Summer time and the eating is good…

Back in Croatia for holidays, and it’s always so nice to get back to what I love best: the freshest food possible and the cheapest eating out I ever get to enjoy.

SOOO many cafe stops since I tried a long macchiato: hello perfect coffee I’ve been searching for. Not too strong or too milky or too big. A new addition to my routine here and I’ve already asked my barista in Sydney to figure out how to make it for when I get back home. There’s also the insane views you get in almost every cafe.

My Instagram stories usually look something like this:

It seems like all the pizza’s are woodfired, and true to form, thin bases are topped only with very few toppings. If it says it has mushrooms on it expect a couple sliced thin at best, ditto anchovies, ham, or olives. But so delicious and way lighter than what we’re used to back in Australia, you don’t leave with a heavy pit of dough in your belly.

My eight year old son, faced with very few menus that have a kids menu and certainly no options containing the words “nugget” or “chicken” listed in the same sentence, has discovered that he loves fried calamari rings with his fries. So much so that we can steal his fries but not the seafood. Snacks are limited to some pretzels, popcorn, or the jam {or nutella} filled donuts {krafne} which I usually eat before he can, or crepes {palacinke} filled with nutella, jam, or walnuts. If I’m being honest he’s also had crepes for dinner more than once.

Yes, they love Nutella here in Croatia.

One of our favourite places to eat in the old town of Zadar that we return to many times is Konoba Skoblar, near the Trg Pet Bunara. They do amazing seafood, but I know that in cooler months they offer up hearty stews and braises. They also usually have various carpaccio available, but keep in mind that the tuna isn’t the same as we’re used to seeing in Sydney, much paler and milder. And I can never go past their blitva, even though we make it at home at least once a week.

BBQ’ing at home takes on a whole new meaning, with branches from local vineyards being used to impart extra flavour before fish or meat is grilled over the embers. Serve with the obligatory blitva {silverbeet and potatoes} and a garden salad literally picked from the garden that morning, and if you’re lucky, some homemade extra virgin olive oil. Fresh bread is needed to mop up the oil too.

And did I mention the views from some of those cafes?

Excuse me while I dig in.



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