__MAIN_TEXT__

Page 1

20 16

resta

10 0

∙

June, 2017. | Price: 90 kn

978-953-7507-13-8

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

100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES - 2017/18

A TIC

www.gastronaut.hr

ant CROA ur

100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES

22nd Edition 2017/18


THE GASTRONAUT LIBRARY 100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES


Abisal Ltd. Rijeka gastronaut@gastronaut.hr www.gastronaut.hr www.facebook.com/gastronaut.hr c/o UHR-u - M. Tita 88/II, OPATIJA Janka Polić Kamova 37 A, RIJEKA phone: +385 (0)51 718 919 phone: +385 (0)51 291 592 fax: +385 (0)51 718 920 abisal@abisal.hr Projects: 100 Leading Croatian Restaurants - in partnership with Association of Croatian Restaurateurs (UHR) Klub 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 000966152 | ISBN 978-953-7507-13-8 2


100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES

22nd Edition 2016/17


TABLE OF CONTENTS Index of Simbols ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~8 Introduction ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~9 ISTRIA AND KVARNER 11 BADI, Lovrečica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Asparagus, Shrimp and Soy Mayonnaise Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SAN ROCCO, Brtonigla ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Wild Sea Bass Fillet in Semolina with Black Olives and Potato “Chisps” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ NAVIGARE, Novigrad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tuna Tartare ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SV. NIKOLA, Poreč ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Filet of Gilt-head Bream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PUNTULINA, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ “Pljukanci” (homemade pasta) with Scampi Tails and Shrimps ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GIANNINO, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Gilt-head Bream with Vegetables ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DREAM, Rovinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Raw Red Mullet Fillet ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VODNJANKA, Vodnjan ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Grandma’s Tagliatelle in Spring Herbs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pork Sirloin on “Mišanca” and Polenta ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MILAN, Pula ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Homemade pasta “macaroni” with Adriatic Mullet ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ OASI, Pula ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Risotto with Butternut Pumpkin with Crunchy Chips of Istrian “Ombolo” and Oasi Olive Oil ~ ~ ~ BODULKA, Šišan ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Octopus Salad on New Potatoes ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZIGANTE, Livade~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Istrian Ox (“Boškarin”) Girello (Fricando) with Black Truffle ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Octopus Carpaccio with Black Truffle ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ JOHNSON, Mošćenička Draga ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DRAGA DI LOVRANA, Lovranska Draga ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Octopus with “Kulen” Salami Aioli ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA ARISTON, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lobster in Warm Marinade with Blue and Yellow Potato Gnocchi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BIANCO AND NERO, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Sashimi with Oranges and Cuttlefish in Red Pepper ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Pasta with Cuttlefish ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Mediterranean Wok ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BEVANDA, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ROKO, Opatija ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Shin Sous Vide ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Homemade Sheep Curd Cottage Cheese with Kvarner Shrimp and Prosciutto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PLAVI PODRUM, Volosko ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Kvarner Scampi “Nudo” with Dandelion Flower Relish, Vacuum Cooked Apples and Aromatized Premium Istrian Rossi Gin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KUKURIKU, Kastav ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Top Quality Fish with Vegetables Baked in Paper Bag ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Roman Gnocchi with Foie Gras in Truffle Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ OŠTARIJA FORTICA, Kastav ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Homemade Ravioli with Prosciutto and Shrimps ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ RONJGI, Viškovo ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Venison Slices on Pear Foam ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TARSA, Rijeka ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lamb Shin “Strmica” Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ AEROSTEAK, Soboli ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Aeroroastbeef with Potato Polenta and Grobnik Cheese ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

4

12 13 14 15 16 17 18 18 22 23 24 25 26 27 28 29 29 30 31 32 33 34 35 36 37 37 40 42 43 44 45 46 47 47 47 48 50 51 51 52 53 54 54 54 56 57 58 59 62 63 64 65


DOMINO, Dramalj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 66 Marinated Rack of Lamb in Mediterranean Herbs on the Bed of Island Cabbage and Carrot with New Potatoes and Wild Asparagus Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 67 RIVICA, Njivice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 68 Crab Soup with Ravioli ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 69 MULINO, Malinska ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 70 NADA, Vrbnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 72 Fried Octopus Tentacle with Mashed Peas with Wasabi and Cucumber Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 73 MARINA, Krk ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 74 Beef Carpaccio with Forest Mushrooms ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 75 Pirate’s Plate ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 75 SANTA LUCIA, Cres~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 78 Beefsteak in Red Wine and Fig Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 79 Fried figs with ice- cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 79 ARTATORE, Mali Lošinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 80 Chocolate cake with fresh figs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 81 Drunken Kvarner Scampi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 81 ZA KANTUNI, Mali Lošinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 82 Fennel and Carrot Soup~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 83 Figs in Red Wine with Mint, Cheese and Honey Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 83 Sea Kale “Fries” Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 83 VELI ŽAL, Mali Lošinj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 84 Matured Fillet of Istrian Ox with Aromatized Ecological Potatoes, Rocket Salad from the Island of Cres with Reduced Balsamic Vinegar and Lošinj Orange ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 85 BARBAT, Barbat na Rabu~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 86 Adriatic Fantasy ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 87 DALMATIA 89 BOŠKINAC, Novalja ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 90 The Best of Pag Lamb~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 91 4 FERALA, Starigrad Paklenica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 92 Turkey Medallions in Sesame Seeds on Colourful Bed with Hot Sauce ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 93 NIKO, Zadar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 94 Tuna Tartar with Asparagus ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 95 FOŠA, Zadar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 96 Tuna Tartare Vienna Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 97 Marinated Scampi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 97 BOBA, Murter ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 98 ZLATNE ŠKOLJKE, Skradin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 100 Skradin Risotto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 101 PELEGRINI, Šibenik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 102 ZLATNA RIBICA, Šibenik-Brodarica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 104 Monkfish with Prosciutto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 105 ZRNO SOLI, Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 106 KADENA, Split ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 108 Lamb “Pašticada” with Prosciutto Roll ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 109 Roast Scallop on Semolina, Aromatized with Coffee Oil ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 109 KNEZ, Omiš ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 110 Duke’s Risotto with Shrimps and Sea Bass ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 111 KAŠTIL SLANICA, Omiš ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 112 Veal under the bell ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 113 KOD MIJE, Lokva ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 114 White Sea Fish from Bread Oven ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 114 GARIFUL, Hvar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 116 Gregada ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 117 PORTO ROSSO, Skrivena Luka ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 118 Cuttlefish Salad with Truffles ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 119 VILLA NERETVA, Metković ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 120

5


6

Smoked Tuna with Mozzarella on Rocket Bed ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KAPETANOVA KUĆA, Mali Ston ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Passionate Cream of Oyster Soup ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cold Tuna on Rocket Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BOTA ŠARE, Mali Ston ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Dubrovnik “Popara” (fish soup)~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STARI KAPETAN, Orebić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cuttlefish Risotto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KLARISA, Dubrovnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Turbot in Paper Bag ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Traditional Almond and Sour Orange Cake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ NAUTIKA, Dubrovnik ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cuttlefish Medallions ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GALIJA, Cavtat ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tagliatelle dal Vulcano ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GORSKI KOTAR, LIKA, KARLOVAC AND SURROUNDINGS, MOSLAVINA

121 122 123 123 124 125 126 127 128 129 129 130 130 132 133 135

BITORAJ, Fužine ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Frog Leg “Brodetto” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ FRANKOPAN, Ogulin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Turkey Rolls with a Twist of Modern Tradition ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ GRADINA, Josipdol ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Homemade Porcini Soup ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MIRJANA & RASTOKE, Donji Nikšić ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DP, Donji Zvečaj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lamb French Rack with Herb Crust and Muscat Egg Mixture ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SRAKOVČIĆ, Karlovac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Duck Breast with “Mlinci” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ LOVAČKI ROG, Karlovac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Venison Fillet in Puff Pastry ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ŽGANJER, Ozalj ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Katarina Zrinski Cake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DJED, Hrvatska Kostajnica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Grandpa’s Pocket ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ COCKTAIL, Sisak ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Zander Fillet in Beer Batter with Wasabi Remoulade and Colourful Salad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZAGREB AND SURROUNDING AREA

136 137 138 139 140 141 142 144 145 146 147 148 149 150 151 152 153 154 155 157

KARLO, Plešivica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Cream of Bear Garlic ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Roebuck Meatballs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BISTRO APETIT, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Skipjack Tuna Tartare, Chili Pepper, Quail Egg Yolk, Avocado ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BOBAN, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Meringue Cake with Pistachio Pieces, Pine Nuts, Walnuts and Dark Chocolate with Whipping Cream Homemade Black Noodles with Scampi and Asparagus ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DUBRAVKIN PUT, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Black Risotto ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Tuna and Veal ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ DVA GOLUBA, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Boiled Lamb Garden Style ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MON AMI, Velika Gorica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Homemade Pasta (“pljukanci”) in Scampi Stock with Adriatic Shrimps ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ OKRUGLJAK, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Baked Zagorje Štrukli ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ POTKOVA, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Braised Lamb Shin, Young Fava Beans and Purple Potato Gnocchi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ STARI PUNTIJAR, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

158 159 159 160 161 162 163 163 164 165 165 166 167 168 169 170 170 172 173 174


Rolled Meat in Fine Herbs with Spring Dumplings ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VINODOL, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Buckwheat and Millet Salad with Goat Cheese ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZELEN DVOR, Zagreb-Susedgrad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beef Sirloin in Red Wine ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Turkey Fillet in Pork Belly with Ham and Basil ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZINFANDEL’S, Zagreb ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Apples with Walnuts, Caramel, Vanilla Chantilly ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZAGORJE, MEĐIMURJE, PODRAVINA

175 176 177 178 179 179 180 181 183

VILLA ZELENJAK-VENTEK, Risvica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Locally Grown Duck on Rocket Salad Bed ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VUGLEC BREG, Krapina ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Granny’s Medallions ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VILLA MAGDALENA, Krapinske Toplice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Roasted Turkey with Bacon, Wheat, Sweet Potato and Pumpkin Puree ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BEDEM, Varaždin~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Bombelles “Štrukli” (“Štrukli” with Pheasant)~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PALATIN, Varaždin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Deer in Woodman’s Sauce and Homemade Pasta with Cream and Bacon ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Creamy Pumpkin Soup with Ginger and Homemade Ravioli ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ VARAŽDIN, Varaždin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Zander Fillet in Corn Flour on Creamy Base ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TURIST, Varaždin ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MAMICA, Nedelišće ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Flambé Pork Loin on Pumpkin and Pumpkin Seed Cream ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ TRATTORIA RUSTICA, Čakovec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Turkey in Truffle and Porcini Sauce with Gnocchi ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ BAROK, Čakovec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Zander in Batter ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ MALA HIŽA, Mačkovec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Poached Quail Egg on Bed of New Potatoes, Spinach, Sorrel, Chervil, with Chili and Fine Olive oil ~ MEĐIMURSKI DVORI, Lopatinec ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Veal Steak in Wine Sauce with Caramelized Carrot and Barley with Fresh Peppers ~ ~ ~ ~ ~ ~ ~ DVORAC MIHANOVIĆ, Tuheljske Toplice ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Mushroom Soup in Bread Bowl ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ACADEMIA, Marija Bistrica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Veal Shin, Mashed Sweet Potatoes, Roasted Broccoli and Carrots ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KRALUŠ, Koprivnica ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Filled Rump Steak with Boiled Vegetables and Croquets ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PODRAVSKA KLET, Starigrad ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Beefsteak „Tournedos Rossini“ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ SLAVONIA AND BARANJA

184 185 186 186 188 189 190 191 192 193 193 194 194 196 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 217

TERASA, Daruvar ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Filled Pork Sirloin “Toplica” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ CLUB WALDINGER, Osijek ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Deer Leg à la wild ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ZIMSKA LUKA, Osijek ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Veal Shin under the Bell , Onion Jam, New Potatoes in Butter with Herbs ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ JOSIĆ, Zmajevac ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Duck Goulash ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ KORMORAN, Bilje ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Capon in Merlot with Barley ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ PRINCIPOVAC, Ilok ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Steak “Principovac” in Puff Pastry with Potato Pancake ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Everlasting list of “Restaurant Croatica” ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ List of sponsors ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

218 219 220 221 222 223 224 225 226 227 228 229 230 239

7


I n d e x o f Sy m b o ls bearer of the title “100 Leading Croatian Restaurants” for the year: restaurant address restaurant phone number restaurant telefax number restaurant web page restaurant e-mail address restaurant is air-conditioned WIFI available number of parking places for passenger cars number of moorings working hours winter working hours summer working hours UTO non-working day (PON, UTO, SRI, ČET, PET, SUB, NED - Mon, Tue, Wed, Thu, Fri, Sat, Sun) 02.02.-10.03. non-working period of the year number of seats in the restaurant number of seats on the terrace card

R

acceptable cards

QR code, useful for easy access web page by mobile device (iPhone, Android, Windows8...)

8


nt CROA ura

20 16

A TIC

rest a

Introduction

∙ 10 0Abisal

Dear readers, We are proud to present the 22nd edition of the book “100 Leading Croatian Restaurants and Their Specialties”. Last year we covered 2,508 restaurants which the guests supported on our web portal www.gastronaut.hr. The restaurant owners evaluated the restaurants in a questionnaire that was sent to them by mail, once a year. The final judgement was given by the Honourable Committee reviewing all received materials and making sure only the restaurants with majority of votes on both lists made it to the close circle. Another criterion was that the restaurant is open all year round. In the book, published in Croatian and English languages and available also online, the restaurants are presented with their specialties and their natural and cultural surroundings. Entering the list of 100 restaurants, they are entitled to show the sticker Restaurant Croatica with the year in which they won that title. Resulting from the project 100 Leading Croatian Restaurants, 18 years ago Club Gastronaut was born. In the past year, the Club organized events in Međimurje, Pecs, Vilany, Rijeka and Rogoznica. It organized various Gastronaut educations for hospitality professionals and supported a number of other gastronomic and oenological events. Close cooperation with the media following gastronomy in tourism (FIJET and Council of Tourist Journalists of Croatian Journalists’ Association), Association of Croatian Restaurateurs and Alliance of Chefs of Mediterranean and European Regions, has contributed to yet another successful year full of synergy of gastronomy lovers. Let’s hope this edition will help you collect some future memories. Leader of project 100 Hundred Leading Croatian Restaurants: Karin Mimica, MA

9


Istria and Kvarner Specialties based on ingredients from the sea and dishes prepared following old recipes with strong presence of local aromatic herbs are the main features of this cuisine consisting of a number of gastronomic subregions. Istrian prosciutto, sausages with truffles (Buretić), sausages with rosemary (Buretić), Grobnik cheese, truffle cheese, salted sardines, marinades, cod fish spread (Milena), snails, Istrian pesto (made with bacon and garlic) and seafood salad are just some of the cold starters that must be tried. Warm appetizers usually include various risottos and pastas with seafood, minestrone with corn from the cob (“bobići”), “jota” (traditional dish made with dried beans and sour cabbage) or frittata with truffles, rocket salad or wild asparagus. Fresh sea fish, Kvarner scampi prepared in 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 sausages with sour cabbage, “fuži” (pasta) and gnocchi with venison stew, hare made in the pot and lamb prepared under the iron cover (“peka”). Lamb from the island of Cres is particularly praised because the animals graze in perfect ecological circumstances. For dessert, there are “kroštule” and “fritule” (both prepared with different types of dough and fried in deep oil), dried figs and chestnut cakes. Chestnuts from Lovran (“maruni”), wild asparagus and truffles from Motovun forest (Karlić truffles) are the ingredients to which special gastro days are dedicated in their season. Local salads include lamb’s lettuce, rocket salad and radicchio. Fresh marjoram, basil, sage, lemon balm, thyme, rosemary and laurel are added to the dishes. Fish is always accompanied by olive oil originated usually from Istria or island of Krk. For aperitif, we recommend sparkling wine Cattunar made of malvasia and Momjan moscato following the charmat method, sparkling wine 1288 of Winery Pavlomir or traditional Istrian brandy “biska” (Rossi). Dishes prepared with white

fish and white meats are usually accompanied by Malvasia (Degrassi, Damjanić, Deklić, Cattunar, Sirotić, Matić, Rossi), Malvasia Reserve matured in wood in Winery Visintin, Sauvignon (Legovina), Vrbnik Žlahtina, especially with lamb (PZ Gospoja, Pavlomir), Chardonnay (Degrassi, Legovina, Pavlomir) and Istrian rosé Ruža (Cattunar). With dark meats and oily fish the most popular are Teran (Terre Rosse – Degrassi, Coslovich, Sirotić, Rossi, Franc Arman, Cattunar), Borgona (Damjanić), Refosco (Degrassi), Merlot (Franc Arman, Cattunar, Damjanić), Cabernet Franc (Legovina, Franc Arman) and Cabernet Sauvignon (Visintin, Cattunar, Degrassi, Pavlomir). Desserts are accompanied by Dolce nota (Legovina) and Dolcceto (Franc Arman). Good digestives are some of Darna liqueurs which were awarded some world awards or D-faktor fruity schnapps. Exclusive restaurants with top quality offer are Milan (fish) in Pula, San Rocco in Brtonigla, Zigante in Livade (truffles), Bevanda (fish) in Opatija and Plavi podrum (fish, creative cooking) in Volosko. Top creative specialties are also offered in restaurant Bodulka in Šišan. Navigare in Novigrad, Sv. Nikola in Poreč, Draga di Lovrana in Lovranska Draga, Villa Ariston in Opatija, Pepenero in Umag, and Kukuriku in Kastav. Local ingredients used in creative way are an inspiration in restaurant Oasi in Pula, Dream in Rovinj, Bianco & Nero in Opatija, Mulino in Malinska, Nada in Vrbnik and Marina in Krk. Mostly fish specialties are at home in Badi in Lovrečica, Giannino and Puntulina in Rovinj, Johnson in Mošćenička Draga, Rivica in Njivice, Domino in Dramalj, Santa Lucia in Cres and Barbat in Barbat on the island of Rab, Veli žal and Za kantuni in Mali Lošinj. Homelike ambience and local specialties are offered in Vodnjanka in Vodnjan, Roko in Opatija, Oštarija Fortica in Kastav, Tarsa and Trsatica in Rijeka and Artatore in Mali Lošinj. Aerosteak in Soboli is well known for its steaks, and forest specialties are served in Ronjgi and Bitoraj in Fužine. 11


96, 04, 06, 10, 11, 12, 13, 14, 15

BADI Umaška 12, 52470 Lovrečica, ,

052 756293,

www.restaurant-badi.com, 052 742458,

Half-way between Umag and Novigrad there is the 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.

12

,

30,

info@restaurant-badi.com 12 - 23, PON, 07.01. - 21.01.,

70,

90

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).


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

Salata od ĹĄparoga, kozica i majoneze od soje

Asparagus, Shrimp and Soy Mayonnaise Salad Eggless mayonnaise: 100 g soy milk, 100 g olive oil, fresh pepper and salt Asparagus cream: 50 g fresh asparagus, 50 g olive oil, 2 large shrimps, 2 prosciutto slices

Put soy milk and olive oil into a dish, add salt, pepper and mix with stick mixer until homogenous. Simmer asparagus in olive oil, add some water and mix with stick mixer until creamy. Pass through fine sieve. Toast cleaned shrimps in a pan, dry prosciutto in the oven. Serve in a glass. 13


06, 07, 08, 09, 10, 11, 12, 13, 14, 15

SAN ROCCO Srednja ulica 2, 52474 Brtonigla, ,

www.san-rocco.hr, 052 725000,

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. Rich gastronomic offer 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 oenological-

14

info@san-rocco.hr

052 725026,

,

20,

13 - 23,

20,

50

gastronomic guides. It is a member of Jeunes Restaurateurs d’Europe (JRF) which promotes respect for tradition, creativity and innovation at 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.

File od divljeg brancina u grizu s crnim maslinama i „chipsom“ od krumpira

Wild Sea Bass Fillet in Semolina with Black Olives and Potato “Chisps” For 4 persons: 1 or more sea basses (about 800 g), salt, pepper, olive oil, semolina, black and green olives

Clean and fillet the fish. Season the fillets with salt and pepper and spread olive tapenade over them. Roll in semolina. Heat the oil at 150 °C and fry the fish (the outside should be crispy and inside tender). For tapenade, remove pits from olives, chop them finely and add a tbs of olive oil. Stir. Potato crisps: Peel potatoes, cut thinly into “crisps”, rinse in cold water and fry in hot oil (heated to 180 °C). Place fish and crisps on the plate and decorate the dish with mashed potatoes and balsamic vinegar, as the picture shows. 15


11, 12, 13

NAVIGARE Sv. Anton 15, 52466 Novigrad, ,

www.nauticahotels.com,

052 600473,

052 600450,

Restaurant Navigare is located on the Istrian coast in Novigrad, within the marina complex and Hotel Nautica. It is a 5-minute-walk away from the city center. Novigrad is a lovely, historic city adorned with important monuments of historic and cultural heritage, greenery and pleasant shade, with kind inhabitants and quiet murmur of sea waves. Restaurant Navigare is a modern restaurant offering fresh, light and healthy food

16

navigare@nauticahotels.com ,

300,

07.30 - 23.00,

98,

126

from a Mediterranean style cuisine. The wine list comprises a vast range of wines accompanying the gastronomic creations. Navigare’s philosophy is focused on natural, unaltered tastes whose secret lies in fresh local ingredients. The chef creatively balances different aromas, textures and ingredients achieving creations of culinary art. There are a lot of fish and meat menus incorporated in harmonious, tasty dishes for every palate.


Besides the exclusive cuisine, the friendly and professional restaurant staff will welcome you and help you in selecting dishes and pairing ideal wines to have the best gastronomic and enological experience. To make the experience even better, you can enjoy watching the

preparation of your dish in the kitchen. After the meal, the guests can relax in the newly opened Booze and Blues Club, which has enriched the summer season and made the club scene in Istria even more attractive.

Tartar od tune

Tuna Tartare 100 g finely diced Adriatic tuna; dressing: olive oil, garlic, grapefruit and lemon juice, coarse sea salt, white pepper, wasabi to taste

Dice a fresh tuna steak (100 g per person). After serving it from a mold, pour the previously prepared dressing (olive oil, grapefruit and lemon juice, salt, pepper, a little garlic) over the fish. Wasabi sauce can be served aside.

17


07, 08, 09, 10, 11, 12, 14, 15

SV. NIKOLA Obala Maršala Tita 23, 52440 Poreč, ,

www.svnikola.com,

052 423018,

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

,

20,

info@svnikola.com 11 - 01,

60,

80

filet, small island filet (sea bass filet 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.

Filet orade - Sv. Nikola Filet of Gilt-head Bream 400 g gilthead, 2 scallops, 2 dl coconut milk, 2 zucchinis, 1 banana, 1 star anise, 1 fresh coriander, 2 lemons, brown sugar, edible flowers, fresh mint

Clean the fish and make fillets. Vacuum with olive oil and cook at 70 °C. Thinly slice the scallops and marinate with coconut milk. Peel zucchini, blanche them and mash to a puree adding mint leaves and a little olive oil. Peel bananas, dice them and pour lemon juice over them. Put brown sugar in a pan, add bananas and star anise, briefly glaze. Serve gilthead fillets on zucchini and mint puree. Serve marinated scallops and coriander on glazed bananas. Decorate with edible flowers and serve. Serve with baked potatoes. 18


Some love never dies. It flows from generation to generation, from barrel to bottle, from bottle to glass, ‘til it finds its way back to the heart. Familly Winery & Distillery Rossi • Bajkini 16, hr-52447 Vižinada gsm: +385 91 3355-604 • info@vinarossi.com • gps: 45.3365, 13.735

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

Predstavljamo vam... Baccalà della Mamma Kvalitetni proizvodi od norveškog bakalara

Preporučeno vino: malvazija Preporučeno vino: chardonnay

SINCE 1986

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

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


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


052/449-393 :: 098/224-053 BaĹĄkoti 4, 52463 ViĹĄnjan malvazija, chardonay, istarski teran


12, 14, 15

PUNTULINA Sv. KriĹža 38, 52210 Rovinj, 052 813186, 052 98368504,

,

www.gastronaut.hr, 052 815975,

,

Restaurant Puntulina was opened in 2004 in family Pellizzer’s home. The family has been successful in catering industry for almost 50 years. Corrado Pellizzer (senior) is the pioneer of tourism in Rovinj and Croatia. The restaurant is located in old town Rovinj with a terrace at the very sea front offering a splendid view of the island of Sveta Katarina

22

puntulina@gmail.com 12 - 23, 3.11. - 20.03.,

100,

70

and one of the most beautiful sunsets. Lighting installed under the sea make the experience even better. The restaurant is run by spouses Giannino and Mirjana Pellizzer. The food served is mainly local-Mediterranean with fish specialties prevailing, but there are also meat dishes and dishes made


with truffles. The cuisine is a fusion of Rovinj tradition and new tendencies in preparation of fresh, seasonal ingredients. Specialties are accompanied by about a hundred labels of Istrian and other Croatian wineries and also

foreign wines. Since the restaurant has its wine bar, the guests can enjoy good wine sold per glass or cocktails. Pets are welcome. Advance booking is recommended.

