CROATIAN COUSINE Croatian cuisine is noted for its diversity, which makes it a combination of regional cuisines. It has its roots in the proto-Slavic times and the Ancient Times. The differences in the selection of ingredients and cooking create a culinary division between the mainland and the coastal regions. Mainland cookery draws on its earlier proto-Slavic traditions and is infused with the influence of the cuisines of the nationalities it came in contact with– the Hungarians, the Austrians and the Turks.

The cuisine of the coastal region bears marks of the Greek, Roman and Illyrian traditions and that of later Mediterranean cuisines – Italian and French.

THE CUISINE OF THE REGIONS OF MEĐIMURJE AND ZAGORJE

The County of Međimurje and Zagorje is situated in the northwest of Croatia and is part of central Croatia.

The region is rich in history. It is the location of one of the most famous fossil sites. The excavations in the well-known Krapina cave brought to light the fossils of the Neanderthal man. It became the richest collection of such fossils. Some fossils date back as far as 130 000 years.

The cuisine of Međimurje is characterised by many simple, yet delicious dishes. Soups are thick and often made with milk and meat (pretepena juha) but also with an abundance of vegetables (cucumbers, French beans, beans, peas, or beans with sauerkraut in winter, beans with barley, porridge). A great variety of dishes are made from various types of dough (quenelles), but also with dairy products mostly from cows' milk (cottage cheese with cream, turoš cheese). Vegetable dishes are also popular (beans, potato, cabbage). The most famous meat dish is meat from tiblica (cured pork preserved in fat). Međimurje and Zagorje cookery does justice to its poultry and game. Salads are most often seasoned with pumpkin-seed oil, or with lard, though not so often. The choice of salad depends on the season (fresh cucumbers with creme fraîche and garlic, salad greens, salad made with tomatoes, peppers and onions, or potatoes and onions…). Foods are still preserved for winter in the traditional way (sauerkraut, cucumbers, bell peppers and beetroot pickled in vinegar, as well as sweets – plum jam, fruit compotes…). Bread is made with maize, rye, barley flour or with their blend. It is served with nearly any dish. Cakes are very simple.

THE CUISINE OF THE REGIONS OD ISTRIA AND DALMATIA

With its exiting history, Istria is a place where the paths of the three great European cultures met – Slavic, Roman and German. They have left their distinct mark on the region making it a place full of historic monuments with a strong sense of cultural tradition. Many multicultural influences helped to shape the region.

Istrian cuisine
What is Istrian cuisine? Is it best reflected in dishes that Istrian farm labourers ate centuries ago? Or dishes favoured by patrician families? True Istrian cooking is all this and even more. Istria’s stormy history is reflected in its cookery as well. Various traditions are interwoven in Istrian folk cuisine, which is based on the richness of nature (seafood, vegetables, aromatic herbs, wild plants).

Fish, shellfish and molluscs were once basic foods in coastal cuisine. Today, sauerkraut with roasted sausages and ombolo (cured pork meat) feature on menus in Istria along with rabbit with gnocchi, venison and fuži (Istrian pasta), macaroni with a sausage sauce. Istrian prosciutto and ewes’-milk cheese are a must. They are dried on a mixture of Alpine and Mediterranean air and blessed by the bora (north-eastern wind) blowing from the Gulf of Trieste. Various maneštre (soups), jote and frittatas are full of flavour and fragrance of the region. An Istrian meal has to end with a dessert: pinca, fritule, kroštule (beignets)… The most prominent place in Istrian cuisine occupies the Istrian truffle. One can hardly tell whether it is a foodstuff or spice. In 1999, a truffle weighting 1.31 kg was found in Istria – the biggest truffle ever to be found. It has its place in the Guinness Book of Records.

Dalmatian cuisine is famous for the specific way of preparing meals. The richness of the sea provides an abundance of fish and seafood, which are prepared in a variety of ways. Not to forget Mediterranean spices such as rosemary, bay leaves, sage, basil, olives, which add special taste and fragrance to Dalmatian dishes. Meat has always featured in Dalmatian cuisine. Mostly favoured is lamb meat as well as turkey and chicken. Favourable geographic conditions uniting the sea, the land and the burning sun provide an excellent climate for the cultivation of the oil tree and the production of the renowned Dalmatian olive oil. Dalmatia is a home of the Dalmatian prosciutto – highly appreciated by many gourmets. Due to their specific quality and simplicity, Dalmatian dishes are widely accepted. Fresh fish, the grill, olive oil with boiled potato and Swiss chard seasoned with Mediterranean herbs – is all it takes to make a true gastronomic delicacy. Salt sardines, cheese preserved in oil, cooked or roasted lamb, pašticada (loin of beef) with gnocchi are also worth mentioning. Famous Dalmatian desserts are rožata (caramel flan) and kroštule.

