Stara lugarnica

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.

Where there are forests, there is hunting – and the meat of wild forest animals such as deer, roe deer and wild boar is highly prized. It is most commonly prepared as a thick stew, served with gnocchi or bread dumplings.

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.

Sir i vrhnje (cottage cheese and sour cream) is one of the culinary symbols of Zagreb and its surroundings. Fresh cow’s cheese mixed with sour cream can be a delicious spread or filling for strudels and cakes. As a cold appetiser – especially with homemade bread – it’s a beloved refreshment for hikers.

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.