Tag Archives: Featured

Punat – Place of a Proud Food Heritage

A specific Krk pasta – šurlice – became a signature dish of this northern Adriatic island, the biggest one in Croatia. Many local restaurants and taverns have šurlice on their menus, preserving it as one of the highlights of the Krk gastronomy.

To make šurlice, you just need flour, oil, and water. Some add salt, some don’t. Easy, isn’t it? Well, quite the contrary. The form of šurlice is made with very skilful hands, coiling on the small wooden stick. Some say šurlice is home dish of the town Vrbnik, others claim it should be fair to say it was eaten all over Krk. Today, for sure, šurlice is island’s pride, and it is fair to say it goes perfectly with the Vrbnik Žlahtina, prime wine of the island.

The same goes for Punat, a small town situated on the east coast of Puntarska draga (Puntar Bay) only 8 km from the town of Krk. This place is famous for its marina, home port for all those enjoying the beauties of the Croatian sea and islands. Logic goes, where there are sailors, there is good foods; it is summer and we’ve decided to visit Punat exactly to try the famous šurlice in the tavern Sidro.

Konoba Sidro – Keeper of Punat’s Gastronomy Tradition

Punat was in history a renowned shipyard for wooden boats and headquarter to a powerful steamship company. Quite early, already in the beginning of the 19th century, tourism developed here, associated with the Franciscan monastery on the islet of Košljun. Also, the royalties came here to enjoy picturesque and serene seaside nature and seek a spiritual refuge with the friars. Now, hordes of modern yachting tourists come, along with those preferring camping.

In fact, right in the camp we met Mr Branko Karabaić, the director of the Punat Tourist Board and Cultural-Artistic Society Punat (KUD Punat) that cherish local folk dances and customs. KUD Punat is certainly among the best such associations in Croatia, only one of the three such KUDs licenced to present whole Croatian heritage. It is a special recognition for Punat which is a rather small place.

Especially praised is their choreography of traditional Krk dance, Krčki tanac. It is a specific island dance which cannot be played without sopile, a traditional instrument made of olive wood and of a specific sound, played as duo. Everywhere on this island people play these dances for centuries, although the melody is sometimes inapprehensible for tourists.

KUD Punat regularly plays this dance all over Croatia and the world; some of the last sopile makers (sopac) are from Punat. Among these, Marijan Orlić is particularly known to produce it, repairs it, and plays it; all arts not known to be found in one person for decades! How it sounds you can see on the following Youtube clip. Mind that two women from Vrbnik make šurlice at the spot!

Šurlice is a festive meal. Usually, it was made for weddings and sometimes for holidays. Mr Karabaić points out that šurlice are warm appetizer at weddings but very important ones and they are coming to the table followed by sopile music! Otherwise, the glory of šurlice and its deep rootedness in Krk culture cannot be experienced.

Puntari (the Punat inhabitants) keep their heritage well, which is especially stressed in cuisine. The place itself survived through the centuries relying on agriculture, olive growing, fishing, sheep breeding and wooden shipbuilding. When one enters Punat, one can see vast olive orchards, a testimony to this noble and Biblical tree, whose golden drops made Romans name Krk the Golden island. In fact, Punat hosts one of the most cherished festival of olive oils in Croatia!

Among the olive trees roam sheep, the true treasure of the island and traditional addition to šurlice. Krk lamb is delicious and often a topic of discussion among different sheep-herding regions of Croatia about whose lamb is the best. Olives and sheep are stone drop away from the nearest beaches and resorts.

In older days, Punat’s balconies and stone terraces were adorned with octopus arms. People used to dry octopus on sun and wind in a manner followed for centuries. It was used later for beautiful and rich dishes, especially stews and brodettos. Fish and seafood specialties are still signature dishes in Punat taverns, always spiced with original extra-virgin olive oil.

A quite special and original Punat dish is autumn soup kiselica. Cabbage is drowned in warm water and is marinated with marc, the over-fermented grape skins left after pressing grapes for wine. As the red grape is used, the marinade gets purple colour and dries. After several weeks it is cut, cooked as a soup with a mix of garlic, parsley and pancetta, with addition of dried meat. Excellent autumn soup is also healthy as it keeps your body sour and defendable against the viruses in cold weather. Some of you might also bless if for curing hangover! Such a dish can be ordered in autumn in tavern Ladići.

