Accomodation etc...

ACCOMMODATION

Croatia offers accommodation in numerous hotels, tourist settlements,

private houses, farms, apartments, campsites, and at nudist camps that have a long tradition.

In the interior there are many mineral and thermal spring health resorts.

Information: Tourist Offices and travel agencies.

Youth hostels are available in Dubrovnik, Pula, Korčula, Veli Lošinj,

Punat on the island of Krk, in the towns of Krk, Rijeka, Zadar and Zagreb.

Information:

Croatian Youth Holiday Association and Hostel Association,

Tel: +385 1 4847-474;

Tel/Fax: +385 1 4847 472,

E-mail: travelsection@hfhs.hr,

www.hfhs.hr

NATIONAL FOOD AND DRINK

Where to eat? Apart from hotels, accommodation is offered, both full board and half board, in all towns and tourist resorts. There are also restaurants, inns, taverns, wine cellars, pizzerias and fast-food restaurants along the main roads. Restaurants and inns offering local Croatian cuisine will be of particular interest to gourmands. All foods of animal origin are subject to the same standards as in countries in the European Union and are under constant veterinary and health supervision.

What to eat?

In addition to standard European cuisine, Croatia offers its most popular domestic dishes and specialties: among the cold dishes there are the renowned Dalmatian or Istrian dried hams, the cheeses of the island of Pag or the Lika region, sheep’s cheese, the Slavonian kulen (a spicy cured pork meat speciality in the picture below), the renowned garlic sausages (češnjovka) of Samobor and the Zagorje region, fresh cottage cheese with cream…

The main dishes on offer vary depending on the area that you are visiting. In Dalmatia, the Primorje seaboard, on the islands and in Istria, the dishes are based largely on fi sh and other seafood, or meat dishes such as the pašticada (a stewed lamb dish). In continental Croatia there is a wide selection of meat dishes, including the particularly prized roast turkey with mlinci (boiled rolled pastry), roast lamb, roast suckling pig, and boiled or baked štrukli (thin rolled pastry stuffed with fresh cottage cheese and cream). Among desserts, apart from the already mentioned štrukli, there are walnut loaf, poppy seed loaf, and cheese or fruit strudel.

What to drink?

The cultivation of grapes and the production of choice, select wines is a centuries-old tradition among Croatian viticulturists both in continental Croatia, in the Primorje area (the Littoral) and Dalmatia. Some of the best known varieties of Croatian red wines along the Adriatic coast and on the islands are: Dingač,

Teran, Merlot, Cabernet, Opolo, Plavac, Postup; of the white wines the following are most appreciated: Pošip, Malvasia, Pinot, Kujundžuša, Žlahtina, Muscat… In continental parts one can enjoy Riesling, Graševina, Burgundy, Traminac… As far as spirits go, there is a range of various kinds of rakija (brandy). The best known among which is undoubtedly the šljivovica or plum brandy, travarica (brandy with herbs), lozovača (grape brandy), while among dessert drinks there are Prošek and Maraschino.