This page to discover Croatia
CROATIA
Between Central Europe and the Mediterranean...
From the Croatian coast, hemmed with a string of islands bathed by a translucent sea, to the interior of the wooded and wild country, where the lakes and parades of waterfalls are iridescent with emerald reflections, the treasures of Croatia are innumerable.
As much as the natural splendours, the urban heritage is a delight, whether in Zagreb, the capital, in Opatija the Biarritz of the Habsburgs, in Roman Split or in Dubrovnik, the pearl of the Adriatic.
This very complete circuit allows you to appreciate its immense riches and all its diversity!!!!
Tour details
This is how Marsans (since closed) presented us with its 8 day / 7 night circuit that we wanted to do in May and it was perfect for us, two countries almost three, the ideal and moreover just to quoted !!.
We leave, in this rainy month of May, always from the same place, Marseille-Provence airport in the direction of Dubrovnik (
) with the company Dubrovnik Airline , a small charter company of 5 planes, but impeccable.
Split
Upon arrival, a 4-hour transfer by bus to Split (
).
Exceptional day with visit to three sites classified as World Heritage by UNESCO : Split, second city of Croatia, with incredible charm, Trogir, medieval city and Sibenik.
An old city full of historical riches Split was born in the 4th century, when the Roman Emperor Diocletian had his palace built here facing the bay.
Salone
Crossing the Cetina valley with a visit to Solin, the ancient roman capital of the province of Dalmatia, formerly called Salone.
Julius Caesar made it a Roman colony, with its forum, its amphitheater from the 2nd century B.C. which accommodated up to 15,000 spectators and which is one of the few preserved on the eastern Adriatic coast, its Caesar's Gate and its thermal baths .
Solin is the third roman site
Trogir
In Trogir (
), visit of the city built on a small island protected by the fortress of Kamerlengo .
Its narrow streets are lined with old palaces, churches, its superb Saint-Laurent-de-Trogir cathedral.
There are also restaurants where you can only put very small tables, but sheltered from the sun, very cool.
Sibenik
Then drive to Sibenik (
), founded by croatian rulers
Visit of the picturesque, medieval and steep old town with many Venetian remains, its cathedral , among the most beautiful in Croatia, and its fortresses guarding the Krka.
Zadar
Zadar (
) is built on a peninsula on the Dalmatian coast and is fortunate to benefit from an exceptional environment.
It is located in the heart of a region rich in natural wonders: forests, mountains, islands.
A major cultural center, you can visit its cathedral , its central square Narodni built on the ancient Roman Forum and its church of our lady and St. Francis, the oldest Gothic church in Croatia.
Opatija
Road to Opatija (
) with panoramic visit of the city, the former " Biarritz of the Habsburgs ".
She who from 1860 to the First World War, was one of the favorite seaside resorts of the European elite.
Its elegant seafront punctuated by luxurious Belle Époque residences, its mild climate earned it its international fame, not forgetting the statue of the Lady with the Seagull .
Zagreb
Panoramic tour of the old town of Zagreb (
), appelée called " Gradec ", from Saint Mark's Church de style roman au toit multicolore à la cathédrale gothique qui fut reconstruite suite à un séisme.
The upper town, Gornji Grad, is full of charming little streets and courtyards that you absolutely must have walked through with a stop at the museum.
Plitvice
Departure for the Plitvice National Park (
), recognized by UNESCO.
Walk in this exceptional set of 16 lakes , 92 cascades and waterfalls in the middle of a luxuriant nature, but rather sporty!!
Short boat trip to better appreciate this unique site, over 4,000 years old.
Some lakes are turquoise in color and have translucent waters.
Dubrovnik
Dubrovnik (), " the only city in the world made of stone and light ", is one of the medieval cities among the best preserved in Europe, and is a UNESCO World Heritage Site.
It was the great rival of Venice and its old town (Stari Grad), whose squares, steep alleys, convents, palaces, museums and churches are built in the same stone in the colors of a soft light, is a real delight for the eyes.
Walking tour of ancient Ragusa, founded in the 7th century, to admire its impressive fortifications 25 meters high and 6 meters thick in some places.
its famous fountain of Onofre which supplied the city with water, the monasteries of the Franciscans and the Dominicans, the palaces of Sponza and of the Rector in Gothic and Renaissance styles, the Baroque Cathedral and Church of Saint-Blaise, dedicated to the city's patron saint.
Obligatory passage by the famous Stradun , the marble-paved avenue lined with shops and cafes.
Very pleasant trip where beauty and history are very much linked!!!
