<\/p>\n
Kniha, rozdelen\u00e1 do \u0161iestich kapitol pod\u013ea regi\u00f3nov, v ka\u017edej \u010dasti predstavuje nieko\u013eko najlep\u0161\u00edch re\u0161taur\u00e1ci\u00ed a pri niektor\u00fdch s\u00fa uveden\u00e9 aj ich \u0161peciality s receptom. Inform\u00e1cie s\u00fa doplnen\u00e9 o sorty v\u00edn, typick\u00fdch pre dan\u00fa oblas\u0165.<\/p>\n <\/p>\n Istria a Kvarner<\/strong><\/p>\n Istria je najv\u00e4\u010d\u0161\u00ed polostrov v Jadranskom mori medzi Terstsk\u00fdm a Kvarnersk\u00fdm z\u00e1livom. Dobre sa tu dar\u00ed vinnej r\u00e9ve, no hojne sa tu vyskytuj\u00fa aj olivovn\u00edkov\u00e9 plant\u00e1\u017ee. K najzn\u00e1mej\u0161\u00edm mest\u00e1m patria Pula, Pore\u010d a Rovinj. V Kvarnerskom z\u00e1live le\u017eia najv\u00e4\u010d\u0161ie ostrovy: Krk, Cres, Lo\u0161inj, Rab a Pag a v severnej \u010dasti sa nach\u00e1dza ve\u013ek\u00fd n\u00e1morn\u00fd pr\u00edstav Rijeka, jedno z najd\u00f4le\u017eitej\u0161\u00edch miest krajiny. V\u00fdletn\u00edci na brehoch Jadransk\u00e9ho mora len s\u0165a\u017eka m\u00f4\u017eu odola\u0165 bohatej ponuke pokrmov z \u010derstv\u00fdch r\u00fdb a morsk\u00fdch plodov \u010di vych\u00fdren\u00fdm mu\u0161liam, slan\u00fdm sardink\u00e1m alebo n\u00e1tierke z tresky. V miestnej kuchyni n\u00e1jdete aj istrijsk\u00e9 prosciutto, syr s h\u013euzovkami, istrijsk\u00e9 pesto so slaninou a cesnakom, slim\u00e1ky. K typick\u00fdm tepl\u00fdm jedl\u00e1m patria r\u00f4zne rizot\u00e1 a cestoviny s morsk\u00fdmi plodmi, jota – tradi\u010dn\u00e9 jedlo so suchou fazu\u013eou a kyslou kapustou. Vyh\u013ead\u00e1van\u00e1 jah\u0148acinka pe\u010den\u00e1 pod \u017eelezn\u00fdm zvonom (peka) sa pripravuje z m\u00e4sa zvierat, pas\u00facich sa v perfektn\u00fdch ekologick\u00fdch podmienkach. Pokrmy z r\u00fdb sprev\u00e1dza v\u017edy lok\u00e1lny olivov\u00fd olej, pr\u00edpadne olej z hroznov\u00fdch semia\u010dok. V dezertoch sa \u010dasto pou\u017e\u00edvaj\u00fa figy. Na ostrove Krk sa ka\u017ed\u00fd rok v m\u00e1ji kon\u00e1 food festival, po\u010das ktor\u00e9ho sa pod\u00e1vaj\u00fa tradi\u010dn\u00e9 sez\u00f3nne jedl\u00e1 v takmer dvadsiatich re\u0161taur\u00e1ci\u00e1ch ostrova.<\/p>\n \u00a0<\/em><\/strong><\/p>\n Morsk\u00fd vlk v papierovom vrecku<\/strong><\/p>\n File brancina u\u00a0\u0161kartocu<\/strong>, re\u0161taur\u00e1cia Marina, Punat<\/strong><\/p>\n Potrebujeme:<\/strong> 700 g morsk\u00e9ho vlka alebo in\u00fa bielu rybu, 100 g koktailov\u00fdch paradajok, 200 g cukety, 200 g mrkvy, 500 – 600 g nov\u00fdch zemiakov, 4 – 5 \u010diernych ol\u00edv, so\u013e, korenie, cesnak, olivov\u00fd olej, rozmar\u00edn, bobkov\u00fd list, petr\u017elenov\u00fa v\u0148a\u0165.