and risottos.
Some special dishes are cuttlefish minestro ne, 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 win emakers. 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.
70 g fresh “pljukanci”, 70 g cleaned scampi tails, 50 g cut asparagus, 1 dl white wine, 2 dl scampi stock, 0.5 dl olive oil, 1 clove garlic, finely chopped, salt, pepper
Cook fresh past ain salty water until al dente . Prepare stock from scampi shells. Briefly fry garlic in olive oil, add scampi tails and let them gently become reddish. Add asparagus.
Add wine and stock, let it boil, season and add pasta. Cook for a few minutes to reduce the sauce.
5 dl cream, 2.5 dl milk, 120 g sugar, 100 g gelatine in sheets, 2 vanilla sugars
Heat cream, milk and sugar until the mix ture starts to boil. Turn the heat off.
Cool the mixture and add soaked gelatine. Pour in small moulds. When cool enough, place them in the fridge for a couple of hours. You can serve panna cotta with forest fruit syrup or chocolate.
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 is lands 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 require ments of the guest inclined to traditional cui sine but also the more demanding one seeking
creative, modern dishes with a touch of fresh, organic local ingredients.
Dishes are grilled on wood coal, under iron cover (“pod pekom”) and in the baking oven.
The wine list contains more than 500 labels. Offer of wine per glass recommended by the sommelier, combination of food and wine at a leisurely lunch or romantic dinner contribute to the pleasant experience.
The summer bar, right next to the restau rant, near the sea, is an addition to the offer during the summer months. It offers a selec tion of top-quality sparkling wines and cham pagnes with fish snacks and fresh oysters.
Born as a project of two partners and frien ds, one being a genius when it comes to food and the other one, who never cooks, but pa ssionately loves the creations of the former, Veranda became a place designed to enhan ce dreams.
It seems to have been for a reason that Volosko, this lovely seaside village giving home to Veranda, was named after the anci ent Slavic deity Volos, the god of the earth, wa ters, music and magic. In fact, it is this strong
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 be lieve 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 revi ved from long time ago.
Dimljeni brancin, krema od badema i gel od nara
Marinirana hobotnica u pivi i soji, hladna pikantna salsa, pomodorini, masline i kapari
Smoked seabass, almond cream and pomegranate gel
Octopus marinated in beer and soy sauce, cold spicy salsa, cherry tomatoes, olives and capers
File plemenite ribe na kremi od dimljenog karfiola, pečeni komorač, popečci od aromatiziranih tikvica i riblji demi-glace
Fine fish fillet on smoked cauliflower cream, roasted fennel, aromatized zucchini fritters and fish demi- glace
Carpaccio od cikle, burrata, gel od cikle i tostirani pinjoli
Beetroot carpaccio, burrata, beetroot gel and toasted pine nuts
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 qual ity wine and sophisticated Mediterranean gas tronomy.
The restaurant tries to preserve tradition of original food and gastronomic customs of the coastal area so that in its offer there are rein terpreted 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 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 lo cal ingredients which, through a sophisticated culinarily process results in top quality gastro nomic experience.
Beverages are paid particular attention, par ticularly 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 de
serves “its” wine so they offer wines per glass with every wine demanding its special glass. The restaurant is run by Daniela Kramarić who is also the main sommelier, double Croatian champion and champion of Eastern and Central Europe.
Restaurant Plavi podrum was awarded high
awards in 2008 and 2010, entering the St. Pellegrino list as one of the 100 best restau rants 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.
gel od dinje, emulzija od citrusa, prah od crnih maslina, maslinovo ulje Torčol (Salvela) aromatizirano mentom i bosiljkom
Melon gel, citrus emulsion, black olive powder, Torčol olive oil (Sarvela) aromatized with mint and basil
Restaurant Stancija Kovačići is surround ed with green hills in the small village of Rukavac, only 4 km from Opatija.
In 1990 the enthusiastic owner and restau rant’s chef Vinko Frlan, turned his grandpar ents’ house built in 1880’s and the blacksmith’s shop into a luxurious and rustic “stancija” (inn) and into an authentic and elegant desti nation for gastronomic connoisseurs.
The gastronomic offer is based on tradition al cuisine and reflects the influence of the cli mate, vicinity of the sea and the forest, sea sons, smells and tastes of the littoral. Fresh sea sonal ingredients and local produce are used in
daily preparation of food. Fresh bread and pas ta are made daily. Guests can enjoy meat and fish specialties that are in springtime comple mented with wild asparagus, wild onion, net tle and samphire and in autumn with porcini mushrooms, dried fruit and chestnuts. There are also dishes with truffles, homemade pas ta “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 of fer of Croatian wine makers and it contains about 50 labels, mostly from Istria.
The restaurant’s interior is inspired by its natural sur roundings with natural mate rials such as stone and wood intertwining with warm earth en colours.
Stancija provides lodging in 5 comfortable rooms.
Kastav is an old, walled little town on a hill dominating the area north- west of Rijeka.
Hotel and restaurant Kukuriku is character ized by a personal touch and artistic approach to table culture of its owner Nenad Kukurin. Following universal gastronomic trends, he sometimes combines unexpected kinds of food and drinks. New recipes are created eve ry day, based on the daily offer of local markets and the ingredients coming from the neigh bouring area.
Complexity of flavours, abundance of forms and colours on the plate provide a sensation for the palate and the eye and transform lunch es and dinners in good company to real cele brations of food. When deciding what to or der, it is best to follow the recommendation of the staff who will try to enchant you with fish, meat or vegetarian courses.
Sommeliers will help you navigate the ex tensive wine list of Kukuriku cellar, contain ing more than 100 labels.
1.5 l milk, 350 g semolina, 90 g butter, 110 g Parmesan cheese, 20 g salt, 3 eggs and 2 yolks, truffle, foie gras
Bring milk with butter and salt to a boil. Add semolina, stirring constantly with a whisk. Cook for 8 minutes and add cheese. Continue to cook for 4 more minutes over low heat. Turn the heat off and add eggs. Use a mixer to work the dough and pour it into a previously greased pan sprin kled with breadcrumbs. Bake in the oven. Cool the mixture when baked. Once it completely cools down, it is ready to be served.
For sauce, fry 2 cloves of garlic in olive oil. Pour meat stock (2 dl) over it and let it simmer for about 5 minutes. Add some grated truffle. Season with salt and pepper and add some parsley. Before serving, thicken the sauce with butter.
Fry foie gras on both sides on a hot pan, without any fat. Grate truffle over the dish before serving.
HOTEL-VINOTEL GOSPOJA
Frankopanska 1, Vrbnik
KONOBA ŽLAHTINA
Pred Sparov zid 9, Vrbnik
KUŠAONA-PIZZERIA Vitezićeva 9, Vrbnik
VlNARIJA GOSPOJA Sv. Nedije 3, Vrbnik
KUŠAONA CRIKVENICA Školska 3, Crikvenica KUŠAONA RIJEKA
Riva Boduli 7a, Rijeka
TOČIONA VEŽICA
Kvaternikova ul 62, Rijeka
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 re nowned suppliers. He is particularly proud of the pasta made in his kitchen, dishes made with “boškarin” ox meat and high quality ma tured 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 pre
pared 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 origi nal tradition and taste are never forgotten, there fore 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 pre pared.
The restaurant cellar contains 70 sorts of wine. Žlahtina and Cabernet Pavlomir are house wines.
Krema od divljih kvarnerskih šparoga, pire od celera, kruške i mascarpone sira, file jadranskog brancina, mlado maslinovo ulje
Wild Kvarner asparagus cream, celeriac, pear and mascarpone puree, Adriatic seabass fillet, fresh olive oil
Fish dishes are prepared with Istrian olive oils. On the tables you can find Konfin, Mate and Chiavalon oils.
Located on a cliff above the Preluk bay, res taurant Navis offers a top gourmet experience to every guest. The atmosphere is magical en joying the view of Kvarner archipelago spread ing at the open sea, your palate is in for a sur prise. 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 selec tion of ingredients and outstanding culinary interpretation of our chef result in top gastro nomic pleasure. They will enchant you.
When we talk about food, there are no compromises. Carpaccio made with Adriatic tuna, lobster, fresh oysters, beef steak with
fresh Istrian truffles, “gregada” with fresh fish, homemade bread without additives from the bread oven. You just have to make a choice and let us do the rest. All our ingredients are fresh, their quality is indisputable. The creatively de signed menu with character is very tempting“Do I eat it all at once, or spend some time ad miring it?”.
It is difficult to pick just one dish from our menu. Every course hides a secret and is spe cial. Each fresh fish specialty or traditional dish under the iron bell is innovatively inter preted by our chef and will take you to a en chanting gastronomic world of the à la carte restaurant Navis. They say the gourmets en joy the food three times: first when they see it, then when they smell it and final ly when they taste it. You just have to prepare all your senses and surrender to the experience.
The restaurant’s quality is con firmed by the Michelin Guide recom mendation for 2020.
In season 2020 the restaurant intro duced the Japanese- Mediterranean fusion. “Fusion by Navis”. You can taste sushi made with local ingredients prepared using the famous Japanese technique.
Ivana Matetića Ronjgova 10, 51410 Opatija
Nebo Restaurant & Lounge and its chef Deni Srdoč, proudly combine the unique fla vours of Croatia with a magnificent view of the Adriatic. It is located between Rijeka and Opatija, on the top floor of Hotel Hilton.
From creative dishes to evening cocktails in the airy lounge, this vivacious fine dining Rijeka destination takes its guests on a jour
ney to the new levels of Croatian gastronomy. Nebo is the first restaurant in Rijeka awarded the Michelin star and Deni Srdoč, the young est Croatian chef, has been awarded with two.
Delicacies from seasonal tasting menus are accompanied by a serious wine list and list of more than 30 champagnes and sparkling wines.
Nautica restaurant & bar is located by Ploče beach, within the complex of Kantrida Swimming Pools. It is run by the renowned restaurateur from Korčula/Rijeka, Danko Borovina, who joined his forces with Vedrana Bjelobrk.
Fish and meat delicacies of the Mediterranean are prepared with fresh lo cal ingredients. Within the project of Rijeka Gastronomic Ports, Nautica has won three ti tles: Fisherman’s Port, because it has deals with local fishermen who supply the restaurant on a daily basis, Business Port because it has
two fully equipped booths for meetings, and Romantic Port because you can enjoy dishes with aphrodisiac ingredients while taking in the view of Kvarner Bay.
Guests have recognized Nautica as a place suitable for different events and the restaurant returns this trust by organizing thematic gas tronomic and wine gatherings.
One must point to the olive oil of oil mill Bačić from Korčula (lastovka and orgula sorts). There are also aromatized oils with fla vours of lemon, orange and rosemary.
150 g tuna, 0.2 dl olive oil, lemon juice, onion, suy sauce, pepper
Freeze fresh tuna for 20 minutes in order to slice it more easily. Remove white fibres and finely chop. Pour lemon juice over the fish. Mix fish with finely chopped onion, olive oil and soy sauce, season with pepper.
Mix well and serve with lemon slices, toasted bread and butter.
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 spe cialties although meat dishes are not neglect ed. 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 num ber of medals and awards for his work and a recognized member of Croatian Culinary
Association tends to create new dishes dai ly. 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 replen ished in accordance with new trends.
Pleasant ambience surrounded with green ery and candlelit with kind and unobtrusive staff make Domino a pleasant place for ro mantic dinners, family outings, meeting with friends or business partners.
For 4 persons: 4 fillets of fresh seabass (about 120 g each), 4 small potatoes, 2 carrots, 2 beetroots, 8 dl fish stock, 1 dl žlahtina wine, 1 dl olive oil, salt, pepper, 4 scampi tails
Cook potatoes and carrots in fish stock and fry beetroot in olive oil
Season fillets with salt and place some seasoned blanched Swiss chard, a stick of carrot and a scampi tail on each fillet. Roll the fillet, wrap it in aluminium foil, poke a few holes in it and poach the fillets in fish stock with wine. The stock should not boil, let it simmer at 90°C.
Before serving, gently season with salt and pepper and drizzle with some olive oil.
Dramalj is in the center of a treatment area known since the ancient times. It is surround ed by natural beauty and resources. A combi nation of winds blowing from the forest side and the sea side provides a lot of health bene fits. In this special natural ambience you can find Faro Restaurant & Lounge Bar.
In warm days the attractive terrace with three different areas and an atrium represents a stage for gastronomic pleasures. Besides the Croatian cuisine, under the motto “Worldwide Food Restaurant”, you can taste many foreign cuisines- Spanish, Italian, Thai, Argentinian, French, Turkish- each cuisine is represented in its thematic days. An extensive wine list ac companies each course.
The restaurant’s architecture combines three different ambiences. The front part has a DJ station and visual effects opening to a danc ing area.
The space besides the main glass fence above the sea extends from the front area to a more intimate part, representing the most attractive area for enjoying the restaurant specialties.
The large part of the restaurant is located in the adequately lit and spacious part of the ter race. One can enjoy the gastronomic offer of
the restaurant in an intimate atmosphere, also suitable for groups. The entire restaurant or its part can be booked for private parties, wed dings, events, promotions to ensure privacy and peace.
In the lower part of the building, accessed from the beach, there is Faro Beach & Pizza Bar with a naturally shaded terrace offering drinks and pizzas.
“Peek into FARO kitchen and enjoy the gifts of the Adriatic”, say the hosts.
For 2 persons: 1 small cauliflower, half red onion, 1 garlic clove, 100 g butter, 3 tbsp sunflower oil, 6 scallops, 2 dl cooking cream, 6 thin bacon slices, 1 lemon, 2 horseradish, salt, pepper
Finely slice the onion and fry it in 2 tbsp of oil, add a pinch of salt, simmer for 2 to 3 minutes. Add cauliflower and continue to cook for 3 minutes. Add finely chopped garlic and immediately pour cooking cream over. Reduce by 20%. Add 50 g of butter and mix with stick mixer. Season with salt and pepper.
Fry bacon on both sides and let it drain on paper towel. Let it cool and check if it is crunchy enough. If not, fry it some more.
Put scallops in a pan with a tbsp of oil and add a little salt. Fry for 2 minutes on each side, they need to remain medium rare. 30 seconds before they are ready, add the remaining butter and juice of half a lemon.
To serve, place 4 tbsp of cauliflower cream on a plate, separately. Then, place the scallops on slices of bacon, in a circle, away from the cream or stick bacon in the cream. Finely slice horse radish and place it near the bacon. You can use the butter that remained in the pan to sprinkle the scallops.
Serve with toasted bread and a refreshing salad.
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 gastronom ic experience.
In the past 80 years the restaurant and its owners have received a number of professional domestic and foreign awards.
