Homemade food and Adriatic sardines are still part of hotel menus in all Jadran hotels. Well known restaurants, pubs and cafes along the Riviera offer lamb from the islands, fish in olive oil and herbs, homemade stews, cakes, homemade cherry struddles and sweet “kroštule” (sweet pastry).
Since the 55 years of hotels Jadran’s existence, we have presented our autochthonous Mediterranean “Crikvenica food” in various European competitions and impressed many of our colleagues from other countries. For the 600th anniversary of Crikvenica’s name, we presented about 30 of the best recipes from Crikvenica in a book called “Our granny’s cooking” and thus preserved the tradition of making authentic coastal food.
Today, apart from standard seafood and meat specialities, we prepare old food from our grannies recipe books.
Some of them are: Crikveničke rupice (Bluefish with corn and garlic), Salted anchovies Sveta Jelena, batuda (type of stew), brodetto, Selce polenta, Frankopan cake or Selce puhanci (sweet dish).
Crikvenica is known for its cakes and secret ingredients. The Frankopan cake is still made in hotel International’s patisserie. The Frankopan cake is a reminder of the noble Frankopan family era. It is prepared by following an old recipe from a 1686 cookbook. The author of the cookbook was the Duchess Eleanora Maria Rosalia von Eggenberg.
To accompany the medditeranian food, we offer autochthonous wine, white wine and red wine. The most recognizable wine here is Vrbnička žlahtina, an autochthonous white wine from the Island of Krk. This wine has been enjoyed by Queen Elisabeth. Old wine sorts, such as Cabernet sauvignon, Frankopanka, Žlahtina, Chardonnay are once again cultivated near Crikvenica, in the Vinodol valley. All these wines are served in hotel Jadran’s hotels and restaurants.