<\/p>\n Pr\u00edprava:<\/strong> Rybu vypitveme a naporciujeme. Paradajky rozpol\u00edme, mrkvu, cuketu a zemiaky nakr\u00e1jame na mal\u00e9 kocky. Rybu a zeleninu ochut\u00edme olivov\u00fdm olejom, cesnakom, rozmar\u00ednom a bobkov\u00fdm listom, prid\u00e1me so\u013e, korenie a nakr\u00e1jan\u00e9 olivy. Zeleninu pouklad\u00e1me na papier na pe\u010denie, prid\u00e1me rybu a polejeme ly\u017ei\u010dkou olivov\u00e9ho oleja. Posypeme petr\u017elenovou v\u0148a\u0165ou. Vytvor\u00edme bal\u00ed\u010dek a zvia\u017eeme ho kuchynskou ni\u0165ou. Pe\u010dieme pri 180 \u00b0C asi 35 min\u00fat. Rybu pod\u00e1vame v papieri, aby sa nevytratila jemn\u00e1 ar\u00f3ma byliniek a pokrm zostal tepl\u00fd.<\/p>\n \u00a0<\/em><\/strong><\/p>\n \u010cokoladna torta od svje\u017eih smokava<\/strong>, re\u0161taur\u00e1cia Artatore, Mali Lo\u0161inj<\/strong><\/p>\n Potrebujeme na cesto<\/strong>:<\/strong> 3 vajcia, 200 g cukru, 200 g m\u00faky, 1 dl oleja, 1 dl mlieka, 80 g kakaa, 1 pr\u00e1\u0161ok do pe\u010diva, Sambuca (an\u00edzov\u00fd) lik\u00e9r. Na plnku:<\/strong> 1 kg \u010derstv\u00fdch f\u00edg, 300 g cukru. Na polevu: <\/strong>1 dl \u0161\u013eaha\u010dky, 150 g \u010dokol\u00e1dy.<\/p>\n Pr\u00edprava:<\/strong> V\u0161etky pr\u00edsady na cesto zmie\u0161ame a vylejeme do okr\u00fahlej formy s priemerom 30 cm. Pe\u010dieme v predhriatej r\u00fare pri 180 \u00b0C asi 30 min\u00fat. Cesto nech\u00e1me vychladn\u00fa\u0165, potom ho v polovici prere\u017eeme a polejeme lik\u00e9rom. Figy nakr\u00e1jame na mal\u00e9 k\u00fasky a povar\u00edme s cukrom 20 min\u00fat. Ke\u010f zmes vychladne, napln\u00edme kol\u00e1\u010d. \u010cokol\u00e1du roztop\u00edme so \u0161\u013eaha\u010dkou a polejeme povrch a obvod torty. Pred pod\u00e1van\u00edm ulo\u017e\u00edme do chladni\u010dky.<\/p>\n <\/p>\n Dalm\u00e1cia<\/strong><\/p>\n Dalm\u00e1cia, pobre\u017en\u00e9 \u00fazemie Jadranu, je jednou z najlep\u0161\u00edch a najvyh\u013ead\u00e1vanej\u0161\u00edch destin\u00e1ci\u00ed pre letn\u00fa dovolenku pri mori. Mest\u00e1 ako Zadar, \u0160ibenik, Split, Dubrovn\u00edk, Makarska, Kotor \u010di Metkovi\u010d ve\u013emi dobre poznaj\u00fa aj slovensk\u00ed dovolenk\u00e1ri. Mnoh\u00e9 tunaj\u0161ie re\u0161taur\u00e1cie rady experimentuj\u00fa a pon\u00fakaj\u00fa n\u00e1padit\u00e9 gastronomick\u00e9 novinky. Samozrejme, naj\u010dastej\u0161ie sa na jed\u00e1lnom l\u00edstku objavuj\u00fa ryby (aj ako rybia polievka), kraby, sardinky, mu\u0161le a in\u00e9 morsk\u00e9 plody. Odpor\u00fa\u010da sa tie\u017e ochutna\u0165 dalmat\u00ednske prosciutto, syr z ostrova Pag a nakladan\u00e9 olivy, pri\u010dom ka\u017ed\u00e9 mesto m\u00e1 na ne vlastn\u00fa \u0161peci\u00e1lnu recept\u00faru. Dalm\u00e1cia je ve\u013emi py\u0161n\u00e1 na svoj olivov\u00fd olej – Zlatno ulje. K najzn\u00e1mej\u0161\u00edm dezertom patr\u00ed cr\u00e9me caramel s n\u00e1zvom Dubrovn\u00edcka ro\u017eata a Starigradsk\u00e9 \u010fumbierov\u00e9 pe\u010divo. Ve\u013emi zn\u00e1me s\u00fa v\u00edna z polostrova Pelje\u0161ac a ostrova Hvar.