Pljukanci s repovima škampa i kozicama

“Pljukanci” (homemade pasta) with Scampi Tails and Shrimps for 4 persons: 500 g scampi, 500 g shrimps, 300 g cherry tomatoes, 1 dl  olive oil, 3 garlic heads, 1  chilli pepper, 600 g pasta (pljukanci), fresh parsley

Remove meat from scampi and prepare stock from shells. Briefly simmer garlic and chilli pepper in olive oil. Add halved cherry tomatoes and after a few minutes add 2 dl stock. Simmer for 10 minutes over low heat. Add scampi and shrimps meat and after one minute add pasta, previously cooked “al dente”. Wait until pasta is well soaked in sauce, add some more stock if necessary. Add freshly chopped parsley, sprinkle with olive oil and serve. 23


97, 98, 01, 03, 04, 05, 06, 07, 08, 10, 11, 12, 14, 15

GIANNINO Agusta Ferrija 38, 52210 Rovinj, 052 813402, 052 98420104,

giannino.incroatia.info,

052 815975,

,

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 Ariadne’s thread could be found. It is a fish restaurant without a permanent

24

giannino@gmail.com

10-15; 18-23, PON, 15. 01. - 30. 03.,

70,

40

menu because the offer depends on 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.


File orade s povrćem

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

Grill fresh vegetables and fish filets. 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.

25


07, 08, 14

DREAM Joakima Rakovca 18, 52210 Rovinj, ,

www.dream.hr,

052 830613, 052 915799239,

Restaurant & Residence Dream are 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

26

dream@dream.hr 052 830613,

,

12-24,

60,

60

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 luxurious 4-star rooms in which the guests can enjoy the quality autochthonous 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 autochthonous architectural arrangement combined with modern elements. Particular in details, it includes valuable antiquities, tiffany lamps, paintings of academic painters, old photo-

graphs, 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.

Sirovi filet trilje Raw Red Mullet Fillet 50 g fresh red mullet fillet, lemon, orange and lime juice, 1 dl olive oil, salt flower, pepper

Marinate fish in mixed citrus juices for about an hour. Remove the fish from the marinade, pat dry and make incisions in the skin. Lay the fish on a plate, pour over the emulsion of olive oil and lemon, orange and lime juices. Season with salt flower and pepper. 27


99, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15

VODNJANKA Istarska 22b, 52215 Vodnjan,

www.gastronaut.hr , 052 511435,

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. Numerous plaques, awards, rec-

28

,

ivana.celija@gmail.com 50,

11 - 23, NED,

60,

50

ognitions, articles in foreign magazines, television shows, interviews and most of all, its guests, speak about the restaurant’s success. “All carefully selected ingredients that are on the plate have come directly from gardens, meadows or fields around Vodnjan. It is our image: recipes from old 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.


Bakine lazanje u proljetnim travama Grandma’s Tagliatelle in Spring Herbs Dough (flour, egg, salt), sage, rosemary, bay leaf, thyme, butter, curd, olive oil, salt, pepper, scales of hard cheese

Knead dough, roll it thinly for tagliatelle (wide noodles) and cut manually. Cook them in boiling water. Add herbs to heated olive oil. Add cooked pasta. Place thinly sliced curd on the plate and add tagliatelle with herbs. Decorate with fresh herbs and scales of hard cheese.

Ombulić na mišanciji i palenti Pork Sirloin on “Mišanca” and Polenta Pork sirloin, polenta cooked with olives, “mišanca” (mixed wild spring plants), olive oil, olives, pepper and salt

Cook polenta in water with chopped olives. Cook plants in salty water. Fry meat in a little olive oil on both sides. Add polenta to the gravy, decorate with cooked “mišanca” and black olives.

29


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

MILAN Stoja 4, 52100 Pula, 052 300200,

www.milanpula.com,

052 210500,

40,

hotel@milanpula.com,

12-23, 24.12.-06.01.,

Restaurant Milan, as a part of Hotel Milan, is situated in Pula, on Stoja, in vicinity of the beach. There are 12 rooms in the hotel, all appointed in line with European standards. This family-run hotel opened in 1967 and it immediately went to the top of Croatian hospitality industry. The restaurant is modern, with pleasant ambiance emphasized by the open fireplace and artwork on the walls. Connecting the continent with the Mediterranean, a signature “pjat” (plate) is created. The basis of Milan’s cuisine lies in Istrian terroir.

30

80,

50

Basic ingredients are fully respected and used for simple but also much more elaborated dishes without much intervention. They are enriched with olive oil produced from olives growing in the vicinity of the restaurant. Aromas and tastes are most important in Milan. The premises are at the guest’s service, they are modern and constantly seeking innovations, with elements of Art Deco and ideas signed by world-known authors. The restaurant has pleasant and discreet atmosphere for both business and private enjoyment in table culture.


The gastronomic offer of the restaurant is mostly inspired by seafood and fish with the menu changing according to the season. The hosts make their own olive oil which is used in the restaurant. In the restaurant’s wine bar,

which can seat about 30 guests, there are about 400 wine labels of relevant wines. Restaurant Milan has its own ecological production of virgin olive oil and olives under the trade name/brand TERRA CAVIADA.

Makaruni s jadranskom triljom

Homemade pasta “macaroni� with Adriatic Mullet Mullet, olive oil, garlic, Istrian malvasia wine, salt and pepper, basil, olives

Fry garlic in oil and add mullet fillet. Pour the wine. Cook briefly. Add olive and basil leaves. Add pasta to the sauce and serve hot.

31


14

OASI Pješčana uvala X-12a, 52100 Pula, 052 397910,

052 397906,

,

www.oasi.hr, 9,

14-23, NED,

Restaurant Oasi is located in Pješčana uvala, in a quiet and nice suburb of historic, thousand-year old city of Pula, where the guests can visit the famous amphitheater and other sights. The restaurant was opened within the boutique hotel of the same name. The hotel has specially designed rooms and a wellness & spa center, available to tourists and hotel guests upon prior booking. Following the guests’ needs and wishes, the restaurant can host lunches or dinners, mee-

32

info@oasi.hr, 30,

70

tings and other events. In 2016 we initiated a gastronomic event Wine & Dine Oasi with the intention to bring together the restaurant and Istrian winemakers and to present new gastronomic trends, culinary techniques and new wines, all with the goal to make the gastronomic scene stronger. The restaurant is open all-year-round and new dishes are regularly offered by its creative team. The emphasis is on local, autochthonous ingredients. There are homemade pasta (“plju-


kanci”, ravioli, noodles, gnocchi and others), vegan and vegetarian dishes, meat from Istrian farms, fresh fish and shellfish and extra virgin olive oil from our own production - oil Oasi. 10 km away from the restaurant, in Savele near Vodnjan there is the olive grove with 2,000 mature olive trees, taken care by the re-

staurant owners. “Our gastronomic story is a secret hiding a divine harmony of juicy, aromatic and pleasant surprises in the tastes and aromas of delicacies of Oasi cuisine on your plate. Bon appetite!”- the owner’s message.

Rižoto s muškatnom bundevom uz hrskavi čips od istarskog ombola i Oasi maslinovo ulje

Risotto with Butternut Pumpkin with Crunchy Chips of Istrian “Ombolo” and Oasi Olive Oil For 4 persons: 260 g Arborio rice, 0.3 dl olive oil, 180 g butternut pumpkin, 60 g butter, 60 g Grana Padano cheese, 200 g Istrian “ombolo”, 1.5 l vegetable stock, 150 g onion, 1 dl white wine, 10 g salt, 6 g pepper

Fry onion in hot olive oil. Toast rice until glassy. Pour wine. When it evaporates, slowly add vegetable stock. After 15 minutes add diced pumpkin. Continue to add stock. During cooking, season the risotto with salt and pepper. In a separate pan, fry “ombolo” until crispy. When rice is “al dente”, remove risotto from heat, add butter and Grana Padano cheese. Let is stand for 2 minutes. Serve risotto in a deep plate, fold “chips” on top of it, decorate and pour some olive oil over the risotto. We recommend Malvazija wine with this dish. 33


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

BODULKA Franje Mošnje 3b, 52100 Šišan, ,

www.velanera.hr,

052 300621,

052 300629,

The beginning of the 30-year-long story of Duško Černjul and his family was in Šišan, in today legendary restaurant Bodulka. Although the Černjul family has moved their restaurant, changed their name and led a few successful gastronomic oases at prestigious locations, something has always pulled them back like a hidden treasure. They returned to Šišan, this time with the unusual hotel Velanera, its 12 specially de-

34

velanera@velanera.hr ,

30,

11-23,

60,

100

signed rooms, swimming pool, whirlpool, spice garden, private wine cellar and restaurant Bodulka. The guests may expect first class Mediterranean and world cuisine with a touch of Istrian. 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.

Hobotnica na salatu, na mladom krumpiru

Octopus Salad on New Potatoes 1.5 kg Kvarner octopus, frozen for 24 hours, 1.3 dl lemon juice, 0.3 dl walnut vinegar, 150 g chopped chives, 2-3 chopped garlic cloves, 2 dl extra virgin olive oil, a few capers, 4 new potatoes, rosemary (to taste), salt, pepper

Boil frozen octopus for about 60 minutes (depending on its size; if it is bigger, cook it longer). Be careful not to overcook it but it should also not be tough - it should be as tender as butter. Do not add salt. Place the pot with the octopus under a water tap and let the cold water run as long as it takes for the octopus to cool. In this way, the skin won’t come off. Slice the tentacles and the head in ½ cm slices. Dress with olive oil, walnut vinegar and lemon juice. Add salt, pepper, capers and rosemary. Before serving, allow the octopus to cool for a couple of hours in the fridge. Serve with tepid and crunchy new potatoes dressed with olive oil and rosemary. Sprinkle with chopped chives. 35


04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15

ZIGANTE Livade 7, 52427 Livade, 052 664302,

052 664303,

www.restaurantzigante.com, ,

30,

12-22,

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

36

info@livadetartufi.com 12-23, Â , 10.01. - 10.03.,

64,

50

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. Best world restaurants rely on its simplicity, attractiveness and seducing power when creating their menus. Restaurant Zigante, as the first Croatian restaurant specialized for dishes made with Istrian truffle, offers to its guests carefully designed menu based on fresh truffles during the whole year. The restaurant boasts about its ex-


tremely 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, contempo-

rary appointed 4* rooms for those who appreciate 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.

Istrian Ox (“Boškarin”) Girello (Fricando) with Black Truffle

Girello (frikando) od boškarina s crnim tartufom

Octopus Carpaccio with Black Truffle

Carpaccio od hobotnice s crnim tartufom

37


Medveje

VINA SIROTIĆ Medveje 8, 52420 BUZET, HR T: +385 52 667 194 M: +385 91 501 8124 E: dario.sirotic@ri.t-com.hr


10, 11, 12, 13, 14, 15

JOHNSON Majčevo 29 b, 51417 Mošćenička Draga, 051 737578,

051 737824,

,

20,

www.johnson.hr, 12 - 23,

Restaurant Johnson is situated in the shade of green slopes of Učka mountain, on the path from the small fisherman village of Mošćenička Draga, known for its beautiful pebbled beaches, to the Medieval fortified town of Mošćenice. Gastronomic story of family Jurdana has been developing from 1996. Dragan Jurdana, a big sea lover approaches his guests with direct offer “from the sea to the table”. Johnson’s philosophy lies in simplicity, originality and naturalness. Fresh quality fish, scampi and mussels come from local fishermen who caught them on the very day before being served in courses.

40

36,

info@johnson.hr, 18

“We don’t have readymade sauces, all the ingredients are fresh; scampi and mussels are alive” says Dragan. The experience of nature on the plate is completed with Mediterranean aromatic herbs, wild asparagus in springtime and vegetables grown by chef Ivan Jadreškić in his garden. Many awards serve as the proof of this restaurant’s quality. Wine list includes wine from entire Croatia while the owners prefer Istrian wines to accompany their dishes. In this year’s classification for Gault Millau 2016. guide, the restaurant won 17 points and two chef ’s caps.


Deklić wines are the result of an almost one-hundred-year tradition cherished by the Deklić family in their vineyards. The grapevine has always been our life and the legacy that we take care of and preserve for generations to come. Our wines come from the area of Vizinada, part of the Istrian peninsula, which has always been a wine-growing district, with an excellent climate, afertile red soil and a pleasant altitude which is of great

importance for the wine. Our vineyards’ locations allow vines to absorb the sun heat throughout the day, which greatly affects the excellence of the product. The combination of terroir and effort we invest brings you the wines characterized by their minerality, freshness, durability, retro flavour and finearoma. You will enjoy them as much as our family members enjoy producing them for you.

OPG VINA DEKLIĆ Ferenci 47, Vižinada 52447. Istra, Hrvatska | tel/fax. +385 (0)52 446 151 gsm. +385 (0)91 446 1511 | info@vina-deklic.com

www.vina-deklic.com


06, 07, 08, 09, 10, 11, 12

DRAGA DI LOVRANA Lovranska Draga 1, 51415 Lovranska Draga, 051 294166,

051 291826,

,

12,

www.dragadilovrana.hr, 12-22,

Restaurant-hotel Draga di Lovrana is located 7.5 km above a typical seaside little town 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 UÄ?ka with its peak. The revival of Draga di Lovrana happened in 2005 when it was reopened after a complete reconstruction, following the original lay-

42

, info@dragadilovrana.hr,

13-23, PON, 03.01. - 10.02.,

50,

50

out. The owners, Sanja and Christian Nikolac brought life to the restaurant-hotel. The exterior 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 UÄ?ka - this is all here, in the


magical gastronomic performance. The restaurant menu has both fish and meat specialties 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. 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.

Hobotnica s aiolijem od kulena

Octopus with “Kulen” Salami Aioli Octopus, blue potato, olive oil, lemon zest, simple syrup, cherry tomatoes, white wine, lemon juice, salt, pepper, water, lemon thyme, olive oil Vodnjanska crnica, maltosec

Boil octopus in sous vide for 8 hours at 77°C and caramelize it in the convectomat. Boil blue potato in olive oil at 80°C. Put chopped lemon zest in simple syrup and process it in convectomat at 90°C. Marinate blanched and peeled cherry tomato in a combination of white wine, lemon juice, salt, pepper, water, lemon thyme. We can prepare olive oil powder mixing Vodnjanska crnica oil with maltosec. Salami aioli is prepared by bashing “kulen” salami in the pestle and mortar, adding mustard, egg yolk and spices. 43


95, 96, 97, 98, 99, 00, 01, 02, 03, 04, 09, 15

VILLA ARISTON M. Tita 179, 51410 Opatija,

www.villa-ariston.hr, ,

051 271379,

051 271494,

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

44

info@villa-ariston.hr ,

10,

12-24,

40,

60

hotel in Opatija-Kvarner. The image of today was achieved in 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 Rivera Opatija. It is a location where the at-


mosphere of past times perfectly meets the modern comfort and first-class service, ideal for a unique vacation. Chef Roberto Benzia, thanks to his talent and education in Italy, at famous academy Boscolo, 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”.

Jastog u toploj marinadi s njokima od plavog i žutog krumpira

Lobster in Warm Marinade with Blue and Yellow Potato Gnocchi 1000 g lobster, 100 g carrot, 100 g celeriac, 100 g onion, 30 g parsley, spices (salt, pepper, herbs, rosemary and thyme), 1 l olive oil, 30 g garlic, 500 g tomato; for gnocchi: 300 blue potatoes, 300 g white potatoes, packet of saffron, egg, 150 g flour

Boil lobster in salted water and remove its meat from the shell. Dry shell in the oven at 80 degrees C for about 3 hours. Fry the vegetables, add the shell, herbs and boil for 5 hours. Add blended tomatoes. Marinate lobster in olive oil, herbs, vegetables and pepper. Heat it to 50 degrees C and let it marinate for about 30 minutes. Make gnocchi form potatoes (add saffron to white potatoes) and boil them. Serve with reduced sauce and marinated lobster. 45


BIANCO & NERO Stubište Lipovica 3, 51410 Opatija, ,

www.bianco-nero.info,

051 440398, 051 911732255,

At the very entrance to Opatija, in elite Belveder neighborhood, on the main road, in Opatija’s sports hall, there is a restaurant with a significant name bianco&nero - fine fast fusion dining. The restaurant offers a range of freshly prepared dishes from exclusively fresh ingredients, from poached eggs with salmon and spinach, small dishes such as liver “all veneziana” and grilled anchovies to fusion dishes such as Mediterranean wok, fine pasta and gnocchi or sophisticated dishes such as fish in citrus fruit, sashimi, fillets of first class white

46

rmarincic@gmail.com ,

200,

10-23,

50,

60

fish or meat… Black pasta is made with fresh cuttlefish, while the Mediterranean wok with chicken and local vegetables (eggplant, zucchini) is served with curry rice or noodles. The owner, Robert Marinčić, transferred his 25-year-long experience in gastronomy to his love for hospitality. He pays great attention to the selection of fresh and local ingredients. Wine list offers Istrian and Croatian wines of renowned winemakers such as Fakin, Arman and Galić. The only exception is Italian prosecco, offered per glass.


Restaurant walls are decorated with graphics of Melinda Kostelac. Magazines A D and Gourmet are available to guests. The restaurant is easily accessible from the sports hall parking, with free parking available until 4:00 pm in front of the restaurant. From the restaurant, you can easily access the famous promenade, using the stairs which

will take you to the lovely Lipovica beach. From there, you can walk towards Volosko or the center of Opatija. “Bianco&nero is a restaurant for those who would like to eat well at reasonable prices�, say the owners.

Sashimi s naranÄ?om u crvenom papru

Sashimi with Oranges and Cuttlefish in Red Pepper Cut into cubes first-class tuna and an orange, drizzle with soya sauce and olive oil emulsion. Cook quickly cuttle-fish, slice it and incorporate with red pepper marinated strawberries. Enjoy!

47


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BEVANDA Zert 8, 51410 Opatija, 051 493888,

www.bevanda.hr,

051 718354,

10,

bevanda@bevanda.hr,

12 - 24,

Hotel Bevanda is five star design hotel built on the foundations of same name the restaurant established in 1971. It is located right at the sea, with a view of beautiful Rijeka, Opatija and Istria with islands in the distance. Restaurant’s cuisine is inspired by sea food so that the guests can daily enjoy a wide range of fresh fish, crab and mussels. Large aquarium with sea water holds fish and crab. 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,

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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. 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.


www.vina-visintin.com Love for wine, this noble drink, has been passed form grandpa Luigi who planted the vineyard in the far sixties. The know-how has been passed from generation to generation and through the son Sergio it had reached the grandson Dean. He invested in his education and successfully linked tradition to modern technology. Winery Visintin is located in the small village of Zubini, near Livade, the world center of truffles. Our vineyards that are close to our winery spread on the hills of Oprtalj, on their south slopes, which is a great predisposition for top quality wines.

Vina Visintin

vinoteka Barolo

Livade, Zubini 56 Istra - Croatia T 00385 (0)52 664-092 M 00385 (0)98 368 817

Opatija, Augusta Šenoe 3 T 00385 (0)51 272 605 M 00385 (0)95 90 36 039

okusi!

pronađi!

Gir d.o.o. Paladini 14 52420 Buzet

odmori se!

www.karlictartufi.hr

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


ROKO MarĹĄala Tita 116, 51410 Opatija, 051 712816,

,

11-24,

 www.gastronaut.hr, 11-02,

50,

35

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

50

dunatov@ri.t-com.hr

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. Gastronomic offer is based on meat and fish specialties, homemade pasta, seasonal specialties and top-quality desserts. The guest may also enjoy grilled specialties prepared before them.


Domaća skuta s kvarnerskim kozicama i pršutom Homemade Sheep Curd Cottage Cheese with Kvarner Shrimp and Prosciutto 200 g cheese, 30 g cleaned shrimp, 40 g prosciutto, garlic, olive oil, honey brandy, lemon, salt, pepper, white wine

Slice cheese into 1.5 cm thick slices and briefly grill. Pour oil to heated pan, add garlic and thinly sliced prosciutto. Fry them for a minute and add some white wine, let it simmer for another 2 minutes. Marinate shrimps in brandy, olive oil, lemon juice and spices, just a couple of minutes, until they turn white. Put prosciutto and shrimps on cheese, season with a few drops of marinade, olive oil and pepper to taste.

Koljenica sous vide Shin Sous Vide 450 g pork shin, 150 g new potatoes, 40 g butter, 10 g Mediterranean spice mixture, 1 g pepper, 3 g salt, 2 dl demi-glace sauce

Clean shin from skin and excessive fat, season it with salt and pepper and spread butter over it. Vacuum it and cook at low temperature of 70 degrees C about 8 hours. After that, roast it in the bread oven at 400 degrees C for about 3- 4 minutes. Cut the potatoes in half, season with salt and bake in the bread oven. Add demi-glace sauce to small pan with shin gravy, add some spices and let it boil. Immediately season the reduced sauce. Serve the shin with potatoes and sauce.

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PLAVI PODRUM Obala F. Supila 4, 51410 Volosko, ,

www.plavipodrum.com, 051 701223,

051 741195,

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 coastal area so that in its offer there are reinterpreted specific dishes of the Littoral. The restaurant is proud to offer dishes invented by its owner Daniela Kramarić which include: in springtime - fish eggs from BrseÄ? in snow with

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dkramari@inet.hr 12-24,

80,

80

botargo, green sheet with scampi, shrimps and black truffles, chlorophyll scallops with basil, samphire and sundried tomatoes, scampi, shrimp, wild asparagus, nettle and champagne risotto and many more dishes prepared with Adriatic fish, crab, mussels and first of all, seasonal ingredients. 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 best 100 world restaurants. 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.

„Nudo“ od kvarnerskih škampi s mustardom cvjetova maslačka i

jabuka kuhanih u vakumu, aromatiziran premium istarskim Rossi ginom

Kvarner Scampi “Nudo” with Dandelion Flower Relish, Vacuum Cooked Apples and Aromatized Premium Istrian Rossi Gin 53


99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15

KUKURIKU Trg Lokvina 3, 51215 Kastav, 051 691519,

051 691823,

www.kukuriku.hr, ,

12-24,

50,

Kastav is an old little town surrounded by walls, on a hill that dominates the area northwest of Rijeka. From its viewing plateaus you can admire Kvarner and Liburnia. Hotel and restaurant Kukuriku is characterized by its specific style and artistic approach to table culture of its owner Nenad Kukurin. Following world gastronomic trends, some unexpected tandems of food and drinks are sometimes achieved. Every day brings new recipes based on daily offer of the local market and produce from Kastav area. Complexity of flavours, abun-

Top Quality Fish with Vegetables Baked in Paper Bag

Plemenita riba s povrćem pečena u škartocu

54

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,

50

dance of forms and colours on the plate are a sensation for the palate and the eyes. They turn lunches and dinners into real celebrations of food. When selecting the dishes, the best thing to do is to give in to the staff and the kitchen who will amaze you with fish, meat or vegetarian courses. In order not to get lost among about a hundred labels form Kukuriku cellar, sommeliers will match each dish with an ideal wine accompaniment.