No visit to Punat can go without a visit to the islet of Košljun. It is known for the Franciscan monastery where the monks have collected and preserved numerous valuable items for centuries. The islet has a museum with an ethnographic collection containing numerous items produced by Krk fishermen and farmers, as well as folk costumes from across the Island of Krk. The monastery also owns a rich zoological collection consisting of a large seashell collection and unique animal specimens, such as the one-eyed lamb.

The monastery also has a rich library with around 30,000 titles. It includes the Ptolemy’s atlas printed in Venice in 1511 (one of the three preserved copies). The monastery is a zero category monument. There are two churches on the islet – the Church of Blessed Virgin Mary’s Annunciation and the Church of St. Bernard.

For more information contact the Tourist Board of Punat:

Pod topol 2, 51521 Punat
Tel: +385 (0)51 854 – 860
Fax: +385 (0)51 854 – 970
E-mail: info@tzpunat.hr
www.tzpunat.hr

Photos by: TZ Punat & KUD Punat

100 leading Croatian restaurants and their recipes

It is 22nd year that Mrs Karin Mimica, owner and director of Gastronaut.hr company, issues the prestigious award to the 100 leading Croatian restaurants. This remarkable job is filled with love, joy, praise, and knowledge of finest Croatian gastronomy and the best testimony to the hard work of Croatian restaurateurs and families working in the gastronomy business.

As in many years before, the award ceremony was held at the Restaurant Trsatika in Rijeka, accompanied with laureates and journalists, wine producers and products from family farms. Last year Karin Mimica’s team covered 2,508 restaurants which the guests supported through the web portal www.gastronaut.hr.

The restaurant owners evaluated the restaurants in a questionnaire that was sent to them by mail, once a year. This is really a special thing, as other restaurants were evaluated by their colleagues, who know exactly where the quality lies. In the end, the final judgment was given by the Honourable Committee. Another criterion was that the restaurants is open all year round. The book is published in Croatian and English, and has its online version too. All restaurants are presented with their specialties and their natural and cultural surroundings.

The project gave birth to the Club Gastronaut 18 years ago. It organises various gastronomy educations for hospitality professionals and supported a number of other gastronomic and oenological events. In the past year, members could travel to Međimurje, Pecs, Vilany, Rijeka, and Rogoznica. There is a close cooperation with the media following gastronomy in tourism (FIJET and Council of Tourist Journalists of Croatian Journalists’ Association), which also contributed to the successful year full of synergy of gastronomy lovers.

While we applaud excellent work done by Mrs Mimica, we also congratulate those famous restaurants that have been on the list in every 22 issues: Restaurant Bevanda from Opatija; Milan from Pula; Nada from Vrbnik; Nautika from Dubrovnik; Okrugljak from Zagreb; Rivica from Njivice; Stari Puntijar from Zagreb; Villa Neretva from Metković; and Zlatna ribica from Brodarica.

We also congratulate to those who are first time ever on the list of the 100 best restaurants: Bianco & Nero from Opatija; Roko from Opatija; Oštarija Fortica from Kastav; Mulino from Malinska; Boba from Murter; Zrno soli from Split; Mirjana & Rastoke from Donji Nikšić; Bistro Apetit from Zagreb; Bedem from Varaždin.

Fužine – place of lakes and magnificent cuisine

Anyone driving through the Rijeka-Zagreb motorway gives a thorough look on Fužine. The road suddenly exits the wooden and hilly teritorry just to give a glimpse of the Lake Bajer and the town of Fužine, stretching up and down the hilltop. This image invites everyone to Fužine, to enjoy the shades and cool mountain air in summer, try the fruits of the forests in autumn, celebrate the New Year at noon in winter, and hike on the numerous walking paths in spring. And while the motoway gives faster way to reach the Croatian coast from the capital Zagreb, Fužine is not new to the major transit route. It is precisely here that Karolina was built, a road that used to connect the interior with the littoral, named after the Karl III, the Habsburg king and emperor.