THE CUISINE OF THE REGIONS OF LIKA AND GORSKI KOTAR

As an important junction, where the routs leading to and from the three main Croatian cities –Zagreb, Rijeka and Split - meet, Lika-Senj County is a backbone of Croatia. Its strategic importance goes beyond the borders of the Republic of Croatia. Not to mention that the road connecting Zadar and Karlovac goes straight across this region. All of this makes the inland of Lika-Senj County the environmental nucleus of Croatia.
This county is a true mosaic of rich and varied cultural heritage.
It is reflected in the different dialogues spoken in its inland and coastal part, and in the differences in cultural monuments and traditional heritage of its two parts.
Lika-Senj County is renowned for its natural beauty and scenery. It has the largest number of localities protected as natural parks covering as much as 58% of the total area of national parks in the whole of Croatia.

The cuisine of Gorski Kotar and Lika reflects the life in the mountains, the woods and on the pastures, where summer is short and winter cold. Thus, this cuisine is quite simple (dishes are often made by boiling and roasting food on an open fire). The same way of cooking can be found in the regions closer to the sea (Dalmatian inland, central Istria). Cuisine is predominantly continental featuring polenta, potatoes boiled or baked in their skins, sauerkraut, beans, goat' s and cow’s milk, and delicious cheeses (basa cheese, smoked cheese), pork, lamb, mutton and game. The region is rich with mushrooms and wild plants. It is renowned for a strong plum brandy. Another famous drink is brandy made from wild berries or mixed with honey. Lika cuisine is also found in the Plitvice Lakes district. There, excellent home-made cheeses may be brought from local farmers who sell them along the road.

THE CUISINE OF THE REGION OF SLAVONIA

Slavonia County is one of the oldest Croatian counties. In the 13th century its seat was in the town of Požega. Its successful development, which started in the middle Ages, was abruptly arrested by the fall of Požega to the Ottoman Turks in 1537.
Slavonija offers a variety of gastronomic pleasures. This region is famous for its charcuterie. The most famous delicacy is kulen – a spicy salami made with cured and minced pork meat. Its smaller version is kulenova seka, which is also very popular. Hungarian cuisine left its mark on Slavonian cookery, so that Slavionan dishes are hearty and spicy.
For those who do not prefer meat dishes, there is a wide selection of freshwater fish (fish paprikash).
If you are fond of sweets, Slavonia is the right place for you, because it is renowned for its pâtisserie. Cakes are mostly made with walnuts. There is a wide variety of wedding cakes and petit fours.

ZAGREB CUISINE

Zagreb County became an administrative entity under this name (Comitatus Zagrebiensis) in the 18th century, when Empress and Queen Maria Theresa granted it a coat of arms and seal on 17 July 1759.

The first written record of Zagreb goes back to 1094 when a diocese was founded in Zagreb. It is today the Archdiocese of Zagreb with its see at Kaptol. Another milestone in the history of Zagreb was the year 1242, when King Bela IV granted the Golden Bull to Gradec and made it the Royal Borough in token of gratitude for giving him shelter from the Tartars. Legend has it that the king gave a cannon to the city on condition that a shot must be fired from it every day in order to prevent it from turning to rust. Thus, a shot fired from the Grič Tower marks the noon each day. Officially, the first shot was fired on 1 January 1877.

CUISINE

Zagreb cuisine is a show-window of Croatian cuisine, a harmony of interesting and tasty, sometimes seemingly incompatible contrasts. The first cookery book with Zagreb recipes was written by Marija Kumičić in the 19th century. The book is clear evidence of the richness and variety of dishes and drinks served at mealtimes in nineteen-century Zagreb. She Just like her models, Katharine Prato, Sint-Hylaire, she relied on European cooking tradition, but she also included many Croatian dishes.

Zagreb cuisine reflects the history of the city itself and its rich traditions. Gastronomy holds prominent place in the life of the citizens of Zagreb. In the Middle Ages, various food guilds in Gradec (town district) had as many as 90 members. It is worth noting that the citizens of Zagreb love to cook at their homes, what gave rise to many gastronomic events with presentations and competitions in the city and its vicinity. Mediterranean dishes are much enjoyed in Zagreb, so that modern Zagreb cooking is also derived from Mediterranean cuisine. Research shows that the citizens of Zagreb are even greater fans of Dalmatian cuisine than the citizens of Dalmatia themselves. This may be due to a better offer at the markets in Zagreb. Thus, in terms of diet, modern Zagreb cuisine and eating habits of Zagreb residents play the leading role in Croatian gastronomy.

INTERNATIONAL CUISINE

For all those who simply want to savour the flavours of standard international dishes, we have prepared an international corner with classic dishes of modern cuisine to suit all tastes.
Our international corner also features the Chef's selection of dishes. Mediterranean cuisine dominates, but other international trends are followed as well.

FLAMBER

With a wish to meet the highest standards, we have decided to draw on the tradition of preparing dishes in front of guests. There are just a few other restaurants in Croatia to offer something like this to their guests. If you want to take part in the preparation of your dish, The Argante is the right place for you.