100 Leading Croatian Restaurantes and Their Specialities - 2019/20 by Abisal

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selection and edition of the 100 Leading Croatian Restaurants

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

&OXE *DVWURQDXW round tables, educations, meetings, tastings

gast g ga astrona ast ronaut onaut ut

*DVWURQDXW WRXUV consulting and organization of gastronomic events and trips

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asstronaut..hr

more than 5.300 restaurants, more than 1.800 recipes, gastronomy news and weekly column

䣔䣗䧞䣃䣌䣇䣎䣃

ZZZ IRRGURVH FRP )RRG 5RVH geographical representation of food component origins

-DQND 3ROLĄD .DPRYD D 51000 Rijeka

THE GASTRONAUT LIBRARY 100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES

Abisal Ltd. Rijeka gastronaut@gastronaut.hr www.gastronaut.hr www.facebook.com/gastronaut.hr c/o UHR-u - M. Tita 88/II, OPATIJA Janka PoliÄ&#x2021; Kamova 37 A, RIJEKA

phone: +385 (0)51 718 919 phone: +385 (0)51 291 592 fax: +385 (0)51 718 920 Projects: 100 Leading Croatian Restaurants - in partnership with Association of Croatian Restaurateurs (UHR) Club Gastronaut www.gastronaut.hr Gastronaut Tours 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 001032878 | ISBN 978-953-7507-17-6 2

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&52$7,$1 5(67$85$176

7+(,5 63(&,$/7,(6

WK (GLWLRQ

TABLE OF CONTENTS INDEX OF SYMBOLS ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~8 INTRODUCTION ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~9

ISTRIA AND KVARNER

BADI, /RYUHĆLFD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 6KULPSV DQG 3XPSNLQ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 3(5*2/$ =DPEUDWLMD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 6HD )ORZHU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MULINO, %XMH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 6FDOORSV ´0XOLQRµ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TROŠT, VRSAR ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SAN ROCCO, %UWRQLJOD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 0DULQDWHG )ORXQGHU )LOOHW ZLWK &KLYHV 0D\RQQDLVH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 63,11$.(5 3RUHĆ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 2\VWHUV ZLWK $SSOH &UHDP 2\VWHU /HDI 6HD $OJDH 9DFXXPHG &XFXPEHU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 69 1,.2/$ 3RUHĆ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 2FWRSXV &RQÀW RQ 5LVRWWR ZLWK 5RFNHW 6DODG DQG 6SULQJ 2QLRQ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DREAM, 5RYLQM ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ *,$11,12 5RYLQM ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ *LOW KHDG %UHDP ZLWK 9HJHWDEOHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 92'1-$1.$ 9RGQMDQ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 7HUDQ :LQH DQG &KRFRODWH &DNH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %2'8/.$ äLåDQ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ )O\LQJ )LVK ´%URGHWWRµ RQ $URPDWLF 3ROHQWD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 5RDVW 4XDLO LQ 3DQFHWWD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ =,*$17( /LYDGH~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 3RWDWR 7UXɝH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 0$5.86 /DELQ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 5LVRWWR ZLWK 3RUFLQL DQG *RUJRQ]ROD ZLWK &UXQFK\ 3DQFHWWD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ '5$*$ ', /295$1$ /RYUDQVND 'UDJD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 7LUDPLVX &UHDP ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ &UHDP RI /RYUDQ &KHUULHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %UHWRQ 6SRQJH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 52.2 2SDWLMD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ .YDUQHU 6KULPSV LQ 6DXFH RI &KHUU\ 7RPDWRHV DQG ,VWULDQ 0DOYDVLD ZLWK )ULHG 5RFNHW 6DODG ~ ~ ~ BEVANDA, 2SDWLMD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA ARISTON, 2SDWLMD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ )RLH *UDV ZLWK &DUDPHOL]HG :LOOLDP 3HDU LQ 6KHUU\ DQG 7K\PH %LJQp DQG 2UDQJH *HO ~ ~ ~ ~ ~ ~ 3/$9, 32'580 9RORVNR ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67$1&,-$ .29$ą,ă, 5XNDYDF ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ /DPE 5DJRXW ZLWK 6KHOOÀVK DQG $URPDWL]HG 3ROHQWD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ JIST, 9LåNRYR ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 02/2 /21*2 5LMHND ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %UHDGHG 0RQNÀVK RQ 6SLF\ 5LVRWWR ZLWK 6KULPSV DQG *ULOOHG .DOH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DOMINO, 'UDPDOM ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 7XQD 0DULQDWHG LQ %URZQ 6XJDU DQG 6DOW ZLWK +RQH\ %LWWHU 2UDQJH 2OLYH 2LO DQG 0HGLWHUUDQHDQ +HUEV 'UHVVLQJ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RIVICA, 1MLYLFH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MARINA, .UN ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 5RDVW .UN /DPE ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %HHI 7DJOLDWWD ZLWK $VSDUDJXV 3HVWR DQG %UXVFKHWWD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ *UDWLQDWHG 6KHHS &KHHVH~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

12 13 14 15 16 17 18 20 21 22 23 24 24 26 28 29 30 31 32 33 33 34 35 36 36 40 41 41 41 42 43 44 46 47 48 50 51 52 56 57 58 59 60 62 63 63 63

MARINA, 3XQDW ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 64 /DPE &URZQ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 65 ARTATORE, 0DOL /RÃ¥LQM ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 68 &UDE 6DODG ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 69 $QFLHQW 5ROO ZLWK $SSOHV $OPRQGV DQG +RQH\ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 69 =$ .$1781, 0DOL /RÃ¥LQM ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 70 &KLFNHQ 0HGDOOLRQV ZLWK 3DQFHWWD LQ )HQQHO 6DXFH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 71 9(/, Ã¦$/ 0$/, /2Ã¤,1- ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 72 Â´%RÃ¥NDULQÂµ DXWRFKWKRQRXV R[ &DUSDFFLR ZLWK &XUG DQG 6KHHS &KHHVH &XUHG LQ 2OLYH 2LO ~ ~ ~ ~ 73 &UHV +RPHPDGH 3DVWD Â´IXÃ§LÂµ LQ 6KHHS &KHHVH 6DXFH ZLWK 6KHHS 3URVFLXWWR Â´XGLÄ&#x201E;Âµ ~ ~ ~ ~ ~ ~ 73 BARBAT, %DUEDW QD 5DEX~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 74 $GULDWLF )DQWDV\ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 75 DALMATIA

%2Ã¤.,1$& 1RYDOMD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 78 Â´%RÃ¥NDULQÂµ %HHI ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 79 2 RIBARA, =DGDU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 80 )LVK )ULWWR ZLWK &UXQFK\ 9HJHWDEOHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 81 %586&+(77$ =DGDU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 82 0RQNÃ&#x20AC;VK ZLWK *UHHQ %HDQV DQG &KHUU\ 7RPDWRHV Â´%UXVFKHWWDÂµ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 82 FOÅ A, =DGDU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 84 0DULQDWHG 6FDPSL ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 85 1,.2 =DGDU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 86 7XQD 7DUWDU ZLWK $VSDUDJXV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 86 .$Ã¤7(/ =$'$5 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 88 2FWRSXV 7HPSXUD LQ .DODPDWD 2OLYH 6DXFH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 89 BOBA, 0XUWHU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 90 %25291,. 7LVQR ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 92 %HHI 6WHDN ZLWK 6HDVRQDO 9HJHWDEOHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 93 0$5,1$ .251$7, %LRJUDG QD PRUX ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 94 2FWRSXV Â´0LQHVWURQHÂµ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 95 .5.$ %(/9('(5( 6NUDGLQ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 96 %HHI 6WHDN LQ 3RUFLQL 6DXFH~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 97 9,1.2 .RQMHYUDWH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 98 /DPE 7ULSH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 99 3(/(*5,1, Ã¤LEHQLN ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 100 ZLATNA RIBICA, Ã¤LEHQLN %URGDULFD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 102 7XQH 7DUWDUH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 103 .$'(1$ 6SOLW ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 104 ZORA BILA, 6SOLW ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 106 *UHHQ %RXLOODEDLVVH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 107 ZRNO SOLI, 6SOLW ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 108 Â´%UXMHWÂµ Ã&#x20AC;VK VWHZ ZLWK 3ROHQWD Â´XPHNRÂµ VW\OH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 109 .$Ã¤7,/ 6/$1,&$ 2PLÃ¥ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 110 'DOPDWLDQ Â´3UÃ§ROLFDÂµ PHDW VOLFH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 111 .1(= 2PLÃ¥ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 112 $GULDWLF 2FWRSXV LQ 3RWDWR %DVNHWV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 113 *$5,)8/ +YDU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 114 'UXQNHQ /REVWHU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 115 .23$Ä&#x2026;,1$ 'RQML +XPDF ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 116 6WHDN Â´.RSDÄ&#x2020;LQDÂµ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 117 VILLA NERETVA, 0HWNRYLÄ&#x201E; ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 118 )LVK 6LPSKRQ\ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 119 5

.$3(7$129$ .8ă$ 0DOL 6WRQ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 6HD 5KDSVRG\ LQ 3DSHU %DJ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 3HDUO RI 0DORVWRQVNL %D\ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ &XS ZLWK 5RDVWHG $OPRQGV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 32572 52662 6NULYHQD /XND ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ )LVK )LOOHW LQ &RJQDF 6DXFH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67$5, .$3(7$1 2UHELĄ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ &KHI·V 7XQD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ./$5,6$ 'XEURYQLN ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 7XUERW LQ 3DSHU %DJ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 7UDGLWLRQDO $OPRQG DQG 6RXU 2UDQJH &DNH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 1$87,.$ 'XEURYQLN ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 7XQD )LOOHW~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 3$17$58/ 'XEURYQLN ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 4XLFKH ZLWK *RDW &KHHVH DQG 6XQGULHG 7RPDWRHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ *$/,-$ &DYWDW ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ´)XçLµ SDVWD ZLWK 6HD 8UFKLQV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

120 121 121 121 122 123 124 125 126 127 127 128 128 130 131 132 133

GORSKI KOTAR, LIKA, KARLOVAC AND SURROUNDINGS, MOSLAVINA

135

EVA, /RNYH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 9HQLVRQ 6DXWH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BITORAJ, )XçLQH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 'RH 0HGDOOLRQV LQ +HDWKHU ZLWK 0DVKHG 6TXDVK ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ )5$1.23$1 2JXOLQ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 6RXU &DEEDJH 5ROOV ZLWK 0XOWLFRORXU 3XUHH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ *5$',1$ -RVLSGRO ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 9HQLVRQ 3DWH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 0,5-$1$ 5$672.( 'RQML 1LNåLĄ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 5ROOHG 5RDVW 9HDO XQGHU %HOO LQ 3OXP 6DXFH ZLWK %DNHU·V 3RWDWRHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DJED, +UYDWVND .RVWDMQLFD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ *UDQGSD·V 3RFNHW ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ /29$ą., '20 08/-$9$ 9RMQLĄ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 'HHU 6WHDN LQ :LQH 6DXFH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ '3 'RQML =YHĆDM ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 7URXW )LOOHW ZLWK 7UDPLQHU :LQH 6DXFH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ /29$ą., 52* .DUORYDF ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ $URPDWLF 9HDO &XWOHW ZLWK <RXQJ 3RWDWRHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ æ*$1-(5 2]DOM ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ &2&.7$,/ 6LVDN ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %HHI 0XVFOH 6WHDPHG IRU +RXUV ZLWK 3RWDWR )RDP ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

136 136 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 156 157

ZAGREB AND SURROUNDING AREA

159

.$5/2 3OHåLYLFD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ &UHDP RI %HDU *DUOLF ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 5RHEXFN 0HDWEDOOV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MON AMI, 9HOLND *RULFD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 7XQD &DUSDFFLR ZLWK 7UXɝHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 6PRNHG 0XVVHOV ZLWK $OPRQGV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %ODFN &XWWOHÀVK 5LVRWWR ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZELEN DVOR, =DJUHE 6XVHGJUDG ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ´äXÀJDQHµ 6WHZHG 6TXLG ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BOBAN, =DJUHE ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ +RPHPDGH ´ELJROLµ 3DVWD ZLWK <RXQJ 6SLQDFK DQG 3HFRULQR ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ *ULOOHG (QWUHFRWH RI $JHG %HHI ZLWK $URPDWL]HG 3RWDWRHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ '8%5$9.,1 387 =DJUHE ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %ODFN 5LVRWWR ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

160 161 161 162 163 163 163 164 165 166 167 167 168 168

7(..$ =DJUHE~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MUZEJ, =DJUHE ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 7XQD 7DUWDUH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ NOEL, =DJUHE ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 327.29$ =DJUHE ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ :LOG %RDU )LOOHW LQ %ODFNEHUU\ :LQH DQG 'DUN &KRFRODWH ZLWK 6TXDVK &KHHVH DQG %DFRQ &URTXHWWHV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 62)5$ *5((1 *2/' =DJUHE ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67$5, 3817,-$5 =DJUHE ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %HHI ZLWK :KLSSHG )RDP ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 'HHU LQ %ODFN 6RXS ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VINODOL, =DJUHE ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %XFNZKHDW DQG 0LOOHW 6DODG ZLWK *RDW &KHHVH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ =,1)$1'(/Â·6 =DJUHEÂ· ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

170 172 172 174 176

=$*25-( 0(Ä&#x2018;,085-( 32'5$9,1$

9,//$ =(/(1-$. 9(17(. 5LVYLFD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ /RFDOO\ *URZQ 'XFN RQ 5RFNHW 6DODG %HG ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 9,//$ 0$*'$/(1$ .UDSLQVNH 7RSOLFH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 5RDVW 3RUN Â´3RUFRV &RFWRVÂµ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ACADEMIA, 0DULMD %LVWULFD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 6DOPRQ ZLWK %XWWHUQXW 6TXDVK DQG 0XVKURRPV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MAMICA, 3XÃ¥Ä&#x201E;LQH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 3DVWD ZLWK 'DQGHOLRQ DQG +D]HOQXW 3HVWR ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 0(Ä&#x2018;,0856., '925, /RSDWLQHF ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 3RUN 6LUORLQ :UDSSHG LQ 3LVWDFKLR ZLWK 6ZHHW 3RWDWR RQ &UHDP\ 3HDV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 0$/$ +,Ã¦$ 0DÄ&#x2020;NRYHF ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 0HÄ&#x2021;LPXUMH &ROG &XWV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %$52. Ä&#x2026;DNRYHF ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ =DQGHU LQ %DWWHU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TERBOTZ, Ã¤WULJRYD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BEDEM, 9DUDÃ§GLQ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 3$/$7,1 9DUDÃ§GLQ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 'XFN %UHDVW LQ 2UDQJH 6DXFH ZLWK 0DVKHG 6ZHHW 3RWDWR ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 32'5$96.$ ./(7 6WDULJUDG ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ &XWOHW IURP 9LQH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 204 206 207 208 209

SLAVONIA AND BARANJA

211

TERASA, 'DUXYDU ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Â´6YLÄ&#x2020;NRYDÂµ ZLWK %UHDG 'XPSOLQJV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VIÅ NJICA, 9LÃ¥QMLFD ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 5KXEDUE DQG 'ULHG )UXLW 6WUXGHO ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67831,Ä&#x2026;., '925, %URGVNL 6WXSQLN ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ &KLFNHQ Â´6WXSQLNÂµ 6W\OH ZLWK +RPHPDGH *QRFFKL ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ =/$71, /8* 'RQML (PRYFL ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 9LQH\DUG Ä&#x192;HYDS ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ $.$'(0,-$ *5$Ã¤(9,1( 9HQMH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ &KHHVH 'XPSOLQJV ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ *$/,-$ 26,-(. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ =DQGHU 2UO\ 6W\OH ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ .5Ä&#x2026;0$ .2' 58Ã¦( 2VLMHN ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ %$5$1-6.$ .8Ä&#x192;$ .DUDQDF ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ (9(5/$67,1* /,67 2) Â´5(67$85$17 &52$7,&$Âµ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ LIST OF ADVERTISERS ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

212 213 214 215 216 216 218 219 220 220 222 223 224 226 228 239

177 178 180 181 181 182 182 184

I n d e x o f Sy m b o ls bearer of the title â&#x20AC;&#x153;100 Leading Croatian Restaurantsâ&#x20AC;? for the year: restaurant address restaurant phone number restaurant telefax number restaurant web page restaurant e-mail address restaurant is air-conditioned WIFI available number of parking places for passenger cars number of moorings working hours winter working hours summer working hours 02.02.-10.03. non-working period of the year number of seats in the restaurant number of seats on the terrace card

acceptable cards

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

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Dear readers, The restaurants that present themselves in this book with their recipes and environment are the result of the selection which comprised 2,500 restaurants in Croatia. These restaurants were rated by visitors of Gastronaut web site and the caterers while the final list was established by Honourable Committee of the project. The doors and walls of these restaurants are adorned with the sign Restaurant Croatica 2017 while the QR code opens the on-line version of the book. The project “100 Leading Croatian Restaurants - Restaurant Croatica” was born 23 years ago. Club Gastronaut and website www.gastronaut.hr are its result. In the past year the “Gastronauts” socialized in Tisno, Murter, on Kornati and on the island of Pag, they organized educations and coorganized a lot of expert gastronomic and oenological events, including their media coverage. We hope the story about different regions in this book, told through their plates, will offer you, not only a pleasant gastronomic experience, but will also encourage you to get to know the regions in which the restaurants are located. Let me wish you a lot of unforgettable and tasty moments in 100 Leading Croatian Restaurants Restaurant Croatica.

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

Romanti c Medi t erranean ROVINJ ROVIGNO

ISTRIA|CROATIA 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. 24.06. - 01.07. 10.08. 11.08. 30.08. - 31.08. 05.10. - 12.10. 12.10. - 13.10.

Croatian Summer Salsa Festival St. Lawrence Night Grisia Rovinj`s Night On the paths of Rovinj delicacies Weekend Bike and Gourmet Tour

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

Istria and Kvarner Specialties based on ingredients from the sea and dishes prepared following old recipes with a strong presence of local aromatic herbs are the main features of this cuisine consisting of a number of gastronomic sub regions. Istrian prosciutto, Grobnik cheese, WUXàµ·H FKHHVH 0OMHNDUD /DWXV .DUOLÃ¼ WUXIÃ&#x20AC;HV VDOWHG VDUGLQHV PDULQDGHV FRG Â¿VK VSUHDG 0LOHQD VQDLOV ,VWULDQ SHVWR PDGH ZLWK EDFRQ DQG JDUOLF DQG VHDIRRG VDODG DUH MXVW VRPH RI WKH FROG VWDUWHUV WKDW PXVW EH tried. Warm appetizers usually include various risottos and pastas with seafood, minHVWURQH ZLWK FRUQ IURP WKH FRE Â³ERELÃ¼LÂ´ Â³MRWDÂ´ WUDGLWLRQDO GLVK PDGH ZLWK GULHG EHDQV DQG VRXU FDEEDJH RU IULWWDWD ZLWK WUXàµ·HV URFNHW VDODG RU ZLOG DVSDUDJXV )UHVK VHD Â¿VK .YDUQHU VFDPSL SUHSDUHG LQ many ways and mussels from Limski kanal are some of the specialties that attract tourists from Italy during the weekends. Specialties in Istria hinterland and Kvarner islands include smoked pork sirloin and VDXVDJHV ZLWK VRXU FDEEDJH Â³IXÃ¥LÂ´ SDVWD Â³Ã£XUOLFHÂ´ KRPHPDGH SDVWD DQG JQRFchi with venison stew, hare made in the pot and lamb prepared under the iron cover Â³SHNDÂ´ /DPE IURP WKH LVODQG LV SDUWLFXlarly praised because the animals graze in perfect ecological circumstances. For desVHUW WKHUH DUH Â³NURÃ£WXOHÂ´ DQG Â³IULWXOHÂ´ ERWK SUHSDUHG ZLWK GLàµµHUHQW W\SHV RI GRXJK DQG IULHG LQ GHHS RLO GULHG Â¿JV DQG FKHVWQXW FDNHV &KHVWQXWV IURP /RYUDQ Â³PDUXQLÂ´ ZLOG DVSDUDJXV DQG WUXàµ·HV IURP 0RWRYXQ IRUHVW .DUOLÃ¼ WUXàµ·HV DUH WKH LQJUHGLHQWV WR which special gastro days are dedicated in their season. During the gastronomic events .UN IRRG IHVW Â± 7DVWHV RI 6SULQJ $SULO DQG 0D\ DQG 7DVWHV RI $XWXPQ 2FWREHU \RX FDQ HQMR\ WKH EHVW WUDGLWLRQDO DQG VHDVRQDO dishes in about 20 restaurants of the island of Krk. Local salads include lambâ&#x20AC;&#x2122;s lettuce, URFNHW VDODG DQG UDGLFFKLR )UHVK PDUMRUDP basil, sage, lemon balm, thyme, rosemary and laurel are added to the dishes. Fish is always accompanied by olive oil originated usually from Istria or the island of Krk. For aperitif, we recommend sparkling wine Cattunar made of malvasia and 0RPMDQ PRVFDWR IROORZLQJ WKH FKDUPDW method, sparkling wine 1288 of Winery

3DYORPLU RU WUDGLWLRQDO ,VWULDQ EUDQG\ Â³ELVNDÂ´ 5RVVL 'LVKHV SUHSDUHG ZLWK ZKLWH Â¿VK DQG ZKLWH PHDWV DUH XVXDOO\ DFFRPSDQLHG E\ 0DOYDVLD 'HJUDVVL 'DPMDQLÃ¼ 'HNOLÃ¼ &DWWXQDU 6LURWLÃ¼ 0DWLÃ¼ 0DULMDQ $UPDQ 5DYDOLFR 5RVVL 0DOYDVLD 5HVHUYH matured in wood in Winery Visintin, 6DXYLJQRQ /HJRYLQD 9UEQLN Ã¤ODKWLQD HVSHFLDOO\ ZLWK ODPE 3= *RVSRMD 3DYORPLU &KDUGRQQD\ 'HJUDVVL /HJRYLQD 3DYORPLU 5DYDOLFR DQG ,VWULDQ URVp 5XÃ¥D &DWWXQDU :LWK GDUN PHDWV DQG RLO\ Â¿VK WKH PRVW SRSXODU DUH 7HUDQ 7HUUH 5RVVH Â± 'HJUDVVL &RVORYLFK 6LURWLÃ¼ 5RVVL 0DULMDQ $UPDQ &DWWXQDU %RUJRQD 'DPMDQLÃ¼ 5HIRVFR 'HJUDVVL 0HUORW &DWWXQDU 'DPMDQLÃ¼ 5DYDOLFR &DEHUQHW )UDQF /HJRYLQD )UDQF $UPDQ DQG &DEHUQHW 6DXYLJQRQ 9LVLQWLQ &DWWXQDU 'HJUDVVL 0DULMDQ $UPDQ 5DYDOLFR 3DYORPLU 'HVVHUWV DUH DFFRPSDQLHG E\ 'ROFH QRWD /HJRYLQD and Dolcceto. Good digestives are some of Darna liqueurs which were awarded some world awards or D-faktor fruity schnapps. Exclusive restaurants with top quality RàµµHU DUH 0LODQ Â¿VK LQ 3XOD 6DQ 5RFFR LQ %UWRQLJOD =LJDQWH LQ /LYDGH WUXàµ·HV %HYDQGD Â¿VK LQ 2SDWLMD DQG 3ODYL SRGUXP Â¿VK FUHDWLYH FRRNLQJ LQ 9RORVNR 7RS FUHDWLYH VSHFLDOWLHV DUH DOVR RàµµHUHG LQ UHVWDXUDQW 3HUJROD LQ =DPEUDWLMD %RGXOND LQ Ã¢LÃ£DQ 6Y 1LNROD LQ 3RUHÃ¾ 'UDJD GL /RYUDQD in Lovranska Draga and Villa Ariston in 2SDWLMD /RFDO LQJUHGLHQWV XVHG LQ D FUHative way are an inspiration in restaurant 0HQHJKHWWL LQ %DOH 6WDQFLMD .RYDÃ¾LÃ¼L LQ 5XNDYDF 'UHDP LQ 5RYLQM 1DGD LQ 9UEQLN DQG 0DULQD LQ .UN 0RVWO\ Â¿VK VSHFLDOWLHV DUH DW KRPH LQ %DGL LQ /RYUHÃ¾LFD *LDQQLQR DQG 3XQWXOLQD LQ 5RYLQM 7URÃ£W LQ 9UVDU -RKQVRQ LQ 0RÃ£Ã¼HQLÃ¾ND 'UDJD 0ROR /RQJR LQ 5LMHND 5LYLFD LQ 1MLYLFH 'RPLQR LQ 'UDPDOM 6DQWD /XFLD LQ &UHV DQG %DUEDW LQ %DUEDW RQ WKH LVODQG RI 5DE 9HOL Ã¥DO DQG =D NDQWXQL LQ 0DOL /RÃ£LQM +RPHOLNH DPELHQFH DQG ORFDO VSHFLDOWLHV DUH RàµµHUHG LQ 9RGQMDQND LQ 9RGQMDQ 5RNR LQ 2SDWLMD 7UVDWLFD LQ 5LMHND DQG $UWDWRUH LQ 0DOL /RÃ£LQM -LVW LQ 9LÃ£NRYR DQG 'LDQD LQ 0DOL /RÃ£LQM DUH ZHOO NQRZQ IRU WKHLU VWHDNV DQG IRUHVW VSHFLDOWLHV DUH VHUYHG LQ %LWRUDM LQ )XÃ¥LQH 11

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96, 04, 06, 10, 11, 12, 13, 14, 15, 5 16, 6, 17

Badi d Umaška 12, 524770 Lo Lovr v eččic vr icaa www.restaurant--ba badi d .ccom di info@restaurant-bbaddi.i.co c m 052756293 052742458 ,

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Half-way between Umag and Novigrad there is a small fishing village of Lovrečica. In a beautiful landscape you will find Restaurant Badi, for years preserving its place among 100 best Croatian restaurants with its quality and professionalism, winning domestic and foreign awards on its way. Since it was founded in 1986, the restaurant has been run by family Badurina-Badi.

This spirit with continuous efforts to improve the service and the offer have attracted guests from Croatia, Italy, Austria, Slovenia… The entrance to the restaurant, the interior design, atmosphere, service, everything is inconspicuous and discreet. The staff welcomes you with a smile. In January 2017 restaurant Badi became member of prestigious association Jeunes Restaurateurs (JRE). The rich offering consists of fish specialties, particularly raw fish dishes, shell fish and

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

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

Kozzice i buča

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

Roast pumpkin for 15 minutes at 185°C. Remove the skin and seeds and blend until creamy. Season shrimps with salt, pepper and oil and roll them with spring onion in filo pastry. Bake at 190 °C for 4 to 5 minutes. Serve and add spicy cream made of homemade tomato sauce and chilli.

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Pergola l Sunčana 2, 524755 Za Zamb mbra bra ratittiija j www.pergola.com m.hr .hhr fabricioveznaver@ @gm gmai ail. i .com ccoom 052759685 052759685 ,

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25,

25 18-23

In a small village of Zambratija, on the road leading from Umag to Savudrija, you will find restaurant Pergola. Its cuisine is based on tradition and since 1996 it has maintained its family tradition. The owner and chef Fabricio Vežnaver is inspired by old recipes of homemade dishes and he tackles them in an original way, adding a special touch to traditional tastes and aromas. He thinks of cooking as art: “We eat with all our senses. The plate is the chef ’s canvas”. 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 freshly caught fish and other dishes, such as those with asparagus, truffles, crab, cuttlefish and Istrian ox or donkey. Restaurant Pergola has been awarded many prizes, it has been recommended by Michelin guide and in 2015 it became member of the prestigious chefs’ association JRE (jeunes restaurateurs).

Moorski cvijet

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

Peel apples and cook them briefly with lemon juice to avoid oxidation. Clean shrimps, blend them and season with salt and olive oil. Spread shrimps thinly on baking paper and bake for 6 minutes at 140Â°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 f in the oven for 5 minutes at 200Â°C (without ventilation) until the cheese melts and blends with other ingredients and becomes golden.

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.