<\/p>\n \u00a0<\/strong><\/p>\n Janje\u0107i kotleti s restanim krumpirom i mahunama, re\u0161taur\u00e1cia Borovnik, Tisno<\/strong><\/p>\n Potrebujeme:<\/strong> 250 g jah\u0148acie kotlety, 2 str\u00fa\u010diky cesnaku, 150 g zemiakov, 100 g zelenej fazu\u013eky, korenie, so\u013e, olivov\u00fd olej.<\/p>\n Pr\u00edprava:<\/strong> Zemiaky o\u0161\u00fapeme, pokr\u00e1jame na men\u0161ie k\u00fasky a ope\u010dieme na hor\u00facej panvici. Podobne ope\u010dieme aj pokr\u00e1jan\u00fa fazu\u013eku a podus\u00edme do m\u00e4kka. Na druhej hor\u00facej panvici ope\u010dieme kotlety, pred dokon\u010den\u00edm prid\u00e1me pokr\u00e1jan\u00fd cesnak. Dochut\u00edme so\u013eou a koren\u00edm a pred pod\u00e1van\u00edm pokvapk\u00e1me olivov\u00fdm olejom.<\/p>\n \u00a0<\/strong><\/p>\n Quiche s kozjim sirom i su\u0161enim raj\u010dicama<\/strong>, re\u0161taur\u00e1cia Pantarul, Dubrovn\u00edk<\/strong><\/p>\n Potrebujeme:<\/strong> 250 g l\u00edstkov\u00e9ho cesta, 250 g su\u0161en\u00fdch paradajok nalo\u017een\u00fdch v oleji, 150 g su\u0161en\u00fdch f\u00edg, 5 vajec, 5 dl smotany na varenie, 200 g \u010derstv\u00e9ho kozieho syra, 4 ly\u017eice mlet\u00e9ho parmez\u00e1nu, 4 ly\u017eice posekanej pa\u017e\u00edtky, so\u013e, \u010dierne korenie.<\/p>\n Pr\u00edprava:<\/strong> Cestom vylo\u017e\u00edme okr\u00fahlu formu s priemerom 26 cm, cesto popich\u00e1me vidli\u010dkou. V r\u00fare predhriatej na 180 \u00b0C pe\u010dieme 10 min\u00fat. Miesta, ktor\u00e9 sa naf\u00faknu, zarovn\u00e1me ly\u017eicou, nevad\u00ed, ak sa cesto rozdrob\u00ed. Nech\u00e1me odpo\u010din\u00fa\u0165. Paradajky a figy nare\u017eeme na mal\u00e9 k\u00fasky. V mise vy\u0161\u013eah\u00e1me vajcia, prid\u00e1me smotanu, koz\u00ed syr, parmez\u00e1n a pa\u017e\u00edtku. Potom vmie\u0161ame paradajky a figy. Dobre osol\u00edme a okoren\u00edme a vylejeme na cesto. Pe\u010dieme \u010fal\u0161\u00edch 40 – 50 min\u00fat, k\u00fdm stuhne plnka a cesto je upe\u010den\u00e9 do zlatista.<\/p>\n <\/p>\n Gorski Kotar & spol.<\/strong><\/p>\n Gorski Kotar je horsk\u00fd mas\u00edv, s\u00fa\u010das\u0165 Din\u00e1rskych h\u00f4r, ve\u013emi popul\u00e1rny a hojne nav\u0161tevovan\u00fd. V centr\u00e1lnej \u010dasti sa nach\u00e1dza n\u00e1rodn\u00fd park Risnjak. Hoci le\u017e\u00ed bl\u00edzko pri mori, v zime tu pad\u00e1 sneh a sem prich\u00e1dzaj\u00fa aj milovn\u00edci zimn\u00fdch \u0161portov. Lika je tie\u017e horsk\u00fd regi\u00f3n, zn\u00e1my najm\u00e4 kv\u00f4li n\u00e1rodn\u00e9mu parku Plitvick\u00e9 jazer\u00e1. V Karloveci s\u00eddli cel\u00fd rad kult\u00farnych in\u0161tit\u00faci\u00ed, ktor\u00e9 mali ve\u013ek\u00fd vplyv na rozvoj modernej chorv\u00e1tskej spolo\u010dnosti, napr\u00edklad najstar\u0161ia chorv\u00e1tska hudobn\u00e1 \u0161kola, prv\u00e1 \u010dit\u00e1re\u0148 v\u00fdlu\u010dne v chorv\u00e1tskom