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To The Curious gasTronome kvarner from the livestock grazing on mountain, coastal and island meadows. and these are only some of the attractions, to which we must add snails, frogs, honey, and for many the highest ace of <strong>Croatian</strong> gastronomy, lamb in all its delectable variations, from Pag, Cres, Krk, Rab and other areas... This is also the area where the best scampi in the Adriatic are caught and prepared. Among the many compliments given to them is that which claims no other scampi in the world can compare to them! It is therefore logical that with such ingredients it was here in the Kvarner cluster that modern <strong>Croatian</strong> cuisine was being created in the second half of the 20th century. Today, some of the leading restaurants in our country, given a prominent place in the leading world guides, can be found here. TourisT Board of The CounTy of primorje - gorski koTar n. tesle 2, p.p. 52, 51410 opatija tel.: +385 51 272 988 fax: +385 51 272 909 E-mail: kvarner@kvarner.hr www.kvarner.hr for a detailed list of county tourist Boards, please refer to page 54. is a site of most varied opportunities. from the mountain of učka in the direction of dalmatia, it is a continuation of istria. the largest croatian islands (cres and Krk) form a part of this cluster, as do the mountain massifs in the regions of Gorski kotar. first class fish, crabs and other frutti di mare are readily available in the markets, side by side with “frutti di forest”: mushrooms, wild fruit, game, and to round if all off here one can savour some of the best cheeses in this country, made from cow, sheep and goat milk m a r u n i Growing in the foothills of Uèka, is the famous chestnut tree known as Lovranski marun, that is, the marron of Lovran, whose fruit is most commonly eaten roasted. Come their season sometime in October Lovran holds its traditional festivity, Marunada, when gastronomy is devoted to the sweet chestnut. In the streets they are eaten roasted, but in restaurants a range of dishes both sweet and savoury, including chestnut soup, are prepared. f r o G s Although frogs of excellent quality are found in several locations throughout Croatia, the inhabitants of Lokve in Gorski kotar are renowned for their particular fondness for frogs. These are best towards the end of April, during the �abarska noæ (Night of Frogs) when the finest frog is “elected” and when some very specific dishes can be savoured, particularly “frogs a la Lokve”: frog legs stewed with snails and local wild mushrooms, served with boiled potatoes or polenta. d o r m o u s E Few people outside the Kvarner area know that croatian <strong>Gastronomy</strong> 13