Bitoraj – A Temple of Game Dishes

The road was built in 1728 and was a vital heartbeat between Karlovac and the port of Bakar. it passed Fužine, a village made in 17th century when the Croatian noblemen Zrinski started to mine the iron ore. It turned out this work was not profitable, but Fužine retained its name. It comes from the Italian “fucina” or German “fusionieren”, a term denoting the mining and manufacturing the iron ore. In 1873 a railroad was made, effectively transforming and developing a wood industry here. Exactly one year later Fužine turned to be a tourism destination.

Lič – place of religion and heritage

Long ago, in 1898 travel writer Dragutin Hirc wrote: „There is no other area in the homeland where there would be so many interesting things in such a small space, as there is around Fužine. There are few areas even in foreign countries, where beauty is laid before you as in a palm of the hand. The surroundings of Fužine are magnificent, it is a true alpine region. Encircled by high hills covered in evergreen woods, there are fir groves. There are mountain ports and beaches, meadows with most luxuriant mountain and alpine flowers, there are streams, streamlets, little springs, valleys, plains, there are landscapes that elate your soul completely, there are many, many things and the attire that Fužine wears is adorned and of which it is proud.” When a famous Croatian historian Tadija Smičiklas wrote about Franjo Rački, the first president of the Croatian Academy of Sciences and Arts, he noted that he was born in the Magical Fužine!

At the time, there was no lakes around Fužine, but the area is extremely rich in water. The place has the highest annual rainfall in Croatia, and this fact was important to capture this enormous amount of water in three accumulation lakes. The oldest of these is Bajer, built in the 1950s, and a major natural tourist attraction in Fužine. One could not imagine this settlement without Bajer today. It is suitable for boat rides, canoeing, kayaking, even wind surfing. Although less known, Lake Lepenica actually has more amount of water and larger surface. Both lakes invite many anglers. People from Fužine often go to Potkos, small artificial lake on the foot of Bitoraj mountain.

Goranska borovnica – in the highland paradise of forest berries

Guests don’t roam just the countryside, they go beneath it. The area is rich with caves, from Fužine up to the neighbouring municipality of Lokve. While constructing the Lake Bajer, workers accidentally discovered the cave Vrelo. It is only 300m long, but its beauty is exceptional and it is rich with cave formations. There are walking trails and lighting inside and guests can see a beautiful mountain spring, lake, and chasm.

Because of its natural beauty, Fužine is popular for sportsmen and nature goers. There are numerous bicycle and hiking trails on Viševica (1482m), Bitoraj (1386m), Tuhobić (1109m), while less adventurous can simply climb Preradović hill, which gives a spectacular view of Fužine and its surroundings. Angling is also very popular, while those who know how to ride can experience almost unspoiled nature on a horseback. Romantics may warm up with blankets while riding a snow sledge with horse in winter, and those preferring conflicts can easily do it in the Paintball park Vrata.

Fužine Tourist Board

Phone: +385 51 835 163
info@tz-fuzine.hr
www.tz-fuzine.hr

Srdela is In – Botel Marina, Hotel Kontinental, and Conca d’Oro

According to legend, the first sardine was eaten by the Greek God Dionysius, who offered it eternal life, if it were to substitute the sea with the wine from his goblet. The sardine refused by responding: the sea is my abode, and I belong to the fishermen and sea folk from all shores, islands and ports, thus I am obliged to assuage the hunger of fish and men alike! And so it was.

Botel Marina – Ship of Gastronomy Delights

The sardine is the fishermen’s favourite, it has been dubbed the queen of the sea because it was the primary food source for many generations. Healthy food does not have to be expensive and the often underestimated sardine is living proof of this.

Classy Dining in the Hotel Kontinental

Sardines are oily fish, although they mostly contain unsaturated fatty acids (omega-3 being the most common). The human body requires them to remain healthy because it cannot produce them on its own and pelagic fish contain more unsaturated fatty acids than farmed-raised fish.