jazyku a \u010fal\u0161ie. Moslavina je kraj juhov\u00fdchodne od Z\u00e1hrebu s vidieckym a po\u013enohospod\u00e1rskym charakterom, \u013eudovou architekt\u00farou a folkl\u00f3rom. V\u010faka pr\u00edrodn\u00fdm podmienkam regi\u00f3nu sa v lok\u00e1lnej kuchyni pou\u017e\u00edva ve\u013ea lesn\u00fdch plodov a \u00falovkov z\u00a0tamoj\u0161\u00edch lesov i horsk\u00fdch riek. P\u00f4sob\u00ed tam vy\u0161e tis\u00edc hub\u00e1rov, ktor\u00ed nosia nazbieran\u00e9 hr\u00edby do zberne vo Vendriji, odkia\u013e sa distribuuj\u00fa do r\u00f4znych re\u0161taur\u00e1ci\u00ed. V Karloveci desa\u0165 podnikov pon\u00faka jedl\u00e1 pripraven\u00e9 s pivom a lesn\u00fdmi hr\u00edbmi po cel\u00fd rok. K dom\u00e1cim delikates\u00e1m patr\u00ed \u00faden\u00e1 slanina alebo \u0161unka z diviny. V Moslavine treba ochutna\u0165 aj bielu polentu s pe\u010den\u00fdm kr\u00e9mom alebo typick\u00e9 pokrmy z kukuri\u010dnej m\u00faky – zlevanka a balzama\u010da. Najzn\u00e1mej\u0161\u00edm autocht\u00f3nnym v\u00ednom je \u0160krlet.<\/p>\n \u00a0<\/strong><\/p>\n Potrebujeme:<\/strong> Na jedno cesto:<\/strong> 500 g m\u00faky, 4 \u017e\u013atky, 3 dl bieleho v\u00edna. Na druh\u00e9 cesto:<\/strong> 500 g brav\u010dovej masti, 500 g m\u00faky. \u010eal\u0161ie pr\u00edsady:<\/strong> Slivkov\u00fd d\u017eem, pr\u00e1\u0161kov\u00fd cukor.<\/p>\n Pr\u00edprava:<\/strong> Z uveden\u00fdch pr\u00edsad vypracujeme obe cest\u00e1. Prv\u00e9 cesto vyva\u013ek\u00e1me na pom\u00fa\u010denej doske a potom na\u0148 rozotrieme druh\u00e9 cesto. Cesto prelo\u017e\u00edme z jednej strany, z druhej strany a na polovicu. Vyva\u013ek\u00e1me a op\u00e4\u0165 prelo\u017e\u00edme. Opakujeme celkovo trikr\u00e1t, zaka\u017ed\u00fdm nech\u00e1me cesto na 30 min\u00fat odpo\u010din\u00fa\u0165. Napokon cesto op\u00e4\u0165 vyva\u013ek\u00e1me na hr\u00fabku 0,5 cm, nakr\u00e1jame men\u0161ie \u0161tvorce, napln\u00edme d\u017eemom a pe\u010dieme pri 200 \u00b0C do zlatista 15 – 20 min\u00fat. E\u0161te tepl\u00e9 pe\u010divo ova\u013ek\u00e1me v pr\u00e1\u0161kovom cukre.<\/p>\n <\/p>\n Z\u00e1hreb a okolie<\/strong><\/p>\n Hlavn\u00e9 mesto Chorv\u00e1tska le\u017e\u00ed na rieke S\u00e1va. Je to d\u00f4le\u017eit\u00e9 centrum cestovn\u00e9ho ruchu nielen pre t\u00fdch, ktor\u00ed cestuj\u00fa z r\u00f4znych kraj\u00edn Eur\u00f3py k Jadranu, ale zauj\u00edmav\u00e1 destin\u00e1cia aj ako mesto. Nach\u00e1dza sa tu ve\u013ea pamiatok a konaj\u00fa sa tu r\u00f4zne podujatia, ve\u013emi zn\u00e1me s\u00fa napr\u00edklad tunaj\u0161ie viano\u010dn\u00e9 trhy. Ak sa op\u00fdtate obyvate\u013eov Z\u00e1hrebu, \u010do pri n\u00e1v\u0161teve ich mesta ur\u010dite treba oko\u0161tova\u0165, v\u00e4\u010d\u0161ina sa zhodne na t\u00fdchto piatich dobrot\u00e1ch: sir i vrhnje – \u010derstv\u00fd syr a kysl\u00e1 smotana, \u0161trukli – cesto plnen\u00e9 