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Bljak Fest Omišalj 2019: From pig's eyes to the bull's balls
Vedran Obućina
  • Feb 16, 2019
  • 4 min

Bljak Fest Omišalj 2019: From pig's eyes to the bull's balls

In former resorts on the entire Adriatic coast, the menu once a week included tripe for lunch. I remember that only a few guests stayed for lunch in the dining room, as they were the only ones happy with the offer of dishes made of cleansed guts of cattle or lamb. Today, tripe has become the required dish, like many other recipes of workers and laborers. The preparation is usually based on cooked pieces of cleansed stomach together with other foods in the water (onions, pance
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Bljak Fest Omišalj 2019: Od svinjskih očiju do bikovih muda
Vedran Obućina
  • Feb 11, 2019
  • 3 min

Bljak Fest Omišalj 2019: Od svinjskih očiju do bikovih muda

U nekadašnjim odmaralištima poduzeća po cijeloj jadranskoj obali, jelovnik je jednom tjedno uključio tripice za ručak. Sjećam se kako je samo nekolicina gostiju ostala za ručak u blagavaoni, zgroženi ponudom jela spravljenih od očišćenih želudaca goveda ili janjadi. Danas su tripice postale traženo jelo, poput mnogih drugih recepata težaka i radnika. Priprema se u pravilu kuhanjem narezanih komada očišćenih želudaca zajedno s ostalim namirnicama u vodi (luk, panceta) sve dok
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Lamb Stew in the Tavern Ulikva, Omišalj
Andrea Seifert
  • May 14, 2017
  • 2 min

Lamb Stew in the Tavern Ulikva, Omišalj

If you stroll through the narrow streets of Omišalj, you will end up in front of the parish church of the Assumption of Virgin Mary. Right next to the church, on an old town square, is Tavern Ulikva (Konoba Ulikva), a primary spot for traditional Krk cuisine. The place is not too big, but it has a distinctive atmosphere of gone-by ages of hard work and maritime adventures. Ulikva is local pronunciation of a particular kind of olives, which adorn the tavern’s outdoor terrace.
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