One of the reasons is definitely the culinary skill and imagination of chefs in preparation of ingredients from the sea and from the land in a new, fresh and original way, in accordance
with the needs of modern guests. Each quality seasonal ingredient is an inspiration for Rivica chefs to prepare authentic and creative speci alities.
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, PZ Vrbnik and Čarman. The olive oils were presented by Cadanela.
Scampi Soup
Morske strasti – sirovi morski plodovi, riba, rakovi, školjke
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 sit uated in an oasis of peace, beautiful beaches and crystal- clear sea. The hotel staff tries to welcome the guests and provide a perfect at mosphere 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 res taurant are all part of a story that links the
tastes of Krk, love for wine and 21st centu ry comfort. The hotel offers a splendid view of Kvarner Riviera and mountain Velebit .
Traditional dishes prepared with local ingre dients 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 qual ity.
Adriatic shrimps, Granny Smith apples, local garlic, Krk olive oil, pepper, salt, mascarpone, aromatized oils with flavours of lemon, locally grown lemon
Grill shrimps in a pan, while still warm, mix them with brunoised apples, aromatized with lemon juice. Make sure shrimps prevail in quantity. Add mascarpone mixed with garlic. Season before serving and add Krk olive oil.
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 ar chitecture and aromatic Mediterranean herbs. Amphorae and stone vessels, old grape and ol ive press tell stories of our ancestors’ era. It is in such ambience that your gastronomic pleas ure starts.
The particularity of the offer are delicacies which are the result of the momentous chef’s inspiration, based on daily fresh fish caught by local fishermen, seasonal vegetables from the
island market and lamb from Rab meadows. You can choose your own lobster or other crab, still alive from their cage in the sea. Olive oil and herbs are home grown and made. Creation of dishes and the wine list have been designed by the family members emphasizing the expe rience and peculiarities of the island cuisine.
Your view of the fish and crab swimming around the wreck of and an old ship and am phorae in the large aquarium next to your ta ble, 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 ho tel quality.
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 beau tiful natural beach, surrounded by a pine for est 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 pre pared in Mediterranean style following fami ly 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
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 pro jects 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.
For servings: 1 kg crab (raw), pepper, salt, 5 ml olive oil, a little lemon juice, olives and leaf of lettuce for decoration
Boil the crab. It should be alive when placed in hot water. Cook it for 15- 20 minutes. Clean it and let it cool. Season with salt, pepper, olive oil and lemon juice.
Serve crab meat in its shell, placed on a leaf of lettuce.
Serve with hot little buns (fried homemade dough).
Restaurant-hotel Boškinac is situated on a hill below a thick pine forest, on the edge of a vineyard and olive grove, near Zaglava - loca tion traditionally used for sheep pasture. The view from balconies, terraces and the garden opens to Novaljsko Polje radiating hundredyears-long peace and quiet.
Restaurant Boškinac is known for its inter pretation of traditional island cuisine in a cre ative and contemporary manner. In the restau rant, the gastronomic heritage is honored, with a rich offer of fish, lamb, cheese, prosciutto and other fresh seasonal ingredients, along with ol ive oil, herbs and honey, presented in a special way, with strong author’s touch. Thanks to the
creativity of the culinary team, the harmony of tastes and aromas leaves an unforgettable ex perience on the plate.
The restaurant is proud of its 2020 Michelin star.
The guests may enjoy dishes à la carte and imaginative tasting menus. The restaurant’s philosophy is based on the simplicity honor ing the perfection of ingredients and the re- in terpretation of the tradition that is tuned in its creativity and playfulness.
Within the restaurant there is Konoba Boškinac (tavern) offering local dishes, grilled food and dishes prepared under the iron bell.
Basic features of Dalmatian cuisine are fresh ingredients, simple preparation with a few spices and herbs (parsley, garlic, on ion and laurel). 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.
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 scam pi 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 veg etables, grilled meat marinated with rose mary and olive oil or renowned island lamb on the spit. Desserts include Dubrovnik “rožata” (crème caramel), Starigrad gin ger biscuit and dried figs. The island of Brač is proud of its autochthonous sweeten er varenik (PZ Supetar) made through long cooking of grape must).
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.
From May to July, you can enjoy sea as paragus specialities in Nin. Gastronomic offer of Split can be experienced in gas tronomic tours and at many events such as the ancient dinner taking place dur ing the Dioklecian Stories event (Štorije Dioklecijana). The month of October has
been declared the month of gastronomy.
The most famous white wines of Dalmatia are Pošip (OPG Svirče, Stina), Debit and Maraština, also called Rukatac and Hvar Bogdanuša (OPG Svirče). Winery Plenković Zlatan otok produces a coupage of autoch thonous 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, Plenković Zlatan plavac Grand cru, Crljenak (Plenković), Plavina, Babić, top quality Plavac (Stina), Dingač (Matuško), top quality Ivan Dolac (OPG Svirče), Postup or Syrah. For aperitifs we recommend sparkling wines Don Mateo (Matuško) – white from pošip and char donnay and rose from plavac mali. Dessert go well with prošek (OPG Svirče, Matuško, Plenković and Stina).
Exclusive restaurants are Boškinac in Novalja, Pelegrini in Šibenik, Dvor, Kadena, Zoi and Zrno soli in Split, Gariful in Hvar, Nautika and 360 in Dubrovnik. Fish special ties are served in Niko, Foša and Bruschetta in Zadar, Marina Kornati in Biograd, Zlatna ribica in Brodarica near Šibenik, Bonaca in Skradin, Adriatic in Split and Kapetanova kuća (mussel breeding) in Ston. You can taste specialties and enjoy home-like atmos phere in Vinko in Konjevrate, Pet bunara in Zadar and Kopačina in Donji Humac on island Brač. Creative cooking with tra ditional ingredients characterizes Bobo on Murter, Mario in Rogoznica, Artičok, Corto Maltese and Brasseria on 7 in Split, Pantarul in Dubrovnik and Porto Rosso on Lastovo. Traditional specialties can be tast ed in Borovik in Tisno, Bokeria in Split and Krka Belvedere on the motorway, above Skradin. Restaurant Knez in Omiš is proud of their own ecologic production of ingredi ents and Poljica specialties. In Kaštil Slanica in Omiš, you can try Cetina specialties and Villa Neretva in Metković is known for Neretva cuisine.
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 chan nel and the island of Ugljan. The restaurant of fers Mediterranean gastronomy with particu lar emphasis on fresh ingredients from Zadar area. It offers a variety of bruschettas, carpac
cios 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 con tains 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 domes tic and foreign guests win ning the award of the City of Zadar for the best res taurant and the award of Tourist Board of Zadarska County for special contri bution to original gastro nomic offer.
Oxidation of oil is accelerated due to negative impact of oxygen from the air, so it is preferrable to consume it as fresh as possible. Once the bottle is opened, it is best to use it as soon as possible, so smaller bottles, e.g. those containing 250 ml are ideal. Avoid using bottles that cannot be closed properly and close the bottle immediately after use.
Protect the oil from natural and artificial light choosing oils in dark glass bottles. Stainless steel containers are also good for storing oil. It is important they are of a smaller volume, filled up to the top so there is as little contact with air as possible. Plastic packaging is not suitable for storing olive oil because unpleasant flavours and smells are developed and plastic accelerates the oil deterioration.
Store olive at temperatures between 14 and 18°C because higher temperatures accelerate the process of oxidation.
The colour of olive oil may vary from different nuances of golden- yellow, light green to dark green colour. It depends on the sort, degree of olive maturity at the moment of harvest, storing and manner of processing of olives.
Cyntia Vučaj
Cyntia Vučaj
With its safe harbour and important hinter land, Zadar has always attracted colonizers. We can read about it through its architectureGreek, 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 re gion are used for dishes which have preserved the tastes of Dalmatian cuisine since ancient times. However, these dishes also meet the re quirements of modern diet and creative con temporary gastronomy.
The concept of open kitchen (behind a glass)
in the middle of the room creates familiari ty of the guests with the ingredients and the preparation. Vicinity of the sea and the restau rant 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 spar kling wines.
Kralja
Zvonimira
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.
Restaurant Niko has always been linked to Croatia and the ancient city of Zadar. On 28 February 2013 it celebrated its 50th anniver sary. 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 of fer 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,
fish that guests choose themselves and lobsters from the restaurant’s aquarium.
Intimate ambience and relaxed atmosphere are often accompanied by singing of tradition al 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 celebri ties and presented them our Dalmatian gastro nomic tradition and European style. Our tradi tion is based on the care for guests as family mem bers. We are always ready to fulfil all your wish es, right in the vicinity of the sea, accompanied by a song, with a full table, watching the sunset, wel coming you to feel at home” - this is the message of family Pavan.
The Pet bunara dine & wine restaurant is lo cated alongside the square bearing that same name. It has been the enriching and the refin ing element of the Zadar gastronomic scene for more than 40 years. In that time it has grown and changed. In the last few years it has expe rienced a real revival of true hospitality in synergy of top cuisine and professional service.
Decorated with stone, cast iron and wood, it offers pleasant ambience of true Zadar, along with local specialities.
The Pet bunara restaurant is guided by these words; delicious food, gorgeous wines, local seasonal-organic, great staff & a sincere and
enjoyable all-around experience.
Tradition and seasonal ingredients are re spected, with particular emphasis on ingredi ents from ecological origin.
In Poljica village (near Zadar) they grow or ganic herbs, olives and figs.
Acclaimed ecological jam made of fresh figs “Šinjorina Smokva” produced by farm Damjanić-Babac is exclusively served in Pet bunara. The farm and the restaurant are organ izing Fig Festival in September, with Gastro Fig (an event promoting figs and products made of that fruit and used in sweet and sa voury dishes).
Skradin is known as an oasis of authen tic Dalmatian cuisine and in the very heart of Skradin there is restaurant Bonaca . The hosts pride themselves with a 30- year- long tra dition of hospitality. Family Bulat has made their restaurant famous through family fish ing and homegrown ingredients, creating an offer gladly accepted by the guests and recog nized as top quality. Therefore they often re
turn to Bonaca.
On the menu there are traditional specialties such as Skradin risotto, Skradin cake, freshly caught fish and shellfish, Dalmatian prosciutto and other specialties of Skradin and Dalmatia, accompanied by Dalmatian wines.
Restaurant Bonaca is located 200 m away from Villa Bonaca with 12 pleasant accommo dation units.
12 eggs, 250 g sugar, 500 g ground walnuts, 1 tbsp rose brandy, 1 tbsp honey;
For glaze: 200 g dark chocolate, 2 dl milk
Separate egg whites from yolks. Mix yolks with sugar, honey and brandy. Beat egg whites until firm. Combine with yolks and add walnuts. Bake in 28 cm- diameter pan, for an hour at 150°C. Pour the glaze over the baked cake and decorate with walnut halves.
This cake is also called the cake of love because in 15th century it was prepared by brides the night before their wedding.
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 fu sion of traditional and contemporary influ ences.
With his love for his job and the communi ty he works in, its owner and chef, Vjeko Bašić, accompanied by his family and staff, has made this place a recognizable destination of true gourmands.
The restaurant’s imperative are fresh, organ ic ingredients carefully selected and turned into a varied menu of sea delicacies. The com plete 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 offer ing insight into the operative part of the res taurant.
“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 larg er groups.”, say the owner.
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 seawa ter pool.
The restaurant is oriented to slow food and creative cuisine with top quality authentic in gredients. Seafood specialties and meat del icacies from Dalmatia are part of daily offer. The hosts especially recommend lamb chops with sautéed potatoes and green beans and beef steak on seasonal vegetables. Local olive oil and wine from proper production of con
trolled origin such as Babić, Plavina, Debit, Trbljan from north Dalmatian vineyards con tribute 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 con nected to the mainland by a mobile bridge.
“Come and enjoy yourself, we will welcome you with love”, says family Slamić and staff of ho tel Borovnik.
250 g tuna, 2 thin slices bacon, 2 large scampi, zucchini, pepper, eggplant, Swiss chard, potato, olive oil
Clean scampi and use the shell to prepare stock, add some tomato salsa and homemade “prošek”. Reduce the sauce. Wrap tuna in bacon and grill it, medium. Grill scampi tails with it. Cut the vegetables in stripes and grill them, mix boiled Swiss chard with potatoes. Season well. Nicely arrange all ingredients on the plate and serve.
In the very heart of the largest hotel marina Kornati in the northern part of Adriatic, with an enchanting view of Biograd na moru, there is restaurant Marina Kornati . Enjoy your nau tical vacation and taste the specialties from the rich restaurant offer.
Thanks to the traditional recipes and prep aration, Marina Kornati offers dishes with a touch of Dalmatia. Fresh fish and sea fruits are complemented with wines of native grape sorts. Offering delicacies and professional ser vice, the restaurant staff hopes to invite the guests to visit the restaurant again.
The ambience of the tavern appointed in tra ditional Dalmatian style is enchanting, with a large open fireplace in which fish and meat del icacies are prepared, along with very popular dishes under the iron bell.
One of the most favoured dishes in Marina Kornati is Scampi Risotto with Parmesan Crisps. A combination of fresh scampi and lo cal olive oil make this dish simple but on the other hand, its creamy texture and explosion of tastes is spectacular. Shrimp Risotto brings a dash of Adriatic to the plate.
For 4 persons: 1 kg octopus, 1 kg potatoes, 0.5 kg fresh peppers, 0.5 kg zucchini, 0.5 kg aubergines, black olives, capers, salt, pepper, olive oil
Boil the octopus briefly in water adding some salt. Drain it. Cut potatoes in 4, cook until halfdone and drain. Julienne the vegetables and fry them until half- done in a little olive oil, salt and pepper. Add the roughly cut octopus to the pan with vegetables, add potatoes, 5- 6 olives and a tbs of capers. Pour 1.5 dl of white wine and place the pan in the oven, at 180°C, for abot 25 to 30 minutes.
Serve in the same pan.
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 of fer for more than two decades, with tradition al and creative dishes prepared with local in gredients.
The restaurant’s menu is a combination of Dalmatian cuisine and contemporary cooking techniques. On that menu you can find pro sciutto, cheese preserved in oil, salted sardines, barley with shrimps, lentils with cuttlefish,
„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 combi nation of traditional Dalmatian cuisine and con temporary preparation of dishes, at affordable prices and accompanied by excellent wines, of fered per glass. Our food provides a memorable experience for all your sense", say the hosts.
300 g barley, 200 g scampi (meat), 8 sundried tomatoes, zucchini to taste, salt, pepper, garlic, olive oil, 1 dl stock made from scampi shells, 1 dl white wine
Add garlic to olive oil, then add scampi and zucchini. Pour wine and stock and add previously boiled barley. Let the barley infuse the taste of scampi. Finally add salt, pepper and shredded tomatoes.
