zgradica20

Gas­tro Tour

Itin­er­ary

Day 1: ZAGREB

We start our gourmet tour in Zagreb — the cap­i­tal and the largest city of the Repub­lic of Croa­tia. Our guide will pick you up at the Zagreb Air­port and trans­fer you to your accom­mo­da­tion. Once you have set­tled down, we are tak­ing you on a tour of the city cen­tre where you will see the most famous sights of Zagreb includ­ing the mar­ket­place where you can find deli­cious home­made prod­ucts. Our guide will also take you on a tour of Zagreb’s best pubs to taste a vari­ety of Croa­t­ian brews and learn some­thing about the local micro­brew­eries and the rise of the beer-​crafting trend in Croa­tia. For din­ner, our guide will take you to a restau­rant located near the Zagreb Cathe­dral where you can taste some typ­i­cal local dishes and gain some insight of Croatia’s con­ti­nen­tal cui­sine. For those who have a sweet tooth, Zagreb has a spe­cial treat — Vincek pas­try shop, regarded the best in the city and famous for its chest­nut flavoured cakes. Typ­i­cal dishes and bev­er­ages: Štrukli pas­try, fresh sour cream and cheese, dried ham, Sarma (pick­led cab­bage stuffed with minced meat), roasted turkey with mlinci dumplings, ajngemahtec soup, buncek, sacher cake, cake with chest­nut pate, gemišt.

Day 2: LJUBL­JANABLED

On the sec­ond day, we will briefly leave Croa­tia to visit the charm­ing lake resort of Bled, famous for its medieval cas­tle sit­u­ated on a cliff high above the lake and the amaz­ing sur­round­ing Alpine peaks. The cas­tle ter­races offer a spec­tac­u­lar view of the lake and the tiny island in the mid­dle. After that, we will take a break to taste the deli­cious vanilla cus­tard and cream cake “kremšnita” — one of the most famous Sloven­ian desserts. After that, we’ll head towards Ljubl­jana, stop­ping on the way to sam­ple Karst pro­sciutto, local vari­eties of home­made cheese and wine. We will spend the rest of the day vis­it­ing Ljubl­jana, the cap­i­tal of Slove­nia and have a night­cap tast­ing the tra­di­tional plum brandy — Rak­ija. Typ­i­cal dishes and bev­er­ages: prek­murska giban­ica, sausage and sauer­kraut, karst smoked ham, goulash “Bograc”, jota, “Kremšnita” cream cake, pre­murska dou­ble pie; Šipon, Traminec and Refošk wines, rakija.

Day 3: ROVINJ

We return to Croa­tia to get to know the Istrian region and its vine­yards, olive groves and gas­tro­nomic fea­tures. Through­out his­tory, Istria has been deter­mined by the olive-​tree and some of the first his­toric man­u­scripts regard­ing this penin­sula and dat­ing back to ancient Greeks and Romans are related to the olive groves. Our guide will take you on an olive-​oil trail to visit olive orchards, learn about the process and taste olive oil of some of the finest pro­duc­ers in the region. Later on, we will take you on a walk­ing tour of the beau­ti­ful town of Rov­inj, through the pic­turesque old town streets, famous for its Venet­ian archi­tec­ture, includ­ing Grisia, known as the street of artists and the St. Eufemia bell tower. Typ­i­cal dishes and bev­er­ages: sheep milk cheese, Istrian pro­sciutto, Maneš­tra and Jota soups, crabs and scampi, seafood in buzara sauce, fuži and njoki pasta with sauce made of Boškarin (istrian native ox breed) or wild game meat, truf­fles, olive oil; Teran, Mer­lot and Mal­vaz­ija vines, blue­berry and honey brandy.

Day 4: MOTOVUNGROŽNJAN

The Istria region has a tra­di­tion of wine­mak­ing cen­turies long and in the last decades istrian wines became well known through­out the world. It seems that already the Feni­cians and Greeks brought grapevines to Istria. The native set­tlers of that time, the Histri tribe, suc­cess­fully cul­ti­vated this noble plant and mas­tered wine pro­duc­tion. Today we will take a drive along one of the many wine roads located in the cen­tral Istria and taste local wine sorts such as teran and mal­vaz­ija. We will also visit the most famous Istrian medieval town — Motovun, a for­ti­fied town located atop a 277-​meter high hill, over­look­ing the splen­did Mirna River Val­ley. After that, we head to nearby Grožn­jan, known as the “town of artists”. After a quick stroll through the town’s streets and art gal­leries, we will spend the rest of the day truf­fle hunt­ing with spe­cially trained dogs and licensed truf­fle hunters. Typ­i­cal dishes and bev­er­ages: sheep milk cheese, Istrian pro­sciutto, Maneš­tra and Jota soups, crabs and scampi, seafood in buzara sauce, fuži and njoki pasta with sauce made of Boškarin (istrian native ox breed) or wild game meat, truf­fles, olive oil; Teran, Mer­lot and Mal­vaz­ija vines, blue­berry and honey brandy.

