|
|
|
|
Eating out is inexpensive and delicious. There is a huge variety of local and international dishes to enjoy. This area of the Adriatic is fish lovers’ paradise with over 370 species cooked in almost as many ways. “Brodet“, a dish made of several kinds of fish, deserves special attention. However, Croatian cuisine does have its own distinct identity, especially in regards to the cooking of fish. The tradition of grilling and roasting fish and delicacies of the sea has been carried down from generation to generation, where the taste of the fish depends on the grilling technique and the type of wood chosen. There is also the tantalizing Dalmatian olive oil method of cooking, gradelavanje, which gives the fish a particular and fantastic taste. All along the coast and the isles, the fish menus are unrivalled - even the humble sardine will never taste quite so delicious. Many Croatian fish
|
restaurants have their own fishing boats, so you can be assured of the freshness of the fish. Also, it is not uncommon to choose your own fish from a selection of different species kept on ice in the centre of the restaurant.
|
|
Croatian cuisine isn’t restricted to fish, they have many delicious meat dishes too. Grilled pork and roasted lamb are common dishes, and beef too, which is often cooked in a delicious tomato sauce, although you can, of course, have your steak ‘straight’.
|
|
|
|
Connoisseurs of cheese must try all the
|
different cheeses on offer. In the markets one finds a thick white cheese svjezi sir sold in little plastic sacs and usually eaten, as an accompaniment to a salad, with salt and pepper. Paski sir, a hard cheese from the isle of Pag, is an excellent cheese and one of the most reputed.
Regional differences in Croatian cuisine are quite evident and in the north of Croatia Austro-Hungarian culinary influences are strongest. One finds meats cooked in bread crumbs, goulashes served with stuffed cabbage, and a dish called sarma, a winter delight of a rare excellence
|
|
|
Those who have sweet teeth will not be disappointed when it comes to choosing something off the shelves of the slasticarne. So many different influences: cream cakes of Austrian inspiration, nut cakes of eastern influence, kremsnites dripping in honey, rozata egg cakes, rafioli, savijace strudels, delicious cakes oozing with cream, or one of the rich Dalmatian tarts.
|
|
