Cuisine of Ciovo Island for gourmets. Places for dinner - best restaurants

Ciovo cuisine is typically Mediterranean. Fresh vegetables, fish and seafood, olive oil and, of course, wines. Remember that most of the local dishes reveal in a completely fantastic way along with a drink from fermented grapes. When ordering lunch or dinner, do not hesitate to ask the waiter what kind of wine goes with a particular dish. Croatian chefs add spicy herbs to many dishes but otherwise, there is no risk to meet an absolutely unfamiliar or exotic dish on the island.

Most local soups are quite thin, most based on chicken or beef broth. They usually add vermicelli, dumplings or rice in them. By the way, they also have ear in the local cuisine and it is called "fish soup". If you want to try something semi-liquid but satisfying, then look in the menu for chorba or manestra. Chorba is based on the dairy products and manestra vaguely reminds of the minestrone. You shouldn’t tell that to the local chefs though, they might get offended.

Though fish is the basis of the Ciovo cuisine, meat cources are also abundant here. First of all, you should pay attention to prsut. Pork is first dried, then smoked in the sun, and then cut into thin slices and served as a delicacy with cheese, olives, and onions. Visovacka begavica, lamb, made with sour sheep's milk, is also very tasty. Beef stewed in wine is hidden under the name of pasticada. There is no universal recipe for such a dish, and therefore every cook prepares it in its own way. It is also worth trying chobana, cold cuts from pork and beef. Copyright www.orangesmile.com

The choice of seafood on the island is truly huge. By the way, in order to avoid unpleasant surprises, specify what price is indicated in the menu before ordering – per kilogram, per serving or per 100 grams. Be sure to try the scarpena, aka the devilfish, the cub, and the dorado. Seabass, sole, flounder, and scad are also tasty. There are many variations of fish preparations – it is stewed, and fried, boiled, used in salads, and assorted. However, you will never know all the secrets of preparing a particular type of fish, so you can only to enjoy the taste.

Dishes, which you should not pass by, being on Ciovo are black rizhot and brodet. The first one is an rice and seafood dish of black color due to cuttlefish ink, and the second one is nothing but fish stew prepared with wine and spices. Previously, brodet was the food of the poor, now it is cooked in the best restaurants and is served with polenta, corn porridge. Potatoes, artichokes, tomatoes, asparagus, cabbage, and pasta are actively used as a side dish on the island.

Desserts on Ciovo usually contain nuts, honey, fruits, and different types of low-fat cream, because they do not harm the figure too much. By the way, please note that local cakes are more like puddings than usual pastries. From the sweets, you should try the fritula cookies, krostule, chestnut dessert, Rafiola cakes with golden almond, and fig cookies. Many love tsukariny, small sweet balls, dipped in vodka rakija.

Among drinks, coffee and juices are of great variety, but if you want to enjoy the usual taste of tea, you need to order the Indian one. The choice of alcoholic beverages is large here: Ozujsko and Karlovacko beer, for example, and wine – Opolo, Plavac, Dingac, and plum brandy Sljivovica, and Vink brandy. Be sure to pay attention to the herbal liquor Pelinkovac or the more famous Maraschino, where cherry notes play the main role.