Mulino l Škrile 75a, 524600 Buje uujje www.mulino.hr/hhr/re r//rest reesttaura auuraant nt// recepcija@mulinoo. o.hr o.hr hr 052725300 052725333 ,

150,

150 50,

07 - 01

Luxury Casino Hotel Mulino has been designed for guests expecting top service. It is located on the western side of the beautiful Istrian peninsula, near Slovenian and Italian border, on a hill above Piran bay. It is surrounded by a natural park, olive groves, vineyards, orchards and ancient Istrian villages. Mild Mediterranean climate, quiet and peaceful surroundings, top quality service, lavish interior and intimate atmosphere have made Casino Hotel Mulino a special and unique destination for a perfect getaway, rest and entertainment for those willing to spend their free time in great style. In the ambience in which traditional and

contemporary meet, with silver and crystal shimmering, skilled chefs of the hotel and restaurant Mulino try to do their best with selected ingredients, joining all aromas in a seducing entity, making sure the dishes they serve stay long and pleasantly in their guests’ memory. The menu offers a combination of Mediterranean tradition and Istrian delicacies, one of which is the magnificent truffle. All dishes are accompanied by top quality international wines of the Istrian wine region. On the other hand, hall “Tropicana”, as an extension to the restaurant, is ideal for special moments, birthdays or anniversaries, offering a splendid view of Sešovlje salt mills (nature park and historic monument).

Jakobbove kapice „Mulino“

Scallops “Mulino” For 2 persons: 6 scallops, 6 Kvarner scampi, Istrian virgin olive oil, fresh Istrian truffle

Remove the scallops from their shells, rinse to remove sand and place in a pan. Put a Kvarner scampi on each scallop. Drizzle with olive oil. Roast them for 6 to 7 minutes in the oven, heated at 180°C. Before serving, enrich the scallops with shreds of fresh Istrian truffle.

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Trošt š Obala Maršala Tititia 1aa, 52 5 44550 Vrrsa sarr www.restoran-tro troos ostt..hrr info@restoran-troostt.hhr 052445197 052441107 ,

160,

20000

10-24

Restaurant Trošt is situated in Marina Vrsar. You can enjoy a splendid view of the sea and the town of Vrsar from the restaurant. The owners, family Trošt, have worked in hospitality industry for two decades and after renting restaurants Vrsaranka and Marina, since 2001 they have had their own restaurant Trošt, also known as Ilvo.

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

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San Ro Srednja ulica 2, 52 5247 5247 4744 Br Brto tooni n gl glaa www.san-rocco.h cco.hhr info@san-rocco.hrr 052725000 052725026 ,

20,

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In Brtonigla, a little village on a picturesque hill in Istria, within hotel San Rocco there is an elegant restaurant which is a former cellar in which family wines “malvazija” and Istrian “teran” were produced. The gastronomically rich offering is mainly based on typical seasonal specialties such as fish, truffles, mushrooms, prosciutto and other typical Istrian produce accompanied with a vast selection of regional and international wines. Efforts invested in quality service and offer has been awarded with numerous high awards and the restaurant has been listed in important national and international oenologicalgastronomic guides. It is a member of Jeunes Restaurateurs d’Europe (JRF) which promo-

tes respect for tradition, creativity and innovation of young chefs under the motto talent & passion. The restaurant has been listed in important national and international oenologicalgastronomic guides such as Veronelli, Gault Millau, Wo isst Österreich and awarded many awards. It has also been listed in Le Guide de l’Espresso, A tavola con i Nordest, Magnar Ben, Restaurant Croatica and for years it has been among the best Istrian restaurants. Although it is situated in the very center of Brtonigla, hotel-restaurant is surrounded by a large park and olive grove. Guests can enjoy peace and quiet, read a book in the shades or just have a nap in the rhythm of sounds of pristine nature. Year after year the restaurant’s offer has improved. Besides an extensive wine

list, the restaurant offers olive oil from their own production and wine vinegar matured in oak barrels for 20 years. Guests can use the wellness corner with outside and shaded pools, hydro massage and

various beauty treatments. Istria has become a favourite cycling destination with Hotel San Rocco as an ideal spot for cyclists who can take advantage of bicycles offered by the hotel. Boutique-bike hotel San Rocco provides keeping, washing and repair of bicycles.

Mariniranii M arinirannii ffilet ilet švoje s majonezom m od vlascaa

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

Fillet the fish and remove the skin. Season with salt, place fillets in lemon juice and refrigerate for 6 hours. Flounder has more compact meat than other fish and needs to be marinated longer. Take the fillets out and dry them with a kitchen towel. They will be tough and rubbery, so put them in olive oil with herbs for 24 hours to make them tender. The fish will remain fresh for several days. Briefly boil samphire. For mayonnaise blend milk and chives in a tall glass, add some salt and start adding oil, slowly, until you use it all. Put a spoonful of mayonnaise on a plate, take the fillets out of oil, wipe them and place on mayonnaise and finish with boiled samphire.

Spinna Obala Marš Maršala Tititta 15 15, 52 5244 4400 Po Pore reč re www.valamar.co mar.com m/h /hr/ hr/ r/ppore pore po r c/ c/re rest re stau st a rannt-s nt-sspi pinnaker nnn spinnaker@valam mar.ccom m 052400804 052431351 ,

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In the vicinity of the old part of the city of Poreč, within Valamar Riviera Hotel, there is the a la carte restaurant Spinnaker. The elegantly appointed restaurant offers specialities which reflect the combination of modern cuisine and traditional tastes, prepared by chefs Goran Hrastovčak and Ivan Ergović with their teams, using daily fresh seafood from the Adriatic Sea and produce from nearby farms and forests. The restaurant is also proud of its cakes. The specialities are accompanied by over 120 labels of local and international wines,

champagnes and sparkling wines. The wine list is signed by renowned sommelier Sandi Paris. Spinnaker Gourmet Stage, a series of special gourmet dinners take place during the year in the restaurant, which is on top of Tripadvisor’s list of Poreč restaurants. According to Gault Millau guide, it holds two hats and it is also recommended by guides Venezia a tavola and Istra Gourmet. In 2018 it received a special recognition by Tourist Board of Istria for Istrian restaurant with the highest growth in comparison with the previous year. Constantly trying to improve the quality and satisfy guests, topquality chefs from entire Croatia participate in these tasting dinners.

Kamenice s kremom od jabbuke, list kamenice, morske alge, vakumirani krastavaac

Oysters with Apple Cream, Oyster Leaf, Sea Algae, Vacuumed Cucumber For 4 persons: 4 oysters “David Herve”, 200 g apples Granny Smith, 3 g xantan, 20 g cucumber, 4 oyster leaf, 20 g sea algae, olive oil, lemon, sugar, salt, pepper

For this dish we need top- quality oysters, such as the French “David Herve”. Besides its quality, it has a rich taste full of sweetness, saltiness with nuances of vegetables and hazelnuts so that it does not need a lot of seasoning, just a drop of lemon juice. This mussel is called the queen of oysters, it is grown in the sea for up to three years and after that it is clarified in 1 square meter per stone so that it continues to grow in an exclusive area rich with nutrients. This mussel can live much longer after harvested than other mussels. Procedure: Peel cucumbers, remove the central part because you only need the external part, cut with sapicone, put in vacuum bag, vacuum, open the bag and repeat two more times. Threetime vacuuming assures intensive green colour and special taste of cucumber. For apple cream you need a washed apple. Halve it and remove pits. Place it on baking paper and bake at 180°C for 20 minutes until tender. Preserve the meat and blend it. Add a few drops of lemon juice, a tbsp of water, a little sugar, continue to blend and finally add xantan, blend until smooth. Serving: First, put blanched algae on the plate, lay the opened oyster on algae. Squeeze a few drops of apple gel to the oyster, oyster leaf, vacuumed cucumber and a few drops of quality olive oil.

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Sv. Niko Obala Maršala aršala Tit Titta 2233, 52244 4400 Po P reeč www.svnikola.coom info@svnikola.com kola com m 052423018 ,

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

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

Confit od hobotnice hobotniice na rižotu rižot s rikulom i mladim lukom Octopus Confit on Risotto with Rocket Salad and Spring Onion 60 g arborio rice, 50 g butter, 1 dl white wine, 5 dl vegetable stock, 400 g rocket salad, 2 bunches spring onion, 1 octopus tentacle, 1 dl olive oil

Fry rice in butter. Add wine. When wine evaporates, add stock and cook rice al dente. Make pesto with rocket salad and onion, add it to risotto and season. Boil octopus tentacle in vacuum for 12 hours at 82°C. Cokk it briefly in butter with Mediterranean herbs and serve on prepared risotto. 24

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Dream Joakimaa Rakovcaa 18, 8, 5222100 Rov o in injj www.dream.hr dream@dream.hr dream hrr 052830613, 3, 091579992 92399 ,

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Restaurant & Residence Dream is located just a few steps from the waterfront in a vivid and busy tourist area of historic centre of old town Rovinj. It is situated in a 19th century building completely renovated by the owners, Amir Kadunić, MSc in Civil Engineering and Darija Kadunić, MA. They particularly paid attention to the autochthonous elements of old Istrian way of construction. After completing the construction work, in the final architectural part, only the original natural materials were used, such as old tiles covering all the floors. All doors and windows were built according to the designs

of old Rovinj buildings and were made of larch wood as a traditional material. Windows and doors are framed in stone. A lot of old stone walls were also restored together with drain pipes and the ancient Istrian fireplace. There is Residence Dream on the upper floors. The owners offer 4-star rooms in which the guests can enjoy the quality authentic decoration with all the most modern amenities. This extremely demanding project required not only substantial financial support, patience and knowledge but also love for preservation of heritage and its revival. Therefore the motto of restaurant Dream and its very name

are part of J. B. Shaw’s quote: “You DREAM things and say WHY, but I DREAM things that never WERE and say WHY NOT”. Restaurant Dream consists of two interconnected halls and a winter lounge with open fireplace. There is also a summer terrace. The interior of Dream is a mix of quality authentic architectural arrangement combined with modern elements. Particular in details, it includes valuable antiquities, tiffany lamps, paintings of academic painters, old photographs, floor mosaics, thonet chairs and the valuable object form the museum of modern art. In accordance with this, in Dream you

will feel the spirit of old times but also the bustle of the city life. In the peace and quiet of the authentic atmosphere, where the old meets the new, you will be able to taste traditional Istrian but also modern specialities. Restaurant Dream prefers Mediterranean culinary heritage and since it has for more than a decade been open all year round, its offer is enriched with promotional and seasonal menus. Bread and pasta are homemade. Particular attention is paid to the atmosphere with selection of music background in accordance with world trends.

Gusta riblj iblja juha od grdobbiine

Domaće tagliatelle g telle s kvarnerskim škampima i kozicama

Rižoto sa škampima p i buz buzetskim crnim tartufom

Fileti brancina na kremi od rukole ruk uz složenac od krumpira

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Ä&#x192;

Gianni Agust Agusta Ferrija 388, 52 5221 2100 Rooviinjj 21 giannino.incroati no.incroatiia. a innffoo giannino@gmail.cco com com 052813402, 402 09842 09842001004 052815975 975 ,

70,

10 - 15 15, 15.01. - 300.03 0.03 0. 0 .

Restaurant Giannino is situated in Rovinj and with its rustic elegance it perfectly fits in the image of this magic city. It was opened in 1982. It has been in possession of family Pelizzer and is now run by Nereo Pelizzer. The initial idea was to call it Labyrinth since it reminds of a complicated cave in which Ariadneâ&#x20AC;&#x2122;s thread could be found. It is a fish restaurant without a permanent

menu because the offer depends on the daily catch of local fishermen. Three Rovinj fishermen are assigned to catch fish just for Giannino. This catch goes from lobster and gilt-headed bream to sea bass and sole. The staff will offer you an aperitif made with sparkling wine and fruit. Among about 80 wine labels there are some relic Italian and local wines.

Filet orade s povrÄ&#x2021;em

Gilt-head Bream with Vegetables Bream, fresh zucchini, fresh pepper, cherry tomatoes, carrot, parsley, garlic, Swiss chard, cooking cream, olive oil, pepper, salt

Grill fresh vegetables and fish fillets. Add salt and pepper. Cook sauce made with Swiss chard, add parsley, garlic, olive oil, cooking cream, salt and pepper. Cook briefly. Put vegetables on a plate, then add fish and pour Swiss chard sauce over.

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Vodnja Istarska rska 22b, 5222155 Vod odnj njan jaann www.gastronautt.hr ivana.celija@gma a celija@gmaiil.l.co l.co com com 052511435 435 ,

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Restaurant Vodnjanka resembles a theatre café or scenography for a theatre performance, or maybe a museum saving the Vodnjan antiquities from oblivion. It is also the exhibition space for local artists. In any case, the owner Svjetlana Celija shares her creativity with her guests and happily watches their reactions often resulting in new ideas. This family-run restaurant-lounge has developed into a cult point of Istrian and Vodnjan gastronomy. “This year, we celebrate the 40th anniversary of our restaurant. Apart from the guests who have

welcomed my work all this year, there is my family, husband Bruno, Andrej and Ivan. There was also my mother, my mother-in-law, now my sister, my sister-in-law, and my team. We thank all those who have been loyal to us, coming, and rewarding us...“, says the owner. 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 delicacies. The restaurant with the same name and true Istrian cuisine was opened in

Gundulićeva Street. “All carefully selected ingredients that are on the plate have come directly from gardens, meadows or fields around Vodnjan. It is our image: rec-

ipes from old trunks which we enriched by a pinch of aromatic herbs, lavender flowers… and freshness of modern culinary trends. Your satisfaction will be our true and most precious award”, says the owner Svjetlana Celija.

Torta od terana i čokolade

Teran Wine and Chocolate Cake 6 eggs, 250 g chocolate, 1 dl teran wine, 2 dl olive oil, 200 g butter, 100 g sugar, 1 tsp cinnamon, 250 g regular flour

Mix egg yolks with sugar and add olive oil. Melt chocolate and butter, add wine. Pour chocolate to the yolk mixture. Beat egg whites and add it with flour and cinnamon to the chocolate mixture. Bake at 170 °C for 35 minutes. Pour chocolate ganache over the cake. 31

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Bodulk d lk Fra Franje Mošnja 3bb, b, 5211000 Šišan išan a www.velanera.hr ww.velanera.hrr velanera@velanerra.hr 052300621 300621 052300629 300629 ,

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The beginning of the 30-yearlong story of Duško Černjul and his family was in Šišan, in today legendary restaurant Bodulka. Although the Černjul family has moved their restaurant, changed their name and led a few successful gastronomic oases at prestigious locations, something has always pulled them back like a hidden treasure. They returned to Šišan, this time with the unusual hotel Velanera, its 12 specially designed rooms, swimming pool, whirlpool, spice garden, private wine cellar and restau-

rant Bodulka. The guests may expect first class Mediterranean and world cuisine with a touch of Istria. In winter this is the place full of candlelit golden nuances and open fireplace and in summer there is the terrace under the vault, near the pool and the olive grove. One of the pioneers of slow food movement and wine revolution in gastronomy, family Černjul built a small corner for world globetrotters and gastronomic aficionadas. “Everything else, the impalpable-makes this restaurant a place for real life lovers. Therefore… Have a nice stay and bon appetite”, say the hosts.

Pečene šljuke u panceti Roast Quail in Pancetta quails, pancetta, chopped herbs, salt, white wine, olives, onion, seasonal vegetables

Season quails on the inside and outside with herbs and oil. Wrap them in pancetta and tie with kitchen string. Fry them briefly in a pan. In the meantime, simmer vegetables with olives adding wine diluted with water. Add quails and complete cooking in the oven.

Kokot na brudetu i mirišljavoj paleenti Flying Fish “Brodetto” on Aromatic Polenta 300 g flying fish, onion, garlic, white wine, polenta, herbs, salt, pepper, olive oil

Fillet the fish. Prepare “brodetto” with bones and head. Fry onion in olive oil, add garlic and some water. After a few minutes add white wine, salt and pepper. Simmer and sieve. Place fish fillets in this liquid and cook for 5- 6 minutes (until they turn white). Boil polenta with aromatic herbs and cool in a round shape. Place fish fillets on polenta and pour the sauce over them. Decorate with spring onions.

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Ä&#x192;

Zigante LLivade 7, 52427 Livad ivvaadde www.restaurantzziggan ante.com info@livadetartuffi.i co com 052664302 52664302 052664303 2664303 ,

, 112 - 22,

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64, 4,

12 - 23, 08 08.001. 1 - 15. 5.03 03.

Restaurant Zigante is situated in the heart of Istria, in the village of Livade, not far from Motovun forest between Motovun and Oprtalj. Old course of the river Mirna flows through Livade. Once upon a time, local railway Parenzana also passed through the village. This typical Istrian village attracts domestic and foreign tourists with its peace and abundance of natural beauties and, of course, the fact that one of the oldest truffle habitats in the world is in the neighbouring forest. It was in 1999 near Livade, more precisely, in Motovun forest that Mr. Giancarlo Zigante with his dog Diana came across the largest

white truffle, a specimen of the famous species Tuber Magnatum Pico, of 1.31 kg and which entered the Guinness Book of Records as the largest in the world! This event placed Livade on the map of the world as the centre of this extremely appreciated underground mushroom. Today truffle is an irreplaceable part of world gastronomy. The best restaurants in the world rely on its simplicity, attractiveness and seducing power when creating their menus. Restaurant Zigante, as the first Croatian restaurant specialized on dishes made with Istrian truffle, offers to its guests a carefully designed menu based on fresh truffles during the whole year. The restaurant boasts about its extremely rich wine offer counting a lot of

domestic and foreign wines. Restaurant staff, cooks and sommeliers have received many international acknowledgements for their work. Besides undoubtedly unique menus, the restaurant also organizes business lunches, dinners, tastings… but also truffle hunting. In the building that is the extension of the restaurant, in the renovated Istrian stone house, there are three comfortable, contemporary appointed 4* rooms for those who appre-

ciate relaxing in the peace and quiet of a typical Istrian rural village. “Our guests come from all over the world, but they all share one characteristic: they are gastronomy lovers. Hereby we invite you to visit us, relax in the middle of picturesque Istria and check the seduction of top specialities in restaurant Zigante” - say the hosts.

Krumpir/tartuf

Potato/Truffle For 4 persons: 500 g potatoes, 1 clove garlic, 1 onion, 100 g cream, 200 g milk, 100 g truffle butter, 40 g truffle, 2 g xanthan, 5 dl veal consommé, 100 g breadcrumbs, rosemary, thyme, 1 dl olive oil, salt, pepper

Peel and halve the potatoes. Use a special tool to make rolls. Boil them in consommé over low heat. Serve part of potatoes with consommé, roll the other part in breadcrumbs and bake in the oven at 180° C for 5 minutes. Use the remaining potatoes to prepare roast potato cream and foam. Cream: Dice potato, season, add garlic and herbs and roast. When done, blend adding cream and milk until creamy. Foam: Boil potatoes in milk and truffle butter. Use the stick mixer to make foam. To serve, first put the potato cream on the plate, then two potato rolls from consommé and two from the oven. Pour foam over the rolls and grate fresh truffle over the dish.

Markus k Ripenda - Breg 36, 5222 2200 Laabin www markus hr www.markus.hr roberto.knapic@ggmai ail.co com m 0996895390 052856903 ,

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80, 0,

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Restaurant Markus is located on a hill overlooking the vineyards, just 2 km away from the old city of Labin and 5 km from Rabac, a fisherman’s village on the coast. The restaurant offers wine and spirits from their own production, with traditional local dishes, such as home- cured prosciutto, sheep cheese, bread under the iron bell, homemade pasta “fuži”, “krafi” and other Istrian delicacies. Besides Istrian and Mediterranean cuisine with fresh fish, on the menu there are also juicy steaks with various sauces, e.g. with Istrian truffles.

In Markus you can dine romantically by the open fireplace in the old tavern, dance at a celebration organized in the main hall or enjoy a family lunch on a spacious terrace, in the shade of tall trees, surrounded by greenery and flowers. The restaurant is suitable for larger eventsweddings, christenings, business dinners and other, with live music at request. The restaurant provides catering, as well. There is access for disabled persons, playground for children, large parking for all types of vehicles. Well- behaved pets are welcome. There is a possibility of lodging throughout the year.

Rižoto od vrganja i gorgonzole s hrskavom pancetom Risotto with Porcini and Gorgonzola with Crunchy Pancetta For 4 persons: 1 onion, 400 g arborio rice, 1 l beef stock, 0.2 dl water, 100 g butter, 100 g pancetta, 100 g gorgonzola, olive oil and vegetable oil

Put oil (half olive, half vegetable) in a pan and add chopped onion. When it begins to turn brownish, add rice. When it starts to stick to the bottom, add wine and let it evaporate. Then add stock and cook carefully making sure the rice does not overcook (15- 18 minutes, according to the instructions on the packaging). Add porcini mushrooms previously sliced or cut into 1 cm pieces (you can use other forest mushrooms). Fry two rashers of pancetta until crunchy and leave fat in the pan. When all liquid is absorbed by rice, check whether the risotto needs more seasoning. Turn the heat off, add a few chunks of gorgonzola, a knob of butter and fat from pancetta. Stir quickly to cream the risotto. Serve in a deep plate with pancetta rashers on the top. 36

DARNA d.o.o. BraÄ&#x2021;e Pesel 10/a, 52210 Rovinj | Tel: 385-52-813-228 E-mail: darna@pu.t-com.hr | Web: www.darna.hr

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Draga Lovranska Draga agaa 1, 51415 Lovr vran ansk skaa Dr Draaga www dragadilov www.dragadilovrana.hr info@dragadilovraana na.hhr 051294166 051291826 ,

12,

50, 0,

uto-ned: 12 - 22, 2,,

200 13 - 23 2 , 311.001. - 20. 0.02 02.. 02

Restaurant-hotel Draga di Lovrana is located 7.5 km above a typical small town on the seaside of Lovran, in Lovranska Draga, at the altitude of 400 m. The view from Draga is breathtaking since it encompasses the city of Rijeka, islands Cres and Krk and mountain Učka with its peak. The revival of Draga di Lovrana happened in 2005 when it was reopened after a complete reconstruction, following the original layout. The owners, Sanja and Christian Nikolac brought life to the restaurant-hotel. The exte-

rior reflects the rich history and royal past because emperor Franz Joseph enjoyed the benefits of Draga di Lovrana in far 1910. In the restaurant Draga di Lovrana you may enjoy tasty products of the green-blue world that surrounds the restaurant. The gentleness of the sea, wilderness of the forest and clean air from mountain Učka - this is all here, in the magical gastronomic performance which was awarded with the first Michelin star in Kvarner. The restaurant menu has both fish and meat specialities typical for this area. The mission of its cuisine is to preserve the original taste of each dish, i.e. to insist on natural and authentic dishes, with a touch of modern culinary technique of the young chef Deni Srdoč. There is also a rich offer of white and red wines, dessert wines, sparkling wines and champagnes. The hotel offers accommodation in 8 double rooms, one senior suite and two junior suites. The guests may relax in the outdoor pool.

Tiramisu krema Tiramisu Cream 160 g egg whites, 250 g powdered sugar, 160 g egg yolks, 250 g white granulated sugar, 500 g mascarpone cheese, 500 g whipping cream, 8 g gelatine, Amaretto di Saronno, salt

Soak gelatine in cold water. Prepare three bowls. Put egg whites and powdered sugar in the first bowl, egg yolks and granulated sugar in the second and whipping cream in the third. Heat water in two pans and start heating egg whites and egg yolks until they reach 65° C, to pasteurize them. Whip cream at low speed to achieve fluffiness and stiffness. When whites and yolks are slightly cooled mix them until they are stiff. Slowly add egg whites to the yolks until the cream is smooth. Finally add whipped cream and mascarpone mixed with amaretto and a pinch of salt. Add slightly heated gelatine.

B eton biskvit Bre

Krema od lovranskih trešnja Cream of Lovran Cherries Put pitted cherries in a bowl with vanilla pod, star anise and sugar and cover the bowl with cling foil. Refrigerate for 24 hours. After 24 hours, cook the cherries at medium heat for 2- 3 hours until the liquid evaporates and then blend to cream. Season to your preference.

Breton Sponge 160 g egg yolks, 320 g sugar, 320 g butter, 450 g regular flour, 15 g baking powder, pinch of salt

Mix egg yolks and sugar to a thick cream. Gradually add salt and soft butter, cut in chunks. When unified, slowly add sieved flour and baking powder. Pour the mixture to a baking sheet keeping in mind that the cake will rise to double thickness. Bake at 185° C for 10 minutes or until golden brown. 41

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Roko MarĹĄala Tita 116 116,, 51144100 Opa patija jaa www.roko-opatijjaa..co c m restaurantroko oppat restaurantroko.op atijja@gm a@ @gm g ai a l.l.co com m 051712816 ,

, 11 - 24,

50,,

12 11 - 02

In the main Opatija street, at the location of one of the first restaurants in Opatija from 1921, where tourist agencies Atlas and Kompas used to have their offices, today there is a place known for good food in Kvarner area. Renowned restaurateur Stjepan Dunatov, after a brilliant culinary career, first opened a pizzeria-spaghetteria Roko and then, three years ago, expanded

it to restaurant Roko and Veloce by Roko. Due to its position and expectations, the restaurant became more than just another classic tourist restaurant and gained trust of its guests. The gastronomic offer is based on meat and fish specialties, homemade pasta, seasonal specialties and top-quality desserts. Guests can also enjoy grilled specialities prepared in front of them..

Kvarnerske kozicce u umakku od cherry raajččicaa i isttarske malvazije s prženom ruukolom

Kvarner Shrimps in Sauce of Cherry Tomatoes and Istrian Malvasia with Fried Rocket Salad 700 g Kvarner shrimps, 1 dl olive oil, 2 dl tomato sauce, 1 dl fish stock, 1 dl Istrian malvasia wine, 2 cloves of garlic, pinch salt and pepper, homemade tagliatelle, 50 g fresh rocket salad

Briefly fry garlic in olive oil. Add tomato sauce, fish stock and wine, let simmer for a few minutes. Add shrimps- shelled and briefly fried in olive oil. Cook shrimps in the sauce for 3 minutes and add precooked pasta. Serve and decorate with fried rocket salad.

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Bevand d Zert 8, 51410 410 Oppatija www bevanda hr www.bevanda.hr bevanda@bevandda.hr 051718354 0517183 051718354 ,

10,

120

12 - 24

Hotel Bevanda is a five star design hotel built on the foundations of a restaurant with the same name, established in 1971. It is located right at the sea, with a view of beautiful Rijeka, Opatija and Istria with islands in the distance. The restaurant’s cuisine is inspired by sea food so that the guests can daily enjoy a wide range of fresh fish, crab and mussels. A large aquarium with sea water holds fish and crab. The professional, experienced and creative culinary staff can surely meet all the requirements of the guest inclined to traditional cuisine but also the more demanding one seeking

creative, modern dishes with a touch of fresh, organic local ingredients. Dishes are grilled on wood coal, under iron cover (“pod pekom”) and in the baking oven. The wine list contains more than 500 labels. Offer of wine per glass recommended by the sommelier, combination of food and wine at a leisurely lunch or romantic dinner contribute to the pleasant experience. The summer bar, right next to the restaurant, near the sea, is an addition to the offer during the summer months. It offers a selection of top-quality sparkling wines and champagnes with fish snacks and fresh oysters.

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Villa ll Ar M. Tita 179, 51410 51410 Op Opaattij tiijja ja wwwvilla aristonn.hhr www.villa-ariston info@villa-ariston..hhrr 051271379 05127 051271494 ,

10,,

40,

600

12 - 24

At the favourite promenade in Opatija - lungo mare, in the romantic ambience of a beautiful park, there is Villa Ariston, one of the oldest and best preserved villas of this region. It was first mentioned in far 1890 as property of Mrs. Ana Pick, widow of Dr. Julius from Ozor in Hungary. In 1898 it became property of baroness Hedwiga von Hass-Teichen from Vienna and in 1908 she commissioned a pro-

ject from Oswald Meese, the architect of the first hotel in Opatija-Kvarner. Todayâ&#x20AC;&#x2122;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 beautiful park, is one of the most charming hotels of Riviera Opatija. It is a location where the

atmosphere of past times perfectly meets the modern comfort and first-class service, ideal for a unique vacation. Chef Miro Šobot transfers his creativity to the food and creates unique gastronomic delicacies based on seasonal ingredients.

