GORSKI KOTAR, LIKA, KARLOVAC AND SURROUNDINGS, MOSLAVINA

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

In the town of Karlovac, all year round about 10 restaurants offer dishes prepared with beer and mushrooms as main ingredients.

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 specialized in preparation of lamb. Hunter’s cuisine is preferred in Lovački dom Muljava in Vojnić, Lovački rog in Karlovac and Gradina in Josipdol.