Cuisine Zagorje-Podravina

  The cuisine of Zagorje and Podravina with its cold winters and cool springs based on hearty meat dishes, with sides of beans, hearty soups and cabbage-based salads. Bread is often corn or barley, or both. The Richfüllen has formed strukli a much-valued specialty for a long time, even though the components could be found in uniform, the most impoverished arable farm. Mlinci is a kind of side dish prepared from nonfat cheese. It should be cooked trough but not to the point of being to be mushy. This is a specialty that typical of the Hrvatsko Zagorje, and his name arises from its shape that resembles, in its raw state, a millstone. Mlinci particularly suited to poultry.

The specialties of Zagorje and Drautal

• Chicken soup with homemade noodles
• sour Zagorje potato soup
• Mushroom Soup with Heidenbrei
• soup with cheese strudel
• ham in batter with spring onions
• Samobor pork chop
• roast turkey with pancakes
• roasted duck on Drautal Type
• cheese strudel