Mala Hunjka Lodge (875 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.

A specialty from Zagorje, the region on the other side of Medvednica, this is a thick soup made from forest mushrooms, carrots, potatoes, bacon, onions, spices and cream. It’s so hearty it can serve as a main dish.

Gibanica is a traditional dish made with phyllo dough and layered fillings. It can be savoury or sweet. The Sljeme version is a rich dessert, with multiple layers of fillings – apples with cinnamon, fresh cheese and ground hazelnuts cooked in caramelised milk.

Frkanci are juicy rich meat rolls in the Sljeme style. Boneless pork is stuffed with cheese, wrapped in pancetta and grilled. They're often served with green beans, potatoes or salad.

A simple, traditional method of preparing meat under an iron bell covered with embers makes the dish both juicy and perfectly roasted. The most common choices are veal or lamb, along with potatoes, herbs and seasonal vegetables as desired.

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.