Hrvatski
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Plan language: HrvatskiNajbolje stvari za raditi u Hrvatskoj uključuju istraživanje Nacionalnog parka Plitvička jezera s njegovih 16 jezera u kaskadama i kristalno čistom vodom, šetnju kroz antičku Dioklecijanovu palaču u Splitu te hodanje gotovo 2 kilometra dugim gradskim zidinama Dubrovnika za prekrasan pogled na Jadran. Svaka od njih pruža jedinstven uvid u prirodne ljepote i bogatu povijest Hrvatske.


Mljet
Dva slana jezera uokvirena borovim šumama i srednjovjekovni otočki samostan čine Mljet mirnim utočištem. Prošećite ili biciklirajte, provozajte se kratkim brodom do otoka i okupajte se u mirnim jezerskim vodama.
Brze činjenice: Više od 80 posto Nacionalnog parka Mljet prekriveno je zimzelenom mediteranskom šumom, što gotovo svakoj stazi daje hlad i miris borova. Dva duboka slana jezera smještena su blizu mora, a na malenom otočiću u jednom od njih nalazi se benediktinski samostan do kojeg možete stići kratkom vožnjom brodom.
Istaknuto: Veslajte po staklastoj vodi i za manje od 10 minuta možete zaokružiti otočić sa samostanom, gdje zvončići probijaju zrakom prožetim borovima, a kamene stepenice i dalje nose stoljeća trošenja. Zlatna svjetlost u kasnom poslijepodnevu pretvara lagunu u metalik plavozelenu boju, dok se sol, ružmarin, krik galebova i cvrčci tako snažno miješaju da se osjećate kao da ste unutar žive razglednice.
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A tall custard slice of layers of crisp puff pastry and silky vanilla custard, kremšnita is famously associated with Samobor and Zagreb, and locals often queue for it fresh from the patisserie.

A Dalmatian caramel custard traditionally scented with rose liqueur or rose water, rožata blends Mediterranean and Central European influences into a silky, fragrant dessert.

Small, rum and citrus scented fritters dusted with powdered sugar, fritule are a beloved festive treat especially around Christmas, with family recipes handed down through generations.

A slow-braised Dalmatian beef stew marinated in wine, vinegar and dried fruit, pašticada is a rich, celebratory dish typically served with gnocchi at feasts and family gatherings.

A paper-thin savory pie filled with Swiss chard, onions and garlic, soparnik is a rustic coastal specialty traditionally baked in a wood-fired oven and served at village celebrations.

A striking black risotto colored by cuttlefish or squid ink, crni rižot is prized on the Adriatic coast for its briny, umami-packed flavor and silky texture.

A potent fruit brandy commonly made from plums or grapes, rakija is often homemade, served as a welcome drink, and plays a central role in Croatian hospitality and celebrations.

A cherry liqueur that originated in Zadar and is made from Marasca cherries including their pits, maraschino has a distinctive bitter-almond complexity and long history in European cocktails.

Made from the indigenous Plavac Mali grape of Dalmatia, these bold, tannic red wines show dark fruit and Mediterranean herb notes, with famed sites like Dingač producing age-worthy bottles.
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