The basis of menus in Mala hiža are local meals typical of Medimurje, dishes such as “meat ‘z tiblice”, vanjkušec, trganci, but also the Wiener schnitzel. More info http://bit.ly/GoodRestaurants En savoir plus .
Try real local cuisine – baked cow cheese, cooked smoked tongue, marinated red beet with horse radish and cheese or soft veal liver. More info http://bit.ly/GoodRestaurants En savoir plus .
Around 80 per cent of food is grown by the owners of the restaurant Kod špilje themselves. They use it to create local unpretentious dishes. More info http://bit.ly/GoodRestaurants En savoir plus .
Beside the regular, modern menu, Zlatne ruke often organize theme evenings where you can try goose in seven-eight courses and dishes illustrative of all Croatia. More http://bit.ly/GoodRestaurants En savoir plus .
The excursion site Zlatna gorica is known for its abundant portions. Start with the “wood plate” the local honey grappa. More info http://bit.ly/GoodRestaurants En savoir plus .
Although they are 150 km away from the island of Pag, here you can eat lamb which is better than in many restaurants from the very island. More info: http://bit.ly/GoodRestaurants En savoir plus .
Chef Kožić, who has learned his trade in the Parigian hotel Ritz, is happiest when someone orders chicken, hen, piglet, or local štrukle. More info http://bit.ly/GoodRestaurants En savoir plus .
Bread with lard and mint in one of the unusual snacks from Sandra Nedeljko’s kitchen, whereas some of the à la carte dishes have to be orders days in advance. More info http://bit.ly/GoodRestaurants En savoir plus .
The creative cuisine is best portrayed by meals such as verrines from Zagorje, terrines with chicken, remoulade sauce with horse radish. More info http://bit.ly/GoodRestaurants En savoir plus .
Chef recommends: pork shank as the starter, followed by nettle soup, and for the main course: chicken fillet stuffed with nettle in chestnut sauce. More info http://bit.ly/GoodRestaurants En savoir plus .