Weather report
Latest news
INFORMATIONAugust 2, 2022
Sanitary measures in force in the country
Wearing a mask is compulsory in the health system and in medico-social establishments, both for employees and people who frequent these establishments, as well as for employees of social protection establishments that house the elderly and people with disabilities.
What there is to know
History
Croatia was, throughout its history, at the crossroads of four major cultural spaces, which gives a richness to its heritage, both architectural and artistic. In addition to the Slavic character of its inhabitants, which dates back to the end of the 6th century, Croatia has been subject to Venetian influences on the Dalmatian coast on the one hand, and Austro-Hungarian influences in the plains of northern Slavonia and in the basin of the Danube on the other hand. This heritage is superimposed on that pre-Romanesque - Roman and Byzantine - more diffuse but to which it owes its Christian tradition. The immediate vicinity of the Ottoman Empire, from the 15th to the 19th century, whose expansion stopped on Croatian soil, also had its importance. First Christianized Slavic people, from the beginning of the 7th century, the Croats are still today
Following the conclusion of its EU accession negotiations on 30 June 2011, the referendum of 22 January 20129 gave the green light to integration into the European Union 10. The accession treaty, which Croatia and the EU signed in December 2011, was approved by the European Parliament and ratified by each of the twenty-seven Member States and by the Croatian Parliament, confirming its accession to the European Union, which it officially joined on July 1, 2013 .
Policy
Croatia is a parliamentary, democratic and multi-party republic. It has already known three alternations since its independence, even if the decade 1990-2000 was dominated by the Croatian Democratic Union (HDZ) and Franjo Tuđman. The declaration of independence took place in 1991.
The President of the Republic of Croatia (Predsjednik) is the head of state; he is also the chief of the armed forces and he has the duty to designate the president of the government (the “Prime Minister”) with the agreement of Parliament. He also has some influence on foreign policy. The President of the Republic is elected by direct universal suffrage for a term of five years, renewable once.
The Croatian Parliament, the Diet (Sabor) is a unicameral Parliament composed of 153 deputies (140 elected in ten constituencies, 10 by ethnic minorities, 3 by the diaspora) elected for a four-year term. Ordinary sessions take place from January 15 to July 15 and from September 15 to December 15.
The Croatian government (Vlada) is headed by the president of the government (commonly referred to as "prime minister" in the Croatian and foreign media) and consists of vice-presidents and ministers in varying numbers. The executive power is responsible for proposing laws and a budget, ensuring the application of laws and guiding domestic and foreign policy.
Economy
The process of transition from a planned economy to a market economy began in the late 1980s, but deindustrialization and the damage caused by the war of independence slowed this change. The privatizations begun during the war of independence were marred by political and financial scandals.
The country has embarked on a vast reconstruction program led by the government: since 1996, half of the destroyed housing stock has been rebuilt with virtually no international aid, while GDP growth has reached an average of 6%, and the he five-year average annual inflation remains below 4%. Since the end of the war, the country has experienced fairly rapid economic growth.
Geography
Croatia has a particular shape resembling a crescent or a horseshoe, which explains why it has borders with many countries: Slovenia, Hungary, Serbia, Bosnia and Herzegovina, Montenegro, and a maritime border with Italy in the Adriatic Sea. Its continental territory is divided into two non-contiguous parts by the port of Neum in Bosnia and Herzegovina.
The relief is quite diverse and includes:
- plains, lakes and hills in the northern, northeastern part (central Croatia and Slavonia, part of the Pannonian plain);
- heavily forested mountains in Lika and Gorski Kotar which are part of the Dinaric Alps;
- a rocky coastline along the Adriatic Sea (Istria, northern coastline and Dalmatia).
Source : Wikipedia
Additional Information
When to leave?
From April to September, very good weather with mild temperatures and blue skies. Avoid the month of August: much too hot!!!
Transport
The road network is fairly well developed, and roads in Croatia are generally in good condition.
Sleep / Eat
The cuisine in Croatia reflects the different influences that this country has experienced over the centuries. The hotel industry is in any case at a rather low level, but is improving.
Purchase
Not much...
Useful websites
- Le routard (In french)
- Lonelyplanet
Tourist Office
The Art of Food
Juha od gljiva
Ingredients200 g of wild mushrooms (in Croatia "vrganj"). 1 tbsp lard (preferably oil if not). 100g bacon. 1 medium onion, finely chopped. 1 medium potato. 1 tsp salt. 1 tsp pepper. 1/2 tsp marjoram. 1/2 tsp paprika. 1/2 tbsp flour. 5 g parsley. 100 g cream.
