By no means leave the Golden Island before you are convinced of the trump cards that gave it that flattering name from the time of the Roman Empire.
Let the island pamper you like many before you. Enjoy the sumptuous taste of Kvarner fish, and the far-famed Kvarner shrimp.
For island lamb we will tell you that it was served at the court of Roman emperors, we believe this is a sufficient recommendation.
In almost all restaurants you can try handmade pasta, which is a trademark of this island - nice and very tasty šurlice, which requires a lot of patience and experience. This dish, not so long ago, was served exclusively on Sundays or on the occasion of major holidays and events. Be sure to check out why this is so.
Krk prosciutto, which is protected by a geographical indication, can be found in many restaurants. It is tender and fluttery, with a taste reminiscent of butter.
Be sure to visit the House of Krk prosciutto, where you will be able to learn all about the specialties of this delicacy, and of course try various dishes with prosciutto, as well as other local specialties.
Of course, don't forget to try Krk cheeses - either cow's, sheep's or goat's. In it you will feel all the richness of flavors and aromas of medicinal herbs that abound in grazing on the island of Krk.
With all these dishes, do not miss to add Krk olive oil, which is one of the highest quality oils in the Mediterranean. Complete your oil experience by visiting the Nono Olive Oil House where you can taste various types of oil and see a small mini oil mill and of course buy a bottle of these golden drops.
We recommend the unique wine for which the island of Krk is famous along with all the above dishes, its beauty will simply delight you. Learn to pronounce žlahtina correctly, you will surely repeat that name many times and enjoy it.
Of the sweet dishes, be sure to try the original desserts of dried figs, cottage cheese, we also recommend fried desserts: fritters and crostules. There is also an imbriagon or "drunk cookie", a fragrant dry biscuit that is prepared on the eve of the holidays only in the city of Krk. These are the desserts that were once sweetened on this island. But be sure to try their modern version - the irresistible cake Princess of Krk, which will win you over at the first tasting.
The people of Krk have always been closely connected with the sea and fishing because it was one of the basic ways of eating for the population.
Today on Krk you can try the unique Kvarner shrimp, Adriatic squid, mussels from a farm near Soline on Krk, and other fish such as sea bream, tuna, hake and anchovies.
Most restaurants on Krk offer fish, and we recommend grilled or buzara shrimp, tuna steak, grilled sea bream or sea bass or cuttlefish and squid risotto.
Krk lamb is known as a special specialty, and legend has it that lamb from the island of Krk was served at the famous Nero feasts in Rome.
The traditional Krk lamb and sheep cheese event takes place in May, but is available in restaurants all year round.
Krk cheese is an autochthonous Croatian island cheese, which is produced on family farms on the island of Krk.
Although Krk cheese has been traditionally produced since time immemorial, it was only at the beginning of this millennium that the recipe was completed and registered. It is recognizable by its quality and specific taste. It is a delicacy produced from the fruits of nature produced by the sea, sparse land, rocky and pastures covered with salt.
Krk cheese, made from sheep's milk, is an extraordinary treat that can start and end a meal.
Šurlice is a well-known traditional hand-made Krk pasta. It is often served with goulash, seafood, asparagus or Istrian truffles. The original recipe of the older generations has remained to this day!
Asparagus is also an important part of Krk's gastronomic offer because it is a completely natural wild plant that is not from controlled cultivation, but is hand-picked on the slopes of Krk during April and May.
Krk prosciutto is the first Croatian product protected in the EU. The Žužić family from Vrh has traditionally been engaged in the cultivation and production of Krk prosciutto since the early 1920s. Such a tradition has resulted in numerous awards and recognitions of the quality of this product.
The specialty of Krk prosciutto is that it is salted with wild herbs from the island of Krk, does not smoke, and matures in the skin, and of course dries on the Krk bora. all about the method of production and the specialties of Krk prosciutto, they will be able to taste and of course buy the product exactly where it is made!
Figs are offered in island restaurants in late August and early September.
We recommend that you try fig jam, a unique sweet spread that is loved equally by younger and older generations!
At only 20 min. distances there are vineyards and the town of Vrbnik, where the wine Vrbnička Žlahtina is produced. It is a quality dry white wine made from an indigenous variety, žlahtina white. This variety is specific in that it thrives only in the Krk vineyards, ie Vrbničko polje.
In Vrbnik there are several top winemakers who produce this wine. It is a wine of light yellow to straw yellow color, delicate aroma and fine characteristic taste. Freshness, which can only be given by a harsher climate, is a characteristic of the northern climate of the Adriatic to which this vine has adapted, but also the northern positions of vineyards on Krk itself.
In 2006, the Vrbnik Agricultural Cooperative conducted an experiment, placing bottles of champagne in steel lattice boxes in the sea at a depth of about 30 meters. Namely, at this depth there is a constant temperature of 12 degrees Celsius, which is suitable for the fermentation of sparkling wine. The results were above expectations, the sea sparkling wine was much better than the one from the cellar, and each bottle took on a unique look because it was overgrown with marine organisms and corals! What additionally affected the quality are the semi-darkness, peace, silence, and there is more pressure in the bottle under the sea than in the basement.
Ripening champagne at the bottom of the sea is currently a unique method in the world. Valomet is made exclusively from the autochthonous Vrbnik nobility. By the way, sparkling wines are usually made from at least three different varieties, one of which is usually black, and they are supplemented with a little liqueur whose ingredients are the secret of each individual manufacturer. Since žlahtina itself is sweet enough, liqueur does not go to Valomet at all, so this sparkling wine is completely dry and sugar-free.
Apart from the method of fermentation and exceptional quality, it is also special in its design, each bottle is unique. The unusual appearance of the bottle, with layers of coral and shells, is the result of several months of staying at the bottom of the sea, so it was decided to leave that natural design. Only a small, hand-made plate with the words "Valomet PZ Vrbnik sparkling wine" is placed on each bottle. Valomet has been awarded numerous recognitions and prizes for both quality and appearance.