Croatia is an interesting country to visit. Its landscape is dotted with ancient structures, historic monuments, dramatic cliffs, and pristine beaches. Dubrovnik, Croatia can easily come to mind and it can be a great base for exploring the rest of the Dalmatian coast. And the beauty of Croatia transcends to its unique dishes, as featured on No Reservations – Anthony Bourdain Croatia.
When Anthony Bourdain visited the the Croatian Coast on his show No Reservations Season 8 Episode 3 (originally aired April 23, 2012), he and his crew picked many restaurants. Here are all the addresses and the dishes showcased, all in a convenient list. It’s a great idea to add these food destinations into your list of things to do in Split and the rest of Croatia.
DISH – Dagnje na Buzaru
WHAT IS IT?
Dagnje na Buzaru is a dish of cleaned Croatian mussels sautéed
in olive oil, garlic, white wine and chopped parsley.
Anthony Bourdain referred to Motovun, a Central Istrian
village in Croatia, as “Truffle Town”. Here, truffles are incorporated into
traditional Croatian dishes, like fish with white truffles, fritaja (sausage
and cheese omelet) with white truffles, and Istrian fuzi (fuzi pasta, olive
oil, butter, ham and white truffles).
Mondo is a popular restaurant in Istria that serves a full
DISH – “Trash Fish”
WHAT IS IT?
“Trash fish” is a colloquial term that refers to the fish that Croatian commercial fishermen discard. Either the fish themselves aren’t commonly used in fish dishes or certain parts of usually edible fish are no longer wanted after being cut or cleaned. Nonetheless, trash fish can definitely be cooked and eaten, like in the case of bonito rouleau, monkfish tripe, and shark liver pate.
Aside from serving creative dishes made of trash fish, Batelina
also includes more regular dishes in its menu, like lightly-dressed lobster
DISH – Traditional Croatian Cuisine
WHAT IS IT?
Croatian cuisine has several regional influences, with elements of Slavic, Hungarian, Turkish, Greek, Roman, and Mediterranean culinary traditions. Examples of popular traditional Croatian dishes include octopus peka (octopus stewed in a clay pot with tomatoes, garlic, potatoes and white wine), lamb tripice (lamb tripe simmered with shallots, pancetta and carrots, and sprinkled with local cheese and parley), and dried octopus fritaja (omelet, usually of potatoes, beans, wild asparagus, boiled eggs and arugula).
Hotel Boskinac is known for its restaurant that serves
traditional Croatian meals. Dishes are made of local ingredients and Boskinac
serves a selection of Pag cheeses with fig marmalade, grape marmalade, honey and
Croatian olive oil.
ANTHONY BOURDAIN CROATIA DISH – Croatian Wine
WHAT IS IT?
Croatians are fond of drinking wine while having their
meals. Croatia produces a lot of white wine, generally in the interior parts of
the country. Red wine is widely produced along the Croatian coast.
Srdele na zaru or grilled sardines is an example of
traditional Croatian seafood dish. Fresh sardines are cleaned and marinated in
lemon, capers, and Croatian olive oil before being grilled. It is often served
with ham, local cheese, anchovies, capers and red mullet.
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