syrom a kyslou smotanou na sladko alebo na slano, knedli – sladk\u00e9 zemiakov\u00e9 knedle plnen\u00e9 slivkami alebo marhu\u013eami, obalen\u00e9 v str\u00fahanke a posypan\u00e9 pr\u00e1\u0161kov\u00fdm cukrom a \u010du\u0161pajz – m\u00e4sov\u00fd alebo zeleninov\u00fd gul\u00e1\u0161, ktor\u00fd sa pripravuje hlavne doma, a to aj na viac dn\u00ed. Zo zeleniny sa pou\u017e\u00edva hlavne kel, kapusta, cibu\u013ea, \u0161pen\u00e1t, fazu\u013ea a zemiaky, pokrm sa dochucuje paprikou, mu\u0161k\u00e1tov\u00fdm orie\u0161kom a cesnakom. Ako piatu \u0161pecialitu v\u00e1m Z\u00e1hreb\u010dania odporu\u010dia 505 s crtom – tvrd\u00e9 cukr\u00edky hexagon\u00e1lneho tvaru s r\u00f4znymi ovocn\u00fdmi pr\u00edchu\u0165ami. U\u017e takmer sto rokov sa vyr\u00e1baj\u00fa v sl\u00e1vnej \u010dokol\u00e1dovej tov\u00e1rni Kra\u0161 a nik u\u017e ani presne nevie, odkia\u013e sa vzalo \u010d\u00edslo 505, vyrazen\u00e9 na ka\u017edom cukr\u00edku. V Z\u00e1hrebe sa n\u00e1jdu aj re\u0161taur\u00e1cie, ktor\u00e9 pon\u00fakaj\u00fa pokrmy pripraven\u00e9 pod\u013ea starod\u00e1vnych receptov. Ob\u013e\u00faben\u00e1 je postava uhorsk\u00e9ho kr\u00e1\u013ea B\u00e9lu IV., ktor\u00fd v roku 1242 vydal Zlat\u00fa bulu, v ktorej vyhl\u00e1sil Gradec (\u010das\u0165 dne\u0161n\u00e9ho Z\u00e1hrebu) za slobodn\u00e9 kr\u00e1\u013eovsk\u00e9 mesto.<\/p>\n \u00a0<\/strong><\/p>\n <\/p>\n Plnen\u00e9 slivky z \u010dias kr\u00e1\u013ea B\u00e9lu IV.<\/strong><\/p>\n Punjene suhe \u0161ljive u \u0161peku iz vremena kralja Bele IV.<\/strong>, re\u0161taur\u00e1cia Stari Puntijar, Z\u00e1hreb<\/strong><\/p>\n Potrebujeme:<\/strong> Su\u0161en\u00e9 slivky, syr Feta, vla\u0161sk\u00e9 orechy, pl\u00e1tky slaniny.<\/p>\n Pr\u00edprava:<\/strong> Slivky odk\u00f4stkujeme, napln\u00edme syrom a polovi\u010dkami orechov, zabal\u00edme do slaninov\u00e9ho pl\u00e1tku a ugrilujeme.<\/p>\n <\/p>\n Slav\u00f3nsko a Baranja<\/strong><\/p>\n Slav\u00f3nsko je \u00farodn\u00e1, po\u013enohospod\u00e1rsky vyu\u017e\u00edvan\u00e1 aj zalesnen\u00e1 n\u00ed\u017eina ohrani\u010den\u00e1 riekou Dr\u00e1va na severe, S\u00e1vou na juhu a Dunajom na v\u00fdchode. Ozna\u010duje sa aj ako obilnica Chorv\u00e1tska. Najv\u00e4\u010d\u0161\u00edm mestom je Osijek. Regi\u00f3n Baranja zasahuje do Ma\u010farska. Vo v\u00e4\u010d\u0161ine re\u0161taur\u00e1ci\u00ed v tejto oblasti e\u0161te neprerazil trend zdrav\u00fdch di\u00e9t. Ako predjedlo sa zv\u00e4\u010d\u0161a pod\u00e1va sal\u00e1ma kulen, \u010derstv\u00fd cottage syr posypan\u00fd sladkou \u010dervenou paprikou, slav\u00f3nska \u0161unka s nakladanou zeleninou a ve\u013emi popul\u00e1rne s\u00fa produkty z m\u00e4sa \u010diernych slav\u00f3nskych prasiatok. K naj\u010dastej\u0161\u00edm hlavn\u00fdm jedl\u00e1m patr\u00ed \u010dobanac – korenist\u00e1 gul\u00e1\u0161ov\u00e1 polievka, grilovan\u00e9 