Velebit’s karstic pastures were once full of sheep, goats and buša – the Lika’s cattle. Today, there are only a handful of cattle breeders and producers of milk and cheese. One such bright example is the dairy Vegium, which was opened by the Municipality of Karlobag in Baške Oštarije. It is located in the heart of an ecologically pure region, so the products are of the highest and exceptional quality. We were convinced ourselves by trying the milky products in the restaurant

Velebitski kršni pašnjaci nekoć su bili puni ovaca, koza i buša – ličkog goveda. Danas se tek poneko bavi stočarstvom i proizvodnjom mlijeka i sira. Jedan takav svijetli primjer je i sirana Vegium, koju je otvorila Općina Karlobag u Baškim Oštarijama. Ova se sirana smjestila u srcu ekološki čiste regije, pa su i proizvodi vrhunske i iznimne kvalitete. U to smo se i sami uvjerili degustacijom mliječnih proizvoda u restoranu hostela Baške Oštarije. Krave, koje uživaju u raskoši

Samo pola sata od mora smjestila se Žuta Lokva. Od svoje najranije povijesti bila je sjecište važnih prometnih pravaca od unutrašnjosti prema moru, o čemu govore i otkriveni arheološki lokaliteti iz doba antike. I danas je važno prometno sjecište na mjestu gdje je ilovača stvarala žute lokve, po kojima je mjesto dobilo ime. A upravo na tom sjecištu nalazi se restoran Gacka dolina, s mnoštvom turista i prolaznika koji ovdje možda i po prvi puta nailaze na klasične ličke specij

Only half an hour above the Adriatic Sea lies Žuta Lokva. From its earliest history, it was the intersection of important traffic routes from the interior to the sea, and archaeological sites from ancient times have been discovered here. Today it is an important intersection of the place where clay ground was full of “yellow” ponds, which gave the place its name. And right on this intersection, there is a restaurant Gacka dolina, with a lot of tourists and passers-by, who may

The hotel Zvonimir is situated in the heart of Otočac, providing the citizens and their guests a great opportunity to relax and dine in the very centre of the town. For us, however, it was an opportunity to learn more about the cuisine in the Gacka Valley. The hospitable staff of the hotel’s restaurant cared enormously for us, making sure we don’t go to bed hungry. And what a dinner it was! While already trying the old-style miller’s trout, baked in the corn flour, our main c