Preparation
If you are using dried mushrooms, soak them in water before using them for about 10-15 minutes. With the melted lard, sauté the onion and bacon until tender. Add the flour and sauté until the flour browns, add a little paprika. After 30 seconds, add cold water and stir to prevent coagulation. Add all the mushrooms you have, salt, pepper and the potato sliced into small cubes Add water (1/2 litre) and leave uncovered to cook for 1/2 hour very gently (if the water is evaporates too much add a little). At the end, add the cream, the parsley and mix. Serve hot !
Janjeca juha
Ingredients400 g lamb meat. 1 bunch of vegetables (leeks, turnips, etc.). 50g of rice. 50 g savoy cabbage. 2 egg yolks. 2 cloves garlic. 1 onion. 1 bay leaf. 4-5 peppercorns. juice of 1 lemon. 100ml of cream. salt and pepper. parsley. 1 tablespoon of spice mix (*).
Preparation
Wash the meat and vegetables and cut them into cubes. Cut the savoy cabbage into strips. Mix the egg yolks with the cream and lemon juice. Chop the parsley. Place the meat in plenty of water and bring to a boil. Skimmed, add cubes of vegetables, onion, garlic, (*)cloves, bay leaf, salt, pepper and spices. Boil the cabbage separately Cook the rice in salted water, drain and rinse under cold running water. As soon as the meat is tender, strain the soup and set the meat and vegetables aside. Slowly add egg yolk, cream, etc. mixture to soup, stirring constantly. Then add the rice, meat and vegetables and sprinkle with chopped parsley
Salata od pulpe
Ingredients180 g of cooked and cold octopus. 30 g chopped onion. 50 g of tomatoes cut into small cubes. 1 c balsamic vinegar
For the marinade : garlic. olive oil. parsley. salt. pepper. juice of half a lemon
For decoration : 3 to 4 lettuce leaves. 1 lemon. 1 half grapefruit
Preparation
Cut the octopus into small pieces. Mix with the chopped onion and the diced tomatoes. Let this mixture marinate for a quarter of an hour. Arrange a few lettuce leaves on a plate and place the octopus salad on it. Decorate everything with a few slices of lemon and quarters of well-peeled grapefruit. Drizzle the salad with a spoonful of balsamic vinegar when serving.
Punjene paprike
Ingredients4 red peppers. 300 grams of sheep's cheese. 3 small tomatoes. 2 shallots. 2 cloves garlic. 2 tablespoons of olive oil. 60 grams of green olives. 60 grams of black olives. a little salt and pepper. 1 tablespoon chopped parsley. 1 teaspoon of fresh thyme
Preparation
Cut the peppers in half and remove the seeds. Wash them, wipe the flesh with paper towel and set them aside. Mash the sheep's cheese with a fork in a shallow dish. Incise the tomatoes crosswise, scald them, then pass them under cold water and peel them. Eliminate peduncles and pips, cut the flesh into small cubes, mix them with the crushed sheep's cheese. Peel the shallots and chop them. Peel the garlic, chop the menu, then crush it with a fork. Heat 1 tablespoon of olive oil in a frying pan and sauté the shallots. Add the garlic, brown it briefly, then mix everything with the sheep's cheese. Pit the olives, chop them and also mix them with the cheese. Salt a little (the olives are often already salted), pepper and add the herbs. Fill the pepper halves with this stuffing, pressing it lightly. Coat the bottom of a gratin dish with olive oil, place the stuffed peppers there. Preheat the oven to 200°C (th 6-7) and cook for 30 min.
Štrukli od svježeg sira
Ingredients300 grams of flour. salt. lukewarm water. 4 tbsp of oil. 2 egg yolks. 2 egg whites. 250 grams of cottage cheese. 180 ml of sour cream. 30 grams of butter. 40 grams of coarse breadcrumbs.
Preparation
To make the dough, mix the flour and salt with a little warm water. Let stand 30 minutes. Meanwhile, beat the egg whites, then add the egg yolks, fromage blanc and sour cream. Roll out in the shape of an elongated rectangle until the dough is 3 or 4 millimeters thick. Spread the cheese mixture on the dough, leaving 2 or 3 cm without mixture every 10 cm (in the direction of the length of the rectangle) as well as at both ends. Roll the dough (the roll should have a diameter of 5-7 cm), cut into pieces 10 cm long and seal the ends, flattening them. Cook the strukli in a large pot of salted boiling water for 15 minutes. Meanwhile, melt the butter at medium temperature in a pan. Add the breadcrumbs and sauté until golden.
Hrvatski faširani kupus
Ingredients1 cabbage. 500 grams of sausage meat. 1 cup of rice. 2 medium onions. Beef broth. 1 carrot. 2 glasses of sweet white wine. 3 tsp ground cumin. 1 pinch of chilli. salt pepper.