Roman Gnocchi with Foie Gras in Truffle Sauce

Rimski njok s guščjom jetrom u umaku od tartufa


suhe istarske kobasice sa tartufima, ružmarinom ili maslinama istarski zarebrnik - ombolo kuhani pršut otočni proizvodi od mesa creske janjetine

Tel: +385 51 712 503

www.buretic-bregi.eu

PODRUMARSKA 3

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


OŠTARIJA FORTICA Trg Matka Laginje 1, 51215 Kastav, 051 691417, 051 915183819,

,

restaurant-fortica.hr, 50,

10-24; NED 11-22, PON,

If you would like to have a look at Kvarner Bay from above and also enjoy homemade specialties, restaurant Oštarija Fortica could be the place you would like to visit. The owner, also the chef, Željko Markus, prepares the dishes with daily selection of fresh ingredients from the market and renowned suppliers. He is particularly proud of the pasta made in his kitchen, dishes made

56

, 60,

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with “boškarin” ox meat and high quality matured meat such as beef sirloin, veal cutlets, pork sirloin… Risottos are house specialties, taking time to prepare it in order for them to fully shine. In the restaurant pasta is prepared following traditional recipes, enriched with various sauces and tastes of Littoral and Istrian area. “We want to present meat delicacies prepared according to our recipes so that origi-


nal tradition and taste are never forgotten, therefore we offer you our dishes made with love”, say the hosts. Daily sweet corner has cakes and sweets based on strictly fresh ingredients. Seasonal

menus reflect seasons in which they are prepared. The restaurant cellar contains 70 sorts of wine. Žlahtina Pavlomir and cuvee Rossi are house wines.

Domaći ravioli s pršutom i kozicama

Homemade Ravioli with Prosciutto and Shrimps Homemade ravioli (eggs, salt, water, young homemade curd, salt, pepper), spring onion, Adriatic scampi, garlic, white wine, Istrian prosciutto, Grana Padano cheese

Make dough from flour, salt and water and form ravioli. Fill them with goat curd. Fry scampi in oil and with spring onion. Add prosciutto, garlic, scampi stock, white wine, salt and pepper. Cook ravioli in the sauce so they acquire the sauce taste. When tender, thicken the sauce with olive oil and add roughly ground Grana Padano cheese.

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RONJGI Ronjgi bb, 51216 Viškovo, 051 256038,

051 258016,

www.ronjgi.com.hr, 100,

10-24,

Just a short drive from the city hustle and bustle, in the traditional excursion spot of Rijeka and Opatija inhabitants, the restaurant Ronjgi run by Guido Mušković was opened in 2002. It is located in the birthplace of one of the most famous Istrian composers Ivan Matetić Ronjgov, known for introduction of Istrian note scale in music culture. There is also the musicians’ institution and a memorial room.

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Tradition is seen in both restaurant halls. The large one is decorated with paintings and sculptures of local artists while Kastav Cellar is in fact the original composer’s room, traditionally appointed with an open fireplace and barbecue. Cosy space, excellent food and kind staff have always been the reason for repeated visits to Ronjgi. The emphasis in the menu has always been


on the combination of traditional and modern with the offer adjusted to the seasons. In winter there are hearty soups served in bread bowls, goulashes and roasts and in spring there is a menu based on wild asparagus and lamb.

In summer, the restaurant is a perfect spot to escape from city heat and noise since temperatures are a few degrees lower and the view of Kastav area, fresh air and excellent gastronomic offer attract guests.

Odresci od jelena na pjenici od kruĹĄke

Venison Slices on Pear Foam Venison slices, pear, butter, salt, pepper; for marinade: wine, balsamic vinegar, pepper corns, a few orange slices

Marinate meat for a few days in mixture of wine, balsamic vinegar, pepper corns and orange. Remove the slices from the marinade, gently beat and grill for a few minutes on each side. In the meantime, peel the pear and remove the pits. Cut it in chunks and cook in boiled water with a pinch of salt and pepper. Drain the pear after a few minutes, ad some butter and mix with stick mixer until a thick foam is formed. Pour this foam on the plate and use it as a bed for grilled meat. 59


April - Asparagus Week

September - Squid and Figs Week TOURIST INFORMATION CENTRE

June - Sardine is IN / Cherries Week

December - Codfish and Chocolate Week


ek

ek


13, 14, 15

TARSA Josipa Kulfaneka 10, 51000 Rijeka, ,

www.konobatarsa.com, 051 452089,

If you are planning to visit Rijeka and its ancient Trsat castle, do not miss the chance to check the gastronomic tradition of this area and abundance of culinary delicacies prepared for you in restaurant Tarsa. “All those wishing to take a break, stop for a while and inhale the aromas of traditional local dishes, taste wine from our wineries and sing with their company are welcome.� say the hosts.

62

051 323840,

rojan@ri.t-com.hr ,

30,

12-02,

150,

50

Restaurant Konoba Tarsa is situated on Trsat, behind the sports hall Dvorana mladosti, which is only a 5-minute-walk away. It is a place where you can meet someone, have a business lunch, dinners, celebrations and special events. In the ambience of almost forgotten home fireplace the guests may relax and have a break from everyday hustle and bustle. Always present but unimposing staff will


try to fulfil all your wishes and offer a lot of culinary delicacies marked with gastronomic tradition of the region. All dishes are imaginative, following the restaurant’s proper rec-

ipes which include meat under the iron cover (“peka”), boiled lamb, homemade gnocchi with venison, flambéed meat sword Zrinski, green pasta, black risotto, fish platters...

Janjeća koljenica na strmički

Lamb Shin “Strmica” Style lamb shin, onion, carrot, celeriac, garlic, parsley, red wine, salt, pepper, rosemary, polenta

Fry the shin in oil, remove it and fry root vegetables in the same fat. Return the shin to the pan, add red wine, braise adding lamb stock until tender. Serve with polenta. Serve with baked potatoes. 63


11, 12, 13, 14

AEROSTEAK Soboli 53, 51219 Soboli,

www.gastronaut.hr, ,

051 250193,

In the suburbs of Rijeka, at the sports airport Grobnik, close to the motorway RijekaZagreb, restaurant Aerosteak was opened in 2009. It is archaically appointed with a romantic touch. The restaurant has managed to gain reputation of a restaurant to which the guests glad-

64

aerosteak.grobnik@gmail.com ,

200,

09-23,

80,

60

ly return because of food quality, the offer and kind staff. As the name of the restaurant says, meat specialties represent the core offer. The served meat is of exceptional quality: meat maturation is essential for real taste achievement. Maturation is a process in which meat cuts


tenderized through the process of wet maturation in the period of 20- 40 days, depending on the age of the ox. There are other sorts of meat served in the restaurant. Cooks daily prepare fresh pasta in the shape of ravioli, gnocchi, “šurlice” - homemade pasta,

soup noodles and bake bread. The restaurant is recognized by autochthonous products such as Grobnik cheese and potato-polenta made of local corn flour. Creative and delicious desserts and Illy espresso are a perfect end of every gastronomic pleasure.

Aeroroastbeef s palentom kompiricom i grobničkim sirom

Aeroroastbeef with Potato Polenta and Grobnik Cheese 100 g roast beef, 20 g rocket salad, 5 g pine nuts, 100 g Grobnik cheese, 2 kg corn flour, 100 g potatoes, olive oil, balsamic vinegar

Let the roast beef cool and then slice it thinly. Lay it on rocket salad. Sprinkle pine nuts and crumbled cheese over the meat. Boil polenta from flour and potatoes, shape it to your preference and serve it covered in cheese.

65


06, 09, 10, 11, 12, 13, 14, 15

DOMINO Braće Car 23, 51265 Dramalj,

www.domino-dramalj.com, ,

051 786472,

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

66

,

15,

dubravko.domijan@ri.t-com.hr 10-24, 01.01. - 31.01.,

50,

50

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 green-

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

Marinirani janjeći kotlet u mediteranskim travama

na posteljici od bodulskog zelja i mrkve, s mladim krumpirom i umakom od divljih šparoga Marinated Rack of Lamb in Mediterranean Herbs on the Bed of Island Cabbage and Carrot with New Potatoes and Wild Asparagus Sauce For 4 persons: 800 g rack of lamb, 1 tsp Mediterranean herbs, 4 cloves garlic, 2 dl olive oil, 2 dl Žlahtina wine, 50 g butter, salt, pepper; side dish: 300 g cabbage, 250 g carrot, 150 g wild asparagus, 1 onion

Salt the rack, add pepper, roll it in Mediterranean herbs and sprinkle olive oil over it. Ad some wine and peeled garlic and leave to rest in the fridge for about 30 minutes. Drain the meat and place it in a very hot oven (220°C) for 10- 12 minutes. Cook cabbage in salty water, drain it, add pepper, some chopped garlic and olive oil. Cut carrot in shreds and simmer for a couple of minutes. When the meat is done, remove it and add asparagus to the same fat. Simmer, add a little wine, butter, season and use the stick mixer to blend it into a fine sauce. 67


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

RIVICA Ribarska obala 13, 51512 Njivice, 051 846101,

051 847813,

10,

www.rivica.hr,

12-23, 15.01. - 05.02.,

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

68

rivica@rivica.hr, 60,

50

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. Asparagus, lamb, live lobster and crab, cod fish, squid… they are all prepared in tenths of ways. Restaurant’s wine list offers a wide range of quality and top wines as adequate


accompaniment for various specialties because of which regular Rivica guests do not hesitate to take a ride to the island of Krk.

The vicinity of the sea in the heart of the fishermen’s village of Njivice contributes to the relaxing atmosphere and top gastronomic experience.

Juha od rakovica s raviolom

Crab Soup with Ravioli Root vegetables, crab, ravioli pasta

Boil root vegetables over low heat. Add crab. Shell crab and fill ravioli with its meat. Add some fish stock to the soup. Serve boiled ravioli in the soup. 69


MULINO Kralja Tomislava 23, 51511 Malinska, 051 850234,

051 850259,

,

www.hotelmalin.com, 50,

5,

11 - 22,

fb@hotelmalin.com 11 - 23,

300,

130

Near the center of Malinska, right at the seafront, within hotel Malin, offering a panoramic view of the sea, there is restaurant Mulino. It offers Mediterranean and traditional dishes and the hosts are particularly proud of homemade dishes and island delicacies. Creative escapes of ambitious cooks, preparation of original dishes with fi sh and seafood, quality Krk olive oil, homemade pasta - “šurlice”, dishes prepared under “peka” (cast iron cover), Krk lamb, sheep cheese and prosciutto, these are just a few of the examples of the restaurant’s offer. House specialty is fi sh mix skewer (combination of monk fi sh, tuna, squid and shrimps with vegetables. Although there is a rich wine list, the hosts prefer to offer their guests local wine Žlahtina. The restaurant organizes various events such as: Days of Asparagus and Young Lamb from Krk, Cod Fish Days and Fishermen’s Evenings each Thursday in August and September.

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www.

astronaut.hr

astronaut top preporuke u svim pretraživačima | gastronomske teme tjedna gastronomske vijesti | više od 1800 recepata | više od 5300 ugostiteljskih objekata

O.P.G. F ranc Arman : : Narduči : : 2 Vižinada : : Istra : : Hrva tska TF 8 ( ) 2 22 : : francarman gmail.com : : www.francarman.hr


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

NADA Glavača 22, 51516 Vrbnik, 051 857065,

051 857205,

www.nada-vrbnik.hr, ,

12 - 23, 01.11. - 15.03.,

Restaurant Nada was opened in 1974. At the beginning, it was a small, cosy inn which turned into a respectable Krk restaurant known even outside Croatian borders. Within the restaurant there is also a 100-year-old cellar which used to be the family’s wine cellar but in 1990 it opened its door to the visitors. Mediterranean cuisine with emphasis on seafood is at home here. Octopus terrine,

72

nada@ri.t-com.hr, 50,

50

homemade pasta (šurlice) with squid sauce, Kvarner scampi, curd cheese cake (povitica) are only a few of local and traditional dishes prepared in a modern way. The restaurant is located in the old city center, next to the famous viewpoint with spectacular view of Crikveničko-vinodolska Riviera and Velebit mountain. Winery “Nada” with long history of produc-


ing wine and wine products has been renovated and it organizes visits of tourist groups. It has been decorated as an autochthonous cel-

lar, with stone and wood evoking a feeling of nostalgia.

Prženi krak hobotnice s pireom od graška s wasabijem i salatom od krastavaca

Fried Octopus Tentacle with Mashed Peas with Wasabi and Cucumber Salad 650 g fresh octopus, 50 g frozen peas, 10 g onion, 1 dl white wine, 1 cl wasabi powder, 5 g cucumber, 1 g celery, 5 cl olive oil, 20 g corn flour, 20 g fine flour

Boil octopus, cool it and clean tentacles. Use one tentacle per serving. Mix corn flour with ordinary flour 1:1, roll the tentacle in the mixture and briefly deep fry. Sauté onion in butter and olive oil, add peas, white wine and water and cook briefly. Remove liquid, mix with stick mixer and pass through a fine sieve. Season with wasabi powder. Slice the cucumber, season with salt, pepper, chopped celery and olive oil.

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14, 15

MARINA Obala Hrvatske mornarice 8, 51500 Krk, 051 221128, 051 520356,

051 221357,

hotelmarina.hr, ,

5,

Boutique hotel Marina**** is the most exclusive object within hotel enterprise Hoteli Krk d.o.o. 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,

74

08 - 22,

marina@hotelikrk.hr 07 - 24,

50,

80

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 as-


paragus 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 in-

troduced, especially prepared for such occasions, at affordable prices. This a good opportunity to enjoy gourmet food in a pleasant surroundings.

Goveđi carpaccio sa šumskim gljivama Beef Carpaccio with Forest Mushrooms For 4 persons: 400 g beef sirloin, 200 g forest mushrooms, white truffle oil, spices

Spread the mushroom filling over the beef, roll and cool. Serve the cut meat on rocket salad and pour some truffle oil over the dish.

Gusarski pijat

Pirate’s Plate For 4 persons: 1 kg monkfish fillet, 200 g sheep cheese, Mediterranean herbs, olive oil

Marinate monkfish fillet in herbs and olive oil. Grill the fish. Place sheep cheese over the feet. Gratinate in the oven at 200°C. Serve with chard Dalmatian style. 75


EKO rakije od probranog sortnog voća

lubenica, marelica, banana, dinja, jabuka, grožđa, jagoda, kruška, šljiva bez umjetnih dodataka. D-faktor d.o.o. Petra Krešimira IV 64, Delnice Dinko Mihelčić products T + 385 92 3568532


I more i poje... U Vrbniku nad morem ... sa žlahtinom Toljanić...

Vrbnički težaci uzgojili su nadaleko poznato vino. U obiteljskoj tradiciji TOLJANIĆ “Žlahtina” je na ponos generacija koje su svoje sposobnosti, znanje i iskustva ugradili u ovo izuzetno plemenito vino. Pozivamo Vas da posjetite naše ugostiteljske objekte u Vrbniku: Vinotel Gospoja (Restoran i Konoba) 051 669 351 Konoba žlahtina Kušaonica vina Pizzeria Gospoja

51516 Vrbnik ° 051 857142 ° info@gospoja.hr ° www.gospoja.hr


10, 11, 12, 13, 14, 15

SANTA LUCIA Lubenička 12, 51557 Cres, 051 573222,

051 573223,

www.gastronaut.hr, ,

10,

20,

Get ready, darling, I am taking you to dinner. Really, You’re so sweet. Where are you taking me? To restaurant Santa Lucia. Where is that? In the centre of Cres, right by the sea, on the path Lungomare. And let me just explain its name - Saint Lucy outside the Walls - it is linked to a name used by people from Cres for this part of town around the 14th century gothic church. And due to the long Venetian domination the Italian

78

sabino.kucic@gmail.com, 9 - 23,

100,

150

version has become more popular: Santa Lucia fuori le mura. Oh, honey, you have always amazed me with your interesting stories. Well, let’s be honest, they are not my stories, this place I am taking you has all the stories. You would probably also like the information that fishermen from Chioggia used to come here and spend their time in stone and wooden huts drying and salting fish. Later, by the end of 17th century the oldest fish canning plant in north Adriatic was opened here. And in that very building of his-


toric value Santa Lucia restaurant started its activity, honouring this monument of industrial architecture by its visual identity. Yes, of course, but… Not so fast, dear. I am fully aware you are a demanding person and that’s why I made some inquiries beforehand. Let me assure you that Santa Lucia welcomes its visitors with its warm interior and modern decoration combining the terraces, internal discreet lighting and spacious main hall with an upstairs gallery. The space is additionally embellished by artwork on its walls. And there is also a café bar Plavica nearby, named after a type of oily fish, again, in honour of the canning facto-

ry closed in 1995. You are always welcome here. Santa Lucia is open all year round with the offer primarily based on traditional local fish delicacies prepared from the catch of local fishermen. Ah, you are the best husband ever! O! Are there more husbands? Nooo… You know what I meant… *** Let’s leave this couple now since their aphrodisiac chatting might not be for our ears. Let’s just follow the aroma of turbot and cuttlefish from their table.

Biftek u umaku od crnog vina i smokava

Pohane smokve sa sladoledom

Beefsteak in Red Wine and Fig Sauce 250 g fresh beefsteak, 0.1 dl red wine, a few fresh figs, nutmeg, spices to taste

Sauté fresh figs in red wine for a few minutes. Add some nutmeg, salt and pepper. Add grilled beefsteak to the sauce and simmer for a little time.

author: Robert Solis

Fried figs with ice- cream Fresh figs, flour, egg, salt, sugar, frying oil, ice-cream

Put fresh figs in pancake batter and then roll them in bread crumbs. Fry in deep oil and serve with ice- cream of your preferred flavor.

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ARTATORE Artatore 132, 51550 Mali Lošinj, 051 232932, 051 98258292,

restaurant-artatore.hr,

051 235200,

,

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

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


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

Mix all the ingredients for sponge and pour the mixture into a round baking tin (30 cm diameter). Bake in warm oven for 30 minutes at 180°. Cut the cooled sponge in half and soak with Sambuca liqueur. Cook figs and sugar for 20 minutes. When cooled, fill the cake. Prepare the topping from cream and chocolate. Keep in refrigerator until serving and serve with homemade liqueur made of fennel.

Pijani kvarnerski škampi

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

Gently heat the olive oil, add scampi, fry them gently and pour wine. Add salt, pepper, garlic and parsley and simmer until the wine is reduced to half the quantity. Cook polenta with wild asparagus and serve as side dish. 81


15

ZA KANTUNI V. Gortana 25, 51550 Mali Lošinj, ,

www.losinia.hr, 051 231840, ,

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 20th century Anna and Franz Templer opened hotelrestaurant Dreher with annexes. Within the hotel there was a restaurant with garden terrace that offered top quality draught beer, run

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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.


Juha od koromača i mrkve Fennel and Carrot Soup 500 g carrot, 500 g fennel, 200 g onion, 250 g potatoes, 1 dl cooking cream, salt, pepper, vegetable oil, vegetable stock

Peel carrots and cut them in small pieces, fry onion, add carrots, vegetable stock and half of potato quantity. Boil until carrots are tender. Blend, season and simmer for another 2 minutes. Thicken with cream. Do the same with fennel.

Broskva na ponfri Sea Kale “Fries” Style 500 g Adriatic squid, 300 g sea kale, 300 g potatoes, 200 g fennel, 200 g onion, garlic, olive oil, salt, pepper, white wine

Fry onion in olive oil. Add squid and wine. Simmer for 10 minutes. In the meantime, boil potatoes. Blanche sea kale and fennel, mix and season and simmer for another 5 minutes. Serve.

Smokve u crnom vinu s kremom od mente i sira s medom Figs in Red Wine with Mint, Cheese and Honey Cream 400 g dried figs, 50 g raisins, 1 dl red wine, 1 dl  ater, cinnamon (top of the knife), 200 g cottage cheese, 2-3 mint leaves, 25 g honey

Remove stems from figs and cut them in half. Boil water, wine, cinnamon, raisins and figs until the liquid evaporates and figs are tender. Mix cheese, mint and honey. Leave to cool and serve. 83


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VELI ŽAL Sunčana uvala 3, 51550 Mali Lošinj, 051 667260, 051 98485480,

www.losinj-hotels.com,

051 231542,

,

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.

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With its covered terrace near the sea and its long tradition of good cooking, Veli žal is the place where you can taste top sea and traditional specialties enjoying thematic gastronomic evenings at the same time. The restaurant operates within company Jadranka d.d which has successfully competed on international market in the past few years.


Odležani file istarskog goveda s aromatiziranim eko krumpirom, eko rukolom s otoka Cresa i redukcijom aceta balsamica i lošinjske naranče

Matured Fillet of Istrian Ox with Aromatized Ecological Potatoes, Rocket Salad from the Island of Cres with Reduced Balsamic Vinegar and Lošinj Orange 250 g fillet of Istrian ox, 150 ecologically grown potatoes, 10 g ecologically grown rocket salad, 0.5 l balsamic vinegar, 30 g ecologically grown oranges from the island of Lošinj, 0.5 dl extra virgin olive oil from the island of Cres, 30 g ecologically grown mini tomatoes, 1 dl oil for frying, 20 g butter, 2 g rosemary, 4 g garlic, 50 g sugar, 1 dl oil for frying

Season the matured meat with salt and grill it on both sides. Put it in the oven at 160 ° C for about 10 minutes (medium). Boil potatoes in their skins. Peel and dice them. Fry in hot oil until golden. Season it with some olive oil, butter, garlic and rosemary and add salt and pepper to taste. Reduced balsamic vinegar: melt sugar in a pan, add juice and zest of orange and pour vinegar. Let it simmer until it reaches the appropriate thickness. Place the finished steak on the plate. Garnish with rocket salad, aromatized potatoes, fried tomatoes and reduced vinegar.

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BARBAT Barbat 366, 51280 Barbat na Rabu, ,

hotel-barbat.com/restoran,

051 721858,

051 721359,

In the centre of Barbat on the island of Rab, right next to the church, on the sea shore, on the remains of an old Benedictine monastery there is the family-run hotel-restaurant Barbat. Here, right on the sea shore you will meet the spirit of ancient, somewhat forgotten, times, nostalgic beauty, authenticity and quietness, incorporated in the harmony of old stone architecture and aromatic Mediterranean herbs. Amphorae and stone vessels, old grape and ol-

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ive press tell stories of our ancestors’ era. It is in such ambience that your gastronomic pleasure starts. The particularity of the offer are delicacies which are the result of the momentous chef ’s inspiration, based on daily fresh fish caught by local fishermen, seasonal vegetables from the 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.

Jadranska fantazija

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.

