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

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

Prosciutto defines the Croatian palate. There is no meeting with friends, family celebrations or business lunches that does not include prosciutto as an appetizer. In the area where ham is produced, it is a total shame if the guest does not have to cut a few slices of this delicacy that has traditionally been dried in the wind or smoked. There are numerous prosciutto fairs in Croatia, but two of them are the most famous: the International Fair of Prosciutto in Drniš and the I

Everyone already knows well about the Žlahtina of Vrbnik. This old wine variety marks the wine offer of the island of Krk. But it's not all that old sorts of Krk offer. There is Sušćan Crni or Sansigot, as well as Trojišćina. There are only a few people who tried to present these wines in a good manner. Among them is Ivica Dobrinčić from Vrbnik, owner of the winery Šipun, which impresses residents of Krk and their guests with 50 to 70 thousand litres of wine annually. Of this

Svatko već dobro zna za vrbničku žlahtinu. Ova prastara vinska sorta obilježava vinsku ponudu otoka Krka. Ali nije žlahtina sve što stare sorte Krka nude. Tu je sušćan crni ili sansigot, kao i trojišćina. Malo tko se okušao u buteljiranju i predstavljanju ovih vina. Među njima je Ivica Dobrinčić iz Vrbnika, vlasnik vinarije Šipun, koja uveseljava stanovnike Krka i njihove goste s 50 do 70 tisuća litara vina godišnje. Od toga je 40 posto graševina, no Ivica, baš kao i mnogi dr

Simple and easy-going, Danijel Deni Šabalja welcomes us with a glass of Žlahtina on the terrace of his restaurant Bracera, a beautiful classical konoba in Malinska, on the northern coast of the Krk island. His humble and welcoming smile hides a man of many talents: from a restoratuer in Malinska, where he also owns a wine bar just across the Konoba Bracera, to the family boutique hotel in nearby fishing village of Porat, and to his love for local Dubašnica tradition that fami

„You've said you will be here round noon“, a strict voice of Mrs Vesna Mrakovčić tells us while she opens the door of Magriž dairy in centre of Kornić. We feel a bit embarrassed, as this is more than a true. But we were caught up with some serious lamb business in the nearby Konoba Marea and lost track of time. In Marea we already tried the famous cheese stemming from the Mrakovčić family. This cheese is among the most popular and most praised in Croatia, winning awards world

Among the many touristic places on the island of Krk, Kornić is somewhat side-lined although it is situated just above the beautiful marina of Punat Bay, interesting also for the islet Košljun, the peaceful retreat of the Franciscan order. This is not necessarily a bad thing, though. Kornić is attractive in its peace and rural beauty, featuring small churches and chapels, centuries old olive groves, and an ethno-house presenting the life of sheep shepherds and olive growers t

When they told us that restaurant Žal is on the very shore of the Adriatic Sea we didn't think it is indeed on the shore itself. Sitting on the terrace may prove hazardous if you drink too much, as on one side waves are approaching your table. Nevertheless, it is tremendously nice to sit there and enjoy the view of the eastern coast of the Krk island. Restaurant Žal is situated in the summer resort of Klimno, overlooking the Crikvenica Riviera on the mainland. Very near is an

The old sommeliers of Vinodol and Krk called this wine žlahtno, meaning noble. A sip of straw-yellow and fresh delight is a definite reason why we stick to the old taverns of the clifftop town of Vrbnik, instead of swimming in the sea nearby. Žlahtina is, without a doubt, one of the best products from the island of Krk and blends perfectly with local meals. Its fresh aroma and light taste makes it excellent wine for summer. The locals are so proud of this wine, they even hav

We didn’t know what’s for lunch. Driving through the little settlements (like Kras) to reach the clifftop town of Vrbnik on the eastern coast of the island of Krk, was too quick to see what is going on between old stone mansions. We were in hurry. The deal was struck, if we will eat finger food, we will do it quickly, and then go straight to Šilo, a small tourist village where our journalist and driver Edi sings that night. He sings in klapa, a traditional Croatian coastal a

Nestled between other restaurants and bars is tavern Sidro, which in Croatian means anchor. Indeed, one can feel anchored in this traditional tavern, surrounded by maritime items and preserved utensils that remind guests of the famous Punat’s maritime and shipbuilding history. Old pictures on the walls bring to the past times and faces of today’s owners’ parents and grandparents disclose years of experience and wisdom in a more natural world. Scorching noon heat brought us in

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

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.

Omišalj is located in the north-western part of the island and is the first island town after crossing the Krk Bridge. The historic town centre is situated on a cliff 85 meters high and dominates this part of Kvarner. With the town of Krk, Omišalj is the oldest living town on the island with a tourist tradition more than 100 years old. Around 1000 B.C. the Illyrians lived in Omišalj, then the Romans, and in the 7th century the Croats arrived. In the 11th century Omišalj was a

In Ancient Greece, The Greek Great Mother was known as the Queen Bee, and her priestesses were called Mellisae, the Bees. The honey bee was a sacred symbol of Artemis (Roman Diana), goddess of chastity, virginity, the hunt, the moon, and the natural environment. Thus, the island of Krk is from the dawn of antiquity connected to the Greek deities. The Greeks were handling commerce with the Iapodian and Liburnian (Illyrian) tribes on the Apsyrdites and Elektrides islands (today

Sometime in 17th or 18th century a small cooking book emerged under the title “Gastronomy of the sinful friar Karlo from Dubašnica” (Gaštronomija grišnoga fra Karla z Dubašnice), written in local dialect. At the time, the European monasteries already had elaborative kitchen recipes, and many Catholic orders were competing in making more divine foods. Friar Karlo wrote a small piece, where ingredients are few, resembling always difficult life on an island. Dubašnica was once a

To live from what land gives is sometimes old-fashioned, sometimes escapist, and sometimes just as Trudeau would want it. But to see a young man who decides to live from herding although his parents never did it, is truly a remarkable experience. Karlo Hren, owner of the Homestead Stari Kal in village of Kras, near Dobrinj on island of Krk, decided in his student days to dedicate himself to the work of his ancestors. As some sort of a modern physiocrat, Karlo nurtures autocht

Just a few metres away from the sea and overlooking the Kvarner Bay, in the centre of touristic place Malinska, stands Restaurant Mulino, part of the four-star Hotel Malin. A beautiful terrace and cosy interior offer enjoyable atmosphere for fine dining. Mulino is not a restaurant you might find in other summer holiday spots. It cares for serious food and bases its offer on traditional meals with a modern twist. The Hotel Malin is among few hotels on the island that works who

In a typical small Krk village of Milohnić there is a place that may well be the best tavern on the whole island. This is quaite a bold statement, which has numerous reasons to be true. The owners point to the fact that food is homemade and cared for in vicinity of some 500 metres. Some guests admire the old stone house, which is typical representantive of the local architecture. Others say the hospitality is what conquers the people’s hearts here. To us it is all that – and