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Island cuisine and specialties

Gastro 97

 

The natural wealth of the Cres and Lošinj archipelago provides the basis for the rich and healthy Mediterranean cuisine.The main characteristics of this cuisine are fish and seafood specialities, dishes based on traditional island recipes, use of  local aromatic herbs, pot herbs and olive oil. Smoked ham, sheep’s cheese, salted anchovies, seafood salad are some of the cold starters that you should try. For a hot side dish you can have seafood risotto or pasta, minestra or brodetto Dalmatian style. Fresh sea fish, scampi and squid, prepared in various ways, shellfish, roast lamb under peka (earthen baking lid) are the island specialities. Typical local salad is a rugula and radicchio. Dishes are seasoned with fresh oregano, basil, sage,balm, thyme, rosemaryand laurel. Do not leave without wine and home-made brandy with aromatic herbs.

 

A FEW OF OUR ISLAND TRADITIONAL SPECIALITIES 

 

LAMB STEW 8GULASH WITH WILD ASPARAGUS - 4 PORTIONS 

Ingredients:
800 g of boneless lamb  ( loin  )
50 ml olive oil
30  g of breadcrumbs
100 g of onions
250 g of wild asparagus „heads“
Lamb foundation ( soup ), nutmeg, parsley, salt, pepper

Preparation:
Cut the lamb  in small cubes ( 3x3cm ) and put it into pot with a little bit of olive oil. Fry it on medium heat until the liquid from the meat completely evaporates. In the other pot, fry the chopped onion on olive oil than add lamb, breadcrumbs, lamb foundation and cook all for  half an hour time. Blanch asparagus „heads“; put them into the boiling water 1 minute and then  cool them in cold water. Take them out of the water, drain them and add into gulash and continue to cook for another 10 minutes,adding a little bit of  nutmeg. Spice it and serve with gnocchi ( home made potato dumplings ).

 

RABBIT WITH BLACK OLIVES - 4 PORTIONS

Ingredients:
1  kg rabbit meat
30  g chopped celery
30  g onion ( cut in a ring shape )
30  g chopped carrots
2 slices of garlic
150 black olives ( no pits )
50  g of butter
100 ml white vinegar
200 ml rose wine
         a few mint leafs
         beef soup, salt, pepper

Preparation: 
Cut the rabbit meat into eight equal pieces.
Melt the butter in the pan, add vegetables and mix it slowly while stew. Add garlic and rabbit meat. When the meat gets a nice colour pour some vinigar and let it evaporate. Then add mint leafs, wine and beef stock and cook it until the meat becomes soft and tender. Add spices and olives.
Serve the rabbit with cooked pasta, rice or grilled polenta ( corn meal ).

 

 

 

Contact

Open:

March-May from 9 till 15 /closed Sundays/
June - September from 9 till 19 every day

Address:

Puntarka nova d.o.o.
Nikole Tesle 17
HR - 51550 Mali Lošinj

Tax code:

HR90627068602

ID code:

HR-B-51-040164898

Phone:

+385 51 232 016

E-mail:

puntarka@ri.t-com.hr