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

Foie gras s karameliziranom Williams kruškom u prošeku šk i timijanu, bigne tijestom i gelom elom od o naranče

Foie Gras with Caramelized William Pear in Sherry and Thyme, Bigné and Orange Gel Ingredients: foie gras medallions, Williams pear, sherry, butter, bigné, thyme, dehydrated orange, orange gel

Sauté the cut pear and deglaze it with sherry. Add honey and thyme. Grill a slice (or 2) of foie gras and when turned, add bigné and toast it. Serve, add honey and sherry sauce, sprinkle with pieces of dehydrated orange and finish with a few drops of orange gel. 47

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Plavi l p Obala F. Supila 4, 51 5141 4100 Vo 41 Voloosk skoo www plavipodruum.c www.plavipodru um.ccom om dkramari@inet.hr 051701223 0517 051741195 ,

80,,

800

12 - 24

Restaurant Plavi podrum is situated in the port of Volosko, right by the sea. For more than a hundred years, as the oldest restaurant on Opatija Riviera, it has inclined to top quality wine and sophisticated Mediterranean gastronomy. The restaurant tries to preserve tradition of original food and gastronomic customs of the coastal area so that in its offer there are reinterpreted specific dishes of the Littoral. The restaurant proudly offers dishes created by its owner, Daniela KramariÄ&#x2021; 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 local ingredients which, through a sophisticated culinarily process results in top quality gastronomic experience. Beverages are paid particular attention, particularly wines. There are more than 250 labels on the wine list, with the emphasis on the Old World. The list is constantly supplemented in accordance with current world trends but also

with local trends. The restaurant’s credo is that each dish deserves “its” wine so they offer wines per glass with every wine demanding its special glass. The restaurant is run by Daniela Kramarić who is also the main sommelier, double Croatian champion and champion of Eastern and Central Europe.

Restaurant Plavi podrum was awarded high awards in 2008 and 2010, entering the St. Pellegrino list as one of the 100 best restaurants in the world. In the spirit of sommeliers, the restaurant also offers cigars. You can choose your cigar from the humidor and appropriately finish your meal. With a sip of porto, malt or rum.

Quenelle od guščje jetre punjjen pjenicom od kvarnerskog škampa

Foie Gras Quenelle Stuffed with Kvarner Scampi Foam 49

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Stancij Rukavac avac 51, 51211 51211 Ruk ukav kav avacc www stancija koovvaaci www.stancija-ko ciici cii.hhr stancija.kovacici@ @gma @g maill.ccom m 051272106 05 051586250 ,

60,,

70,

sri - ned: ed: 12 - 23, 21 21.0 .01. - 07. 7.022.

Restaurant Stancija Kovačići is surrounded with green hills in the small village of Rukavac, only 4 km from Opatija. In 1990 the enthusiastic owner and restaurant’s chef Vinko Frlan, turned his grandparents’ house built in 1880’s and the blacksmith’s shop into a luxurious and rustic “stancija” (inn) and into an authentic and elegant destination for gastronomic connoisseurs. The gastronomic offer is based on traditional cuisine and reflects the influence of the climate, vicinity of the sea and the forest, seasons, smells and tastes of the littoral. Fresh sea-

sonal ingredients and local produce are used in daily preparation of food. Fresh bread and pasta are made daily. Guest can enjoy meat and fish specialties that are in springtime complemented with wild asparagus, wild onion, nettle and samphire and in autumn with porcini mushrooms, dried fruit and chestnuts. There are also dishes with truffles, homemade pasta “pljukanci”, ravioli, “grašnjaki”, dishes with Adriatic scampi and cockles and dishes made with meat of special local ox. Part of the story is the terrace with a herb garden full of plants (sage, rosemary, lavender, fennel, laurel, basil…) carefully picked by chef Vinko Frlan when creating his dishes.

Wine list is based on the offer of Croatian wine makers and it contains about 50 labels, mostly from Istria. The restaurantâ&#x20AC;&#x2122;s interior is inspired by its natural surroundings with natural materials

such as stone and wood intertwining with warm earthen colours. Stancija provides lodging in 5 comfortable rooms.

JanjeÄ&#x2021;i ra ragu agu s vongolama vongolama i aromatiziranom aromattizirranom anom palentom palenntom

Lamb Ragout with Shellfish and Aromatized Polenta For 6 persons: 2.1 deboned leg of lamb (350 g per person), 3- 4 onions, 1-2 fennels, 2-3 carrots, 600 g shellfish (100 g per person), beef and fish stock, 100 g polenta, 2 tomatoes (also tinned), 50 g rocket salad for polenta, 1-2 cloves of garlic, 2 dl white wine

Fry meat in olive oil. Remove it and add onion, fennel and carrot to the remaining oil. Add some garlic, tomatoes, wine and return meat to the pan. When the wine evaporates, add about 0.5 l of stock to cover the meat and cook at medium heat for about 1.5 hours. Before serving, add shellfish just for the shells to open. Cook polenta in fish stock and add some finely chopped rocket salad. Instead of oranges, you can use melon or peaches.

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JIST Široli 27 27, 51216 VVišk škov ovoo www.jist.hr booking@jist hr booking@jist.hr 051374597 ,

30,

36,,

uto - ned: 13 - 233

…the place where the ingredients become a story about enjoying food. At a peaceful location near the center of Viškovo, a small place near Rijeka, there is restaurant JIST the place where enjoyment in food of strictly Croatian origin is cherished. Attention is paid to every detail, from quality and top processing of ingredients to the shape of the plates, presentation of food and spotless serving. The restaurant is appointed with love for details. The guests immediately notice handmade furniture perfectly fitting the sophisticated and somewhat peculiar ambience. A rare feature in this area is the refrigerator for dry meat maturation - dry ager - in which

meat matures for at least four weeks. That is in fact the secret of the perfect taste offered by the young chef in about thirty different variants and served accompanied by strictly seasonal ingredients. Everything happens in the restaurant’s kitchen: from thinking about ingredients to realization of the dish on the plate. Fine and memorable tastes are accompanied by about twenty wine labels of top quality Croatian winemakers, as well as a wide selection of beers and spirits. All ingredients are from local producers and delivered to the restaurant doors where the chef himself checks them. JIST can rightfully be adorned with the sign - Croatian Fine Dining!

T-bone steak

Z. O. F. & F. Ravalico vinarstvo Nova vas 101 52474 Brtonigla T 098 219 045 www.f-f-ravalico.hr

Our wines are born in the most fertile Istrian land from the hands of our grandfathers from the spirit of our fathers from new knowledge of the sons.

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Ä&#x192;

Molo L RijeÄ?ki lukobran, lukobran, 510000 00 Rijjekka mololongo.hr info@mololongo..hhrr 051301917 ,

50,,

70,

pon - sub: 10 - 233:00 0

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

there are 70 seats inside the restaurant with 30 more on the glass-protected terrace. Molo Longo is an ideal place for lovers of fresh fish and seafood but also for those preferring vegetarian dishes or meat. According to a lot of visitors, the restaurant is a blend of pleasant and relaxed atmosphere with top quality gastronomic offer.

Pohanaa grdobbina na podlozi od pikanttnogg riĹžota s kozicama i kellj sa Ĺžara

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

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

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Domin Braće Car 23 23, 512265 65 Dramaaljlj www.domino-drramal am maallj.j.ccoom dubravko domijann@ dubravko.domijan n@riri.tt-ccoom n@ri m.h .hr hr 051786472 ,

15,

50,

sri - ned: 10 - 24, 01.01. - 31.01.

Restaurant Domino is situated in Dramalj, a small typical littoral village near Crikvenica. It is owned by family Domijan. Wishing to preserve the tradition of original food and gastronomic customs of this area, the restaurant is oriented towards the seafood specialties although meat dishes are not neglected. Simplicity, quality and hard work of the entire team made it possible for the restaurant to achieve the reputation of the place to which guests like to return. Chef Dragan Visković, winner of a number of medals and awards for his work and a recognized member of Croatian Culinary

Association daily tends to create new dishes. Depending on the season, the offer on the market and the fish market but also on the guests’ wishes, quality creative delicacies are prepared. Particular attention is paid to the selection of wines. There is large number of selected wines on the list which is constantly replenished in accordance with new trends. Pleasant ambience surrounded with greenery and candlelit with kind and unobtrusive staff make Domino a pleasant place for romantic dinners, family outings, meeting with friends or business partners.

Marinirana M ariniraana tuna u sm smeđem međem šećeru šećeru i soli s preljevom pre p eljevom m oodd m meda, eda,, gorke naranče, maslinovog ulja i mediteranskih trava Tuna Marinated in Brown Sugar and Salt with Honey, Bitter Orange, Olive Oil and Mediterranean Herbs Dressing Fresh tuna, brown sugar, salt, rocket salad, toast

Mix brown sugar and salt and put some mixture in a dish. Place tuna on the mixture and cover with the remaining part. Press tuna with something heavy and leave in the fridge for a couple of days. Thinly cut tuna and serve it on rocket salad. Pour dressing over tuna. Serve with toast.

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Rivica Ribarska obala 13, 1 51151 512 Nj Njiv ivvicce www rivica hr www.rivica.hr rivica@rivica.hr 051846101 051847813 ,

10,

60,

12 - 22, 22 15.01. 15 01 - 155.02 5.02..

It all began in 1934 in pension Mare Lesica, with Dražen Lesica’s great grandmother. Through time it has become a destination for travellers, gourmets ready for gastronomic experience. In the past 80 years the restaurant and its owners have received a number of professional domestic and foreign awards. One of the reasons is definitely the culinary skill and imagination of chefs in preparation of ingredients from the sea and from the land in a new, fresh and original way, in accordance

with the needs of modern guests. Each quality seasonal ingredient is an inspiration for Rivica chefs to prepare autochthonous and creative specialities. Rivica organizes seasonal events: Days of Lamb, Days of Asparagus, Days of Cod, Ancient Cuisine, “Blondes” without Bones… “Chats with Wine” are gatherings of wine makers and selected guests which take place on Fridays. In autumn 2017 they hosted Tomac, Krauthaker, Gašper Čarman and Kutjevo cellar and in spring 2018 besides Coronica, Krajančić and Čarman, the olive oils were presented by Cadanela and PZ Vrbnik.

Rezaani steak

Tagliatta

Ravioli punjeni kozicam ma i skutom u um maku od tartufa

Ravioli Filled with Shrimps and Curd in Truffle Sauce 61

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Ä&#x192;

Marina Obala Hrvatske m moorn morn rnaaric aric i e 8,, 515 1500 500 0 Krkk hotelmarina hr hotelmarina.hr marina@hotelikrkk.hrr 051221128 051221357 ,

ned: 09 09-22, 22

50,

077-24 24

Boutique hotel Marina**** is the most exclusive object within hotel enterprise Hoteli Krk. It is situated in an attractive location on the waterfront, in the center of Krk. It was built in the far 1925 and completely refurbished in 2008. It is now a modern exclusive hotel meeting the requirements of even the most demanding guests. Within the hotel there is a gourmet restaurant Marina with cosy ambiance where, in the vicinity of the sea, you can indulge in gastronomic pleasures of local, national and international cuisine. Krk is a city with rich cultural-historic heritage, ideally located as the starting point for

excursions to many interesting sights on the island. There is also abundance of top quality produce and specialties inspiring a lot of gastronomic events. Wishing to introduce as many local seasonal ingredients into its offer, restaurant Marina organizes thematic gourmet events such as asparagus days, days of lamb, calamari or figs. These event provide opportunity to try traditional dishes as they were prepared generations ago. Innovative dishes are also introduced, especially prepared for such occasions, at affordable prices. This a good opportunity to enjoy gourmet food in a pleasant surroundings.

Pečena krčka janjetina Roast Krk Lamb 1 kg lamb, 0.5 kg potatoes, 200 g carrots, 100 g onion, garlic, rosemary, sage

Season lamb with salt and roast at 180°C. After 50 minutes ad cut potatoes and roast for additional 50 minutes. Serve with spring onions.

Tagliata od bifteka s pestom od šparoga i brusketom

Beef Tagliatta with Asparagus Pesto and Bruschetta 250 g beef sirloin, 150 g wild asparagus, 50 g sheep cheese, 30 g rocket salad, seasoning (salt, pepper, olive oil)

Fry asparagus in olive oil, add some asparagus stock, butter and blend to make pesto. Put asparagus on baguette bread, add sheep cheese and gratinate at 200°C for 5 minutes. Grill beef to medium, cut it in stripes and lay the stripes on rocket salad, pour asparagus pesto and serve with bruschettas.

Zapečeni ovčji sir

Gratinated Sheep Cheese 100 g sheep cheese, spicy salsa (onion, carrot, pepper and tomato), 30 g rocket salad, brown baguette

Fry onion, carrot and pepper in olive oil. Add pureed tomato, rosemary, thyme, basil, chili. Cook for 30 minutes. Spread salsa on four slices of bread, add sheep cheese and gratinate in the oven at 200°C for about 7 minutes. Serve on rocket salad after you sprinkled some olive oil over cheese. 63

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Marina Puntica 77, 51521 Puna Punat Pu naat marina punat hr marina-punat.hr restoran.marina@ @mar @m arin inain a-puna puuna nat.tt..hhrr 051654380 051654379 ,

50,

60,

11 - 23, 23

If you are looking for a marina with a nearby restaurant, you are in the right place. At the crossroads of light Mediterranean cuisine, simple island specialties and international influence, new specialties of nautical cuisine are born. The restaurant is located in the heart of marina. It is a cozy spot for a quick lunch before sailing or calm daily and evening get- togethers at the lights of moored boats and yachts. Original aperitifs with a touch of Mediterranean herbs are followed by traditional specialties of island

cuisine, locally cured prosciutto and cheese, homemade “šurlice” pasta, young island lamb, Adriatic calamari, monkfish in white wine, top- quality white fish, crab and mussels accompanied with golden drops of local wines. Local, quality ingredients of rich aromas and tastes from Krk pastures, vineyards and olive groves are given priority when the dishes are prepared. Homemade desserts are just a small part of the symphony of tastes and aromas. The restaurant offers Croatian wines from renowned wine cellars.

This visually attractive dish is best in springtime, when there is young Krk lamb available. The most important ingredient is a quality rack of lamb chops. Try to choose less fatty, preferably island lamb because since the animals graze on local pastures where the grass contains a certain amount of sea salt, the meat has a special taste. It does not require a lot of seasoning.

J j ć kkruna Janjeća

Lamb Crown For 4 persons: 1 kg lamb chops (thickly cut), marinade of olive oil, rosemary and garlic, 1 kg potatoes, 100 g diced bacon, onion, rosemary, salt, pepper, olive oil

Briefly marinate racks of lamb (4-5 chops). Add some salt and pepper and leave for a short period of time at room temperature. Grill the racks until golden- brown crust is formed and meat is pink inside. Potatoes should be of approximately the same size. Wash them well and boil in skin in salty water. Peel them, cut in fours, briefly roast them in olive oil, bacon and onion and sprinkle with rosemary. If needed, add some salt and pepper. Serve the chops and the potatoes with juices from roasting and some aromatized butter.

Lošinjskim jedrima oko svijeta

Budi dio festivala - posjeti Lošinj! 07. - 21.9.2019. Dnevne i noćne regate, radionice brodo maketarstva, izložbe, dokumentarci, scenski prikazi ispraćaja pomoraca, lošinjske mažoretkinje, folklori, puhački orkestar, klape, koncerti, pomorska večer, gastro ponuda na brodovima, vatromet & još…! “Kad se veliki brod nalazi u luci na vezu, siguran je, ali to nije ono zbog čega su građeni veliki brodovi.”

PODRUMARSKA 3

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

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Artator Artatore 132 132, 5155500 Maallili Lo Loši šinj šinj restaurant artatooree.h restaurant-artato .hrr info@restaurant-aarrttat ator ore. or e.h .hr hr 051232932 051235200 ,

25,

pet - ned ned: 10 - 222,

80,,

10 - 00, 01 01.1 .11. 1. - 01.03 03.

Restaurant Artatore is situated in the bay named Artatore, 7 km in front of the city of Mali Lošinj. The bay is suitable for yachtsmen because it is protected from northern wind, it has a beautiful natural beach, surrounded by a pine forest and Mediterranean plants. This can all be seen from the restaurant’s terrace. The airport is close by so the guests who have escaped by plane for a few hours may rest their soul and body and also visit Artatore. Since its opening in 1972, the dishes are prepared in Mediterranean style following family recipes and using original ingredients from the island of Lošinj. One of the specialties is Kvarner scampi cooked in olive oil, served

on polenta with asparagus accompanied by žlahtina. Island lamb “Pod teću” served with sheep cheese and wild asparagus pancake, chocolate cake with fresh figs and pancakes with fresh sheep cheese, walnuts and sage… “We have participated in all gastronomic projects from Tourist Board Mali Lošinj: Lošinjska kuhinja (Lošinj Cuisine), Lošinjskim jedrima oko svijeta (Sailing Lošinj sails around the world), Antička Apoksiomenova kuhinja (Ancient Apoksiomen cuisine) etc. For years we have tried to adjust our offer to the guests’ demands. For our efforts we have been awarded a lot of awards and recognitions: of Tourist Board Primorsko-goranska, City of Lošinj and Tourist Board Mali Lošinj, Magazine More, Croatian Trade Chamber”, the owners say.

Salata od rakoovice (grancigule))

Crab Salad 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 so that you can hear it scream. 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).

Antička savijača od jabuka, badema ma i meda meedaa Ancient Roll with Apples, Almonds and Honey Dough: 300 g flour, a pinch of salt, a little oil, 1 tbsp vinegar, 1 tbsp water; filling: 1.5 kg apples, 200 g raisins, cinnamon; sauce: 450 g honey, 100 g almonds

Prepare dough with flour, salt, oil, vinegar and water. Roll it very thinly. Distribute previously peeled, pitted and diced apples, raisins and cinnamon. Roll it, place the roll in a baking pan, cut into servings and bake at 200 °C for about 40 minutes. Heat honey and pour over the baked roll, sprinkle with sliced almonds and let the roll absorb the sauce before serving it. 69

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Zaa Kan a V Gortana 25 V. 25, 51155 550 Ma M li Looššinnj www.losinia.hr restorani@losinia.hhr restorani@losinia. 051231840 ,

, 10 - 22, 22

90,

10055 09 - 00

Restaurant Za kantuni, in the old center of Mali Lošinj, promotes and offers autochthonous fish and meat dishes prepared following the traditional recipes. Its offer has been recognized in the Kvarner Food project. Dishes prepared with ingredients of high quality are matched with selected wines from the wine list. Its cuisine, the ambience and the terrace contribute to the fact that the guests gladly remember the food and the moments spent in the restaurant. In this location, at the beginning of the 20 th century Anna and Franz Templer opened hotel-restaurant Dreher with annexes. Within the hotel there was a restaurant with garden

terrace that offered top quality draught beer, run by Slovene Franz Jagodič. The beer house Dreher was located behind the building of city administration and it worked all year round. It offered numerous kinds of top quality beers, wines and good food. It had good prices and the possibility of food and drinks delivery. After World War I it was closed. Mr. Vicenzo Bragato opened a shop on the ground floor. After World War II, persuaded by city authorities, caterer Božidar Jukić opened the restaurant Tri palme and in 1979 the catering company Lošnjska plovidba, Turizam redecorated the premises and changed the name to Za kantuni.

PileÄ&#x2021;Ä&#x2021;i medaljoni s pancetom i umak s koromaÄ?em

Chicken Medallions with Pancetta in Fennel Sauce 600 g chicken fillet, 150 g pancetta, 600 g potatoes, 200 g celeriac, cherry tomatoes, salt, pepper; sauce: 200 g sour cream, salt, pepper, 2 fennels, 1 g garlic

Cut fillet in medallions. Roll the medallions in pancetta previously cut into stripes. Fry potatoes, celeriac and cherry tomatoes in oil. Fry medallions on both sides until golden. Finely cut fennel, add cream, salt, pepper and garlic. Mix well and serve.

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Velil Ža Ž Sunčana uvala 3, 51 5155 550 Ma 55 Malilii Loššinnj www losinj hotels.ccom www.losinj-hotels veli.zal@jadranka.h .hhr 051667260, 099444975 051667260 497558 49 755588 51231542 ,

, 10 10-22, 22

30,

100 00,,

12200

10- 23 10

Top gastronomy, based on the combination of culinary skills and traditional, fresh, locally grown ingredients, is the priority in restaurant Veli žal. The restaurant’s chef chooses delicacies and traditional ingredients such as olive oil, sheep cheese, lamb, “boškarin” (indigenous Istrian ox), fish, shellfish and more from the Adriatic Sea. With its covered terrace near the sea and its long tradition of good cooking, Veli žal is the place where you can taste top sea and tra-

ditional specialties enjoying thematic gastronomic evenings at the same time. This year the offer is enriched by pizza napolitana from the bread oven. It is made with top- quality ingredients such as high- protein flour, original Italian tomatoes, mozzarella di buffalo, Adriatic Kali tuna or “boškarin” ox carpaccio. The restaurant operates within company Jadranka hoteli which has successfully competed on international market in the past few years.

Carpaccio od boškarina sa skutom i ovčjim čjim sirom iz komine komi maslina maslin

“Boškarin” (autochthonous ox) Carpaccio with Curd and Sheep Cheese Cured in Olive Oil 100 g ox meat, 40 g sheep cheese, 40 g bovine curd, 40 g honey, 30 g rocket salad, 30 g cherry tomatoes, 15 g capers, 20 g black olives, 1 g black peppercorns, 1 g fleur de sel, 0.2 dl Cres olive oil

Thinly slice aged meat and place it on rocket salad. Add curd drizzled with honey, pepper and salt and then add the other ingredients (slices of special sheep cheese, quartered cherry tomatoes, capers, black olives). Season with fleur de sel, freshly ground pepper and olive oil.

Creski fuži u umaku od ovčjeg sira s udićem Cres Homemade Pasta (“fuži”) in Sheep Cheese Sauce with Sheep Prosciutto (“udić”) 60 g prosciutto, 50 g sheep cheese, 100 g homemade cream, 50 g sprouts, 1 g rosemary, 1 g black peppercorns, 1 g fleur de sel, 120 g flour, 0.5 dl Cres olive oil

Use flour, water and olive oil to make pasta dough. Make “fuži” and boil them in salted water. Melt cheese in cream, add pasta, cook briefly and season with fleur de sel and freshly ground pepper. Place slices of prosciutto, previously fried in olive oil, on cooked pasta. Sprinkle with sprouts and drizzle with olive oil. 73

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Ä&#x192;

Barbat b Barbat 366, 366 512880 80 Barrbaat na na Rabbu hotel barbat com hotel-barbat.com m/re m/r m/ rest stor oran a an hotel-barbat@ineet et.h .hrr 051721858 051721359 ,

50,

40,

800

08 - 24 24, 15 15.01. 01 - 155.02.

In the centre of Barbat on the island of Rab, right next to the church, on the sea shore, on the remains of an old Benedictine monastery there is the familyrun hotel-restaurant Barbat. Here, right on the sea shore you will meet the spirit of ancient, somewhat forgotten, times, nostalgic beauty, authenticity and quietness, incorporated in the harmony of old stone architecture and aromatic Mediterranean herbs. Amphorae and stone vessels, old grape and olive press tell stories of our ancestorsâ&#x20AC;&#x2122; era. It is in such ambience

that your gastronomic pleasure starts. The particularity of the offer are delicacies which are the result of the momentous chef â&#x20AC;&#x2122;s inspiration, based on daily fresh fish caught by local fishermen, seasonal vegetables from the island market and lamb from Rab meadows. You can choose your own lobster or other crab, still alive from their cage in the sea. Olive oil and herbs are home grown and made. Creation of dishes and the wine list have been designed by the family members emphasizing the experience and peculiarities of the island cuisine.

Your view of the fish and crab swimming around the wreck of and old ship and amphorae in the large aquarium next to your table, make you feel even more relaxed.

Restaurant Barbat has been the winner of the award for the most beautiful terrace on the island of Rab for a number of years and the winner of other awards for its cuisine and hotel quality.

Jadran nska fantazija Jadranska

Adriatic Fantasy Kvarner scampi, sea bass fillet, scallops, Swiss chard with fava beans and fennel, potato slices in tomato sauce, olive oil

Briefly grill fish, scallop and scampi. Season and serve with Swiss chard, fava beans and fennel with potatoes in tomato sauce.

Turistiăś&#x153;ka zajednica Splitsko-dalmatinske Ĺžupanije

Dalmatia

Basic features of Dalmatian cuisine are fresh ingredients, simple preparation with a IHZ VSLFHV DQG KHUEV SDUVOH\ JDUOLF RQLRQ DQG ODXUHO ZLWKRXW WRR PXFK H[SHULPHQWDtion with ingredients or gastronomic novelties. The meal should start with Dalmatian prosciutto and cheese from the island of Pag 6LUDQD *OLJRUD VDOWHG VDUGLQHV DQG VHDIRRG VDODG RU PDULQDWHG Â¿VK DOO ZLWK DGGLWLRQ RI ROLYHV ZKLFK DUH SLFNOHG GLàµµHUently in each Dalmatian town. Dalmatian produce cured by salting or marinating is PDQXIDFWXUHG E\ 'UDÃ¥LQ ULED IURP .DÃ£WLO Kambelovac. Dalmatia is very proud of its KLJK UDQNHG ROLYH RLOV 7RUNXO =ODWQR XOMH Oysters from Ston are well known. You may FRQWLQXH ZLWK Â¿VK VRXS SDVWD ZLWK YDULRXV sauces, minestrone made with lamb and cured mutton, lamb tripe, fried sand smelt, artichokes with peas. What follows is boiled Â¿VK ZLWK 6ZLVV FKDUG DQG SRWDWRHV JULOOHG Â¿VK Â³EURGHWWRÂ´ PXVVHOV DQG VFDPSL LQ Â³EX]]DUDÂ´ VDXFH VWHZ PDGH ZLWK GULHG RFtopus or meat dishes like boiled beef with WRPDWR VDXFH Â³SDÃ£WLFDGDÂ´ WUDGLWLRQDO GLVK made with larded meat in special sauce with DGGHG SUXQHV ODPE FRRNHG ZLWK YHJHWDbles, grilled meat marinated with rosemary and olive oil or renowned island lamb on WKH VSLW 'HVVHUWV LQFOXGH 'XEURYQLN URÃ¥DWD FUqPH FDUDPHO 6WDULJUDG JLQJHU ELVFXLW DQG GULHG Â¿JV The most famous specialties of area around the rivers of Neretva and Cetina are HHO DQG IURJ Â³EURGHWWRÂ´ DQG IUHVKZDWHU FUDE SUHSDUHG LQ Â³EX]]DUDÂ´ VDXFH /DVWRYR LV well known for lobsters and ancient sorts of fruits and vegetables. The peak of Dalmatian wine production ZDV UHDFKHG LQ SHQLQVXOD 3HOMHÃ£DF DQG WKH LV-

land of Hvar. The most famous white wines RI 'DOPDWLD DUH 3RÃ£LS 3= 6YLUÃ¾H 'HELW 9LQDULMD 6ODGLÃ¼ DQG 0DUDÃ£WLQD 9LQDULMD 6ODGLÃ¼ DOVR FDOOHG 5XNDWDF DQG +YDU %RJGDQXÃ£D 3= 6YLUÃ¾H :LQHU\ 3OHQNRYLÃ¼ produces a coupage of autochthonous white VRUWV XQGHU WKH EUDQG =ODWDQ RWRN $V D WUDQVLWLRQ LW LV JRRG WR WU\ 5RVp 3= 6YLUÃ¾H 'DUN PHDWV DQG RLO\ Â¿VK DUH EHVW DFFRPSDQLHG E\ 3ODYDF 3= .XQD 3OHQNRYLÃ¼ =ODWDQ SODYDF *UDQG FUX &UOMHQDN 3OHQNRYLÃ¼ 3ODYLQD 9LQDULMD 6ODGLÃ¼ %DELÃ¼ WRS TXDOLW\ 3ODYDF 'LQJDÃ¾ 0DWXÃ£NR 3= .XQD WRS TXDOLW\ ,YDQ 'RODF 3= 6YLUÃ¾H %DGHO 3RVWXS RU 6\UDK 'HVVHUW DVNV IRU 3URÃ£HN 3= 6YLUÃ¾H DQG 3OHQNRYLÃ¼ Exclusive restaurants are Gariful in Hvar, .DGHQD DQG =UQR VROL LQ 6SOLW 3HOHJULQL LQ Å ibenik, Atlas klub Nautika in Dubrovnik, 9LOOD 1HUHWYD 'DOPDWLDQ DQG 1HUHWYD FXLVLQH LQ 0HWNRYLÃ¼ DQG =ODWQD ULELFD Â¿VK LQ %URGDULFD QHDU Ã¢LEHQLN 0RVWO\ Â¿VK VSHFLDOWLHV DUH VHUYHG LQ 1LNR )RÃ£D DQG ULEDUD LQ =DGDU =ODWQD Ã£NROMND LQ 6NUDGLQ *DOLMD LQ &DYWDW .DSHWDQRYD NXÃ¼D PXVVHO EUHHGLQJ in Ston and Klarisa in Dubrovnik. You can WDVWH VSHFLDOWLHV DQG HQMR\ KRPH OLNH DWPRVSKHUH LQ 3HW EXQDUD LQ =DGDU .RSDÃ¾LQD LQ 'RQML +XPDF RQ LVODQG %UDÃ¾ DQG 6WDUL NDSHWDQ LQ 2UHELÃ¼ &UHDWLYH FRRNLQJ ZLWK WUDditional ingredients characterizes Bobo on 0XUWHU $WULXP LQ 5RJR]QLFD =RUD ELOD DQG Movi in Split and Porto Rosso on Lastovo. ,Q 1RYDOMD %RÃ£NLQDF WKH\ RàµµHU VORZ IRRG with seasonal specialties. Restaurant Knez LQ 2PLÃ£ LV SURXG RI WKHLU RZQ HFR SURGXFWLRQ RI LQJUHGLHQWV DQG 3ROMLFD VSHFLDOWLHV ,Q Ã½DSRULFH LQ 7ULOM \RX FDQ HQMR\ 6LQM VSHFLDOWLHV DQG LQ .DÃ£WLO 6ODQLFD LQ 2PLÃ£ \RX FDQ try Cetina specialties. 77

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Boškin šk Novaljsko polje bb, b 532 3291 9 Nov oval alja al ja www boskinac coom www.boskinac.co info@boskinac.coom om 053663500 053663501 ,

70,

45,

pon: 12 - 23, 23 15.1 1512. 2. - 15. 5 03 03..