Sponge: 500 g carrot, 10 eggs, 2 packets vanilla sugar, 2 cm ginger (ground), 3 tbsp bread crumbs, 3 tbsp ground walnuts, 2 tbsp flour, 7 tbsp brown sugar, juice of 2 lemons; filling: 250 g cream cheese, 250 g sour cream, juice of 1 orange, 2 tbsp icing sugar
Beat egg whites and separately beat yolks with all other ingre dients for the sponge. Finally add beaten egg whites. Bake the sponge at 200°C.
Mix well all the ingredients for the filling. Spread over the sponge and let the cake cool in the fridge overnight.
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 af ter 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 dish es of Dalmatinska Zagora, among which are the prosciutto cured for 2- 3 years, sliced strict
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 atmos phere and enjoy our ambience, tastes of tradition al dishes and excellent wines, mostly from local winemakers”, say the hosts.
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.
Restaurant Krka Belvedere is located at the most beautiful and most attractive service fa cility 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 atmos phere, with wooden tables and stone walls. The view of the Krka and Skradin is complement ed by delicious specialties prepared by experi enced cooking masters. Guests can also enjoy
carefully selected wines from the restaurant’s wine cellar. On daily menu there is always lamb from the spit, “peka” (pre-ordered), tur key, rooster, squid, monk fish, lamb, veal, bread under “peka”. Seasonal menu offers wild aspar agus, sausages and other specialties.
Near the restaurant there are shops, an ex change office, a café, a playground and a lot of other lovely details.
The service facility Krka is situated in a nicely arranged horticultural environment with lavender, rosemary and sage fields and a hundred-year-old olive tree. As an authentic
Mediterranean plant, this olive tree has great cultural, historic and decorative value. Due to its authentic and symbolic value, in com bination with natural stone structures, it has become the landmark of the entire area. The building itself is in unusual architectural style,
decorated with natural stone.
Word of the hosts: “Peek into our pleasant ambience… let yourself be pampered by the gas tronomic magic and expert hands of the kind staff of restaurant Krka”.
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.
In a 700- year old palace Pelegrini- Tambača, in the vicinity of Šibenik cathedral of St. Jacob, near the stone portal, carved manually by mas ter Juraj Dalmatinac, there are gastronomic chambers of tavern Pelegrini .
The philosophy of cooking has been careful ly built long- term, joining tradition and inno vations with the desire to use the abundance of ingredients provided by Šibenik region. „Every year we try to raise the bar. Our goal is
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 re gions. The team is young, constantly upgrad ing their skills attending trainings abroad.
Brač varenik is a traditional product added to the dishes as a natural sweetener. It is made by reducing the juice of freshly squeezed or dried grapes.
Extra virgin olive oil from the island of Brač, bottled by PZ Supetar is of refined aroma, mild fruitiness and guaranteed quality. Only the best oils from the coop are bottled under the name Broško, written in the local dialect, referring to the original tradition of olive growing on this green island.
The oil is made from ecologically grown olives and processed in a modern way meeting the demands of contemporary consumers of olive oil.
Vodanovića
Supetar
021 630 173 M. 099 281 7978 pzsupepr@gmail.com www pzsupetar.com.hr
21/306-220
In Brodarica, one of the touristic pearls of Šibenik riviera, in a beautiful bay there is re staurant 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
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 contem porary appointed rooms and suites (22 dou ble rooms, 5 suites and 3 bungalows). After renovation of the old oil plant Museum St. Lawrence 1584 on the island of Krapanj, cul turally-touristic heritage of Šibenik riviera has been enriched.
2 bunches of asparagus, salt, olive oil, onion, Emmenthaler cheese, cherry tomatoes, bechamel sauce
Wash and blanche the asparagus. Fry the onion until golden. Add asparagus. When done, put them nicely on a plate and pour the bechamel sauce over them. Cover with cheese and garnish with tomatoes. Gratinate for 4- 5 minutes at 190°C.
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 ter race there is also an open fire grill. The restau rant 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
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 selec tion 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.
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Above the church of St. Frane, near Diocletian's Palace, is the Artičok restaurant. The interior itself exudes a blend of modern and traditional, such as the very idea of Artičok. From the marble sculpture of "Solinjanke" to the abstract paintings on the walls of this res taurant, in Artičok you will find many fantas tic combinations of past and future. Whether you will enjoy the signature cocktails of cock tail master and a significant selection of top wines on the lower floor, or you will enjoy a summer dinner under the stars with the delica cies of cuisine on the terrace. The very name of this restaurant comes from the combination of the word "art" and the Dalmatian word "čok".
„The people of Split often use the word "čoknit" to express hunger. By "čoknit" we mean to nibble on something, or to bite on something before a specif ic meal. The concept of this restaurant is that eve rything you choose from our menu will be in the form of art, because cuisine and gastronomy are one of many varieties of artistic expression. The head Chef will make sure that You experience the aesthetics of a traditional Dalmatian dish on a plate that arrives in front of You. Because that's exactly what our dishes are. Homemade food that you expect at your grandmother's house, comfort full of taste and smell but with a dose of finesse and sophistication. It's "Art." It's Art i Čok.“, say the hosts.
Agnolotti
for the dough mixture: 100 g of flour 00, 1 egg; For the filling mixture: 250 g Fresh curd, Nutmeg, 1 egg; For sauce: cherry tomato, rosemary, olive oil, salt and pepper
Mix and let the dough rest in the fridge for half an hour. After half an hour, put the dough through the machine.
Mix all ingredients and keep cold until filling.
For the cherry tomato sauce, cut the tomatoes in half and bake them together with a sprig of rosemary in the oven at 120°C for 20 minutes. After baking, you will transfer the tomatoes to the pot and cook them for 20 minutes to reduce them. After that, filter them. Fry the strained tomatoes in olive oil, add the reduced, strained sauce and season with salt and pepper.
Boil fresh agnelotes for 3 minutes in boiling water.
In the old city of Split, a two- minute walk from the Diocletian’s Palace, there is restau rant Bokeria Kitchen & Wine.
The owners, family Bokavšek, named their restaurant after the famous Barcelona market Boqueria. The vicinity of Split market enables the chefs from Bokeria to use daily fresh fish and other ingredients.
Mediterranean ingredients are the main in spiration for their creations so, besides the tra ditional dishes such as black risotto and grilled
octopus, you can find swordfish carpaccio and codfish spring rolls on their menu.
The ingredients are also used as decoration in the restaurant so there are prosciuttos and braided garlic hanging around the bar with walls covered with bottles from the rich res taurant offer.
There are more than 200 labels on the wine list, out of which 160 Croatian, with about 40 wines served per glass.
Today’s famous Splitska Riva was once known as the French Riva during Napoleon’s occupancy and held its name long after his de parture. Our Executive Chef utilises principles of French gastronomy to highlight Croatian Cuisine and presents it on a world class scale.
With our spectacular harbour-setting taking in the life and majesty of Splitska Riva, stylish and timeless interiors, quality of service and consistent standard of cuisine, Brasserie on 7 attracted a lot of fans among its guests.
The cuisine reflects a fusion of Croatian and French cuisine. For breakfast, along with
freshly squeezed juices, you can enjoy poached eggs, croissants, brioches, smoothies…
A number of creative delicacies are offered for lunch and dinner, among which shrimp tartare, pea and mint soup, smoked macker el carbonara, 45- day- matured ribeye steak, duck confit…
Along with wines, there are also vibrant cocktails and sparkling wines served per glass. Menu is changed weekly, according to the sea sonal ingredients. Desserts are homemade in the restaurant.
In a large pot, sweat onions and peppers in little oil on low heat with the dry thyme, about 30-40 minutes. When soft and translucent, and the honey and boil. Add prosec, garlic confit puree, smoked paprika, chili, and reduce till syrup. Finish with vinegar, olive oil, and grated garlic. season with salt to taste.
Cook potatoes in a pot with heavily salted water, and some garlic, till tender. To finish crisp, the whole potatoes in a pan, till the skin is golden brown and crispy.
Sear the octopus on high heat till its it is crispy on one side and warm all the way thru.
Place potatoes in the center of a plate. Cover with the piperade, and top with crispy octopus. Finish with a drizzle of good olive oil.
200 g octopus tentacles, 3 piece small young potatoes, 3 sliced snion, 3 sliced bell pepper, 4 TBSP dry thyme, 3 TBSP smoked paprika, 1 dl honey, 0,5 dl Cabernet Sauvignon Vinegar, 5 pinch chili, ½ btl Prosec, 1 dl garlic confit puree, 0,5 dl olive oil, 1 piece garlic (raw), salt to taste
Corto Maltese is located in the center of Split, behind the fishmonger in Marmontova Street. Its name comes from the character from Hugg Pratt’s comic- he was a sailor pro tecting the weak and friendly with people from all layers of society.
The owner Danijell Nikolla, who also de signed the interior, compares the restaurant to Sherlock Holmes’ living room. He defines the restaurant’s cuisine as Mediterranean in free style technique. Dishes have funny names, such as Hama Sutra, Silence of the Lambs,
A sommelier pairs wines with dishes with about 25 wines served per glass.
“Our story is not only about food, but it is about life style and quality, life under the bluest sky in the world, the feeling of the Mediterranean in our bones. Our food is always fresh, of vivid col ours, prepared in a modern and healthy way. And that is not what is most important. It is impor tant that we like good vibrations, music, smiles, songs and our guests as part of that atmosphere”, say the hosts.
Dvor is located by the sea, the view from its shaded terrace opens to the islands of Šolta and Brač.
It was opened in 2013 and since then it won many local and international titles and awards for its quality. It was recommended by Michelin in 2018, 2020, 2021 and 2022, by Gault & Millau in 2018, 2021 and 2022 and by
Falstaff in 2016, 2017, 2019 and 2022.
“Pašticada”, “gregada”, “buzzara”m smoked sea food risotto…these are just some of the dishes from the attractive offer of Dalmatian specialties interpreted by the renowned chef Hrvoje Zirojević.
The wine list is extensive, with about 30 wines served per glass.
Oleum ex albis ulivis- the most valuable oil, made from fruits whose skin turned from green to green- yellow.
Oleum viride was made from semi- green fruits, Oleum maturum from black olives, Oleum caducum from olives that had fallen to the ground, Oleum cibarium from fruits infested with worms and those inflamed. Such oil was given to the slaves.
Cyntia Vučaj
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 win ter 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 atively combining the traditional and modern Mediterranean cuisine.
On the menu you will find fresh fish and oth er 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 des sert (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.
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.
Restaurant ZOI is located on the water front, 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 sophisti cated 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 leads to the old stone stairs climbing to the first floor and the interior part of the restaurant. The most at tractive part is the Palace wall stretching along the entire restaurant with windows opening to the very Diocletian cellars.
Further stairs lead to the magnificent ter race that leaves you speechless due to its view of Split waterfront, Diocletian’s wall and palm trees. Evenings here are quiet and exciting, el egant 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 sum mer breeze.
Restaurant’s chef Igor Kurtenjak artistical ly combines the tastes of his dishes inspired by the Mediterranean with its rich history pro viding a real rhapsody on his plates. Igor never hides the ingredient; it is always detectable on your plate. His style is technically progressive but also traditional. Since its opening in 2017, the restaurant has won a lot of recognition, in cluding Michelin’s and Gault&Millau’s rec ommendation. The wine list with 70 top qual ity wines covers most world regions but it fa vours Croatia and its neighbouring areas. ZOI is the place for exploration of the senses in the 1,700- year- old surroundings in which histo ry, passion and food are joined to offer memo rable moments.
Narodnog Preporoda 21000 Split
Clean the fresh calamari. Cut them vertically and “open” them. Clean the interior very well. When the calamari are all white, cut them in thin strips.
Finely slice the ginger (about 10 slices) and add it to raspberry vinegar. Let it macerate for 30 minutes. Mix orange and lime juice and add to ginger. Marinate calamari strips in this liquid for 30- 60 minutes.
Blanch parsley for 1 minute and immediately cool in ice- cold water. Mix parsley with 1 dl olive oil at 25°C until creamy. Put the cream through a gauze. This is now a green parsley oil.
Put the wine in a pot with sugar, let it boil and reduce until there is 1 dl of sauce. Let it cool.
Soak the chickpeas overnight and cook until tender. Mix them in the thermos- mixer with butter and flour, at 50°C, until smooth. Fill silicon moulds with chickpea and bake at 180°C for 14 minutes.
Cut the oranges.
Put calamari strips in small bowls. Add parsley oil, reduced wine, season with black salt, add orange wedges and garnish with chickpea comb. Chickpea will add crunch to the dish.
For 4 persons: 600 g larger Adriatic calamari, 2 oranges, 1 lime, 1 small ginger, 0.5 dl raspberry vinegar, 1 dl olive oil, 20 g parsley, 4 dl red wine, 30 g sugar, 80 g chickpeas, 1 tsp butter, 1 tsp allpurpose flour, salt and pepperRestaurant Zrno Soli was opened in 2011 and since then it proudly represents Croatian gastronomy. Situated in Split ACI marina, on the first floor, offering a splendid view of the city of Split, 1,700 years old. It is elegant and cosy, reflecting the famous Dalmatian style „take it easy”.
Here you can enjoy long summer evenings and warm winter rhapsody right by the sea, with moorings full of boats and clear Adriatic Sea.
A lot of famous guests visited Zrno Soli, many of them returned and became friends with the hosts, some of them are: the Danish queen, the Thai princess, Guns N’ Roses, management of FC Barcelona, prime ministers, presidents, stars and many others. American actress Ashely Judd personally selected the restaurant for filming scenes of TV series Berlin Station. Zrno Soli posed as a Michelin restaurant and the location of the ma rina posed as the south of French coast.
In 2018 the restaurant received its first recommendation from Michelin, followed by recommendations in 2019 and 2020.
From the initial idea of opening the restaurant, the owner Ivo Vrdoljak was led by the idea that the main goal of each gastronomic project, therefore also that of Zrno Soli, is to welcome each guest, i.e. to please them. Attention is paid to food (always fresh fish, local ingredi
ents and always something new) and service.
"The ingredient must be fresh, local and pro cessed so that all goodness is kept.
The name of the restaurant, beside its literal meaning of „a grain of salt" has a deeper mean ing, too. Salt is everywhere around us, salt is life, it is mentioned in the Gospel of Matthew, and life is linked to the sea, i.e. to salt.
