Lugareva Kuća

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.

Barbecue is the method of preparing meat over an open flame or hot coals. Common choices include ćevapi, pljeskavice (burgers), sausages, skewers, marinated chicken, pork neck or chops. A mixed meat platter is a popular option, often accompanied by ajvar or kajmak.

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.

The most famous specialty of northwestern Croatia, Zagorje štrukli are soft pastry cushions filled with fresh cheese, egg and cream. They can be savoury or sweet, boiled or baked and served as a starter, main course or dessert.