Restaurant-hotel Boškinac is situated on a hill below a thick pine forest, on the edge of a vineyard and olive grove, near Zaglava - location traditionally used for sheep pasture. The view from balconies, terraces and the garden opens to Novaljsko Polje radiating hundred-years-long peace and quiet. Restaurant Boškinac is known for its interpretation of traditional island cuisine in a creative and contemporary manner. In the restaurant, the gastronomic heritage is honored, with

a rich offer of fish, lamb, cheese, prosciutto and other fresh seasonal ingredients, along with olive 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 experience on the plate. The guests may enjoy dishes a la carte and imaginative tasting menus. The restaurant’s philosophy is based on the simplicity honoring the perfection of ingredients and the re- interpretation of the tradition that is tuned in its creativity and playfulness.

Boškarin

“Boškarin” Beef 500 g rump steak of “buša” ox, 100 chilli, 100 g ginger, 100 g shallots, 5 g galangal root, 1 dl balsamic vinegar, 1 g agar, 1 tsp mustard seeds, 1 apple, 100 g chives, 0.2 dl oil, 1 egg

Clean meat from fibres. Make 4 thin slices, place them between two sheets of foil and roll them as thin as possible with a rolling pin. Cut finely the remaining meat. Dice finely chilli, ginger and shallots and fry briefly in olive oil. Cool and use to season diced meat. Add powdered galangal and salt to your taste. Blend chives and vegetable oil for 10 minutes until the oil is aromatized. Then use it to make mayonnaise with eggs. Slice the apple finely and marinate the slices in lemon juice. Marinate mustard seeds in apple juice. Add agar to balsamic vinegar, let it boil and use a syringe to inject it in cold oil to make pearls. Roll the mixture made with diced rump steak in meat slices and serve with other components.

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2 Ribar b Blaža Jurjeva 1, 1 223300 0000 Za Zada darr da www 2ribara com www.2ribara.com m info@restorani-zaada dar.hr dar hr 023213445 023213445 ,

80,

pon:-subb 11-23, 11 23 ned 11-22 22

Although this restaurant has a 50-year-long tradition, it is a modern place perfect for dining, located in the very center of the city of Zadar, on city peninsula. The offer is varied, it includes fresh fish, tasty meat dishes, pasta and different pizzas from wood- fired oven. The dishes are accompanied by carefully selected wines from Zadar region. The restaurant can also host special events such as weddings, banquets and similar. The

seating capacity can be extended to 100 seats inside and 70 seats on the terrace. The mayor of Zadar awarded the restaurant with “Nasmiješeno sunce” (Smiling Sun) for the best restaurant in tourist season 2011. There is also the “Certificate of Excellence”, awarded by Trip Advisor on the basis of its users’ reviews. The attractive location and longterm reputation along with its food represent the restaurant’s strong points making a visit to 2 ribara (Two Fishermen) worthwhile.

Riblja fritura s hrskavim poovrćem

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

Clean shrimps, slice squids and cut monkfish in sticks. Cut vegetables julienne style. Roll shrimps, squid and vegetables in coarse flour and fry for a few minutes in deep fat. Separately roll monkfish in ordinary flour and beaten egg and fry in deep fat. Serve with slices of lemon and sauce tartare.

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B usc Brusch Mihovila Pavlinoov ovićća 12 12,, 223300 00000 ZZaada ada darr info@bruschetta.hhr 023312915 023250525 ,

60, 0

10000

11 11-23 23

Restaurant Bruschetta is situated in the old city centre of Zadar, next to the remains of Stomorica church. The view from the restaurant and its terrace stretches to the waterfront and Zadar channel and the island of Ugljan. The restaurant offers Mediterranean gastronomy with particular emphasis on fresh ingredients from Zadar area. It offers a variety of bruschettas, carpaccios and pastas. There are also many meat and fish dishes prepared in Mediterranean style. Fresh fish, crab and mussels are served daily. Bruschetta practises a mix of traditional and contemporary way of

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

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

Slice fish in medallions. Roll in flour and fry in olive oil. Add garlic, stock and white wine. Add spices and simmer for about 10 minutes. Add briefly cooked green beans and finally, cherry tomatoes cut in four. Serve hot. 82

Vinarija SladiÄ&#x2021; SladiÄ&#x2021;i 34, Plastovo, 22222 Skradin Mob 091 218 2867 vinarija.sladic@gmail.com

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Foša š Kralja Dmitra Zvooniimi mira ira 2, 23 2300 30000 ZZaada dar www fosa hr www.fosa.hr info@fosa.hr 023314421 023314391 ,

70,

14400

12 24 12-24

With its safe harbour and important hinterland, Zadar has always attracted colonizers. We can read about through its architecture - Greek, Roman and Medieval. Fish restaurant Foša is enclosed in the city walls of Zadar port Foša, built in 16th century, near the monumental Porta Terraferma, built by Michele Sanmicheli in 1543. The restaurant’s architecture, interior decoration and gastronomic offer reflects a mixture of Dalmatian and modern trends. Ingredients characteristic for Zadar region are used for dishes which have preserved the tastes of Dalmatian cuisine since ancient

times. However, these dishes also meet the requirements of modern diet and creative contemporary gastronomy. The concept of open kitchen (behind a glass) in the middle of the room creates familiarity of the guests with the ingredients and the preparation. Vicinity of the sea and the restaurant terrace are the irreplaceable asset which attracts food lovers to come and complement the gastronomic sensations with those of the landscape. With appearance of one-sort olive oils whose features match certain dish ingredients, staff from Foša recommends different sorts of olive oil to accompany different dishes. Wine

list has been conceptually changed with the emphasis on a large number of Croatian labels and fewer Italian and French ones. Starting

this year, the Champagne list has been supplemented with a number of Croatian sparkling wines.

Mariinirani ĹĄkampi

Marinated Scampi 4 Adriatic scampi, lemon juice, olive oil, green apple puree, toasted bread, spices, herbs

Clean scampi tails and marinate them in lemon juice. Season them lightly and serve with green apple puree and warm toasted bread.

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Niko k Obala kneza Do Dom mag agojja 9,, 230000 0 Zaddarr www hotel niko hrr www.hotel-niko.hr hotel.niko@hotel--ni niko koo.hhr 023357888 023337890 ,

15,

13300

12 - 24 24, 2412 24.12. - 188. 8.01 8.01 0.

Restaurant Niko has always been linked to Croatia and the ancient city of Zadar. On 28 February 2013 it celebrated its 50th anniversary. On that occasion it was decorated with a gold medal by the mayor of Zadar. Family Pavin, the owners of the restaurant, explain their success with these words: “Guests feel at home in our restaurant. The dishes we offer are prepared the way they would prepare them themselves.” Restaurant Niko is located in Puntamika, in a quiet suburb of Zadar, on the sea shore. The view of the marina and the old city leaves everybody speechless. Its cuisine is primarily based on seafood.

The specialties are green pasta with scampi, fish that guests choose themselves and lobsters from the restaurant’s aquarium. Intimate ambience and relaxed atmosphere are often accompanied by singing of traditional vocal groups. In 2003 a small family-run hotel was opened near the restaurant. It has 15 nicely decorated rooms with every modern amenity. “We are proud to have hosted some celebrities and presented them our Dalmatian gastronomic tradition and European style. Our tradition is based on the care for guests as family members. We are always ready to fulfil all your wishes, right in the vicinity of the sea, accompanied by a song, with a full table, watching the sunset, welcoming you to feel at home” - this is the message of family Pavan.

Panceta od tune na ta tatarski sa šparogama Tuna Tartar with Asparagus bunch of asparagus, 150 g tuna (belly), 100 bovine ricotta, salt, white pepper, lemon, olive oil, reduced balsamic vinegar

Dice tuna. Blanch asparagus. Dice ricotta as you did tuna. Fold asparagus on a plate. Put tuna and ricotta into a round mold after you have seasoned tuna with olive oil, fleur de sal and white pepper. Remove the mold and decorate the dish with melon and reduced balsamic vinegar. 86

To je to!

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

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Kaštel š l Bedemi zadarskiih pobu pobu po bunnaa 13, 3, 230 3000 00 Zaddar 00 http //www hoteel-l-ba http://www.hote l-bast bast ba s ioon. n.hhrr info@hotel-bastioon. n.hr hr 023494950 023494951 20,

60,

12 - 23

Restaurant Kaštel is located in Hotel Bastion, opened in 2008. It was built on the remains of the Venetian, medieval castle from the 13th century. On its terraces, it offers a spectacular atmosphere and experience. The menu, based on old Dalmatian dishes, is presented in a contemporary way and it reflects the history of the city of Zadar. As special attention is paid to ecological ap-

proach, the ingredients like olive oil, wine and other, come from local farms. The charming space and tasty dishes made from daily fresh local ingredients, positioned Bastion on the list of the association of small luxury hotels and restaurants Relais and Chateaux. All dishes are signed by the chef Ivan Turković, the consultant Mario Čepek and sous chef Ivan Turković.

“Kualljska” hobotnica - hobotnica u tempuri na umaku odd kalamata maaslina

Octopus Tempura in Kalamata Olive Sauce 1 kg octopus, 500 g Kalamata olives, 1 dl orange juice, 0.5 dl white wine, 0.5 dl olive oil, 400 g samphire, 200 g rice flour, 200 g plain flour, 2 dl mineral water, 5 dl sunflower oil, 1 egg, salt, pepper, garlic, rosemary

Boil octopus in orange juice and wine, add a few peppercorns and two sprigs of rosemary. Cook until tender and cool. For tempura, mix two kinds of flour, mineral water and egg. For Kalamata olive cream, pit the olives and blend them adding the liquid in which octopus was cooked and olive oil, until smooth cream is achieved. Roll octopus tentacles in tempura and fry in sunflower oil until crunchy.

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Boba b Butina 22 22, 222433 Murter konobaboba hr konobaboba.hr info@konobabobba.hhr 0989485272, 098993 0989485272 9379 7 181 022435902 5,

60,

1000 00

uto t - ned: d 12 - 022, 2, 10 10.0 .0011.. - 100..02 02..

Restaurant - tavern Boba is located in the heart of Murter, an integral part of Kornati islands, whose inhabitants’ blood has always mixed with salt, determining their identity. The basis of cuisine in Boba is the selection of ancient ingredients updated by a refined fusion of traditional and contemporary influences. With his love for his job and the community he works in, its owner and chef, Vjeko Bašić, accompanied by his family and staff, has made this place a recognizable destination of true gourmands.

The restaurant’s imperative are fresh, organic ingredients carefully selected and turned into a varied menu of sea delicacies. The complete impression, from detailed preparation of food out of zero ingredient to serving it attractively, is complemented with a refined wine list. Spacious Mediterranean garden is fenced with a wall, with an open kitchen space offering insight into the operative part of the restaurant. “This is a perfect, quiet place for relaxation with a drink before the meal, light starters or the entire gourmet meal in intimate company or larger groups.”, say the owner.

EXPLORE KORNATI AND ALL ITS VALUES â&#x20AC;&#x201C; NATURE, CULTURE AND TRADITION

www.np-kornati.hr

npkornati

kornati_national_park

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Borovn Trg dr. dr Šime Vlaššića 3, 22240 400 Tis i no no www hotel boroov www.hotel-boro ovni ovni nikk.co c m info@hotel-borovvn vnikk.ccom vnik om 022439700 022439711 ,

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Restaurant Borovnik, owned by family Slamić, is part of hotel Borovnik****, offering gastronomic delicacies while enjoying a warm ambience and a view of the terrace and seawater pool. The restaurant is oriented to slow food and creative cuisine with top quality autochthonous ingredients. Seafood specialties and meat delicacies from Dalmatia are part of daily offer. The hosts especially recommend lamb chops with sautéed potatoes and green beans and beef steak on seasonal vegetables. Local olive

oil and wine from proper production of controlled origin such as Babić, Plavina, Debit, Trbljan from north Dalmatian vineyards contribute to the offer with which the owners want to combine the stone, the sea, the sun and the culinary expertise. Hotel Borovnik is located by the sea in the centre of a picturesque Mediterranean village of Tisno on the island of Murter that is connected to the mainland by a mobile bridge. “Come and enjoy yourself, we will welcome you with love”, says family Slamić and staff of hotel Borovnik.

JuneÄ&#x2021;i biftek na posteljici od sezonskog povrÄ&#x2021;a

Beef Steak with Seasonal Vegetables 220 g beef sirloin, 50 g zucchini, 50 g mushrooms, 1 pepper, red wine, tbsp honey, olive oil, spices

Grill meat on all sides to medium rare. Prepare sauce with wine, honey and spices. Grill vegetables in another pan, season and add olive oil.

Marina ŠŠetalište t lišt KKneza Bra rani nimi miira r 1, 23 2322110 Bi Bioggrad rraad na morru www.marinakornna nati.ccom om restoran@marina restoran@marinako koornaat atii..ccoom 023384505 023384505 4505 ,

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About a ten-minute- walk away from Biograd there is Marina Kornati, the third largest marina on the Adriatic, with 750 berths. It proudly boasts with its four quality- anchors. The growth of marina’s reputation in the nautical world is followed by the gastronomic reputation of its restaurant Kornati. The restaurant’s terrace offers the view of Biograd, surrounded by the Adriatic blue. The new restaurant hall is dominated by a large aquarium and the tavern decorated in tradi-

tional Dalmatian style, with a large open fire on which fish and meat dishes are prepared on the grill or under the bell. The offer of food is based on Mediterranean cuisine, with sea specialties. However, on the menu there are also dishes for guests coming from different parts of the world. In the restaurants there are often various events, banquets and meetings. The wine list boasts with wines from entire Croatia but also wines, champagnes and sparkling wines from France, Italy and Slovenia.

Manešttrunn od hobotnice

Octopus “Minestrone” 300 g octopus, 2 cloves garlic, 20 g parsley, 200 g onion, 50 g carrots, 1 dl fish stock, 0.5 dl white wine, 100 g “pljukanci” (pasta), salt, mixed ground pepper, 0.5 dl olive oil.

Fry onion and carrot in olive oil. Add chopped octopus, garlic and parsley adding the stock. Simmer for 30 minutes. Add white wine. Season with salt and pepper and simmer on low heat until octopus is tender. Finally add half- boiled pasta and cook for additional couple of minutes.

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Krka k Be Odmorište Krka - Issto tokk / AC AC-A -A A1 Sp Splililitt-Za tZagr Za g eb, 22 2222 2 2 Skkra r di dinn www odmoriste-krk www.odmoriste-krkka.co a.co a. com m info@odmoriste-kkrka ka com ka.c 0227857459 022214840 ,

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Restaurant Krka Belvedere is located at the most beautiful and most attractive service facility of Croatian Motorways. It lies on the left bank of the Krka river where the bridge connects the two banks, on cliffs that offer a view of Prokljansko Lake, magnificent bridge, the Krka river and particularly the town of Skradin. The restaurant is filled with Skradin atmosphere, with wooden tables and stone walls. The view of the Krka and Skradin is complemented by delicious specialties prepared by experienced cooking masters. Guests can also enjoy carefully selected wines from the restaurant’s

wine cellar. On daily menu there is always lamb from the spit, “peka” (pre-ordered), turkey, rooster, squid, monk fish, lamb, veal, bread under “peka”. Seasonal menu offers wild asparagus, sausages and other specialties. Near the restaurant there are shops, an exchange office, a café, a playground and a lot of other lovely details. The service facility Krka is situated in nicely arranged horticultural environment with lavender, rosemary and sage fields and a hundred-year-old olive tree. As an autochthonous Mediterranean plant, this olive tree has a cultural, historic and landscape, i.e. decorative value. Due to its autochthonous and symbol-

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

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

Biftek u um maaku ku od vrganjaa

Beef Steak in Porcini Sauce beef sirloin steak, butter, porcini mushrooms, dark sauce, salt, freshly ground pepper, Worchester sauce, tabasco

Fry meat in butter on both sides. Add mushrooms and dark sauce. Let it simmer until the sauce is thick. Add salt, pepper, Worchester sauce and tabasco. Serve with potato dumplings

Vinko Uz cestu 57 57, 222 222221 Konj Konj njev evvraatee www.konobavinko ko.hhr info@konobavinkko. o.hr hr 022778750 ,

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Tavern Vinko is located in the village of Konjevrate on the main road leading from Šibenik to Drniš. It is in the vicinity of National Park Krka and it is a great choice for lunch after a walk in the nature but it is also a frequent point of interest for lovers of autochthonous tastes of Šibenik hinterland. The tavern is in a stone house with hundred-year-long tradition of serving food, while the story of Tavern Vinko began in 2004. The menu consists of traditional meat dishes of Dalmatinska Zagora, among which are the prosciutto cured for 2- 3 years, sliced strict-

ly by hand to preserve its quality. Specialty of the “house of good food” is suckling pig on the spit, rooster on the spit, dishes under the bell and well known veal risotto prepared in “Skradin” way. There are also matured rump steaks and veal cutlets, lamb liver and lamb tripe prepared traditionally, bringing back tastes of forgotten times. “Our strongest motivation and award is the satisfied guest who likes to return, live the atmosphere and enjoy our ambience, tastes of traditional dishes and excellent wines, mostly from local winemakers”, say the hosts.

Jannjeće tripice

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

Fry finely chopped onion in pork fat until it wilts and is slightly caramelized. Add lamb tripe cut in shreds. When the liquid evaporates, add white wine. Add “pešt”, bay leaves, rosemary and diced prosciutto. Add stock in batches. Add tomato puree, salt and pepper. Cook until tripe is tender. By the end of cooking, add diced potatoes and cook until potatoes are tender. Serve with a little Parmesan cheese.

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Pelegri e eg Jurja Dalmatincaa 11,, 2200000 Šibbeennikk www.pelegrini.hrr reservations@pel reservations@peleegr g inni.hr ii..hr hr 022213701 ,

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uto t - ned: d 18 18:30 30 - 24, 01 01.0 .001. 1 - 01. 1 02 02.

In 700- year old palace Pelegrini, in the vicinity of Šibenik cathedral of St. Jacob, near the stone portal, manually carved by master Juraj Dalmatinac, there are gastronomic chambers of tavern Pelegrini. The philosophy of cooking has been carefully built longterm, joining tradition and innovations with the desire to use the abundance of ingredients provided by Šibenik region. “Every

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year we try to raise the bar. Our goal is the gastronomic excellence at every moment”, say the hosts. Dishes chang, improve, but the basic tastes remain the same, those of Šibenik gastronomic heritage. Wine list is mostly filled with Croatian wines, focusing on local winemakers, local sorts and local wines but you can also find wines from most Croatian winegrowing regions. The team is young, constantly upgrading their skills attending trainings abroad.

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Zlatna l Krapinskih spužvva vara 466,, 220 2010 100 Šib iben enik en ik-B ik -Bro -B rooda darirriiccaa www zlatna ribicccaa.hhr www.zlatna-ribic info@tudic.hr 022350300 022350300, 02235 02235006995 022351877 ,

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In Brodarica, one of the touristic pearls of Šibenik riviera, in a beautiful bay there is restaurant Zlatna ribica, for years known as a family-run restaurant with top quality service. On the terrace above the sea, with the sound of Dalmatian music and the view of Krapanj island you can experience real Dalmatia. Since 1961 the restaurant has been in possession of family Tudić. Guests can enjoy culinary delicacies of the

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chef Desa Tudić who offers a variety of dishes, fish and meat specialties, mussels and crab with a good selection of wines, out of which the staff recommends the excellent house wine “Zlatna ribica”. Family Tudić has also been engaged in winemaking for years. Guests can also take advantage of contemporary appointed rooms and suites (22 double rooms, 5 suites and 3 bungalows). After renovation of the old oil plant Museum St. Lawrence 1584 on the island of Krapanj, culturally-touristic heritage of Šibenik riviera has been enriched.

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

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

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Kadena d Ivana Plemenita Zaj ajcca 4, 210000 Split www restorankaddena.com www.restorankad info@restorankaddennaa.c .com 021389400 021389400, 091522266685 021389400 ,

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Restaurant Kadena is situated on Zenta above a port and a beach. From the terrace you can enjoy the view of the islands of Brač, Šolta and Hvar. In exclusively newly decorated restaurant Kadena you will be welcomed by World Master Chef Damir Sertić and his team. Basic characteristics are creativity and sophisticated preparation of top- quality ingredients. A la carte menu offers traditional Mediterranean cuisine with a modern twist with segments of molecular cuisine, Japanese style and a great

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choice of steaks. The interior of the restaurant is decorated with a display of wines presented to the guests by sommelier Marko Rudež. Many wines can be ordered by glass. There is also a lounge frequently hosting guided wine tastings. “We are opening our door and letting you come into a perfect world of top gastronomy and best Croatian and world wines. In a splendid combination of the sea, sun and wind you will dive in a new story led by our top staff”, invites you World Master Chef Damir Sertić.

Rep jastoga s pečenim batatom i karameeliziranom rajččicom

Lobster Tail with Roast Sweet Potato and Caramelized Tomato

Jakobove kapice na mousse od mrkve i gllaziirana Granny Smith

Scallops on Carrot Mousse and Glazed Smith Grain

Ramsteak u motanom kupusuu, julien povrće i francuski pire

Rump Steak in Rolled Cabbage, Vegetables Julienne and French Puree

Sferifikacija žumanjka u mousse od krumpira i brikeet od 5 vrsta gljivva

Yolk Spherification in Potato Mousse and 5 Mushroom Briquet 105

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Zora o ab Šetalište Petra PPreradoovićaa 2, 21 2 00 0 0 Sppliit www.gastronautt.hr konobazorabila@ @hotmaail.co ai com 021782711 ,

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At one of the most beautiful locations in Split, near the internationally known beach Bačvice, there is restaurant Zora bila. In an attractive modern setting, with a panoramic view of Splitska vrata, the islands Brač and Šolta, you can enjoy creative cuisine designed by a couple joined in cooking and life, Sandra and Dane. They create the menu with seasonal ingredients, for lunch (simpler, shorter menu) and

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dinner (creative menu, tasting menu, Chef ’s table). With excellent selection of mostly local wines and the splendid view of the sea, the hosts wish to offer a gastronomic pleasure and pleasant atmosphere. This is their first appearance in Gastronaut’s guide, as the best restaurant voted by its readers. “This flattering title obligates us to be even better and more creative. Let us take this opportunity to thank all dear readers.”, say Sandra and Dane Tahirović.

Zeleni bouillabaaisse

Green Bouillabaisse 500 g nettle, 100 g rice, 12 shells, extra virgin olive oil, fish stock; 1 kg white fish, 500 g carrot, 500 g onion, 100 g garlic, 1 dl white wine, spices

Fry onion in olive oil, add carrot, garlic, spices and fish. Add white wine and stock to cover the fish. Boil for 15 minutes. Remove the fish and sieve the reduced soup. Blanche nettle in boiling water and blend it with spices and olive oil. Add the cream to the soup. Allow the shells to open in a pan and prepare reduced â&#x20AC;&#x153;buzzaraâ&#x20AC;?. Add rice to the buzzara and cook until rice is well cooked. Serving: Place rice, shells and cleaned fish in a plate. Drizzle with olive oil and add soup. Enjoy this international dish with a Mediterranean touch. 107

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Zrnoo S Uvala baluni 8, 8 210000 00 Spl plitit www.zrnosoli.hr zrnosoli zrnosoli.split@gm split@gm maiil.lccoom 021399333, 091434430050 50 ,

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Restaurant Zrno Soli was opened on 1 March 2011 and since then it has proudly presented Croatian gastronomy in a special way. It is located in ACI marina in Split, on the first floor, offering a splendid million-dollar view of the city of Split, which is 1,700 years old. The restaurant is elegant and warm, and it stops time with its calmness and simplicity of known Dalmatian “take it easy”style. Here you will enjoy long summer nights and warm winter rhapsody, right on the waterfront, with moorings full of boats and clear Adriatic Sea. Even in its first year Zrno Soli became “a name”. During the years it has become one of top gastronomic destinations. Many famous persons set their foot here: the Danish queen, Thai princess, Guns N’ Roses, management of FC Barcelona, prime ministers, presidents, stars and many others. Compliments for food, staff and unforgettable experiences were posted on social media, all due to the special ambience of ACI marina, Split sea pearl. The owner Ivo Vrdoljak has always been focused only on satisfying each particular guest.

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The ingredients must always be fresh, local and processed so that they preserve all their goodness. The name of the restaurant has a deeper meaning. Salt is all around us, it is life, it was mentioned in Gospel of Matthew, the life connected to the sea is also connected to the salt. In 2018 the restaurant was for the first time recommended by Michelin guide. It was confirmed in 2019. They say this motivates them to become even better and to make Zrno Soli and Split important on world gastro scene. Last year the restaurant team visited London in February and hosted 150 persons, 30 of which were from royal family. Present guests expressed their wish to have a Croatian restaurant in London, with signature of Zrno Soli. In May, the restaurant returned to Split, on the very day Prince Harry and Meghan Markle were married. In organization of the British Consulate in Split they organized a gala event in Villa Dalmacija for about 300 guests. American actress Ashley Judd chose the restaurant for some scenes in the TV- series Berlin Station. Zrno Soli was a Michelin restaurant while the marina acted as the south of French coast.

Brujet s palentom “umeko” “Brujet” (fish stew) with Polenta “umeko” style For 4 persons: “brujet”: 1 kg fish (monkfish, spider, piper gurnard, grouper….), 200 g mussels, 4 scampi, 10 black olives, 10 caper flowers, 5 dl homemade tomato sauce, 1 leek, 500 g onion, 100 g parsley, 80 g garlic, 1 dl olive oil, 1 dl white wine,; polenta: 30 g butter, 300 g polenta flour, 40 g Grana Padano cheese, 3 dl cooking cream, 3 dl fish stock, 40 g garlic, 50 g parsley, 0.5 dl olive oil, 50 g leek, lemon juice, salt, pepper

Clean the fish and cut it in big chunks. Add leek and onion to olive oil and simmer until golden. Add fish, garlic, parsley, scampi and wine. When it evaporates, add tomato sauce. Dilute with water or stock if necessary. Clean the mussels from sand by placing them in a pan and shaking the pan. Add them to “brujet”. Cook for 10 minutes. Finally add olives and caper flowers. Simmer leek in butter and olive oil for polenta. Add salt. Pour polenta flour and fry a couple of minutes. Add garlic, parsley, fish stock, grated Grana Padano cheese and cooking cream. Cook stirring for 5- 7 minutes. Finally add a few drops of lemon juice. Serve in a deep plate. First put “umeko” (runny) polenta, then a piece of fish, scampi, a few mussels with sauce. Drizzle with a few drops of extra virgin olive oil.

