Krk is known as the Golden Island. This name comes from Ancient Greeks, who cultivated olives on the biggest Croatian Adriatic island (although neighbouring Cres claims the surface of both islands is exactly the same). But the olive oil’s golden drops are not the only exquisite gastronomy of Krk. It also includes lamb and sheep cheese, that blend perfectly with Žlahtina wine. And some of the exquisitely Krk meals you can find in the very heart of Malinska, in the restaurant Mulino:
Krk is famous for its lamb, which is different in taste from the nearby island lamb and other lamb varieties in Croatia. It is somewhat a competition among the islands whose lamb is the best, but Krk lamb made its success due to the famous Kvarner žgvacet, a tasty stew with pasta. Kvarner žgvacet has its linguistic counterpart in Istria, but Istrian žgvacet is made from chicken, not from lamb. One variety of Krk lamb stew we have tried in tavern Ulikva in Omišalj:
Abundance of lamb on the island did not make it cheaper or usual meal in the Krk households. Throughout Croatia, lamb is a festive and special occasion dish, always prepared in the best way. Šurlice with lamb stew uses tasty and fatty chunks of lamb, making the dish hearty and with aromatic lamb taste. Such dish you can try in the House of Krk Prosciutto:
Krk Cheese is autochthonous island cheese which is manufactured exclusively on the Krk’s family run homesteads. Its quality and specific taste are famous outside Croatian borders and is served at the beginning or at the end of a meal, often together with Krk Prosciutto.