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Dalmatia

Basic features of Dalmatian cuisine are fresh ingredients, simple preparation with a few spices and herbs (parsley, garlic, onion and laurel), without too much experimentation with ingredients or gastronomic novelties. The meal should start with Dalmatian prosciutto and cheese from the island of Pag (Sirana Gligora), salted sardines and seafood salad or marinated fish, all with addition of olives which are pickled differently in each Dalmatian town. Dalmatia is very proud of its highly ranked olive oils (Torkul, Zlatno ulje). Oysters from Ston are well known. ou may continue with fish soup, pasta with various sauces, minestrone made with lamb and cured mutton, lamb tripe, fried sand smelt, artichokes with peas. What follows is boiled fish with Swiss chard and potatoes, grilled fish, “brodetto”, mussels and scampi in “buzzara” sauce, stew made with dried octopus or meat dishes like boiled beef with tomato sauce, “pašticada” (traditional dish made with larded meat in special sauce with added prunes), lamb cooked with vegetables, grilled meat marinated with rosemary and olive oil or renowned island lamb on the spit. Desserts include Dubrovnik rožata (cr me caramel), Starigrad ginger biscuit and dried figs. The most famous specialties of area around the rivers of Neretva and Cetina are eel and frog “brodetto” and freshwater crab prepared in “buzzara” sauce. Lastovo is well known for lobsters and ancient sorts of fruits and vegetables. The peak of Dalmatian wine production was reached in peninsula Pelješac and the island of Hvar. The most famous white wines

of Dalmatia are Pošip (PZ Svirče), Debit (Vinarija Sladić) and Maraština (Vinarija Sladić), also called Rukatac and Hvar Bogdanuša (PZ Svirče). Winery Plenković produces a coupage of autochthonous white sorts under the brand Zlatan otok. As a transition, it is good to try Rosé (PZ Svirče). Dark meats and oily fish are best accompanied by Plavac (PZ Kuna), Plenković Zlatan plavac Grand cru, Crljenak (Plenković), Plavina (Vinarija Sladić), Babić, top quality Plavac, Dingač (Matuško, PZ Kuna), top quality Ivan Dolac (PZ Svirče- Badel 18 2), Postup or Syrah. Dessert asks for Prošek (PZ Svirče and Plenković). Exclusive restaurants are Gariful in Hvar, Kadena and Zrno soli in Split, Pelegrini in Šibenik, Atlas klub Nautika in Dubrovnik, Villa Neretva (Dalmatian and Neretva cuisine) in Metković and Zlatna ribica (fish) in Brodarica near Šibenik. Mostly fish specialties are served in ferala in Paklenica, Niko and Foša in Zadar, Zlatna školjka in Skradin, Porat in Zaton, Bota Šare, Galija in Cavtat, Kapetanova kuća (mussel breeding) in Ston and Klarisa in Dubrovnik. ou can taste specialties and enjoy homelike atmosphere in Pet bunara in Kod Mije in Rogoznica and Stari kapetan in Orebić. Creative cooking with traditional ingredients characterizes Bobo on Murter, Porto Rosso on Lastovo and Arkada in Split. In Novalja Boškinac they offer slow food with seasonal specialties. Restaurant Knez in Omiš is proud of their own eco production of ingredients and Poljica specialties. In aporice in Trilj you can enjoy Sinj specialties and in Kaštil Slanica in Omiš, you can try Cetina specialties. 89


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BOŠKINAC Škopaljska ulica 220, 53291 Novalja, ,

www.boskinac.com,

053 663500,

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 hundredyears-long piece and quiet. Boškinac practises creative island cuisine presented in a “different way”, with dishes prepared from fresh, seasonal ingredients and

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herbs such as laurel, sage, mint and others growing in vicinity of the restaurant. The aim is to show the abundance of produce and ingredients of Pag area in creative and ambitious context. Such cuisine is accompanied with house wines Boškinac and a number of other Croatian and foreign labels. This restaurant is intended for all those who wish to taste the abundance and originality of Mediterranean island cuisine following renowned world culinary trends.


Najbolje od paĹĄke janjetine

The Best of Pag Lamb Lamb (leg, shoulder, belly), lamb fat, carrots, anise, peas, salt, pepper, salicornia, butter, potatoes, root vegetables, wine

Roll the boned lamb leg, place in a vacuum bag and prepare sous vide for 16 hours. Confit the boned belly in lamb fat for 3 hours. Roast the boned shoulder in lamb fat. Boil carrots and add anise near the end of cooking, season and mash. Boil peas in boiling water. Blend it, season and cream it. Glaze salicornia in a mixture made from water, butter, sugar and salt. Fry thinly sliced potatoes in deep oil. Prepare demi glace sauce from lamb bones, root vegetables and wine, and leave it to simmer for 72 hours. Place the pieces of meat on the plate, pour sauce over it and serve with vegetables and potatoes.

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4 FERALA Joze Dokoze 20, 23244 Starigrad Paklenica, ,

www.hotel-vicko.hr,

023 369304, 023 359191,

Hotel Vicko Commerce is based on a 40-year-long hospitality tradition of family Katić. Its roots go back to the far 1967. It was in that year that Vicko Katić with his wife Ruža, after a long experience in hospitality business, opened the restaurant 4 ferala. After two successful years, inspired by their life dream, Vicko’s son and his wife Anita opened the first Croatian family-run hotel. In order to expand their business, a new facility, Villa Vicko, was also opened at the sea front.

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Today the company permanently employs 10 persons, including the entire Katić family and about 15 seasonal workers. The restaurant “4 ferala” operates within Hotel Vicko which is located in Starigrad Paklenica, 12 km away from the motorway A1 and 2 km from the entrance to National Park Paklenica. The hotel’s and villa’s offer is characterized by Croatian breakfast consisting of autochthonous hot and cold dishes from Slavonia, Zagorje, Istria and Dalmatia. Both HACCP and ISO 14001


standards have been implemented in the restaurant. The restaurant offers homemade traditional Dalmatian dishes, prepared following old recipes based on the medicinal herbs of Velebit mountain, vegetarian and dietary dishes but also classical dishes prepared by hardworking cooks with a lot of love and care. One of the specialties is the so called “Ancient Marinade” made with oily and white fish served as a starter. There is also sea food (mussels, scampi, squids, fresh Adriatic fish), lamb and veal prepared in traditional way, under the

iron lid (“pod pekom”), beef steak Blasamico in shallot sauce and all kinds of meat grilled on charcoal. An interesting feature of the hotel is that the guests do not have a set menu for halfboard or full-board service but they can order their meal from the Restaurant menu. Among numerous awards that the company has received, several need to be mentioned: “Golden Plaque for the best Adriatic Restaurant in 1977”, “Adrian 2007” - award for the best small and family-run hotel.

Pureći medaljoni u sezamu na šarenoj posteljici s pikantnim umakom Turkey Medallions in Sesame Seeds on Colourful Bed with Hot Sauce Turkey medallions Marinate the medallions overnight in a marinade made of lemon and orange juice, coarse salt, pepper corns, rosemary and thyme. Roll them in coarse flour, eggs and breadcrumbs mixed with sesame seeds. Fry them in deep fat until golden. Colourful bed Zucchini, red, yellow and green pepper, carrots, cherry tomatoes

Cut julienne style all vegetables except cherry tomatoes, cut those in half. Briefly fry the vegetables in wok, season with salt, pepper, finely chopped garlic and a little olive oil. Add cherry tomatoes in the end. Hot sauce Use the sieved marinade and reduce it over medium heat. When cool, add 1 yoghurt, a teaspoon of ketchup and a few drops of tabasco (depending on the level of hotness we want to achieve). Mix until smooth.

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NIKO Obala kneza Domagoja 9, 23000 Zadar, ,

www.hotel-niko.hr,

023 357888,

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.”

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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 ambiance 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 gastro-

nomic 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 tatarski sa ĹĄparogama

Tuna Tartar with Asparagus bunch of asparagus, 150 g tuna (belly), 100 cow 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. Bon appetite! 95


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FOŠA Kralja Dmitra Zvonimira 2, 23000 Zadar, ,

www.fosa.hr,

023 314421,

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.

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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.


Tartar tuna na bečki način Tuna Tartare Vienna Style 100 g fresh tuna, 1 egg, 50 g breadcrumbs and flour, 1 dl olive oil, 2 g smoked paprika, pinch of wasabi powder or wasabi paste, salt and pepper to taste

Finely chop tuna, season it and form little balls. Prepare a mixture of breadcrumbs, flour and smoked paprika. Roll the balls in the mixture and fry at 190°C for minute a two. Drain excessive oil on kitchen towel and serve with wasabi paste made with mayonnaise and wasabi powder.

Marinirani škampi

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. 97


BOBA Butina 22, 22243 Murter, 022 989485272, 022 989379181,

konobaboba.hr/, 022 435902,

info@konobaboba.hr, 5,

12-02, PON, 10.01. - 10.02.,

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 refi ned 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 att ractively, is complemented with a refi ned 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.

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Vinarija Sladić Sladići 34, Plastovo, 22222 Skradin Mob 091 218 2867 vinarija.sladic@gmail.com

Iz srca Pelješca na stol profinjenih gurmana. PZ KUNA 1898 20343 Kuna Poluotok Pelješac Tel: 020/742198 Fax: 020/742525 pz.kuna@du.t-com.hr


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ZLATNE ŠKOLJKE Grgura Ninskog 9, 22222 Skradin, ,

www.zlatne-skoljke.com, 022 771022,

Restaurant Zlatne školjke was opened in 1974. It is situated in the beautiful little town of Skradin, not far from ACI marina, about 30 m from the main waterfront towards the town centre. Its interior is cosy and has many details reminding us of the Mediterranean. Through its long tradition of preparing specialties with fresh sea food it has become a targeted destination of many lovers of gastronomy. Besides top quality fish specialties, the-

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re are also many meat dishes on the menu. Some of the dishes one really needs to try are the renowned Risotto of Skradin, special Dalamatian “pašticada” and then fish dishes such as octopus patties and Skradin mullet or other fish baked in salt crust. Estuary of Krka river offers abundance of mussels that are prepared with special care. Since great food has to be accompanied with great wine, even the most demanding guests


will be happy with top quality of wine list containing quality and top quality wines produced by renowned Croatian wineries but also from all over the world. Expert sommelier

Marija Možanić Petrović will gladly assist the guests in their selection of appropriate wines. “We are looking forward to your arrival”, say the hosts.

Skradinski rižot

Skradin Risotto veal nut, onion, fat, stock made with 3 types of meat (cock or old hen, beef and veal), spices (including nutmeg), parmesan cheese

Prepared for at least 10 persons, it takes 8 - 10 hours to make it! Simmer onion, add meat and fat and pour stock. Add spices and cook until meat starts to break down. About 20 minutes before it is done, add rice. When cooked, add 40 g parmesan cheese, leave to rest and serve. 101


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PELEGRINI Jurja Dalmatinca 1, 22000 Šibenik, 022 213701,

022 216476,

,

www.pelegrini.hr, 12-24 ned 12-18,

reservations@pelegrini.hr 12-24, PON, 01.01. - 01.02.,

In the seven-hundred-year old palace Pelegrini-Tambača, in the immediate vicinity of Šibenik cathedral of St. Jacob, passing through a stone gate chiselled by master Juraj Dalmatinac, you enter the gastronomic halls of tavern Pelegrini. Present owners bought the devastated building in 2006 and renovated it with a lot of love. Culinary philosophy is carefully planned for the future, combining tradition and innovation and the wish to take advantage of the abundance of ingredients offered in our region. “It is our dream to prepare local ingredients in a somewhat different way so that we introduce you to a real gastronomic adventure. The first element in our kitchen has always been and will always be the taste”, say the hosts.

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MATUŠKO VINA P

3 3 matusko@net.hr

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ZLATNA RIBICA

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Krapinskih spužvara 46, 22010 Šibenik-Brodarica, 022 350300, 022 350695,

022 351877,

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www.zlatna-ribica.hr, 60,

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

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


Grdobina s pršutom

Monkfish with Prosciutto For 4 persons: 600 g monkfish, 100 g prosciutto, zucchini, peppers, tomatoes, onion, leek, cooking cream, olive oil, balsamic vinegar, salt, pepper

Remove the skin from monkfish tail and cut it in 4 equal parts. Place very thin slices of prosciutto on cling foil, add fish and roll it. Poach in water for 10 minutes. When done, remove the foil, pat dry the fish with kitchen towel and put it in a heated pan with olive oil. Briefly fry. Sauté julienne vegetables in olive oil and season them. Briefly sauté chopped celeriac in olive oil, pour it to a tall narrow dish and use the stick mixer to puree it.

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ZRNO SOLI Uvala Baluni 8, 21000 Split, 021 399333,

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www.zrno-soli.eu, 08-24,

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zrnosoli.split@gmail.com,

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Restaurant and CafĂŠ Zrno soli is located in ACI marina in Split. Its architecture reminds us of a ship. Smelling and looking at the sea, you can enjoy fi sh specialties. When they arrive to the restaurant, scampi are still alive and then they are prepared with shellfi sh and fi sh in many imaginative ways. The restaurant also offers meat and vegetarian dishes. The chefs try to prepare delicious dishes pleasant to the eyes. As sailors are frequent guests, the restaurant offers breakfast, too. The gastronomic creations have been enjoyed by Danish queen Margareta II, Tayland princess Bajrakitijaba Mahidol, Zucchero, Guns N Roses and others. The dishes are accompanied by wines from the whole of Croatia. Sunset with specialties in Zrno soli are something you need to experience.

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

www.zlatanotok.hr

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

ć

Prilaz braće Kaliterna 10/1, 21000 Split, Hrvatska tel/fax: +385 (0) 21 490 032, 490 033, 490 036


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KADENA Ivana Plemenita Zajca 4, 21000 Split, 021 389400, 021 915226685,

www.restorankadena.com,

021 389400,

,

Restaurant Kadena is situated on Zenta above a port and a beach. From the terrace you can enjoy in the view of the islands of Brač, Šolta and Hvar. In exclusively decorated interior an entire wall is covered with bottles which actually represent more than 400 quality top wines offered to the guests by the sommelier Damir

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Slovaković. Many labels are also served per glass. You can enjoy your drink in the lounge where there are often events and wine tastings. Chef Braco Sanjin guarantees you will have a special gastronomic experience. Basic features of the food are creativity and sophisticated preparation of top ingredients. Meals are served in different tasting menus. Besides local


ingredients, you can also taste truffles, asparagus and wild rice. “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 the owner Bernard Križanović.

Pašticada od janjetine s roladom od pršuta

Lamb “Pašticada” with Prosciutto Roll

Pečena školjka Sv. Jakov (Cape Sante) na pšeničnoj krupici, aromatizirana uljem od kave

Roast Scallop on Semolina, Aromatized with Coffee Oil 109


15

KNEZ Mosorska cesta 13, 21310 Omiš, ,

www.restaurant-knez.com.hr, 021 863444,

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

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


Knežev rižoto od kozica i lubina

Duke’s Risotto with Shrimps and Sea Bass 80 g sea bass fillet, 50 g shrimps, 80 g Arborio rice, 1 small onion, 1 leaf of Dalmatian chard, 1-2 cloves garlic, 4 cloves, 30 g butter, salt, freshly ground black pepper, 4 tbs olive oil, 3 dl fish stock, 0.5 dl dry white wine, parsley, 1 zucchini (part) for noodles, 1 fresh pepper (part) for noodles, 1 shredded carrot

Put rinsed, raw rice to a pan with hot olive oil. Simmer. Add hot fish stock, about 3 cm above the level of rice. Press cloves in the onion and add it to the rice, stir and set aside. Let the rice absorb all liquid. In this way, rice will be aromatized and risotto will have a richer taste. Fillet the fish. Cutting longitudinally, make the slices thinner. Dice some fish and use it for risotto. Use the fillet attached to the skin. Place chard leaf on it, roll it and wrap it in cling foil. Cook in boiling water for 5-6 minutes. Fry garlic in olive oil, add cleaned shrimp, briefly fry and add wine. When it evaporates, add fish meat and prepared rice. Finish the risotto adding hot fish stock. Add salt and pepper to taste and chopped parsley. When rice is cooked, add butter, cover the pan and leave to rest for 2-3 minutes. Add a few drops of olive oil to a hot pan and grill previously prepared carrot and pepper shreds, finally add zucchini. If necessary, add some vegetable stock and briefly simmer. Add salt, pepper and leave to rest. Serving: Place risotto on a hot plate, use a round mold. Place vegetable “noodles” on top of it. Finally put the fish roll on the vegetables. Decorate the plate with chopped parsley and a few drops of olive oil. White Pošip Ćurlin is recommended with this dish.

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KAŠTIL SLANICA Franje Josipa 1, Kanjon Cetine, 21310 Omiš, 021 861783,

www.radmanove-mlinice.hr,

021 862238,

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 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.

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You can reach the restaurant by car, on foot or by boat which leaves from Omiš bridge. Restaurant Kaštil Slanica, as a part of several-century long history of the canyon, boasts with a particular ambience linking its gastronomic offer to its surroundings and history. Besides offering peace, beauty and relaxation in the clash between the Mediterranean and continental regions, the sea and the river, the sirocco and the northern wind “bura”, it also offers homemade specialties. As the famous Omiš pirates, you can enjoy dishes made with ingredients from Cetina (frogs, eels, trout), the sea (fish specialties) and traditional dishes from this region such as the bread and meat prepared under the iron lid


T IA OA CR

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GODIŠNJA TU R

(“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.

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PISA WAY ASO T IČ

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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. Restaurant Kaštel Slanica is the fi rst member of Culinary Heritage Europe from SplitDalmatia County. The membership in this network of 1425 regions from 35 European countries gives you the right to use the acknowledged logo and the unique quality standard with emphasis on traditional and autochthonous dishes.

Teletina pod pekom

Veal under the bell For 8 persons: 3.2 kg veal breast, 3 kg potatoes, 4 onions, 4 carrots, 2 tablespoons pork fat, salt, oil, red paprika

Put the veal cut in chunks into the pan. Mix the sliced onions and carrots, add salt. In another bowl mix the cut potatoes, add salt, oil and a litt le red paprika. Mix the vegetables and add them to the meat. Add oil and pork fat, place the pan on heated stone (or brick) and cover it with the iron bell (“peka” or “cripnja”). Put the ashes around the lid. Use the iron ring and place it on the lid. Cover it with ember. After about 35 minutes, when the potatoes are golden, turn them over and put the meat on the potatoes. Bake for another 45 minutes. 113


96, 97, 98, 99, 00, 03, 04, 05, 06, 07, 08, 09, 10, 13, 15

KOD MIJE Lokva Rogoznica bb, 21317 Lokva, 021 870193,

021 870198,

20,

www.gastronaut.hr, 5,

10-23, 01.12. - 31.01.,

Restaurant Kod Mije was opened in 1975 when family Čaleta entered the hospitality business. It is located at the road that leads from Split to Makarska, only about forty meters from the sea. You can reach the beach using the underground passage. The owner is Mr. Marin Čaleta and the chef is Mrs. Zdenka Čaleta. The restaurant’s specialty are fish dishes, shellfish, crab and mollusks but there is also a wide range of meat and vegetarian dishes from Croatian and international gastronomy. The restaurant is mostly known for its Dalmatian cuisine but world gastronomic

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trends are also followed so that Dalmatian ingredients are prepared in a creative way for numerous regular guests. There is an authentic Italian bread oven in the restaurant in which real Italian pizzas are prepared with the ingredients chosen by the guests themselves. The restaurant is open all year round except during Christmas and New Year. Besides the gastronomic offer, the guests can also enjoy the possibility of short or day trips by one of the family boats.

Bijela morska riba iz krušne peći

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kodmije@net.hr,

White Sea Fish from Bread Oven


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∙ 10 0Abisal

Janka Polića Kamova 37a 51000 Rijeka tel. +385 (0)51 291 592 abisal@abisal.hr www.gastronaut.hr /gastronaut.hr U O pri UHR Maršala Tita 88/2 tel +385 (0)51 718 919 fax +385 (0)51 718 920

selection and edition of the 100 Leading Croatian Restaurants

Club Gastronaut round tables, educations, meetings, tastings

www.gastronaut.hr more than 5.300 restaurants, more than 1.800 recipes, gastronomy news and weekly column Gastronaut tours consulting and organization of gastronomic events and trips

RUŽA JELA

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

Jako vino d.o.o | Bračka cesta 13, 21420 Bol - Croatia Tel: +385 21/306-220 | Fax: +385 21/306-220 | info@stina-vino.hr


12, 13, 14, 15

GARIFUL Obala b.b., 21450 Hvar,

www.hvar-gariful.hr, ,

021 742999,

Fish restaurant Gariful is situated at the waterfront of the beautiful town of Hvar. In Gariful you can enjoy the cosy interior while fish and crab swim underneath, or you can sit on the beautiful terrace by the sea, with a view of the magical Paklinski islands, the breath-taking sunset and some of the largest yachts on the Adriatic. Seven fishing boats are in charge of supplying fish and every single day they surprise the re-

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staurant staff with their catch of first-class Adriatic fish. The restaurant also uses lobsters and crab from its own aquarium. Prince Harry, Vladimir Klitcko, Giorgio Armani, Roman AbramoviÄ?, Tom Cruise, Tarra Reid‌ they all enjoyed the Gariful story. The staff considers excellence to be their obligation and they try to give their guests an unforgettable event which is much more than dinner.


Wine has always taken a special part in the people’s lives. The wine list in Gariful is one of the longest in Croatia with respectful 160 labels. Combining the best wines of Croatian wineries, there is also an extensive list of champagnes, from Bollinger, Gold Dom Perignon to Dom Perignon Rose. In a pleasant and relaxed ambience of the re-

staurant terrace you will enjoy the exquisite dishes and efficient service of the friendly staff but also the atmosphere of picturesque Hvar harbour with a view of the sunset. If you are lucky enough to visit Hvar, do not miss the pleasure of gastronomic richness in Gariful.

Gregada

Gregada Cleaned sea fish, potatoes, onion, olive oil, spices and herbs, water and white wine

Cut the fish in chunks. Put sliced potatoes and onions to a pan, place fish over the vegetables. Pour olive oil, add spices and herbs, ½ l water, ½ l wine and bring to boil on high heat. Reduce heat and simmer for about 10 minutes. When potatoes are cooked, “gregada” is ready to be served.

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PORTO ROSSO Ulica Portorus br.16, 20290 Skrivena Luka, 020 801261,

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30,

30,

, www.portorus.com,

12.00 - 23.00,

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.

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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 entire bay. The restaurant’s offer is mainly inspired by Mediterranean cuisine but international dishes are also present as are creations with au-


tochthonous 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.

Salata od sipe s tartufima

Cuttlefish Salad with Truffles Cuttlefish, chick peas, onion, capers, asparagus, truffle, truffle oil, vinegar, salt, pepper, parsley

Cut onion and cooked cuttlefish in thin slices. Season with vinegar, salt and pepper. About ten minutes later, add capers. Asparagus, chickpeas and parsley to taste. Before serving, add grated truffle and truffle oil.

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VILLA NERETVA Krvavac 2 - PP.84, 20350 Metković, ,

www.hotel-villa-neretva.com,

020 672200, 020 672201,

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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info@hotel-villa-neretva.com

020 671199,

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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.”

Dimljena tuna s mozzarellom na postelji od rikule

Smoked Tuna with Mozzarella on Rocket Bed Fresh rocket salad, smoked tuna, cherry tomatoes, olive oil, balsamic vinegar, mozzarella, capers, olives, anchovies, salt, pepper

Dress the clean rocket salad with all the spices. Serve with smoked tuna, anchovies, olive oil, capers, tomatoes and mozzarella. 121


96, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15

KAPETANOVA KUĆA Mali Ston, 20230 Mali Ston, 020 754264, 020 754210,

www.ostrea.hr, 020 754575,

10,

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 salt- making factory. It is only a half-anhour drive away from Dubrovnik, in direction of Neum and it is situated at the very beginning of peninsula Pelješac. It is in this beautiful aquatorium that the family Kralj empire is located. For years, it has largely contributed to the quality of Croatian tourism. Restaurant Kapetanova kuća is right on the waterfront where there used to be the seat

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of the port captain at the time of Dubrovnik Republic. Everything the nature gave to this region and the people helped to improve can be 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 gue-

sts. “Those who wish to enjoy the atmosphere and landscape may stay over in our hotel Ostrea”.

Strastvena krem juha od kamenica Passionate Cream of Oyster Soup 12 oysters, 4 pieces of toasted bread, salt, pepper, nutmeg, ghee, olive oil, 4 dl cooking cream, 4 dl fish stock, 50 g corn starch, caviar, Salicornia

Add a little cornstarch to hot fat. Pour fish stock and cooking cream. Season and add chopped Salicornia. Serve the soup with toasted bread and caviar.

