There are numerous parks such as Žumberak - Samoborsko Gorje, Medvednica, and Lonjsko Polje: places rich in forests, valleys, vineyards, and small villages.
Alongside these, local gastronomic products make this area an ideal destination for gourmets from everywhere: just think of the intense flavors of traditional dishes such as buckwheat porridge (heljdina kaša), corn cake (kukuruzna zlevka), and then wines like Pinot and Graševina or the cream cake known here as kremšnita, as well as salami and cow cheese from Podravina.
But here you can also find the best cow cheese with sour cream as well as many other typical cheeses such as prga and kvargl, and then sausages (blood sausages, garlic sausages, white sausages), hams, pork cracklings, and Kotlovina (meat and vegetables cooked outdoors in large pans) especially common in Samobor and Moslavina.
In this context, there are some restaurants that have always valued local agriculture, production, and traditions: let's see who they are…
Situated in Varaždin in northern Croatia and surrounded by vineyards through which a local “wine route” has been created, Zlatne Gorice is a restaurant with an authentic focus on food and wine.
Here, guests can enjoy a peaceful setting where it feels as though time has stood still. The natural landscapes form an integral part of the experience, as do the spacious grounds enhanced by a wine cellar and a terrace where guests can sit and enjoy the views. T
he restaurant is divided into four dining rooms which provide the backdrop to the best of local, traditional cuisine, including home-made corn bread, grilled meats, fresh home-made pasta, fried frogs’ legs, stews, veal medallions and turkey rolls. All of these dishes conjure up memories of bygone days and are prepared with the same love and attention to top-quality ingredients as they once were.
The desserts here, such as Štrukli and Strudel, tell the stories of this unique region and as such, deserve a special mention. Let’s get to know them better!
Štrukli is one of Croatia’s iconic dishes, which is included on the Republic of Croatia’s list of Intangible Cultural Heritage, and one of the oldest dishes from Krapina-Zagorje, the country’s northern region. Made from pastry, Štrukli can be served in a soup, as an appetiser, dessert, snack or even as a main dish.
Either boiled or baked in the oven, Štrukli are made from a basic dough that is filled with cheese: those that are cooked in salted water are sprinkled with fried breadcrumbs or served in a soup, while those baked in the oven are covered with cream before being cooked.
The simple dough is made from flour, salt, an egg, lukewarm water, oil and a dash of vinegar: having left the dough to rest for a while, it is then filled with a mix of cow’s cheese, salt, egg and sour cream, with the addition of sugar if you prefer your Štrukli sweet.
The dough is wrapped around the filling with the help of a cloth, and then cut into small pieces before being cooked in the chosen manner.
And how about Strudel? Produced for centuries in Croatian regions, Strudel has distant origins: some link it to Austro-Hungarian cuisine, while others believe its roots lie in the layered pastry desserts typical of Turkey. In any case, this dessert is very popular in Croatia and is usually eaten at the end of a meal or as a sweet snack: in Jaškovo, near Ozalj, it is even celebrated during a festival, ŠtrudlaFest, which hosts competitions for the best professional and amateur strudels.
Typically filled with apple, raisins, and cinnamon or cheese or cherries and breadcrumbs, Strudel is characterized by a golden and crispy crust and, before being served, is dusted with powdered sugar.
The ingredients for its preparation are simple: water, salt, flour, and a splash of vinegar; the dough thus obtained is stretched from all sides until it becomes thin and wide, ideal for filling. The next step after filling is to roll the dough and bake it in the oven. At Zlatne Gorice, the apple strudel with a berry sauce is always on the menu.
An address where you can enjoy an excellent Štrukli is the Bedem restaurant in Varaždin. Here they prepare them both as an appetizer as well as a dessert, filled with fresh cow cheese and serve them with cream. We are north of Zagreb, in the heart of Croatia, in a city rich in history and culture where the baroque architecture of the buildings and numerous monuments tell of a place that reached its peak at the end of the 18th century when it briefly served as the administrative capital of Croatia.
The old town and the fortress are the symbols of the place, and it is right here that the Bedem restaurant, which in Croatian means bastion, is located, thus recalling the history of the place and the ancient building nearby. The cuisine is rooted in local tradition but with a touch of modernity in the preparation of local and seasonal products: vegetables from nearby Vidovec, pumpkin oil, Zagorje turkey, local trout, and an excellent selection of native wines.
An hour's drive north of Zagreb, you will find the Vuglec Breg restaurant, nestled in beautiful countryside. From the top of the Zagorje hills, in a panoramic and peaceful spot, Vuglec Breg offers cuisine that celebrates local flavors and traditional dishes such as štrukli – here prepared as an appetizer – Zagorska soup made with mushrooms and bacon, ricotta strudel, veal roast with potatoes and much more.
Among the desserts, the strudel is a must, while the artisanal ice creams are a constant favorite of the clientele. The specialties are prepared according to the ancient recipes of grandmothers, while the more innovative dishes predominantly highlight fresh ingredients from family farms in the area.
Since 2003, Vuglec Breg has also been producing wines and sparkling wines from grapes that mature on the southern slopes of the four-hectare estate where the restaurant is located.
Hero image: IStock - Strudel