Najbolji početakWhen we mentioned the salt, we need to point that the restaurant staff is particularly proud of the fact that the top-quality fleur de sal of Solana Pag is available to all guests, free of charge. Also, Zrno Soli offers two premium extra virgin olive oils of Croatia, Torkul (OPG Žuvela, Vela luka, Korčula) and F (OPG Šupe, Zadar).
Indulge yourself and enjoy the moment with us.", say the hosts.
Cold appetizer “Best Start”- selection of fresh delicacies from the Adriatic Sea, comprising the following ingredients:
Marinated scampi with raspberry cream and cherry tomato, Tuna tartare with balsamic vinegar pearls, Shrimp confit on curd cream, Tuna pate with black olives, Seabass confit with samphire, Octopus salad, Cold beetroot and celeriac salad, Seabass carpaccio on lamb lettuce salad.
Family-owned restaurant Kaštil Slanica is located in the breath-taking Cetina River can yon, just 4 km from the place where this beau tiful karst river flows into the Adriatic Sea.
As a part of the centuries-old history of the canyon, Kaštil Slanica Restaurant boasts ex ceptional ambience and mouth-watering cui sine which has been heavily influenced by the rich local history and the surrounding nature.
Where the Mediterranean meets the hinter land, and the river meets the sea, the restau rant, with its spectacular riverfront setting, of fers a tranquil and relaxing dining experience. An ode to the culinary heritage of the region, our dishes are made from locally sourced and seasonally available ingredients and are paired with wines made only from autochthonous Dalmatian grape varieties.
With a variety of dishes to choose from, our menu caters to everyone. You wouldn’t want to miss out on our homemade peka bread baked on open fire as per a traditional Dalmatian rec ipe, frogs, eels, traditional beef stew pašticada prepared as per Grandma Višnja’s recipe, tra ditional Dalmatian dessert rožata , famous Dalmatian fritters fritule , peka and grill dish es or a Swiss chard pie soparnik , to name a few.
The fairy-tale setting of Kaštil Slanica
Restaurant has allowed us to become a wellknown destination for romantic weddings, family gatherings, corporate events, and other functions for up to 180 people.
Free parking and a children’s playground are available at the location.
The restaurant is accessible by car, kayak or boat (departing from the Omiš bridge) or on foot.
With Ottoman Turks gaining wealth and power in Omiš and the Poljica Principality in the 14th century, a trading post was es tablished, used primarily for salt trade be tween the people of Omiš and the Turks. The Croatian word for salt is sol; hence the name Slanica.
Today's restaurant was built on the medie val ruins of the trading post and the 16th- cen tury Slanica fort was declared a cultural mon ument.
Kaštil Slanica Restaurant won the silver charter of the Sunflower of Rural Tourism award in the category “traditional rural gastronomy” in 2015 and Simply the Best award in the cat egory “catering facilities offering traditional food and drinks in rural areas” in 2016.
The restaurant is the first member of the
Culinary Heritage Europe network in the Split-Dalmatia County, and in 2017 it won the international Tourism Prism award for intro ducing new quality in tourism.
Although the days when “white gold” was traded from this fort are long gone, salt still holds a spe cial place in everyday life and our restaurant – as one of precious spices of life.
Traditional dish from the Poljica region declared an intangible cultural heritage of Croatia with the EU geographical origin label. —Thin pie with Swiss chard and onion, made on open fire covered with hot coals and seasoned with garlic and extra virgin olive oil from Grandpa`s oli ve grove.
A plethora of small fields (Croatian: polja) at the foot hill of Mosor mountain, which have been an abundant source of fresh fruits and vegetables to the locals for centuries, is a tes tament to exceptional fertili ty of the region of Poljica which was named after them.
Restaurant Gariful is a gastronomic mec ca located on the very waterfront in the city of Hvar. It has been visited and enjoyed by lo cal and foreign celebrities but also by true lov ers 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 indis putable attraction of the island of Hvar, rais ing its quality and improving its pleasant am bience 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 dominat ed 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 cham pagnes headed by the prestigious Krug Clos d’Ambonnay from 1998, always occupying one of the three first places in all world lists.
However, two most expensive champagnes are the Magnum three- and six- litre bottles of Dom Perignon White Gold 1995 in a rare packaging, plated with white gold and Dom Perignon Rose Gold 1996.
To offer our guests the unforgettable gastro nomic experience, we own seven fishing boats catching fish and other seafood on a daily ba sis. Besides the offer of fresh seafood, restau rant Gariful is proud of the fact that most in gredients come from our own farm so that the food is organic, top quality and of known or igin.
Each detail in the restaurant’s interior, ex terior and offer is cared for with extreme at tention 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 emo tions. All this is contained in the motto of this family- run restaurant in which all is direct ed towards realization of a higher gastronom ic, but also comprehensive enjoyment and ex perience.
The restaurant run by emotions has reached the status of an elite restaurant visited by ce lebrities from all over the world.
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 fam ilies.
With more than 35 years of experience in restaurant business, steered by their love for the island, family Jugović opened their restau rant in 2000. It is located in the center of the village and from its terrace you can see the is land hills dominated by one of the oldest is land quarries.
Led by diligent, hardworking and profes
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 prepara tion 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 mem orable experience in a quiet and cozy place, where time seems to have stopped.
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 mem brane 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.
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 restau rants, 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 tan gerine 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 quali ty wines.
Restaurant owner, Mr. Pavo Jerković who is known as the initiator of tourist program Photosafari in Neretva, received many valua ble 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,
konoba NERETVANSKA KUĆAawards of the Association of Caterers of Croatia, the award of the County DubrovnikNeretva in 2007 for contribution to the repu tation 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 priz ma” (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 contri bution to promotion of Croatian tourism, pres ervation 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 ad venture offers the opportunity to learn about flora and fauna, a variety of birds and tradi tional 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 be fore you.”
For 4 persons: 1.2 kg king prawns from Neretva estuary, 1 dl olive oil, salt and pepper, parsley
Oil the prawns, season with salt and place on hot grill. Grill for 4 minutes on each side. Pour olive oil over grilled prawns and sprinkle them with finely chopped parsley.
Serve hot, with rice and tomato salsa.
Restaurant Porto Rosso is situated in Skrivena luka, on the southern coast of Lastovo island. The island was declared na ture park due to its exceptional beauty and preserved diversity of flora and fauna. The res taurant itself is part of a mini nautical center, together with a cocktail bar near the pebbled beach. The guests can use the pontoon moor ings for their boats.
The restaurant was originally a fisherman’s house belonging to the family of the owner Marčelino Simić. Sitting on the terrace shad ed by pine trees, you can enjoy the view of the
entire bay.
The restaurant’s offer is mainly inspired by Mediterranean cuisine but international dish es are also present as are creations with authen tic ingredients of other cuisines. Fishermen deliver fresh seafood daily; lamb and goat meat is bred on the island and vegetables are homegrown.
Homemade bread, authentic ingredients, mainly autochthonous recipes and manner of preparation with rich offer of Croatian and foreign wines motivate guests to return to this restaurant.
Tuna fillet, salt, 1 lemon, cayenne pepper, parsley, garlic, anchovy, capers, cognac
Finely chop all the ingredients, mix them and leave to rest for all the flavours to imbue. After 10 minutes, it is ready to serve.
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-an-hour drive away from Dubrovnik, in direction of Split and it is situated at the very beginning of peninsula Pelješac. It is in this beautiful aqua torium that the family Kralj empire is locat ed. For years, it has largely contributed to the quality of Croatian tourism.
Restaurant Kapetanova kuća is right on the waterfront where there used to be the seat of the port captain at the time of Dubrovnik Republic.
Everything the nature gave to this region and the people helped to improve can be tast ed 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”.
12 Mali Ston oysters, lemon
Open the oysters and serve them on ice with lemon.
200 g shrimp, 2 tomatoes, Dalmatian spices, olive oil, polenta
Cook polenta and serve it in moulds with shrimps and tomato jam.
500 g mussels, 2 tomatoes, Dalmatian spices, olive oil, polenta.
Cook polenta and pour it in a mould, mixed with previously boiled mussels. Serve with tomato salsa.
SPONGE- 7 eggs, 200 g sugar, 1 dl oil and water, 1 baking powder, bitter orange zest, 200 g flour
CREAM- 2 dl bitter orange juice, 100 g sugar, 2 tbs corn starch, 250 g butter, 100 g dried figs, 100 g bitter orange marmalade
360 Dubrovnik is a 1* Michelin restaurant with chef Mario Curić’s menu interpreting the dishes of Croatian gastronomy in its wide his toric- cultural context, relying on two areasMediterranean- littoral and continental.
In the tasting menu “Retro”, the chef’s sig nature dishes have completely new side dish es, while the “2022” menu offers a more radi cal approach focusing on the Mediterranean classics- mackerel, sea bass, scallops and black Slavonian pig from the continent. Harmonious combinations of aromas of the basic ingredi ents with the focus on texture, are very pre cise so that e.g. briefly smoked mackerel fillet is fried in the pan and served with a carpac cio of white turnip stuffed with trout caviar. Mellow seabass is joined with smoked mayon naise and confronted with mussel and fennel salad, accompanied with cuttlefish ragout fag ottini and sweet and sour sauce. Chef Mario Curić spent the winter months in the heart of the Mediterranean, researching the Spanish
cuisine with the Spanish chefs. The 2022 menu also boasts with Adriatic scallop tartare with kohlrabi mousse and sauce and estragon oil, yuzu gel and chicken skin crisps. Lovers of of fal will enjoy sweetbread sautéed in a pan and served with artichoke cream with artichoke confit. Sweetbread is also served with veal fil let tartare accompanied with toasted almond flakes and veal jus.
The wine list, organized by main somme lier Miho Vidak, recognized and awarded with Wine Spectator’s award- Best of Award Excellence, contains more than 500 labels, with some 90 served per glass. When accom panying the dishes, autochthonous sorts and regional producers are favoured.
In its bar, the restaurant offers drinks with low content of alcohol and tropical TIKIstyle cocktails, playing with rums and spices. Coffee lovers can enjoy the rare coffee brand Difference Coffee.
18 - 22, PON 70, 120
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 speciali ties, 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 educat ed 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
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 na ture had started - to preserve and improve the natural tastes. “In Nautika tradition, quali ty and creativity are united creating a completely new “elevated” dimension of Mediterranean cui sine”, say the hosts.
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.
Rino Gropuzzo
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 divided in two parts: one re fers to the guests’ favourite dishes and is fixed, while the smaller menu is changed weekly, in accordance with the micro- season, reflecting the market offer.
Pantarul’s wine list has been created by ac claimed sommelier Siniša Lasan. It is focused
on top Croatian wines. All labels can be or dered by glass. Pantarul’s motto: “Feels like home” actually describes this restaurant- the ambience is relaxed, staff is friendly but pro fessional and the food is prepared with care fully selected ingredients coming from recog nized 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).
For 4 persons: risotto/olive oil, 40 finely chopped garlic, 370 g rice, 0.5- 1 dl white wine, 20- 30 g finely chopped parsley, fish stock, 12 scallops, 90 g finely grated Parmesan cheese, 60 g butter, salt, pepper; capelunghe buzzara/olive oil, 60 g finely chopped garlic, 12 capelunghe, 20 g finely chopped parsley, 1 dl white wine, salt, pepper, 20 g ginger, 1 finely chopped medium tomato,
Heat the oil in a pan, briefly fry the garlic, add rice and stir until it absorbs the oil. Add wine and let it evaporate. Stir constantly. Add garlic and continue to stir, adding small quantities of stock, until the rice is “al dente”. When half- done, add scallops, at the very end of cooking add butter and cheese. If necessary, add some more stock. The risotto should remain creamy. Season to taste.
For “buzzara”, heat the oil and add garlic, ginger and shellfish. Add wine. When the alcohol evaporates, add parsley, salt, pepper and tomato and continue to cook at medium heat for about 15- 20 minutes, until the sauce is thick and the shellfish is tender.
Serve the risotto with three capelunghe arranged on it. Pour some spicy buzzara over the rice.
Cyntia Vučaj
Fruits of forests and mountain rivers are the basic determinants of this gastronom ic zone. The best way to start a meal is with cheese “škripavac” and smoked ba con or deer, boar or bear prosciutto with “uštipci” (fried pieces of dough) or home made round bread “pogača”. What fol lows 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, ven ison dishes, breaded frog legs or trout pre pared 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 pump kin. The most famous autochthonous sort of wine is Škrlet. Association Škrlet con sists 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.
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, and Cocktail in Sisak.
Autochthonous specialties are served in Mirjana & Rastoke in Donji Nikšić, while restaurant Žganjer in Ozalj is mostly spe cialized in preparation of lamb. Hunter’s cuisine is preferred in Lovački dom Muljava in Vojnić, Lovački rog in Karlovac and Gradina in Josipdol.
Surrounded by the beauty of National Park Plitvice Lakes and appointed as an ethnolog ical museum, restaurant Lička kuća, with its ambience and gastronomic offer, based on local ingredients, authentically revives the rich tradition of destination Lika. Built in the far 1972, it celebrates its fiftieth anniver sary. Walking through the restaurant you en ter a new world feeling the calming warmth of a typical Lika house, while the smells and tastes take you back to your childhood and your grandmother’s kitchen where the food was prepared manually, with local ingredients.
All the ingredients are of local origin and many of those are protected by the mark of regional quality system Lika Quality. They can all be traced from farm to table. Also, the restaurant prepares its own stocks and local cheese spread- “lička basa”, sausages, pota to dumplings and even jam from local plums, without any artificial supplements. Smell of freshly baked bread, fritters and strudels baked in the own shop, along with different kinds of bread, pasta, rolls and sweets, spreads through the restaurant.
There is also a butcher’s shop in which mod ern techniques of processing and maturing are used. Beef rib- eye steak and rump steak are matured in controlled at mosphere, in extra virgin ol ive oil, at least 30 days or long er. Veal T- bone steak and tom ahawk steak are retrieved from best positions of the animal. They are prepared sous vide, by adding herbs and finished on the open grill in the mid dle of the restaurant where the guests can take their pick.
Lička kuća chefs carefully created the menus that fully reflect the variety of Lika’s culinary abundance. From unique lamb soup, lamb and veal under the iron bell, grilled trout, vegetable orzotto, Lika potatoes with onion and bacon, to plum strudel and “basa” cake, the autoch thonous dishes are innovatively prepared with
a twist of contemporary gastronomy. In eth nic ambience, by the open fireplace, with the smells and tastes of specialties from Lika, res taurant Lička kuća is a gastronomic adventure discovered by thousands of local and foreign visitors of National Park Plitvice Lake.
