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Gastro |
Komin
(Fireplace) is family favorite place for meetings friend with delicious domestic food, vines and drinks on the table. We
are inviting you to try some of our specialties. Food served in komin will be
prepared from healthy domestic products, in a best of our Croatian gastronomy
knowledge. Dalmatian coast during centuries was often controlled by foreign
imperials such are: Venetian, Turkish, Austro-Hungarian, French
and Italian. All of them left significant sign on our culture and gastronomy.
Dalmatian cuisine is Mediterranean flavored. Northern Croatia has more in common
with Central European cuisines. We will try to present bit of all. Here are
some suggestions and dish introductions.
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Pršut is air-dried
and bit smoked ham, made in Croatian coastal highlands. Together with homemade
cheeses is typical starter.
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Juhe
(Soups) are very important part of Croatian meals, especially for lunch. Lot of
Croats use to say, that there is no lunch if there is no dish to be eaten with
spoon. |
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Sać or Peka
is very authentic and interesting way to prepare meat in fireplace. Any kind of meat, preferably
lamb or baby goat, together with sliced potatoes, vegetables, drop of olive oil
and spices is placed in shallow pot and covered with hot iron bell. Bell is
constantly heated with hot ash and coils. Meat and vegetables under “sać”
are sealed in order to keep all flavors inside. Meat is soft and tender; semi-
roosted semi-steamed.
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Čevapčići
are Balkan grill specialty made of minced beef meat with spices. Chopped sweet
or young onions and Ajvar
souse are usually served with čevapčići. Ajvar is made of roosted
paprika and eggplant minced with garlic, onion and assorted spices. It can be
spicy or sweet one.
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Mješano
meso (Croatian mixed grill) contains
assorted peaces of beef, lamb, pork and weal meat; ćevapčići and
sausages. |
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Gulaš
is meat stew came in Croatian cuisine during Austro-Hungarian dominancy over our
country. Gulaš prepared Dalmatian way is much lighter and less hot & spicy
then old original from Hungary. Gulaš can be made of beef, lamb or weal meat,
and even with addition of green beans or mushrooms.
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Pastašuta,
Pastafažol, Njoke, Pašticada & Rizot
are Italian influenced dishes. Names of dishes are actually modified Italian
names (pasta, gnocchi, risotto). Those dishes taste different but ruts still
could be recognized. Pašticada
is a dish witch hardly can bi found Italy any more, but in Dalmatia is one of
very favorite.
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Crni
rizot
(Black Risotto) is typical Dalmatian seafood recipe. Risotto is made with squids
and their ink as a spice. Other seafood such as mussels, variety of shells and
shrimps can be added. |
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Salata od hobotnice
(Octopus Salad) is very original recipe. Difference, from same named salad made
around Mediterranean, is that octopus is not raw and chewy, like for instance in
Greece, Spain or Italy.
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Kamenice
(Oysters) and Mušule
(Mussels) are Dubrovnik Province special. 50 km from city is Bay of Mali Ston
where are cultivated some of best oysters and mussels in a world. Oysters we prefer
fresh & raw with sliced lemon. Mussels could be prepared many different
ways.
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Adriatic fishes
and seafood are well known for high quality. White or stone fishes
are on the high price. Dalmatian fishes are prepared many ways; grilled, boiled,
fried, salted, marinated and stewed (Brodet),
but usually not roosted or steamed. We traveled world wide, but nowhere had
better fish soup (Riblja Juha)
than here. Important! For Dalmatians; fish always with olive oil, garlic and parsley! Fish
made on butter? No way! |
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Bakalar inbjanko
is dried codfish boiled and mixed with potatoes, garlic, parsley and olive oil.
This is typical Mediterranean dish that took a stronghold in our cuisine too.
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Slatko (Croatian
sweets) are very international influenced; Austrian, Italian and even Turkish,
but always with touch of authentic flavors. For instance, in Croatian pastry
shops can be found in same window Strudel (Austrian), next to baklavas (Turkish)
and Tiramisu (Italian).
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Kava (coffee)
Croats are heavy coffee drinkers. It's bed to start day or finish lunch without
coffee. Croatia is most western country with Turkish Coffee drinking habit. Turska
Kava
is mostly enjoyed at home. Espresso
is widely popular in bars and restaurants. Croats are rarely fans of filtrated
coffee, even Nescafe is more acceptable. |
| Good
to know:
Croatian eating habit is not to mix for a same meal sea food courses and meat
courses. For example, if your starter is seafood,
shouldn't eat, lamb for main course, or if you had smoked ham for
starter, don't take fish stew for main course. |
| Curiosity:
Dalmatian food
influenced by Italian cuisine like pastas are prepared
with stronger souses, because they are in everyday life usually consumed as a
main course. |
| If
you are interested for meal in komin, agree with us menu in advance. We need some
time to find best products for your dishes. Domestic vine and aperitifs
are included in offer, for other drinks, like beer or sodas you have to let us
know. U slast!
Buen appetit! |
| Important!
This offer is only for Villa Mar guests and their friends. Komin is not
restaurant! |
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