FOOD MOMENTS

Gourmet moments with local specialties

ZAGREB – HRVATSKO ZAGORJE – TRAKOŠĆAN - VARAŽDIN 

• štrukli (boiled cottage cheese strudel with cream or in breadcrumbs)
• turkey with mlinci (special home-made pasta)
• čušpajz (vegetable stew)
• samobor style pork & potato stew
• kremšnita (custard slice)

 
ISTRIA – MOTOVUN – ROVINJ – POREČ - PULA

• Istrian supa (slightly warmed red wine with a slice of toasted bread and a few drops of olive oil, a teaspoon of sugar and a pinch of pepper)
• Cheese with truffles
• Maneštra od bobići (minestrone with sweet corn)
• Istrian pasta (pljukanci, fuži)
• Fritaja (a sort of omelette) with asparagus
• Fritule and kroštule (pastry)

 
KVARNER – OPATIJA

• Lovran chestnuts
• Grobnik cheese
• Cottage cheeses from the islands of Kvarner
• Primorje fish stew
• Šurlice (a kind of pasta)
• Baškot (crisp bread)

 
LIKA – PLITVICE LAKES – GORSKI KOTAR

• Škripavac (a kind of cheese that squeaks when bitten) and basa (cheese)
• Wild boar goulash
• Sauerkraut and black pudding
• Lamb and jacket potatoes under the bell
• Trout
• Fruits of the forest
• Mushrooms
• Mead and brinjevac (juniper brandy)
  Delicatessen oil of the vrganj (edible bolete) and the trubača (black trumpet) mushrooms
  Bear pâté

DALMATIA – ZADAR – ŠIBENIK - SPLIT

• Mišanca (a stew made of a mixture of wild plants gathered in the spring or early summer)
• Vis bread
• Soparnik (strudel pastry stuffed with a mixture of Swiss chard,
• olives, figs and olive oil)
• Bean and pasta soup
• Luganige (famous sausages made of pork and lamb, with special spices)
• Smutica (a foamy beverage - milk directly milked into a glass half-filled with red wine) 

DUBROVNIK – PELJEŠAC - STON

• The oysters of Ston
• Poutargue (smoked mullet roe)
• Pašticada with gnocchi (a traditional meat dish)
• Veal and potatoes under the bell
• Cheese in oil
• Dubrovnik rozata (crème caramel)
• Konavli cake