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Kaštil š lS Franje Josipa 11, KKaanj njon o Cet on etin tinne, e, 2113310 310 1 Omi mš www www.radmanove radmanovee-m mlilini n ce ni ce.h .hr hr info@radmanove--ml mlinnic mlin ice. ce. e.hr hr 021861783 021862238 ,

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During 12th, 13th and 14th century, at the time when Omiš was ruled by families Kačić and Šubić, Slanica was a safe haven of famous Omiš pirates. After the 14th century, when strong Turkish forces appeared in the neighbourhood of Omiš and Poljice, a marketplace was built in Slanica - it was a station for salt trade between the people from Omiš and the Turks. This is where the name Slanica comes from (root of the word is “salt” in Croatian language). In the beautiful canyon of river Cetina, a Karst beauty, only 4 km from where it flows

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into the sea, on the Mediaeval ruins of the marketplace, today’s restaurant Kaštil Slanica was built. Tower Slanica is a monument from 16th century. You can reach the restaurant by car, on foot or by boat which leaves from Omiš bridge. Restaurant Kaštil Slanica, as a part of several-century long history of the canyon, boasts with a particular ambience linking its gastronomic offer to its surroundings and history. Besides offering peace, beauty and relaxation in the clash between the Mediterranean and continental regions, the sea and the river, the sirocco and the northern wind “bura”, it

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also offers homemade specialties. As the famous Omiš pirates, you can enjoy dishes made with ingredients from Cetina (frogs, eels, trout), the sea (fish specialties) and traditional dishes from this region such as the bread and meat prepared under the iron lid (“cripnja” or “peka”), lamb on the spit, “spuži”, “soparnik” and homemade “fritule”. There is a playground for children near the restaurant. In a magical ambience of the restaurant Kaštil Slanica by the Island of Love, friendly hosts organize weddings and other events for up to 230 persons. Restaurant Kaštel Slanica is the winner

of national award Suncokret ruralnog turizma (Sunflower of Rural Tourism) in category Traditional Gastronomy in 2015. Restaurant Kaštil Slanica is the winner of national award “Simply the best” in category Catering Facilities with its offer of traditional food and drinks in rural area in 2016. In 2017 Kaštil Slanica has received the international award, “Touristic prizma” for the new quality in tourism.

Dalmattiinska Dalmatinska Da k pržolica pržolica li

Dalmatian “Pržolica” (meat slice) 300 g tender beef meat, Dalmatian wild edible plants (ramsons, wild carrot, chicory, sow thistle, meadow salsify, fennel, wild Swiss chard), salt, pepper, garlic, extra virgin olive oil.

Clean the plants and wash them in cold water. Cook them in salty water and when tender, season with garlic and olive oil. Cut a slice of meat. Beat it well, add salt, pepper and grill it. When done, sprinkle freshly chopped garlic over it and serve the meat with boiled vegetables.

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Knez Mosorska cesta 13 13, 21 2131 2131 3100 Om O iš iš www www.restaurantrestaurant-kne knnez ez.ccom om.hhr info@restaurant-kkne nez. z.co coom. m.hr hr 021863444 021863452 ,

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

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the owners. Majority of ingredients used in the restaurant are from the garden near the restaurant on the Cetina river. Organic waste is composted and turned into humus which is then used as fertilizer in the garden. Most of the ingredients needed to prepare meals in our restaurant, we grow in our organic garden near the restaurant. The organic waste is composted, and then of compost with the help of Red californian earth worms produce humus of top quality, on which we grow all the vegetables needed. Since 2nd November 2010, the hotel and the restaurant hold the eco-certificate “friend of the environment”.

Jadranska hobbotnicaa u košaricamaa od krumppira

Adriatic Octopus in Potato Baskets 200 g potatoes, 70 g octopus tentacles, 15 g shredded zucchini, 15 g shredded carrots, pinch of parsley, 1 garlic clove, 1 tbsp olive oil, freshly ground white pepper, 1 tbsp reduced balsamic vinegar

Clean and rinse the octopus. Remove the tentacles and cook them in vacuum for 7 hours at 70°C. When cooked, slice the tentacles and set them aside. Save some cooking liquid. Halve larger potatoes, season with coarse salt and roast. When tender, spoon out the middle. Shred zucchini and carrots, briefly simmer them in olive oil, add the potato “meat” and octopus and mix well. Season with salt and freshly ground pepper, finely chopped garlic and parsley. Add some cooking liquid. Fill the potatoes with mixture and pour the balsamic vinegar over. Serve warm.

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Ä&#x192;

Gariful full Obala b.b., b b 214500 Hva v r www www.hvar-garifu hvar garifuul.hr hhrr ivangospodnetic@ p @yahoo @y ahoo..ccom ah om 021742999 021742439 ,

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10 - 01, 01 0112 01.12. - 01. 01.04 04. 4.

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

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offer of fresh fish and extraordinary wines and champagnes with its wine cellar boasting with about 500 sorts of wine, some of which are hard to find in Europe and elsewhere. Along with Croatian wines, the wine list is dominated by French and Italian wines. Some of the most remarkable items are Chateau Petrus, red wine from Bordeaux region and also Chateau Margaux, belonging to Premier Grand Cru class. We must also mention the list of champagnes headed by the prestigious Krug Clos dâ&#x20AC;&#x2122;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 gastronomic experience, we own seven fishing boats catching fish and other seafood on a daily basis. Besides the offer of fresh seafood, restaurant Gariful is proud of the fact that most ingredients come from our own farm so that the food is organic, top quality and of known origin. Each detail in the restaurant’s interior, exterior and offer is cared for with extreme attention and emotion, just like the restaurant’s name, Gariful, which is a word for a special

flower, carnation, the flower of reconciliation symbolizing adoration, respect and deep emotions. All this is contained in the motto of this family- run restaurant in which all is directed towards realization of a higher gastronomic, but also comprehensive enjoyment and experience. The restaurant run by emotions has reached the status of an elite restaurant visited by celebrities from all over the world such as Prince Harry, designer Giorgio Armani, boxer Vladimir Klitschko, actress Demi Moore, Tom Cruise, footballers such as Keylor Navas, Ivan Rakitić, Luka Modrić, Ander Herrera, Luis Figo, businessman Roman Abramovič and many other.

Pijani jastog

Drunken Lobster 2 kg lobster, 1 kg mussels, 500 g tomatoes, 200 g onion, 2 dl olive oil, 50 g garlic, 3 dl white wine, 20 g parsley, 0.2 dl Glenmorangie pride, 700 g spaghetti, salt, pepper

Boil lobster briefly in sea water and cut in chunks. In a deep pan, fry onion in olive oil and add tomatoes, garlic, wine and spices. Add mussels, leave to simmer for about 20 minutes and add lobster. Cook for additional 10 minutes. Add whisky and precooked spaghetti. Cook for additional 3 minutes. 115

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Kopači ači č Donji humac 77, 221142 4233 Doonj n i Huuma m c www www.konoba-ko konoba koopa p cina nnaa.c .com com om info@konoba-koppac a inna. a co com m 021647707 021647707 ,

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In Donji Humac on the island of Brač, 7 km from Supetar, there is restaurant Kopačina. This village has a long and rich history of cutting stone and is the home of a few artistic families. With more than 35 years of experience in restaurant business, steered by their love for the island, family Jugović opened their restaurant in 2000. It is located in the center of the village and from its terrace you can see the island hills dominated by one of the oldest island quarries.

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Led by diligent, hardworking and professional people, this restaurant has become a place you must visit on the island. Specialized for different dishes made with island lamb and traditional Dalmatian meat from the grill, all the dishes represent a unique pleasure. There is a number of wine labels that accompany the food. The staff is professional and friendly, the atmosphere of the village in the interior of the island is romantic. The restaurant’s philosophy is in preparation of original and top-quality ingredients. Traditionally, on Thursdays you can enjoy the

“Evening of Brač Lamb” where the lamb is celebrated, accompanied by live music. The restaurant is proud of being highly rated by independent sources such as Falstaff.

Sunset and local specialties offer a memorable experience in a quiet and cosy place, where time seems to have stopped.

Kopaččina steakk

Steak “Kopačina” 250 g lamb leg, forest mushroom, prosciutto, broad beans, young cheese

Grill the deboned lamb leg. When done, add sautéed mushrooms, locally produced prosciutto and broad beans from Jugović farm over the meat. Cover with young Brač sheep cheese. Gratinate in salamander.

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Villa ll Ne Krvavac 2 - PP84 PP.844, 203550 Metk tkkovvićć www www.hotel-villa-neret hotel villa tvaa.ccom om info@hotel-villa-nnere retv tvaa. a.ccoom 020672200 020672200, 0206772 7222001 020671199 ,

30,

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In the very heart of Neretva Valley, a unique natural oasis on main road Dubrovnik-SplitMostar, there is situated restaurant Villa Neretva. Opened in 1990, today it occupies a high spot among prestigious Croatian restaurants, thanks to hard work and enthusiasm of its owner Pave Jerković. Pleasant interior decorated with artwork from Dalmatian and Neretva milieu, banquet hall, separate room, polyvalent halls, congress hall and contemporary appointed rooms and underground garage make a whole nicely incorporated in the greens and yellows of this tangerine paradise.

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For complete satisfaction of guests there is the culinary team headed by chef Christian Jerković Junior. Every day they prepare Neretva and Dalmatian specialties and a rich international menu accompanied by a wide selection of Croatian quality and top quality wines. Restaurant owner, Mr. Pavo Jerković who is known as the initiator of tourist program Photosafari in Neretva, received many valuable awards himself and these are some of them: state award “Antun Štifanić” for promotion of Croatian tourism awarded by Croatian Tourist Board in 2002 in the category of individuals, the award “Zlatne ruke” (Golden hands), the highest award of Croatian Trade Chamber,

awards of the Association of Caterers of Croatia, the award of the County DubrovnikNeretva in 2007 for contribution to the reputation and promotion of County DubrovnikNeretva at home and abroad, the award of the municipality Kula Norinska for promotion of catering and hotel-industry and development of tourism, the award “Turistička prizma” (Touristic Prism) 2013 within the action “For new Quality in Tourism”, awarded by the association of touristic magazines of Serbia, Montenegro, Croatia, Slovenia, Bosnia and Herzegovina and Macedonia and the award of the City of Opuzen for extraordinary contribution to promotion of Croatian tourism, preservation of Neretva heritage and promotion of traditional values, Srebrni cvijet Suncokreta (Silver Sunflower) of rural tourism in 2015 and many other professional, international awards and recognitions. The unique experience of sailing through pristine nature in parts of Neretva swamp, in autochthonous boats more than 120 years old has become a true attraction of this area. This adventure offers the opportunity to learn about flora and fauna, variety of birds and traditional way of life in one of the oldest swamps in Europe. To complete the experience, there

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

Riblja simfonija

Fish Simphony 1 shrimp, 1 Adriatic squid, fish fillet (150 g), olive oil, salt

Season shrimp, squid and fillet with salt and olive oil. Grill for about 10 minutes. During grilling, drizzle with olive oil using a rosemary sprig. Serve with vegetables julienne (shredded). 119

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Kapeta peta Mali Ston Ston, 202300 Ma Malili Sto t n www www.ostrea.hr ostrea hr ostrea.info@ostreeaa..hhrr 020754264 020754264, 020754422110 020754575 ,

10,

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09 - 00 00, 2412 24.12. - 25. 25. 5.12 5.12 12. 2.

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 Neum and it is situated at the very beginning of peninsula Pelješac. It is in this beautiful aquatorium that the family Kralj empire is located. For years, it has largely contributed to the quality of Croatian tourism. Restaurant Kapetanova kuća is right on the waterfront where there used to be the seat of the port captain at the time of Dubrovnik

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Republic. Everything the nature gave to this region and the people helped to improve can be tasted in Kapetanova kuća because a long time ago the hosts chose the way they wanted to go: to offer their guests everything from the blue sea and the green fields. The restaurant relies on its own production of vegetables and olive oil. The owner of the restaurant and its manager is Mrs. Lidija Kralj. “Come and enjoy life, we will embrace you with love” – this is how the owners invite their guests. “Those who wish to enjoy the atmosphere and landscape may stay over in our hotel Ostrea”.

Morska rapsodija u škartocu

Sea Rhapsody in Paper Bag White fish fillet, scampi, shrimps, calamari, cuttlefish, vegetables, spices

Clean and cut seafood. Cut vegetables. Season according to your taste and put in a paper bag. Bake for 30 minutes at 170 °C.

Biser malostonskog zaljeva Pearl of Malostonski Bay 6 oysters, 1 lemon

Open oysters and serve them with lemon

alica s broštulanim broštulanim mjendulama Šalica

Cup with Roasted Almonds 121

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Porto t R Ulica Portorus bbrr.16, .116, 20290 022900 Skr kriv iven iv iven ena LLuuka www.portorus.co w.portorus.coom info@portorus info@portorus.co coom om 020801261 ,

, 12 - 23 23,

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Restaurant Porto Rosso is situated in Skrivena luka, on the southern coast of Lastovo island. The island was declared nature park due to its exceptional beauty and preserved diversity of flora and fauna. The restaurant itself is part of mini nautical center, together with a cocktail bar near the pebbled beach. The guests can use the pontoon moorings for their boats. The restaurant was originally a fisherman’s house belonging to the family of the owner Marčelino Simić. Sitting on the terrace shaded by pine trees, you can enjoy the view of the

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entire bay. The restaurant’s offer is mainly inspired by Mediterranean cuisine but international dishes are also present as are creations with autochthonous ingredients of other cuisines. Fishermen deliver fresh seafood daily; lamb and goat meat is bred on the island and vegetables are home-grown. Homemade bread, autochthonous ingredients, mainly autochthonous recipes and manner of preparation with rich offer of Croatian and foreign wines motivate guests to return to this restaurant.

FFile ilee rib ribe be u umaku umaaku od od konjaka konjaka

Fish Fillet in Cognac Sauce Fish fillet, cooking cream, salt, pepper, dill, cognac, white wine, tomato puree, shallot

Fry shallot in a little fat, add some flour, cognac and wine. Season and add fish stock. Cook to achieve preferred thickness. Fry fish fillet and serve it with sauce and boiled vegetables.

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Stari ari kka ŠŠ. KK. Domagoja 88,, 2002250 Ore rebi bić bić bi http http://www.hote //www hoteelaaddrria iatiticcore core co rebi bic.c bi .co com om info@hoteladriati adriatico coorreebi bicc.co c.coom 020714488 020713941 ,

30,

07 23 07-23

In Orebić, a place with rich maritime tradition, within hotel Adriatic, there is restaurant Stari kapetan. The outside part of the restaurant is on a replica of a17th century old sailing boat, right next to the sea. The interior tells a historic story with numerous ship mementos. Traditional cuisine perfectly fits this story since it has been composed of seafood and fresh local vegetables. Guests mostly choose fish often caught by the owner himself. Popular dishes are octopus “buzzara” style, black risotto and mussels from Mali Ston. The owner Igor Mikulić is also the

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chef, assisted by his creative team. “To sail with Stari kapetan to historic-gastronomic pleasure, combined with the best Pelješac wines is a memorable experience. It will be fulfilled with lodging in one of six luxurious rooms in Boutique Hotel Adriatic. It is an elegant and charming hotel with carefully designed rooms up to the last detail with impeccable service putting the guest in the centre of attention in order to make him feel at home. With its autochthonous interior decoration it preserves the suggestive atmosphere of a historic residence transformed into a real artistic form in the heart of Orebić.”, say the hosts.

Tuna ĹĄefa kuhinje

Chefâ&#x20AC;&#x2122;s Tuna 200 g tuna fillet, 40 g pancetta (smoked bacon), 100 g zucchini, eggplant and pepper (in total), 120 g Swiss chard with potatoes, salt, pepper, olive oil, marinade made of olive oil and garlic

Cut vegetables in small pieces. Cook Swiss chard with potatoes, season with salt and pepper and pour marinade over it. Dice tuna fillet. Wrap them in slices of pancetta. Make skewers alternating tuna and vegetables. Grill for 7 minutes until medium done. Season with olive oil. With this dish, we recommend the family pride, wine Don Josip.

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Klarisa larisa Poljana Paska Mil Milič illič ičev čev ević ićaa 4, ić 4 2000000 Dub u rroovnniikk www www.klarisa-dub klarisa dubbro r vnik vnnik.c ikk.ccom o toni@klarisa.hr isa.hr 020413100 020413100 ,

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“What would you say if you were invited for lunch in one of the first orphanages in Europe? And what if we invite you for a glass of wine in Napoleon’s armory? Restaurant Klarisa is all that and much, much more”, say the hosts. It is located in the heart of old Dubrovnik, near the Onofrio’s fountain, in the former Monastery of St. Claire dating back in 13th century. “The menu consists of the best fish, meat and vegetarian specialties representing Mediterranean cuisine. We are proud of the completed cycle of catch, transport, retail sale (fishing boat, market and fishmonger in Gruž) to restaurant kitchen,

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with emphasis on Adriatic fish. Daily fresh offer of Adriatic fish and various seafood (mussels, crabs) guarantees extreme enjoyment in fish specialties. All ingredients we use come from DubrovnikNeretva County. Meat is brought from Slavonian farms (eastern Croatia). Fruit and vegetables that we use is grown in a farm in Konavlje, in the immediate vicinity of Dubrovnik,” say the hosts. The restaurant’s specialty is flounder in paper bag. It is a high-quality fish, baked in a brown bag, with vegetables. There is a background story that goes with it: in times of Dubrovnik Republic, this fish was so praised that its catch was marked by raising a white flag on the ship, as a sign to other fishermen that the catch

was successful and that the workday is over. The dessert in the restaurant is also carefully selected, it is a traditional almond and sour orange cake served with candied almonds and orange zest. What makes Klarisa restaurant so special? Is it the historic story, local ingredients turned

into best dishes, list of limited wine editions or its exclusive ambience - why don’t you find out? What makes Klarisa restaurant so special? Is it the historic story, local ingredients turned into best dishes, list of limited wine editions or its exclusive ambience-why don’t you find out?

RRomb omb u šškartocu kartocu

Turbot in Paper Bag

TTradicionalna raddiccionalnna torta torta od od mjendula mjendula i ljute naranče

Traditional Almond and Sour Orange Cake 127

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Nautik autikk Brsalje 33, 20000 Du D br brov o nik ov niik www www.nautikarest nautikaresttau aura rant ra n s. nt s.co com co m sales@nautikare nautikaresttau aura uraantts. s.ccoom 020442526 020442525 ,

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

us of the rich past and golden era of Dubrovnik Republic. Magazine Conde Nast Traveller put Nautica on the sixth place among the most romantic restaurants in the world for year 2008. The restaurant staff had the pleasure to host Pope John Paul II during his visit to Dubrovnik on 6 June 2003. The chefs naturally continue what the nature had started - to preserve and improve the natural tastes. “In Nautika tradition, quality and creativity are united creating a completely new “elevated” dimension of Mediterranean cuisine”, say the hosts.

File od tune Tuna Fillet Cut tuna in a stick 10 cm long and 3 cm thick. Then grate zucchini to make “spaghetti”. Season zucchini with salt, pepper, olive oil and lemon juice. Roast heads of garlic cut in half. Squeeze them when done, boil twice in milk, add salt, sugar, butter and cream. Wash and dry capers. Put them in the oven to dry completely. Blend them into a powder. When every ingredient is ready, grill three cubes of tuna and serve on garlic stripes, with zucchini in the middle of the plate. Decorate with a flower.

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MORE THAN 300 YEARS IN VINICULTURE AND WINEMAKING NEW FAMILY CELLAR BUILT AS FRENCH CHATEAU 02'(51 *5$3( 352&(66,1* 7(&+12/2*< 0$785$7,21 2) 723 48$/,7< :,1(6 ,1 2$. %$55(/6 OWNER IS GRADUATE ENGINEER OF AGRONOMY, OENOLOGIST 0$72 9,2/,Ä&#x192; â&#x20AC;¢ MANUFACTURE OF OLIVE OIL

Susret mora i vina KuÅ¡aona vina, restoran i marina Bilo Idro

www.zlatanotok.hr

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Pantar Put Kralja Tomisllava avva 1, 200 0000 00 Dubbroovn vniikk pantarul.com pantarul@pantarul pantarul@pantaruull.com com 020333486 ,

uto-ned: t d 12 12-24, 24

70,

150 5 50 12--16 16;; 188-2 -244

Since 2014 restaurant Pantarul, located in Lapad in Dubrovnik has been a favourite spot of people from Dubrovnik and you will meet them on workdays and at weekends. You will always be met by one of the co- owners: Milan Vasić, Đuro Šiljug or Ana- Marija Bujić. The menu is compact but varied and it changes three times a year, in sync with seasons. Besides the fixed menu, Pantarul also offer the so-called tapas menu with dishes changing more often, i.e. weekly.

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Pantarul’s wine list has been created by acclaimed sommelier Siniša Lasan. It is focused on top Croatian wines. All labels can be ordered by glass. Pantarul’s motto: “Feels like home” actually describes this restaurant- the ambience is relaxed, staff is friendly but professional and the food is prepared with carefully selected ingredients coming from recognized suppliers. As a memento of your stay in Panatarul you can buy one of two restaurant cookbooks: Pantarul doma (Croatian edition), Pantarul at Home (English edition) or What’s Cooking in Dubrovnik (English edition).

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

Heat the oven to 180 °C. Roll the dough thinly and place it in a round 26 cm baking tin. Cut the dough hanging from the rim and use the fork to poke the dough. Bake for 10 minutes and even the parts that are puffed with back of the spoon. Do not worry if some dough crumbles. Leave to rest. Drain tomatoes and remove stems from the figs. Cut both to 0.5 cm pieces. Whisk eggs in a bowl, add cooking cream, goat cheese, Parmesan and chives. Add tomatoes and figs. Season generously with salt and pepper and pour over the half- baked dough. Bake for 40- 50 minutes until the filling is stiff and the dough is golden.

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Galija l Vuličevićeva 11, 202 202 0210 10 Cav avta tatt ta www www.galija.hr galija hr mislav.burdjelez@ mislav.burdj @du du.t.tt-ccom m.hhr 020478566 020478554 ,

90,,

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12 - 24 24, 0112 01.12. - 288.02 02.

Taverna Galija is situated in the shade of pine trees at the very end of Cavtat pier. Cavtat, as the most southern town on our coast, is located 16 km south of Dubrovnik and 2 km from the main road. It used to be a Greek colony called Epidaurus. In 7th century its inhabitants founded Dubrovnik, at a location that offered protection from the attacks coming from the sea. Later it changed its name to Civitas (meaning old town). The gastronomic offer of Galija is dedicated to the specialties with a hundred-year-old tradition but also to totally new creations of young culinary masters. Cheeses, sea urchins,

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shrimps in honey, “popara”, roasted octopus, cannelloni with scampi in sauce made with young cheese, these are just some of the specialties that make the visit to our restaurant worthwhile. The rich gastronomic offer is accompanied with the enological story offering important wines of Konavlje region - Malvasia of Dubrovnik, Vugava, Grk along with wines from whole Croatia and neighboring countries. Enjoying their meal in a pleasant ambience with a view of Cavtat bay and the small boats in front of the restaurant and excellent food invite the guests to return as soon as possible. The food is prepared in front of the guests and

the atmosphere is complemented by piano music in the light of candles. Besides the gastronomic enjoyment, the owner is willing to organize activities for his

guests such as big game fishing and similar so that the guests can actually eat the fish they had caught in the nearby archipelago around the islets and cliffs of Bobars, Trava, Hljeb, Ražnjić…

Fuži s morskim ježevima

“Fuži” (pasta) with Sea Urchins 400 g pasta, 100 g capers, 40- 50 sea urchins, 4 dl white wine, 1 small tomato, parmesan, salt, pepper, clove of garlic

Open sea urchins, wash them and remove the roe. Briefly fry capers in olive oil, add diced tomato and finely chopped garlic. Pour the wine and add urchin roe. Add salt and pepper. Pour the sauce over the cooked pasta, stir, grate parmesan and serve immediately. 133

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

kada MORE kaže HVALA

preuzmite plavu vreću od našeg distributera ili upotrijebite bilo koju drugu vreću

get a blue bag from our distributor or use any other bag

prikupite sve što je more izbacilo na obalu

collect everything the sea washed up on the shore

snimite svoj eko podvig i javno ga objavite na društvenim mrežama, uz obavezni hashtag: #BlueBagEco

record your ecological accomplishment and publish it on social networks with the required hashtag: #BlueBagEco

svaki mjesec biramo najoriginalnije objave i nagrađujemo autore

each month we will select the most original stories and reward the authors

www.bluebag.eco

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 FKHHVH Â³Ã£NULSDYDFÂ´ DQG VPRNHG EDFRQ RU GHHU ERDU RU EHDU SURVFLXWWR ZLWK Â³XÃ£WLSFLÂ´ IULHG SLHFHV RI GRXJK RU KRPHPDGH URXQG EUHDG Â³SRJDÃ¾DÂ´ 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 XQGHU WKH LURQ FRYHU Â³SHNDÂ´ VWXàµµHG YHDO breast, venison dishes, breaded frog legs or trout prepared in many ways. ,Q 0RVODYLQD UHJLRQ RQH VKRXOG GHÂ¿nitely try white polenta with baked cream, JUDWLQDWHG EHDQV FRUQ Â³]OHYDQNDÂ´ RU Â³EDO]DPDÃ¾DÂ´ W\SLFDO GLVKHV PDGH ZLWK FRUQ Ã&#x20AC;RXU $ ORW RI VSHFLDOWLHV IURP WKLV UHJLRQ are based on cream and pumpkin.

The most famous autochthonous sort RI ZLQH LV Ã¢NUOHW )ORULMDQRYLÃ¼ $PRQJ ZKLWH ZLQHV PRVW SUHVHQW DUH *UDÃ£HYLQD &KDUGRQQD\ DQG 3LQRW EODQF )ORUMDQRYLÃ¼ DQG :LQHU\ Ã¢RÃ£WDU DQG DPRQJ UHG ZLQHV )UDQNRYND )ORUMDQRYLÃ¼ DQG :LQHU\ Ã¢RÃ£WDU :LWK GHVHUWV ZH UHFRPPHQG 0XÃ£NDW 2WRQHO )ORULMDQRYLÃ¼ DQG DURPDWLF 7UDPLQDF :LQDU\ Ã¢RÃ£WDU 5HVWDXUDQW 6UDNRYÃ¾LÃ¼ IURP .DUORYDF RIfers local gastronomic dishes but also specialties from other regions and creative dishes. The same is true for restaurants '3 LQ 'RQML =YHÃ¾DM )UDQNRSDQ LQ 2JXOLQ and Cocktail in Sisak. Autochthonous speFLDOWLHV DUH VHUYHG LQ 0LUMDQD 5DVWRNH LQ 'RQML 1LNÃ£LÃ¼ ZKLOH UHVWDXUDQW Ã¤JDQMHU LQ 2]DOM LV PRVWO\ VSHFLDOL]HG LQ SUHSDUDtion of lamb. Hunterâ&#x20AC;&#x2122;s cuisine is preferred LQ %LWRUDM LQ )XÃ¥LQH /RYDÃ¾NL GRP 0XOMDYD LQ 9RMQLÃ¼ /RYDÃ¾NL URJ LQ .DUORYDF DQG Gradina in Josipdol. 135

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E a Eva Gorski Raj 44, 513 51316 16 Lok 16 ok vee www.ev ww.eva-restaurran ant.t.ccoom ant. om restaurant restaurant.eva@g eva@ggm gmaaiil.l..co ccoom om 051270500 ,

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Restaurant Eva is located in western Gorski Kotar, in the socalled green heart of Croatia, in pristine nature, on the shore of Lokve Lake, in the area called “Gorski raj”, at 800 m of altitude and only about 30 km from the Adriatic coast. Lokve Lake is a true challenge for all sport and recreation fans; one can go fishing (in 1973 a record trout of 25.4 kg was caught here), diving, rowing, sailing or walking or cycling around the Lake. The first championship in underwater orientation was held here. Cave “Lokvarka” is located in the immediate vicinity. It is the largest cave open to public in Croatia. It was discovered in 1912 and declared as cultural monument. There are two more caves nearby, Bukovac and Medvjeđa Cave. In Bukovac

cave evidence of human presence from Stone Age was found. It is believed this cave is about 40,000 years old. Park and forest Golubinjak, with the tallest Croatian fir tree, the “Forest Queen”, about 250 years old, will impress the visitors with its size and arranged walking trails. Only about 15 km from the Lake there is National Park Risnjak and it takes you only about 30 minutes to reach the skiing slopes of Platak, Petehovac and Begovo razdolje. You can also go rafting on Kupa river. The restaurant’s offer is based on homemade quality food. The hosts are particularly proud of venison dishes (bear, deer, doe, wild boar), local trout and Gorski Kotar specialties such as homemade blood sausage, hunter’s sausages, local cheese).