Debone the lamb and dice it, together with root vegetables; garlic, red onions, carrots, celeriac and parsley. Fry the meat and set it aside. Fry the vegetables in the remaining fat, until tender. Return the meat to the pan and continue to cook adding beef stock. Finally, add demi-glace sauce, dark Velebit beer, salt and pepper. But barley and salt in a pot with cold water and cook for 45 minutes from the moment it boils. Drain it and add to lamb and vegetables. Add grated cheese and chopped parsley, gently cooking it until creamy, adding butter in the end.
Serve the dish in a deep plate, sprinkled with spring onion and decorated with shaves of semi hard Lika cheese.
This rich lamb dish from Lika made with local lamb, barley and reduced dark Velebit beer, with homemade demi-glace sauce and local cheese, is a real treat for those looking for a rich taste and enjoying good food.
Restaurant Mirjana & Rastoke is posi tioned in the vicinity of the city of Slunj, a short drive from the beauty pearl of Rastoke - “little” Plitvice and 25 minutes from the en trance 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 tradi tion in preparation of homemade specialties and preservation of original recipes. Top gas tronomic experience is guaranteed by rich cu linary 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 pan cakes.
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 tradi tional costumes will create a relaxed and cozy atmosphere.
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.
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 vi cinity of motorway Zagreb-Split.
The restaurant was opened on 4th November 1995 and in its 22 years it may boast with nu merous 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 appetiz ers, game specialties, grilled meat, meat on the spit and from the bread baking oven, fresh water fish and crab. The restaurant is primar ily known for its awarded game cuisine with specialties made with venison, boar and bear. There are also “štrukli”, which are in Gradina prepared in six different ways: savoury ones with cheese, vegetables or mushrooms and sweet ones with cranberries, blueberries and walnuts. Authentic potatoes from Lika and cabbage from Ogulin take a special place on the menu. These two ingredients have fed gen erations in this region and they have been la belled as ingredients with protected geograph ical origin and authenticity.
The restaurant offers cater ing services for family dinners in one’s own home but also of ficial formal events and holi day buffets at locations chosen by the guest. There is a long reference list of satisfied cli ents who recognized the qual ity and advantages of this ser vice.
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 in dividually 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 gas tronomic aspect which comprises tradition al dishes.
For all the guests who would like to take a part of Lika with them, different types of hon ey produced in the bee garden of OPG Pavlić are offered.
200 g dark chocolate, 200 g butter, 4 eggs,120 g sugar, 1 vanilla sugar, 60 g flour, pinch of salt, some butter and cocoa powder for ramekins
Melt chocolate and butter bain marie, add a pinch of salt.
Beat the eggs and sugar until light and tripled in volume. Mix the cooled chocolate with the egg mixture, with gentle circular movements. Add flour and mix again.
Butter the ramekins and sprinkle them with cocoa powder. Pour the mixture up to 2/3 of height.
Cool for 30 minutes in the fridge.
Heat the oven to 180°C and bake the cakes for 10 minutes. Leave the cakes in the ramekins for additional couple of minutes and then overturn them to plates. They should be soft to touch because the center should remain liquid.
Serve hot with ice- cream, whipped cream, forest fruit…
Hunter’s Lodge Muljava is situated on the slopes of Petrov agora, surrounded by cen tennial 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, spe cialties prepared with forest fruits and also grilled meat and those prepared on the spit.
Beside the lodge there is a large covered area for 350 persons. Different events can be or ganized there, like weddings, workshops and business meetings. It is equipped for presenta tions 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 play ground, area for art colonies, photo excur sions, catering and barbecue facilities, con ference 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 rent al), 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.
300 g beef fillet, 100 g fresh chanterelle mushrooms, 5 g fresh porcini mushrooms, 1 onion, 2 cloves garlic, salt, pepper, olive oil
Fry the onion, garlic and mushrooms in oil. Season with salt and pepper. Simmer until mush rooms are tender and creamy.
Grill the meat on both sides.
Put the mixture with mushrooms- the “forest treasure”- in the middle of the plate, slice the meat and spread the slices on the mushrooms.
Restaurant DP is located on the eighth kil ometer 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 ac commodate 240 guests in two separate halls and on two summer terraces.
It is the owner’s mission to approach each guest, to be good hosts, to assist the guests in their selection of traditional national dishes, dishes from the spit, under iron cover (“peka”), from the grill or imaginative á la carte dishes and specialities from Mrežnica area prepared by famous chef Ivana Vukmanić.
From spring to autumn rafting and canoeing is organized on the river with all groups fin ishing their trail exactly in front of the restau rant where lunch is prepared in the open air. During the summer months the water temper ature reaches a pleasurable 26°C and it is ide al 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 cock tail in the nature by the riv er or enjoy international spe cialties and also desserts.
100 g boiled sushi rice, 150 g fresh tuna (from the back), 30 g purple onion, 50 ml poke sauce, 30 g salad cucumber, 100 g coleslaw, 30 g baby green lettuce, pickled ginger, 20 g wakame algae salad, 20 g edamame, black sesame
Dice tuna in 1 x 1 cm pieces and marinate for 5 minutes with onion and poke sauce. Arrange all components in a bowl.
Restaurant Frankopan is situated in the ho tel of the same name, in the center of the mag ical town of Ogulin, near the 16 th 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 cent er of the town. The restaurant reopened to vis itors in 2007. The inner terrace, Atrij, is 350 m 2 large and it has kept its authentic 19 th cen tury image.
You can choose your meal from a rich menu of meat, game, vegetarian, fish, pasta or sweet
dishes. The food is based on authentic ingre dients such as deer, boar or bear prosciut to, 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 quali ty wines.
Along with many other desserts, the restau rant offers over 50 kinds of pancakes. There are about 100 wines to taste with a possibility of organizing wine tastings accompanied with smoking of Cuban cigars. There are also vari ous cocktails.
Kind and professional staff always tries to
pleasantly surprise the guests and make their stay in the restaurant an unforgettable expe rience. The restaurant also organizes different events such as weddings, private and business
celebrations. Their efforts were awarded with high placement in the event Turistički cvijet 2008. (The Tourist Flower 2008).
220 g rump steak, 100 g onion, 1 g salt, pinch of pepper, 1 ml Worchester sauce, 2 ml balsamic vinegar, tomato puree, 1 dl vegetable stock, 2 g corn starch
Grill the marinated rump steak on both sides. Leave to rest and fry the onion in the same pan, in some oil. Season with salt, pepper and let it caramelize a little. Add balsamic vinegar and Worchester sauce, some stock and cook until sufficiently thick.
Boil the celeriac, add crème fraiche, season and blend.
Restaurant Lovački rog is part of catering trade „Petrić restorani”. Luxurious Villa Zora in Novalja is also part of that trade. It is lo cated in the nature, surrounded by oak for est 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 kitch en is equipped according to HACCP stand ards. Quality dishes are accompanied by ap propriate wines.
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 atmos phere. 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 res taurant staff who are also proud of their cater ing services.
A novelty in the restaurant’s offer is the or ganization of events, weddings and family gatherings in Old Town Dubovac.
Marinade for venison: 2 venison steaks, 1 tbsp cinnamon, 2 cloves, 1-2 tsp hot mustard, 500 ml red wine, 2 tbsp thyme; sauce: 1/2 onion, 2 cloves garlic, 1-2 tsp tomato puree, 2 tsp ground paprika, 1 tbsp parsley, 1- 2 tbsp flour, salt, pepper, 1 tsp butter, sunflower oil, cranberries
Marinate meat and then fry it. Set aside. Fry onion in the same fat. Add garlic. Pour some mari nade. Return the meat, add tomato puree and paprika and cook for 15- 20 minutes. Half of the liquid should evaporate to leave a thick sauce. Venison is best when still a bit pink in the middle. Add a couple of cranberries. Serve with homemade gnocchi.
...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 culi nary 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 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 6 th September 2015. It was presented in Jaškovo and it was 1,479.38 m long. The certif icate is exhibited in the restaurant.
Lamb brought from the island of Pag and Krk is prepared on the spit, over beech wood.
The owner Ivan Žganjer personally se lects lambs from breeders, some of them have been cooperating for over 25 years. Hot lamb and home made bread are accompanied by equally interesting wine - Gramusch, a unique com bination created in family Žabčić’s cellar.
You can spend the night in Jaškovo because within the restaurant building there are 5 cozy rooms with atmos phere of past times.
Štrudla Katarina Zrinski's Cake
Strudel
Small towns acquire charm and affection by their interesting achievements which per manently 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.
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 go ing to have will entrap you because what your palate tries, it never forgets. Since restaurant Cocktail is oriented to gastronomy (Greek gas tronomia - 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 inven tions: creative cooking, revisited dishes and specific menus. The restaurant also offers ca tering services.
About a hundred of white, red and rose wines of continental and Mediterranean Croatia are also served here.
For 4 persons: 600 g porcini mushrooms, 200 g onion, 1 tbsp mustard, 4 tbsp sour cream, 1 tsp balsamic vinegar cream, 2 sprigs thyme, salt, pepper, butter, ground dried porcini, pancetta crisps, chopped parsley
Fry onion in butter until golden. Add mushrooms and continue to cook, until tender. Add balsamic vinegar cream, thyme, mustard, pepper and let it cook with some beef stock for about 10 minutes. Finally, add sour cream.
Serve with homemade gnocchi and pancetta crisps.
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 at mosphere of Hotel Esplanade. In Noel they offer tasting menus with innovative spe cialties. Mediterranean cuisine is the inspi ration in Mon ami and Dubravkin put. In Vinodol and Zelen Dvor there are dishes from Zagorje and Gorski Kotar.
Specialties prepared with ingredients coming from small farms are the winning card of Potkova in Zagreb and Gabreku 1929 in Samobor.
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 visit ing. From autochthonous varieties we sug gest 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 distin guished sauces and with boiled fish. As for dishes made of dark meat, you can try Pinot noir, Kerner (Kos & Jurišić) or feel the spir it of Zagreb in Portugizac.
The largest wine event in Croatia is VINOcom, taking place in Hotel Esplanade in the last weekend of November.
Daily fresh white fish, black cuttlefish risot to, Adriatic squid and octopus salad are ex pecting 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 truf fle every day.
Extra virgin oil, awarded with gold med als, is from their own olive grove in Skradin. Tasting dinners are often organized in the res taurant 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, main ly used for closed business meetings.
The restaurant is located in the center of Velika Gorica, near the International airport Franjo Tuđman.
5 eggs, 200 g brown sugar, 200 g corn flour, 200 g almonds (130 g ground and 70 g in flakes), 2 dl olive oil, 2 dl liquid yoghurt, 2 grated apples, 2 grated pears, zest of 2 lemons, 2 packets vanilla sugar, 1 packet baking powder, 2 dl honey
Whisk egg yolks with sugar and vanilla sugar. Add olive oil, yoghurt, apples, pears, lemon zest, almonds, baking powder and corn flour.
Beat egg whites in a separate bowl. Fold it gently in the yolk mixture.
Pour the batter in an oiled pan and bake for 30 minutes at 180°C.
When the cake is ready, spread honey over it and sprinkle it with almond flakes.
Juicy fruit cake is characteristic for autumn days. A combination of the sea and the continent is specific as it combines olive oil, corn flower and honey. Olive oil is the oblica and krvavica sort, corn is from Slavonia, honey from Turoplje fields.
In a great location, in Prisavlje, near the Bowling Club, restaurant Balon opened in 2003. Near the restaurant there is a park and a walking path with a playground and a large
parking lot. During the warm months, one can enjoy the terrace surrounded by greenery and flowers.
With soft ambiental music in the back ground, in a cosy and modern ambience, the guests can enjoy a fine offer of dishes creat ed by chef Stipan Iličić. The menu is seasonal with specialties from different parts of Croatia, among which there are oxtail soup and risotto.
A rich wine list contains wines sorted by sort and colour, including a few orange wines.
“We are not following the best or copying them, we strive to that to which the best strive. We are unique, special and not afraid to show it”, say the hosts.
It is the natural organic compound of oleochantal that is responsible for the piquancy of extra virgin olive oil. It has antioxidizing and antiinflammatory features. It was accidentally discovered by the curious biologist Gary Beauchamp when he wanted to find out what substance is making his throat tingle after consuming the extra virgin oil.
Cyntia Vučaj
Located in the vicinity of Gornji grad (Upper Town), a few steps from Ban Jelačić Square, in beautiful Tuškanac forest, the res taurant Dubravkin put is meant to challenge your senses. It is a pleasant place with relax ing atmosphere where you can surprise your guests, enjoy an informal “quick” lunch or re lax 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 eve ry few weeks while the evening menu contains more complex dishes. Besides the “a la carte” dishes, there are also our tasting menus care fully prepared by our chef Ivan Sučević.
“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.”, says the owner.
Zagreb restaurant Noel is the first and only restaurant with one Michelin star in Zagreb. Chef Bruno Vokal, inspired by a rich offer of high-quality local ingredients and even richer flavours of tradition, created a 5- picture menu bringing almost 23 precisely prepared dishes to honour the longest day in the year- the sum mer solstice. The menu is changed in accord ance with the seasons and accessibility of highquality, seasonal ingredients.
With its symbolic name, this concept em bodies the very definition of gourmet crescen do involving all senses and fully enjoyed for more than 3 hours. Perfectly balanced dishes arrive elegantly, one following the other, inten sifying the aromas and discovering the magic of haute cuisine even when traditional delica cies inspired by humble menial dishes are in volved. Dramatic pause brings the surprise ele
ment in the form of artistic performance while skilful creations of the bread master from Noel’s Bread & Delia are on the table.
Imaginative bites combining the best from the garden and the deep sea are paired with drinks- combination of wines, cocktails and other beverages. Noel’s team of sommeliers and mixologists is active in creation of trends so that during the evening several drinks from their own production are served- kombucha, beer and kvass. In this way the sensory con cept of complete homeostasis of tasting buds, the mind and the body is achieved.
The well- trained team led by chef Vokal, with the bar team and the non- assertive ser vice are a formula for refined hedonism at the table , a feeling remaining long in the guests’ memory.
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.
Restaurant Potkova is located in the part of city called Kajzerica, named after kajzer- tsar because in this location there used to be a mil itary 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 tradi tion, since 1948. During its history it had dif ferent 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 com pletely redecorated the building.
It offers dishes from all over Croatia pre
pared according to the recipes of family tra dition using seasonal ingredients. You can taste dishes made with local poultry, lamb, horse meat and venison. Meat is prepared un der 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 re ceive 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, play ground for children and a presentation hall with access for disabled persons to all parts of the restaurant. The VIP lounge can accommo
date 20- 25 persons while the fireplace lounge and winter garden can seat 80 persons.
"We hope that time spent with us will be re membered as an occasion for all senses and that you will recognize our wish for you to feel at home in restaurant Potkova”, say the hosts.
