TA Snježna Kraljica

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.

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.

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.

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.