Introduction

We have handpicked the hotels to represent the most welcoming, comfortable, and authentic accommodations in each region.

From boutique-style inns to multi-starred resorts and from closely renovated chateaux to exclusive luxury villas we will always wake you up refreshed, revived, and ready to ride.

We put the attention to details each location reflects to amaze the travelers, from their distinctive architecture to lush vineyards, from vivid spots to simple get away somewhere in the quiet countryside. We want you to feel the pinnacle of relaxation and care together with gourmet meals offering the best cuisine of the region.

From a simple picnic of local specialties to a multi-course tasting menu, and from that gentle warm morning roll to the recipes kept in families through ages, we are determined to help you to discover the destinations you visit on your tour through their regional cuisine, and we will look you to find and experience some of the most amazing food you have ever tasted.

Croatia

Our cuisine.

Seafood
Prosciutto

The Croatian cuisine is diverse and known as a cuisine of different regions. Its modern form originates from the proto-Slavic and ancient times. The differences in the selection of ingredients and preparation methods are the most obvious if we compare the continental and coastal regions. The mix of influences here — whether they're Italian, Mediterranean, French on the coasts, or Slavic in the interior of the country — helps set up a delicious mish-mash of foods. Croatia has fantastic olive oil, and the oysters in the small town of Ston are considered the best in the Adriatic. Their Babić,  Dingač, Plavac Mali, Malvasia, prosecco, and Vrbnička žlahtina wines used to be underrated, but are getting more international credits each year. And, perhaps their most famous dish — roasted lamb “under the bell” — is worth the hype, considering the meat cooks from both sides (with a domed clay bell covered in hot charcoal on top, and a coal below) slowly in its own juices.

So try the Ston oysters and mussels here, which are considered to be some of the tastiest and finest shell fish in the Adriatic. Asides from lamb and veal cooked in embers under an iron bell, this region’s gastronomic chapter consists of eel and frog stew from the Neretva valley.

In Split, try the famous “dalmatinska pašticada” [Dalmatian stew], a meat dish that takes two days to prepare. If you want some more simple tastes then there are the aromatic Viška, Forska and Komiška “pogaca”...

Start with a morsel of cheese ripened in a lamb sack and Drniš prosciutto washed down with a glass of red wine from Primosten's Babić.

For an aperitif, try a glass of the famous Maraschino, a desert liqueur made from the autochthonous Maraska cherries. Follow this with some Pag cheese, which is the most highly prized cheese in Croatia made from the small sheep that eat the aromatic Mediterranean plants on the island of Pag.

In Istrian inns the order of things is as follows: first an aperitif of mistletoe, rue or honey schnapps, followed by cheese and prosciutto accompanied with Istrian soup, and during the spring scrambled egg made from asparagus. In terms of the main dish, you can choose from either continental or seafood dishes.

The key eno/gastro words of Kvarner are Vrbnička Žlahtina, Trojšćina, Kvarner scampi, lamb, “šurlice”, chestnuts and Rab cake.

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 (squeaking) 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.

The Slavonian dining table groans most of all with tasty ham, Kulen sausage and Kulen's sis sausage whilst in the typical Slavonian pot there is “grah čobanac [shepherd’s bean stew] and “fiš paprikas” [fish stew with hot red pepper] that is washed down with the not to be missed glass of plum schnapps.

In most parts of the country you can use tap water for drink, especially inland. Islands report lack of drinking water.

Food And

Accommodation

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