Farm To Table

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Farm To Table
We passed for Sunday lunch in Konoba Rustica one day in February and were surprised how it was packed, mostly with Italians and Slovenians that just adore to spend weekends in Istria. Although they are also serving pizza this is not just another bland pizzeria you find all over Croatia. It is also an authentic Istrian konoba serving traditional Istrian fare, homemade pasta like fuži, pljukanci or cheese filled ravioli. But their specialty is surely lamb or veal slowly baked for many hours under peka (the traditional baking bell made of metal) that is alone worth coming here. They also serve excellent gibanica, a cake indigenous to Međimurje region in the northwest Croatia, which is quite a clever choice as, to be honest, Istrian desserts are maybe too frugal for modern palates. In conclusion, here at Rustica you won't find highly sophisticated dishes but honest, hearty dishes for a moderate price.
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Seoski turizam Kezele

Central Croatia
Last impressions United colours of Moslavina
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Farm To Table
Kezele family is probably one of the first and most famous family farm establishments in Moslavina and their fame travels well beyond this peaceful and fertile region. The family's passion for what they do can be felt in every little detail and that's why they attract such a wide profile of guests, from wedding parties, business people and diplomats to traveling foodies and average Joes in search of a hearty Sunday family lunch. All the food is prepared from their own ingredients or produce from the surrounding farms. Kezeles take great pride in their homemade wine, liqueurs, preserves and pickles. They are best-known for their weekend offer called "Moslavina table". For 100 kn you get access to a glorious buffet of best local traditional dishes following the seasons. Some of the favourites include: thick mushroom soup, kotlovina (spicy meat and potato stew), peka (veal or turkey baked under iron bell), roast duck, grilled carp, wild game goulash, homemade strudels, walnut and poppy seed cake... and many, many more. It's a great family getaway place because apart from great food and drinks, there's also plenty to do, from animal petting and sports activities to staying in one of the rooms in an authentic Moslavina house from 1936 and happily digesting your meal.
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Gera

Dalmatia Dubrovnik
Last impressions Simple pleasures and good value
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Farm To Table
Gera is just an ordinary house in the middle of a village, surrounded with a lush garden full of homegrown vegetables. The menu is simple, as well as the preparation of dishes. Which is not a bad thing, on the contrary. Quite a nice contrast to overpriced tourist traps all over Korčula Old Town. Cold starters platter was a simple and delicious feast of local produce. I had excellent traditional 'žrnovski makaruni' pasta with baby beef sauce. Grilled meat and veggies were also very decent. House wine is quite OK and pairs with food well. Desserts are quite limited, but homemade brandies and liqueurs made up for it.
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Tri Mudraca Farmstead

Slavonia&Baranja
Last impressions Traditional Food with a Twist
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Farm To Table
Beside its cultural significance, Karanac, a place widely known as ethno village, offers plenty of food and wine treasures. When you add off-road rides, canoes and walking tours, you get a great getaway package. For visiting Tri mudraca (The Tree Wise Men) you should call in advance, because it’s not actually a restaurant, they work by appointment. The menu can depend on the daily catch (if you order fish or game), but it’s still focused on classic Baranja dishes. The owners welcomed us warmly. Richard Apel, his wife and their playful daughter gave us a short tour of their estate. Rustically decorated eating hall with old photos from all around the area plus vintage gadgets complement the atmosphere. Quads, amphicars and off-road vehicles in the backyard are used for muddy Baranja adventures. Bacon pie baked in pork fat with sesame on top was crispy on the outside, moist on the inside, with a beautiful aroma of smoked bacon. A simple cold potato salad that followed had a great twist – a Prussian carp, shortly smoked and then cooked à la confit for a few hours. A finger-licking treat! Homemade soup with grits dumplings was just what we needed after the salad. It filled our bellies with that familiar calmness. Just after we finished the soup, a long forgotten smell engulfed our table. Memories of childhood pond, fishing and hanging out with your buddies. Yes, it was deep-fried Prussian carp. Its crispness, thousands of tiny bones and eating with fingers… A blast from the past. It should have been more salty and fried for a couple of minutes longer. Yet, a simple and effective meal. The next challenge came in the form of pork loin in šlafrok (a coating made of grated potato mixed with cream) “supported” with homegrown vegetable casserole and delicious zucchini and muscat sauce. Then everything went silent. The star of the night appeared on our table – freshly caught starlet*! Tender meat with unique aromas that no other fish can give. Potatoes baked with baby carrots complemented this meal perfectly. We finished with a cherry strudel, a great end of this flavour adventure. All the way we drank Belje Graševina (again). The owners said they have planned a wine cellar, but their first attempt failed because of the indifferent winemakers. True or false, it seems to be a burning issue around Baranja. If you’re searching for a place with unpretentious but delicious food, you should call and visit Tri mudraca. They have the potential to become a great spot for everyone eager to taste traditional Baranja food with a twist.
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Čok