m\u00e4so a steaky, ako pr\u00edloha sa pod\u00e1va satara\u0161 – druh ratatouille alebo ajvar – n\u00e1tierka z grilovan\u00fdch papr\u00edk a bakla\u017e\u00e1nov. Ke\u010f\u017ee regi\u00f3nom pretek\u00e1 viacero riek, ob\u013e\u00faben\u00e9 s\u00fa aj pokrmy zo sladkovodn\u00fdch r\u00fdb ako kapor, sumec, zub\u00e1\u010d \u010di jeseter. Aj dezerty s\u00fa v\u00e4\u010d\u0161inou tradi\u010dn\u00e9 kol\u00e1\u010de – gu\u017evara, orehnja\u010da alebo makovnja\u010da – s tvarohom, orechmi alebo makom. Najzn\u00e1mej\u0161ou sortou bieleho v\u00edna je Gra\u0161evina, jej podiel v chorv\u00e1tskych sort\u00e1ch tvor\u00ed a\u017e 25 % a v obchode s bielym v\u00ednom a\u017e 31 %. Za hlavn\u00e9 mesto Gra\u0161eviny sa pova\u017euje Kutjevo. Vo vin\u00e1rstve Erdut na brehoch Dunaja sa nach\u00e1dza origin\u00e1lna pivnica z roku 1730 a najv\u00e4\u010d\u0161\u00ed dosia\u013e funk\u010dn\u00fd sud na v\u00edno na svete, vyroben\u00fd zo slav\u00f3nskeho duba. Zmest\u00ed sa do\u0148 a\u017e 75.000 litrov v\u00edna. V regi\u00f3ne sa kon\u00e1 viacero food eventov, napr\u00edklad v j\u00fani festival Gra\u0161evina, v septembri Ajvarfest v meste Lipik a v j\u00fani Fi\u0161ijada v Osijeku.<\/p>\n \u00a0<\/em><\/strong><\/p>\n Zub\u00e1\u010d Orly<\/strong><\/p>\n Smud Orly, <\/strong>re\u0161taur\u00e1cia Sch\u00f6n Blick, Vetovo<\/strong><\/p>\n Potrebujeme:<\/strong> 1 kg zub\u00e1\u010da, \u0161\u0165avu z jedn\u00e9ho citr\u00f3na, 4 vajcia, 250 g m\u00faky, 2,5 dl piva, so\u013e, \u010dierne korenie, olej.<\/p>\n Pr\u00edprava:<\/strong> Rybu omyjeme a nakr\u00e1jame na 2 – 3 cm hrub\u00e9 k\u00fasky. Pokvapk\u00e1me citr\u00f3novou \u0161\u0165avou a posol\u00edme. Z bielkov vy\u0161\u013eah\u00e1me sneh. K \u017e\u013atkom prid\u00e1me so\u013e, m\u00faku a pivo a vymie\u0161ame cesto. Opatrne vmie\u0161ame sneh z bielkov. K\u00fasky ryby nam\u00e1\u010dame do cesta a vypr\u00e1\u017eame na hor\u00facom oleji do zlatista. Pod\u00e1vame s varenou zeleninou a tat\u00e1rskou om\u00e1\u010dkou.<\/p>\n <\/p>\n Sprievodcu 100 Leading Croatian Restaurants and Their Specialities – Guide for 2021\/2022 si mo\u017eno objedna\u0165 na str\u00e1nke: https:\/\/gastronaut.hr\/knjige\/2020\/<\/a> . K dispoz\u00edcii je aj vo\u013ene dostupn\u00e1 online verzia: https:\/\/issuu.com\/abisal\/docs\/restorani2021enisuu<\/a><\/p>\n <\/p>\n <\/p>\n Ingrid \u017dalneva<\/p>\n foto arch\u00edvy re\u0161taur\u00e1ci\u00ed<\/p>\n <\/p>\n \u010cl\u00e1nok si pre\u010d\u00edtate v m\u00e1jovom \u010d\u00edsle MIAU (2022)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" K dobrej dovolenke patr\u00ed aj dobr\u00e9 jedlo. Lahodn\u00e9 pokrmy z \u010derstv\u00fdch lok\u00e1lnych surov\u00edn \u010dasto pripraven\u00e9 pod\u013ea tradi\u010dn\u00fdch star\u00fdch receptov umocnia z\u00e1\u017eitok ka\u017ed\u00e9ho gurm\u00e1na, bez