In my last post about Zagreb’s Dolac Market, I inundated you with information about meat production in Croatia. This time, as we continue our progression into the indoor stalls, we find ourselves…

In my recent post about restaurant Vinodol in Zagreb, I got to try veal “under the bell” – teletina ispod peke or pod pekom in Croatian. Dating from Neolithic times, the peka…

Being over a hundred kilometers from the Adriatic coast, Zagreb may not be the top Croatian destination in most tourists’ minds. Yet the capital city certainly has much to offer, not only…

When I wrote about the Dolac market in Zagreb, I mentioned that Croatia boasted an inordinate number of rabbit recipes. Judge for yourself: Aldo Ivanišević’s Dalmatinska Kuhinja counts half a dozen recipes,…

My last recipe brought you the Dalmatian stew, a delicious mix of Swiss chard and potatoes. As I mentioned, this is one of Croatia’s most popular side dishes to eat with fish,…

In the heart of Zagreb, between the Upper and Lower Towns, the Dolac Market has been a major trading place since 1930, and it remains the most visited and best known farmers…

Order a grilled fish at a restaurant in Dalmatia, and there’s one side dish that you’ll be offered almost every time: Swiss chard and potatoes. Along with the international pomfrit (French fries),…

Despite the ever-increasing influx of tourists and the growing importance of supermarkets, many towns in Dalmatia still hold daily food markets within the walls of their historic centers. Zadar’s fish and green…

It’s about time I start covering some of the traditional recipes of Croatian cuisine. After my review of Zadar’s Pet Bunara restaurant, where we had an orzo nero, I figured I would…

After our visit to the Maraska distillery, we’re staying in Zadar to explore the local dining scene via one of its finest restaurants: Pet Bunara. In the 16th century, due to the…