A leftover meal that’s almost better than the original dish, and how to best cook a fish fillet with its skin on in order to get crispy skin and tender flesh.
Category:
Balkan Food
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My first recipe featuring octopus, inspired by a dish from Dubrovnik’s Restaurant 360.
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Korčula is famous for its sweets, especially its cookies with citrus zest and nuts. Klašuni bring together all the authentic insular flavors.
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A whole fish like those so often served on the Dalmatian coast, with a tasty and colorful accompaniment.
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A cross between LD Restaurant’s red porgy sashimi and typical Dalmatian dishes: fish terrine, tuna carpaccio, and shrimp, with a cucumber yogurt sauce and fennel frond oil.
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Another excuse to buy a copper mug, my Sarajevo mule is made with grape rakija, rose syrup, rose hip syrup, and watermelon soda. Garnish with lime and mint!
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Balkan FoodBaltic FoodCentral European FoodCocktailsEastern European Food
Eastern European Mulled Wine
by FlorianMulled wine is the official beverage of Christmas markets all over Eastern Europe. Discover my recipe and its secret ingredients!
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In my recent review of Zagreb’s finer dining options, one of the dishes I tried at Vinodol was the cottage cheese ravioli with smoked mussels, Adriatic shrimp, and cherry tomato sauce (which …
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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 …
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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, …