Međimurje, May 1-30


Urbanovo is a well-known eno-gastronomic event which takes place in the picturesque wine-growing countryside of Međimurje. Spanning three weekends at the end of May, it starts with the Pušipel Festival. Wine tasting, rating and workshops are organised around the native Pušipel and more than 200 other wines in the region, but the festival is also known as the meeting place for winemakers and tourist professionals.


At the second weekend, during the Days of Open Cellars, the Međimurje Wine Road is frequented by thousands of tourists on their way to beautiful wineries and wine cellars. There they are offered the unique opportunity to taste top class wines and dishes accompanied by numerous culture and entertainment programmes, ranging from folklore events to top jazz concerts, which are all organised by the wine families.

Good cheer continues with the Wine Games at the third weekend. It all ends with the Wine Ball, where distinguished guests enjoy the selected food and wine delicacies of Upper Međimurje, a region proud to have been awarded the title of European Destination of Excellence (EDEN) for tourism and local gastronomy.


Photo credits: urbanovo.hr

Dubrovnik Festiwine

Dubrovnik, April 25 – May 1


The 3rd regional wine festival Dubrovnik Festiwine is scheduled to take place 25/04 – 01/05, 2016 in Dubrovnik. It is founded and organized by the Dubrovnik Neretva County and the County Development Agency DUNEA with support of the Dubrovnik PartneR agency.


As a part of this year’s Dubrovnik FestiWine Festival, visitors will have an opportunity to taste fine wines and be a part of numerous wine workshops together with wine experts and sommeliers. The main event of the Festival is the wine exhibition that many wine enthusiasts look forward to. It will take place at the newly renovated historical site Lazareti.


Prior to the Festival’s wine exhibition, a number of interesting events will take place, such as ‘Dubrovnik wine trophy’ wine evaluation, ‘Festiwine gala’ with renowned chefs and wine producers, many workshops and other stylish events.

Photo credits: Dubrovnik Festiwine


Kršan, May 1

Krafi is a traditional dish from the surrounding area of Labin and is made from very simple ingredients – flour, fat, eggs and cheese. However, this modest Istrian cuisine is made up using imaginative creative techniques such as this sweet pastry with cheese in the shape of ravioli.


As well as making cooked and fried delicacies and tasting them you can also enjoy traditional Istrian music and folklore performances, and taste the offer of the other authentic products from this area. you can taste just part of Istria’s past with its wine, brandy, cheese, curd cheese and honey.

krafiTZ Kršan
+385 (0)52 880 155

Photo credits: Regional Express

9th Traditional Nova Vas Spring Omelette

Nova Vas-Villanova (Brtonigla-Verteneglio), May 1

Gourmet & fun event dedicated to asparagus

Event dedicated to a spring delicacy – asparagus, this year organised for the 9th time by the Luciana tavern from Nova Vas. The programme includes a rich wine and gastronomic offer, as well as an offer of local products. The event also brings the tournaments in the card games briškula and trešeta as well as the longest asparagus contest.

Konoba Luciana
+385 98 1779 813, +385 (0)52 774 295

13th School of salting pilchard

Fažana, April 30

Competition in salting pilchard, tasting and buying salted and marinated pilchard as well as pilchard dishes, lecture on the traditional way of preserving, processing and preparing pilchard.


Fažana Fishing academy “Pilchard” opens up its doors to land and sea! A specially interesting activity is its “School of salting pilchard”. It is a chance to try your hand at this old skill of the sea, cellar and kitchen, stand by the competitors who in marked tin containers arrange salted pilchard, using their knowledge handed down from generation to generation…


Children, locals, visitors, beginners and experts: they will all learn or say something about the needed amount of fish, salt, oil, spices… And after three months the tin containers will be opened and the best salted pilchard will be announced. A special occasion for tasting and a chance to talk about the choice of perfect wine for such festive occasions. In any case, the fish must be salted properly! And to know that, school is needed.


TZ Fažana
43. Istarske divizije 8, Fažana T: +385 52 383 727

Rab Lamb Festival

Rab, May 1-26

The preserved nature, abundance and variety of vegetation and the closeness to the sea are the ideal conditions for the breeding of Rab’s top-class lamb. The meat is traditionally prepared on a spit with roast potatoes, boiled with sauerkraut, or in a soup. However, this delicious meat deserves much more.


For this reason, in the period from 01 to 26 May several of Rab’s restaurants will be offering specialities prepared with this tasty meat. We won’t tell you the names of the dishes but will leave it up to you to discover them for yourselves. We invite you to visit Rab and enjoy the tasty specialities prepared with the island’s lamb.