Conca d’Oro – the sardine masterpieces in the oldest restaurant of Rijeka

Sardines (lat. Sardina pilchardus) are small, oily fish within the herring family. The largest sardine fishing grounds are located in the western Mediterranean and the Adriatic where the sardines are the primary fish species of exploitation. Sardines are fished throughout the year on nights where the new moon hangs in the sky, but those fished in May and June are supposedly of the best quality, especially if used for salting. Sardines are regular fixtures on traditional menus and despite their reputation for being the food of the poor, salted sardines were held in high esteem by wealthy gourmands and were used as food additives instead of salt.

Rijeka Tourist Information Centre

Korzo 14 / 51000 Rijeka
tel. + 385 51 335 882, fax. +385 51 315 720
e-mail: info@visitRijeka.hr

http://www.visitrijeka.eu

Enter the Big Doors – Maritime and Fishery Tradition of Kvarner

FARNET – the European Fisheries Areas Network – is the community of people implementing Community-Led Local Development (CLLD) under the European Maritime and Fisheries Fund (EMFF). This network brings together Fisheries Local Action Groups (FLAGs), managing authorities, citizens and experts from across the EU.

CLLD funding is delegated to local partnerships that bring together the private sector, local authorities and civil society organizations. Known as Fisheries Local Action Groups (FLAGs), these partnerships fund local projects within the framework of a strategy, developed in response to specific needs and opportunities identified locally.

Taste the Sea

Such FLAG is Vela Vrata (the Big Door, named after the maritime passage between the island of Cres and the mainland in the Bay of Rijeka) which brings together islands of Cres and Lošinj, and their respective towns and municipalities, and the city of Opatija, municipalities of Lovran and Mošćenička Draga on the coast.

Feel the Sea

Its vision is to develop a sustainable fishery in this area, encourage diversification of products and services outside the fishing itself, and promote fishing and maritime tradition and heritage, create new jobs, use innovations, and develop whole life education.

The FLAG Vela Vrata and their volunteers, comprised of people who very successfully run the LAG Terra Liburna led by Mrs. Anđela Cvjetković, invited us on a two-day journey to learn more about the touristic potentials of such heritage. For that reason, several video clips have been made, which we present here.

Texts by: Vedran Obućina
Photos by: Bruno Vignjević & Vedran Obućina

Tastes of Vipava Valley

In the background of Trieste and Gorizia there is a rather small valley full of gastronomy experiences and rich history. Taste of Adriatic team visited Vipava Valley and its towns, wineries, and restaurants to find out more about this enchanting place.

Texts by: Vedran Obućina
Photos by: Elvis Horozović

Vipava Valley – Uniquely Different

Majerija – Enchanting Place of Exquisite Gastronomy

Pri izviru Hublja – On the Spring of Homemade Tastes

The Vipava Wine and Cuisine Festival

 

Vinistra 2017

Existing for years now, Vinistra has become a major wine and olive oil event for the Istrian Peninsula. This year it is 24th Vinistra, with always excellent workshops and presenters. Last two decades saw a great dedication of Istrian wine makers in making the largest Croatian peninsula also a major wine destination. They’ve succeeded in it lovely, and there is still much work to be done.

Vinistra 2017: Malvasia

Today it is almost a rule for Istrian tourism to combine sea pleasures with wine treasures, and splendid gastronomy. Known as Croatian Tuscany, Istrian cuisine is diverse and interesting to explore, and everyone is working with a holistic approach.

Vinistra 2017: Teran

The event is famous for Malvasia and Teran awards, two signature wines of Istria, but also has many other categories, including the olive oil contest.

Vinistra 2017: Olive Oils

Champion wines are always awarded for best fresh and mature Malvasia and Teran, and for Refošk, which is Teran’s close cousin. Heavy job of the jury is understandable, but huge number of medals is still a bit strange. We appreciate there are just minor differences among the wines, and would encourage outstanding wines to receive golden medals. Otherwise, there is a major confusion over what really makes a golden-award wine.

 

DAYS OF KRK LAMB AND CHEESE

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:

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:

Krk Stew in the Konoba Ulikva, 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:

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.

