Gourmet

Flavours of the Adriatic is our way of sharing with you just how wonderful, unique and traditional, the cuisine of Croatia truly is; this week, we bring you – Žrnovski Makaruni.

On Monday 28th August 2017, I escaped to Vis for the day with two girlfriends. It was a relaxed affair, beach, vino, and dinner at Roki's Konoba.

Croatia has so many wonderful flavours and cuisine to discover; continuing our series, this week we have only one word for you – sardines.

Continuing our flavour-filled look at Croatian cuisine, this week we present you with crni rižot, or 'black risotto' one of the least attractive (but oh, so tasty) dishes on the Adriatic.

In this part of our gourmet series on indigenous coastal cuisine, we're heading to Poljice for some of their renowned soparnik

TCN's Peter Ellis gives us a closer look into Porec's wine dinners.

In the second installment of our food series, we're leaving Vis and heading up north to one of Kvarner's precious – Krk island.

To add a certain flavour punch to our usual topics, we'll present the best of our traditional foods and dishes indigenous to Croatian islands. We kick off by one of the favourites – so good, even people from other regions often steal the recipe: the Vis pie.

Bračka Marenda (Brač Brunch) is a cookbook inspired by the gastronomic heritage on the island of Brač. The book was released in 2015 by author Maja Duka and photographer Mario Kučera.

After successfully completing the certification process, Opatija hotel group Milenij Hotels has been awarded the Halal certificate, confirming their implementation of halal standards in the process of preparing, serving and storing food, and preparing rooms for guests of the Islamic faith.

Latest research confirms gluten is one of the most common allergens with an estimated European population of 70 million people who are sensitive or intolerant to gluten, 190 million who avoid wheat and gluten and 11 million suffering from Celiac disease

Fritule, a staple at any Croatian Christmas table, is delicious, addicting, and the perfect holiday treat.

This autumn, the Poreč hotel Valamar Diamant introduced the certificate "Healthy Meal Standard" which targets guests with specific dietary needs, habits and preferences, and especially athletes who often choose this hotel for their preparation.

In an effort to provide their customers with an even greater choice and better products, Crodux, in collaboration with health food company Bosk, has decided to expand the range of products at their filling stations to gluten-free snacks and desserts.

Croatian Craft Brewery "Međimurski Lepi Dečki" has gone one step further this holiday season: forget the mulled wine, this winter it’s all about mulled beer.

On all Croatia Airlines flights, passengers in business class will enjoy a new menu titled “Inspired by Croatia”.

Beginning tomorrow, 25 November, an international festival of wine and culinary art will be held at one of the most beautiful locations in Zagreb, the Hotel Esplanade.

“Kult Plava Kamenica” (or "Blue Oyster Cult") is a digital medium that focuses on the phenomenon of food, wine and travel through reviews, surveys, interviews, and stories. They are a heterogeneous group of journalists, photographers, sommeliers, enologists, chefs and culinary experts who are connected by a passion for food and wine, with many years of professional experience and a desire to return to the media competent, accurate, and timely information for everything that happens in the Croatian and international cuisine. This is their first action in hosting the Croatian “Restaurant of the Year”.

For the first time, two Croatian chef’s risotto dishes’ have won over an Italian jury and have been entered into the prestigious Gallo Guide this year.

It is the beginning of 'Days of Dalmatian Smoked Ham in Zagreb', a smoked ham filled feast that will last until November 7.

The newest addition on the list of EU protected Croatian products is olive oil from Šolta, added into the registry on 21 October, 2016.

Croatian company Zvijezda, who just celebrated 100 years of existence and Jamnica, which has been around since 1828, are in the top 3 strongest brands among Croatian consumers, confirmed latest by BRANDscore and independent market research agency Ipsos, reports Poslovni Dnevnik.

Visit the Good Food Festival in Dubrovnik this year to fulfill all of your gastronomic desires. 

An exquisite addition to the already rich Zagreb gastro scene is the Champagne Gala Dinner, who this year is hosted by French Michelin star chef, Lionel Levy. The event will take place on November 3 at Zinfandel in the Esplanade Hotel.

In the current register of protected designations of origin and protected geographical indications at the EU level are prosciutto from Krk, extra virgin olive oil from Cres, mandarins from Neretva, sour cabbage / sauerkraut from Ogulin, kulen from Baranja, potatoes from Lika, prosciutto from Istria, prosciutto from Drniš, Dalmatian prosciutto, soparnik, zeljanik or uljenjak from Poljica, turkey from Zagora, and the recently added olive oil from Korčula and lamb from Pag.

A series of workshops and presentations, themed dinners, programs for children, tastings of award-winning regional wines and traditional dishes, Croatian and international cuisine, festival fair, healthy food and local products, well-known Croatian and foreign chefs and many other surprises make up the rich program that is the Dubrovnik Good Food Festival.

Remember the first ever Zagreb Burger Festival that took place just last month? We can’t help but wonder, out of all the burgers, which one was best?

Today, the decision came into force that two new Croatian food products will receive a protected designation of origin on the official EU list: olive oil from Korčula and lamb from Pag.

Tportal reports that the renowned French guide to restaurants, Gault & Millau, included the a la carte restaurant Alfred Keller in the Boutique Hotel Alhambra in Lošinj, on its list of the best restaurants for 2017. Boutique Hotel Alhambra is part of the hotel group Lošinj Hotels & Villas.