Sote od divljači Venison Saute For 2 persons: 350 g deer meat, 1 onion, oil, mustard, 50 g forest blueberries, 100 g mushrooms (porcini, button mushrooms), spices, red wine, cream

Fry onion in hot oil. Add shredded meat (previously marinated in mustard and oil) and simmer it. When the meat is tender, add mushrooms and continue to simmer. Add red wine and stock, let the wine evaporate and add blueberries. Season, add a drop of cream and serve with homemade potato dumplings or hunter’s dumplings. 136

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Bitoraj Sveti križ 1, 1 51322 5132 Fužin inne www www.bitoraj.hr bitoraj hr info@bitoraj.hr info@b 051835019 051835019, 051830000 0 5 051835060 ,

20,

180,

07 - 23

Fužine is situated 730 m above the sea level in the south-western part of Gorski Kotar. It is surrounded by picturesque mountains, silence of centenarian coniferous forests and beauty of its lakes. Since its establishment, the village has relied on its good traffic position in vicinity of transit directions - once road Karolina that connected hinterland with the coast, railway and today motorway Zagreb - Rijeka. It is a real pleasure to stay at the sea and spend the night enjoying the mountainous air.

138

In far 1898 traveller Dragutin Hirc wrote about Fužine and its area: “…There are mountainous ports and fields, meadows of most abundant alpine flowers, there are streams, springs, valleys, fields, there are views that ignite your soul, there are many, many things that resemble a rich suit Fužine wears with pride”. Family Kauzlarić has continued the tradition of Fužine guest house Neda founded in 1933. In 2007 they completely renovated this historic object and turned it into a high category hotel. In Bitoraj, besides specialties made of ve-

nison and local cuisine, there are also dishes prepared on open fireplace so that the guests may enjoy the preparation of veal, lamb, yo-

ung boar under the bell “peka”, venison, boar and bear steaks, “furman” ribs, beefsteak and “Mammoth Steak” (T-bone steak).

Medaljoni M edaljoni od košute u vrijijesku s pireom od buče

Doe Medallions in Heather with Mashed Squash 800 g doe medallions, a sprig of heather (or thyme), butternut squash of about 1 kg, 2 dl beef stock, 0.5 dl pumpkin oil, 1 onion, 100 g butter, 1 dl oil, salt, pepper, rocket salad and lamb lettuce

Halve the squash and roast it at 180°C for about 30 minutes. When done, remove the skin and seeds, dice it and put in a frying pan, on previously sautéed onion. Simmer until all liquid evaporates. Add some pumpkin oil, salt and pepper and blend. For medallions, slice meat in 8 equal slices. Season with salt and pepper and fry on both sides (2 minutes each). Leave them to rest. Add stock, heather and butter to the same pan and boil until the sauce is reduced to desired thickness. Return the medallions to the sauce and simmer for about 2 to 3 minutes. Serve with rocket and lamb’s lettuce salad. 139

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Franko k II. G G. Kovačića 11, 473 7300 0 Oguuliin 00 www www.hotel-frank hotel frankkop o an an.h .hrr hotel-frankopan@ hote @hot @h o el el-f -frankkoppan an.hhr an.h 047525509 047525542 ,

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80, 0

180

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Restaurant Frankopan is situated in the hotel of the same name, in the center of the magic town of Ogulin, near the 16th century Frankopan castle and natural attraction Đulin ponor, with a view of the splendid mountain Klek. It is 4.5 km away from the entrance to motorway Zagreb-Split and 400 m from the bus station. The building was reconstructed as a cultural heritage object in the very center of the town. The restaurant reopened to visitors in 2007. The inner terrace, Atrij, is 350 m2 large and it has kept its authentic 19 th century image.

140

You can choose your meal from a rich menu of meat, game, vegetarian, fish, pasta or sweet dishes. The food is based on autochthonous ingredients such as deer, boar or bear prosciutto, homemade cheeses, mushrooms - filled or grilled, trout, rolled veal or grilled meat. One of the specialties is “Ogulin Masnica” and “Ogulin Feast”, a six-course meal of traditional dishes that may be accompanied by top quality wines. Along with many other desserts, the restaurant offers over 50 kinds of pancakes. There are about 100 wines to taste with a possibility of organizing wine tastings accompanied with

smoking of Cuban cigars. There are also various cocktails. Kind and professional staff always tries to pleasantly surprise the guests and make their stay in the restaurant an unforgettable expe-

rience. The restaurant also organizes different events such as weddings, private and business celebrations. Their efforts were awarded with high placement in the action Turistički cvijet 2008. (The Tourist Flower 2008).

Sarmice sa šarenim pireom

Sour Cabbage Rolls with Multicolour Puree For 4 persons: 500 g mixed minced meat, 1 head of sour cabbage, 1 onion, 1 clove garlic, 100 g rice, 250 g bacon, 2 eggs, salt, pepper, red paprika, 1 kg potatoes, 100 g peas, 100 g carrots

Remove external leaves and hard central part from cabbage. Saute onion, garlic and bacon in a little oil. Leave to cool and add to meat. Add rice, parsley, salt, pepper, egg and paprika. Mix well and leave to rest for about 30 minutes. Put about 1/10 of meat mixture on each cabbage leaf and make little rolls. Shred the remaining cabbage and start to make layers in a pan: first put some fat, then some shredded cabbage, then rolls and sliced homemade bacon. Add water to cover the rolls. Cook for one and a half to two hours on low heat, adding water if necessary. For puree boil potatoes, peas and carrots in separate pans. Blend peas and carrots and add to mashed potatoes split in three parts. Season with salt and pepper. Layer the three purees finishing with carrot one

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Gradin d Senjska 32 32, 473003 03 Jos o ipdo ippdo doll www www.restoran-gr restoran grad a inna. a hr h inf info@restoran-graadi dina.hr .hhr 047581515 047801464 ,

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Restaurant Gradina is located only a few hundred meters from the center of Josipdol, the crossroads of many paths near the road to Senj and to Plitvice Lakes. It is also in the vicinity of motorway Zagreb-Split. The restaurant was opened on 4th November 1995 and in its 22 years it may boast with numerous awards and acknowledgments for its quality service. They are also proud of the expertise and permanent education of their employees. The restaurant’s interior is decorated with artwork of renowned Croatian painters and a display table that may help you choose wine from the selection of best Croatian wineries. The object is full of hunting trophies showing the fauna of the region. Gradina daily serves cold and hot appetizers, game specialties, grilled meat, meat on the spit and from the bread baking oven, freshwater fish and crab. The restaurant is primarily known for its awarded game cuisine with specialties made with venison, boar and bear. There are also “štrukli”, which are in Gradina prepared in six different ways: savoury ones with cheese, vegetables or mushrooms and sweet ones with cranberries, blueberries and 142

walnuts. Autochthonous potatoes from Lika and cabbage from Ogulin take a special place on the menu. These two ingredients have fed generations in this region and they have been labelled as ingredients with protected geographical origin and authenticity. The restaurant offers catering services for family dinners in one’s own home but also official formal events and holiday buffets at locations chosen by the guest. There is a long reference list of satisfied clients who recognized the quality and advantages of this service. Wedding receptions are organized in the restaurant itself. There is a wide range of set menus which are tailored in accordance with the bride and groom’s wishes. Within the Catering Trade Gradina, of which restaurant Gradina is a part, there is also a hunting lodge Hum. Its offer is adjusted to its guests; particular care is taken of the gastronomic aspect which comprises traditional dishes. For all the guests who would like to take a part of Lika with them, different types of honey produced in the bee garden of OPG Pavlić are offered.

Pašteta od divljjačči

Venison Pate 250 g deer neck, 250 g wild boar meat, 30 g bacon, 50 g root vegetables, 50 g onion, 0.5 dl oil, 2 tbsp cognac, butter, nutmeg, pepper, garlic, dried cranberry

Season meat and vegetables and leave to rest for 3- 4 hours. Fry diced bacon in oil, add onion and meat and continue to simmer until meat is tender. Let the meat cool and then mince it. Add beaten butter, cranberry and cognac. Serve pate in moulds, with toast. 143

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Mirjana Donji Nikšić 101,, 47240 7722400 Donnjiji Nik ikši šić www www.mirjana-ras mirjana rasstooke ke.c .ccoom .com m info@mirjana-rasttookke. e.co e.co com 047787205 047811149 ,

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Restaurant Mirjana & Rastoke is positioned in the vicinity of the city of Slunj, a short drive from the beauty pearl of Rastoke - “little” Plitvice and 25 minutes from the entrance to National Park Plitvice Lakes, on state road leading from Zagreb to Slunj, Plivice Lakes, Zadar, Split, 4 km before Slunj, on the right side. This family-run restaurant presents tradition in preparation of homemade specialties and preservation of original recipes. Top gastronomic experience is guaranteed by rich culinary experience and use of local, ecological-

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ly grown ingredients. Specialties include wellknown Lika lamb, veal under the bell, venison dishes, fish and vegetarian dishes. The most demanding palates searching for sweet treats will enjoy apple strudels and gratinated pancakes. The restaurant can seat 250 guests, there is bar for 50 persons and a terrace for 150. The whole restaurant is traditionally appointed. Warm soft colours, wood and stone used for decoration and friendly staff dressed in traditional costumes will create a relaxed and cozy atmosphere.

Rolano teleće pečenje ispod peke, u umaku od domaćih šljiva s pekarskim krumpirom

Rolled Roast Veal under Bell in Plum Sauce with Baker’s Potatoes For rolled veal: veal neck (deboned), salt, pepper, chopped garlic; for plum sauce: fresh plums, beef stock, salt, pepper, cinnamon, cloves, sugar, red wine: for baker’s potatoes: young potatoes, salt, pepper, ground sweet paprika, olive oil

Cut the veal neck as if you were opening a book. Add spices and roll the meat. Tie with kitchen string and roast under the bell for about 4 hours, depending on the quantity of meat. Add beef stock during roasting. When meat is nearly done, add potatoes. For sauce peel plums and remove pits. Simmer plums in butter until tender. Add all other ingredients and stock. Blend the sauce and add more stock if necessary.

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Djed Put za Djed 11, 4444330 H Hrr va v ts t ka k Kosta ostaajn os jnic nicca www.djed.hr djed hr info@djed.hr 044851561 044851561, 0 ,

, 11 00 22 11:00-22,

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11::000 -2 -21: 1:00 00

Hrvatska Kostajnica is an old and proud town in Banovina. The river Una flows through it and a bridge across the river Una connects it with Bosnia and Herzegovina. Every year in July Kostajnica is the host of international event “Lađom niz Unu” (Down the Una by Boat). This ecologically pure area attracts more and more lovers of pristine nature and ecological produce. Neighbouring forests are full of chestnut trees after which the town was named. There is also an event celebrating chestnuts (“Kestenijada”) which has become a

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Croatian brand. Specialties with chestnuts are what restaurant Djed is proud of. The view from the restaurant opens to the town and the river Una. Steak Kestenijada and Chestnut Dumpling in Chocolate Sauce are some of the dishes the guests always come back to. There are, of course, other specialties from the area, grilled dishes and meat on spit prepared on order. A range of brandies, selected wines and even blackberry wines accompany the specialties. In cold weather guests can enjoy the sound of fire from the open fireplace.

Djedovv džep

Grandpa’s Pocket Turkey steak, “kulen” salami, Gouda cheese, tomato

Gently beating the meat, make it thinner. Put thin slices of salami on one half, add diced tomato and cheese. Fold the meat and grill it.

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Lovačk čk Radonja 45, 45 4722 47 2200 Voojjjni niić portal.hrsume.hr/ portal.hrsume.h r//in r/in inde ndex. x.ph pphhp/ p/h /t p/hr /turrizzam am/n /naii-oobjjekktiti/mul /n /mul /m uljaavaa ulja lovacki-dom-mulj muljjjaavaa@h @hrs rsum rsum ume. e.hr hr 098447596 047613438 ,

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70, 0

10 - 21 21, 24.12. 2412 - 31 31.12 122. 12.

Hunter’s Lodge Muljava is situated on the slopes of Petrov agora, surrounded by centennial beech forests. It is an ideal place for rest and relaxation, only 33 km away from Karlovac in direction of Vojnić. If you want to enjoy the beauty and hunting ground for a longer period of time, hunter’s lodge Muljava offers accommodation in 8 comfortable rooms with a total of 27 beds. Wild boars, roes and snipes are hunted here. Therefore, the gastronomic offer is based on hunter’s specialities, traditional recipes, specialties prepared with forest fruits and also

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grilled meat and those prepared on the spit. Beside the lodge there is large covered area for 350 persons. Different events can be organized there, like weddings, workshops and business meetings. It is equipped for presentations and projections. Beside this area there is a large barbecue, wateroperated. Along with the gastronomic offer, there is possibility for many other activities: a playground, area for art colonies, photo excursions, catering and barbecue facilities, conference hall, mountaineering and educative trails, tracks for persons with special needs, tourist sightseeing of historical and cultural

sights such as the tomb of king Peter, Pavlin monastery and monuments from World War II, ornithological park, recreational activities (archery, 3D archery, paintball, bicycle rental), organized camping, program of school

trips and field lessons, international race “King Petar Svačić”, organization of business meetings and events, seasonal events (dedicated to chestnuts, mushrooms…), organization of weddings and other private celebrations.

Odrrezakk jelenna u umaku od vina

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

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

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DP Donji Zvečaj Zveča 41, 47 4726 261 Do D nj nji Zvveččaj nji www.restoran-dpp.com www.restoran .ccom m restoran.dp@gm p@gmaaill.ccom m 04781910 047819100 047819115 ,

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Restaurant DP is located on the eighth kilometer of state road Duga Resa-Senj, in Donji Žvečaj. It is just about a hundred meters away from the beautiful green and clear river of Mrežnica. The restaurant is owned by family Vukmanić. This warm discreet corner can accommodate 240 guests in two separate halls and on two summer terraces. It is the owner’s mission to approach each guest, to be good hosts, to assist the guests in their selection of traditional national dishes, dishes from the spit, under iron cover (“peka”), from the grill or imaginative á la carte dishes

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and specialities from Mrežnica area prepared by famous chef Ivana Vukmanić. From spring to autumn rafting and canoeing is organized on the river with all groups finishing their trail exactly in front of the restaurant where lunch is prepared in the open air. During the summer months the water temperature reaches a pleasurable 26 °C and it is ideal for swimming. Other touristic services are offered: hunting and fishing, paintball, team building, cycling, archery. Accommodation is possible in 3 double and 3 triple rooms above the restaurant. There are also tennis and futsal courts and children’s playground nearby.

Restaurant DP also owns two facilities on the river Mrežnica where the guests can celebrate their birthdays, weddings or other important dates. These are Mrežnička kuća (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 in the nature by the river or enjoy fish or meat specialties and also desserts.

File pastrve s umakom od traaminca

Trout Fillet with Traminer- Wine Sauce 400 g trout, 30 g young spinach, 5 g garlic, 5 g parsley (leaves), salt, white pepper, 0.2 dl sunflower oil, 50 g egg yolk, 1 dl Traminer wine, 30 g butter, 150 g potatoes, 2 confit tomatoes

Fillet the trout, remove its skin and all the bones but save the skin. Season the fillets with salt and white pepper on the internal part, sprinkle it with parsley and garlic. Place leaves of young spinach over the fillets, drizzle with oil and roll them. Wrap each roll in cling foil and then in aluminium foil. Boil in water for 5- 10 min, depending on the thickness of the fillets. Place the trout skin in the press between two pans covered in baking paper and roast at 180 degrees for 15 to 20 minutes For traminer sauce mix egg yolk and wine until the sauce thickens, remove from heat and add butter. As a side dish, bake young potatoes and garnish the dish with cherry tomato confit.

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Lovačč Lovačk Zagrebačk Zagrebačka 146,, 470 7000 000 Kar a lo lova vaac www.lovack g.hr www.lovacki-rog .hhr restoran@lovac @lovacki--rog.hr 047637 047637675 047601888 ,

100,

1800,

10 - 23

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

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The restaurant consists of four separate rooms appropriate for various celebrations and gastronomic gatherings (40- 260 persons). Between the forest and the restaurant there is a lawn with a fountain creating a special atmosphere. It is possible to organise weddings in the open with special arrangements, welcome cocktails, cutting of wedding cake under the stars. All the details are taken care by restaurant staff who are also proud of their catering services. A novelty in the restaurant’s offer is the organization of events, weddings and family gatherings in Old Town Dubovac.

Mirisni teleÄ&#x2021;i kotleti s mladim krumpirom

Aromatic Veal Cutlet with Young Potatoes Veal cutlet, pepper, salt, oil, rosemary, wine, mustard, young potatoes

Season the cutlets with salt and pepper. Marinate in wine, mustard and rosemary. Leave to marinate overnight. Grill the cutlets until meat is pink. Serve with locally grown young potatoes. If you like, you can also serve them with cranberry or hunterâ&#x20AC;&#x2122;s sauce.

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Ž Žgan Žganje Jaškovo 51, 472880 Ozalj Jaškov www.res www.restoran-zg ganjer.hr info@restor restoran-zgaanj n eerr.hhr 047 047751200 0477510007 ,

, 08 - 22 22,

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3000,

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...Close enough to be easily reached and far enough to forget everyday worries and city rush... Since 1974, not far from historic Ozalj, Karlovac and Slovenia, in picturesque Jaškovo, family Žganjer has offered their guests culinary enjoyment and unforgettable moments in cosy atmosphere. Restaurant Žganjer is a combination of tradition and modern trends, all in service of guests’ satisfaction. When preparing food, the most important thing are fresh ingredients produced by local farmers. Tradition is reflected in preparation

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of traditional dishes. Homemade specialties such as bread and rolls, lamb pate or grilled liver with fresh cheese are worth trying. Pork specialties like sausages, ham and bacon are inevitable. The restaurant holds Guinness Certificate for the longest strudel in the world, prepared on 6th September 2015. It was presented in Jaškovo and it was 1,479.38 m long. The certificate is exhibited in the restaurant. Lamb brought from the island of Pag and Krk is prepared on the spit, over beech wood. The owner Ivan Žganjer personally selects

Štrudla

lambs from breeders, some of them have been cooperating for over 25 years. Hot lamb and homemade bread are accompanied by equally interesting wine - Gramusch, a unique combination created in family Žabčić’s cellar. You can spend the night in Jaškovo because

within the restaurant building there are 5 cozy rooms with atmosphere of past times. „Come again this year to ŠtrudlaFest- on 8 September 2019. Visit the destination “Green Heart of Croatia” - Karlovac, Ozalj and Ribnik, a source of unique experience…

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Cockta Cock Dr Ante Dr. A Starčeviića ća 27,7 440 4000 0 Sisak 00 isak is www.c www.cocktail.hr cocktail@ ktail@cocktail.h .hr .h hr 0044549137 044549137 ,

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

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Kramarić have been additionally educated in Croatia and abroad. They passed their skills and knowledge to the family-run restaurant. The restaurant terrace has a small park with a fountain. The atmosphere is relaxing and the staff has always practised individual approach to each guest. The taste and smell of food that you are going to taste will entrap you because what your palate tries, it never forgets. Since restaurant Cocktail is oriented to gastronomy (Greek gastronomia - knowledge of various dishes and the way they are prepared, cult of selected food

and culinary expertise), here you can taste fine dishes prepared with the best ingredients from the area. There are traditional dishes from Posavsko-moslovačka region, Mediterranean dishes and also results of research and inventions: creative cooking, revisited dishes and

specific menus. The restaurant also offers catering services. About a hundred of white, red and rose wines of continental and Mediterranean Croatia are also served here.

10 sati pareni juneći mišić s pjenicom od krumpira

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

Marinate the muscles in olive oil with thyme, salt and pepper for 24 hours. Put the muscles into a vacuum-sealed bag carefully extracting all the air. Steam the meat for 10 hours at 80 °C. Pour demi-glace sauce enriched with thyme over the muscles. Serve the muscles with potato foam.

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Karl Karlo Plešivic lešivica 41, 104550 Ple leši eššiivi vica vica ca www.gastronautt.hr t.t.hr karlo.g karlo.gastrovin@g gma mailill.ccom 01629309 93091, ,

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

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den, orchard and vineyard. At weekends there is always “peka” (meat prepared under an iron lid, covered with hot coal). The host recommends lamb from Žumberak, veal, poultry, rabbits, ham, bacon, sausages, cottage cheese with sour cream… Smoked trout from Žumberak, catfish and carp are also on the menu. The hosts’ message: “Restaurant Karlo has its own “peka” and spits so meat or fish for about 100 persons can easily be prepared. Greetings from little Tuscany!”

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

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

Okruglice od srndaća

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

Make balls out of meat, spices, corn flour and egg white. Fry them in hot oil to sear. Braise onion and add other vegetables. Add wine and blend all the ingredients. Add meatballs and gently cook for half an hour. Mash boiled potatoes with some salt and butter. Add coarse flour, baking soda and egg white. Form a loaf and boil it for half an hour. 161

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Mon A Mo TTrg kralja Tomislaav avaa 26 26, 1044110 Ve Veliika ka Gor oriica ic a ww www.monami.hr r mona monamihr@gmai il..coom 016213333 0162213300 ,

pon - sub: 10 - 2333,, 01 01.0 .08. 08. 8. - 21.08 0 .

Daily fresh white fish, black cuttlefish risotto, Adriatic squid and octopus salad are expecting you in restaurant Mon Ami. Delicacies such as Kvarner scampi, lobster, shellfish, tuna carpaccio with black truffle or sand smelt fried in olive oil are always on the menu. You can also enjoy meat dishes such as grilled steaks in truffle sauce or vegetarian and gluten free dishes. Extra virgin oil, awarded with gold medals, is from their own olive grove in Skradin. Tasting dinners are often organized in the restaurant where food and wine from visiting wineries are combined.

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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. The restaurant is highly positioned on TripAdvisor’s list. The restaurant can seat 70 persons in the main hall and 10 more in a separate area, mainly used for closed business meetings. The restaurant is located in the center of Velika Gorica, near the International airport Franjo Tuđman.

Carpaccio od tune t s tartufima

Crni rižoto od sipe

Tuna Carpaccio with Truffles 35 g rocket salad, 100 g tuna, ¼ squeezed orange. 0.2 dl olive with truffle aroma, 0.1 dl aceto cream with truffle aroma, 3 g black truffle, 10 g Grana Padano cheese

Put salad on a plate and dress it. Thinly slice tuna and lay it on the salad. Season, pour orange juice and olive oil with truffle aroma over the fish. Garnish with aceto cream with truffle aroma, leaves of Grana Padano and grate some black truffle.

Black Cuttlefish Risotto For 10 persons: 1.5 kg onion, 2 kg cleaned cuttlefish, 300 g garlic, fish stock, 1 dl red wine, 1 dl olive oil, salt, pepper, 50 g parsley, rice, Parmesan cheese

Fry finely chopped onion in olive oil. Add diced cuttlefish. Simmer and add garlic and fish stock. Season with salt and pepper and finally add red wine. Add rice and stir until rice is tender. Serve hot with Parmesan cheese.

DDimljene imljene ddagnje agnje g j s bad bademima dem mima Smoked Mussels with Almonds For 10 persons: 100 g smoked mussels, 1 dl olive oil, 10 g chopped almonds, aceto cream

Place mussels on a plate and dress with olive oil. Garnish with aceto cream and chopped almonds. 163

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In the western part of the city, in Samoborska Road, near the Sava river, there is a renowned Zagreb restaurant Zelen Dvor. This esteemed restaurant is a popular gathering place of Zagreb gourmands of all generations. Traditional cuisine is based on the offer of meat from the grill and spit, original

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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 other events can be organized here. The shaded terrace is an ideal place for such events.

Šuffigganee liggnje

“Šufigane” (Stewed) Squid Squid, rice, shrimps, prosciutto, sherry, garlic, parsley, potatoe

Make risotto with shrimps, prosciutto and rice. Clean squids and stuff them with risotto. Simmer them for about 15 minutes. Add some sherry and season with garlic and parsley. Serve with potatoes that had been boiled and stewed with squid.

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Bo Boban Gajeva 9, 10000 Zaggre reb w www.boban.hr res restoran.boban@ gm mai ail.l.co ail. com co m 014811549 0 014921680 ,

140,

1000

pet - sub: 11 - 000, 0, pon on - čet e : 1111 - 23, ned e : 122 - 23

In the very centre of the city of Zagreb, in the immediate vicinity of the main square Trg Bana Jelačića, there is restaurant Boban. The restaurant offers specialties of Italian and Mediterranean cuisine. Along a number of homemade pasta and gnocchi, which represent the basis of restaurant’s offer, there are also meat and fish dishes, particularly specialties with matured meat. The restaurant specialties are Rustica (roast beef steak chunks with roast potatoes on rocket salad, radicchio

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and cherry tomatoes), Tagliatelle vitello (homemade ribbon noodles with veal, white wine and sage) and Tagliata with rocket salad and Grana Padano cheese. The restaurant serves homemade bread, focaccias, and ciabattas. The wine list comprises about 120 sorts of wine from all around the world, many of which you can enjoy per glass. After renovation the restaurant capacity is increased to basement (90 seats) and ground floor hall (50 seats). There are two terraces, the street one and the garden one with 50 seat capacity.

Entrecotte odležalee govedine sa žara s arromatiziranim krumpirom

Grilled Entrecote of Aged Beef with Aromatized Potatoes beef steak, 250 g potatoes, some salt “flower”, thyme, rosemary

Grill the steak for 3 minutes on each side and season with salt “flower”. Mix diced potatoes with thyme, rosemary and salt “flower” and bake for 40 minutes at 22 °C.

DDomaća ć tjestenina tjj t i bi bigoli g li s mladim špinatom m i pecorinoom Homemade “bigoli” Pasta with Young Spinach and Pecorino 150 g pasta, 40 g pecorino cheese (hard sheep cheese), 1 g thyme, 0.5 dl olive oil, 1 dl cooking cream, 100 g spinach

Briefly cook spinach in olive oil and add thyme, cream and pecorino. Add previously cooked pasta, mix and serve. Sprinkle with grated pecorino.

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D Dubrav Dubravkin put 2, 10 1000 000 Za 000 00 Zagr g ebb gr dubravkin-put.coom om in info@dubravkin-p p t.t com pu com co 014834975 014828149 ,

15,

60,,

pon - sub: 11 - 011

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

tastes represent the main characteristics of our modernly interpreted Mediterranean cuisine. The lunch offer is simpler and changed every few weeks while the evening menu contains more complex dishes. Besides the “a la carte” dishes, there are also our tasting menus carefully prepared by our chef Vedran Petranović. “We are proud of our wine list with a couple of hundreds of domestic and foreign labels carefully selected and supplemented by sommelier Tihomir Purišić and restaurant manager Marko Rundek.”

Crni rižoto Black Risotto Carnaroli rice, shallots, olive oil, cuttlefish, white wine, chicken stock, cleaned scampi tails, butter, salt, pepper

Braise the finely chopped shallots and add diced cuttlefish (save the ink). Add wine and cook until cuttlefish is tender. Fry rice in olive oil, add stock and continue to cook. When rice is half- way cooked, add cuttlefish and ink. Use butter and olive oil to finish the risotto. Serve with scampi tartar and coarse salt on top of risotto. 168

OD MORA DO STOLA

www.riba-drazin.com

'20$Â¾$ .9$/,7(7$ KaÅ¡tel Kambelovac %LVNXSD )UDQH )UDQLÃ¼D T: 021 220 329 0 zivko.drazin@st.t-com.hr

T Tekka RadniÄ?ka cesta 37 37 b, 10000 0 0 Zaggr greebb www.tekka.hr info@tekka.hr 016389398 016389399 ,

pon - sub: 11 - 244

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-

Tori teriyaki

170

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 prepared before the guest. The restaurant is decorated in minimalistic style.

Sushi & sashimi

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M Muzej Trg Republike Hrrva r vatske 100, 10 1000 000 Za Zagrrebb www.muzej.com m.hr .hhr muzej@muzej.com m.h .hrr 014826408 014826408 ,

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150 50,,

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Restaurant and café Muzej is located in the Museum of Arts and Crafts which is one of the first institutions of that type in Europe. It is situated in the beautiful Mažuranić Square, in the immediate vicinity of Croatian National Theatre, Faculty of Law and Music Academy and just a few steps away from Ban Josip Jelačić Square. The restaurant is complemented by one of the most beautiful terraces in Zagreb- a magical atrium within the powerful architectural building refreshed by a green garden and dom-

inant fountain. The restaurant is a point of interest of many gourmands and its menu is based on traditional and modern Croatian cuisine, a combination of fish and meat specialties accompanied by a wide range of Croatian wines. Besides the warm and cosy ambience, what actually makes the experience perfect is the professional and friendly staff. Restaurant Muzej provides an oasis filled with peace in the very center of Zagreb, offering various possibilities for organization of big events, wedding ceremonies, family celebrations and other events.