 

HERITAGE – FIRST STOP FOR CROATIAN TRADITIONAL FLAVOURS

Anyone even remotely familiar with Croatian gastronomy knows how difficult it is to say what is the signature dish of Croatia. Three cultural circles (Central European, Balkan, and Mediterranean) make up very diverse culinary traditions and indeed rich and various tastes in every corner of this rather small European country. Thus, it is an interesting concept to present a single place with all the major flavours of Croatia. It is the Heritage shop in the very heart of Croatian capital Zagreb.

Šime, Nikola, and Silvije, three friends and geographers, were thinking of opening a small street food shop with homemade Croatian products. Although geographers, Šime Sušić is also a former winner of MasterChef Croatia and all three are evidently knowledgeable of Croatian traditional cuisine. But instead of having large restaurant with loads of products, the Heritage is based on toasted sandwiches, salads, cheeses, salamis, marinated olives, and fish; finger food and quick bites that are kept simple and true to its original taste.

We’ve met Silvije in the Heritage shop, which is simple and rather narrow place in the very vicinity of the Ban Jelačić Square, but modern and open to passer-by. One can take away the delicacies or one may try it in the shop itself, while talking to the guys who will always recommend several wines on display. The wine list is quite small, but what is present is of high quality. White wines feature the Istrian Malvasia from Višnjan and Pinot Grigio, the eco-wine made by Enjingi in Kutjevo. Reds are Dingač Skaramuča from Pelješac and we have tried barrique Plavac „Mali Morkan“ from the island of Korčula. Out of all these wines, Mali Morkan might be the best choice for foods present; it is surprisingly mild and easy to drink, entirely suitable for pairings with the Heritage’s foods. Those in favour of sweeter tastes may opt for an excellent blackberry wine.

And the menu is indeed covering whole Croatia. A line of small starters is called „Crobites“ (coming from Croatian bites), and you can choose here among marinated anchovies with caramelised red onion and dill and salted anchovies with sour capers and wild oregano, the bites specific for the Adriatic region. Wild oregano paste is especially interesting, as is the combination of tastes and ingredients. Central Croatia is presented by cottage cheese (so Zagreb-ish!) with pumpkin seed pesto and crunchy pancetta; in Heritage shop you may also buy pumpkin seed oil, a rich comeback from the past times and rediscovered again in the north-western Croatia.

Every visitor will be astonished with traditional Slavonian spicy sausage Kulen, which may be served with cream cheese and grilled sour red pepper; visitors can see whole kulen presented before them, in classic smoked shape which turns into characteristic shamrock shape when sliced. Who knows, you might just get lucky! We were for sure, as the smell of kulen is enchanting!

We opted for prosciutto, another specific Croatian appetizer. The Heritage offers a Dalmatian prosciutto, from the Nira production in Pakovo Selo, in the Šibenik’s hinterland. This is a special Drniš prosciutto, made with exclusively Croatian meat, smoked and then dried on bura wind. Its taste combines the Drniš region’s characteristics, including sea salt, Drniš herbs, and oak, beech, and hornbeam smoke. It is served with marinated olives and homemade bread, making the Dalmatian appetizer a very joyful event.

Olives themselves are very represented in Heritage. Green olives, black olives, olives with almond, toasted in olive oil and wild oregano, or served with cheese, everything makes up an olive-lovers’ paradise. The olive oil comes predominantly from the island of Korčula, known for its golden drops since the ancient Greeks. And they fit great with aged cheese from Žigljen on the island of Pag.

Another regional taste is that of Istrian truffles. The family Prodan’s collection of truffles, truffle paste and tartufattas, olive oil with truffles, cheese with truffles, and prosciutto with black truffle paste will be just enough to fell in love with these authentic mushrooms, or to reconsider using them for a long time in your kitchen, as truffles are love or hate on first sight!

Sweet-tooths are not forgotten too! On display are traditional handmade pralines from the island of Hvar: Karobeli (chocolate filled with carob cream), Figolini (chocolate filled with fig cream), and Levonda (chocolate filled with lavender cream). Also, there is Šibenik rhapsody, i.e. chops of sweet pastry, seasonal fruit, cottage cheese, walnut, honey, and lavender. The northern part of the Adriatic coast is proudly presented with fig cake and fig products made in the Kali Tavern in Medveja.