Lamb shank, onion, carrot, celeriac, white wine, slat and pepper
Sear the shank on all sides. Put it aside, add root vegetables (onion, carrot, celeriac). Sauté well, return the shank, pour wine over it, when it evaporates, add water and gently simmer until the shank is tender. Remove the shank, season the vegetables with salt and pepper, to taste.
Blend the vegetables into a thick sauce. Serve with gnocchi, “pljukanci” pasta, potatoes…
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 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 prepara tion of each homemade specialty and veni son dishes.
The restaurant has a special section for wine
tasting. Many wine promotions and events have taken place here. Stari Puntijar regular ly serves dishes made of homemade smoked sausages, bacon, cracklings, cheeses and also soups, “gračanski” pot, “podsljemenski” steak and “šestinski” roast. There are many dish es made with game meat such as venison pro sciutto, roast wild duck and pheasant, venison medallions and other specialties made accord ing 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 his
tory of the city of Zagreb. The first written doc ument was noted in 1581. Hospitality tradition started in 1581 when the first inn was opened in Gračani. There were inns in different loca tions 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.
Gra č anski pot is a meal made according to the old family recipe of the owners mother Slavica. It is a pork steak in the sauce of mush rooms, wine and cognac. Bread dumplings are a per fect match for this meal as a side dish.
In the center of Zagreb, near the Croatian National Theater and the University, you can find restaurant Takenoko. It got its name af ter the bamboo sprouts used in many dishes, a symbol of prosperity in Japan. For two dec ades, the restaurant has combined authentic
Japanese cuisine with fusion food, creating unique and new dishes for special gastronom ic experiences.
Takenoko is particularly proud of its fresh bluefin tuna of controlled origin from the Adriatic Sea. Top quality ingredients, most ly from Croatia and the passion of chef Mario Starman result in art on the plate and authen tic smells and flavours. The menu is original. unique, bringing the best of Japan. The hosts are particularly proud of the black cod fish in Saikyo orange sauce, Uramaki black sushi and, the absolute favourite, Maguro ceviche.
To complement the rhapsody of flavours, smells and colours, Takenoko offers an impres sive wine list created by Antonio Štorić, con taining local and Japanese drinks and signa ture cocktails created by Marko Petrović.
The orange tree tastes of life, and the olive tree tastes of time.
Miguel Hernandez
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 prepa red in Asian wok or grilled on the plate. With
a couple of types of sushi, there are numerous Japanese specialities served. All food is prepa red before the guest.
The restaurant is decorated in minimali stic style.
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 ba sed in Split has hundreds of members from over 30 countries and, since 2018, includes world re nowned lecturers and chefs educated in the United States and throughout Europe. These members have become partners, lecturers and mentors in relevant international education pro jects, trainings and qualifications for staff in ga stronomy and tourism. All standards and compe tencies 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 orga nization of the largest gastronomic competitions in the region - The Pearl of the Sea, exhibitions, fe stivals, presentations and collaborations with re nowned 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 hu manitarian events and projects of related dome stic and foreign organizations and to compete in ternationally 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
Slastica
Restaurant Vinodol is located in the city center, in Teslina Street, i.e. the old Nikolićeva Street. This is a privilege but also an obliga tion. As Nikolićeva Street got its name after Dr Vladimir Nikolić, the great county pre fect 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 vil la and vineyards of Prekrižje. The villa was eventually torn down and replaced by the President's palace.
The renowned painter dressed highly prac tically and only a detail like her special ring or ivory medallion hanging on a thick chain
would suggest her fineness acquired through education, upbringing and travel. She was authentic and remarkable. And these exact words can also be used to describe the cuisine of Vinodol jointly run by Andreja and Dražen Boban.
When they took the restaurant over they took over the care for heritage of Croatian cui sine, 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-ed ucated 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 kitch en 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 tra dition and new heritage.
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.
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 com bines 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 present ed 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 kitch en, Ana continued the tradition of top gastron omy, with her specific signature. During her career in Esplanade, Ana has prepared dishes for many state officials, royalties, stars of inter national show business and many other. Ana received many awards for her personality, ex cellence and cooking style and she became the
ambassador for Fish Forward Project initiat ed 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 cui sine 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 restau rant staff.
The restaurant’s offer includes the rich buffet and a’la carte breakfast, Sunday brunch, dish es prepared to suit guests’ particular nutrition al 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 amaz ing view of the city intended for real gourmet pleasures.
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 of fer of meat from the grill and spit, original Dalmatian lamb and veal under the bell and
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 oth er events can be organized here. The shaded terrace is an ideal place for such events.
1 veal fillet of about 600 g (150 g per person), 8 long strips of bacon (not too fat), 2 tbsp olive oil, 4 tbsp fresh rosemary, 2 medium carrots, 2 small zucchini, 250 g celeriac, 1 small leek, 1 tbsp soy sauce, 1 tbsp tomato salsa
Remove veins and tendons from the fillet. Cut it in 8 medallions and wrap them in bacon. Fix with rosemary sprigs. Do not salt the meat because the bacon is salty. Fry the meat in warm olive oil for 3 to 4 minutes on each side.
Peel and cut carrots, zucchini, leek and celeriac in thin strips.
Use the same oil to fry the vegetables over low heat, for about 1 minute. Add soy sauce and tomato salsa. Do not use salt because soy sauce is sufficiently salty.
Gabreku 1929 is one of the oldest cater ing objects in Samobor area, opened in the far 1929. Located at the foot of the Old City walls, across the ancient church of St. Mihalj, by the Gradina creek, close to the well known Samobor park- walking area- swimming area Vugrinščak.
“In our offer you can find the usual special ties of Samobor and its surroundings, always prepared with fresh and local ingredients. In the long list of dishes those that are there for more than ninety years, prepared according to the old recipes, still stand out.
Visit us and check the 90- year- old tradi
tion, say the owners.
Typical dishes prepared since 1929 are: ba con tripe, cracklings, stewed liver, stuffed veal breast, roast veal, garlic sausages, blood sau sages, roasting sausages, breaded brain…
The restaurant offers 45 kinds of pancakes. The emphasis has always been on original produce from farms, mainly located around Samobor. The motto “We serve and prepare food like you are at home” best describes our menu. Each generation gave its share and what is most important, the family tradition con tinues.
because its smoking point is at 210°C, which is more than the usual frying temperature of 180°C. This is due to its natural antioxidants and high degree of oleic acid.
Cyntia Vučaj
Obrtnici, iskoristite mogućnosti koje vam nudi program HOK Obrtnik plus za stvaranje kvalitetnijeg i povoljnijeg poslovanja.
Kroz partnerstvo s dobavljačima roba i usluga iz raznih gospodarskih grana Hrvatska obrtnička komora osigurala je svojim članovima povoljnije cijene struje i goriva, popuste na fiksnu i mobilnu telefoniju te usluge za digitalizaciju poslovanja. Pogodnosti možete ostvariti i na uredski materijal, zaštitnu opremu, materijale i proizvode za izradu namještaja, različite medicinske usluge, pretplatu dnevnih novina te na paket osigurateljnih pokrića posebno dizajniran za potrebe obrtnika.
Pogodnosti su dostupne svim članovima HOK-a. Lista partnera s opisom pogodnosti te kontaktima dostupna je na:
www.hok.hr/pogodnosti/hok-obrtnik-plus
HOK Obrtnik plus povoljnije cijene, uštede u poslovanju
Memories of noble feasts in these regions have reflected in contemporary specialties, mainly meat dishes of complicated prepara tion. As far as cold starters are concerned, you should definitely try meat from “lodri ca” (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 gastronom ic trends in a spectacular way. Zelenjak in Kumrovec, Međimurski dvori near Čakovec and Terbotz in Štrigova excel in autoch thonous ambience and a wide range of re gional specialties. Palatin in Varaždin com bines its dishes with tales from history. 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.
In the vicinity of Zagreb, in a beautiful cor ner 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 fa voured place of numerous guests.
Today Villa Zelenjak - Ventek is a family run hotel, a cozy place suitable for business lunch es and various celebrations like weddings and similar.
The villa is located next to the monu ment “Lijepoj našoj” in the valley of the riv er Sutla with Cesargradska gora rising above 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.
In the restaurant with up to 70 seats and in
the special hall (up to 190 seats), the hosts or ganize family and business lunches and wed dings, anniversaries, birthdays, christenings and similar. There is also the possibility to or ganize weddings under the canopy or in the open. Catering is also available.
The restaurant’s mission is to preserve tradi tion of Zagorje through its gastronomic offer
often as an inspiration for creating something new and different. The emphasis is on home made 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.
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 presenta tion of dishes. The restaurant’s offer is based on “New creative Zagorje cuisine”, served some what differently than expected.
The gourmet story of this restaurant, which has been awarded several international prizes, starts and finishes with recognized and perfec tioned combination of traditional Zagorje cui sine and elements of modern world cuisines.
Menus change seasonally and bring the best of each season.
Gluten free, vegetarian, vegan and macrobi otic dishes are prepared on request.
The restaurant has won many local and for eign awards for its quality.
Besides Zagorje “štrukli”, meat from “tibli ca”, 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 gel atine which complements the taste of the dish. Chestnut and sheep cheese enrich this deli cacy.
“Enjoy the tastes of Zagorje while your view is attracted by the sky and Zagorje hills”, say the hosts.
600 g white chocolate, 200 ml pumpkin oil, 20 g gelatine, 150 ml water, 150 g sugar, 2 dl water, 1 l whipping cream
In a cone- shaped pot melt chocolate and pumpkin oil over hot water. Soak gelatine in 150 ml of water. Heat sugar and melt it in 2 dl of water, mix it with prepared gelatine. Mix this with chocolate and oil mixture. Add whipped cream. Pour into a mould or previously prepared poppy seed sponge. Before serving, sprinkle the mousse with some homemade pumpkin oil.
On the northern slopes of Zagrebačka gora, about 35 km from Zagreb, there are Marija Bistrica and Hotel Kaj.
Along with luxurious accommodation, con gress facilities and attractive wellness & spa, Bluesun Hotel Kaj offers top gastronomical program in its restaurant Academia , based on innovative interpretation of traditional cui sine, realized by Executive Chef Danijela Vitez and her team. Offering Zagorje specialties, the
entire ambience suggests intimacy and com fort. 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.
300 g duck breast, 60 g buckwheat, 30 g baby spinach, 20 g prunes, 0.1 dl cooking cream, 40 g red onion, 100 g purple onion, 10 g garlic, 1 g parsley, 0.1 dl vegetable oil, fine salt, pepper
Remove excess fat from duck breast leaving a layer of fat on the meat, under the skin. Score the skin, rub it with salt, pepper, lemon and orange zest. On a dry pan, over medium heat, grill the breast on the side with the skin, until almost all fat melts, using the melted fat for basting. When skin becomes crunchy, remove the meat from the pan and finish the preparation in the oven, at 140°C for about 6-8 min. When done, let the meat rest on a grate.
Prune and Port Wine Sauce: Sweet sauces of different textures and consistencies are a perfect match for duck meat. Cut the prunes and boil them in Port Wine until syrupy.
Gratinated Buckwheat: Simmer onion and garlic in duck fat, add boiled buckwheat, baby spinach and some cooking cream, season with salt and pepper. Spinach should remain fresh. Before serving, add fresh parsley.
Onion Chutney: Slice the onion and fry it briefly in duck fat. When it wilts, add 0.5 dl of vinegar or balsamic vinegar. When the vinegar is reduced, add sugar and other spices to taste.
Restaurant Međimurski dvori is located in the heart of Međimurje County, in a pictur esque village of Lopatinec, only 6 km from Čakovec.
In harmony with the surrounding nature, it represents an inevitable spot for visitors who are well aware of gastronomic pleasures and also for tourists visiting this region.
In addition to the beauty and charm of the ambience, the greatest asset of the restaurant is its staff who take care of guests with a lot of love and professionalism.
The specialties are based on autochthonous
Međimurje recipes prepared with carefully se lected ingredients.
Elegantly appointed and air conditioned, the restaurant is decorated with valuable antiqui ties, original paintings of renowned Croatian masters and other details attracting the atten tion 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 equip ment 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 buf fet- style, all you can eat, at 120.00 HRK per person.
The host say: „After your visit, you will real ize 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!”.
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.
Restaurant Mala hiža is situated in Mačkovac, 4 km north of Čakovec, in direc tion of Spa Sv. Martin and border crossing Mursko Središće-Lendava.
Mala hiža celebrated 20 years of its success ful activity. It employs 16 persons and is ful ly oriented to please their guests. The gas tronomic 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 gastronom ic offer.
The dishes are traditional but also explora tory, inventive and relying on quality season al ingredients from the region. The owners are
always responding to the guests’ wishes, fol lowing modern trends and procedures, cross ing 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 la bels of Međimurje wines but also other quality Croatian and foreign wines, all together reach ing 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 satis fied.”, this is the hosts’ message.
Zelene proljetne heljdine palačinkice punjene namazom od mladih kopriva, kopra, mladog češnjaka i sira, dimljenom pastrvom, na salatici sa tratinčicama, svježim šparogama, jagodama, rotkvicom i prepeličjim jajem
50 g smoked trout, 2 quail eggs; for pancakes: 100 g buckwheat flour, 2 dl mineral water, 1 dl milk, salt, 2 eggs, nutmeg, blanched nettle; for salad: 6 strawberries, 2 radishes, daisies, 5 boiled green asparagus, a little dill, spring onion and garlic, pumpkin oil and aromatized vinegar; for dressing: 1 Tbsp sour cream, 2 Tbsp yoghurt, salt, pepper, fresh dill, spring onion, chilli, olive oil and lemon juice
Make pancake batter and fry pancakes. Cut the salad ingredients and season them. Fill the pancakes with nettle and cheese, add a slice of smoked trout, roll the pancakes and cut at an angle. Serve the pancakes with salad and boiled quail eggs and drizzle with yoghurt dressing.
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 prop erty. 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 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 dish es have a touch of seasonal and innovative tastes. From its location, surroundings, histor ic 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 ap pointed 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 busi ness meetings. Organization of weddings, birthday parties, family events and other cele brations is also possible in the restaurant.
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 restau rant Bedem . They are professionals with a high level of feeling for harmony of tastes and also with full dedication to creative and innova tive cuisine.
The dishes they make are based on research of local recipes with technically perfect and imaginative use of the best ingredients, par ticularly from Varaždin area (cabbage from Vidovec, pumpkin oil, fresh vegetables, lo cal turkeys…). These chefs represent new Varaždin cuisine based on the principles of top quality gastronomy, tradition of local dish es 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 spa ghetti, fish balls, trout with saffron, chicken with apricots…
For the third consecutive year restaurant Bedem has been recommended by Michelin Guide.