Hladna tuna na rikoli

Cold Tuna on Rocket Salad 4 slices of bread, 100 g cocktail sauce (mayonnaise, cognac, ketchup, tabasco, salt, white wine), 50 g rocket salad, 200 g frozen tuna fillet, 50 g parmesan cheese in scales, salt, pepper, olive oil

Spread the cocktail sauce on lightly toasted bread, lay salad leaves over the sauce and add thinly sliced tuna. Season and add cheese. 123


06, 09, 10, 13

BOTA ŠARE Kroz Polje 5, Mali Ston, 20230 Mali Ston, ,

www.bota-sare.hr,

020 754482,

Restaurant Bota Šare is located in the mediaeval castle on the waterfront in Mali Ston. From its beginnings it offers a vast range of sea delicacies. Oysters as first choice, followed by other mussels, shellfish and fish prepared following the original recipes from the time of Dubrovnik Republic. Among many forgotten objects, the restaurant owner Mr. Božidar Šare found two manuscripts entitled “Cooking

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Recipes”. Later, they served as a basis for traditional autochthonous Dalmatian cuisine, cherished even today. Bread from the bread oven, grilled fish, fish soups, “buzzaras”, risottos and various sweets from this area are there to impress you. Besides the classic restaurant offer, the restaurant organizes one-day excursions to Mali Ston Bay where family Šare has grown mus-


sels for generations. Sailing in a boat you can enjoy pristine natural beauty of protected eco system of the bay, the sun and the sea with

scattered islets. The excursion also has an educational character since the information on growing mussels is shared with the guests.

Dubrovačka popara

Dubrovnik “Popara” (fish soup) apart from oysters, mussels and shellfish, this is one of the greatest specialties. We need 1.2 kg of mixed fish. The best combination is that of monkfish, grouper, shark and gilt head seabream.

Fry onion in olive oil, add parsley root, garlic and some sliced carrot. Salt with Ston coarse salt and add sliced potatoes. Stir and add a liter of water. When it boils, add fish cut in chunks, 1 dl dry white wine from Pelješac, a pinch of mint and some pepper. Boil on low heat for 30 minutes.

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STARI KAPETAN Š. K. Domagoja 8, 20250 Orebić, ,

www.hoteladriaticorebic.com, 020 714488,

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

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

Rižoto od sipe

Cuttlefish Risotto 1 kg cuttlefish, 4 cloves garlic, bunch of parsley, 1 onion, 150 g celeriac, 2 dl stock, 450 g rice, 2 dl white wine, 1 dl olive oil, 1 tbs butter, salt and pepper to taste

Wash cuttlefish in sea water, remove bone and skin. Save the ink and mix it with wine. Fry chopped onion, garlic and celeriac in olive oil until golden, add cuttlefish and wine. Simmer until fish is tender. After about 10 minutes add the ink, wine and rice and cook until rice is “al dente”. Add some butter and parsley, cover the pan and let the aromas mix. Serve.

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KLARISA Poljana Paska Miličevića 4, 20000 Dubrovnik, 020 413100,

020 413101,

,

10-24,

www.klarisa-dubrovnik.com, 350,

“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

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cuisine. We are proud of the completed cycle of catch, transport, retail sale (fishing boat, market and fishmonger in Gruž) to restaurant kitchen, 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 Dubrovnik-Neretva County. Meat is brought from Slavonian farms (eastern Croatia). Fruit and vegetables that we use is grown in a farm in


Romb u škartocu

Turbot in Paper Bag 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?

Traditional Almond and Sour Orange Cake

Tradicionalna torta od mjendula i ljute naranče

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NAUTIKA Brsalje 3, 20000 Dubrovnik,

www.nautikarestaurants.com,

020 442526,

020 442525,

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 its 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

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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.

Medaljoni od sipe Cuttlefish Medallions For 10 persons: 3.5 kg cuttlefish, 100 g onion, 20 g garlic, 50 g parsley, salt, pepper, 100 g sesame seeds, 5 eggs, 50 g flour, 1 kg lettuce, 300 citrus fruits, 100 g apple, 3 dl oil

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Clean the cuttlefish, chop it and boil. Set it aside to cool. Grind the fish, season with onion, garlic, salt, pepper and parsley. Form medallions and coat with sesame seed tempura. Fry in deep oil. Serve medallions on lettuce, citrus fruits and apples with aioli sauce.


Kada more kaĹže hvala! When the sea says thank you!

www.bluebag.eco


10, 11, 12, 13, 15

GALIJA Vuličevićeva 1, 20210 Cavtat, ,

020 478566,

www.galija.hr,

020 478554,

,

8,

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).

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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, 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…

Tagliatelle dal vulcano

Tagliatelle dal Vulcano olive oil, garlic, tomato, soya sauce, Tabasco, cognac, truffle sauce, ribbon noodles (tagliatelle), whole parmesan cheese

On flambéing cart heat olive oil and add garlic, sundried tomatoes, a little soya sauce, a few drops of Tabasco and some white wine. Flambé with French cognac and add truffle sauce. When the sauce has thickened, add tagliatelle and serve in a whole parmesan cheese (50 kg) previously heated and melted with kitchen torch. When pasta is joined with cheese, serve it on leaves of fresh basil and a few drops of olive oil. 133


Dobrodošli na Lastovo!

Welcome to Lastovo!

www.tz-lastovo.hr

Turistička zajednica Općine Lastovo


Gorski kotar, Lika, Karlovac and surroundings, Moslavina

F ruits of forests and mountain riv ers are the basic determinants of this gastronomic zone. The best way to start a meal is with cheese “ š k ripav ac” and smok ed bacon or deer, boar or bear prosciutto with “ uš tipci” ( fried pieces of dough) or homemade round bread “pogača”. W hat 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. W hen main courses are considered, one should try lamb or pork from the spit or under the iron cover (“peka”), stuffed veal breast, v enison dishes, breaded frog legs or trout prepared in many way s. In Moslavina region one should definitely try white polenta with bak ed cream, gratinated beans, corn “ zlev ank a” or “balzamača” (typical dishes made with corn our). A lot of specialties from this region are based on cream and pumpk in.

The most famous autochthonous sort of wine is Škrlet (Florijanović and Winery Trdenić). Among white wines most present are Graš ev ina, Chardonnay and Pinot blanc (Florjanović and Winery Šoštar) and among red wines Frankovka (Florjanović and W inery Š oš tar) . W ith deserts, we recommend Muškat Otonel (Florijanović) and aromatic Traminac ( W inary Š oš tar) . Restaurant Srakovčić from Karlovac offers local gastronomic dishes but also specialties from other regions and creativ e dishes. The same is true for restaurants DP in Donji Zvečaj, Frankopan in Ogulin and Cocktail in Sisak. Autochthonous specialties are serv ed in Mirj ana & Rastok e in Donji Nikšić while restaurant Žganjer in Ozalj is mostly specialized in preparation of lamb. All year-round restaurant Djed in Hrvatska Kostajnica offers specialties based on chestnut. Hunter’ s cuisine is preferred in Bitoraj in Fužine, Lovački rog in Karlovac and Gradina in J osipdol. 135


98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15

BITORAJ Sveti križ 1, 51322 Fužine, 051 835019, 051 830005,

www.bitoraj.hr, 051 835060

info@bitoraj.hr,

20,

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

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pleasure to stay at the sea and spend the night enjoying the mountainous air. 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 veni-

son and local cuisine, there are also dishes prepared on open fireplace so that the guests may enjoy the preparation of veal, lamb, young boar under the bell “peka”, venison, boar and bear steaks, “furman” ribs, beefsteak and new specialty “Mammoth Steak” (T-bone steak) especially prepared.

Brodet od žabljih krakova

Frog Leg “Brodetto” For 4 persons: 800 g frog legs, 150 g cherry tomatoes, 150 g spring onion, 2.5 dl white wine, 2.5 dl  tomato juice, 400 g polenta, 1 dl homemade pumpkin oil, 0.1 dl sunflower oil, salt, pepper, parsley, thyme, chives

Fry frog legs in sunflower oil for 6-7 minutes. Add salt, pepper and remove from the pan. In the same pan, fry chopped spring onion and cherry tomatoes, add white wine and tomato sauce. Simmer for a couple of minutes. Return the frog legs to the pan and cook for additional 5 minutes. Cook polenta in 2 l of salted boiling water (it should be runny) and add pumpkin oil at the very end of cooking time. Mix well. 137


09, 10, 11, 12, 13, 14, 15

FRANKOPAN I. G. KovaÄ?ića 1, 47300 Ogulin, 80,

180,

www.hotel-frankopan.hr, ,

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 Ä?ulin 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 vis-

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047 525509,

hotel-frankopan@hotel-frankopan.hr 047 525542,

,

40,

06- 23

itors in 2007. The inner terrace, Atrij, is 350 m 2 large and it has kept its authentic 19th century image. You can choose your meal from a rich menu of meat, game, vegetarian, fish, pasta or sweet 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 vari-

ous cocktails. Kind and professional staff always tries to pleasantly surprise the guests and make their stay in the restaurant an unforgettable experience. The restaurant also organizes different events such as weddings, private and business celebrations. Their efforts were awarded with high placement in the action Turistički cvijet 2008. (Tourist Flower 2008).

Pureće rolice s daškom moderne tradicije

Turkey Rolls with a Twist of Modern Tradition For 2 persons: 400 f turkey fillet, 100 g fresh chard, 100 g bacon, salt, pepper Side dish: 300 g sauerkraut, 100 g grapes, 100 whole walnuts, 50 g onion, salt, pepper

For the side dish, gently fry the onion. When it caramelizes, add sauerkraut and then walnuts, grapes and spices. Occasionally add some water and simmer for about an hour. While the sauerkraut is simmering, fill the steaks with chard, bacon and spices and roll the meat. Place rolls on sauerkraut, cover the pan and continue to cook.

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GRADINA Senjska 32, 47303 Josipdol,

www.restoran-gradina.hr, ,

047 581515,

047 801464,

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 4 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.

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info@restoran-gradina.hr, ,

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7-22,

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The restaurant’s interior is decorated with artwork of renowned Croatian painters and a display table that may help you choose wine from the selection of best Croatian wineries. The object is full of hunting trophies showing the fauna of the region. Gradina daily serves cold and hot appetizers, game specialties, grilled meat, meat on the spit and from the bread baking oven, freshwater fish and crab. The restaurant is primarily known for its awarded game cuisine with


specialties made with venison, boar and bear. There are also “štrukli”, which are in Gradina prepared in six different ways: savoury ones with cheese, vegetables or mushrooms and sweet ones with cranberries, blueberries and walnuts. 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 loca-

tions 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.

Domaća krem juha od vrganja

Homemade Porcini Soup 400 g porcini, 200 g carrots, 300 g onion, 5 g parsley, 2 g salt, 4 dl cooking cream, 1 dl white wine, 1 dl sour cream, 1 g pepper, 0.5 dl oil, 1.5 l water

Slice mushrooms. Chop onion, carrots and parsley. Put onion and carrot in hot oil. Simmer until tender and blend with stick mixer. Add water, mushrooms and boil. Add spices and cooking cream. Finally, add wine and chopped parsley. Serve with sour cream. 141


MIRJANA & RASTOKE Donji Nikšić 101, 47240 Donji Nikšić, ,

www.mirjana-rastoke.com,

047 787205,

“Tradition of preparation local specialties, preservation of original recipes, use of strictly ecologically clean ingredients and our rich culinary experience are a guarantee of top gastronomic pleasures”, say the owners of restaurant Mirjana & Rastoke. Well-known Lika lamb, veal prepared under “peka” (cast iron lid), dishes made of venison, fish and vegetarian specialties, these are all part of everyday offer.

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info@mirjana-rastoke.com 100,

06-23,

300,

150

Gentle colours and wooden interior provide relaxing and ceremonial ambience suitable for various gatherings. A modernly appointed conference hall with 40 seats is available for business events. Near the restaurant there is a stall built in traditional style with homemade autochthonous products from Lika and Kordun, such as


brandies, honey, souvenirs, handmade objects, folk costumes sold by sellers dressed in folk costumes. Additionally, the owners suggest one of the adventure sports such as kayak-safari, quad adven-

tures, raft ing, paintball or swimming in the vicinity of the hotel, in beaches hidden in pristine nature around the river Korana. There is also a bowling alley nearby.

Viniculture and Wine Cellar Kocijan Family Kocijan has been engaged in viniculture and winegrowing for more than twenty five years. Their most famous sort is gewürztraminer and their “Štrigovska zvona” perfectly complements continental food. They are happy to host you in their tasting hall for 20 persons, subject to prior announcement.

Štrigova 131, Štrigova T +385 40 851 109 F +385 40 851 109 M +385 98 1826 118 vinarstvo1@gmail.com


02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15

DP Donji Zvečaj 41, 47261 Donji Zvečaj, ,

www.restoran-dp.com,

047 819100,

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,

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047 819115,

info@restoran-dp.com ,

70,

7-23,

120,

60

dishes from the spit, under iron cover (“peka”), from the grill or imaginative á la carte dishes and specialities from Mrežnica area prepared by famous chef Ivana Vukmanić. From spring to autumn rafting and canoeing is organized on the river with all groups 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 fi shing, 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 cel-

ebrate their birthdays, weddings or other important dates. These are Mrežnička kuća close to the restaurant and the renovated water mill on a litt le waterfall, down the river from Mrežničk akuća. 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 fi sh or meat specialties and also desserts.

Janjeći french rack s koricom od začinskog bilja i šatoom od muškata

Lamb French Rack with Herb Crust and Muscat Egg Mixture Rack of lamb of about 350 g, salt, pepper, 1 tbsp. bread crumbs, 1 tbsp. parmesan cheese, 1 tbsp. herb mixture (sage, thyme, rosemary), half clove garlic, 1 tbsp. olive oil, 200 g zucchini, peppers, red onions, 50 g new potatoes, 3 egg yolks, 50 g sugar, 3 dl Muscat wine

Prepare the rack by removing the spine bone and shortening the breast bone to about 20 cm and cleaning it from meat and membranes. Salt and pepper the rack. Mix bread crumbs, parmesan, herbs, garlic and olive oil. Pat the upper side of the rack with this mixture. Roast the rack at 240°C to achieve a crunchy crust and continue to roast the meat at low temperature until the inside reaches 60°C. In the meantime, prepare grilled vegetables and mashed potatoes. Prepare the egg mixture mixing yolks, sugar and wine bain marie, until solid. 145


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SRAKOVČIĆ Perivoj Josipa Vrbanića 8, 47000 Karlovac, ,

www.hotelkorana.hr,

047 609090,

In romantic surrounding of the building which with its plan and construction follows the sanatorium from 19th century there is located hotel Korana Srakovčić of family Srakovčić. This small family-run four star hotel has an exclusive offer. It attracts your attention as you approach it, due to its interesting façade and hundred-year old park. Its interior is richly decorated in common rooms and in bedrooms, i.e. suites. Carefully selected furniture and décor, contemporary appointed

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047 609091,

80,

info@hotelkorana.hr 08-23,

200,

100

rooms with air conditioners, internet connection, satellite TV, safe and similar are at your disposal. In 15 double rooms and three executive suites with a view on Korana river and the park the guests wake up with a view on the swans. After breakfast they can go for a bike or boat ride, organized hunting, fishing, rafting, golf, riding, paintball, jogging, tennis or just for a romantic walk by Korana river. In the afternoon they can relax in the wellness centre with


Finnish sauna and professional massage. After that they can have an aperitif in their suite, watch the sunset and final, enjoy the delicacies in the restaurant. The restaurant offers family or intimate celebrations accompanied by discreet music and with fish and meat specialties, venison, seasonal offer of mushrooms, wild asparagus, truffles, vegetarian dishes... Some of the specialties are: venison in dark

beer, Korana Waves, quails in white grapes, turkey symphony, pork sirloin stuffed with prunes and ostrich in sherry. Many sweet delicacies from proper patisserie with a selection of Croatian and imported cheeses accompanied with a good cognac, porto or maybe cigar seem like a perfect conclusion of the meal. The wine selection offers Croatian wines from different regions and wines from Slovenia, Italy, Australia, Chile, America and France.

Pačja prsa s mlincima

Duck Breast with “Mlinci” For 4 persons: 1 kg duck breasts, juice of 4 oranges, salt, 1 apple, pepper

Score skin of duck breasts in 1 cm tracks so that the fat can pour out. Put the breasts with skin side on hot skillet and grill on both sides. Drain excess fat and add orange juice to meat, simmering it for about 15 minutes. Add round apple slices and simmer for 5 more minutes. Cut the finished breast diagonally and fold over apple slices. Pour the sauce over the meat. Serve homemade “mlinci” with meat. 147


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

LOVAČKI ROG Zagrebačka 146, 47000 Karlovac, ,

www.lovacki-rog.hr, 047 637675,

047 601888,

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 deserts. 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. We also offer 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.


File srnetine u lisnatom tijestu

Venison Fillet in Puff Pastry For four persons: 500 g venison leg, boned and cleaned, 8 large spinach leaves, 400 g puff pastry, egg yolk, 1tbs milk, 1 tbs oil, spices; sauce: 250 g button mushrooms, chives, 2 cloves garlic, 1 dl semi-sweet wine, 4 tbs cream, butter, spices; for pancakes: 150 g flour, 2 eggs, 1.4 dl milk, oil

For the sauce, melt butter and add chives and garlic. Simmer until tender and then add mushrooms, wine and boil until reduced to half the quantity. Add cream and continue to cook until the sauce is thick and darker. Season. For pancakes, make the usual batter, add mashed spinach. Fry pancakes. Place a pancake on cling foil, add mushroom sauce and meat. Roll the pancake and leave to cool. Roll puff pastry thinly and place the pancake roll on it. Roll and decorate. Bake for 20- 25 minutes at 180°C, until golden. When done, cut the roll in slices and serve with side dish. In our case the side dish consists of baked potatoes, homemade semolina dumplings, broccoli, homemade cranberry jam, fresh rocket salad. We recommend Cabernet Sauvignon wine to accompany this dish. 149


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

ŽGANJER Jaškovo 51, 47280 Ozalj,

www.restoran-zganjer.hr, ,

047 751200,

...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

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047 751007,

,

80,

08-22,

300,

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thing are fresh ingredients produced by local farmers. Tradition is reflected in preparation of traditional dishes. Homemade specialties such as brad and rolls, lamb pate or grilled liver with fresh cheese are worth trying. Pork specialties like sausages, ham and bacon are inevitable. The restaurant holds Guinness Certificate for the longest strudel in the world, prepared on 6 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 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. Visit the destination “Green Heart of Croatia” - Karlovac, Ozalj and Ribnik, a source of unique experience…

Torta Katarine Zrinski

Katarina Zrinski Cake With its sophisticated taste full of amazing complexity, 12-layer Katarina Zrinski cake is a combination of selected ingredients of baroque desserts of noble family Zrinski from Ozalj. It was perceived by Mrs. Zdenka Stupić, a connoisseur of Ozalj history and culture. A homage to gastronomy of 17th century prepared in magic Old Town Ozalj. Cake Katarina Zrinski, with its 30 ingredients and its baroque image is unique even compared with today’s trends. It boldly combines ingredients such as blueberries, raisins and pimento and white pepper. 151


14, 15

DJED Put za Djed 1, 44430 Hrvatska Kostajnica, ,

www.djed.hr,

044 851561,

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 eco-

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11:00-21:00,

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logical 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 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.

Djedov 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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00, 01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15

COCKTAIL Dr. Ante StarÄ?evića 27, 44000 Sisak, 044 549137,

044 549137,

,

www.cocktail.hr,

10-22; SUB 12-22; NED: 12-17, 01.08. - 17.08.,

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 inven-

tions: 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.

File smuđa u pivskom tijestu s wasabi remuladom i šarenom hrskavom salatom

Zander Fillet in Beer Batter with Wasabi Remoulade and Colourful Salad Zander fillet, coarse flour, eggs, beer; for salad: crème fraiche, mayonnaise (regular, not salad type), chopped hard-boiled egg, chopped red onion, lemon juice, chopped parsley and dill, wasabi, olive oil

Use tweezers to remove bones from fish fillet. Season it with salt and roll in flour. Use coarse flour, a little salt, egg yolks and beer to prepare batter, similar to pancake batter but a bit thicker. Whip the egg whites and add to the batter. Dip the fish in batter and fry it in oil. Salad: Prepare the dressing with stated ingredients, salt and pepper. Dress the salad and serve. 155


Zagreb and surrounding area

In Z agreb, j ust lik e in any capital city , all Croatian and many foreign cuisines are present. Old Z agorj e specialties serv ed in special surroundings are at home in Stari puntij ar. W ithin the obj ect there is a Museum of Old Cook book s. Z infandel follows trends of world gastronomy in exclusiv e atmosphere of Hotel Esplanade. Bistro Apetit boasts with its unusual, creativ e combinations of ingredients. Mediterranean cuisine is the inspiration in Dubrav k in put and Mon ami. Boban’s offer is inspired by Italian cuisine. In V inodol, Ok ruglj ak and Z elendv or there are dishes from Zagorje and Gorski Kotar. In home-lik e atmosphere of Dv a goluba y ou can enj oy Z agorj e specialties. Specialties prepared with ingredients coming from small farms are the winning card of Potk ov a in Zagreb and Karlo in Plješivica.

In Zagreb you can find wines from all regions. Autochthonous sorts are kraljevina and portugizac. Z elina W ine Road nearby combines a handful of wineries worth v isiting. F rom autochthonous v arieties we suggest to start a meal with spark ling wine from kraljevina (sparkling wine Kraljica Puhalek -Purek or spark ling wine Nik olina Vinarija Kos&Jurišić). We also recommend Pinot blanc with fine freshwater and sea fish, Graš ev ina with cold cuts, spicier and fatter dishes made with white meat and freshwater fish and with grilled dishes, Chardonnay with dishes made of white meat, crab and frogs, Sauv ignon with dishes made of white meat in more distinguished sauces and with boiled fish. As for dishes made of dark meat, y ou can try Pinot noir or feel the spirit of Z agreb in Portugizac. 157


13, 15

KARLO Plešivica 40, 10450 Jatrebarsko, 01 6293091,

01 6293091

,

www.gastronaut.hr,

karlo.gastrovin@gmail.com

40,

56,

12-22, PON,

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

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


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

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

Ogrlice 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. 159


BISTRO APETIT Jurjevska 65a, 10000 Zagreb, ,

bistroapetit.com,

info@bistroapetit.com

01 4677335,

15,

For a number of years the attention of gastronomes and wine lovers has been attracted by restaurant Bistro Apetit, located in Jurjevska Street. The restaurant’s terrace is surrounded by greenery and offers a view of Bolle’s Arcades, equally pleasant in late spring and summer as is the warm interior in autumn and winter months. “We prepare the unforgettable dishes from our childhood and traditional dishes from our

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area with love and passion, in new, sophisticated combinations. Namely, these are known dishes with a twist, says Teo Ivanišević, Chef Executive. Among many attractive delicacies there are bonito tartare, venison carpaccio, cream of Jerusalem artichoke soup… Passion and love for creation of culinary sensations in the inspirational ambience are turned into a story that has for years positioned Bistro Apetit at the top of Croatian restaurant list.


The menu is accompanied by a lavish wine list, regularly refreshed and providing pairing with any dish, meeting several criteria, depending on the guest’s taste. It is signed by the young talented sommelier Ivica Verić, the restaurant manager. He actively and passionately follows the domestic and foreign wine scene.

The wine list is headed by a vast selection of world renowned top quality champagnes, including the prestigious label of Barons de Rothschild. All year-round Bistro Apetit is open for booking of various business and private events.

Tartar od palamide, čili, žutanjak od prepelice, avokado

Skipjack Tuna Tartare, Chili Pepper, Quail Egg Yolk, Avocado Bonito (boned), chives, lemon juice, olive oil, fresh chili pepper, avocado, quail egg, salt, pepper

Clean the fresh skipjack tuna (adriatic bonito), fillet the fish and remove the skin. Dice the fish roughly and season with lemon juice, olive oil, chopped fresh chili pepper (seeds removed), salt and pepper to taste. When buying avocado, look for a ripe, i.e. tender one. Remove the skin, pit it and season with lemon juice to prevent oxidation, olive oil, salt and pepper. Blend it to a compact cream without lumps. Serve the dish in the following way: put 1/3 of avocado in a round mold and smooth it, fill with tartare and quail egg yolk on the top. Make sure the yolk remains intact. Glaze with top quality olive oil and accompany with homemade crunchy bread.

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BOBAN Gajeva 9, 10000 Zagreb,

www.boban.hr,

restoran.boban@gmail.com,

,

01 4921680,

01 4811549,

In the very centre of the city of Zagreb, in the immediate vicinity of the main square Trg Bana JelaÄ?ića, 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 and cherry tomatoes), Tagliatelle vitello

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(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. 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.


