Description:

Dalmatian coast during centuries was often controlled by foreign imperials such are: Venetian, Turkish, Austro-Hungarian, French and Italian. All of them left significant sign on our culture and gastronomy. Dalmatian cuisine is Mediterranean flavored. Northern Croatia has more in common with Central European cuisines. We will try to present bit of all. Here are some suggestions and dish introductions.
    Pršut is air-dried and bit smoked ham, made in Croatian coastal highlands. Together with homemade cheeses is typical starter.
    Juhe (Soups) are very important part of Croatian meals, especially for lunch. Lot of Croats use to say, that there is no lunch if there is no dish to be eaten with spoon.
    Sać or Peka is very authentic and interesting way to prepare meat in fireplace. Any kind of meat, preferably lamb or baby goat, together with sliced potatoes, vegetables, drop of olive oil and spices is placed in shallow pot and covered with hot iron bell. Bell is constantly heated with hot ash and coils. Meat and vegetables under "sać" are sealed in order to keep all flavors inside. Meat is soft and tender; semi- roosted semi-steamed.
       Čevapčići are Balkan grill specialty made of minced beef meat with spices. Chopped sweet or young onions and Ajvar souse are usually served with čevapčići. Ajvar is made of roosted paprika and eggplant minced with garlic, onion and assorted spices. It can be spicy or sweet one.
    Mješano meso (Croatian mixed grill) contains assorted peaces of beef, lamb, pork and weal meat; ćevapčići and sausages.
    Gulaš is meat stew came in Croatian cuisine during Austro-Hungarian dominancy over our country. Gulaš prepared Dalmatian way is much lighter and less hot &  spicy then old original from Hungary. Gulaš can be made of beef, lamb or weal meat, and even with addition of green beans or mushrooms.
    Pastašuta, Pastafažol, Njoke, Pašticada & Rizot are Italian influenced dishes. Names of dishes are actually modified Italian names (pasta, gnocchi, risotto). Those dishes taste different but ruts still could be recognized. Pašticada is a dish witch hardly can bi found Italy any more, but in Dalmatia is one of very favorite.
    Crni rizot (Black Risotto) is typical Dalmatian seafood recipe. Risotto is made with squids and their ink as a spice. Other seafood such as mussels, variety of shells and shrimps can be added.
    Salata od hobotnice (Octopus Salad) is very original recipe. Difference, from same named salad made around Mediterranean, is that octopus is not raw and chewy, like for instance in Greece, Spain or Italy.  
    Kamenice (Oysters) and Mušule (Mussels) are Dubrovnik Province special. 50 km from city is Bay of Mali Ston where are cultivated some of best oysters and mussels in a world. Oysters we prefer fresh & raw with sliced lemon. Mussels could be prepared many different ways.  
    Adriatic fishes and seafood are well known for high quality. White or stone fishes are on the high price. Dalmatian fishes are prepared many ways; grilled, boiled, fried, salted, marinated and stewed (Brodet), but usually not roosted or steamed. We traveled world wide, but nowhere had better fish soup (Riblja Juha) than here. Important! For Dalmatians; fish always with olive oil, garlic and parsley! Fish made on butter? No way!
    Bakalar inbjanko is dried codfish boiled and mixed with potatoes, garlic, parsley and olive oil. This is typical Mediterranean dish that took a stronghold in our cuisine too.  
    Slatko (Croatian sweets) are very international influenced; Austrian, Italian and even Turkish, but always with touch of authentic flavors. For instance, in Croatian pastry shops can be found in same window Strudel (Austrian), next to baklavas (Turkish) and Tiramisu (Italian).
    Kava (coffee) Croats are heavy coffee drinkers. It's bed to start day or finish lunch without coffee. Croatia is most western country with Turkish Coffee drinking habit. Turska Kava is mostly enjoyed at home. Espresso is widely popular in bars and restaurants. Croats are rarely fans of filtrated coffee, even Nescafe is more acceptable.
Good to know: Croatian eating habit is not to mix for a same meal sea food courses and meat courses. For example, if your starter is seafood, shouldn't eat, lamb for main course, or if you had smoked ham for starter, don't take fish stew for main course.
Curiosity: Dalmatian food influenced by Italian cuisine like pastas are prepared with stronger souses, because they are in everyday life usually consumed as a main course.
If you are interested for meal in komin, agree with us menu in advance. We need some time to find best products for your dishes. Domestic vine and aperitifs are included in offer, for other drinks, like beer or sodas you have to let us know. U slast! Buen appetit!