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 NovakHe 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 culi nary representation.
He is the owner of one silver and two bronze medals from culinary Olympics and World Culinary Cup. His interest is directed to cu linary artistic performance and research of new culinary techniques, particularly molec ular 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 catego ry “national menu”.
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 sum mer months.
The restaurant’s mission is to awake all sens es and create an incredible experience for eve ry guest. Authentic Zagorje and Međimurje cuisine is perfectly blended with internation al cuisine.
The wine list contains more than fifty select ed 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 sep arate VIP lounge and have lunch or dinner pri vately. There is also a comfortable and well-ap pointed 4* apartment for 6 persons.
Local dishes, biodynamically grown ingre dients, ancient sorts and tastes from our child hood, these are the main features of the cui sine and business philosophy of the restaurant Bernarda from Varaždinske Toplice.
The chefs in Bernarda deal with ingredi ents of top quality from their own biodynam ic garden.
“Our tendency to reach to our roots, old breeds
and sorts has enabled us to bring back the longforgotten tastes and to present the food in its nat ural 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 prem ises 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.
For 4 persons: 800 g duck leg, 200 g carrot, 5 g celery, 200 g onion, 10 g garlic, 2 bay leaves, 200 ml red wine, 350 ml vegetable stock, 20 g duck fat, salt and pepper; for “trganci” pasta: 500 g all- purpose flour, 0.05 l oil, 0.2 l water, 6 g salt, 40 g butter, 4 g sage
Debone the leg, remove skin and cut meat into strips. Wash and peel the vegetables and cut them finely. Heat duck fat in a pan and fry the vegetables. Add meat and bay leaves. Fry until the meat changes colour. Add wine and let it evaporate. Add stock and cook for about 30 minutes over low heat. Season with salt and pepper. Serve with “trganci”.
Method for “trganci”: combine flour. oil, water and salt and knead into a ball. Let it rest for 30 minutes at room temperature. Tear dough and drop the pieces into boiling water. Roll the cooked pasta in butter aromatized with sage.
Base: classic pate sablee dipped in milk chocolate with hazelnut; hazelnut pralines: 500 g roasted hazelnuts ground into a fine paste adding oil (if necessary); mousse: 100 g chocolate, 100 g azelnut pralines, 300 g milk, 50 g gelatine, 400 g whipping cream; filling: frozen hazelnut pralines, crunchy hazelnut, 50 g melted chocolate, 100 g hazelnut pralines.
Fill the silicon mould with mousse. Press the filling inside with previously frozen crunchy hazelnuts. Freeze.
Dip the frozen cake in dark chocolate and set it on pate sablee. Decorate.
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 usu ally serve spicy salami “kulen”, fresh cot tage cheese sprinkled with sweet red papri ka and Slavonian ham served with pickled vegetables. Products from black Slavonian pig are also becoming popular. Hot start er is usually “čobanac” (spicy soup-like stew) or fish stew with homemade pasta and bread rolls made with pork fat “salenjaci”. There are then many specialties made with fresh water fish - carp, catfish, zander and stur geon 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 tradi tional cakes made with cottage cheese, wal nuts 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, 40%). Winemaker Krauthaker bottles his grasevi na in separate bottles, depending on the position of his vineyards.
Within Erdut vineyards there is one of 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 Grand Barrel.
To accompany cold cuts, fish dishes and white meats we recommend dry graševina
(Erdutski vinogradi, Krauthaker). 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 (Krauthaker).
There are many events in Slavonija ded icated 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 In Baranja vilige of Karanac, at the Spring Fair (Proljetni vašar), the “smokehouse princess” is elected, actually, the best bacon.June and July are Wine Months of Osijek- Baranja County, including Evenings of Wine and Art and Baranja Wine & Walk and Vinatlon. In September there are Erdut Wine & Bike Tour Erdut, Wine Bor Marathon in Zmajevac and Frankovka Festival in Feričanci. The first part of October is re served for the event HeadOnEast, an event that combines the best the eeast of Croatia has to offer, from gastronomy, art, craft beers and entertainment. Celebrations of St. Martin are characteristic for the whole region, as well as Vincelovo (Vinceška, 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, Čingi lingi čarda in Bilje, Didin konak in Kopačevo and Baranjska kuća in Karanac. Beside Slavonian dishes, Lumier in Osijek offers fish specialties, too. Terasa in Daruvar offers Slavonian and Czech specialties.
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 be ginning of 20th century, in 1912, when a ki osk-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 ture the restaurant is an attractive venue for or ganization of weddings, proms, celebrations, birthday parties and other events. The res
taurant has been recognized by famous per sons from the world of sport, education, man agement, politics and diplomacy. The restau rants in Daruvarske toplice offer various spe cialties 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 spe cialties such as dumplings with poppy seeds, dough pillows with jam, braised beef, steamed dumplings, “bramboraky” (potato fritters), Daruvar soup and Missa Maja.
There are also dishes made of veni son (deer, boar, roe) and fish (carp, catfish, zander, trout). The dishes are accompanied by top quality wines from Daruvar regionGraševina, Chardonnay and Sauvignon.
300 g rump steak, salt, pepper, butter, mustard, wine, red onion, mixed forest mushrooms (porcini, chanterelles, black trumpets), spices; for dumplings: flour, yeast, sugar, oil and salt
Soak the meat in oil with spices and mustard. If it is completely covered in oil, the meat can “tenderize” for a long period of time. Before you intend to use it, drain it. Season with salt on both sides. Grill the steak on a hot pan for 2 minutes on each side. The internal temperature of a medium rare steak should be between 55 and 62°C, the meat is of uniform pink colour. It is grilled on one side until the juices start to appear, then on the other side, also until the juices start to appear. Remove it from the pan and let it rest.
In the meantime, sauté the mushrooms in a wok. Season well with white wine and proceed making sure the mushrooms do not overcook. Add the steak to that mixture, just to warm it up. Serve the dish warm, with dumplings.
For dumplings, sieve the flour into a bowl, add dry yeast, sugar and some tepid water. Let the yeast activate. Add oil and salt to the remaining water. When the yeast mixture is activated, com bine all the ingredients. Let the unified mass rise for about 15 minutes so the gluten develops. Then, knead the dough for at least 5 minutes. Let it rise until it doubles in volume.
Roll the dough on floured board to 1.5 cm. Cut circles. Boil water and place the dumplings in a sieve to steam them for 10 minutes. The water should not reach to the dumplings.
We recommend top quality red wine Ivan Dolac with this dish.
Situated in an idyllic Slavonian village and surrounded by a green plain, restaurant Zlatni Lug evokes tradition and is a perfect place for relaxation, far from the city hustle.
The ambience reflects the true spirit of Slavonia and its long tradition. A wide range of autochthonous dishes and homemade prod ucts will take you on a real gastronomic adven ture which every palate will enjoy.
Guided by traditional flavours of golden Slavonia, the restaurant chef revives old dishes adding a refined note but also preserving the real flavour of “grandma’s cooking”.
Steak fra Luka, vineyard ćevap”, “podolac” under the iron bell, venison stew or venison
risotto are just part of the offer of dishes lur ing the true hedonists to come to this small Slavonian paradise.
All dishes are prepared with local ingredi ents grown by local farmers. Wine cellars keep top quality wines from this area, such as those of wineries Kutjevo, Galić, Krauthaker, Adžić, Mihalj, Markota, Josipović and many other.
Near the restaurant there is also lodging with 20 contemporary appointed rooms and an ethnic room in old Slavonic style with origi nal furniture and objects. There is also a swim ming pool and the 700,000 square meter es tate with 7 km long cross-country trail.
For 2 persons: 500 g black Slavonian pig, 20 g porcini mushrooms, 10 g smoked bacon, 10 g onion, 1 dl white , wine, salt, pepper, butter, 1 cauliflower, 0.5 dl milk
Cut the fillet in medallions, season with salt and pepper and roll them in flour.
Heat the butter and fry medallions until golden. Add onion, bacon and mushrooms, fry briefly and add white wine. Cook the sauce briefly until it thickens.
Serve the dish with creamy cauliflower puree. Cook cauliflower in salty water, drain it and mix it with addition of butter, until smooth.
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 res taurant. The entire complex is an ideal destina tion for an escape from everyday life, one- day or longer excursions or at least a good family or business dinner.
Traditional Slavonian but also internation al 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.
“If you decide to stay overnight, we will ac commodate 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 ac tive persons can enjoy the swimming pool, il luminated tennis court, three fishponds, play ground, futsal court and many paths for walk ing or trekking in the beautiful nature of Papuk mountain and Kutjevo vineyards. A unique feeling of connecting the man with na ture 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.
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.
Restaurant & Wine Bar Lumiere is located in the quiet city centre of Osijek, in immediate vicinity of the Promenade, in an Art Nouveau building of Urania cinema. It is named after brothers Lumiere – the inventors of the cine matograph. The chef Antonela Balon is from the island of Cres, so the dishes are not only Slavonian but also Mediterranean, including fresh sea fish.
Some of the specialties are pork fillet with
black Slavonian truffle with root vegetables in orange juice and cheesecake served with ap ple compote.
Other specialties include pork fillet with foie gras and black Slavonian truffle and Black Pig fillet in cabernet sauvignon with plums and smoked croquettes.
The wine list includes wines from the entire country with about ten top quality wines and sparkling wines served per glass.
Restaurant Crna Svinja is located in a cozy environment of Terra Negra Country Club, surrounded by meadows and forests, in a qui et location in Čepin, not far from Osijek. It was named after the autochthonous Slavonian breed of black pig. It was first bred in 19th cen tury 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 sea sonal menu of the restaurant is strongly influ enced by this ingredient and other top meat dishes. Most ingredients are locally sourced.
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 mag nificent 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 meet ing 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 res taurant Crna Svinja are the ideal place for you.”
The restaurant’s cuisine is characterized by original recipes with seasonal menus prepared with top quality, fresh ingredients from local farmers.
Meat dishes dominate with very popular dishes made with black Slavonian pig, which is experiencing a gourmet revival. One should also try the DOBRO plate of meat delicacies produced on nearby farms.
Pork sirloin of black pig and DOBRO bacon are a good match and often ordered by the guests. Another favourite is juicy pork cheeks whose secret is the local origin and 10 hours of confiting.
In restaurant Josić you can definitely experi ence a hundred-year-old story of Baranja surd uci 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°C. Gastronomic offer of the restaurant consists of freshwater fish spe cialties such as stews (“perkelt”, “paprikaš”), smoked fish, dishes made of meat and veni son prepared on barbecue with wood coal, un der iron cover (“peka”) or on the spit. There are also the inevitable local goulashes and “čobanac”. All dishes are prepared with care
fully 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 nu merous musical, artistic and gastronomic events in the restaurant and the wine bar deco rated in eclectic style encompassing tradition al rustic elements with contemporary design er ideas. Restaurant also offers the possibility to organize business lunches and conferences.
Black Slavonian Pig Steak in Saffron Sauce with Sautéed
Ethnic restaurant Baranjska kuća is part of Škrobo Estate, located in ethnic village Karanac in Baranja.
Along with Baranja classics such as fish pa prika stew, “čobanac” (stew made with three different kinds of meat), carp grilled on wood en 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 el derflowers and smoked pike. Eggs collected from local chickens are used to make home
made 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 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 sum mer, food is also served in the spacious gar den 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- yearold hay storages there, mud houses, an old wag on and a reconstructed wa ter mill- as it used to be in a typical Baranja village in the 1920’s. There are work houses for making clogs, cloth, pottery and barrels, a mill, blacksmith’s shop and barber shop and vil lage inn “Pod kruškom”.
“Our staff will gladly take
you on a journey through time or direct you to ex plore the Street on your own. We would like to in vite 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 organ -
ic Baranja red treasure- hot paprika which is a compulsory seasoning for a lot of dishes. We also grow other vegetables frequently found on the ta ble as part of a hearty Baranja breakfast.” say the hosts.
For 20 “taške”(bags): 500 g coarse flour, 1 egg, 1 tsp salt, 1 tsp sugar, 0.5 dl water, oil, jam; other ingredients: butter, bread crumbs, sugar
Beat the egg with salt, add flour, water and oil. Stir the dough until it comes together and place it on a floured surface, knead it. Roll it until 3- 4 cm thick and cut into 4 x 4 squares. Put a tbsp of jam on each square. Fold the edges and press them with a fork. If you wish, you can freeze the “bags” in this phase, they keep for 2 weeks.
Cooking: Salt the water abundantly and bring it to boil. Add “taške” and cook for about 15 minutes, until cooked, but not too tender.
Heat butter in a pan, when it foams, add bread crumbs and sugar (1:1 ratio) and fry until the sugar begins to caramelize. Roll the cooked “taške” in this mixture. Serve with sour cream and a little jam on the side.
Restaurant Citadela was opened in far 1978 in the little Baranja village of Vardarac. The vil lage 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 of fer 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 seat ing places to more than two hundred, in three 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 con cerned, the hosts are particularly proud of their fish stew with homemade noodles pre pared according to the secret traditional reci pe 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 wood en 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 en tering 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.
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.
Fish Stew (“Fiš paprikas”) in Iron Pan Cooked on Open Fire
In Bilje, just a few minutes away from Osijek, there is Čingi Lingi Čarda .
It was opened in 2021, at a location of the old restaurant with the same name which attracted visitors for decades.
In a cosy, luxuriously decorated space, you can enjoy the specialities inspired by Baranja cuisine, such as meat dishes, grilled meat, freshwater fish, salads and vegan dish es, all complemented by top quality wines and sweets. Most ingredients come from local farmers, while all fish comes from local fisher men and fish farms.
The renovated restaurant preserves mem
ories of its predecessor which joined tradi tion, excellent dishes, great music and beauti ful nature. It would be hard to find a person in Slavonija and Baranja, but also elsewhere, that has not heard of Čingi Lingi Čarda. It was a place of good fun, unforgettable moments and, we quote, “the place you take those you care for”. Good name, location and energy were kept, thinking about the most important seg ments- excellent food, beautiful nature and cosy atmosphere, where everybody feels wel come.
Čingi Lingi Čarda reinterprets the defini tion of luxury- it is a luxury to find time for
oneself and your loved ones and enjoy little moments that are at the same time the most important ones. This is what inspired the own ers when they decorated the restaurant and composed the menu.
Since it was opened, Čingi Lingi Čarda is full almost every day so it is advisable to book in advance.
Duck breast, Merlot wine, prunes, cinnamon, cloves, star anis, orange juice, Pag curd, micro plants, salt, pepper, sugar
Season the meat with salt and pepper. Vacuum and cook sous vide at 70°C for 50 minutes. Grill in a pan until skin is crispy.
