Grafičar mountain hut (864 m)

Strudels are the most practical and always available mountain dish. Thin layers of stretched dough filled with sweet or savoury mixtures are crispy on the outside and juicy inside. They’re most often made with seasonal fruits like apples, cherries or plums, or with fresh cheese.

Any spoonable dish thicker than soup, with lots of vegetables and legumes – sometimes grains or meat – is called varivo in Croatian. It’s warming and wholesome, with ingredients that change with the seasons.

A thick and simple stew made from beans, with some onion, carrots, smoked meat and spices, is the most common hiker’s meal. It’s available year-round and especially comforting in winter with added sausage or smoked pork and sauerkraut.

One of the typical dishes of northwestern Croatia, roast turkey – or duck, alternatively – is now a family classic. The essential side dish is mlinci, pieces of flat pasta first boiled and then baked in the meat drippings.

Breaded chicken – breast, drumstick or thigh – served with rice and peas (known as rizi-bizi) is an ideal family lunch. It pairs wonderfully with green salad, beets or a bean salad topped with pumpkin seed oil.