City of Samobor

Gastronomy

Slowly, but surely, Samobor has gained the reputation of an important Croatian and regional gourmet destination. Through careful preservation of their ancestors’ recipes, Samobor’s citizens and local caterers contributed to the city’s gourmet reputation by finding the right balance between the heritage and novelties which have inevitably entered their menus. With time, some of those novelties have also become a part of the tradition and are nowadays associated with the Samobor area.

Gastronomy

Slowly, but surely, Samobor has gained the reputation of an important Croatian and regional gourmet destination. Through careful preservation of their ancestors’ recipes, Samobor’s citizens and local caterers contributed to the city’s gourmet reputation by finding the right balance between the heritage and novelties which have inevitably entered their menus. With time, some of those novelties have also become a part of the tradition and are nowadays associated with the Samobor area.

Samobor bermet and muštarda


Tradition has it that the French army in the Napoleon era brought the recipe to this area while some sources claim that the recipe was known in Samobor homes even before that. As a refined aperitif, Bermet is an essential part of the offer and the way it is produced is kept a secret by its producers. It is produced from red wine and a selection of fruit and herbs.
There is also the traditional production of muštarda. It is made from mustard seeds by adding stum and other ingredients creating a thick piquant sauce, which can be served with beef, sausages and češnofka.

Samobor salami and češnofka


A combination of an old recipe, which has been refined in vineyard cottages for generations, and modern production methods cleared the way for Samobor salami and češnofka to the tables of today’s gourmets. Samobor salami is registered as a trademark and many amateur as well as professional producers compare their products at the salami festival called Salamijada. The garlic flavoured sausage - češnofka also has its annual festival. It is smaller in size, but its taste is stronger with a recognizable garlic flavour.

Mushroom soup


Samobor Hills and Žumberak are mushroom gatherers' paradise and the experienced ones know specific locations where they can be found in abundance. It is therefore no surprise that mushroom dishes such as soups made of edible bolete, beech and other mushrooms are present on the menus of local restaurants. The soup made of freshly picked mushrooms as well as of those ground and dried has a special charm and flavour, and therefore business and family lunches rarely do without this nice warm hors-d’oeuvre.

Samobor kremšnita


So many texts have been written and so many songs sung about Samobor kremšnita (a custard slice) that it seems there is nothing left to be said. It is surely one of the city’s symbols and the first thing that comes to one's mind when speaking about Samobor in and outside Croatia. It is a cake tempting visitors to come to Samobor and it is unthinkable to leave Samobor without having tried this nice light custard cream between puff pastry sheets. People wait in queues for it. There are several recipes for this cake, but Samobor kremšnita is unique for its preparation.

Rudarska greblica (the miner's cake)


In 2007, the Ministry of Culture proclaimed the preparation of miner’s cake to be an intangible cultural heritage. The preparation of this thin cake is closely connected to the mining history in the village of Rude. At first it was the most common miner’s meal, but with time it developed into a salty cake named after a traditional tool greblica. The best known miner's cake is the one prepared with cheese and walnuts as well as with cheese and green vegetables such as spinach, chard or nettle. In Rude, the preparation of the cake is handed down from generation to generation. A traditional folklore manifestation which takes place in Rude at the beginning of July is also called Greblica Days in its honour.

Trout


Where there are clear streams, there is trout, and Samobor area is traditionally abundant in this delicacy coming from fresh brooks, so there is even an old local name for trout – bistranjga. From the stream Gradna and local trout farms, trout has been coming to the tables of Samobor restaurants for generations in different variations, all of which are equally nice to taste. Restaurant owners often proudly claim that their recipe is the best one, so it might seem that there are as many ways of preparing the trout as there are trout in the streams. Therefore, whether you order a grilled trout, a smoked trout, a cooked trout or the one fried in corn flour, you won’t make a mistake – Samobor is the town of excellent trout.

Samobor cutlet


There are different recipes and ways of preparing them, but Samobor cutlet differs in one important detail – its traditional garlic sauce. The way the meat is prepared has changed a little over time, but what distinguishes it from all the other cutlets is the sauce, which has remained unchanged. As with other specialties, its recipe is carefully preserved in Samobor restaurants, and kitchen chefs’ methods of preparing the meat and preserving its juices differ in details. In any case, the end result is a dish we can hardly resist and which draws people to come and eat in Samobor and its surroundings.