Istria
Last impressions Seafood from Novigrad fishermen...
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Farm To Table
While the terrace is somewhat typical of tourist destinations on the Adriatic, the interior of Čok is more like a tavern in transformation into a family owned restaurant. The loyal clientele keeps coming back for Chef Vilijam’s adherence to a modus operandi of preparing everything in house, including fresh tagliatelle, spaghetti, rigatoni and other pastas. Menu highlights include raw langoustines with skuta (fresh whey cheese), wild oysters, and traditionally prepared seafood from Novigrad fishermen’s daily catch. This is without mentioning the allure of Mama Vilma’s decadent cakes and the short wine list featuring very carefully selected vintages. Nevertheless, the place is overly expensive for what it offers. But owner Sergio Jugovac – one of Istria’s top sommeliers and an avid beekeeper – reveals the true reason for Čok’s popularity without a shred of false modesty when he says, “They come here mostly because of me and my character!” He remarks on a prominently displayed photo of himself with Giorgio Clai, the most charismatic of Istrian winemakers, “I don’t know if I’m like him, or he’s like me.”
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Agroturizam Ranjak

Dalmatia Split
Last impressions Za romantičare, ali i gastrohed...
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Farm To Table
Iskreno, nismo očekivali ništa više od klasične otočke ponude. Ponešto pod pekom, pa s ražnja, riba na žaru, i slično. No, pogled na dvorište puno tegli u kojima se na suncu „cvrljila“ buduća travarica, rakija od višnje i kisele lučice dao nam je naslutiti da ipak možemo očekivati puno više. Pregledavši ponudu predjela shvatili smo da se ovdje ne kuha "po špranci" nego su se u Ranjku uspjeli odmaknuti od već izlizane dalmatinske klasike. No, namirnice su lokalne (koliko je moguće) i sezonske, iz naftalina su izvađena neka stara obiteljska jela, a govora nema o dosadnoj konfekciji. Čak su i s desertima nadmašili mnoga razvikanija imena priobalja. Objedovanje u ovom agroturizmu jedno je od ugodnijih gastro iznenađenja otoka Brača, a ne čudi da često organiziraju vjenčanja. Stare masline, diskretna rasvjeta, pogled na more i Split u daljini, čovjeku dođe da se oženi na licu mjesta!
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Konoba & bar Lola

Dalmatia Split
Last impressions U raju na zemlji dobro se jede
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Farm To Table
Šećete li gradom Visom i zavučete se u uličice neposredno iza rive, proći ćete pored visokog zida na čijem je vrhu crveni bicikl. Iza tih zidina, ugodno i šarmantno razbacana po bujnom mediteranskom vrtu, smjestila se konoba&bar Lola. Čim nogom kročite u ovo razlistano mirisno dvorište, puno zanimljivih detalja, zašli ste u neki drugi, paralelni svijet otoka Visa. Glavna misao koja vam se vrti u glavi je “nadam se da će hrana biti na razini”, jer okruženje je dušu dalo za hedonizam na stotu. Jelovnik je naglašeno baziran na organskim, sezonskim i, kada je moguće, lokalnim namirnicama. Domaći recepti izvađeni su iz svog lokalnog konteksta, malo su načinili đir po zalogajnicama i tapas barovima Mediterana, da bi se potom vratili doma, na Vis. U Loli na tanjur donose mediteransku strast te vizualnu sočnost stila, što podsjeća na modernu španjolsku tapas i bistro kuhinju. Zaigranost kao zaštitni znak za gastronomsku raznolikost Visa može samo biti plus. U Loli dokazuju da se i uz kršenje pravila tradicionalne konobe istodobno ne mora kompromitirati njen dalmatinski identitet.
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Konoba Mate

Dalmatia Split
Last impressions Artisan konoba for true gourmands Enter the family
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Farm To Table
Had a wonderful time in Mate, although I picked the worst possible date when the whole village was packed. The atmosphere and friendliness in the air are amazing. The menu is at least three levels up from a regular "konoba". Cooking is precise, simple and fantastic. Lots of love and imagination is put into the dishes they serve, using the best local and seasonal produce. Brandies and house white wine are excellent, red wine not so, but still solid. Places like this are real gems and hard to find.
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Konoba Vela vrata

Istria
Last impressions Homemade pasta and rustic desse...
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Farm To Table
When I stepped inside this recently renovated tavern in Beram, a small village in Istrian hinterland famous for the medieval fresco “The Dance of the Dead”, the first thing that crossed my mind was: “It’s as cozy as on my couch”. The kindness of the innkeeper Sandro and freshly baked bread we found on the table only amplified that home feeling in the air. As a starter we had prosciutto and cheese, which were OK, but nothing spectacular. After their maneštra with bobići (thick bean soup with sweet corn) we wanted to lick the plate clean; probably it was prepared in the old-school way, simmering for many hours on low heat. However, the best thing you’ll try here is homemade pasta, like pljukanci or fuži, or even better ravioli stuffed with fresh cheese and spinach in fennel and pancetta sauce. Pancetta was, trust us, tastier than the prosciutto. The surrounding area is abundant in mushrooms so, in the season, of course, a sauce made with fresh boletus often accompanies these divine pastas. You can also order pasta with wild game goulash or truffle based sauce. We were too full for the main course, usually sauerkraut with cured pork sirloin or sausages and various grilled steaks with truffles. But it’s a sin to skip desserts here! They are rustic and always follow the season – baked apples in caramel sauce, for example. The wine offer is quite limited, but some good bottles from Rossi can be found.