The basis of menus in Mala hiža are local meals typical of Medimurje, dishes such as “meat ‘z tiblice”, vanjkušec, trganci, but also the Wiener schnitzel. More info http://bit.ly/GoodRestaurants Read more.
Try real local cuisine – baked cow cheese, cooked smoked tongue, marinated red beet with horse radish and cheese or soft veal liver. More info http://bit.ly/GoodRestaurants Read more.
Around 80 per cent of food is grown by the owners of the restaurant Kod špilje themselves. They use it to create local unpretentious dishes. More info http://bit.ly/GoodRestaurants Read more.
Beside the regular, modern menu, Zlatne ruke often organize theme evenings where you can try goose in seven-eight courses and dishes illustrative of all Croatia. More http://bit.ly/GoodRestaurants Read more.
The excursion site Zlatna gorica is known for its abundant portions. Start with the “wood plate” the local honey grappa. More info http://bit.ly/GoodRestaurants Read more.
Although they are 150 km away from the island of Pag, here you can eat lamb which is better than in many restaurants from the very island. More info: http://bit.ly/GoodRestaurants Read more.
Chef Kožić, who has learned his trade in the Parigian hotel Ritz, is happiest when someone orders chicken, hen, piglet, or local štrukle. More info http://bit.ly/GoodRestaurants Read more.
Bread with lard and mint in one of the unusual snacks from Sandra Nedeljko’s kitchen, whereas some of the à la carte dishes have to be orders days in advance. More info http://bit.ly/GoodRestaurants Read more.
The creative cuisine is best portrayed by meals such as verrines from Zagorje, terrines with chicken, remoulade sauce with horse radish. More info http://bit.ly/GoodRestaurants Read more.
Chef recommends: pork shank as the starter, followed by nettle soup, and for the main course: chicken fillet stuffed with nettle in chestnut sauce. More info http://bit.ly/GoodRestaurants Read more.
