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e.g. restaurant, winery, štrukli, Malvazija...
e.g. Zagreb, Dalmatia, Istria

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Follow the Steps of Anthony Bourdain in Croatia

It took Anthony Bourdain, the famous chef and world traveler, quite a while to discover Croatia and its bounties, he admitted. But then it blew his mind and palate! When you see it all in the Croatian episode of his TV show "No Reservations"

Staff's voice

Velikanović i Kosovec: Kontinentalna naklapanja

Čašne sestre neformalna su skupina iskrenih vinskih kušačica koje svoja nepca stavljaju u službu čitatelja neopterećenog stručnim terminima. Kušanja se odvijaju u ležernoj, ali posvećenoj atmosferi, u želji da se vino dočara kao prijatelj, pratitelj u svakodnevnom životu.

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Food & Wine Venues

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Olive Oil
Did you know it’s possible to make a very special vinegar from fragrant elderflower berries containing plenty of polyphenols, vitamins A, B1, B2 and J, valeric, tannic and malic acid? The story of elderberry vinegar begins in the 11th century in the heart of Istria, where it was discovered by Benedictine monks in the monastery of St. Peter in the Woods. In 1993 renowned Istrian herbalist Franko Zgrablić brought the elderflower vinegar recipe to life after it had been forgotten for many centuries. It’s a gourmet delicacy with an exceptionally balanced aroma of fresh berries and Mediterranean herbs. You can’t believe a vinegar can be so gentle! Today this indigenous Istrian product is produced under the name “Sanbuco” in cooperation between Franko and MIH. We shouldn’t forget their excellent extra virgin olive oils San Gurmano, delicate or intense version, which are starting to conquer the palates in the UK, Belgian and US markets.
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Dešković

Istria
Last impressions The home of Motovunski Teran
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Wineries
Even thirty years ago when serious winemaking in Istria was just at the beginning, everybody knew that the best terroir for Teran is on the hills near Motovun. More precisely, on the steep slopes near the village Završje, where you can enjoy a stunning view of Mirna river valley, famous truffle forest and Motovun. Here the soil is white, a mixture of clay and limestone, and gives a very fruity Teran with moderate acidity and gorgeous minerality. Arguably the best one comes from Dešković winery and agritourism, settled in a small village Kostanjica near Grožnjan. Their Teran is not filtered and it is full of elegant details that keep your brain captivated, but at the same time it is not ashamed of showing its rough rustic origins. Excellent price-quality ratio.
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Bire

Dalmatia Dubrovnik
Last impressions Reneissance of Grk on Korčula
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Wineries
Frano Milina Bire has a beautiful family farm on a peaceful, isolated location near Lumbarda on the island of Korčula. He started with organized tours and dinners for tourists, offering them a taste of local produce like goat cheese, dry-cured ham, organic vegetables, sugared almonds, olive oil, brandies and wine. Then he realized that in the long run it is much better to turn to production and not just rely on tourism, so he focused on producing excellent white wine from the indigenous Korčula grape Grk, as well as a very good red Plavac mali. Bire is one of the few enthusiasts who has recently put a lot of energy and passion into transforming the ancient Grk into a modern wine of high quality. With big plans to revitalize old vineyards high on the southern slopes above Lumbarda, recognized and funded by the UN, the future of Grk seems quite bright. And Frano is very proud of it.
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Mali bar

Zagreb&Surroundings
Last impressions Downtown Bistro with Uptown Flair
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Fast Good
Celebrity TV chef Ana Ugarković finally opened her place, far from spotlights and glamour. It's a small, modest and secluded downtown bistro with the philosophy to have a list of no more than 20 simple but creative items using first class fresh ingredients. This justifies somewhat higher prices for perfectly prepared but rather downsized dishes. However, house wine is great value for money. The service is friendly and Mali bar provided a pleasant shelter on several cold Zagreb evenings. We were very pleased with red lentil and ginger soup, smoked tuna with watercress and saffron sauce and the sweet finale - black tea and prune creme brulee, but it all left us only yearning for more.
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Gera

Dalmatia Dubrovnik
Postrana
Žrnovo Korčula island
+385 20 721280
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Farm To Table
Gera is just an ordinary house in the middle of a village, surrounded with a lush garden full of homegrown vegetables. The menu is simple, as well as the preparation of dishes. Which is not a bad thing, on the contrary. Quite a nice contrast to overpriced tourist traps all over Korčula Old Town. Cold starters platter was a simple and delicious feast of local produce. I had excellent traditional 'žrnovski makaruni' pasta with baby beef sauce. Grilled meat and veggies were also very decent. House wine is quite OK and pairs with food well. Desserts are quite limited, but homemade brandies and liqueurs made up for it.
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Kunjas

Dalmatia Dubrovnik
Smokvica 52
Smokvica Korčula island
+385 99 703 2819
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Wineries
Ljubo Kunjašić is a young and talented winemaker who stands behind the recent success of Kunjas family winery. Vineyards on Korčula's iconic and ancient wine making position around Smokvica and Čara certainly have all the preconditions for excellent grapes. Luckily, Ljubo also knows how to turn these grapes into enjoyable, modern wines full of local flavour. Kunjas is best known for their lush and full-bodied Pošip white. A more simple and lighter version of Pošip is called Vilin dol and it's a great value for money, easy to drink summer wine. However, my favourite is a lush red blend called Pagadebit, made mostly with Plavac mali grapes. It's a real rustic, but very harmonious southern wine. Their first vintage of a rose wine is also very good, great potential. I'm certain that Ljubo's enthusiasm and experimenting will bring more great things in future.
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Fast Good
In 2014 former partners split and now only Maja runs the business and cooks, under the new name - Aterina. I have visited them twice this summer and I can gladly say that the concept and high standards remain the same. Everything we tried was fresh and delicious - octopus in red wine with fantastic makaruni pasta, marinated and grilled Atlantic bonito, breaded sardines... Their tomato soup tastes like you have just squeezed out tomato's pure essence and cooked it, and the desserts are heavenly. Their classic is the now already famous basil cake - imagine a light and juicy version of cheese cake with an extra refreshing kick of basil. This year's new entry is the amazing amaretto cake. Service was smooth and friendly, prices a bit high, but worth it. The location is also a big plus - you're tucked away from masses of tourists and all the noise, while still being inside Korčula Old Town, overlooking the sea.
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La Grisa

Istria
Last impressions Dynamic Duo for Perfect Food&Wi...
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Restaurants
On a quiet summer evening, while we were enchanted by the mysterious medieval atmosphere of Bale town walls, the sounds of cutlery attracted our attention and made us turn in a narrow passage. There we have found a small yard, surrounded by cleverly renovated stone houses, turned into an intimately lit terrace of a restaurant. Last spring this complex of historic buildings was turned into a boutique hotel and restaurant La Grisa. And what is the food like? La Grisa is a textbook example of how chef and sommelier can work together and build the concept of a restaurant that, due to its affordable prices, high-quality service and food, remains open even out of the summer season. Chef Nikola Vuković made traditional konoba dishes much lighter by stripping them down to one clearly defined flavor (usually a delicate and refined one) that he puts in the foreground. That way he has significantly made life easier for the sommelier Karin Rupena, so that she can have more wines to play with. Trust us, Nikola and Karina are dynamic duo for food & wine pairings that will enchant you!

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