Domaći crni rezanci sa škampima i šparogama

Homemade Black Noodles with Scampi and Asparagus Black noodles, scampi, asparagus, tomato, basil, white wine, olive oil, fish stock, garlic

Gently fry garlic in olive oil. Add scampi, tomatoes and white wine. Let the wine evaporate. Add stock, salt and pepper. Simmer for 2 minutes and add black noodles, asparagus and basil. Before serving, add some olive oil.

Merinque torta s komadićima pistacia, pinjola, oraha i tamne čokolade sa slatkim vrhnjem Meringue Cake with Pistachio Pieces, Pine Nuts, Walnuts and Dark Chocolate with Whipping Cream 250 g egg whites, 250 g icing sugar, 70 g dark chocolate, 35 g walnuts, 35 g pistachios, 25 g pine nuts, 1 dl whipping cream

Mix 100 g egg whites with 100 g sugar. Bake at low temperature for 1 hour at 100°C. Chop the chocolate, walnuts, pistachios and add to previously beaten remaining egg white with sugar. Bake for 90 minutes at 100°C. Use the whipped cream to join the two parts and cover with remaining whipped cream. 163


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DUBRAVKIN PUT Dubravkin put 2, 10000 Zagreb, 01 4834975,

dubravkin-put.com, 01 4828149,

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

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15,

11-01, NED, ,

60,

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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 Priska Thuring. 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 riĹžoto 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.

Vitello tonnato

Tuna and Veal 400 g veal fricandeau (cooked sous vide), 400 g fresh tuna, 40 g salted anchovies, 30 g capers, 80 g homemade mayonnaise

Cut veal and tuna in four pieces. Briefly grill tuna on all sides. Blend capers and anchovies well and arrange everything on a plate. Instead of oranges, you can use melon or peaches. 165


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DVA GOLUBA Maksimirska 7, 10000 Zagreb, 01 2328950, 01 2313508,

,

01 2313508,

dvagolubaivocdoo@gmail.com, ,

13,

In Zagreb, very close to Kvaternikov Square, on the way to Maksimir, there is the restaurant Dva goluba. It has been founded in 1935, ten years before the tram form Maksimir to Dubrava even started its first journey. It is owned by company Ivoč d.o.o. from Zagreb. The restaurant is run and owned by Ivan Čuljak. It is decorated in Prigorsko-šestinski style which gives it a traditional touch in the middle

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of urbanization which by its modernity ruins the warmth of old Zagreb restaurants. Typically, part of the restaurant is a winter terrace in the shade of an old chestnut tree. It all seems like it is not in the city center but somewhere in a peaceful village. Exhibitions and literary evenings are organized in the restaurant so besides the gastronomic sensations there are also cultural events. Chef Stjepan Trputec has worked in this re-


staurant for a number of years and he takes care of the rich menu with traditional and international dishes. Restaurant specialties are meat from the grill and lamb or pork from the

spit. The grill is open so the guests can enjoy the warmth of the fire and watch the process of food preparation.

Kuhana janjetina na povrtlarski

Boiled Lamb Garden Style For 10 persons: 3.5 kg fresh lamb, 3 kg vegetables (potatoes, cabbage, carrots, broccoli, cauliflower), spices (Vegeta, salt, pepper), 50 g garlic, 1Â bunch of parsley, finely chopped

Cut lamb in chunks and cook in salted water. When tender, add various vegetables and season. Let Vegeta, pepper and finely chopped garlic boil, add parsley and serve in soup bowl.

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MON AMI Trg kralja Tomislava 26, 10410 Velika Gorica, ,

01 6213333,

www.monami.hr, 01 6213300,

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,

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8,

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

is from our own olive grove in Skradin. Tasting dinners are often organized in the restaurant where food and wine from visiting wineries are combined. Wine list count 65 labels. He is a sommelier and 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 high-

70


ly 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.

Domaći pljukanci na temeljcu od škampi s repovima jadranskih kozica

Homemade Pasta (“pljukanci”) in Scampi Stock with Adriatic Shrimps Onion, olive oil, garlic, scampi stock, 0.5 dl Riesling wine, 0.2 dl Fin de Hennessy, pasta: 400 g flour, 10 g salt, 1 tbs oil, water

Fry onion in olive oil until golden. Add chopped garlic. Add homemade scampi stock made from whole scampi from which meat was removed, cooked and reduced. Add wine and cognac. Add homemade pasta from own production, cook it in stock. Finally, add butter to achieve a creamy, fluid sauce. Parmesan is not recommended because it can disguise the taste of scampi and shrimp. Make pasta from flour, salt, oil and hot water. Knead until dough is compact. Take small pieces of dough and roll them between your palms into long little rolls with thin ends.

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OKRUGLJAK Mlinovi 28, 10000 Zagreb, 01 4674112, 01 4767111,

www.okrugljak.hr, 01 4674118,

120,

Okrugljak is probably one of the most “Zagreb-like” restaurants in the northern part of Croatia. On the gastronomic and traditional menu of the city of Zagreb, Okrugljak is definitely a name that has equally surprised people from Zagreb and their guests with its top offer and high standards but also with cultural and sociological aspects linked to this restaurant with a hundred-year-long tradition. Numerous awards and extensive list of interesting guests contribute to the above. There is always good atmosphere here, in its interior dominated by peculiar Šestine touch.

okrugljak@okrugljak.hr, 11-01, 25.12., 31.12. i 01.01.,

350,

200

Enjoying top quality service of friendly staff, in Okrugljak you can try various expertly prepared traditional dishes. The menu often changes to accommodate fresh seasonal ingredients. Wine list is extensive and carefully created with more than four hundred domestic and foreign labels, some of which are very old wines. The list is continuously restocked. The restaurant’s offer is enriched with children’s playground built in accordance with European standards and a carwash.

Zapečene zagorske štrukle Baked Zagorje Štrukli For 4 persons: 400 g flour, 1 egg, 20 g butter, 0.1 dl oil, salt; filling: 500 g fresh cottage cheese, 4 eggs, 5 g salt, 5 dl cooking cream

Sieve flour, form a mould and make a hole in it. Add eggs and cooled melted butter. Knead dough until bubbles appear. Spread oil over dough and cover with damp kitchen cloth. After 20 minutes start working the dough with your hands to make it thin. The thinner we manage to make it, the tastier “štrukli” will be. Add eggs and salt to cheese and mix well. Spread the mixture evenly on dough and roll. Use a plate to cut the roll in 8 pieces. Cook “štrukli” in boiling salty water for 10 minutes. Put them in heat resistant dish, cover with cream and bake for 15 minutes at 220 °C until golden. 170


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POTKOVA Radoslava Cimermana 5, 10000 Zagreb, 01 6556564, 01 6556800,

,

50,

www.potkova.eu,

130,

100

pon-čet. 09:30-23:30; pet.-sub. 09:30-01:00; ned. 9:30-20:00, 25.12. - 1.1.

When you come to restaurant Potkova on Zagreb Hippodrome, it is not just to eat and drink but it is to experience pleasure for all senses. Guests may enjoy dishes from all over Croatia prepared according to the recipes of mums and grannies with seasonal ingredients, picked fresh and full of taste. Food is prepared traditionally (“peka”, spit, bread oven, grill with natural cinder), with fresh ingredients from the villages and from

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the sea. Dishes eaten with the spoon are a nice addition. Along with the usual meat dishes, there are also fish and seafood specialties, dishes made from “boškarin” (the indigenous Istrian cow), home grown animals, horsemeat and game. All dishes are also served as half-portions, all dishes sold at kg may be ordered at dkg and all dishes sold as an item may be ordered separately. Besides the house wines there is a selection of about 200 labels out of which about 30 may be ordered per glass. In spite of high qual-


ity food and service, the prices are very moderate. Ingredients are mostly purchased locally and are of controlled origin. During lunch on Saturday and Sunday children may play in a playhouse, supervised by educated professional. There is a playground, access for disabled persons to all parts of the restaurant, a cigar club, VIP lounge, open fire hall. The kitchen is certified according to HACCP standards. There are music nights on Friday and Saturday with tamburica bands. The restaurant stays open until 1 am on those days.

Hosts’ message: “Due to traditionally and warmly appointed interior and kind staff, you will feel as in your own home. We are looking forward to welcoming you in restaurant Potkova.”.

Pirjana janjeća koljenica, mladi bob i njoki od ljubičastog krumpira Braised Lamb Shin, Young Fava Beans and Purple Potato Gnocchi 400 g lamb shin, 120 g onion, 50 g carrot, 150 g fava beans, 60 g purple potato gnocchi, salt, pepper, rosemary sprig

Fry seasoned shin in olive oil, on all sides. When golden brown, add onion, carrot and celery and simmer for about ten minutes, until vegetables are tender. Add beef stock, season and gently simmer for about 2 hours until meat is done. Sieve the gravy, serve the shin, pour sauce over the meat and add purple gnocchi and boiled peeled fava beans. Serve with baked potatoes.

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STARI PUNTIJAR Gračanska cesta 65, 10000 Zagreb, ,

hotelpuntijar.com,

01 4675600,

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. At the beginning of 1999 the restaurant was completely refurbished and in 2004 it was extended. Wine list with about a hundred sorts

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01 4675500,

restoran@hotelpuntijar.com , ,

12-24 PET-SUB: 12-24,

50, 100,

70

of wines is given the same attention as preparation of each homemade specialty or venison dishes. The restaurant has a special section for wine tasting. Many wine promotions and events have taken place here. Stari Puntijar regularly serves dishes made of homemade smoked sausages, bacon, cracklings, cheeses and also soups, “gračanski” pot, “podsljemenski” steak and “šestinski” roast. There are many dishes made with game meat such as venison pro-


sciutto, roast wild duck and pheasant, venison medallions and grilled bear meat 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 fi rst 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 fi rst written doc-

ument was noted in 1581. Hospitality tradition started in 1581 when the fi rst inn was opened in Gračani. There were inns in different locations around the city. In 1920 Gjuro Puntijar built a family house in Gračanska Road, where in 1987 restaurant Stari Puntijar was opened. 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 and a royal suit, 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.

Rolada u finim travama s proljetnim knedlama Rolled Meat in Fine Herbs with Spring Dumplings 800 g rolled turkey, 4 tbs honey, salt to taste, fine herb mixturerosemary, basil, thyme, marjoram, lemon zest, finely crushed mixed pepper, ground blueberries; Spring dumplings: 200 g cottage cheese, 100 g semolina, 100 g spinach, 50 g nettle, 1 egg, 1 yolk, salt; Lemon sauce: 50 g butter, 1 dl cooking cream, 1 dl sour cream, juice of 1 lemon, salt, pepper, nutmeg

Salt the roll and roll it in honey. In another dish, prepare the herb mix and roll the meat in it. Roast it in the oven for 20 minutes at 250°C. Serve it with spring dumplings and lemon juice sauce. For dumplings, beat the egg and the yolk, add salt, butter, cottage cheese and semolina. Wash spinach and nett le, briefly boil and chop. Add to egg and cheese mixture. Mix well, make round dumplings and cook them in boiling water. For sauce, melt butter. Mix cooking and sour cream and add other ingredients. Briefly boil in previously heated pan. 175


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VINODOL Nikole Tesle 10, 10000 Zagreb, ,

www.vinodol-zg.hr, 01 4811427,

01 4811443,

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.

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150,

90

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 welleducated waiters. However, 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 ÄŒepek. And so, little by little, in Vinodol of our childhood, where we used to be taken by our 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 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 ad 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. 177


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ZELEN DVOR Samoborska 170, 10090 Zagreb-Susedgrad, ,

01 3496803,

www.zelendvor.com, 01 3496803,

History and location of restaurant Zelen Dvor on gastronomic map of Zagreb and its surroundings goes back to 1937 when there was an inn at the location of today’s restaurant. It built its image on the grounds of fine quality and discretion. With time, the restaurant expanded but nevertheless it did not lose its charm of the old Croatian domestic cuisine.

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50,

zelendvor@zelendvor.com 10-24,

200,

25

Zelen Dvor strongly relies on its offer of grilled meat, autochthonous Cres lamb and extraordinary veal baked under an iron lid (“pod pekom”). Grilled meat, meat on the spit and under the iron lid (“pod pekom”) and quality white fish are the pride of the restaurant. Specialties are accompanied by an appropriate range of drinks. The restaurant often organizes family gatherings, celebrations, birthdays, weddings and other events.


Juneći file u crnom vinu Beef Sirloin in Red Wine Beef sirloin, butter, 4 dl red wine (cabernet sauvignon), salt, pepper

Gently fry matured meat in butter on both sides. Add wine, season to taste and cook for 5 minutes. Serve potato gnocchi as side dish. The steak should be prepared to the guest’s taste (rare, medium of welldone).

Pureći file u carskom mesu sa šunkom i bosiljkom

Turkey Fillet in Pork Belly with Ham and Basil Turkey steak, basil, ham, pork (belly), vegetables

Beat the steak and fill it with basil and ham. Roll it in pork belly and gently grill. Serve with glazed vegetables.

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ZINFANDEL’S Mihanovićeva 1, 10000 Zagreb, ,

www.zinfandels.hr, 01 4566644, 01 4566666,

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 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 180

zinfandels@esplanade.hr, 01 4566050,

,

96, 30,

350 06-23

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.


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.

Jabuke s orasima, karamela, chantilly od vanilije

Apples with Walnuts, Caramel, Vanilla Chantilly For 4 persons; apples: 4 golden delicious apples, 100 g sugar, 8 dl water, juice of ½ lemon, clove, cinnamon, anise; filling: 100 g ground walnuts, 0.5 dl boiling hot milk, vanilla sugar, 30 g sugar, 10 g butter, zest of Ÿ lemon; Chantilly cream: 1.5 dl whipping cream, vanilla seeds from ½ pod, 50 g icing sugar, 100 g ricotta cheese; caramel sauce: 100 g sugar, 2 dl whipping cream

Peel apples and remove the pits, cut regular circles. Boil clove, cinnamon, anise, lemon juice and sugar. Ad apples. Be careful not to overcook them. For filling, mix walnuts with sugar, lemon zest, vanilla sugar and butter, pour hot milk over the mixture and stir into a compact mass. Whip cream into stiff peaks. In another bowl mix ricotta, vanilla, icing sugar and lemon zest and gently fold that mixture into whipped cream. Cool the smooth cream in the fridge. For caramel sauce, put sugar in a pan and caramelize it over low heat. When it starts to go yellow, remove it from heat not to burn it. Slowly add cream, return to heat, briefly boil and mix continuously with a whisk in order to prevent lumps from forming. In case that happens, pass the sauce through a sieve. Attention! Caramelized sugar is extremely hot so be very careful! Do not be tempted to taste the hot caramel, let it cool. 181


Kolekcija vina za svaku melodiju

OPG Florijanović Ivica Srednja 3, Potok 44317 Popovača M + 385 98 130 4111 ivicaflorijanovic@yahoo.com


Zagorje, Međimurje, Podravina

Memories of noble feasts in these regions have re ected in contemporary specialties, mainly meat dishes of complicated preparation. As far as cold starters are concerned, you should definitely try meat from “lodrica” ( meat preserv ed in seasoned pork fat) , cheese “ prge” , fresh cottage cheese with red paprik a, homemade ham and goose pate. Hot starters include soup with “ š truk li” ( dough rolls with cottage cheese) , Z agorj e soup with potatoes, ham bak ed in bread dough and Gorice goulash. F or main course y ou should try roast turk ey , duck or goose with “ mlinci” ( special pasta serv ed with gravy) or stuffed with buckwheat, cured and boiled pork k nuck le or blood sausages with sour cabbage, sarma ( sour cabbage rolls with minced meat) , Stubica roast, stuffed veal breast, stuffed chicken, chicken with homemade noodles, Samobor cutlet and “kotlovina” (specialty with different k inds of meat prepared in a special pot) , roast meat in net with side dish of buck wheat porridge, corn “ zlev k a” or Podrav ina beans. You should leav e some room for sav oury and sweet “ š truk li” , Z agorj e pumpk in cake, strudels with different fillings, “bregov a” pie or Croatian pancak es. The most popular white wines are

Graš ev ina and Rhine Riesling and then Chardonnay, Sauvignon (Kocijan), Pinot grigio and Traminer. Red ones include Pinot noir and Portugizac. County wine brand Pušipel (Kocijan) is produced from grapes of sort moslav ac bij eli ( š ipon) with each v iney ard selecting the technology that giv es the best sorts. In Mala hiža near akovec they managed to combine tradition with new gastronomic trends in a spectacular way . Z elenj ak in Kumrovec, Vuglec breg in Krapina, Barok in akovcu, Me imurski dvori near akovec and Varaždin in Varaždin excel in autochthonous ambience and a wide range of regional specialties. Palatin in Varaždin and Dvorac Mihanović in Tuheljske toplice combines its dishes with tales from history . Podrav ina specialties can be tasted in Koprivnica, in Podravska klet and Kraluš, Varaždin specialties in restaurant Varaždin and hotel Turistu in Varaždinu, and Trattoria Rustica is offering both regional and mediterranean specialties. Mamica in Nedelišće offers homemade specialties, in Villa Magdalena and Academia they follow new world trends, and in Bedem new Varaždin cuisine is being created. 183


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VILLA ZELENJAK-VENTEK Risvica 1, 49295 Risvica,

www.zelenjak.com, ,

049 550747,

zelenjak@zelenjak.com 049 550221,

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.

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60,

08-22,

270,

100

The object is located next to the monument “Lijepoj našoj” in the valley of the river Sutla with Cesargradska gora rising above it. Zelenjak is 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.

Domaća patka na posteljici od rikule

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

Score duck’s skin, salt it, add pepper and spread honey over it. Grill in grill pan for 15- 20 minutes. Wash the salad, dry it and dress with salt, wine vinegar, olive oil and fried bacon. Place the salad on a plate, mixed with some tomatoes. Place the cut duck on the rocket and decorate with orange slices. 185


10, 12, 13, 14, 15

VUGLEC BREG Škarićevo 151, 49000 Krapina,

www.vuglec-breg.hr, ,

049 345015,

Restaurant Vuglec Breg is situated in the village of Škarićevo, in vicinity of the town of Krapina, on a beautiful Zagorje hill above Krapinske Toplice. The restaurant with summer terrace and gazebo is in a beautiful surrounding of a small touristic village and vineyard with rich and varied offer of accommodation, sports and recreational facilities as well as wines and sparkling wines form proper production. The style is traditional with details such as open fireplace, paintings, antiquities, terrace with straw roof along with kind staff that make the ambiance pleasant and the guests feel at home. Gastronomic offer has all the features of Zagorje cuisine with specialties from bread

info@vuglec-breg.hr

049 345032,

80,

7 - 22,

80,

80

oven such as turkey, duck or goose with “mlinci” (special pasta-like side dish), veal, pork and venison, zagorski “štrukli” (local specialty made with cottage cheese), homemade cottage cheese with sour cream. The offer is always based on seasonal ingredients so that in winter we offer various pork specialties as roasts, blood sausages, garlic sausages, knuckles, and in spring there is young lamb, nettle dishes, asparagus, ramsons, dandelion and similar. Good Zagorje dishes are matched with good Zagorje wines. Sparkling wines Vuglec Brega have been produced following the classic champagne method. Cabernet Sauvignon, Blaufränkisch, Black Pinot, Chardonnay, Rhine Riesling, Welschriesling, Sauvignon, Muscat, Green Silvaner will satisfy even the most demanding guests.

Bakini medaljoni Granny’s Medallions - Pork sirloin with bacon and mushroom sauce and homemade gnocchi Pork medallions, onion, bacon, wild mushrooms, wine, stock, cream, salt, pepper, thyme, parsley, homemade gnocchi

Salt and pepper the medallions. Dry them on kitchen towel and grill but let them remain slightly pink. In the meantime fry finely chopped onion in butter, add diced bacon and mixed forest mushrooms. Add some wine, stock and cream. Season the sauce to your taste and finish it with thyme and chopped parsley. Transfer the medallions to the sauce and simmer for additional few minutes, until meat is tender. Boil gnocchi, roll in hot butter and serve with medallions and sauce. 186


10, 11, 12, 13, 14, 15

VILLA MAGDALENA Mirna ulica 1, 49217 Krapinske Toplice, ,

www.villa-magdalena.net,

049 233333, 049 233323,

In the centre of Krapinske Toplice, within the exclusive little wellness hotel Villa Magdalena there is the first fine dining restaurant of Hrvatsko Zagorje. With top accommodation in suites fitted with jacuzzis connected to thermal spring and exclusive panoramic wellness oasis with saunas, there is also the restaurant with a view of the landscape and special presentation of dish-

188

info@villa-magdalena.net,

049 233345,

9,

10 - 22,

35,

36

es. Offer is based on “New creative cuisine of Zagorje�, with traditional dishes prepared in a new way and served in an unexpected way. Menu is inspired by seasonal ingredients. There are set menus or a la carte offer. Vegetarian and macrobiotic dishes are prepared at the request of the guests. The restaurant has won many domestic and foreign awards for its quality.


Villa Magdalena is one of the three locations of the project “Zagorje 3D Gourmet Experience”. It is a specific gastronomic product uniting 3 top-quality restaurants (Restaurant Academia and cellar Bolfan) in Croatian Zagorje and they represent a unique gastronomic experience of Zagorje through 3 different interpretations of local cuisine at 3 different locations, with the emphasis on the use of fresh, local and seasonal ingredients.

Pečena puretina sa slaninom, pšenicom, batatom i pireom od buče

Roasted Turkey with Bacon, Wheat, Sweet Potato and Pumpkin Puree Cut turkey fillet in strips, coat them with bacon and fry in pork fat. Fry the boiled wheat with vegetables. Slice sweet potato, add salt and bake the slices on paper, in the oven. Mash steamed pumpkin with nutmeg and stock.

189


BEDEM Vladimira Nazora 9, 42000 Varaždin, ,

042 557545, ,

bedem-varazdin.com, ,

10 - 23,

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 two years ago. 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

190

80,

bedem.z.a@gmail.com 50

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 long- term member of Croatian culinary representation. He is the owner of one silver and two bronze medals from culinary Olympics and World Culinary Cup. His interest is directed to culinary artistic performance and research of new culinary techniques, particularly molecular cuisine.

Štrukli bombelles (štrukli od fazana)

Bombelles “Štrukli” (“Štrukli” with Pheasant) For 10 persons: 1 whole pheasant, 250 g of finely ground flour, 250 g of coarsely ground flour, 1 egg, 1 dl oil, 2 dl cooking cream, fresh herbs, salt, pepper, finely ground spinach

Cook pheasant with root vegetables. Make dough with flour, egg, oil, salt, spinach and water. Put the dough on a tray, spread oil over it and keep it in a warm place. When pheasant is cooked, remove the meat from the bones and blend it with cooking cream, salt, pepper and fresh herbs. Roll the dough on a sheet, spread pheasant pate over the dough and roll it. Cut in pieces (about 8 cm long) and put them in an oven-proof dish. Pour cream over the “štrukli” and bake in the oven at 180 °C for 40 minutes. Serve with porcini sauce. 191


11, 13, 14, 15

PALATIN Ul. Braće Radić 1, 42000 Varaždin, ,

www.palatin.hr, 042 398300,

Restaurant Palatin, of unique rustic ambiance, is situated in the center of Varaždin, at the crossroads of Vrazova Street and Braće Radića Street. It offers numerous autochthonous specialties from Zagorje and Međimurje, dishes made with “boškarin”, a special species of ox, fish dishes, Italian and international dishes and excellent desserts. Preparation and serving of food is in accordance with norms ISO 9001:2008 and HACCP. The wine list contains more than 50 select-

192

restoran@palatin.hr

042 398303,

,

5,

07:30-23.00,

50,

30

ed prestigious Croatian wines from different regions and also top local wines excellently matched with dishes into gastronomic harmony and pleasure. Besides organizing royal feasts in the manner of European courts, the restaurant organizes Medieval Evenings with a queen and a king, aristocracy, court jester and dancers with a ceremony of accepting knights in Knight’s Order “Paltinski”. Business lunches, graduation celebrations, christening parties, wed-


dings, birthday parties and other celebrations are organized in the restaurant, too. Within the restaurant there are a covered terrace and a café bar with smoking area. You can spend time or dine with your business partners or friends in the VIP lounge. Above the restaurant there is a conference

hall with 50 seats used for business meetings. The adjoining meeting room can seat 10 people. Six people can stay overnight in the nicely appointed 4* apartment (120 m 2). “After a successfully closed business deal surprise your business partner with excellent service, unique tastes of autochthonous delicacies and selected wines. Palatin…complete pleasure!”.