Tartar Ta artar od od tune tun une ne Tuna Tartare Tuna fillet, extra virgin olive oil, orange juice, soy sauce, lemon and lime zest, fresh chili, bruschettas, rosemary butter, olive oil with garlic, 3 kinds of pepper, coarse sea salt

Trim the fillet and dice it. Marinate in extra virgin oil, orange juice, soy sauce, lemon and lime zest and fresh chili. Leave to marinate for 45- 60 minutes in the refrigerator. Bruschetta- Spread rosemary butter on one side of bread and grill on that side. Turn the bruschetta around and spread olive oil with garlic on that side. Serve dish in a scallop shell and place bruschetta nearby. Season with three kinds of pepper and coarse sea salt and drizzle with some olive oil. 172

Želimo vam ugodno blagovanje i druženje u restoranima naših članova,

Udruga hrvatskih restoratera

foto: Rino Gropuzzo

M. Tita 88/2 - 51410 OPATIJA tel: 051 718827 udruga.restoratera@gmail.com

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Noel Ulica popa Dukljjani ja inaa 1, 100000 Zaagr greb eb www.noel.hr info@noel.hr 014844297 ,

40,

pon - sub: 12 - 244

In a short period of time restaurant Noel has enchanted Zagreb people and their guests with its creative signature dishes of the co-owner and chef Goran Kočiš, served accompanied by wines selected by the other owner, sommelier Ivan Jug. Goran Kočiš has gained his knowledge and skills in top quality restaurants. His culinary approach is based on extending borders of contemporary cuisine and introducing innovative

174

culinary techniques with predominantly local seasonal ingredients. When he is not in the kitchen, where he brings out new flavours from every ingredient, he is in quest for top quality ingredients. The menu changes with seasons and it depends on the chef ’s finds in his daily “hunt”. The guests may choose 4-, 6- or 9course menus. Approximately once a month Noel hosts a famous winery. They have amazed Croatian public with a thematic dinner in which they combined dishes with perfume scents.

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Potkov Radoslava Cimerrmana mana n 5, 110000 0 0 Za Zagr grebb gr www.potkova.euu info@potkova.eu 016556564 ,

50,

13300,

100

ned: 09:30 - 20, pett - sub: 09:300 - 01, 1, pon o - čet et:: 09 09:30 :330 - 2233:30, :330, 0 25 25.1 .122.. - 01. .1 1 01 01..

Restaurant Potkova is located in the part of city called Kajzerica, named after kajzertsar because in this location there used to be a military exercising ground. During the four- year- long Napoleon Illyrian provinces it was their border which is recorded in a monument at the entrance from the old bridge. This building has a long hospitality tradition, since 1948. During its history it had different names such as “Bijesna kobila”, “Kod Makedonke” (due to the famous beans dishgravče), “Hipodrom”, and since 2014 it has been known as Potkova after the owners completely redecorated the building. It offers dishes from all over Croatia pre-

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pared according to the recipes of family tradition using seasonal ingredients. You can taste dishes made with local poultry, lamb, horse meat and venison. Meat is prepared under the iron bell, on spit and grilled. Here you can taste “boškarin” stew, beefsteak, carpaccio. There is also homemade pasta and Istrian drycured prosciutto for lovers of Istrian cuisine. You can also enjoy fish and seafood specialties because fishermen supply the restaurant with their daily catch. Potkova is the first Croatian restaurant to receive the mark “Tastes of Croatian Tradition” Following the words of Ben Franklin “it is believed that wine is the eternal proof that God loves us and would like to see us happy”, the sommelier recommends different sorts

of wine and spirits to accompany particular dishes. There is also a cigar club, wine club, playground for children and a presentation hall with access for disabled persons to all parts of the restaurant. The VIP lounge can accommodate 20- 25 persons while the fireplace lounge and winter garden can seat 80 persons. Sitting on the terrace you can enjoy the view

on the Hippodrome. The terrace is ideal for organization of weddings of up to 70 persons. On Saturdays and Sundays during lunchtime children can enjoy playtime led by a professional. Presentation of preparation of cracklings can be organized for groups. There is also the possibility to enjoy rides in chariots and on Fridays and Saturdays the restaurant is open until 1:00 am, with live music.

File veprića u kupinovom vinu i tamnoj čokoladi, s kroketima od bučče, sira i slanine

Wild Boar Fillet in Blackberry Wine and Dark Chocolate with Squash, Cheese and Bacon Croquettes 250 g young wild boar, 1.3 dl blackberry wine, 2 g sugar, 5 g dark chocolate, butter, squash, eggs, flour, bacon, cheese

Sear meat in a pan and add some wine. Remove the meat, add sugar and reduce the sauce. Add dark chocolate and return the meat to the sauce. Boil briefly and add butter. For croquettes boil potatoes and mix them with roasted squash. Blend, add butter, eggs, regular flour, bacon and cheese and mix well. Make balls and fry them in hot fat.

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Sofra G Radnička cesta 52, Gr G eenn Gol Goold G ld Cen enta tar / II, 10000 Zagrreb ta www.sofra.hr sofragreengold@ @gm maaiill..co com 014111621 ,

100,

220 20,,

1200

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Restaurant Sofra is a combination of Bosnian cuisine and original interior. For eight years it has successfully operated within Green Gold Center. It did not take it long to become known among Zagreb clientele, it has become a symbol of Bosnian-Herzegovinian gastronomy in Zagreb and it has continuously risen towards the top of gastronomic offer of traditional cuisines. All chefs and professional staff are wellacquainted with Bosnian-Herzegovinian cuisine and they all truly understand the most important vision of Sofra - protection of autochthonous and cherished dishes. They prepare them with carefully selected ingredients, following the original recipes.

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Therefore, Sofra’s menu is filled with original dishes led by “Zmaj od Bosne”. Entering Sofra, you will immediately notice its cosy interior resembling old Sarajevo restaurants. This has been achieved by carefully selecting old Bosnian motifs and furniture. Spacious interior offers the possibility for organization of different events and celebrations. Thematic evenings are often organized so that every week you can enjoy Gypsy music, belly dancers or the sound of old Bosnian love songs (sevdah). You can have real Turkish coffee, served in typical small pots (džezva) and have s bit of sweet rahat lokum. Dishes are accompanied by Sarajevo beer and quality wine. “If you haven’t already, visit Sofra and experience the ideal mixture of Bosnian cuisine, the atmosphere and the traditional interior”, say the hosts.

Bamija

Begova Ä?orba

Bosansska kahva

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Stari Pu Gračanska cesta 65, 5, 100000 Zaggre reb reb hotelpuntijar.com m 014675600 014675500 ,

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By the main road leading from Zagreb to Sljeme there lies restaurant Stari Puntijar. Preservation of 160 year old family tradition is now in the hands of Zlatko Puntijar. With its own parking and large summer terrace, in restaurant’s main hall, decorated with old photographs, old arms, hunting trophies and old candelabras, there is room for 100 guests. Wine list with about a hundred sorts of wines is given the same attention as preparation of each homemade specialty or venison dishes.

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The restaurant has a special section for wine tasting. Many wine promotions and events have taken place here. Stari Puntijar regularly serves dishes made of homemade smoked sausages, bacon, cracklings, cheeses and also soups, “gračanski” pot, “podsljemenski” steak and “šestinski” roast. There are many dishes made with game meat such as venison prosciutto, roast wild duck and pheasant, venison medallions and other specialties made according to old recipes. Since after the renovation the old restaurant hall remained vacant, Mr. Zlatko Puntijar started a unique museum of old cookbooks

that were either printed or used in our region. The museum also holds various cooking utensils used in Puntijar. There is a large selection of cereals and spices. Mr. Puntijar had the first cookbook used in the restaurant and several more reprinted in Croatian language. Family Puntijar roots go far back in the history of the city of Zagreb. The first written document was noted in 1581. Hospitality tradition started in 1581 when the first inn was opened in Gračani. There were inns in different loca-

tions around the city. In 1920 Gjuro Puntijar built a family house in Gračanska Road, where in 1987 restaurant Stari Puntijar was opened. Since last year, in the vicinity of the restaurant there is also hotel Puntijar****. There are 34 well- appointed spacious rooms in the hotel, including two junior suites, a café and congress hall with 60 seats. Although the building is completely new, its interior reflects different artistic and historic eras of Zagreb and Croatia.

Junetina s umućenom pjenom Beef with Whipped Foam beef, eggs, wine, vinegar, pepper, ginger, nutmeg, estragon

Cook beef. Put eggs, wine, vinegar in a pan. Add pepper, ginger and nutmeg. Whisk and bring to boil. You may add the estragon, too. Whisk patiently and continuously. When ready to serve, pour over meat. Source: Recipe from cookbook no. 33 of family Zrinski, year 1662.

Jelen u črnoj juhi Deer in Black Soup According to the recipe of count Nikola Zrinski’s chef from 1662: 800 g deer leg cut into medallions, 1 apple, half onion, 3 tbsp honey, 3 dl red wine, some grated ginger, salt, pepper, a little saffron, 50 g almonds, a fistful of raisins, some breadcrumbs

Fry medallions in a little fat, add red wine, grated apple and onion. Let them simmer and then add honey, ginger, saffron and chopped almonds. Let the meat cook at low heat for about 10 minutes. Thicken the sauce with breadcrumbs. 181

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

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Vinodol Nikole Tesle 10, 10000 Zagreb www.vinodol-zg.hr vinodol@vinodol-zg.hr 014811427 014811443 ,

150,

10 - 00, 25.12. - 25.12.

Restaurant Vinodol is located in the city center, in Teslina Street, i.e. the old Nikolićeva Street. This is a privilege but also an obligation. As Nikolićeva Street got its name after dr Vladimir Nikolić, the great county prefect of Modruško-riječka County and Croatian vicegovernor, restaurant Vinodol got its name after the birth place of baroness Vera Nikolić, his daughter and great painter who spent the largest part of her life in Prekrižje, in the vineyards, and the villa that was torn down and where President’s palace was built later on. The renowned painter dressed highly practically and only a detail like her special ring

or ivory medallion hanging on a thick chain would suggest her fineness acquired through education, upbringing and travel. She was authentic and remarkable. And these exact words can also be used to describe the cuisine of Vinodol jointly run by Andreja and Dražen Boban. When they took the restaurant over they took over the care for heritage of Croatian cuisine, continental and Mediterranean, solid and unspoilt. Tastes of that cuisine were even more clarified and sharpened. Guests are offered food accompanied with fine wines so that the dishes and drinks make a stylistic harmony of various dancing figures presented by well-educated waiters. However, be aware that there is no break in this job and that the guests do not want to repeat their experience but widen their horizons, the owners turned their kitchen into a certain little school in which recipes are read, food is cooked, tasted, time is spent chatting, all with help of the chef/consultant Mario Čepek. And so, little by little, in Vinodol of their childhood, where they used to be taken by their grandparents, then parents, a new Vinodol is born, a restaurant for more demanding palates that had already tried many different cuisines. New combinations of ingredients are prepared in new and unexpected ways forming new tradition and new heritage.

Salata alata od heljde i prosa s kozjim sirom Buckwheat and Millet Salad with Goat Cheese For 4 persons: 20 g buckwheat, 20 g millet, 140 g goat cheese, 80 g fennel, 80 g zucchinis, 40 g pears, 50 g rocket salad, 100 ml olive oil, 50 ml lemon juice, 50 g walnuts, 10 g salt, 5-6 raspberries

Briefly boil buckwheat and millet separately in salted water. Drain and dress with olive oil. Dice finely fennel and zucchinis, briefly fry in olive oil and add some water. Cut pear and soak in lemon juice. Mix buckwheat, millet, zucchinis, fennel and pear and season to taste. Place the mixture on rocket salad and grind cheese on top. Decorate with 2-3 walnut halves and raspberries. 182

7HNXþH ]ODWR 'DOPDFLMH

16 th INTERNATIONAL PRIZE

Jadrija Olive Garden Resort olivegardenresort T +385 95 517 3710 www.zlatnoulje.com , www.jadrijacampresort.com Between magical olive trees from which the oil, decorated by the world’s highest awards is produced, and the magical crystal clear sea, full of shells, the luxurious bungalows of Jadrija Olive Garden are hiding. 5 km from Šibenik, 4 km from Vodice, 16 km from Krka waterfalls, 10 m from the sea.

95, 96, 97, 98, 99, 00, 01, 08, 12, 13, 14, 15, 16, 17 20 18

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Zinfand Mihanovićeva 1, 10000 Zagrebb www.zinfandels.hr zinfandels@esplanaddee..hr h 014566644 014566050 ,

30,

966,,

350 50

06 - 23

Restaurant Zinfandel’s is an impressive and classy space within the prestigious hotel Esplanade in Zagreb. Its unique atmosphere, top quality service and cuisine which combines local ingredients with tastes from all over the world - those are the guarantees of a gastronomic pleasure in the heart of Zagreb. It got its name after the vine sort Zinfandel, which is the trademark of the restaurant. For that reason, in 2013, the famous Croatian winemaker Mr. Vlado Krauthaker presented the hotel and the restaurant with a few vines of Zinfandel which are today growing on Oleander terrace. Chef Ana Grgić is in charge of excellent cuisine. Her long-time experience and education with top world chefs guarantee

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the unforgettable gourmet experience. Being the first woman at the top of Esplanade kitchen, Ana continued the tradition of top gastronomy, with her specific signature. During her career in Esplanade, Ana has prepared dishes for many state officials, royalties, stars of international show business and many other. Ana received many awards for her personality, excellence and cooking style and she became the ambassador for Fish Forward Project initiated by World Wildlife Foundation. Ana’s style involves a combination of Mediterranean and continental classic tastes prepared in a modern and trendy way with a touch of molecular cuisine often resulting in unusual combinations pleasant to the palate and the eye. Zinfandel’s wine list offers several hundreds of wines, mainly Croatian but also foreign. In order to perfectly complement the menu, wines are selected by the first Croatian sommelier Ivan Šneler. The restaurant’s offer includes the rich buffet and a’la carte breakfast, Sunday brunch, gluten free dishes as well as occasional participation of top winemakers and chefs in the proven concept - Evening of Great Winemakers. 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.

www.

astronaut.hr

astronaut.hr top positioning in all search engines | gastronomical themes of the week gastronomy news | more than 1800 recipes | more than 5300 restaurants listed

Zagorje, MeÄ&#x2018;imurje, Podravina

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Villa Ze Risvica 1, 49295 Ri R sv svicca www.zelenjak.coom zelenjak@zelenjakk.ccom m 049550747 049550221 ,

60,

270 70,,

10000

08 - 22

In the vicinity of Zagreb, in a beautiful corner of Hrvatsko zagorje, on the river Sutla, Villa Zelenjak - Ventek has stood for more than 70 years. It is near Kumrovec, Tuheljske toplice, many castles and manors and it is a favoured spot of numerous guests. Today Villa Zelenjak - Ventek is a family run hotel, a cosy object suitable for business lunches and various celebrations like weddings and similar. The object is located next to the monument “Lijepoj našoj” in the valley of the riv-

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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 organize family and business lunches and weddings, anniversaries, birthdays, christenings and similar. There is also the possibility to organize weddings under the canopy or in the open. Catering is also available.

The restaurant’s mission is to preserve tradition of Zagorje through its gastronomic offer often as an inspiration for creating something new and different. The emphasis is on homemade. Fresh and quality ingredients primarily

come from Hrvatsko zagorje. If you like to dance after dinner, sing in good mood and celebrate important events, the owner who is a musician called VENTEK will help you.

DDomaća omaća patka patka na posteljici poosteljiici od od rikule rikule

Locally Grown Duck on Rocket Salad Bed 300 g duck, 100 g rocket salad, honey to taste, 50 g bacon, 80 g tomato, 0.5 dl olive oil, 0.2 dl wine vinegar, salt and pepper to taste

Score duck’s skin, salt it, add pepper and spread honey over it. Grill in grill pan for 15- 20 minutes. Wash the salad, dry it and dress with salt, wine vinegar, olive oil and fried bacon. Place the salad on a plate, mixed with some tomatoes. Place the cut duck on the rocket and decorate with orange slices.

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Villa M Mirna ulica 1, 4921 2117 Kr Krap apiinnske skke To Toppllic liicce www.villa-magdaalena leenaa.nnett info@villa-magdaal alen ena. a.ne a. n t ne 049233333 049233345 ,

355,,

10 - 22,

In the center of Krapinske Toplice, within a small exclusive hotel Villa Magdalena, there is the first fine dining restaurant of Hrvatsko Zagorje. Along with classy appointed rooms where each unit has a jacuzzi with direct connection to thermal water and all guests have access to panoramic wellness and spa oases with saunas, fitness, swimming pool, whirlpool and relax zone, there is also the restaurant with a view of the surrounding area and special presentation of dishes. The restaurant’s offer is based on

190

“New creative Zagorje cuisine”, served somewhat differently than expected. The gourmet story of this restaurant, which has been awarded several international prizes, starts and finishes with recognized and perfectioned combination of traditional Zagorje cuisine and elements of modern world cuisines. Menus change seasonally and bring the best of each season. Gluten free, vegetarian, vegan and macrobiotic dishes are prepared on request The restaurant has won many local and foreign awards for its quality.

Pečena svinjetina “Porcos cooctos””

Roast Pork “Porcos Coctos” For 4 persons: 1.5 kg pork belly, 2 dl white wine, 2 dl oil, salt, pepper, paprika, garlic, chili, 1 kg butternut squash, 50 g peppers, 100 g carrots, 200 g potatoes, balsamic vinegar, lam’s lettuce

Rub meat with spices a day ahead. Pour water and wine and roast, covered, at 130 °C or 5 hours. By the end of cooking time remove the lid and turn heat up to 180 °C. Fry peppers and squash in little fat. Fry carrots in butter with some thyme. Add balsamic vinegar and sugar to gravy and reduce to desired thickness.

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Academ Zagrebačka bb, 49924 2 6 Ma Maririr ja ja Bis istr tric tr ic a ica ic www.hotelkaj.hr kaj@bluesunhoteels l .ccom om 049326600 049469026 ,

100,

50,

12 - 22

On the northern slopes of Zagrebačka gora, about 35 km from Zagreb, there are Marija Bistrica and Bluesun Hotel Kaj. Along with luxurious accommodation, congress facilities and attractive wellness & spa, Bluesun Hotel Kaj offers top gastronomical program in its restaurant Academia, based on innovative interpretation of traditional cuisine, realized by acclaimed Executive Chef Marko Futivić and his team. Offering Zagorje specialties, the entire ambi-

192

ence suggests intimacy and comfort. In the wine cellar there is a collection of top world wines with more than 150 labels. Ingredients are carefully selected and 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. This story is told by the food of Academia, through the poetry of tastes and melody of aromas.

Loosos s muĹĄkattnom bundevom i gljivama

Salmon with Butternut Squash and Mushrooms For 4 persons: 200g butternut squash, 100 g button mushrooms, one small onion, 1 organic lemon, 1 dl vegetable stock, 0.5 dl olive oil, salt and freshly ground pepper, parsley, 500 g salmon fillet

Finely chop the onion and fry it over gentle heat in olive oil, until it is transparent. Peel the squash, dice it, add onion and then add stock in batches. After 20 minutes, when the squash is completely tender, add diced mushrooms. Season with salt and pepper, finely chopped parsley and continue to cook for additional 45 minutes. Cut salmon into smaller pieces and quickly fry in olive oil. The middle should remain pink. Season with salt and pepper. Serve the salmon on prepared squash and mushrooms, decorated with fresh parsley. Add the final touch: a few drops of lemon juice and some olive oil.

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Mamic Čakovečka 47, 40003305 05 Puš u ćin ine www.mamica.coom. m.hrr mamica@mamicaa.c .co com om.h .hr 040373434 040373435 ,

25,

142,

uto - ned: 08 - 222, 2, 01 0 .0 .08 08. - 15.08.

In a small Međimurje village of Pušćine, on the road that connects Čakovec and Varaždin, at the crossroads to St. Martin Spa, there is restaurant Mamica. Roots of family Nedeljko are deeply intertwined with hospitality industry. Mamica was built in 2008 on the foundations of tavern “K Feriju” opened in far 1969 and run by grandma Marija. Mamica is a local word for grandma. As the time goes by, family Nedeljko follows culinary trends trying to be best in their job but still devoted to tradition. Cuisine is based on local and seasonal ingredients with

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the owner’s philosophy being: “Today we cook what we picked in our garden or bought on the market”. In Mamica you can always have homemade beef soup with boiled beef, homemade “štrukli” (traditional dish with cottage cheese), and pasta, gnocchi, bread and cakes made on the spot. Vegetarian specialties are also available. The restaurant offers about 20 sorts of wine, 40 coffee-based drinks and more than 50 cocktails. On the ground floor there is room for 52 guests and for 90 more on the first floor. In summer, the garden provides room for additional 50 or so guests. The restaurant organizes all kinds of celebrations for up to 80 persons.

Fax and laptop are available for business guests who can also take advantage of the VIP gallery that can easily be transformed into a multimedia conference hall.

Additionally, there are 12 comfortable double rooms. Music bands frequently perform during weekends. Some guests like to play the piano themselves.

Tjestenina TTj jestteenina s pestom pesstom m odd maslačka maslačka l čk i ljlješnjaka šjk

Pasta with Dandelion and Hazelnut Pesto 3 handfuls young dandelion, 1 handful hazelnuts, 1 handful parmesan cheese, coarse salt, olive oil

Blanche dandelion leaves and chop them roughly. Toast hazelnuts. Put dandelion and hazelnuts into a pestle and mortar and add some olive oil. Finally add parmesan. Cook pasta and mix with pesto.

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Međim Vladimira Nazoraa 22 22, 2 40 4031 3111 Looppaaatititine ne c ne www.medjimursski k -ddvo voriri.h vori ri.h .hr hr info@medjimurskki-idvvori. orii..hr or .hhrr 040856333 040856333 ,

100,

1655,

1400

10 - 23

Restaurant Međimurski dvori is located in the heart of Međimurje County, in a picturesque village of Lopatinec, only 6 km from Čakovec. In harmony with the surrounding nature, it represents an inevitable spot for visitors who are well aware of gastronomic pleasures and also for tourists visiting this region. In addition to the beauty and charm of the ambience, the greatest asset of the restaurant is its staff who take care of guests with a lot of love and professionalism. The specialties are based on autochthonous

196

Međimurje recipes prepared with carefully selected ingredients. Elegantly appointed and air conditioned, the restaurant is decorated with valuable antiquities, original paintings of renowned Croatian masters and other details attracting the attention of the visitors. Terraces are decorated with greenery and floral arrangements. Immediately upon entering the restaurant the guests are charmed by a little botanical garden, a small Eden - the restaurant’s soulwhere a lot of exotic plants live their life in full harmony.

Within the restaurant complex there is also a separate conference hall, ideal for celebrations with about 50 persons, a large hall of 500 m 2 for celebrations of 400 persons. There is also an apartment with sauna, a souvenir shop, tourist agency Etno Art Travel, playgrounds with swings, toboggans, trampoline, seesaw, climbing ropes, sandboxes and sports equip-

ment for a lot of games with other possibilities for all ages. The newest offer is Etno Art Chef - creative cooking workshop The host say: “After your visit, you will realize that the invitation was necessary just this once since your next visit will be guided by your heart as we welcome you with our heart!”.

Svinjski Svinj jski lungić lunngić u ovitku ovitku od pistacija pistacija s batatom batatom na na kremi kremi od od graška grašška

Pork Sirloin Wrapped in Pistachio with Sweet Potato on Creamy Peas 200 g pork sirloin, 10 g pistachio, 150 g sweet potato, 50 g peas, half onion, 1 clove garlic, salt, pepper, butter

Season the meat with salt and pepper and leave to rest for 10 minutes. In the meantime, peel the potato and cook it in salted boiling water. Do the same with peas, onion and garlic. Fry the meat and sweet potato in butter. When ready, take the meat out and let it cool for 5 to 10 minutes. Remove the potato from the water and complete its cooking in the oven at 170 °C. Mash the peas, onion and garlic. 197

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Mala H Balogovec 1, 40000 000 Ma Mačkov čkov čk ovec ecc www.mala-hiza.hhr malahiza@gmail.ccom com 040341101 040341776 ,

25,

65, 5,

09:30 - 22, 25.12. - 25..12. 122

Restaurant Mala hiža is situated in Mačkovac, 4 km north of Čakovec, in direction of Spa Sv. Martin and border crossing Mursko Središće-Lendava. Mala hiža celebrated 19 years of its successful activity. It employs 16 persons and is fully oriented to please their guests. The gastronomic offer is basically traditional, from Međimurje. Variety of ingredients, dishes and tastes has always been the starting point for creating the menu and the entire gastronomic offer. The dishes are traditional but also explora-

198

tory, inventive and relying on quality seasonal ingredients from the region. The owners are always responding to the guests’ wishes, following modern trends and procedures, crossing new frontiers and possibilities of cuisine of Međimurje and other regions, all in order to provide an unforgettable experience for the guests. The wine list consists of about 30 labels of Međimurje wines but also other quality Croatian and foreign wines, all together reaching some 130 labels. The owner, his family and the employees try to offer their guests the romance, passion and

gastronomic pleasure. “A lot of happy guests, awards and acknowledgments encourage us to

work even harder and make us happy and satisfied.”, this is the hosts’ message.

Međimurski Međim murrski nnarezak arezzak

Međimurje Cold Cuts Meat from “tiblica” (special dish for keeping cured meats), tongues and sausages, “kulen” (spicy local specialty), venison salami, bacon, liver pate, ramsons spread

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Barok Milke Trnine 19, 40000 Čakovec http://www.barook-cakovec.com drazen.fodor@gm mail.com 040363726 040390799 ,

20,

60,

10-23, 25.12. - 26.12 122

Ever since the opening of restaurant Barok in 2006, the owners set their goal to satisfy guests’ appetite. They built a restaurant of peasant and domestic but yet classy ambience which should please everybody. “It is up to you: do you want to enjoy yourself in front of the open fireplace in our Blue Salon or relax in the rustic Red Salon. Or maybe you are more in the mood for some privacy of our gallery. Whatever your choice is, you are about to forget about time and relax in pleasant atmosphere enjoying the smell of food prepared in bread oven

200

while you are waiting for the tasty bites selected from our menu and prepared with care and following the original recipes of Italian and domestic cuisine. To accompany the food, there is a vast selection of wines from all over the world but also the rich selection of Međimurje wines renowned for their rich flowery and fruity aroma and unprecedented freshness. Barok offers the freshest and carefully selected ingredients prepared in our own way, pleasant and intimate atmosphere so that you will keep coming to have lunch, dinner, to meet new friends or just to have a drink after a long day.“, say the owners.

SmuÄ&#x2018; u panaddi

Zander in Batter Zander fillet, spelt flour, potatoes, oil, salt, spinach, nutmeg, pumpkin seeds, sunflower seeds, dried tomatoes

Zander: roll the zander fillet in mixture of spelt flour and water and fry it. Ravioli: peel the boiled potatoes and grate them. Add oil, salt, blanched spinach, nutmeg and flour. Knead together all ingredients. Roll the dough thinly and fill with sunflower and pumpkin seeds. Make ravioli, Sauce: fry dried tomatoes in oil, pour PuĹĄipel wine, let the sauce reduce and season it.

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Terbotz Železna Gora 1133, 403 0312 1122 Štr trig igov ig o a www.terbotz.hr terbotz@terbotz.hhr 040857444 040857444 ,

25,

90,

pet - ned: 11 - 233

In the heart of Međimurje, in the vicinity of Sveti Martin Spa, there is Terbotz, an old manor house from 19th century with a new restaurant and wine cellar of family Jakopić. Tradition is deeply rooted in this family property. For hundred years generations have made special wines and the current generation joined passionate dedication to food to 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 guarantees a pleasant gastronomic experience based on selection of local ingredients grown in the garden of the house. Traditional dishes are

202

prepared in a modern way while classic dishes have a touch of seasonal and innovative tastes. From its location, surroundings, historic atmosphere, quality ingredients, top-quality wine and friendly staff to the offer that brings together tradition and long experience on one side and following of modern trends on the other side, Terbotz is a place where you will always be satisfied. In richly rustically appointed space there is a wine cellar where wines of family Jakopić are presented. There is also a conference hall for small groups with all necessary equipments for organizing seminars, lectures and business meetings. Organization of weddings, birthday parties, family events and other celebrations is also possible in the restaurant.

