Destinations

A town of monuments or museums under UNESCO patronage. Starting from the 1940 m long walls with bulwarks, the Stradun, Orlando’s pillar, the gothic renaissance palace of Sponza and the celebrated Rector’s Palace as well as the famous church and monastery...

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.

Do you know that the inventor of the parachute, Faust Vrančić, was born in Šibenik? Unique because of its fortresses and towers such as Sv. Mihovil [St. Mihovil], Sv. Nikola [St. Nicholas], Sv. Ivan [St. John] and Šubićevac, Šibenik is most famous for the cathedral of Sv. Jakov [St. Jacob] that was built in the 15th century.

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.

Kvarner covers the area of the mythical Absytrus islands and has unforgettable rivieras: Opatija, Crikvenica, Vinodol and Rijeka.

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

Do you know that the unique centre of Split,which is on the UNESCO list of World Heritage, has risen on the foundation of the summer villa of the Emperor Diocletian in 305?

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”...

Istria is called the “Terra Magica”. It is a true cultural arboretum whose heritage comes from the Histrians, the Celts, Romans through to the Byzantines, Slavs and Venetians and all the way to the Austro-Hungarian Empire!

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 largest urban centre in Slavonia is Osijek and is dominated by a famous fortress. In a similar way, Slavonski Brod is also dominated by the largest baroque fortress in Europe that was built in the 18th century.

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.

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.

Built on the foundations of two medieval burgs that blossomed on the nearby hills of Gradec and the Kaptol bishopric, with a documented history from 1094, Zagreb has always been Croatia's true cultural metropolis.

Asides from being proud of being the birthplace of one of the world’s greatest minds, Nikola Tesla, whose museum is found in his birth village of Smiljan, Lika also has a beautiful Marian seminary in Krasno.

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

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.

Central Croatia is a region of romantic medieval fortresses, pilgrims’ monasteries and castles where the most famous is Trakošćan – which today has been turned into a museum.