Krem juha od buče s đumbirom i domaćim raviolom Creamy Pumpkin Soup with Ginger and Homemade Ravioli Butternut pumpkin, ginger, salt, pepper, pumpkin oil, pumpkin seeds

Peel the pumpkin and remove the seeds. Dice it and cook at low heat. Season the cooked pumpkin with spices and fresh ginger. Mix with stick mixer into thick soup of creamy texture. Serve, garnish with pumpkin seeds and homemade pumpkin oil.

Jelen u lugarskom umaku i domaći trganci s vrhnjem i pancetom Deer in Woodman’s Sauce and Homemade Pasta with Cream and Bacon Deer fillet, bacon, porcini, onion, red wine, venison stock

Cut meat into medallions. Fry onion, bacon and mushrooms over medium heat. Add red wine and previously prepared stock. Season the sauce. Grill meat so that it remains pink inside and brownish outside. Place the medallions on the plate and serve with Hunter’s Sauce. As a side dish, we recommend homemade pasta “trganci” with cream and pancetta. 193


10, 11, 12, 14

VARAŽDIN Kolodvorska 19, 42000 Varaždin, ,

www.hotelvarazdin.com, 042 290720, 042 290729,

In Varaždin, the city of angelic beauty, spirit and music, not far from the city center, there is restaurant and hotel Varaždin. The Restaurant of hotel Varaždin continues the centenarian tradition of the famous Grošinić restaurant and opens its door to all connoisseurs of good food and drink. It is a rustic restaurant with a characteristic interior embellished by details from rich Varaždin history. The atmosphere is pleasant and relaxed, the staff is friendly and kind. It offers a rich gastronomic selection of local dish-

info@hotelvarazdin.com, 042 201915,

,

20,

44,

48

07 - 23

es from Varaždin and Zagorje, but also international specialties. “You will fall in love with our food at first bite. Excellent wines will enrich all your meals. Our chefs try to make our guests enjoy the abundance of aromatic and tasty notes. Made to please, restaurant Varaždin invites you to feel a different and more tasty world”, claim the hosts. The restaurant is also ideal for organization of various celebrations, it also provides catering services.

File smuđa u kukuruznom brašnu na podlozi od vrhnja Zander Fillet in Corn Flour on Creamy Base zander fillet of 300 g, corn flour, bacon, onion, cooking cream, salt, pepper

Salt the fi sh fi llet and roll it in corn flour. Deep fry on both sides. In a separate pan fry onion and bacon. Serve the fi sh on cream base and garnish it with fried onion and bacon.

194


Okusi Italije

Tajna talijanske kuhinje

ri mini burge Mozzarella

tek! Dobar vam

Talijanska tradicija i inspiracija od 1882. www.galbani.hr

Ako želite veće burgere, umjesto cherry rajčica uzmite obične.


96, 98, 99, 00, 01, 02, 03, 04, 06, 09, 10

TURIST Aleja kralja Zvonimira 1, 42000 Varaždin, ,

www.hotel-turist.hr,

042 395395,

One of many traditional trademarks of Varaždin is definitely the restaurant of hotel Turist. It is located a few minutes away on foot from the city center. For four consecutive years it has won one of the three first places in category of best 3* hotels of continental Croatia. This is a recognition of continuous work on raising the quality of service and of large efforts of entire staff. The hotels’ chefs are the winners of numerous awards. Chef Damir Crleni was the Golden Chef in 2004, chef Marija Kuzminski was the first runner-up in 2005 and 2006, chef Marijan Ivanuša was the Golden Chef in 2008 while the runner up Anđelko Levanić won that title in 2007. The attractive offer of restaurant dishes in the new, redecorated ambience has been extended by popular lunches during the week and Sunday family lunches. They are a chance to provide constant presentation of culinary specialties at affordable prices. The hotel res-

196

042 215028,

info@hotel-turist.hr ,

80,

11-22,

150,

70

taurant setting is ideal for organization of important lunches and dinners, banquets, conferences and seminars chairing 10 to 500 guests and even up to 650 guests. The staff is experienced in organizing weddings, christenings and similar events with additional offer of catering service outside of the restaurant. Due to the rich experience of chefs in Turist, the offer is varied and it suits every taste. There are local specialties such as “štrukli”, turkey with “mlinci”, roast duck, blood sausages and sauerkraut, famous Zagorje soup, all the way to specialties of Italian and other cuisines. The restaurant has a completely new ambiance with dishes prepared following HACCP Codex Alimentarius norm, for which the restaurant has been issued with a certificate of certifying house Bureau Veritas. “We invite every reader to come to the beautiful city of Varaždin and indulge him and his family in this pleasure”, say the staff of restaurant Turist and catering manager Ivo Grđan.


To je to!

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


09, 10, 11, 12, 13, 14, 15

MAMICA Čakovečka 47, 40305 Nedelišće, ,

040 373434,

www.mamica.com.hr, 040 373435,

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 local word for grandma. As the time goes by, family Nedeljko follows culinary trends trying to be best in their

198

,

mamica@mamica.com.hr 25,

08-22 PON, 01.08.-- 15.08,

142,

56

job but still devoted to tradition. Cuisine is based on local and seasonal ingredients with 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.

Flambirani lungić na kremi od buče i bučinih koštica

Flambé Pork Loin on Pumpkin and Pumpkin Seed Cream Pork loin, cognac, onion, Muscat pumpkin, pumpkin seeds, stock

Cut loin into medallions. Salt and pepper lightly. Pan fry, flambé and complete in the oven. Fry onion rings in remaining fat, remove them and keep warm. Add blended pumpkin and pumpkin seeds to the pan. Add some stock and reduce to appropriate thickness. Serve with fried potatoes.

199


02, 03, 08, 11

TRATTORIA RUSTICA Ivana Gorana Kovačića 6, 40000 Čakovec, 040 311207, 091 3112071,

,

8,

www.trattoriarustica.hr,

09-23; PET-SUB, PRAZNIKOM: 09-24,

In a pleasant ambience, in the heart of Čakovec, unforgettable gastronomic, enological and friendly tales happen. Trattoria Rustica may thank its popularity to its staff, open to novelties, accompanied with the charm of tradition, all known outside our borders.

200

trattoria-rustica@ck.t-com.hr 80,

40

Chefs prepare continental, Mediterranean, Međimurje and even exotic specialties. Pizza master continuously updates his recipes. The staff successfully pairs the drinks with the dishes. Meat and sea food, side dishes and all other ingredients come to Rustica from reliable sourc-


es. Their transformation into excellent, attractively served meal will not pass unobserved. In Rustica we are always ready to prepare the best cuts of turkey, chicken, pork, beef, fish and other sea food. However, new dishes are created so that vegetarians can also look forward to new dishes. Italian pasta, lasagna, dishes with

truffles or those from wok, sauces, grilled specialties daily encourage guests to visit Rustica. The restaurant has received multiple awards for its culinary and ambiance peculiarity. It is particularly proud of its terrace described as “a bit of Mediterranean in the middle of the continent”.

Pureći odrezak u umaku od tartufa i vrganja s njokima

Turkey in Truffle and Porcini Sauce with Gnocchi Turkey steak, cooking cream, dried porcini, truffle paste, olive oil, fresh truffle, spices

Lightly beat the meat, season it with salt and pepper and grill. In the meantime, heat cooking cream, add dried porcini and truffle paste, season and thicken to taste. Finally, add some olive oil. Serve the steak with boiled gnocchi, pour the sauce over them and grate some fresh truffle on top. 201


14

BAROK Milke Trnine 19, 40000 Čakovec, 040 363726, 040 912382175,

www.barok-cakovec.com,

040 390799,

,

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 while you are waiting for the tasty bites selected

202

20,

drazen.fodor@gmail.com

10-23, 25.12. - 26.12.,

60,

60

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.


Smuđ u panadi

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.

203


01, 02, 03, 04, 05, 06, 07, 08, 09, 10, 11, 12, 13, 14, 15

MALA HIŽA Balogovec 1, 40000 Mačkovec, ,

www.mala-hiza.hr, 040 341101,

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 16 years of its successful activity. It employs 15 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

204

malahiza@gmail.com,

040 341776,

,

25,

65,

35

9.30 - 22.00, 25.12. - 25.12.

creating the menu and the entire gastronomic offer. The dishes are traditional but also exploratory, inventive and relying on quality seasonal ingredients from the region. The owners are 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. 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.

Poširano prepeličje jaje na posteljici od medvjeđeg luka, mladog špinata i češnjaka, krumpira, kiselice, krasuljice sa čilijem i finim maslinovim uljem

Poached Quail Egg on Bed of New Potatoes, Spinach, Sorrel, Chervil, with Chili and Fine Olive oil 100 g new potatoes, 100 g young spinach, a few leaves of sorrel, a bunch of chervil, 1 small chili pepper, 1 young garlic, 3 tbs fine olive oil, 1 quail egg, salt, pepper

Poach the quail egg. Boil new potatoes in salted water and drain. Pour olive oil in heated pan, add young garlic, spinach, chopped chili pepper, simmer briefly, add boiled potatoes. Taste and season. Serve and pour some olive oil over the dish. 205


06, 08, 09, 10, 11, 12, 13, 14, 15

MEĐIMURSKI DVORI Vladimira Nazora 22, 40311 Lopatinec, ,

www.medjimurski-dvori.hr,

040 856333,

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 Međimurje recipes prepared with carefully se-

206

040 856333,

,

info@medjimurski-dvori.hr 100,

10-23, PON,

165,

140

lected 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 m2 for celebrations of 400 persons. There is also an apartment with sauna, a souvenir shop, tourist agency Etno Art Travel, playgrounds with swings, toboggans, trampoline, seesaw, climbing ropes, sandboxes and sports equipment for a lot of games with other possibilities

for all ages. 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!”.

Teleći odrezak u umaku od vina s karameliziranom mrkvom i ječmena kaša sa svježom paprikom

Veal Steak in Wine Sauce with Caramelized Carrot and Barley with Fresh Peppers 50 g barley, half red pepper, 50 g bacon, 1 onion, Vegeta, salt, pepper, bay leaf, 200 g veal, 1 onion, 0.3 dl white wine, a little flour, 50 g sugar, 1 carrot

Braise onion in butter for 5 minutes and add cut pepper and bacon. When tender, add barley and stock and season to taste. Slice the meat, add salt and fry the slices in butter. Remove the meat and add onion for about 5 minutes. Sprinkle with some flour, pour some water and wine. Return the meat into the sauce and cook some more. 207


07, 08, 10

DVORAC MIHANOVIĆ Ljudevita Gaja 4, 49215 Tuheljske Toplice, ,

www.terme-tuhelj.hr,

049 203772, 049 203000,

In the shade of hundred-year-old trees, there rises a baroque building of Castle Mihanović, redecorated into a representative catering facility. A la carte restaurant provides rich gastronomic offer of traditional national dishes. Thematic evenings in the spirit of old times, accompanied by live music, local specialties prepared by top chefs and bouquets of top quality wines, these are only some of the features that used to enchant even Antun Mihanović.

208

info@terme-tuhelj.hr,

049 556216,

,

80,

170,

100

12 - 22, PON

Modernly equipped halls with a touch of history provide the opportunity to organize business meetings, congresses, presentations and celebrations with the mysteriousness of the baroque building contributing to the romantic atmosphere of dream weddings. Only a couple of steps away, embraced by greenery, there is hotel Terme Tuhelj, a pearl of Croatian continental tourism. Beneficial thermal water and medicinal mud, the largest Sauna World in Croatia with beauty cent-


er SPAeVita make Terme Tuhelj a favourable destination. The castle is surrounded by a park with several-hundreds-years-old plane tree hiding many animals. In 1983, the renovated building became a Croatian cultural monument, known for holding many celebrations, some at state level. Enjoying the medieval dinner you will feel as royalty. Upon entering, you will be greeted by a court official who will take you to the

world of special court atmosphere and experience. In a contemporary way, but with an autochthonous note, you will enjoy court specialties, in the shade of old trees, on the terrace or in the court hall, accompanied by mediaeval music. Waters will serve you dressed in costumes and you will enjoy the attractions on your plates, particularly the court sword on which marinated pieces of meat are served. Dishes are served before the guests, allowing them to choose what they prefer.

Juha od gljiva u zdjelici od kruha

Mushroom Soup in Bread Bowl 50 g mixed mushrooms, onion, salt, pepper, fresh parsley, Vegeta, 0.5 dl white wine, cream, oil, bread bowl

Fry finely chopped onion on moderate heat, add mushrooms, season and simmer for 15 minutes. Add water and thicken with flour to preferred thickness. Serve the soup in bread bowls and garnish with cream. 209


11, 15

ACADEMIA Zagrebačka bb, 49246 Marija Bistrica, 049 326600,

049 469026,

,

www.hotelkaj.hr, 100,

12-22; pet-sub 12- 23,

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 ambience suggests intimacy and comfort. In the wine cellar there is

210

kaj@bluesunhotels.com 50,

50

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.


Teleća koljenica, pire od batata, pečena brokula i mrkva

Veal Shin, Mashed Sweet Potatoes, Roasted Broccoli and Carrots 2 kg veal shin, 50 g sweet potatoes, 100 g butter, 250 g broccoli, 120 g onion, 220 g carrots, salt, pepper, 30 parsley, 0.5 dl white wine, 80 cherry tomatoes, 50 g sunflower oil

Remove meat from the bone, season it and roast it covered at 145°C with root vegetables, for about 120 minutes. Mash the sweet potatoes, caramelize blanched broccoli and carrots in butter. Garnish and serve.

211


96, 97, 98, 99, 00, 01, 02, 04, 09

KRALUŠ Zrinski trg 10, 48000 Koprivnica, ,

www.podravka.hr, 048 622302,

The history of beer production in Koprivnica goes back 250 years when it was produced in this area. Pivnica Kraluš has turned to European tradition and offers a number of best beer sorts. Situated in the very center of Koprivnica, it dominates the street with its historic building. Its specific name Kraluš comes after the foam bubbles that remain on the glass wall after the beer has been drunk.

212

ivica.kolarec@podravka.hr

048 222052,

,

8-23; Pet, Sub 8-24,

70,

72

They also remind us of red necklace worn by women and girls from Koprivnica area. The interior of Pivnica Kraluš was designed by academic sculptors and painters Zlatko Kauzlarić Atač and Josip Fuksi. The glass paintings were made by Josip Turković using the motives from everyday life in Podravina. This restaurant has been a favourite spot


for beer lovers and visitors but also for those looking for traditional food of Podravina and Prigorje. Foodies and connoisseurs will hardly resist homemade specialties such as “Pivnica Platter”, boiled beef tongue with cheese, Podravski beans, sausages, tripe with bacon, veal “baker’s” style and Kraluš pies. Besides preparing exquisite food, the restaurant also has a long tradition in tending to the guests’ wishes and their specific requests and needs. Friendly staff takes good care of their

guests in order to make them feel at home and enjoy the benefits of the restaurant and the city of Koprivnica. The area of the restaurant is 200 m 2 and it can accommodate 140 guests, including the terrace which offers splendid views of the city. The restaurant is appropriate for celebrating important events (business lunches, weddings, communions, christenings, birthdays). Catering is also organized.

Punjeni ramstek s kuhanim povrćem i kroketima

Filled Rump Steak with Boiled Vegetables and Croquets 250 g beef rump steak; filling: 50 g cottage cheese, 30 g canned button mushrooms, 40 g ham, 100 g boiled vegetables, 100 g croquets

Beat and thin rump steak slices in order to easily fill them with filling made of cheese, chopped mushrooms and ham. Place the filling in the middle of the slice, fold the meat and fasten with toothpicks. When rump steak is done on both sides, serve it with cooked vegetables and fried croquets.

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96, 97, 98, 99, 00, 01, 02, 03, 04, 05, 06, 07, 09, 10, 11, 12, 13, 14, 15

PODRAVSKA KLET Prvomajska 46a, 48000 Starigrad, ,

www.podravka.hr, 048 634069,

Podravska klet was opened in 1976 in 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 dig-

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david.senjan@podravka.hr

048 225580,

,

30,

10 - 22,PON,

80,

50

ging in the vineyard. Today’s image of Podravska klet meets the standards of modern businessman and guest and their expectations. The menu contains traditional autochthonous dishes prepared with Podravka products and top quality ingredients. Some of well-known specialties include smoked pork knuckle with cheese, Gorice goulash, “kotlovina” (traditionally prepared pork cutlets, sausages, pork neck), “Forest Magic”, venison


steak in forest fruits and red wine, royal steak. Usual aperitif is vilijamovka (pear brandy) and the famous wine Krauthaker Graševina (Riesling)- late harvest is one of the best choices. Gourmets and admirers of this Podravska beauty have good reason to visit Podravska klet and enjoy the view of Koprivnica and

Bilogora landscape. The restaurant is suitable for trainings, team building, various celebrations such as business lunches, weddings, first communions, christenings, birthdays. Catering is also possible. There is also an additional facility, restaurant Štagelj, which can seat 120 people inside and 100 more on the terrace.

Biftek „Tournedos Rossini“

Beefsteak „Tournedos Rossini“ 150 g marinated beefsteak, 5 g goose liver (foie gras), 3 cl sunflower oil, 3 cl red wine, mustard, salt, pepper, aronia jam, Vegeta, slice of bread

Season meat with salt and pepper. Place it in a hot pan and gill for 3 minutes until seared. Turn it with kitchen tweezers, do not poke it. Remove the meat from the pan and keep it warm. Fry the liver in the same pan until it is briefly caramelized and remove to a paper towel immediately. Do not waste the juices from the pan, use them later to prepare aronia sauce. Add some wine and aronia jam to the pan. Let the liquid reduce. Toast bread, place meat on the bread, liver on the meat and finally, pour over the aronia sauce. 215


Slavonia and Baranja

Basic features of cuisine in Slav onia and Baranj a are hearty serv ings of delicious and somewhat spicy dishes. Trends of “ healthy diet” hav e not come to life in maj ority of Slav onian restaurants. F or starters they usually serv e spicy salami “ k ulen” , fresh cottage cheese sprink led with sweet red paprik a and Slav onian ham serv ed with pick led vegetables. Hot starter is usually “čobanac” (spicy soup-like stew) or fish stew with homemade pasta and bread rolls made with pork fat. There are then many specialties made with freshwater fish - carp, catfish, zander and sturgeon or meat specialties lik e “ k otlov ina” ( v arious meats prepared in a special pot), grilled meat and steaks filled with Slav onian ham, cheese, mushrooms, chick en stew and v enison in v arious way s. “ Sataraš ” ( a k ind of ratatouille) or “ aj v ar” ( traditional preserv e made with peppers and aubergines) are serv ed as side dishes. F or dessert y ou should try v arious traditional cak es made with cottage cheese, walnuts or poppy seeds (“gužvara”, “orehnjača”,

“makovnjača” and strudels). Main wine v ariety is Graš ev ina, which is what got 19 wine producers together in organization Graš ev ina Croatica. To accompany cold cuts, fish dishes and white meats we recommend dry Graš ev ina ( members of Graš ev ina Croatica) . Dishes with white meats in sauces go well with Chardonnay , Sauv ignon, Green Silv aner ( Agricultural company Orahov ica) and Traminer. Dark meats and v enison are best accompanied by red, dry F rank ov k a, Merlot ( Brzica) and Pinot noir. Creativ e specialties based on local ingredients and high esteem for wine culture characterize Club W aldinger in Osij ek . Josić in Zmajevac and Castle Principovac in Ilok are offering slavonian specialties and awarded wines from their own productions. Terasa in Daruvar offers Slavonian and Czech specialties, and Zimska luka offers innov ativ e Slav onian cuisine. Kormoran in Bilj e is k nown for specialties prepared with freshwater fish. 217


95, 00, 11, 12, 13, 15

TERASA Julijev park 8, 43500 Daruvar, 043 331705, 043 981722801,

www.daruvarske-toplice.hr, 043 331954,

,

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

218

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terasa@daruvarske-toplice.hr 08-22,

08-23,

180,

60

the awards for its quality is the golden award “Zeleni cvijet” (Green Flower) of Croatian Tourist Board received for the “Promenade with Restaurant Terasa” in 2004. With a large 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, man-


agement, 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.

Punjena svinjska pisanica „Toplica“

Filled Pork Sirloin “Toplica” 180 g pork sirloin, 30 g prunes, 30 g plum jam, 20 g flour, 10 g butter, 10 ml oil, salt, pepper

Clean the meat, fill it with prunes and season with a mixture of salt and pepper. Fry on all sides in hot oil. Set aside and add some butter to the remaining fat, then add flour and plum jam. Fry briefly and add cold water. When the sauce boils, add salt and pepper. Slice the meat and pour the sauce over it. Steamed dumplings. Knead dough from flour, fresh yeast, milk, sugar, salt, oil and eggs and let it rise for 30 minutes. Make balls and steam them for 8 - 10 minutes. 219


07, 08, 09, 10, 11, 12, 13, 14, 15

CLUB WALDINGER Županijska 8, 31000 Osijek, 031 250450, 031 214671,

www.waldinger.hr, 031 250453,

,

20,

Restaurant Club Waldinger is part of the renowned Hotel Waldinger on the attractive location in the centre of the city of Osijek. Its interior is elegant, radiating warmth and simplicity. An experienced eye will notice carefully selected details. Dynamic space is dictated by glass pane that allows guests to watch how food is prepared. Discreet staff is available for fulfilment of every guests’ wish, even the one most demanding. With its innovativeness, creativity and originality restaurant

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info@waldinger.hr, 11 - 24, NED, 01.08. - 31.08.,

60,

30

Club Waldinger offers abundance of gastronomic pleasures to connoisseurs of top quality cuisine and those enjoying new aromas and tastes-fish specialties, steaks and autochthonous dishes. Food is accompanied by about 180 sorts of top quality and quality wines, champagnes and sparkling wines served by 6 sommeliers. For lovers of original Slavonian culinary heritage within Club Waldinger a national restaurant Gradski podrum was opened.


Jelenji but Ă la wild

Deer Leg Ă la wild 1 kg of deer leg, deboned, 1 kg root vegetables, 100 g prunes, 3 dl orange juice, 1 dl canned tomatoes, 2 dl red wine, 100 g flour, 100 g mustard, apples, blueberry jam

Marinate meat in salt, pepper and mustard. Heat the aft and fry meat until golden. Remove it, add vegetables to the fat and add vegetable stock. Add tomatoes and wine and return chunks of meat to the sauce to simmer. When the meat is tender, remove it from the pan and pass the sauce through the sieve. Season with salt, pepper and orange juice and thicken with fried flour. Serve with bread roll, grilled polenta and apples, with some blueberry jam.

221


09, 11

ZIMSKA LUKA Šamačka 4, 31000 Osijek, 031 230360,

031 230444,

www.hotelosijek.hr, ,

39,

11:30 - 24:00,

Restaurant Zimska luka is located on Osijek promenade by the river Drava, within Hotel Osijek. It is an ideal place for a business meeting with a tasty bite, family Sunday lunch or a romantic dinner for two. Slavonia is a synonym for good food and it is an imperative here. You will be thrilled by freshly baked bread and imaginative creations from the menu in which modern cuisine found its roots in the rich and famous Slavonic tradi-

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,

110

tion. The experienced team of cooks has been led by chef Tomica Đukić for twelve years. As an unwritten rule, he himself presents the house specialty to his guests. The restaurant’s offer is vast, there are mostly meat dishes, but sitting by the river Drava, the guests can also enjoy quality zander. The goal is to provide an interesting and innovative gastronomic experience to the guest, primarily with combinations of tasty, local in-


gredients from the local area. In this classy restaurant with carefully selected specialties, excellent service and rich

choice of top Croatian wines, your experience will be additionally enriched by a relaxing view on the river Drava and Baranja plains.

