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CONTINENTAL CUISINE MIX

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LIKA AND GORSKI KOTAR REGION

The most famous gastro item of this region is the Lika potato, which has a Protected Geographical Indication (PDI). If you want to try a proper Lika menu start with an aperitif of plum or pear schnapps or perhaps a berry liqueur, then have some škripavac cheese and slices of dried game and then go for the main dish – traditional Lika baked potatoes with lamb cooked under the embers in an iron bell. There is also the highly valued Velebit honey, and for pudding you should simply eat some of the tasty fruits of the forest of blueberries and raspberries.

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CENTRAL CROATIA

Start with cow’s cheese and cream, then have some traditional Podravina cheese called Prge together with a slice of Samobor salami and spicy Samobor mustard. Then for your main dish eat a plate of turkey and pasta tatters. In Zagorje, try “hajdina kaša” [buckwheat mash], “kukurznu zlevku” [corn cake], “vrbovečka pera” [cheese pastry] and “Varaždinske klipići” [Varaždin rolls]. The most famous sweet of this region is without a doubt the Samobor kremšnita [custard cake] that goes very well with the Samobor bermet liqueur whilst the Graševina and white Pinot wines are very good.

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ZAGREB REGION

With its roots in the Austro Hungarian tradition, Zagreb’s gastronomic offer consists of so-called “purgerski” cooking with dishes such as “Grenadir marša”, pasta with onion and cheese or the “Kajzeršmarn” desert that is very much like a pancake. All the same, in Zagreb for “gablec”, or elevenses, you should not miss out on the fresh cream and cheese, turkey with pasta tatters, cheese puff pastries, cabbage and pasta and for something sweet try the doughnuts and honey and pepper biscuits which can all be washed down with a glass of any famous Croatian wine.

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