The Island Lamb Festival ends with an exhibition of Rab sheep. The exhibition will take place on 26 May in the Padova III Campsite. The diligent islanders will gladly present their sheep from which they make the top-class meat and excellent cheese. Of course, you will also have the chance to taste roast lamb, tripe and sheep’s milk cheese. We feel confident that after this festival you will gladly return to our island to treat your palate with Rab’s tasty lamb again.

Tourist Community of the Town of Rab
e-mail: info@rab-visit.com
tel.+385 (0)51 724-064, fax +385 (0)51 725-057


Food in times of Apoxiomenos

Mali Lošinj, April 27 – May 31

The regular, everyday food of most Greek people was simple and basic. Cereals, olives, and wine were consumed most often, and along with fish and other seafood they were the core of the Greek diet.


Breakfast comprised of barley cake, dates, figs, and wine, or they simply ate bread soaked in diluted wine. For lunch they had barley soup or barley bread and cooked vegetables, however, dinner was abundant and included fish, sausages, cheese, bread, nuts, and honey. For special banquets for weddings, birth of a child or winning a competition, they prepared oxen meat, sheep, goats, poultry, thrushes, quails, rabbits, and other game. As far as legumes were concerned, they prepared chickpeas, lentils, peas, and beans. Their favourite fruits were figs, grapes, apples, pears, dates, and blackberries. Honey was used as a sweetener.


The Greeks also knew lemon, cedar, parsley, basil, and pepper but they weren’t used as spices. They were added in medicinal preparations, and some of them were used for insect control.

More info: http://visitlosinj.hr/Resources/attachmentsUpload/tzgml-festa-losinjske-kuhinje-2016-preview-gb.pdf

Restaurants where you can find the two-menu offer:

Restaurant Artatore

Tavern Baracuda

Restaurant Bocca Vera

Tavern Bora bar

Gastro Pub Deveron

Restaurant Diana

Restaurant Eki

Buffet Lošinjsko jidro

Restaurant Manora

Restaurant Poljana

Buffet Porto

Restaurant Punta

Tavern Silvana

Restaurant Televrin

Restaurant Veli žal

Restaurant Za kantuni

Holiday Home Veli Mir

When you look for great peaceful holiday, do not look for desolate places or far destinations – Holiday Home Veli Mir (big peace in Croatia) may just suit you excellent. Situated in Grižane, this detatched holiday home gives you a feeling of relaxation and enjoyment in nature – only ten minutes away from bustle of Crikvenica Riviera.



Cosy house fits excellent in the natural environment and features a terrace with barbecue and seasonal outdoor swimming pool.


The architecture is very local and authentic, thus any holiday here will be of great enjoyment for old-houses lovers.



Additionally, combination of stone and blue doors and window frames is perfect.

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The interior consists of three rooms and caters for up to nine people. It has a seating space joined with kitchen, which is equipped with a dishwasher and other utilities. Additionally there is a sun terrace which offers a beautiful view on the surrounding hills and sea.




In the bedrooms you will find an old-style bed, like the one in which our grandparents used to live. Other bedroom features a comfortable doublebed.



The owners give towels and bed sheets for your use.


In contact with the owners you can ask for additional bed for adult or child.

Holiday Home Veli Mir
Franovići 3b, 51244 Grižane
+385 98 640 900


Rijeka, April 5-12

A vegetable fit for a king, a treasure trove of health, food, medicine, and an aphrodisiac all in one…. are just some of the epithets used by asparagus aficionados worldwide to describe their fascination with the plant that has been considered a symbol of life and nature awakening from their respective slumbers since time immemorial.


Asparagus (lat. Asparagus officinalis) is one of the oldest self-seeding plants in the Mediterranean with records of its medicinal benefits existing for thousands of years. Its strong detoxifying effect is the result of the amino acid asparagine that cleanses the body of the toxins that accumulate during the winter and strengthens the immune system.In the rest of the word asparagus is usually grown, but Croatian cuisine favours the wild asparagus found in forests that has an intense and bitter aroma and is supposedly laden with minerals and vitamins, which are good grounds for addition to a healthy spring menu. Asparagus or šparuge, which is the local sobriquet, is a part of folk tradition, as the locals spend the entire season harvesting it on steep and unapproachable slopes.

sparoga_v44Although it is common in Croatia, asparagus season lasts the longest in the northern Adriatic. It is a mainstay of Kvarner cuisine, especially during Easter, when it signals the blossoming of life and the return to the outside world. The Christian iconography is best exemplified in the gastronomical blend of asparagus and eggs, the fritaje, which is a common way of preparing asparagus in the region. It is an excellent complement to sea food, especially the sweet Kvarner prawn with sheep’s curd, a natural symbiosis of Kvarner right there on your plate!