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Ban Jelacic Square

Saint Mark’s Church

Stone Gate

The restaurant recommended by locals, although there are many chains and you can see quite a lot of road advertisements on the street, the quality is quite good.
The restaurant is not big, the layout is a bit fresh, you can see many locals with their families or couples come here to enjoy the meal.
Don&#39;t miss to try cevapcici, which is a specialty of the Balkans, a short sausage made of beef and pork. Of course, the store also provides cevapcici made of chicken.
It was the first time I ate the amazing pre-meal bread, which was also called bread, but it was a completely moist version of naan when it was served. It was fluffy and very elastic, and the taste was soft without losing the aroma of naan.
Because I missed the steak in Vienna, and thinking that the Balkans were deeply influenced by Vienna, I ordered a piece of Zagreb Steak, which was quite meaty. A layer of ham is placed on the beef steak, and a thick layer of cheese is added on the outside. Finally, it is coated with flour and fried in high-temperature oil until golden and crispy. It is quite rich in the mouth, and at the same time, there is a double enjoyment of fragrant cheese shreds and full of meat.
Grasevina is a famous Croatian wine. I ordered a bottle of OEM at Batak. It has a rich aroma and a sweet taste. The key is that it is not expensive. A bottle costs more than 80 RMB.
I couldn&#39;t help but visit this store for the second time and tried the Balkan-style roasted pork elbow that the store has recently launched. The surface of the meat is roasted crispy and soft in the mouth. It has less pork flavor than the Munich pork elbow I have eaten. This time I also ordered a glass of Plavac, which is also a signature Croatian red wine. The aroma of the wine can be smelled just when it is served on the table.

【Croatia Trip】Taste local specialties at a traditional Croatian restaurant in Zagreb.
Slavonian Shepherd&rsquo;s Stew literally translates to &ldquo;Slavic shepherd&rsquo;s stew&rdquo;, which is made by stewing beef, calf, pork and venison together. Each meat has its own unique flavor, but they are all stewed to be equally soft. The tomato soup base soaks into every fiber of the meat and also absorbs the flavors of four different meats.
Zagreb Schnitzel, crispy skin and firm pork. Unlike traditional Austrian schnitzel, it also adds fragrant cheese, which reminds me of the bursting chicken steak in China.
Dalmatia Beef is a traditional beef dish in the Dalmatia region of Croatia. It is said that many spices and seasoning ingredients are added, such as garlic, cloves, bacon, carrots, prunes and the southern Dalmatian specialty dessert wine.

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