Day 5: OPATIJAPLITVICE LAKES

Opatija, often called the pearl of the Adri­atic, is one of Croatia’s most famous hol­i­day des­ti­na­tions, located on the slopes of Mount Učka gen­tly descend­ing towards the coast of Kvarner Bay. Opatija with its mild cli­mate, beau­ti­ful archi­tec­ture and lux­u­ri­ous, well-​tended parks and prom­e­nades, is an ideal spot for cof­fee and cake before spend­ing the day at Plitvice Lakes. After a pleas­ant drive, we’ll arrive to the Plitvice Lakes NP, which are con­sid­ered one of the most beau­ti­ful nat­ural phe­nom­ena in the world: 16 lakes con­nected by numer­ous water­falls. Enjoy thou­sands of sparkling falls, clean pure air, the great Splasher, an idyl­lic boat ride on Lake Koz­jak, the endemic flora and fauna. After a 4 hour relax­ing walk­ing tour of the lakes we’ll use the rest of the day tast­ing food such as Sarma, the “squeaky” cheese and fruit flavoured brandies typ­i­cal of the Lika region. Typ­i­cal dishes and bev­er­ages: fish and seafood gar­nished such as Brodet or red scor­pi­onfish, with Mediter­ranean herbs and spices, fish soups, figs, grapes, almonds, olives, škri­pavac cheese, cab­bage, beans, Sarma, Lika pro­sciutto, dried wild boar meat or mut­ton, sausages and čvarci; cherry, plum and quince brandy.

Day 6: ZADARSPLIT

With its mix­ture of beau­ti­ful Roman archi­tec­ture and Hab­s­burg ele­gance Zadar is truly an extra­or­di­nary town. It is not too crowded, it isn’t over­run with tourists and its two unique attrac­tions, the sound-​and-​light spec­ta­cle of the Sea Organ and Sun Salu­ta­tion, need to be seen and heard to be believed. It’s the per­fect loca­tion for tast­ing local spe­cial­ties based on seafood (grilled fish with home­made olive oil, octo­pus salad, cut­tle­fish risotto or brodetto). In the after­noon, we head to Split, where dur­ing our walk­ing tour, we will visit the Diocletian’s palace, built between the 3rd and 4th cen­tury A.D. which is the best-​preserved Roman palace in the world and a UNESCO World Her­itage Site; but also the cathe­dral of St Dom­nius, Jupiter’s tem­ple, the Peri­s­til, the statue of Gre­gory of Nin, all near the Split Riva prom­e­nade. Split is the biggest city in the region and has a long tra­di­tion of wine­mak­ing, so we will seize the oppor­tu­nity for wine tast­ing paired with some home­made pro­sciutto and cheese. Typ­i­cal dishes and bev­er­ages: Tro­gir rafi­oli, dal­ma­t­ian Pašti­cada, dal­ma­t­ian smoked ham dried in the bura wind, home­made goat and sheep milk cheese, stuffed wine leaves, aram­bašići (minced meat, onions and gar­lic in vine-​leaf parcels), fish and other seafood spe­cial­i­ties, rožata, imot­ski cake; Crl­je­nak, Kujundžuša, Pošip, Plavac Mali, Din­gač and Zin­fan­del wines, rak­ija (home­made grappa).