For the sauce, caramelize sugar, add wine, spices and orange juice. Cook until reduced. Add prunes in the last two minutes. Grill curd. Cut duck “tagliata” style, pour the sauce over it and serve with grilled curd. Decorate with micro plants.
Restaurant Didin Konak has a daily offer of cooked meals, warm, cold and fresh salads, vegetarian dishes and sweets. You can enjoy top quality food served in an original way in the cosy atmosphere of our restaurant.
A mix of Slavonian and modern cuisine, top service and relaxing atmosphere enchant eve ry visitor.
Rich offer of fish cherishes the tradition of fishing village Kopačevo. Your palate shall en joy the original “fiš paprikas” (fish stew) sea soned with well known Kopačevo ground pa prika, as well as “šaran na rašljama” (carp
grilled on wood fork), a royal specialty of this area.
The gastronomic offer is enriched by forest fruits from nearby forests.
Cosy atmosphere, the estate surrounded by nature and top quality homemade food, these are sufficient reasons to choose Didin Konak as a destination for a family dinner. Moments spent with your loved ones are precious. The organization of family celebrations are asso ciated with hassle and stress and our team can prove that it does not have to be the case.
catfish fillets, ground hot paprika, ground mild paprika, white wine, salt, pasta, cottage cheese, bacon
Fry finely chopped onion until golden brown. Add ground paprika, stir until it melts, adding water. Add white wine, salt and leave to boil.
Add diced catfish fillets and cook for additional 15- 20 minutes, until fish is tender.
Serve with cooked pasta mixed with cottage cheese and sprinkled with fried diced bacon.
Did you know that the majority of large Croatian wine makers is based in Slavonia and Baranja? Here you will also find the largest wine cellar and the largest vineyard, the biggest barrel...but also top boutique wineries and unforgettable sights and aromas. Here wine lovers will find their heaven!
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Foto: Marko Banić
During 27 years 506 restaurants have been listed in our editions. In the table Everlasting List of Restaurant Croatica 151 restaurants that won the title 6 or more times are listed alphabetically. Laureates of 25 and 27 titles are marked in red.
These are: BEVANDA from Opatija, KAPETANOVA KUĆA from Mali Ston, LOVAČKI ROG from Karlovac, NAUTIKA from Dubrovnik, PLAVI PODRUM from Volosko, RIVICA from Njivice, STARI PUNTIJAR from Zagreb, VILLA NERETVA from Metković, VINODOL from Zagreb, ZLATNA RIBICA from Šibenik-Brodarica i ŽGANJER from Ozalj.
ACADEMIA
ADRIATIC,
A
Marija Bistrica
CARTE
ALLEGRO, Zagreb
AMFORA , Volosko
KAMOV,
AQUACITY, Trnovec Bartolovečki
ARLEN, Poreč
ARTATORE, Mali Lošinj
Zagreb
BABYLON, Novaki Samoborski
BADI, Lovrečica
BALTAZAR
Zagreb
BARBAT, Barbat na Rabu
BEDEM, Varaždin
BEVANDA , Opatija
BIJELO PLAVI, Osijek
BITORAJ, Fužine
BOBA , Murter
BOBAN, Split V
BODULKA , Šišan V V V V V V V V V V V V
BONUS, Osijek V V V V V V V V
BOROVNIK, Tisno V V V V V V V V V V
BOTA ŠARE OYSTER & SUSHI BAR , Zagreb V V V V V V V V
BOŠKINAC, Novalja V V V V V V V V V V V V V V V V V
BRUSCHETTA , Zadar V V V V V V V V
COCKTAIL, Sisak V V V V V V V V V V V V V V V V V V V V V V 22
CONCA D`ORO, Rijeka V V V V V V V V V V V V V V 14
CROATIA TURIST, Đakovo V V V V V V V 7
DALMACIJA , Vinkovci V V V V V V V V 8
DOMINO, Dramalj V V V V V V V V V V V V V V 14
DOMINO, Dubrovnik V V V V V V 6
DOPOLAVORO, Ičići V V V V V V V V V V V V V V 14
DP, Donji Zvečaj V V V V V V V V V V V V V V V V V V V V 20
DRAGA DI LOVRANA , Lovranska Draga V V V V V V V V V V V 11
DREAM, Rovinj V V V V V V V V V 9
DUBRAVKIN PUT, Zagreb V V V V V V V V V V V V V V V V 16
DUE FRATELLI, Labin V V V V V V V 7
DUJE, Split V V V V V V V V V 9
DVA GOLUBA , Zagreb V V V V V V V V V V V V V V V V V V V V 20
DVI MURVE, Poreč V V V V V V V V V V V V V V V V V 17
DVORAC BEŽANEC, Valentinovo V V V V V V V V V V V V V V 14
DVORCI SLAVONIJE, Našice V V V V V V V V V V V V V V V V
FANTASIA, Pula
FERAL, Rijeka
FOŠA , Zadar
FRANKOPAN, Ogulin
GALIJA ,
GARIFUL, Hvar
GIANNINO, Rovinj
GRADINA , Josipdol
GVEROVIĆ ORSAN, Zaton
JEŽ, Makarska
V V V V
JOHNSON, Mošćenička Draga V
JOSIĆ, Zmajevac V
KADENA , Split
V V
V
V V 10
KANAJT, Punat V V V V V V V V V V 10
KAPETANOVA KUĆA , Mali Ston V V V V V V V V V
KARLO, Plešivica V
V V V V 6
KATARINA , Čakovec V V V V V V 6
KAŠTIL SLANICA , Omiš V V V V V
KLAS, Koprivnica
V V 19
V V V V V V V V V 9
KLUB MAKSIMIR , Zagreb V V V V V V 6
KNEZ, Omiš V V V V V V 6
KOD MIJE, Lokva V V V V V V V V V V V V V V V V 16
KONAVOSKI DVORI, Gruda V V V V V V V V V V V 11
KORMORAN, Bilje V V V V V V V V V V V V V V V 15
KRALUŠ, Koprivnica V V V V V V V V V V V V V V V V 16
KRKA BELVEDERE, Skradin V V V V V V V 7
KUKURIKU, Kastav V V V V V V V V V V V V V V V V V V V 19
KVARNER , Lovran V V V V V V 6
LE MANDRAĆ, Volosko V V V V V V V V V 9
LEUT, Zagreb V V V V V V V 7
LIČKA KUĆA , Plitvička Jezera V V V V V V V V V V 10
LOVAČKI DOM MULJAVA , Vojnić V V V V V V V V V V 10
LOVAČKI ROG, Karlovac 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 25
MALA HIŽA
MAMICA,
MARINA
MARINA
MILAN,
MIRJANA
MIRNI
MOSLAVINA , Crikvenica V V V V V V V V V V V V V
NACIONALNI RESTORAN, Bizovac V V V V V V V V
NADA , Vrbnik V V V V V V V V V V V V V V V V V V V V V V V
NAJADE, Lovran V V V V V V V V V V V V V V V V V V
NAUTIKA , Dubrovnik V V V V V V V V V V V V V V V V V V V V V V V V V V V 27
NIKO, Zadar V V V V V V V V V V V V V V V V V 17
OKRUGLJAK, Zagreb V V V V V V V V V V V V V V V V V V V V V V 22
PALATIN, Varaždin V V V V V V V V V V 10
PAVILJON, Zagreb V V V V V V V V V V V V 12
PELEGRINI, Šibenik V V V V V V V V 8
PET BUNARA , Zadar V V V V V V 6
PLAVI PODRUM, Osijek V V V V V V V 7
PLAVI PODRUM, Volosko 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 25
PODRAVSKA KLET, Starigrad V V V V V V V V V V V V V V V V V V V V V V V 23
PORTO ROSSO, Skrivena Luka V V V V V V V V V V 10
POTKOVA , Zagreb V V V V V V V 7
PRINCIPOVAC, Ilok V V V V V V 6
PRI STAROJ VURI, Samobor V V V V V V V V V V V 11
PUNTULINA , Rovinj V V V V V V 6
RIBNJAK, Breznica Našička V V V V V V V 7
RIVICA , Njivice V V V V V V V V V V V V V V V V V V V V V V V V V V V 27
RONJGI, Viškovo V V V V V V V V V V V V V V 14
SAN ROCCO, Brtonigla V V V V V V V V
SANTA LUCIA , Cres V
SCHŐN BLICK, Vetovo V V V V V
SLAVONSKA KUĆA , Osijek V V V V V
SRAKOVČIĆ, Karlovac
STANCIJA KOVAČIĆI, Rukavac
STARI FIJAKER 900, Zagreb
STARI KAPETAN, Orebić
V V V V
STARI PUNTIJAR , Zagreb V V V V V V V V V V
SV. NIKOLA , Poreč
TAKENOKO, Zagreb
V V V V V
V
V
V V V V 16
V
V
V V
V V V V V
Herewith we would like to thank the following for their help in organization of the ceremony of plaque awarding and presentation of the book:
PRIMORJE-GORSKI KOTAR COUNTY
TERASA , Daruvar V V
V V V V V V V V V 12
TERBOTZ, Štrigova V V V V V V V V 8
TROŠT, Vrsar V V V V V V V V V V V V V V V V 16
TURIST, Varaždin V V V V V V V V V V V V 12
VALSABBION, Pula V V V V V V V V V V V V V V V 15
VARAŽDINBREG, Varaždin Breg V V V V V V V V V V V V V 13
VICTORIA , Dubrovnik V V V V V V V V 8
VILLA ANNETTE, Rabac V V V V V V 6
VILLA ARISTON, Opatija V V V V V V V V V V V V V V V V V V 18
VILLA MAGDALENA , Krapinske Toplice V V V V V V V V V V V V 12
VILLA MIRA , Kastav V V V V V V V V V V 10
VILLA NERETVA , Metković V V V V V V V V V V V V V V V V V V V V V V V V V V V 27
VILLA ZELENJAK-VENTEK, Risvica V V V V V V V V V V V V V V V V V V V 19
VINODOL, Zagreb 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 25
VODNJANKA , Vodnjan V V V V V V V V V V V V V V V V V V V V V V 22
VUGLEC BREG, Krapina V V V V V V V 7 WALDINGER , Osijek V V V V V V V V V V V V 12
ZABOKY, Zabok V V V V V V 6
ZDJELAREVIĆ, Brodski Stupnik V V V V V V V V V 9
ZELEN DVOR , Zagreb-Susedgrad V V V V V V V V V V V V V 13
ZIGANTE, Livade V V V V V V V V V V V V V V V V 16
ZINFANDEL'S, Zagreb V V V V V V V V
ZLATNA GUSKA , Varaždin
ZLATNA RIBICA , Poreč
ZLATNA RIBICA , Šibenik-Brodarica
ZLATNE GORICE, Gornji Kneginec
ZLATNE ŠKOLJKE, Skradin
ZLATNI ZALAZ, Supetarska Draga
ČAPORICE, Trilj
ŠUMICA ,
ŽGANJER
ALL4WINE
B10 ISTRIAN FUSION
WINE WORKSHOPS AND EDUCATION 217
OLIVE OIL PRODUCTION 19
BACCALLA DELLA MAMA - MILENA DRIED COD PRODUCTION 21
BAIOCO OLIVE OIL PRODUCTION 21
BERNARDA MATTRESS PRODUCTION COVER
BLATO 1862
WINE AND OLIVE OIL PRODUCTION 51
BUMBAR WINERIES AND RESTAURANTS EQUIPMENT 177
DARNA LIQUEUR PRODUCTION 25
DEGRASSI
DEKLIĆ
WINE PRODUCTION 23
WINE PRODUCTION 181
ELECTROLUX PROFESSIONAL CATERING EQUIPMENT 203
ERDUTSKI VINOGRADI
WINE PRODUCTION 167
FANITO OLIVE OIL PRODUCTION 137
FIJET
HOK
JADRIJA OLIVE GARDEN
JELA PLUS
KARLIĆ TARTUFI
KONFIN, PZ MASLINARI ISTRE
WORLD FEDERATION OF TRAVEL JOURNALISTS AND WRITERS 233
CROATIAN CHAMBER OF TRADES AND CRAFTS 187
RESORT AND PRODUCTION OF OLIVE OIL 91
WINE DISTRIBUTOR 142
TRUFFLE PRODUCTION 49
OLIVE OIL PRODUCTION 49
KOTANYI SPICES 177
KRAUTHAKER
MACMALIĆ
WINE PRODUCTION 183
OLIVE OIL PRODUCTION 55
MARINA PUNAT MARINA COVER MASLINA MAGAZINE 115
MATIĆ
WINE PRODUCTION 85 MATUŠKO WINE PRODUCTION 137
METRO WHOLESALE TRADE 231 NIMCO LIQUEUR PRODUCTION 188
OPZ SVIRČE
WINE PRODUCTION 147
ORADA ADRIATIC MARICULTURE 43
PAVLOMIR WINE PRODUCTION 78
PRIMORSKO-GORANSKA ŽUPANIJA PRIMORJE-GORSKI KOTAR COUNTY 68
PZ GOSPOJA
PZ SUPETAR
WINE PRODUCTION 51
OLIVE OIL PRODUCTION 103
PZ VRBNIK WINE PRODUCTION 171
QIMIQ CREAM PRODUCTION 87, 201
ROVINJOLA
STINA
ŠKMER
ŠOŠTAR
TZ GRADA NOVALJE
OLIVE OIL PRODUCTION 169
WINE PRODUCTION 103
ASSOCIATION OF CHEFS FROM MEDITERRANEAN AND EUROPEAN REG. 179
WINE PRODUCTION 163
TOURIST BOARD 75
TZ GRADA RABA TOURIST BOARD 69
TZ GRADA SPLITA TOURIST BOARD 117
TZ GRADA MALOG LOŠINJA TOURIST BOARD 74
TZ OSJEČKO-BARANJSKE ŽUPANIJE TOURIST BOARD 229
TZ POŽEŠKO-SLAVONSKE ŽUPANIJE
TZ GRADA RIJEKE
TOURIST BOARD 208
TOURIST BOARD 55
TZ GRADA ROVINJA TOURIST BOARD 14
TZ SPLITSKO-DALMATINSKA ŽUPANIJE TOURIST BOARD 111
TZ GRADA SV. IVAN ZELINA TOURIST BOARD 188
UDRUGA ZLATNA ŠOLTANKA
OLIVE OIL PRODUCTION 127
UHR ASSOCIATION OF CROATIAN RESTAURANTS 205
VALENTA
ZLATAN OTOK
WINE PRODUCTION 25
WINE PRODUCTION 117
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, 2022.
