Welcome to the glorious simplicity of Mediterranean cuisine!

 

Take a break from routine and duties.

DO YOU KNOW HOW TO EAT?

Are you a fine gourmet glutton or a shy sweet tooth?

Do you enjoy food with passion or associate food with remorse tips while thinking food is your enemy?

 

We suggest you THE  MULIER CUISINE!
More about:

1. Mediterranean cuisine
2. LCHF diet
3. Healthy eating suggestions

 

 

A LOT OF SUN, A LOT OF VARIOUS FOODS!

healthiest-nature-23-sunturist

Under the gentle Mediterranean sun grows healthy good. Food full of colour, energy and vitamins. It’s food that is lit by sunlight and heat 300 days a year. Try the fruits of the Mediterranean, experience the sweet taste of the sun.

 picture: www.sunturist.com

 

 

 

MEDITERRANEAN PEOPLE ENJOY EATING THEIR FOOD WITHPLEASURE!

SLIKA HTZ nema autora Gire_ili_manule

You should not deny yourself pleasure. Pleasure is a sign that you belong to this world. If you deny yourself pleasures, then you have denied yourself something special. Believe in pleasure!

FRENCH PARADOX
As you know, French paradox shows a low rate of cardiovascular diseases, even through the French enjoy fatty foods and lots of wine. It’s not only because of resveratrol in wine, but it’s also the philosophy of slow food. Come on a journey with us and see what we exactly mean.
picture: htz.hr

 

MEDITERRANEAN PEOPLE ALWAYS HAVE A MEAL AT THE SAME TIME

NIN konobar s skoljkamaMediterranean people always have a meal at the same time, which grandma Tonka would say, “If you’re the first, then you’re early, if not, you’re late” (from the book by Zdravko Pilić, Grandma Tonka’s Kitchen). If you teach your body to receive food at the same time every day, then you won’t be stressed out. This is also supported by the age-old teachings of ayurveda.  Only a change in dietary rhythm can sometimes resolve health issues, fatigue and stress.
picture: www.nin.hr

 

 

Drazin - tradicionalne receptureSALTY AND DRY FISH

The Adriatic Sea has the most small epipelagic fish.  Most prevalent are the sardines and this is the fish most often salted. It’s a fish with a lot of omega 3 fatty acids, high-value protein, vitamins and minerals. This fish is healthy and tasty, especially for women. The sardines are salted and left for 3 months, and only then are they ready for consumption. They’re traditionally kept in small wooden barrels, out in the sun. It is best to consume then within 12 months time.

Besides putting salt on them, the fish are also preserved by drying. The fish most often dried are cuttle fish, octopus, shark, rays and catfish. Fish are dried out in cold dry air.

On the island of Brač, which is some 100 km from the hotel, fish is prepared in the traditional way.
picture: riba-drazin.com
PRAWNS BAKED IN A DUTCH OVEN
NIN riba blitva ujePrawns baked in a Dutch oven is real specialty ! The traditional Dutch over in Dalmatia, is a combination of baking and cooking. It is mainly used for cooking meat or fish with vegetables. Mediterranean herbs are added to the roast-linking all the ingredients. This method preserves most of the nutrients. It gives a distinct flavour, which many people prefer. Mediterranean people have devised this method of preparation for health (easier to digest) and pleasure purposes.
Besides prawns, sweet crabs are also consumed including the common lobster, spiny lobster and shrimps.
picture: www.nin.hr

 

SNAILS
zaljubljeni puževiSnails are left a few days so that they clean themselves (release their facieses), then they are cooked in sea water, which besides possessing NaCl providing saltiness also provides minerals such as magnesium, calcium, iodine. Then they are served with olive oil and vinegar. A light, simple and tasty dish, a real specialty.
French snails are traditionally prepared in cognac and butter.
This preparation requires a little more red wine.

 

 

 

DALMATIAN SMOKED HAM
pršut i brkoThe unique taste and aroma of Dalmatian smoked ham is based on a traditional preparation the natural way. Without conservatives and without accelerating the drying process. The process requires only sea salt, a cold wind from the mountains that carry the aroma of medicinal herbs and manual labour.