oh\u013eadu na to, \u010di dovolenkuje doma, v exotike alebo napr\u00edklad pri Jadrane… Chorv\u00e1tsko patr\u00ed k ob\u013e\u00faben\u00fdm dovolenkov\u00fdm destin\u00e1ci\u00e1m nielen n\u00e1v\u0161tevn\u00edkov zo Slovenska, ale aj z in\u00fdch k\u00fatov Eur\u00f3py. Aby […]<\/p>\n","protected":false},"author":3,"featured_media":10123,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,9],"tags":[],"class_list":["post-10122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maj-2022","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/10122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=10122"}],"version-history":[{"count":3,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/10122\/revisions"}],"predecessor-version":[{"id":10132,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/10122\/revisions\/10132"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/10123"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=10122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=10122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=10122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.miaumagazin.sk\/home\/wp-content\/uploads\/2022\/05\/s-239_kettles_JOSIC.jpg\")
<\/a>Chorv\u00e1tsko patr\u00ed k ob\u013e\u00faben\u00fdm dovolenkov\u00fdm destin\u00e1ci\u00e1m nielen n\u00e1v\u0161tevn\u00edkov zo Slovenska, ale aj z in\u00fdch k\u00fatov Eur\u00f3py. Aby si \u013eah\u0161ie mohli vybra\u0165 zo \u0161irokej ponuky re\u0161taura\u010dn\u00fdch zariaden\u00ed v tejto krajine, od roku 1995 ka\u017edoro\u010dne vych\u00e1dza kniha 100 popredn\u00fdch chorv\u00e1tskych re\u0161taur\u00e1ci\u00ed a ich \u0161peciality v chorv\u00e1t\u010dine a angli\u010dtine. Projekt organizuje najv\u00e4\u010d\u0161\u00ed port\u00e1l zameran\u00fd na promovanie gastron\u00f3mie – gastronaut.hr, na ktorom sa nach\u00e1dza vy\u0161e 5.600 r\u00f4znych podnikov poskytuj\u00facich jedl\u00e1 a n\u00e1poje, takmer 2.000 receptov a\u00a0mnoh\u00e9 t\u00e9my a zauj\u00edmavosti z tohto oboru. Pre aktu\u00e1lne vydanie urobil \u010destn\u00fd v\u00fdbor fin\u00e1lny zoznam z viac ako 2.400 re\u0161taur\u00e1ci\u00ed, pri\u010dom hlasovania sa z\u00fa\u010dastnili hostia aj odborn\u00edci. Okrem ponuky a kvality pod\u00e1van\u00fdch jed\u00e1l a n\u00e1pojov museli re\u0161taur\u00e1cie sp\u013a\u0148a\u0165 r\u00f4zne podmienky, napr\u00edklad musia by\u0165 otvoren\u00e9 po cel\u00fd rok \u010di po\u017eiadavky modern\u00fdch host\u00ed na platba kartou, pripojenie wi-fi…<\/p>\n<\/a>\u010cokol\u00e1dov\u00e1 torta s \u010derstv\u00fdmi figami<\/strong><\/p>\n<\/a>Jah\u0148acie kotlety so zelenou fazu\u013ekou<\/strong><\/p>\n<\/a>Quiche s koz\u00edm syrom a su\u0161en\u00fdmi paradajkami<\/strong><\/p>\n<\/a>Slan\u00e9 pe\u010divo Salenjaci, re\u0161taur\u00e1cia Frankopan, Ogulin<\/strong><\/p>\n<\/a><\/strong><\/p>\n