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Bedem Vladimira Nazoraa 9, 420 2 00 Varaždi dn bedem-varazdin.com bedem.z.a@gmaililil.c l.c .com om 042557545 ,

80,

10 - 23

204

Anđelko Levanić and Zlatko Novak, both state champions in cooking, with medals from culinary Olympics and World Culinary Cup, have built their culinary identity on Varaždin gastronomic scene and opened their restaurant Bedem. They are professionals with a high level of feeling for harmony of tastes and also with full dedication to creative and innovative cuisine. The dishes they make are based on research of local recipes with technically perfect and imaginative use of the best ingredients, particularly from Varaždin area (cabbage from

Vidovec, pumpkin oil, fresh vegetables, local turkeys…). These chefs represent new Varaždin cuisine based on the principles of top quality gastronomy, tradition of local dishes and ingredients improved by application of newest world trends and techniques in food preparation. Therefore they deem their first restaurant, located close to the defense walls of Old Town Varaždin, as a fortress of top quality food. Their creative specialties include zucchini spaghetti, fish balls, trout with saffron, chicken with apricots…

Anđelko Levanić He was born in 1978 in Varaždin. Until 2015 he worked in hotel Turist and is one of the most awarded Croatian chefs. He is the state culinary champion for year 2011 and longterm member of Croatian culinary representation with which he participated at numerous world culinary competitions. His special interest is directed to research of local dishes and ingredients in taste of which he looks for space to accomplish his creative culinary expression.

Zlatko Novak He was born in 1989 in Varaždin. He worked in hotel Turist in Varaždin and in Gashof der Au, in prestigious German resort Starnberg. He is the state culinary champion for year 2013 and longterm member of Croatian culinary representation. He is the owner of one silver and two bronze medals from culinary Olympics and World Culinary Cup. His interest is directed to culinary artistic performance and research of new culinary techniques, particularly molecular cuisine.

ZZZ SRO\FDUER HX /,*+7 6$)( $1' 6+$77(53522) 5(&<&/$%/(

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Palatin Ul. Braće Radić 1, 4220000 Va Vara Vara ražd ždin žd in in www.palatin.hr restoran@palatin..hr 042398300 042398303 ,

500

07:30 - 23

Restaurant Palatin is located in the heart of the baroque city of Varaždin, at the crossroads of Braće Radić and Stanko Vraz streets. This ambience miracle is in a cellar with 50 seats. The guests can also enjoy the gastronomic delicacies on the large, shaded terrace which is particularly attractive in winter and summer months. The restaurant’s mission is to awake all senses and create an incredible experience

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for every guest. Autochthonous Zagorje and Međimurje cuisine is perfectly blended with international cuisine. The wine list contains more than fifty selected prestigious Croatian wines from different regions, top quality local and foreign labels. Professional staff is always ready to combine a glass of selected wine with a house specialty. The hosts of restaurant Palatin try to adapt their offer to the business preference of each satisfied guest. After a lecture or business meeting in the conference hall, you can spend time in the sep-

arate VIP lounge and have lunch or dinner privately. There is also a comfortable and well-appointed 4* apartment for 6 persons.

The most favorited dish of 2018 was Duck Breast in Orange Sauce with Mashed Sweet Potato

Pačjčja prsa u uumaku Pačja Pa maku od od naranče naranče s pireom i odd batata bbatat t ta

Duck Breast in Orange Sauce with Mashed Sweet Potato 300 g duck breasts, 2 dl orange liquor, 3 oranges, 0.2 dl acacia honey, salt, pepper, 160 g sweet potatoes

Season duck breasts with salt and pepper, spread some oil over them and grill with skin down. After 5- 6 minutes turn the breasts, pour orange liquor and cook some more. For sauce, pour remaining orange liquor to the same pan, add juice of 3 oranges and boil for 1- 2 minutes. Add honey and stir. Peel sweet potatoes, rinse them and cut in chunks. Steam for 15 minutes. Add butter to boiled sweet potatoes, season with tsp of salt and a little nutmeg. Blend. Slice duck breasts in 5- 6 mm slices and arrange them on a plate. Serve mashed sweet potatoes. Pour the sauce over and garnish with candied orange.

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Podrav Prvomajska 46a,, 480 8000 00 Staaririgr g add gr www.podravka.hhr hr 048634069 048225580 ,

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uto - ned: 10 - 222

Podravska klet was opened in 1976 in the beautiful area of Bilogora mountain near Koprivnica, surrounded by Podravina vineyards. It dominates the landscape with its rustic image. The interior was decorated by renowned professional painter Zlatko Kauzlarić Atač. An old press, massive handmade tables, clay pitchers, old paintings on the walls, museumlike objects give the place a feeling of old cellar that used to be frequented by farmers in order to have lunch and rest after hard work and digging in the vineyard. Today’s image of Podravska klet meets the standards of modern businessman and guest

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and their expectations. On the menu there are traditional autochthonous Podravina dishes such as cured beef tongue with fresh cottage cheese and homemade smoked cheese (prge), buckwheat soup with dried porcini, roast veal with potatoes, boiled smoked pork leg with sauerkraut and Bregovska pie. The restaurant has 80 seats, out of which 50 on the terrace with a splendid view. There is free parking for guests available. The restaurant is suitable for trainings, team building, various celebrations such as business lunches, weddings, first communions, christenings, birthdays. Catering is also possible.

Kotlet s trsja

Cutlet from Vine For 4 persons: 8 small pork chops, 60 g prunes, 150 red grapes, 30 g corn flour, 60 g carrots, 60Â g parsley root, 20 g celeriac, 1 dl red wine, 2 tbsp pork fat, 1 tbsp Vegeta, salt, Vegeta Maestro ground red pepper

Cut chopsâ&#x20AC;&#x2122; rims, season with salt and roll in corn flour. Fry in hot fat on both sides. Add sliced root vegetables, season with pepper, Vegeta and simmer over moderate heat, adding water. Add pitted prunes and wine. Place chops on heated plate and blend the sauce. Briefly fry grapes, remove their skin and add them to the sauce. Boil, pour over the chops and serve.

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Slavonia and Baranja

Basic features of cuisine in Slavonia and %DUDQMD DUH KHDUW\ VHUYLQJV RI GHOLFLRXV DQG VRPHZKDW VSLF\ GLVKHV 7UHQGV RI Â³KHDOWK\ GLHWÂ´ KDYH QRW FRPH WR OLIH LQ PDMRULW\ RI Slavonian restaurants. For starters they usuDOO\ VHUYH VSLF\ VDODPL Â³NXOHQÂ´ IUHVK FRWtage cheese sprinkled with sweet red paprika and Slavonian ham served with pickled vegetables. Products from Slavonian boar, PDQXIDFWXUHG E\ Ã¤LWRJUXSD XQGHU WKH EUDQG Â³'REURÂ´ DUH DOVR EHFRPLQJ SRSXODU +RW VWDUWHU LV XVXDOO\ Â³Ã¾REDQDFÂ´ VSLF\ VRXS OLNH VWHZ RU Â¿VK VWHZ ZLWK KRPHPDGH SDVWD DQG bread rolls made with pork fat. There are then many specialties made with freshwaWHU Â¿VK FDUS FDWÂ¿VK ]DQGHU DQG VWXUJHRQ RU PHDW VSHFLDOWLHV OLNH Â³NRWORYLQDÂ´ YDULRXV PHDWV SUHSDUHG LQ D VSHFLDO SRW JULOOHG PHDW DQG VWHDNV Â¿OOHG ZLWK 6ODYRQLDQ KDP cheese, mushrooms, chicken stew and venLVRQ LQ YDULRXV ZD\V Â³6DWDUDÃ£Â´ D NLQG RI UDWDWRXLOOH RU Â³DMYDUÂ´ WUDGLWLRQDO SUHVHUYH PDGH ZLWK SHSSHUV DQG DXEHUJLQHV DUH served as side dishes. For dessert you should try various traditional cakes made with cottage cheese, walQXWV RU SRSS\ VHHGV Â³JXÃ¥YDUDÂ´ Â³RUHKQMDÃ¾DÂ´ Â³PDNRYQMDÃ¾DÂ´ DQG VWUXGHOV The most wellknown sort of white JUDSHV DQG ZLQH LV Â³JUDÃ£HYLQDÂ´ 5LHVOLQJ ,WV SURGXFHUV KDYH MRLQHG LQ WKH DVVRFL-

DWLRQ *UDÃ£HYLQD &URDWLFD 7KH VKDUH RI JUDÃ£HYLQD LQ &URDWLDQ VRUWV LV DQG LQ ZLQH WUDGH HYHQ PRUH :LQHPDNHU .UDXWKDNHU ERWWOHV KLV JUDÃ£HYLQD LQ VHSDrate bottles, depending on the position of KLV YLQH\DUGV 7R DFFRPSDQ\ FROG FXWV Â¿VK dishes and white meats we recommend dry *UDÃ£HYLQD 'LVKHV ZLWK ZKLWH PHDWV LQ VDXFes go well with Chardonnay, Sauvignon and Traminer. Dark meats and venison are best accompanied by red, dry Frankovka, Pinot QRLU .UDXWKDNHU 0HUORW DQG &DEHUQHW Sauvignon. With desserts, you should taste *UDÃ£HYLQD .UDXWKDNHU VHOHFWLYH KDUYHVW RI GULHG JUDSHV WKH EHVW ZLQH DFFRUGLQJ to the Institute for Viticulture and Enology. $NDGHPLMD *UDÃ£HYLQH LQ 9HQMH DQG 6WXSQLÃ¾NL 'YRUL LQ %URGVNL 6WXSQLN RàµµHU slavonian specialties and awarded wines from their own productions. Slavonian and traditional specialties characterize restauUDQWV 9LÃ£QMLFD LQ 9LÃ£QMLFD 8QR LQ 6ODYRQVNL %URG 0X]HM RNXVD DQG .RG 5XÃ¥H LQ 2VLMHN DQG %DUDQMVND NXÃ¼D LQ .DUDQDF *DOLMD LQ 2VLMHN RàµµHUV GLVKHV RI LQWHUQDWLRQDO FXLVLQH DORQJ ZLWK WKRVH IURP 6ODYRQLMD 7HUDVD LQ 'DUXYDU RàµµHUV 6ODYRQLDQ DQG &]HFK VSHFLDOWLHV DQG =LPVND OXND RàµµHUV LQQRYDWLYH 6ODYRQLDQ FXLVLQH .RUPRUDQ LQ %LOMH LV known for specialties prepared with freshZDWHU Â¿VK 211

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Terasa Julijev park 8, 4335 3500 00 Dar aruv uuvvaarr www.daruvarskeee-to topllic ice. ice. e.hr e.hr hr terasa1@daruvarsk skkee-to t pl to plic plic ice. ce. e.hr .hhrr 043331705 043331954 ,

, 08 - 22,

50,

180 8 ,

08 - 23 2

Restaurant Terasa, is an integral part of Julijev park in Daruvar. Guests of Daruvar Thermal Spa and the city of Daruvar, as well as local inhabitants speak about the archaic touch and historic value of this building. The history of the restaurant goes back to the beginning of 20th century, in 1912, when a kiosk-café was built in the thermal park with a view of the monumental building of Central Mud Bath built in 1909 in Moor style. One of the awards for its quality is the golden award “Zeleni cvijet” (Green Flower) of Croatian Tourist Board received for the “Promenade with Restaurant Terasa” in 2004.

212

With a large dancing floor and garden furniture the restaurant is an attractive venue for organization of weddings, proms, celebrations, birthday parties and other events. The restaurant has been recognized by famous persons from the world of sport, education, management, politics and diplomacy. The restaurants in Daruvarske toplice offer various specialties among which the dishes of Slavonian and Czech cuisine, from appetizers to desserts. The hosts are particularly proud of: Slavonian Steak, Vineyard Cutlet, Daruvar Platter, Steak Terasa, Rump steak Arcadia and Czech specialties such as dumplings with poppy seeds, dough pillows with jam, braised beef, steamed dumplings, “bramboraky” (potato fritters),

Daruvar soup and Missa Maja. There are also dishes made of venison (deer, boar, roe) and fish (carp, catfish,

zander, trout). The dishes are accompanied by top quality wines from Daruvar region Graševina, Chardonnay and Sauvignon.

Svičkkova i okruglice odd kruha

“Svičkova” with Bread Dumplings 800 g beef, 50 g carrots, 50 g celeriac, 0.5 dl beef stock, 100 g onion, 0.5 dl oil, 20 g flour, salt, pepper, 800 g bread, 3 eggs, 3 dl milk

Season meat with salt and fry it on all sides. Add cut vegetables and fry briefly. Adding some beef stock simmer covered, occasionally turning the meat, for about one and a half hours. When ready, take the meat out and slice it. Blend the sauce. Dice the bread (with crust) and pour hot milk over it. Let it rest for 15 minutes. Beat eggs, add spices and mix with bread. Form a roller with your hands, wrap it in cling foil and cook in convection oven for 40 minutes.

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Višnjica Višnjica b.b., 3352 5220 VViiššnnnjijijiica caa visnjica.hr restoran.visnjica@ @gma @gma @g m ill.ccom om 033401652 033401651 ,

100,

300 00,,

1000

09 - 23

Višnjica estate was important in the past because it was run by two noble families: German dukes of Schaumburg-Lippe (which started the production of sparkling wine in Slatina) and counts Drašković which established the estate as one of the most progressive estates in Slavonia. Today, restaurant Višnjica may boast with its rustic ambience surrounded by nature and its delicacies prepared with fresh handpicked ingredients and meat. The cuisine is inspired by traditional

214

Slavonian recipes such as meat from the grill, under the bell and other meat specialties. Top quality wines and aperitifs of own production compete the travel through history of gastronomic pleasures of Slavonian region. The restaurant also offers the possibility of organized trips, celebrations, sports activities and accommodation in hotel Višnjica. The hotel and its restaurant are surrounded by nature, within the excursion area Pustara Višnjica. In the vicinity there are stables and horses grazing the pastures.

Savijjjača č s rabarbarom b b i suhim hi voćem ć

Rhubarb and Dried Fruit Strudel Dough: 300 g regular flour, 1.5 dl lukewarm water, 0.5 dl oil, 1 tbsp vinegar, ½ tsp salt; filling: 1 kg rhubarb stalks, 150 g dried figs, 150 g raisins, 150 g dried apricots (or prunes), 150 g breadcrumbs, 100 g butter, rum, juice of half lemon, cinnamon (at your desire), butter for glazing

Prepare dough from flour, water, oil, salt and vinegar. Let it rest in a covered dish after you spread some oil over it. For filling, fry breadcrumbs in butter until golden. Roughly chop dried fruit and pour lukewarm water over it. Cut rhubarb stalks in 1.5 cm pieces- Cover a baking tin with baking paper. Heat the oven to 200- 220 °C. Roll dough thinly, sprinkle with melted butter and breadcrumbs. Squeeze the fruit with your hand, pour rum and lemon juice over it and sprinkle with breadcrumbs. Add rhubarb in a thin layer and sprinkle with sugar. Tuck the ends and make a roll. Spread with butter. Place in hot oven and reduce the heat to 180- 200 °C. Bake for 30- 35 minutes until it is golden and a crisp crust is achieved. Spread with some butter again and return to the oven for 5 minutes. Cover the baking pan with a clean kitchen towel and let it cool. Serve it cut, sprinkled with caster sugar and a scoop of vanilla ice cream. Fresh strawberries also go well with it.

215

Stupnič Vinogradska 65, 352 5 53 Bro r dski kii Sttuupn pnikk pnik www.gastronautt.t.hr t.hr hr info@stupnicki-dvvorri.i hr 035427775, 091440005 0561 6 61 ,

130,

12 - 22

Hotel Stupnički Dvori is located in a picturesque and vinegrowing village of Brodski Stupnik, in the very heart of Slavonia. the hotel is surrounded by beautiful vineyards on the slopes of Dilj mountain, near the old road Slavonski Brod- Zagreb. the restaurant offers tasty traditional dishes typical for the surrounding region. dishes are accompa-

nied by top- quality wines from winery Galić. the restaurant interior is somewhat rustic dominated by Slavonian oak, old bricks and forged iron. additional note of warmth is achieved by the open kitchen and a glass wall offering the view of the vineyards. the staff tries to render the best service possible, assist the guest in selection of delicacies and be at their service at all times.

Piletina etina na stupnički s domaćim njokima Chicken “Stupnik” Style with Homemade Gnocchi For 4 persons: 800 g chicken breasts, 100 g homemade kulen (salami), 200 g sour cream, 1 kg beef bones, 1 dl red wine Galić 9, salt, pepper, rosemary, marjoram, 800 g potatoes, 4 eggs, 2 yolks, 100 g regular flour, 50 g Parmesan cheese, 100 g butter

Roast beef bones at 180 °C for 35 minutes with root vegetables. Place them in a pot with 4 l of water and cook for 12 hours to achieve demi- glace sauce, adding liquid continuously. After 12 hours remove the bones and vegetables and reduce the liquid to 3 dl. Enrich the sauce with wine and boil for additional 10 minutes. This is now our “nine”. Boil potatoes, peal them and mash. Add eggs, Parmesan, flour and spices to cold potatoes. Knead the dough and make gnocchi. Boil them in boiling water. When cooked, fry them in hot butter and season with chopped parsley and chives. Butterfly the breasts and beat them to 1 cm slices. Season them and briefly grill. Layer the meat with kulen and pour sour cream over it. Heat the oven to 180°C and roast the met for 8- 9 minutes. Serve the neat with gnocchi and “nine” sauce. 216

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Zlatni L Donji Emovci 322, 3400 3400 34 0000 Po Pože žega že ga www.zlatnilug.hrr krcma@zlatnilug.hhr 098472483 034202020 ,

100,

200 0 ,

ned - čet: 09 - 222, 2, pet et-s -sub -s ubb: 09 0 - 23

Restaurant Zlatni lug seems like it is Slavonia itself in small scale. It is actually a renovated old stable and therefore represents Slavonia at its best. Patiently collected antiques adds to its charm showing the visitors all the good sides of life in the countryside. The restaurant is located in the heart of Slavonia, in Donji Emovci village, only 5 km away from the city of Požega. It is wellknown for its specialties of Slavonian cuisine and rich selection of topquality wines.

218

Homemade cured meats, vineyard “ćevap”, venison stew, venison risotto, dishes under the bell with potato halves or steaks of local “black” pig, this is just a part of the offer of dishes from the menu of Zlatni lug, inviting the true hedonists to come to this little Slavonian piece of heaven. There are two wine cellars with the best wines from this region, such as those from Kutjevo, winery Galić, Krauthaker, Adžić, Mihalj, Markota, Josipović and many more. Kind and professional staff will gladly recommend a wine to pair with the selected dish. After a fine meal you can enjoy a walk

through the nature and in Zlatni lug there are more than 700,000 square meters of that! You can walk on the educational trails, ride a bicycle, do sports or have a look at some domestic

animals. There are 21 rooms on the estate, among which a room decorated in Slavonian style with autochthonous furniture and objects.

Vinogradarski Ä&#x2021;evap

Vineyard Ä&#x2020;evap For 4 persons: 400 pork neck, 400 g beef neck or thigh, 100 g bacon, 2 onions, 2 peppers, salt, pepper, ground red paprika, potatoes

Cut meat in about 1 cm slices, season with salt, pepper, paprika and leave to rest in the fridge for 24 hours. Use the skewers and put pieces of pork, bacon, onion, beef on them, repeating the procedure. To avoid turning of skewers on the grill, add bacon skin. Wrap lamb or veal membrane around the skewers and tie with kitchen thread. Turning the skewers, grill them until done (depends on their size). Remove from the heat and serve with potatoes. Boil potatoes and roll them in the fat that was dripping from the meat on the grill. 219

Akadem Venje 2, 34340 VVeenj nje -gra rase sevi se vine vine vi ne.c .ccom o www.akademija--g info@akademija-ggrassevin evvinne. e co com m 091 4400 170, 0344 255 4500 ,

20,

600,,

ned: 12 - 19 sri - sub: sub: b 122 22

At the very heart of the Golden Valley (Zlatna dolina), below Papuk hill, about 20 km from Požega, near Kutjevo, there is Akademija Graševina estate. Blessed with sun and surrounded by pristine nature, amongst the greenery of the vineyards, Akademija Graševina is positioned in the vicinity of numerous wellknown Kutjevo cellars. The visitors can enjoy walks through the vineyards and in autumn they can join the locals in picking of grapes, usually ending with a celebration accompanied bywine and music.

The estate hosts a restaurant of the same name with a terrace offering views of the thousand- year- old Golden Valley- Vallis Aurea. The restaurant offers seasonal delicacies prepared with love and using local ingredients. In Akademija Graševina you can organize different events, seminars, team- buildings and small and large family gatherings. If you really love the nature and wine and want to spend several days on the estate, Akademija Graševina has 10 comfortable rooms named after wine sorts. There is also a playground for children.

Knedle sa sirom Cheese Dumplings For 20 persons (depending on the size of the dumplings you want to make): 600 g cottage cheese, 4 eggs, 100 g butter, 700 g flour (70% finely ground and 30% coarsely ground), 70 g corn starch, pinch of salt

Sieve the flour and add melted butter, 4 beaten eggs and cheese. Knead the dough until it stops to stick to your hands. Leave to rest in the fridge for 1 hour. Form two balls and make about 30 dumplings from each ball. Boil them in water and when ready, roll them in previously prepared breadcrumbs, fried in butter and sprinkle with sugar. Serve the dumplings with sour cream or crème fraiche and homemade jam. 220

RINO GROPUZZO

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Galija Gornjodravska obala bb, 310 1000 Osiijek jeek http://www.kuboo..hhr info@kubo.hr 031283500 031333101 ,

100,

1300,

1500

10-24

Restaurant Galija is a boatrestaurant offering unforgettable views. It is moored on the right bank of river Drava, near the walking path. One can enjoy the dawn drinking coffee and lemonade or the sunset, with a glass of wine. A view of the calm river and its banks invite you to relax and sail into the gastronomic offer of this restaurant. On its menu there are fish specialties such as Slavonian marinated fish, catfish skewers, fish stew, catfish stew “Baranja” style and many other. You can also

222

try fresh salads, risottos and pastas with different sauces. Wok noodles or rice with beef steak or chicken, Mexican dishes, they all make you feel you are in a far exotic place. The magic of the moment may be enhanced with one of the cakes and a glass of top-quality wine. In case you have decided to get married, restaurant Galija can organize your dream wedding on the boat with a view which leaves you speechless and your palate insatiable. Kind and friendly staff will do their best to fulfil all your wishes and make your stay in the restaurant unforgettable.

Sm muđđ OOrly l

Zander Orly Style 150 g zander fillet, 1 egg, pinch of salt, 50 g coarse flour, 60 g regular flour, 0.5 dl beer, 0.5 dl oil for frying; side dish: 200 g potatoes, salt, parsley, 0.3 dl oil for frying

Fillet fresh fish, carefully removing all bones using tweezers. Cut fillet in strips, season them with salt and leave to rest in the fridge until you prepare the batter. Separate egg yolks from egg whites. Beat whites until stiff peaks are formed. Add 0.1 dl of beer to yolks, season with salt and add regular flour. Mix carefully. It is important to achieve the right thickness without mixing the batter too long as it could become gummy, which we do not want. Add beaten eggs to the mixture and carefully fold them in. The batter must always be fresh, you should not let it stand for more than 15 minutes. Heat the oil for frying to medium temperature, about 160 °C. You can use a deep fryer or a frying pan. Roll zander in coarse flour, piece by piece, then in batter and lay the pieces in hot oil making sure the oil does not spatter. We prefer boiled potatoes as a side dish. Cubes of potatoes are boiled, strained and fried in a mixture of oil and butter. When the potatoes are almost done, add chopped thyme, rosemary, parsley and dill. If you do not have fresh herbs, you can use dry ones. Serve with tartare sauce and lemon.

223

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Krčma Ulica Franje Kuhača ča 25 a, ča a 31000 00 Osiije jekk http://www.omnnia-os osijijijek os ek.h ek k.hhr kodruze01@gmail.c ..ccom m 31206066 31373448 80 pon - ned: 10-23

In the old historic center of Osijek- Tvrđa, there is restaurant Krčma kod Ruže, adored by people from Osijek. As written in historic books, the house itself was bought in 1758 by Benedikt Muller for 900 forints and since then it has been known as Benedikt Muller’s House Kod Ruže. Since its opening in 2007, the restaurant has been offering a bunch of gastronomic pleasures acquired through time, intertwining the east and the west, the city and the countryside

224

of Croatian people. Meat, venison, grill, cakes, bread, “kulen”, ham, cheese, pies, cakes, fish stew, chicken stew… are just some of the dishes the guest enjoy and return to taste. The wine cellar is a combination of the wines from Slavonia and Baranja and it contains about 50 labels. “Accompanied by music, violin and songs, we invite you to join us and share the pleasure of our culinary creations”, say the hosts, family Kocsis and their employees.

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Baranjs Kolodvorska 99, 313 13155 Kar aran aannac www.baranjska-kkuc u a.com m info@baranjska-kuuca.ccom m 031720180, 09865229000 ,

30,

1500,

150 5

pon-čet: 11-22, pet ett- su sub: b 11b: 1-01 0 ; need: 11-17 01 1--1177,

Ethnic restaurant “Baranjska kuća” is a family- run restaurant located in ethno village Karanac, in the heart of Baranja, under the winegrowing hill Banovo brdo. Along with Baranja specialties such as “fiš paprikaš” (fish stew), “čobanac” (dry beans thick soup), carp on wooden fork and catfish “perkelt” (stew) with homemade noodles, the

restaurant also serves some almost forgotten dishes such as snails in sauce with nettle and elder flowers, dry beans cooked in earthen pot. Every day we bake bread in bread ovens with open fire. The restaurant is pet- friendly. There are two dining rooms with capacity for 60 and 70 persons. In summer the tables are set in the yard where there is also a playground.

STREET OF FORGOTTEN TIME The street has been growing all these years to shine in full splendour for you today. There are seven old barns in which there are pottery, carpentry and loom workshops, barber’s shop and inn “Pod kruškom”. There is also a mill in which we grind part of our corn flour, there is a smith’s house built in traditional Baranja way- with mud and dry leaves. There is also an ice chamber in which ice from Danube was kept. Above it there is a viewpoint with a view of the entire village of Karanac, Baranjska planina and magnificent vineyards. All workshops are operational and there are people working in them. It is interesting that this street runs parallel to the street that was called “Street of Trades” about 80 years ago. There were more than 30 different trades in that street, it was there that Geza Borbaš made the first “kulen” (special pork salami with hot red paprika) in 1905. This is why “kulen” is considered to be originally from Baranja. The idea behind the Street of Forgotten Time is to show our guests all the trades that have become or are becoming forgotten and to try to bring them back to life.

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Krk Music Fest 21.-23.6.

Festival koji se organizira povodom Svjetskog dana glazbe i pretvara grad Krk u središte dobre glazbe, vrhunske zabave i jedinstvene gastronomije u vidu internacionalne street food ponude. Više na www.krkmusicfest.com

Festival tradicije, kulture i gastronomije koji na tri dana pretvara grad Krk u pozornicu na kojoj se izmjenjuju scene od srednjevjekovlja do suvremenog doba za sve ukuse i uzraste. Drugi dan manifestacije na slikovitom trgu Kamplinu odvija se jedino Natjecanje u ručnom rezanju pršuta u Hrvatskoj.

ŻĆŪÁĔőä Ŗ WŅėŖ #ÁĢĆ ŉġĩėÁŪÁ 30.8.-1.9.

Zabavno-gastronomska manifestacija posvećene smokvama

WŅÜėÁ ĔäàŅÁ

13.-15.8.

Regata tradicijskih barki, edukacijski program, zabavni program i noćno promenadno jedrenje u krčkoj luci

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Would you mix business and pleasure? If you are looking for investment opportunities, want to ďŹ nd partners or start a business in Croatia â&#x20AC;&#x201C; let us do the hard work while you enjoy the cuisine. aestus.hr

Herewith we would like to thank the following institutions for their help in organization of the ceremony of plaque awarding and presentation of the book:

PRIMORJE-GORSKI KOTAR COUNTY

RIJEKA TOURIST BOARD

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THE GASTRONAUT LIBRARY Publisher Abisal Ltd Rijeka For the Publisher, project manager and editor Karin Mimica Editor Vlatko Ignatoski Assistant project manager and editor Marina Selak Project advisor and issue resolution Nikola Serdar Project assistants and issue resolution 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, June, 2019.

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