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Hrana Gorskog kotara

Dove mangiare

Uživanje u gotovo zaboravljenim okusima

Assapora la ricca cucina del Gorski kotar e le autentiche specialità a base di frutti montani, selvaggina e di altre prelibatezze locali. I gusti sontuosi, il cibo autoctono e le bevande locali sono un'opportunità ideale per fare una pausa e ricordare sapori da tempo dimenticati.

Gorski kotar restorani

Ristoranti, Bistrò e trattorie

Con i loro menù a base di ingredienti caratteristici di questa zona, i ristoranti del Gorski kotar ti presenteranno e proporranno i piatti assolutamente da gustare. Prelibatezze quali lo strudel ai mirtilli, il gulasch di selvaggina, i funghi porcini, le cosce di rana, la carne di cinghiale giovane cotta sotto la campana, la trota... sono solo una parte della nostra offerta gastronomica.

Gorski kotar pizzerije i ostala ponuda

Pizzerie e altri ristoranti

L’offerta di pizzerie e fast food del Gorski kotar è ricca e variegata. Qui puoi assaggiare gli hamburger di selvaggina, la pizza alla cacciatora, le patate al forno del Gorski kotar...

La Gastroventure à la Gorski kotar

Sorprendi il tuo palato con le prelibatezze nelle quali si intrecciano la ricca tradizione culinaria tramandataci, gli ingredienti autoctoni del Gorski kotar, la maestria dei ristoratori del luogo e la diligenza delle aziende agricole a conduzione familiare locali. Assapora i frutti celestiali della montagna e delizia il tuo palato.
gastro gorski kotar

Mushrooms

A variety of mushrooms can be found in Gorski Kotar almost all year round, except in winter. Some of the most sought after are morels, porcini mushrooms, milk caps, parasol mushrooms, and chanterelles. They can be prepared in different ways: as a main course or as a side dish to accompany meat or pasta. Since mushrooms can be deep frozen, pickled or dried, they are available in local restaurants and houses all year round.

Meat and fish

Gorski Kotar cuisine is based on meat. The vast wooded areas are home to a variety of animals, whose meat is used to prepare excellent specialities. A typical starter is dry-cured bear, boar or deer meat served with homemade bread and typical kripavac cheese. The main course usually includes game goulash with polenta or bread or potato dumplings. Game can also be prepared in other ways, for example boar under a peka baking lid. Fruits of the forest, such as cranberries or dry prunes, are indispensable as a side dish or flavouring. Another typical speciality is dormouse, roasted or in goulash. These animals are much sought after for their meat and fat, which has medicinal properties.

Gorski Kotar's crystal clear streams, rivers and lakes are home to a variety of fish species that are also offered on local menus. Trout is particularly popular. Fish is usually fried or grilled, but can be also used to prepare a thick fish soup. Frogs' legs in breadcrumbs are another culinary treat typical of this region. They can also be stewed and served with snails and mushrooms. Gorski Kotar cuisine is unthinkable without potatoes and sauerkraut. Once a main course but today a side dish, sauerkraut is served with different meat dishes, especially homemade garlic or blood sausage. A typical Easter speciality in Gorski Kotar is stuffed boiled pig's stomach.

A good drink and a delicious dessert

Every meal should be accompanied by a good glass of wine or some other drink. People in Gorski Kotar today still brew homemade plum, apple, pear and juniper brandy according to old recipes. Liqueurs and syrups made of blueberries, strawberries, raspberries and blackberries are also very popular. Finally, leavened dough stuffed with walnuts or apples, or strudel filled with berries, apples or cheese are typical desserts that are absolutely not to be missed.

Goranski nadjev

Priprema

Kruh i meso narezati na kockice. Meso kratko popržiti na masti da pusti svoj miris. Maknuti s vatre, ohladiti i dodati narezani luk i začine. Jaja izmiješati u posebnoj zdjeli. Jaja i meso zatim dodati kruhu i izmiješati. Ostaviti da odstoji 1 sat. Crijevo namočiti da otpusti. Smjesom puniti do 3/4 crijeva (za vrijeme kuhanja crijevo se stisne, a smjesa poveća). Smjesa je dovoljna za 2 crijeva od 75 mm. Crijevo na kraju zašiti koncem. Staviti kuhati u mlaku vodu te postupno dizati temperaturu, kako se crijevo ne bi odmah skupilo. Kuhati sat i pol i povremeno crijevo probosti iglicom da ne pukne.

Gulaš od divljači

Priprema

Na malo ulja pirjati nasjeckani luk. Dodati meso nasjeckano na kockice i dinstati uz polijevanje vodom ili temeljcem. Napola kuhanom gulašu dodati ostale sastojke i kuhati dok meso ne omekša. Poslužiti s lovačkim njokima od kruha, krumpirovim njokima ili palentom.

Savijača od borovnica

Priprema

Od brašna, maslaca, soli i mlake vode (po potrebi) umijesiti tijesto i ostaviti da odstoji. Razvaljati što tanje i razvući. U međuvremenu prokuhati štapiće vanilije, pustiti da se ohladi i tom vodom poprskati tijesto. Tijesto potom pošećeriti, posipati borovnicama i cimetom. Zarolati i staviti peći u namašteni lim oko 45 minuta na 190 °C. Poslužiti toplo, posuto šećerom u prahu.

Gorski kotar logo ljeto

Il Gorski kotar

Irresistible