Dry-meat products produced in this natural way and consumed in moderation are very tasty and nutritious. However, factory produced smoked ham where pigs are fed with leftovers and cereals, and where the ham is smoked using hazardous gases, and conservatives are added for taste and preservation, is dangerous and hazardous to one’s health. In Dalmatia, smoked ham is always produced the natural way.
picture: dalmatinski-prsut.com

 

TRADITIONAL NIN SEA SALT

NIM Martina i sol Traditional Nin sea salt (www.solananin.hr) is a taste pleasure and is more than just a nutritional need. It is a gift of the Adriatic Sea, the sun, the wind coming from the slopes of Velebit, which brings to life and exposes the essence of flavour. Increased concentrations of natural iodine due to algae (petula) that live in Adriatic seawater add extra flavour and increase the quality of Nin salt. Nin, which is 10 km away from our hotel, has a sea salt museum that is open for visits.
picture: www.nin.hr

 

 

 

FLEUR DE SEL

NIN solana u zalazakFleur de Sel, literally flower of salt is considered by food lovers all over the world the ‘caviar of salt’. The Nin Salt Works producing  flower of salt (www.solananin.hr) is an important nutrient enriched with natural minerals that intensifies the taste of every dish and becomes an indispensable natural culinary spice. It’s the healthiest salt possessing the highest quality and is rich in calcium and magnesium, and has an increased concentration of natural iodine. Other than in dietary purposes, it is also used to regulate digestion, ease symptoms for women experiencing menopause and during the menstrual cycle, rejuvenates the body and relieves tension while providing benefits for people with low calcium or magnesium concentrations.
To this day, salt harvesters have nurtured this jewel with the same tradition and techniques as their predecessors centuries before.
The flower of salt can absorb many toxins in chemically treated foods and the environments while cleansing negative vibrations in the surrounding space.
picture:www.nin.hr

 

SEAFOOD FROM THE CLEANEST SEA IN THE WORLD
NIN pecena riba i lignjeJean Jacques Cousteau said that the Adriatic sea is the cleanest sea in the world.
There are 80 essential minerals such as sodium, magnesium, calcium, zinc, iron, iodine, which are important for a healthy life. Seafood possessing these minerals provides energy and nourishment to the body and soul, and has the characteristics of an invaluable food.
picture: www.nin.hr

 

 

 

 

 

HEALTHY MEDITERRANEAN KITCHEN, DALMATIAN KITCHEN
pinija_terrace_coctailsThe philosophy of cooking seasonal food, preparing it in a simple manner, and eating it slowly brings the most out of the seasonal food. In Dalmatia, it’s traditional for many people to have their own gardens with all the seasonal vegetables and fruits. It’s common while driving along streets to be able to knock directly on a farmer’s door and immediately buy fresh food.

 

 

 

THE BEST IN THE WORLD
cesnjakThe International Slow Food Foundation has declared Dalmatian garlic from Ljubitovica as the best in the world.
Clean unpolluted environment, sandy land, altitude of 400m, mixture of salty sea air and cold north aromatic wind from mountain of Svilaja makes it the best.
It has purple-pink and reddish lines and an obvious moustache making this champion recognizable to everyone.

 

 

 

THE GOURMET MEMOIRS OF THE MEDITERRANEAN

prof. Veljko Barbieri: A famous European writer, novelist and gastronomer
barbieri-1
The Gourmet Memoirs of the Mediterranean is one of the great works of Prof. Veljko Barbieri, a famous European writer, novelist and gastronomer. „In 2005. the book was awarded with a GOURMAND COOKBOOK AWARD as BEST IN THE WORLD in the category of Mediteranean books among 5000 titles“. Stories about food are written with love and passion, which include memories of old Mediterranean recipes. A special poetic approach brings the recipes into your hearts and your daily routine. His books exemplify an attitude of the Mediterranean people towards food, which is much more than just eating and recipes. It’s an attitude towards life, people and love.

 

 

 


CAKES AND PASTRIES

Darko Netko jede kolač od avokadaEating a lot of cakes is not traditional in Dalmatia. Cakes and pastries are made especially for celebrations. Traditional cakes include the fritula (fritters), kroštula, apple cake, rafioli (moon-shaped pastries) and rožata (a crispy Dalmatian cakes). A lot of the cakes are made from almonds, walnuts and dried figs.
Special and famous cakes include the Rab cake, Pag ricotta cake, Skradin cake (www.skradinske-delicije.hr) and the Dubrovnik rožata.
picture: www.artofrowfood.com

 

 

 

 

RAŠTIKA (COLLARD GREENS)
raštikais a healthy vegetable with green fragmented leafs and is eaten throughout the whole winter in Dalmatia. It is eaten a lot and is simple to grow. The vegetable is rich in antioxidants and calcium. It is one of the healthiest foodstuffs and is rich in vitamin A and C, and B complex. Vitamin E gives it a quality as a plant that brings back one’s youth. It is great for losing weight. In honour of raštika, turkey and smoked ham, a gastronomic cultural event is held in Tijarica. The aim is to promote these healthy and tasty foodstuffs, along with the traditional competition of balota bowling.