Small CroBites are just perfect with small sips of Croatian favourite drink rakija. Varities included in the Heritage include Velebit Pelinkovac, Velebit Herb Brandy, Fig brandy from Istria, mistletoe brandy (Biska) from istria, and Zadar’s Maraschino. And if you are just plain beer lover, do not despair. Apart from the unfiltered light and dark Velebitsko beer, visitors can try Zmajsko ale, Pulfer, Red Baron, and Bura ale.

Small producers and inclination for ecologically grown foods is excellent way to present Croatia to newcomers and Heritage is well suited to become Zagreb’s introduction to the culinary riches of Croatia.

Heritage Croatian Food
Petrinjska 14, Zagreb
+385 97 684 2306
http://www.facebook.com/heritagecroatianfood
info@foodheritage.hr

 

 

Awards for Belica Wine confirm the Kastav Brand

For twelfth year in a row, the town of Kastav chose its best Belica wine, and also other wines of Kastav region. Out of 80 samples, presented by 42 wine makers and members of the Belica Association, 12 were Belica wines, which is final testimony to the hard work over the years to revitalise viticulture and wine making in the Kastav region. The grand celebration will be held on Sunday, April 23rd at 3 pm in the centre of Kastav.

The efforts to preserve this unique wine were presented at the press conference in the tasting room of Mr Dejan Rubeša, led by the director of the Kastav Tourist Board Dolores Kukurin. She announced the manifestation and congratulated the Belica Association on their hard work and dedication. The vice-mayor of the Town of Kastav Dejan Jurčić stressed that Belica was ten years ago almost extinct, but today, thanks to the Association, it became a new Kastav brand. This wine makes remarkable comeback and brings attention of sommeliers and experts, foremost Nenad Kukurin, the chairman of the international commission in the competition 2017. Other members included renown sommeliers and oenologists from Istria, Kastav region, Italy, and France.

Everything about Belica we learned from Radenko Srdoč, president of the Belica Association, and the secretary of the same organisation, Bojan Frlan. Old testimonies written by the local chronologist Ivo Jardas show that Belica was once present all over the Kastav region, where up to 10,000 litres of wine were produced. It is a unique blend, which cannot be find anywhere in the world. Among the basic wine sorts is divjaka (autochthonic wine sort), together with verdić, and mejski. After some 600 years of cultivation, due to the hard terrains and urbanisation, this wine seized to exist.

Only in the recent years did Belica made its glorious return, with some 5000 vines. It cannot really go beyond this number in a very specific microregion, which is situated on some 300-400 metres above sea level. Still, many wine makers care for this sort, as it can easily become a recognisable wine of Kastav. On regional level, this wine story fits great with the Bakarska vodica and Žlahtina in Vinodol, which makes a content-rich wine road stretching from Crikvenica and Novi Vinodolski riviera, through Bakar and Rijeka, all the way to Kastav and Opatija Riviera.

The competion was categorised in: (1) Belica; (2) homemade white wine; (3) white wine; (4) homemade red wine; (5) red wine; (6) special wines, mostly aromatic wines. The competitors won 5 golden medals, 44 silver medals, and 23 bronze medals, with additional six recognitions. The competition’s champion and golden medal award for Belica is Ivica Rubeša, followed closely with Alen Frlan, who won also a gold medal for Belica. Ivica’s borther Dejan Rubeša won third place and silver medal for his Belica which we have tried in his tasting room.

His Belica is refreshing wine with a distinctive acidity and aroma of green apples. This might be a classic idea of Belica, an easy drinking wine for pleasurable moments in warmer months. Lots of efforts should be put in making this wine, though. The vines need up to five years to deliver first good grapes. The Belica of Ivica Rubeša is substantially different than his brother’s, and the reason is that Ivica harvested his grapes just a week later, leaving more sugars inside. His Belica is complex, with less acidity, and rich in flavour. The Rubeša tasting room will become a major point for Belica degustation, and the wine is already being served in the Kastav Restaurants, foremost in Fortica and Hotel Kukuriku.

Among other golden medals are Arsen Jardas for his Chardonnay, Ivica Rubeša for Malvasia Retro, and Ivan Rubeša for Merlot.

For more info about Belica, visit the Association’s website: http://www.udrugabelica.hr