Day 7: HVAR

On the sev­enth day, we leave the terra firma and head to Stari Grad on the island of Hvar. The island is known as the sun­ni­est spot in Europe, with over 2715 hours of sun­light in an aver­age year. There you can enjoy its unspoilt nature, cov­ered in sweet-​scented laven­der fields and vine­yards and a pleas­ant walk on the prom­e­nade. In other words, an another per­fect spot for tast­ing local del­i­ca­cies such as dal­matin­ska Pašti­cada, lamb, octo­pus baked under a bak­ing lid and the Stari Grad gin­ger­bread, but also an oppor­tu­nity to enjoy the iconic wine of the Dal­ma­tia region — Plavac Mali, a cross between ances­tral Zin­fan­del, Crl­je­nak Kašte­lan­ski, and Dobričić grapes. Typ­i­cal dishes and bev­er­ages: grilled qual­ity fish with home­made olive oil (den­tex, sea bass, mack­erel, or sar­dines), gre­gada of Hvar (brodetto stew), octo­pus mar­i­nated in Mediter­ranean spices under a bak­ing lid, sal­ads made of spi­der crab, lob­ster or scampi with capers and olives, lamb and mut­ton dishes, almond cake, gin­ger­bread of Stari Grad; Plavac Mali, Crl­je­nak, Prč, Pošip and Bog­danuša wine.

Day 8: MOSTAR

We leave Croa­tia briefly once again to visit Mostar, the eco­nomic, cul­tural and tourist cen­tre of Herze­gov­ina, but also a mon­u­ment to the har­mo­nious blend of dif­fer­ent cul­tures and believes, of old and new. Mostar is the city of con­trasts, where “the east and west meet”, as you will observe vis­it­ing the tra­di­tional Kujundžiluk (old bazaar) and the con­tem­po­rary city cen­tre. Mostar is famous for its mag­nif­i­cent stone bridge Stari Most (Old Bridge), built dur­ing the Ottoman Empire (in 1566) over the Neretva River. Today we switch from the Mediter­ranean cui­sine to Bosnia and Herzegovina’s meat-​based dishes influ­enced by the Turk­ish culi­nary tra­di­tion — a real treat for your taste buds! From a vari­ety of Burek types (pas­try made of a thin flaky dough filled with meat, cheese or veg­eta­bles), grilled meat dishes to inter­est­ing stews such as Mućkalica and Bosan­ski lonac, one thing is sure — you won’t leave Mostar hun­gry! Typ­i­cal dishes and bev­er­ages: Čevap­čići, sudžu­kice (grilled sausages), Burek, bosan­ski lonac (slow roasted pot of meat and veg­eta­bles), Mućkalica, Sogan Dolma (fried onions stuffed with minced meat), Tufahija (boiled apple filled with wal­nuts and honey, topped with cream),Baklava, Hur­mašica and Tulumba cakes; brandies made out of herbs, plums and blueberrry.

Day 9: DUBROVNIKSTON

And for our grand finale we head to Dubrovnik, but first we will make a stop in the city of Ston, famous for its oys­ters and salt, the most famous prod­ucts of this area, and for its city walls, the sec­ond longest walls in the world. Ston is located on Pel­ješac — Croatia’s sec­ond largest penin­sula, famous for its red wines Din­gač, Plavac, Posip and Postup. Pro­sciutto, cheese, oys­ters and olive oil tast­ing will com­plete the gas­tro­nomic tour. Dubrovnik dur­ing its 1400 year his­tory was renowned as one of the most pros­per­ous and advanced mar­itime republics of all time. Through­out its rich and trou­bled his­tory Dubrovnik remained to this day one of the most beau­ti­ful medieval cities on the Mediter­ranean and today is the loca­tion where the pop­u­lar Game of Thrones tv series is filmed. We’ll take you for a walk through­out its stone paved streets, where every stone has a story to tell. Our Dubrovnik native tour guide will take you off the beaten path to get acquainted with all Dubrovnik secrets but all major sights will be vis­ited as well. Typ­i­cal dishes and bev­er­ages: fish or oys­ter soup, stuffed cala­mari, cod­fish pate or stew, oys­ters and mus­sels, Zelena Men­es­tra, makaruli pasta, makaruli cake, Ston cake, Dubrovnik rožata, Orancini (sweet made of sun dried oranges); Din­gač, Plavac, Posip and Postup wines, loquat brandy.

Prices

PRICES (per person):

2 per­sons 3.140
34 persons 2.890
56 persons 2.650
78 persons 2.400



The price includes:

  • 9 overnights (break­fast included) in Zagreb, Zadar, Split, Dubrovnik
  • 4* hotels
  • A/​C car or mini­van transportation
  • air­port transfer
  • licensed Eng­lish speak­ing guide/​driver
  • all entrance tick­ets men­tioned in the itinerary
  • meal and degus­ta­tions: break­fast, lunch, dinner
  • all taxes and VAT

*Note: all tours can be cus­tomized by chang­ing the accom­mo­da­tion type and city of departure

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