Regional

A regional variation of cod fish stew, often featuring a richer tomato base, sometimes with the addition of other seafood or a splash of brandy, reflecting the coastal culinary traditions.

Dried salted cod · Onions · Garlic · Olive oil

A regional twist on the classic Croatian shrimp red sauce, inspired by Dalmatian flavors. This version incorporates a touch of spice with red pepper flakes and a richer tomato base, often served with gnocchi or crusty bread.

Shrimp · Olive oil · Onion · Garlic

A regional Istrian twist on grilled squid, featuring a marinade infused with local Malvazija white wine, garlic, and rosemary for a distinct aromatic profile.

Squid (cleaned) · Istrian Malvazija white wine · Olive oil · Garlic

A regional variation of grilled sea bream, featuring the robust flavors of the Mediterranean. This version incorporates Kalamata olives and a mix of fresh herbs, adding a briny and aromatic depth to the classic grilled fish.

Whole Sea Bream · Olive Oil · Kalamata Olives · Fresh Thyme

A regional variation from Istria, this Bakalar s Krumpirom incorporates the briny depth of anchovies and a generous amount of fresh herbs, offering a more complex and aromatic profile.

Salt cod (bacalhau) · Potatoes · Onions · Garlic

A regional variation incorporating smoked pork (like pancetta or smoked bacon) into the goulash for an added depth of smoky flavor, served with a slightly firmer polenta.

Beef chuck · Smoked pork belly (pancetta) · Onions · Garlic

A flavorful variation of shrimp risotto inspired by the Adriatic coast, incorporating sun-dried tomatoes for a sweet and tangy depth, and a hint of fennel for aromatic complexity.

Arborio rice · Shrimp · Onion · Garlic

A regional variation often found in German and Austrian cuisine, this preparation pairs the rich pork knuckle with the tangy flavor of sauerkraut and the sweetness of apples, creating a balanced and comforting meal.

Pork knuckle · Sauerkraut · Apples · Onion

A regional twist on the classic, this version incorporates earthy mushrooms and a splash of dry white wine, inspired by the flavors of Istria, adding depth and a slightly different character to the traditional sauce.

Beef steaks (e.g., rump or chuck) · Onions · Garlic · Mushrooms (e.g., champignons), sliced

A regional variation from Dalmatia, incorporating smoky flavors from smoked bacon and a touch of paprika. The bacon fat renders into the pork and potatoes, adding a rich, savory depth.

Pork shoulder · Potatoes · Smoked bacon, diced · Garlic

A regional variation from Dalmatia, incorporating Mediterranean flavors like olive oil, white wine, and rosemary, often cooked 'ispod peke' (under a bell lid) for a unique smoky flavor.

Veal shoulder, bone-in · Potatoes · Onions · Garlic

A regional variation of veal peka, incorporating the earthy flavors of Istrian olive oil and wild mushrooms, often with added herbs like sage.

Veal shank · Mixed wild mushrooms · Parsnips · Celery root