Preparation
Strip the cabbage, wash it and blanch the leaves. Keep the heart and chop it for the stuffing. In a large salad bowl, mix the chopped onions, the chopped cabbage heart, the sausage meat, add the spices and the rice. Arrange a packet of stuffing on each sheet and close them with one or two toothpicks after rolling them. Arrange these small packets at the bottom of a pot, stack them, and cover them with broth and white wine to which you add a sliced carrot. Season. Cooking: 1 1/2 hours over low heat, covering.
Mesni burek
Ingredients600 grams of filo pastry or pastry sheets. 300 grams of minced meat. 4 to 5 potatoes. Oil. 50g of butter. 1 large chopped onion. Salt
Preparation
Peel the potatoes, and cut them into small cubes. Add the onion, minced meat, salt and a little pepper. Mix well . Prepare a sheet of pastry or filo pastry. Divide the dough into 3 parts and brush the surface with the previous mixture and drizzle a little with oil. Roll the dough on itself in the direction of the width as for a cigar. Take the pieces one by one and make circles from the center of the dish. The dish with a minimum diameter of 30cm. Repeat the operations until the dish is full. Bake for about 30 minutes, until the top is lightly browned. At the end of cooking, baste the burek with melted butter.
Orada s maslinama
Ingredients1 large sea bream. 500 g of potatoes. 100 g pitted black olives. olive oil. 2 glasses of dry white wine. Laurel. Salt.
Preparation
Scale and clean the inside of the fish well. Wipe it dry and arrange it on the layer of bay leaves already prepared at the bottom of a dish (suitable for the oven) with a little olive oil. Peel the potatoes into thin slices and arrange them around the fish. Salt (and pepper if necessary) and add olive oil to the fish and the potatoes. Bake for about ten minutes (220°C) Remove the dish, sprinkle with white wine and add the olives. Continue cooking (another 10 - 12 minutes).
Pašticada
Ingredients750 g beef, lean and tender. 100 g lean bacon. 3 onions. 1 dl of Prošek (or Porto) wine. 120 g of dried and pitted plums. 100 g of tomato puree. 50 g of bread. Olive oil. 3 to 5 cloves of garlic. cloves, pepper, salt. For the marinade: approx. 5dl balsamic vinegar.
Preparation
Cut the bacon into sticks and the garlic into slices. Make slits in the meat and add the garlic, then the bacon bits and the cloves. Immerse the meat in the marinade and keep it cool. the whole night. One day later: Drain the meat, keeping the marinade. Heat oil in a pan, fry the meat and add beef broth. Peel the onions and chop them. Remove the meat and cook the onions. Add the plums, wine, bread and tomato purée, salt and pepper. Add the meat and water and cook for 2 to 3 hours over low heat. Strain the sauce and slice the meat. Serve the meat with sauce, accompanied by pasta.
Samita torta
IngredientsFor the bottom biscuit : 6 egg yolks. 1 tbsp sugar. 6 tsp oil. 6 tbsp milk. 6 tbsp flour. 1/2 sachet of yeast.
For the snow white : 6 egg whites. 1 tbsp powdered sugar.
For the syrup : 500 g of sugar. 1 coffee cup of water.
Preparation
Mix, vigorously whisking the ingredients to make the cookie. Bake in the oven for 20 minutes at 200°C and leave to cool. Beat the egg whites until stiff and the spoonful of powdered sugar. Boil the water with the sugar for 5 minutes. to have a syrup. Slowly pour the boiling syrup over your egg whites while continuing to beat the egg whites with a mixer. After pouring all the syrup continue beating with the mixer for at least 10 good minutes. Immediately pour your preparation which has the consistency of marshmallow or marshmallow on the previously cooled biscuit. Refrigerate for at least an hour until ready to serve.
Rozata iz Dubrovnika
Ingredients8 Eggs. 1 liter of milk. 150g of sugar. Rum. the zest of 1 lemon. 15 sugar cubes.
Preparation
Beat the eggs and the sugar until you obtain a homogeneous mixture. Pour in the milk, then a little rum and add the lemon zest. In a small saucepan, let the sugar cubes caramelize and place them in the bottom of the pan. Cover with mixture. Prepare a bain-marie by placing the mold in a larger container. Pour boiling water up to half the height of the mold. Cook on the fire for 45 minutes. Remove the mold from the bain-marie. Finish cooking in the oven at 180-200°C for about 15 minutes. Leave to cool before unmolding onto a plate.
No special drinks for this country!!