 

 

 

OLIVE OIL, HOLY OIL
ulje maslOlive oil is a precious product and known under the name of liquid gold.
If you’re sick, every morning gurgle an empty stomach 1 tablespoon of olive oil for about 20 minutes and you’ll see that your body and spirit will be rejuvenated. Olive oil removes all toxins from the body.
Its value exceeds its price, especially when produced by cold pressing, whereby it preserves its nutritional value. Always add it at the end of a meal, don’t heat it up.
Olive oil reduces LDL cholesterol and increases the value of good HDL cholesterol. It contains polyphenols and vitamin E, which are great antioxidants. This means that they destroy free radicals before causing damage. So, the more olive oil in your diet, the cleaner your arteries. Mediterranean people most often have their own olive groves and produce natural olive oil themselves. In the Mulier Health & Wellness programs, we use it in many imaginative and new ways.

 

 

 

 

HAPPY MEAT
ovce babaHere on the islands near Zadar, sheep freely pasture throughout the whole year. The pastures haven’t been properly utilised for decades and have not been polluted with agrochemicals, which is one of the prerequisites for ecological production. Lambs from the Dalmatian islands, particularly Pag and Cres, are fed only sheep milk and small amounts of grass that they graze upon in the sparse landscape, and since it is most often an aromatic plant, their meat acquires a special flavour. Cres sheep, based on the international classification, are classified as the so called happy meat, as is obtained only from stock that freely graze, are not given supplements, nor are they given chemical substances for accelerating growth.

 

 

 

 

AnitaS-Ariana Miljević Bugenvilija za Prvu hrvatsku LCHF kuharicu.jpg  tuna pecena s zeljemA SIMPLY HEALTHY LUNCH – LEŠADA (meat stew)


Lešada (meat stew) is meat with bone and fat cooked with carrots, bulb onion, common onion, garlic and parsley. A very healthy combination, especially for all those that have serious problems with digestion, inflamed and autoimmune illness of the bowels.
picture:  www.anitasupe.com

 

 

 

 

Paški sir nagrada  NANTWICHTHE BEST SHEEP CHEESE IN THE WORLD FOR 2013 – PAG CHEESE
Amongst the 4,285 cheeses from all parts of the world, the Pag cheese Gligora has been declared the best sheep cheese in the world at the competition in Nantwich (GB) beating competition from Switzerland, Italy, France and Britain. This is a great honour.

Sheep from the island of Pag, which is some 20 km from our hotel, freely graze grass on the clean land that contains a lot of aromatic plants and which are sprinkled with drops of iodine from waves that are brought in by the northerly winds from the mountains. Sheep that live in heaven. Beside the sun enlightened by the crystal clean sea, with views of the snow-covered Velebit mountain.
picture: www.gligora.com

 

 

 

MARASKA – A PRECIOUS CHERRY THAT GROWS ONLY IN DALMATIA

The Maraska cherry is  an indigenous Dalmatian fruit with a specific aroma and taste. This variety of fruit cannot be grown in any other part of Croatia, or in the world. Being exceptionally fresh and healthy for consumption, it is suitable for the production of liqueurs, jams, seed pillows, drying cherries. Maraska liquor is a recognized Dalmatian brand and is equally popular among the tourists and local people.

 

 

 

 

BUŠA – an indigenous cow from the Balkan Peninsula

kravaOrganic meat production and agrotourism is based on the breeding of the Buša cows, giving this area a unique competitive product.

 

 

 

 

 

 

KRVAVICA – unique olive gives unique olive oil

healthiest-nature-17_sunturist

This olive is characteristic for area of Skradin, which is 80 km from the hotel, and where the beautiful Krka River embraces the sea. This oil has high percentage of polyphenols and is excellent for all cardiovascular health.
picture: sunturist.com

 

Additional articles will be posted in the near future.