Teleća koljenica ispod peke, džem od crvenog luka i mladi krumpir na maslacu sa začinskim biljem

Veal Shin under the Bell , Onion Jam, New Potatoes in Butter with Herbs For 4 persons: 2.5 kg veal shin, 5 g salt, 10 g sweet paprika, coarsely ground pepper, 3 cloves garlic, 2 dl white wine, 500 g boiled new potatoes, 5 g butter, teaspoon olive oil, mixed herbs (coriander, parsley, chives, thyme) - a pinch per serving, 2 dl meat stock, 1 dl sunflower oil, 200 g red onion, chili pepper to taste, 2 dl red wine, 0.5 dl balsamic vinegar, 40 g brown sugar

Score shin in several spots, season with a mixture of salt, pepper and red paprika and leave to rest for one hour in a cool place. Pour some water in an oven dish (to cover the bottom) and crushed garlic. Place the shin in the dish. Cover with foil and roast in heated oven (160°C) for one hour. Baste the shin during roasting. Continue to roast at 200°C for 90 minutes. Remove the foil and roast another 20 minutes until golden. Heat some butter and olive oil in a pan. Add white wine, stock and gravy. Let it boil and add sliced shin and chili peppers to taste. Simmer for about 10-15 minutes, until the sauce is reduced. Serve the shin with new potatoes rolled in butter with herbs and onion jam. Onion jam: Fry sliced red onion in a little fat until it wilts. Add brown sugar and simmer for a few minutes. Ad red wine and balsamic vinegar. Simmer until onion is tender, add some water if necessary. Cook until reduced to jam.

223


11, 12, 13, 14, 15

JOSIĆ Planina 194, 31307 Zmajevac, 031 734410, 031 997365945,

www.josic.hr, 031 215494,

,

In restaurant Josić you can definitely experience a hundred-year-old story of Baranja surduci which will offer the guests tastes of traditional Baranja cuisine with the emphasis on top quality of all dishes. Surduk is a Turkish name for characteristic enclosure in a hill with wine cellars, “gatori” that are dug into the ground because the temperature is a constant between 12 and 15 degrees C. Gastronomic offer of the restaurant consists of freshwa-

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restoran.josic@gmail.com, 80,

13 - 23, PON,

135,

70

ter fish specialties such as stews (“perkelt”, “paprikaš”), smoked fish, dishes made of meat and venison prepared on barbecue with wood coal, under iron cover (“peka”) or on the spit. There are also the inevitable local goulashes and “čobanac”. All dishes are prepared with carefully selected ingredients, mostly ecologically grown, in a traditional way, before the guests. In the restaurant and its wine bar you can try


wines from own production that had received numerous awards for quality and design. Wine labels are decorated with pictures of rare and endangered birds for this area. Particular experience is achieved with nu-

merous musical, artistic and gastronomic events in the restaurant and the wine bar decorated in eclectic style encompassing traditional rustic elements with contemporary designer ideas. Restaurant also offers the possibility to organize business lunches and conferences.

Perklet od patke

Duck Goulash 2 kg duck, 5 cl oil, 250 g onion, 1 fresh pepper, 2 carrots, 1 fresh tomato, 3 cloves garlic, spices, 2 tbl spoons ground sweet red paprika, half a spoon ground hot red paprika (as you wish), salt, pepper

Simmer onion and carrot in oil and water until tender. Add duck cut in chunks, fresh pepper and tomato. Simmer for 15 minutes, add 2 dl water and other spices. Cook for 90 minutes over medium heat, depending on the meat. Serve with homemade pasta (trganci), cheese and bacon.

225


98, 00, 01, 03, 04, 08, 09, 10, 12, 13, 14, 15

KORMORAN Podunavlje bb, 31327 Bilje, 031 753099,

031 753099,

www.belje.hr, ,

30,

kormoran@belje.hr,

10-22,

Far from the city hustle and close to all the lovers of original Baranja cuisine - restaurant Kormoran is the ideal place for a memorable gastronomic adventure. It is in this empire of good food and even better wine, on the edge of pristine nature of KopaÄ?ki rit, that game, freshwater fish, traditional meat dishes, kulen and sausages spiced with hot finely ground red paprika have that authentic taste of Baranja. Surrounded by chirpy birds, restaurant Kormoran radiates with warmth and hearti-

226

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ness and happily welcomes its guests longing to relax. Whether you want to bring your business partners for lunch, celebrate your birthday or wedding, take your loved one for dinner or a romantic evening, restaurant Kormoran is the place that can make your wishes come true. You can eat on the spacious terrace or watch the cooks prepare food on the open fireplace or in the steamer. The adults can take a walk in the large park or join children in their play-


ground. From its extensive menu, the restaurant staff particularly recommends the house specialties: fish stew with homemade pasta, carp grilled in a special way, between two specially

set twigs, carp prepared in traditional Baranja way, catfish stew, game stew and deer fillet Baranja way. All the dishes are perfectly accompanied by a wide range of excellent Belje wines.

Kopun u merlotu s ječmenom kašom

Capon in Merlot with Barley For 6 persons: 3 kg of capon meat, 500 g onion, 100 g garlic, 300 g carrots, 100 g celery, 150 g parsley root, bunch of parsley, salt, pepper, laurel, 5 dl Merlot wine (Belje); For side dish: 300 g barley, 1 onion, 250 g capon fat, 2 cloves garlic, ½ carrot, ½ parsley root, 200 g young nettle

Fry seasoned chunks of capon meat on all sides in capon fat. Remove the meat when golden and place it in an oven dish. Fry root vegetables in remaining fat with onion, garlic and other ingredients. When vegetables are about 70% done, pour some wine and simmer for another 5 minutes. Pour the mixture over the meat and roast for 45 minutes, until meat is tender. Prepare the side dish by frying onion in capon fat with 2 cloves of garlic, carrot, parsley and nettle. Add soaked and sieved barley and simmer for about 5 minutes. Pour capon stock and simmer for about 20 minutes. Serve with capon meat. 227


10, 11, 12, 13

PRINCIPOVAC Principovac bb, 32236 Ilok,

www.ilocki-podrumi.hr, ,

032 593114,

032 593114,

Close to the center of historic and wine little town of Ilok, on a picturesque hill with a magnificent view to Ilok, Srijem and BaÄ?ka, there is castle Principovec, standing there from the Odescalchi times (1864). Surrounded by vineyards, it is one of the best winegrowing positions in Croatia. Within the castle building there is a luxuriously appointed restaurant with 32 seats and a rich gastronomic offer - new age cuisine.

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50,

30,

30

13-21, 01.12. - 01.03.

Based on autochthonous ingredients prepared in a sophisticated manner, implementing the fusion philosophy, the restaurant enables its guest to taste Srijem and Slavonia in a new way, pairing wine with each new course. Whether you are a wine connoisseur or only on your path to become one, when you taste the royal Traminer and top quality Welschriesling (GraĹĄevina) wines you will realize that here winegrowing is more than a profession.


Here, it is art and lifestyle. The slopes of Fruška gora, descending towards Danube, vast vineyards and the horizon

that “does not obstruct the view”, calm and relax the man while the wine, food and ambience revive hedonistic drive and make you feel “aristocratic”.

Biftek Principovac u lisnatom tijestu s palačinkom od krumpira

Steak “Principovac” in Puff Pastry with Potato Pancake 400 g beef sirloin steak, 1 puff pastry, salt and pepper to taste, 3 eggs, potato, 1 couvert pate, 100 g cottage cheese, 200 g grated hard cheese, 2 carrots, 2 zucchinis, small gnocchi (locally called čimkaši), parsley, butter, honey, mustard, 1 dl oil, 1 tbs flour, 1 dl demi-glace sauce

Marinate meat for a few days in mustard and oil. Fry it quickly in oil, season and set aside to cool. Wrap it in puff pastry previously cut in stripes (wrap the meat all around). Put the mixture of pate, cottage cheese and eggs on top of the wrapped meat. Bake in the oven until pastry is golden. Potato pancakes: Grate potatoes and add eggs, flour, grated cheese, salt and pepper. Mix and fry in oil on both sides. Use zucchinis and blanched carrots for the side dish. Glaze them in butter. Boil gnocchi in hot water. Serving: Use the pancake as the base, place the meat on it and garnish with vegetables and gnocchi. Pour demi-glace sauce over the dish. 229


Everlasting list of “Restaurant Croatica” During 22 years 452 restaurants have been listed in our editions. In the table Everlasting List of Restaurant Croatica 156 restaurants that won the title 5 or more times are listed alphabetically. Print is graded from light to dark depending on the frequency of restaurant’s appearance in the list of leading restaurants. Laureates of 21th title are marked in red. In the past 22 years many new restaurants have been opened, many have changed their owner and many have closed their door to the public. However, there are those that have all those years been listed among 100 Leading Croatian Restaurants. These are: Restaurant BEVANDA from Opatija, MILAN from Pula, NADA from Vrbnik, NAUTIKA from Dubrovnik, OKRUGLJAK from Zagreb, RIVICA from Njivice, STARI PUNTIJAR from Zagreb, VILLA NERETVA from Metković, ZLATNA RIBICA from Brodarica. 95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 V 4 FERALA, Starigrad Paklenica A.G. MATOŠ KLUB, Zagreb ADRIATIC GRAŠO, Split

V V V V V V 9

V V V V V V V

5

V

V V V V

AEROSTEAK, Soboli

6

V V V V

V 5

ALLEGRO, Zagreb

V V V V V V V V V V V

11

AMFORA, Volosko

V V V V V V V V V V V V V V V V V

17

AQUACITY, Varaždin

V V V V V

ARLEN, Poreč

7

V V V V V V V V V

BABYLON, Novaki Samoborski

V V V V V V V V V V V V

BALTAZAR, Zagreb

6

V

AS, Zagreb

BADI, Lovrečica

V V

V

V V

7

V V V

12 V V V V V V V 10

V

V V V V V V V

BARBAT, Barbat na Rabu

8

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BEVANDA, Opatija

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BIJELO PLAVI, Osijek

V V V

BISER, Pag

BOBAN, Split BOBAN, Zagreb

V V V V V V V V V V V

14 5

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BITORAJ, Fužine

230

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V

V V V V V V V V V V V V V V V V V V V 19 V V V V V V V V V V V V V V V V V V V

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95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 V BODULKA, Šišan

V V V V V V V V V V V V V V V

BONUS, Osijek

V

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BOROVNIK, Tisno

V V V V V

BOTA ŠARE, Mali Ston

V

BOŠKINAC, Novalja

V V V V V V V V V V 10

COCKTAIL, Sisak

V V V V V V V V V V V V V V V V V 17

CONCA D`ORO, Rijeka

V V

CROATIA TURIST, Đakovo

V V V

DALMACIJA, Vinkovci

V V

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V V V

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DOPOLAVORO, Ičići

V V

8

V

V

V V V V V V

DP, Donji Zvečaj

14

V V V V V V V V V V V V V V V 15 V 8

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V V V V V

V V 12

V V V

7

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DUJE, Split

9

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V

17

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DVORAC BEŽANEC, Valentinovo

V V V V V V V V V V V V V V

DVORCI SLAVONIJE, Našice

V V V V V V V V V V V V V V

FANTASIA, Pula

6

V

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DUE FRATELLI, Labin

DVI MURVE, Poreč

V V V V V V V V 9

V

DRAGA DI LOVRANA, Lovranska Draga

DVA GOLUBA, Zagreb

13 7

V V V

V

V

DOMINO, Dramalj

DUBRAVKIN PUT, Zagreb

V 5

V

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CLUB WALDINGER, Osijek

DOMINO, Dubrovnik

V V

5

V

V

14 V V V

10

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FERAL, Rijeka

V V V V V V V V V

FINE DINING RESTAURANT KAMOV, Rijeka

V V V V V V V V V V V V V

17

9 15

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FOŠA, Zadar

V V V V V V V V V 9

FRANKOPAN, Ogulin

V V V V V V V V V 9

GALIJA, Cavtat GARIFUL, Hvar GIANNINO, Rovinj

V V V V V 5 V V

V

GRADINA, Josipdol

JADRAN, Zagreb

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GRADSKA VIJEĆNICA, Šibenik GVEROVIĆ ORSAN, Zaton

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95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 V JEŽ, Makarska

V V V V V V V V V

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JOHNSON, Mošćenička Draga

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JOSIĆ, Zmajevac

V V V V V V 6

KADENA, Split

V

KANAJT, Punat

V V V V

KAPETANOVA KUĆA, Mali Ston

V V V

V V V V

KAŠTIL SLANICA, Omiš

V

KLAS, Koprivnica

V V V

V V V V V

KLUB MAKSIMIR, Zagreb

V

KOD MIJE, Lokva

V V V V V

6

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V V

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V

V V

9

V

6 V V V V V V V V

V

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KORMORAN, Bilje

V

KRALUŠ, Koprivnica

10

V V V

V V V V V

KOMIŽA, Komiža KONAVOSKI DVORI, Gruda

V V V 5

V

V V V V V V V V V V V V V V V V V V V 20

V

KATARINA, Čakovec

V V

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V

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11

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KUKURIKU, Kastav

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KVARNER, Lovran

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V

LE MANDRAĆ, Volosko V V V V V V V

LIČKA KUĆA, Rastovača

V V

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7 V V

5

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MALA HIŽA, Mačkovec

V V V V V V V V V V V V V V V V 16

MAMICA, Pušćine

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MEĐIMURSKI DVORI, Lopatinec

V

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MIRNI KUTAK, Otočac

V

MON AMI, Velika Gorica MOSLAVINA, Crikvenica

8

V V V V V V V

LOVAČKI ROG, Karlovac

MILAN, Pula

9

V V V V V V V V V

LEUT, Zagreb

MARINA, Punat

6

V

LOVAČKI DOM MULJAVA, Vojnić

V V V V

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13

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5

MUNICIPIUM, Rijeka

232

10

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NACIONALNI RESTORAN, Bizovac

V

NADA, Vrbnik

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NAJADE, Lovran

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18


Organic breeding and processing of horse meat.


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

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NIKO, Zadar NK TRNJE, Zagreb

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NOSTROMO, Rabac OKRUGLJAK, Zagreb

V

V

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V

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PALATIN, Varaždin

12

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PEPENERO, Novigrad V

PLAVI PODRUM, Volosko

V

7

V V V V V

V V V V V V V V V V V V V V V V V V V V 20 5

V V V V V

PODRAVSKA KLET, Starigrad

V V V V V V V V 20

V V V V V V V V V V V V

PORTO ROSSO, Skrivena Luka

V V V V 5

V V V V V

PRI STAROJ VURI, Samobor

5

V

V V V V V V V V V

11

V V

PRINCIPOVAC, Ilok

V 5

V V V V

RAGUSA 2, Dubrovnik

V V V

V

5

V

RIBNJAK, Breznica Našička

V V V V V V V

RIVICA, Njivice

V V V V V V V V V V V V V V V V V V V V V V 22

RONJGI, Viškovo

7

V V V V V V V V V V V V V V 14

ROYAL, Varaždin

5

V V V V V

SAN ROCCO, Brtonigla

V V V V V V V V V V V 11

SANTA LUCIA, Cres

V V V V V V V 7

SCALETTA, Pula

V V V V

SCHŐN BLICK, Vetovo

V

5

V

5

V V V V

SLAVONSKA KUĆA, Osijek

V V V V V V

SRAKOVČIĆ, Karlovac

V V V V V V V V V V V V V V V V V V 18

STARI FIJAKER 900, Zagreb STARI PUNTIJAR, Zagreb

V

V

V V V V

7

V V V V V V V V V V V V V V V V V V V V V V 22 V V V V V V

TAKENOKO, Zagreb

V V

TERASA, Daruvar

V

TOPLE, Tribunj

V

TRATTORIA RUSTICA, Čakovec

6

V

SV. NIKOLA, Poreč

234

5

V V V V V

PLAVI PODRUM, Osijek

PREŠA, Tkalci

V V V V 5

V

PAVILJON, Zagreb

PLITVIČKA KUĆA ZAGREB, Zagreb

5

V

V V V V V V V V V

V V V V

V V V 9

V V V

11 V V 7 5

V V V

V

V

V 5


Kad želite probudi� sva svoja osje�la AG Catering prvi je izbor Već punih 15 godina u sklopu Adria grupe d.o.o. i kao zasebna jedinica posluje tvrtka AG Catering specijalizirana za vrhunske kulinarske doživljaje u poslovnim, ali i brojim drugim prigodama. Pod sloganom “AG Catering - više od hrane” klijent zaista dobiva više od hrane jer u pripremi hrane izuzetno vode računa o kvalite� namirnice, gdje je naglasak na sezonskim namirnicama pa samim �me i sezonskim menijima, a menije pripremaju baš onako kako klijent to očekuje. Za�m tu istu namirnicu, pretvorenu u umjetničko djelo, serviraju na vrhunskom inventaru i ono što je najvažnije s velikim oduševljenjem i osmjehom na licu kompletnog osoblja. Svoju uslugu AG Catering je u mogućnos� pripremi� u svakom kutku Lijepe naše za dvadesetak uzvanika, elegantnu večeru za sto�njak osoba ili tematski cocktail party za �suću uzvanika. Sreću ne možete naručiti, ali možete AG Catering. www.catering.hr catering@catering.hr +385 1 657 86 90


95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 V TROŠT, Vrsar

V V V V V V V V V V V

TURIST, Varaždin

V

UZORITA, Šibenik

V V V V V V V

5

V V V V V V V V V V V V V V V

15

VARAŽDIN, Varaždin

V V V

VARAŽDINBREG, Varaždin Breg

V

VICTORIA, Dubrovnik

V V V V V V V V

V 5 13 8 5

V V V V V

VILLA ANNETTE, Rabac

V V V V V V V V V V V V V V V

6

V

V V 13

V

VILLA MAGDALENA, Krapinske Toplice

V V V V V V V 7

VILLA MIRA, Kastav

10

V V V V V V V V V V

VILLA NERETVA, Metković

V V V V V V V V V V V V V V V V V V V V V V 22

VILLA ZELENJAK-VENTEK, Risvica

V

VINODOL, Zagreb

V V V V V V V V V V

V

VODNJANKA, Vodnjan

V

V V V V V V V V 14

V V V V

V V V V V V V V V V V 21

V V V V V V V V V V V V V V V V 17

VUGLEC BREG, Krapina ZABOKY, Zabok

V

V V V V V V V

V

9

V V V V V V

V

V

V 8 5

V V V V V

ZIGANTE, Livade ZINFANDEL S, Zagreb

6

V V V V V

ZELEN DVOR, Zagreb-Susedgrad ZELENGAJ, Opatija

V V V V V 6

V

ZDJELAREVIĆ, Brodski Stupnik

V V V V V V V V V V V V V 13 V V V V V V V

V V V V V 13

V

ZLATNA GUSKA, Varaždin

V V V V V V

6

ZLATNA RIBICA, Poreč

V V V V V V

6

ZLATNA RIBICA, Šibenik-Brodarica

V V V V V V V V V V V V V V V V V V V V V V 22

ZLATNE GORICE, Gornji Kneginec

V V V V V V V

ZLATNE ŠKOLJKE, Skradin ZLATNI ZALAZ, Supetarska Draga

ŠTAGELJ, Starigrad ŠUMICA, Split ŽGANJER, Karlovac ŽGANJER, Ozalj

V

8

V V V V V V V V V V V V V 13 V

ČAPORICE, Trilj

236

V

V V V V V V V V V V V V

VILA KOSTRENA, Kostrena

VILLA ARISTON, Opatija

V 12

V V

V

V V V V

VALSABBION, Pula

V

11

V V

9

V V V V V V V V V V

V

V V V V

V

9

V V V V

5

V V V V V V V V

8

V V V V V V V

7

V V V V V V V V V V V V V V V V V V V V 20


Specijalizirana tvrtka za profesionalnu rasvjetu, ozon i UVC tehnologiju

www.aurasteril.com

Učinkovito smanjenje mirisa i masnoća u kuhinjskim napama i odsisnim sustavima s profesionalnom Heraeus UV-tehnologijom

Prednost naše suvremene tehnologije: SIGURNOST: Proces nudi najveću moguću vatro-zaštitu u napama i nečistim kanalima EKSTREMNA UČINKOVITOST: čak i okolnostima gdje je temperatura veća od 80°C DUGI RADNI VIJEK: do 10.000 sati od servisa do servisa UŠTEDA PROSTORA: 1 lampa umjesto uobičajenih kazeta s 4-6 niskotlačnih UV lampi TROŠKOVI ČIŠĆENJA: vrlo rijetki ili ih uopće nema (lampa se jednostavno može obrisati pomoću denaturiranog alkohola i tkanine) PREPORUČENA PODRUČJA PRIMJENE: u kantinama i restoranima, otvorenim kuhinjama/ show-cooking, stanicama za roštilj, restoranima brze prehrane, mobilnim kuharskim događanjima, kod prerade ribe i mesa, pekarnica, pržionica kave...


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 in Trsat:

PRIMORSKO GORANSKA ŽUPANIJA

PRIMORJE-GORSKI KOTAR COUNTY

TURISTIČKA ZAJEDNICA GRADA RIJEKE RIJEKA TOURIST BOARD

Diversity is beautiful


List of sponsors Adria grupa

catering services

Arman

production of wine

235 71

Aurasteril

ozone and UVc kitchen technologies

237

Brzica

production of wine

171

Bumbar

hotels and restaurants equipment

233

Buretić

production of dry meat products

55

Cattunar

production of wine

20

Damijanić

production of wine

38

Darna

production of lique

20

Degrassi

production of wine

55

D-faktor

production of fruit brandies

76

Dukat Brzo & Fino

production of dairy products

zadnje korice

Dukat Galbani

production and import of cheese

195

Florijanović

production of wine

182

Gligora

production of cheese

88

Karlić tartufi

production of truffle

49

Kocijan

production of wine

143

Kotanyi

spices

187

Matić

production of wine

21

Milena

production of dried cod

19

Nimcro

production of liquer

103

OPG Valter Legović

production of wine

10

OPG Vina Deklić

production of wine

41

Pavlomir

production of wine

61

PGŽ

Primorje-Gorski Kotar County

39

PZ Gospoja

production of wine

77

PZ Kuna

production of wine

99

PZ Matuško

production of wine

103

PZ Svirče

production of wine

prednja korica

Rossi

production of wine

19

Sirotić

production of wine

38

Sladić

production of wine

99

Stina

production of wine

115

Šoštar

production of wine

156

Torkul

production of olive oil

197

Tri ze

organic breeding and processing of horse meat

233 134

TZ Lastovo

tourist board

TZ Rijeka

tourist board

60

TZ Splitsko- dalmatinske

tourist board

107

TZ Zelina

tourist bord

182

Udruga Graševina Croatica

association of winemakers

216

Visintin&Barolo

production of wine

49

Zlatan otok

production of wine

107

239


THE GASTRONAUT LIBRARY Publisher Abisal Ltd Rijeka For the Publisher, project manager and editor Karin Mimica Editor Vlatko Ignatoski Project advisor and issue resolution Nikola Serdar Assistant project manager and editor Marina Selak Project assistants and issue resolution Šime Ćoza Matea Ignatoski Nikica Karamarko Siniša Križanac Bože Mimica Translation to English Prijevodi Jardas Press AKD, Zagreb © All Rights Reserved Abisal, June, 2017.


20 16

resta

10 0

∙

June, 2017. | Price: 90 kn

978-953-7507-13-8

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

100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES - 2017/18

A TIC

www.gastronaut.hr

ant CROA ur

100 LEADING CROATIAN RESTAURANTS AND THEIR SPECIALTIES

22nd Edition 2017/18

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100 Leading Croatian Restaurantes and Their Specialities - 2017/18  

This book is guide to croatian leading restaurantes.

100 Leading Croatian Restaurantes and Their Specialities - 2017/18  

This book is guide to croatian leading restaurantes.

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